Redfish Magic Spice





1 tablespoon paprika

2 ½ teaspoons kosher salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon ground cayenne

½ teaspoon dried thyme

½ teaspoon dried oregano

1 ½ cups unsalted butter, melted

6 skinless redfish, pompano or tilefish fillets, or other firm-fleshed fish, each 8 to 10 ounces and about 1/2 inch thick 


In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. Mix well. Set aside.

Place a large cast-iron skillet over high heat until very hot, about 10 minutes. It will get smoky, so turn on the exhaust fan and turn off the smoke detector.

Meanwhile, pour 2 tablespoons of melted butter in each of 6 small ramekins; set aside and keep warm. Pour the remaining butter into a shallow bowl. Dip each fillet in the butter so that both sides are well coated. Sprinkle the spice mix generously and evenly on both sides of the fish, patting it on by hand.

When the skillet is heated, place the fillets inside without crowding and top each with 1 teaspoon of melted butter. Cook, uncovered, until the underside looks charred, about 2 minutes. Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately, with a ramekin of butter on each plate.

fromNYT:
The chef Paul Prudhomme's recipe for blackened redfish once became a national craze. Mr. Prudhomme dipped redfish fillets in butter, dusted them with ground cayenne and a mix of dried herbs, and seared them in a red-hot iron skillet until a black crust formed. The dish became so popular that the redfish population in the Gulf of Mexico came under threat. You could use fluke, flounder or porgy, instead. Any firm white-fleshed fish will do.

Lamb Tagine


 

https://www.allrecipes.com/recipe/105044/lamb-tagine


this was ok. made a double recipe. needs significant improvement for next time

One Pot Lamb Couscous






1 tablespoon olive oil

1 teaspoon garlic, minced

1 yellow onion, chopped

1 pound lean ground/minced lamb (see notes)

1 tsp cumin

1 tsp cinnamon

1 tsp turmeric

½ tsp coriander

¼ tsp cayenne, more or less to taste

1 cup broth/stock

½ teaspoon salt

1 can chick peas, rinsed and drained

5 ounces fresh spinach, large stems removed and coarsely chopped

1 cup dried couscous, (see tips!)

sea salt and fresh ground pepper to taste

fresh mint or cilantro, chopped pistachios or toasted almonds, lemon wedges, to garnish



1. Sauté the aromatics - Sauté onion and garlic with olive oil in a large cast iron skillet or saute pan (use one with a cover that fits) over medium heat until fragrant and beginning to soften - only 30-60 seconds. Don't burn the garlic!


2.Cook the lamb and add the spices - Add minced lamb. Break it up. Add the cumin, cinnamon, turmeric, coriander, and cayenne. Continue cooking until the lamb no longer shows any pink, and the pan has very little or no liquid. DRAIN ALL THE FAT and put the lamb on a paper towel


3. Heat the broth/stock - Add the broth/stock, chick peas. Bring liquid to a boil, add lamb and onion back. Add the spinach to the pan, and stir it in a bit to encourage wilting. 

Cook the couscous - Add the couscous, cover the pan, and remove from the heat. Allow the dish to remain covered at least 5 minutes. Fluff with a fork. Serve with desired garnishes.

 




https://beyondmeresustenance.com/easy-one-pot-ground-lamb-couscous/


this is really good but NEED to drain the oil from the lamb next time

Hamburger





 .75-.8 lbs ground beef.



Modified from Kenji Lopez

Heat cast iron pan to medium high

Keep beef in fridge until ready to use.

Shape into patties, touching as little as possible.

Make small indent in center because burgers will swell.

Generously salt both sides RIGHT before placing on skillet

Cook 2 to 2.5 min per side, flipping once.


Use buns from sea wolf.

Skillet Chicken and Mushroom Wine Sauce





Ingredients
3 boneless skinless chicken breasts cut in half horizontally into cutlets

½ cup all-purpose flour
½ teaspoon salt
1 teaspoon pepper
½ teaspoon garlic powder

12 ounces mushrooms, cleaned and thick sliced

4 tablespoons unsalted butter, divided
1 tablespoons olive oil

2 garlic cloves, minced
2 large shallots, sliced thin

1 ½ cups chicken broth, low sodium
½ cup dry white wine
½ cup heavy cream
2 large springs of fresh thyme
1 teaspoon Dijon mustard
2 teaspoons cornstarch dissolved in 2 tablespoons water or broth

Instructions
1. Pat the chicken breasts dry with paper towels. Cut each breast in half horizontally into 2 thinner cutlets. Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickeness.

2. In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside.

3. Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted.

4. Dredge 3 chicken cutlets in the flour mixture, coating both sides, shaking off the excess flour. 

5. Add the coated chicken to the skillet and cook until well browned, about 5 minutes. Turn and cook another 3-5 minutes. 

6. Remove the cooked chicken to a plate and cover to keep warm. Repeat until all chicken is browned.


7. Add remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms and cook, undistrubed, until the mushrooms are very dark on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and then evaporated, and the mushrooms are all well browned.

8. Add the sliced shallots to the pan and cook until softened and starting to brown.

9. Add the minced garlic and sauté for 30 seconds or until fragrant.

10. Pour the wine into the pan and scrape the bottom to deglaze.

11. Add the thyme sprigs, chicken broth, mustard and cream. Bring to a boil and cook for 5 minutes. 

12. Stir in the dissolved cornstarch. Bring the sauce back to a light simmer and add the chicken. 

13. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. 

14. Remove the thyme sprigs, and season the dish with salt and pepper to taste.
Garnish with parsley or additional thyme and serve with rice, potatoes or noodles. 

originall from: https://www.savingdessert.com/skillet-chicken-and-mushroom-wine-sauce/

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