Pan-Seared Rockfish with Capers and Lemon Butter

 

I decided to try something new from my Wild Alaskan box so chose Pacific rockfish. This is so new to me that not only had I never had rockfish before, I honestly hadn’t heard of it. In case you are as unfamiliar as I, rockfish is a mild whitefish that is somewhere between cod and halibut. It has a flaky texture and a mild flavor, it is perfect when fried, broiled, grilled, or pan sautéed. It is also known as Pacific ocean perch, rose fish, red bream, or red perch.

 I found this recipe on the askchefdennis.com website that looked perfectly doable and decided to give it a try. It was very good. It didn’t blow me over the way the halibut and salmon did, but it was still a lovely entrée. This is a dish that cooks up fairly rapidly, so this is one of those times when mise en place is necessary.

Pan-Seared Rockfish with Capers and Lemon Butter

Slightly adapted from askchefdennis.com

Rockfish

14 oz. rockfish (2 fillets)

¼ c. flour

1 t. sea salt

½ t. black pepper

1 T. olive oil

1 T. butter

Lemon Butter Sauce

1 T. finely chopped Melissa’s shallots

1 T. capers

1 T. butter

2 T. fresh lemon juice

1-2 ounces white wine

1 T. butter

1 t. flour to roll butter in

Italian parsley, chopped, for garnish

 Preheat oven to 250° F. Get a baking sheet handy; set aside.  
Pat rockfish fillets dry with paper towels and season them liberally with sea salt and black pepper.

Dredge the rockfish fillets in flour, getting a good coating on both sides.

 In a large sauté pan add the olive oil and 1 tablespoon of butter. Heat over medium-high until the butter is melted and sizzling, but don’t allow the butter to brown. Lower the heat to medium.

Place the floured rockfish into the hot pan, cooking on the first side for 3-4 minutes. (Don’t be tempted to turn it over too soon, you want that delicious crunch and golden brown color that comes from not moving the fillets around.)

Turn the rockfish over and continue to sauté for another 3-4 minutes. When the pan-seared rockfish is fully cooked, place it on the baking sheet and pop it into your preheated oven while you make the lemon caper sauce.

 In a small sauté pan over medium heat place 1 T. butter, shallots, and capers. Sauté for 1-2 minutes. Add the lemon juice and white wine to the pan. When the liquids are hot, add 1 tablespoon of butter rolled in flour (Beurre manié) to the pan. This will thicken the sauce.

Pour the lemon caper sauce over the pan-seared rockfish. 
Garnish with chopped parsley and serve. As an Amazon Associate I earn from qualifying purchases.

Alpenglow, Outdoor Celebrations for Every Occasion by Hillary Munro, reviewed

My experience with outdoor living doesn’t extend much beyond Girl Scout camp, the days of which I can count as among the worst in my life. Where not only did it rain, our tent become infested with daddy long legs, the proffered water taste strongly of iron, but the food that they gave us was borderline poisonous. How different things might have been had a lovely book like this one been available for the Girl Scout leaders to peruse in order to make the experience a lovely one rather than fodder for nightmares. But I digress…

Alpenglow, Outdoor Celebrations for Every Occasion by Hillary Munro is a beautiful book, and not just beautiful, but inspiring. Just paging through, looking at the gorgeous photos made me feel much more relaxed. I no longer have access to the wide open spaces that I used to, but despite that, it really has me thinking about outdoor dining in the coming months, and planning for next spring and summer. Is there anything better than feeling at one with nature at a time when you are nourishing your body? This book shows you how to nourish not only body, but mind and soul as well.

  The word “alpenglow,” for the uninitiated, refers to “… the magic hour when the sky turns shades of pink and orange, not found on a color wheel…” isn’t that lovely?The book is set in the author’s home in the high mountain valley of Jackson, Wyoming, but the gatherings and parties, rituals and recipes, projects and crafts, can take place anywhere.

Both cookbook and lifestyle book, there are some wonderful recipes in here, not only for food, but also for party favors and various crafts as well. The photography by Lisa Flood is beautiful. The recipes and craft instructions are easy to follow, and perfectly doable even for the most inexperienced cook. 

 The book is divided into five sections:

Winter Gatherings

Spring Gatherings

Summer Gatherings

Fall Gatherings

Handcrafted Gifts

 One section more inspiring than the other, each with its own recipes, craft, and unique ideas for gatherings.

