a little of each

A family's cookbook

Tilapia with Chili-Lime Butter April 8, 2013

Filed under: Main Dishes — alittlemoreofeach @ 8:26 pm
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From the St. Petersburg Times, June 2004

 

Ingredients

6 (6 oz) pieces skinless tilapia fillet

½ tsp salt

2 Tbl vegetable oil

 

For the Chili-Lime butter, stir together in a bowl:

½ stick unsalted butter, softened

1 Tbl finely chopped shallot

1 tsp finely grated fresh lime zest

1 tsp minced serrano chili

½ tsp salt

 

Directions

Heat one Tbl oil in a skillet over moderately high heat until just smoking, then sauté three pieces of fish, turning over once with a spatula until golden and just cooked through, four to fie minutes total, and transfer to a plate. Sauté remaining three pieces of fish with the remaining oil in the same manner. Serve with a dollop of chili lime butter.

 

 

 

Lemon-Dill Mayonnaise

Filed under: Main Dishes — alittlemoreofeach @ 8:24 pm
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This is a wonderful condiment for grilled or broiled fish.

 

Ingredients

¾ cup mayonnaise

3 Tbl buttermilk

2 Tbl fresh dill or 2 tsp dried

1 Tbl fresh chives

½ tsp lemon zest

2 tsp lemon juice

 

Directions 

Mix all ingredients together in a plastic bowl. Cover and chill for one hour.

 

Grilled Pork Tenderloin

Filed under: Main Dishes — alittlemoreofeach @ 8:21 pm
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From “Paula Deen & Friends Cookbook.” Serves six.

 

We served this for Nana Betty’s birthday party. It was delicious! You could cut the pork with your fork. A keeper!!

 

Ingredients

2 ½ pounds pork tenderloin

¼ cup soy sauce

2 Tbl dry red wine

1 Tbl honey

1 Tbl brown sugar

2 cloves garlic, minced

1 tsp fresh ginger, minced

½ tsp ground cinnamon

2 green onions, chopped

 

Directions

Place pork tenderloin in a resealable plastic bag. Place all of the marinade ingredients in a measuring cup and whisk to combine. Pour the marinade over the tenderloin and seal the bag. Marinate overnight in the refrigerator. Preheat an outdoor grill, or preheat the oven to 350 degrees. Remove the tenderloin from the marinade and pat dry. Reserve the marinade. Grill the meat for about 35-40 minutes over medium heat or roast in the oven for 45 minutes. Allow the meat to sit for about 10 minutes before cutting into two-inch pieces for serving. While the meat is grilling, gently simmer the reserved marinade in a small saucepan until reduced to about 2 tablespoons, stirring occasionally. Drizzle a small amount of marinade over each serving of meat.

 

Pork Chops Italiano

Filed under: Main Dishes — alittlemoreofeach @ 8:20 pm
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Ingredients

4 pork chops, one-inch thick

½ lb mushrooms

1 Tbl oil

1 medium onion, chopped

1 clove garlic, chopped

1 large green pepper, cut into strips

2 (8 oz.) cans tomato sauce

1 bay leaf

1 Tbl lemon juice

Salt and pepper to taste

 

Directions

Trim pork chops of excess fat. Sprinkle with salt and pepper. In a large skillet, sauté chops until they are browned, draining fat. Place chops in a 2 1/2 quart casserole dish. Arrange mushrooms around chops. Heat oven to 375 degrees. In oil, sauté onions, garlic and green peppers. Add remaining ingredients and simmer until vegetables are tender. Pour over chops. Bake covered for one hour. Serve over cooked rice or pasta.

 

Chipotle Meatballs

Filed under: Main Dishes — alittlemoreofeach @ 8:19 pm
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From “Mexican Everyday.” Serves four.

 

These are quite spicy and best accompanied by something cool: sour cream and salad. It has been added to our list of new favorites.

