Cous cous is good with fish. I typed up my recipe for Ginger Scented Cous Cous in another thread...there are also some other great sounding sides in the thread. If you're doing a Parmesan-Panko bake, you might follow the Parmesan lead into Italy and serve it with a nice marinara pasta, or, how about a lemon anchovy sauce? Lemon Angel Hair Prepare your angel hair pasta or thin spaghetti according to your personal preference. Mince a good amount of Italian parsley...it is an actual ingredient, not simply a garnish. Mince garlic cloves according to your taste (I like lots) anchovies (minced) or anchovy paste fresh lemon juice freshly ground black pepper extra virgin olive oil. Heat the olive oil, and quickly saute the garlic to release it's aroma but not to brown. Add the anchovies/paste & black pepper and stir for a moment or two. Add the pasta & parsley & toss to coat & warm the pasta through, drizzle with lemon juice & serve. Putting proportions down is difficult, as I have never measured them. It would probably be good for you to experiment before the actual dinner. What you want is a good, lemony, salty flavor but not fishy. Better to underdo than overdo with the sauce ingredients because you can always quickly saute some more garlic, anchovy & pepper to toss in with more lemon if it's bland. It really is a forgiving and easily adjusted for taste pasta side. Here is a link that might be useful: Ginger Scented Couscous

Wish people would stop misunderstanding and get on with it. FOAS: I Googled " Italian recipe - Merluzza in Marinara Sauce " Some members are knocking Whiting and the other fishes I mentioned. I was trying to find a positive attitude towards all the other fishes, I have enjoyed thru the years. Seems like Flounder, Haddock, Trout, Salmon which is in the Trout family and others are not the best because the price is lower. Maybe I'm misunderstanding now. I saw a few of the Garden Web Posts when I Googled. One was Posted in Sept.09 Fresh Tomatoe Sauce and long Simmered Sauce Here is another I copied: Jarred Pasta Sauce May 09 AnnT: I think what they are talking about here is a close Duplicate for, the Home Made-Italian Style Spaghetti Sauce ( Gravy ) Which is the Crushed Tomatoes, Puree and Paste, with all the Goooooood Spices and Meatballs , Suasage, Chicken and other meat thrown in too. Some use other style tomatoes. This is a different Style Sauce than Marinara I didn't go back and read the Threads again, because it seems like it has been going on for a long time. - - - - - - - - - - I did use a can of Del Monte's 4 Cheese Spaghetti Sauce, yesterday to make a double serving of Spaghetti and Meat balls for a Neighbor Cancer Patient. I only had to add some Garlic and Onion powder. Would never have thought to use Del Monte's. My Daughter brought it up and said to try it. I Posted this on WFD, which is going South once more. - - - - - - - - - - I do your Marinara Style for cooking Whities, White Fish, ( Merluzza ) and other Seafood. Sometimes with Chicken. That's what Marinara means( of the Sea ),Marinaio ( Sailor) When I lived in Phila. there were many Italian families, who came over from Italy, in the neighborhood. A lot of them were from Coastal Towns and did a lot of Marinara Style sauce. My Uncle was one of them . He was from Abruzzi, Italy. When I visited him , I was the Garlic and Parsley Chopper. My Aunt was the Cook and he told her How and What. The Fish was always delicious in the Marinara Sauce. Bread Dipping Good !!!!! We use a lot of Garlic and Parsley, with a pinch of Oregano, along with the Spices you mentioned, alon with 1/3 cup of Muscatell Wine. There are probably some members who " remember " and do the Marinara Style with Fish and Seafood, or Maybe I'm a loner. LOU

Cookalong #48 ------- ONIONS Posted by wizardnm (My Page) on Mon, May 21, 12 at 16:46 Time for a new Cookalong subject. Teresa_nc7 has picked Onions for this Cookalong. The onions can any type of fresh onions (not dried or powdered) including sweet onions like Vidalia/Walla Walla/Texas sweets, pearl onions, scallions or green onions, chives, red onions, yellow and white cooking onions. Onions don't have to be the main ingredient in the recipe but should play a strong supporting role at least. I can't wait to see what all our good cooks come up with, Vadalia onions just started showing up at the grocery stores around here. As always, T+T recipes only. This Cookalong will run through June 3 2012. Nancy Here is a link that might be useful: Cookalong #47 ----- Rice Follow-Up Postings: o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Mon, May 