Archive for ‘Coastal Living’

January 1, 2012

Pan-roasted snapper fillets with sun-dried tomatoes and garlic

Coastal Living

Serves: 4

  • 1/2 cup sliced sun-dried tomatoes in olive oil
  • 2 tablespoons extra virgin olive oil
  • 3 shallots, sliced
  • 1/4 teaspoon dried crushed red pepper
  • 6 garlic cloves, sliced
  • 3 tablespoons chopped fresh parsley
  • 3/4 teaspoon orange zest
  • 1/3 cup dry white wine
  • 2 teaspoons balsamic vinegar
  • 2 (1-pound) skin-on yellowtail snapper fillets (at least 1 inch thick)
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Preheat the oven to 375°. Drain sun-dried tomatoes, reserving 1 tablespoon oil. Heat 2 tablespoons olive oil and reserved sun-dried tomato oil in a saucepan over medium-high heat. Add shallots and red pepper; cook, stirring occasionally, 2 to 3 minutes or until shallots are tender. Add garlic, and cook, stirring often, 1 minute or just until garlic starts to brown. Stir in sun-dried tomatoes, parsley, and next 3 ingredients; cook, stirring often, 1 minute. Set aside, and keep warm.

Sprinkle snapper fillets with salt and pepper. Place fillets in skillet, skin sides up, and cook 2 minutes or until lightly browned. Turn fillets, and bake 15 to 18 minutes or until fish flakes easily with a fork. Top with reserved sauce mixture.

*Chef’s note: This was delicious. I had to use tilapia because the grocery was not carrying snapper that day. Next time I would get snapper to better stand up to the toppings, and I would go a little easier on the sun-dried tomatoes; otherwise, follow the recipe as is!

November 15, 2011

Pan-roasted pork chops with apricot-ginger glaze

Coastal Living

Serves: 4

  • 2 teaspoons light brown sugar
  • 1 teaspoon ground cumin
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • 1 1/4 teaspoons salt, divided
  • 4 (1 1/2-inch-thick) bone-in center-cut pork chops (about 3 pounds)
  • 2 tablespoons olive oil, divided
  • 1 tablespoon grated fresh ginger
  • 2 garlic cloves, minced
  • 1/2 cup apricot preserves
  • 1 tablespoon agave nectar or sugar
  • 2 teaspoons fresh lemon juice

Preheat oven to 350°. Stir together first 5 ingredients and 1 teaspoon salt in a small bowl. Rub mixture over pork chops, and let stand at room temperature 15 minutes.

Meanwhile, heat 1 tablespoon oil in a small saucepan over medium heat. Add ginger and garlic; cook, stirring occasionally, 1 to 2 minutes or until softened. Stir in preserves, agave nectar, lemon juice, and remaining 1/4 teaspoon salt. Bring mixture to a boil, reduce heat, and simmer, stirring occasionally, 3 minutes or until slightly thickened. Remove from heat.

Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add pork chops, and cook 2 to 3 minutes on each side or until browned. Pour apricot mixture over pork chops. Bake 18 to 20 minutes or until a meat thermometer inserted into thickest portion registers 145° (medium-rare) or until desired degree of doneness. Remove from heat, and let stand 3 minutes. Serve with pan juices.

*Chef’s note: Also very tasty! A nice mix of sweet and savory. Made plenty of glaze. I used thick butterfly pork chops instead of bone-in, and the cook time still was appropriate.

November 2, 2011

Pan-roasted sausages with apples, onions and sage

Coastal Living

Serves: 4

  • 2 tablespoons olive oil, divided
  • 6 sweet Italian sausages (about 1 1/4 pounds)
  • 1 large sweet onion, cut into 1/4-inch-thick slices
  • 8 garlic cloves, sliced
  • 1/2 (8-ounce) package baby portobello mushrooms, quartered
  • 1 red bell pepper, sliced
  • 2 Golden Delicious apples, cut into 1/2-inch-thick wedges
  • 2 tablespoons chopped fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup low-sodium chicken broth

Preheat oven to 350°. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add sausages, and cook, turning occasionally, 6 minutes or until browned. Remove from skillet, and set aside.

Heat remaining 1 tablespoon oil over medium-high heat. Add onion and garlic; cook, stirring occasionally, 1 minute. Add mushrooms, and cook 1 minute. Add bell pepper and apples, and cook, stirring occasionally, 3 minutes or until mixture is slightly softened. Stir in sage, salt, and pepper; cook 1 minute. Stir in broth and sausages. Bake 20 to 22 minutes or until sausages are cooked through and vegetables are tender.

*Chef’s note: This was a great fall dish, and without the apples and maybe sans sage it’d be a great summer dish. I actually just used a Dutch oven. Best when piping hot! Yum!

October 5, 2011

Mini pumpkin muffins with maple cream cheese frosting

Coastal Living

Makes: 5 dozen mini muffins

  • Paper baking cups
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1 (15-ounce) can pumpkin puree
  • 3/4 cup firmly packed light brown sugar
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 3/4 cup vegetable oil

Preheat oven to 350°. Place paper baking cups into miniature muffin pans.

Combine flour and next 7 ingredients in a medium bowl. Combine pumpkin and next 4 ingredients in a large bowl. Add flour mixture to pumpkin mixture, stirring just until moistened. Spoon batter into cups, filling two-thirds full.

Bake, in batches, 15 to 17 minutes. Let cool in pans on wire racks 5 minutes. Remove from pans, and let cool completely. Spread Maple-Cream Cheese Frosting over tops of muffins (ingredients and recipe below).

  • 16 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 1/2 cup pure maple syrup
  • 4 cups powdered sugar

Beat first 3 ingredients in a large bowl at medium speed with an electric mixer until light and fluffy. Gradually add powdered sugar, beating at low speed after each addition until well blended.

*Chef’s note: Very tasty. I left out the allspice. The frosting was nice because the maple flavor was very subtle; I may even add just a splash more syrup than it calls for. My only issue was this made wayyy too much icing for these mini muffins. I felt so wasteful; I needed only half of what it made, and I wasn’t even stingy with the icing (as I often prefer to be). You could halve the icing ingredients and be just fine.