 

Ingredients

3 slices bacon in 1-inch pieces

3 garlic cloves, peeled

2 large eggs

½ cup bread crumbs

Salt

1 ¼ lbs ground pork

½ cup (loosely packed) coarsely chopped mint leaves, more for garnish

1 (28-oz) can diced tomatoes (preferably fire-roasted), drained of all but ¼ cup juice

1 or 2 canned chipotle chilies in adobo, stemmed, seeded and sauce reserved

1 teaspoon dried oregano

About 1½ cups beef or chicken broth.

 

Directions

Heat oven to 450 degrees. In a food processor, combine bacon and 1 garlic clove. Process until finely chopped. Add eggs, bread crumbs and 1 teaspoon salt. Pulse several times to combine thoroughly, then add pork and mint. Pulse a few more times until well combined but not a paste. Remove meat from processor. With wet hands, form meat into about 16 plum-size balls and space them out in a 13-by-9-inch baking dish. Bake until lightly browned, about 15 minutes. While meatballs bake, combine tomatoes, ¼ cup tomato juice, chipotles, 1 to 2 tablespoons chipotle sauce, oregano, remaining garlic cloves (cut in half) and ½ teaspoon salt in a blender or food processor. Process to a smooth purée. When meatballs are ready, spoon off rendered fat from baking dish, then pour tomato mixture on top, covering meatballs evenly. Bake until sauce has thickened somewhat, 15 to 20 minutes. Heat broth in a small saucepan. Divide meatballs among four dinner plates, leaving sauce behind. Stir enough broth into sauce to give it a spoonable consistency. Taste and season with salt, if necessary. Spoon sauce over meatballs, decorate with extra mint leaves, if you wish, and serve.

 

Sauerbraten

Filed under: Main Dishes — alittlemoreofeach @ 8:18 pm
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Serve with spaetzle, egg noodles or mashed root vegetables.

 

Ingredients

3 Tbl pickling spice

2 onions, sliced

1 carrot, sliced

1 cup water

1 cup dry red wine

1 cup Burgundy

1 Tbl salt

½ tsp pepper

2 bay leaves

4 lbs sirloin tip roast

3 Tbl vegetable oil

¼ cup all-purpose flour

1 Tbl sugar

¾ cup gingersnaps, crushed

 

Directions

Tie pickling spices in a cheesecloth bag. Combine spice bag and next eight ingredients (onion through bay leaf) in a shallow dish or a large heavy-duty plastic bag; add roast. Cover or seal and chill for eight hours, turning occasionally. Remove roast from marinade, reserving marinade. Brown roast in hot oil in a Dutch oven. Remove roast, reserving drippings in pan. Whisk flour and sugar into reserved drippings and cook over medium-high heat, whisking occasionally for two minutes or until browned. Gradually stir in reserved marinade. Return roast to pan; bring mixture to a boil. Cover, reduce heat and simmer 2 ½ hours. Discard spice bag and bay leaves. Remove roast, reserving drippings in pan, slice and keep warm. Stir gingersnaps into reserved drippings in Dutch oven; simmer, stirring constantly for two minutes. Pour mixture through a colander into a bowl. Press the vegetables through colander with back of a spoon. Serve gravy with roast.

 

Meatloaf

Filed under: Main Dishes — alittlemoreofeach @ 8:16 pm
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This recipe started as a Cook’s Illustrated recipe, but Adam tweaked and tinkered until he came up with this version. He likes to double the glaze and reserve half of it. He then reduces the reserved half over low heat while the loaf is cooking to serve as a sauce with the loaf. The curry powder he uses is a sweet Middle Eastern variety.