It lacks an index, something I find quite vexing. I realize that it’s work putting an index together, because I've done that, but I find an index to be invaluable when returning to a book to search for a particular recipe or craft idea. Failing that, it is a gorgeous and inspiring book with ideas to carry you throughout the year, even during the darkest days of winter when we probably need it the most.

Disclaimer: I received a complimentary copy of this book from Gibbs Smith Publishers in exchange for an honest review.

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Better Than T.J.’s Snacky Clusters

 

This is yet another case of the “salty loves sweet, sweet loves salty“ thing that I talked about here. Not too long ago I had been made aware of Trader Joe’s Snacky Clusters. Joe’s are rather small, and, in my opinion anyway, a bit pricey for what you get. Thinking that nothing could be easier than to make these at home, I did. The real bonus here is that you can use those broken chips at the bottom of bags to make this delicious treat. I used essentially the same ingredients as Trader Joe’s, namely, corn chips, potato chips, and pretzel bits, but I decided to go one better and also add some bits of brickle. That took these chocolaty clusters of salty deliciousness right over the top. These are easy to put together, so much so that the kids can do it. In fact, I think they would love, smashing melted chocolate, their favorite salty snack.

Better Than T.J.’s Snacky Clusters

2 c. milk chocolate chip

½ c. broken Fritos 

½ c. pretzel bites 

½ c. broken rippled potato chips 

½ c. Heath Bits of Brickle    

 Cover a cookie sheet with parchment paper (or a Silpat).

Place milk chocolate chips into a microwave safe bowl, and microwave in intervals, stirring after each 30 seconds. I found it took me one minute and 30 seconds to melt them into smooth chocolate.

When chocolate has melted, stir in Fritos, potato chips, pretzel bites, and bits of  Heath Bits of Brickle. Drop onto your parchment paper, and allow a couple of hours to firm. If you’re in a rush, you can place them in the refrigerator for about 20 minutes.

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Broccoli Salad with Cashews and Water Chestnuts

 

“I just made a new broccoli salad that has cashews and water chestnuts in it,” I recently told a friend, adding that it was very good, but then honestly, I asked her, what broccoli salad isn’t? One that she had had recently apparently, made by a friend of hers who had blanched the florets. She cooked her broccoli for her broccoli salad! Come on, people! Would you par boil lettuce for a green salad? I don’t think so. Never, and I am telling you NEVER cook broccoli for a broccoli salad. No!

 This recipe with the addition of cashews and water chestnuts, different from the norm, was just the ticket. I punched up the dressing with a little bit of dry mustard, taking it from drab to dynamic.

Broccoli Salad with Cashews and Water Chestnuts

 2 large crowns Melissa’s Organic Broccoli, cut into florets

6 slices bacon, cooked and chopped

1 c. cashews

¼ c. chopped red onion

½ c. golden raisins

⅓ c. chopped water chestnuts

 Dressing:

1 c. Duke’s mayonnaise

1 T. cider vinegar

¼ c. sugar

½ t. kosher salt

¼ t. dry mustard

Whisk together dressing ingredients in a medium bowl; set aside.

 Play, broccoli, bacon, cashews, onion, raisins, and water chestnuts into a large bowl. Pour dressing overall and toss to combine. Cover and refrigerate for at least two hours, preferably overnight.

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Brown Butter and Herb Baked Halibut

 

As I’ve mentioned any number of times on this blog, the late Mr. O-P was the fish cooker in the family. The first time I had salmon was when Jim made it for me, and I absolutely loved it. After that I branched out a bit to discover that I like quite a few kinds of fish.  I never had much fish growing up because my mother just never made it, and I think our pallets are shaped by our parents’ tastes, and doubtless theirs by their own parents, but I digress. I decided to treat myself to a subscription to Wild Alaskan Company. I am in no way affiliated with them, I am just very pleased with their products. Thus far I have tried the salmon, and now the halibut (my first time ever eating halibut). Not only is it quick and easy to prepare, but the result is restaurant quality. I couldn’t believe how good it was. The fact that I had made it myself was just a bonus.