 

Ingredients

Meatloaf Ingredients:

6 oz box of Caesar/Garlic croûtons

¼ tsp cayenne pepper

¼ tsp chipotle pepper

½ tsp black pepper

1 tsp chili powder

1 tsp dry thyme

1 small onion, roughly chopped

1 small red bell pepper, seeded and roughly chopped

1 carrot, peeled and roughly chopped

3 cloves garlic

1 russet potato, partially cooked and cubed

3 lbs lean ground beef

1 ½ tsp salt

1 egg, slightly beaten

 

Glaze Ingredients:

½ cup ketchup

1 Tbl curry powder

1 Tbl honey

1/8 tsp Worcestershire sauce

1/8 tsp hot sauce

 

Directions

Preheat oven to 325. Combine croûtons, cayenne, chipotle, chili, black pepper, and thyme in a food processor until powder. Set aside. Combine onion, bell pepper, carrot, and garlic in a food processor until mashed. In a large bowl combine ground beef, salt, dry mixture, wet mixture and egg. Add potato until just incorporated. Place mixture on a rimmed cookie sheet, molding to form a somewhat flat loaf. Cook at 325 for 15 minutes. Meanwhile thoroughly combine the glaze ingredients in a small bowl. After 15 minutes, remove loaf from the oven and apply the glaze. Insert meat thermometer and return to the oven. Cook until center of loaf reaches 155F.

 

Mustard Glazed Corned Beef

Filed under: Main Dishes — alittlemoreofeach @ 8:13 pm
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Ingredients

1 (6 lb) corn beef brisket

1 medium onion, halved

1 celery stalk, chopped

1 large carrot, chopped

2 garlic cloves, halved

½ tsp peppercorns

 

For the sauce, combine:

2/3 cup brown sugar, packed

2 tsp prepared mustard

2 tsp ketchup

 

Directions

In a large Dutch oven four hours before serving, place all ingredients with enough water to cover the meat. Bring to a boil; cover and simmer for three hours or until meat is fork tender. Preheat oven to 350 degrees. Slice meat and arrange in an oven-safe dish. Spread sauce on meat and bake for 20 minutes.

 

 

 

Beef Burgundy

Filed under: Main Dishes — alittlemoreofeach @ 8:11 pm
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From Margaret Ann’s. Serves four to six.

 

Ingredients

3 slices bacon, chopped

3 Tbl butter, divided

8 oz mushrooms, sliced

1 cup frozen pearl onions, defrosted and drained (Bird’s Eye)

salt and pepper

2 lbs lean sirloin, 1” thick, trimmed and cut into 1” cubes

3 Tbl flour

1 cup burgundy wine

1 ½ cup beef stock

bouquet of 3 sprigs each of sage and thyme tied with kitchen string

 

Noodles:

12 oz wide egg noodles, cooked

2 Tbl butter

¼ cup fresh parsley leaves, about 2 handfuls

12 blades fresh chives, snipped or finely chopped

 

Directions

Add bacon to a skillet and cook until crispy. Remove the bacon with a slotted spoon. Add 1 ½ Tbl butter to the skillet. Add mushrooms and season with salt and pepper. Add onions and cook for about 5 minutes. Remove from pan to a plate. Add the remaining 1 ½ Tbl butter and melt. Add the meat and brown evenly. Add flour to the browned meat and cook for about two minutes. Add the wine and cook slowly, stirring. When the wine comes to a bubble add the stock and herb bouquet. Cover the pan and reduce the heat to medium. Cook covered for about 5 minutes. Remove lid and add the bacon, mushrooms and onions back to the pot. Simmer with top off until sauce thickens a bit. Season to taste and remove herb bouquet. Toss drained egg noodles with butter and herbs. Place in a shallow bowl or platter and top with beef burgundy.

 

Shepherd’s Pie

Filed under: Main Dishes — alittlemoreofeach @ 8:10 pm
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Ingredients

1 lb ground beef or turkey

1 package frozen corn

1 can cream of mushroom soup

2 – 3 cups mashed potatoes

3 tsp parmesan cheese

2 tsp butter

 

Directions

Brown the meat in a skillet with some garlic salt. Drain the juice from the meat and mix in the can of soup (undiluted). Add the frozen corn and transfer mixture to a casserole dish. Top the meat mixture with the mashed potatoes. Dot the top with butter and sprinkle the cheese on top of that. Bake at 350 degrees for about 30 minutes, or until top is bubbly and the edges are brown.