I failed to write down my instructions for the salmon because I was just experimenting, but I did when I made the halibut, and am sharing it here with you; I know that you're going to love it. My guess is that this would work with any white fish.
Brown Butter and Herb Baked Halibut

1 stick (½ c.) butter
2/3 c. crushed saltines
¼ c. grated Parmesan cheese
½ t. dried basil
½ t. dried oregano
½ t. salt
¼ t. garlic powder
1 lb. halibut fillets, thawed, drained, and patted dry

 Preheat oven to 350°F.

 Place butter into a 9” x 13” casserole dish and melt in the oven as it preheats (approximately 6 to 7 minutes). Meanwhile, in a 9” pie pan, place all ingredients except the fish, stirring to combine thoroughly.

Remove casserole dish with the now melted butter from the oven, dip fish fillets in the butter, and then dredge them in the crumb mixture. Place fillets back into the baking pan, and bake in the center of the oven for 25 - 35 minutes or until fish is tender, and flakes with a fork.

Serve immediately, drizzling the brown butter that has accumulated on the bottom of the pan over each fillet of fish.

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Coconut Almond Granola with Four Fruits

 

I know I'm dating myself here, but to the younger generation, let me tell you that Kate Hudson has a mom named Goldie Hawn. Back in the day she made some very funny movies, among them a breakout film called “Private Benjamin.” I'll never forget when she joined the army how surprised she was that it was not at ALL as depicted in the commercials -- no condos, no great meals, no beach vacations. Nope, just marching around in the rain, during which time she recited a rather funny monologue about what she wanted to do, and how she was a “nice person” and shouldn't have to endure such torture. To illustrate her remark she said she never “…went to anyone's house empty-handed.”

Well, I'm pretty much the same. I’m going to dinner tonight and, like Private Benjamin, I never go any place empty-handed, so thought I'd make up some Coconut Almond Granola and take a large jar to the hostess, and two smaller bags to the other couples who will be in attendance. It is so delicious that you can pretty much skip the bananas, milk, yogurt, and spoon, and just dig in!

This is my own personal recipe, a mishmash of a variety of others I've run across over the years. I've found you can pretty much toss in what you like according to what happens to be in your pantry at the time.

Coconut Almond Granola with Four Fruits

4 c. old-fashioned oats

¾ c. sliced almonds

½ c. sweetened flaked coconut
½ c. sunflower, pumpkin, or flax seeds

2/3 c. (packed) brown sugar

1½ t. ground allspice

½ t. kosher salt

1 t. ground cinnamon

1 stick unsalted butter

4 T. honey

½ c. pitted, chopped dates

½ c. dried apricots, quartered

½ c. golden raisins

½ c. raisins, dried cranberries, blueberries, or cherries

Preheat oven to 300°F. Mix first 8 ingredients in large bowl. Melt butter with honey in heavy small saucepan over low heat. Pour over granola mixture and toss well. Spread out mixture on baking sheet. Bake 20 minutes, stirring occasionally. Add dried fruits; mix to separate any clumps. Continue to bake until granola is golden brown, stirring frequently, about 15 minutes longer. Cool. Do ahead. Can be made 2 weeks ahead. Store airtight at room temperature.

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Strawberry Dream Cake

 

Generally speaking, I am not a fruit and cake person. The thought of pineapple upside down cake makes my stomach lurch. I cannot even be in the same room, I take that back, the same building, in which it is being baked. That does not hold for the strawberry beauty right here. My aunt has been making this cake since the 70s. It is so good that I make it the exception to my “I hate cake and fruit” rule, and gobble it up. It is so simple that you can put it together in no time. Most people who try it want the recipe. Yes, it tends to be a summer dessert, but I think it works anytime of the year.

Strawberry Dream Cake

1 14.25-oz. pkg. white cake mix

 ¼ t. almond extract
2 c. heavy whipping cream
1 7.2-oz. box Betty Crocker Fluffy White Frosting Mix
1 qt. strawberries, sliced

 Preheat oven to 350° F. Spray a 9” x 13” pan with Baker’s Joy; set aside. Place a medium mixing bowl and a pair of beaters into the refrigerator.

 Prepare cake according to package direction for a 9” x 13” pan; stir in almond flavoring. When cake has baked, remove from the oven to a wire rack and let it cool completely.

Remove your pre-chilled bowl and beaters from the refrigerator. Pour in frosting mix and heavy cream, and beat until stiff peaks form. Fold in the fresh strawberries, turn out onto the cooled cake, and spread to the edges. Refrigerate until ready to serve.

This keeps in the refrigerator for up to three days, and can also be frozen with success.

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Smoked Salmon Spread

 

Years ago, I worked in advertising, so I have an idea as to the power of the written word. Visual images are of equal importance, both of which were certainly used to advantage by New Yorker bagels, from where I purchased a dozen of their bagels, baked and shipped fresh from Brooklyn via two day FedEx. Mine, alas, took three days, but you never would have known it because they were so fresh and delicious that I couldn’t believe it. I am not affiliated by the way, I am just completely in love with their bagels.

I bought one six-pack of Kalamata olive bagels and another six-pack of everything bagels, liking them equally well. Next time, I’m going to try sweet bagels, but I’m wandering from my point that is to say that when you have bagels, you need schmear, and there is none so good as Ina Garten’s Smoked Salmon Spread, the perfect combination of lox and schmear. It is absolutely delicious! These bagels are so good, reheat so beautifully, and are so large that one of them with this smoked salmon spread constitutes a meal. You will be more satisfied eating this than almost anything else.

Smoked Salmon Spread

8 oz. cream cheese, at room temperature

1⁄2 c. sour cream

1 T. fresh lemon juice

1 T. freshly minced fresh dill

1 t. prepared horseradish, drained

1⁄2 t. kosher salt

1⁄4 t. freshly ground black pepper

1⁄4 lb. smoked salmon, minced

 Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth.

Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix.

Add the smoked salmon and mix well. 

Chill and serve with crudités or crackers.

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Guinness Brownies from Llywelyn's Pub

 

If you ever find yourself in the St. Louis metro area, you owe it to yourself to visit neighboring city, Saint Charles, the historical district in particular, and dine at a delightful Celtic pub called Llywelyn's. There are two locations in the area, but the most unique is the one located at 100 North Main Street in St. Charles, MO. Once a bank, though now quite obviously an eatery, vaults and other banking aspects remain, adding to the already abundance of charm and atmosphere.

 

A former bank vault, the door is open and ready for guests.This vault was occupied by a table of enthusiastic diners who were “locked in” behind the barred door. 

I chose the pub curry for my lunch and was not disappointed. A pub tradition, it is yellow curry with a choice of chicken or shrimp, sautéed with onions, carrots, cabbage, and sweet peas served on a bed of basmati rice or fries.  I chose the shrimp...and the rice.

When it came to dessert there were two choices, the Guinness Brownies and the Chocolate Peanut Butter Cheesecake.  Both are known to be deliciously decadent, but I went for the brownie. Heaven!

 As luck would have it the recipe for the brownies is available thanks to Llywelyn's and the St. Louis-Post Dispatch's SPECIAL REQUESTS Cookbook. Here it is so that you can enjoy them too.

Guinness Brownies from Llywelyn's Pub

 4 oz. unsweetened chocolate, cut into chunks

¾ c. (1-1/2 sticks) butter

2 c. sugar

3 eggs

1 t. vanilla

1 c. Guinness stout

¾ c. flour

Llywelyn's Guinness Fudge Sauce (recipe below)

Ice cream or whipped cream

 Preheat oven to 350ºF. Spray a 9” x 13” baking pan with Baker’s Joy.

 Gradually melt chocolate and butter together in the top of a double-boiler, stir to blend, remove from heat; stir in sugar, eggs, vanilla, and Guinness. Stir in flour. Batter will be thin.

 Pour into baking pan; bake until almost set, about 35 minutes. Do not overbake.

Let cool, then slice into 16 bars. Serve with Guinness Fudge Sauce and ice cream or whipped cream.

 Llywelyn's Guinness Fudge Sauce

1 (12-oz.) jar hot fudge sauce

8 oz. semi-sweet chocolate chips (about 1½ c.)

1/3 c. Guinness stout

Heat hot fudge sauce in a double-boiler until pourable. In a pot over very low heat, heat chocolate chips and Guinness together until chocolate has melted, then stir into hot fudge sauce. Mix well. Pour into a serving dish.

 Refrigerate leftovers; reheat before servings.

Yield: About 2¼ cups

 Treat yourself to this dark deliciousness on this Friday the 13th.

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