21, 12 at 16:55 Onions - another great choice. Home Cookin Chapter: Recipes From Thibeault's Table Roasted Parmesan-Creamed Onions =============================== Rick Tramonto - Osteria Cookbook Talk about succulent! The yellow onions are pretty pungent when you slice them, but surrender their kick when they are roasted and become sweet and tender. When they reach this point, the cream sauce is poured over them, they are topped with shaved cheese, and then the whole thing is returned to the oven for a slow melt. I like to cook these in a wood oven to get some smoke on them, which makes them even better-if that's possible. Great with chicken, lamb, beef-you name it! I also like it served as a first course. Serves 4 4 medium yellow onions 1/4 cup extra virgin olive oil Kosher salt and freshly ground black pepper 1 cup heavy cream 1/4 cup dry white wine 2 ounces Parmigiano-Reggiano cheese, shaved (about 2 tablespoons) 1 Preheat the oven to 350�F. 2 slices the onions into 1/4-inch-thick rings and lay them in a shallow baking pan, such as a sheet pan or jelly roll pan. Drizzle with the olive oil and season to taste with salt and pepper. Roast for 15 to 18 minutes, or until lightly browned. 3 Meanwhile, in a medium saucepan, bring the cream and wine to a simmer over medium-high heat. As soon as the liquid starts to bubble around the edges, remove from the heat. 4 Spoon about a tablespoon of the cream mixture over each onion slice. Cover with aluminum foil, return to the oven, and cook for about 25 minutes. Increase the oven temperature to 450�F. 5 Remove the foil and top the onions with the shaved cheese. Return the pan to the oven and cook for 4 to 5 minutes, or until the edges caramelize. Serve hot. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Mon, May 21, 12 at 18:41 Nancy, I'm so "honored" you chose my name from the hat! LOL! Two recipes that I fixed for our Mother's Day dinner recently. Son #2 fixed chicken wings on the grill - 2 ways - and we had these grilled onions, wilted lettuce salad and sliced tomatoes, plus some beer, of course. Vidalia Onions on the Grill 1 large, sweet Vidalia onion per person, plus a couple extra if desired Olive oil Butter Dried thyme or fresh thyme sprigs Salt and pepper Optional: Balsamic vinegar to pass at the table For each onion: peel the outer layers of each onion, slice off the root so the onion sits flat, slice off the top of the onion about 1/4-inch thick (save for another use or discard). With a small, sharp knife, cut a cone wedge out of the center of the onion. Set onion on a large square of foil, drizzle olive oil over (1-2 teaspoons), sprinkle on salt, pepper, and a pinch of thyme leaves. Put a pat of butter on top of the onion and press with a spoon down into the cone that you cut out. Bring up edges of foil to completely enclose the onion. Put foil packets on a medium hot grill and cook for 30-45 minutes until the onions are soft. Serve onions in the foil and pass a bottle or small pitcher of Balsamic vinegar to drizzle over the warm onions if desired. These onions are very good with grilled beef steaks, grilled pork chops, game or grilled Portobello mushrooms. This used to be a rite of Spring, then I realized recently that we can get leaf lettuce and green onions pretty much all year 'round now. These flavors seemed to bring back memories for my sons when I served it this past Mother's Day, that rather surprised me. Wilted Lettuce Salad Green or Red Leaf Lettuce (lots, it will wilt down!) 1 bunch of green onions with tops thinly sliced 4-6 slices bacon 3 tablespoons sugar 1/4 cup water 1/4 cup vinegar 1. Wash lettuce and tear into bite-sized pieces. 2. In a skillet over medium heat, cook bacon until crisp and remove from heat. Remove all but about 4 TB of the bacon drippings. 3. Transfer bacon to paper towel to remove grease then crumble. 4. To the hot bacon drippings, add sugar, water and vinegar. Stir until sugar dissolves. 5. Toss bacon, onions and lettuce. Pour bacon dressing over salad, toss well and serve immediately. Teresa o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Mon, May 21, 12 at 18:52 Ann- wow! o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Mon, May 21, 12 at 19:18 Jenny, those onions are really good. I love green onions. They are wonderful with this Halibut. Halibut in Asian Broth ====================== Basic Outline. Adjust to suit own taste. Halibut filets or steaks 2 to 3 cups chicken broth 1 to 2 teaspoons Chili Garlic sauce 1 clove of garlic 1 inch of ginger julienne 2 to 3 tablespoons of rice wine vinegar Green onions cilantro Rice or rice noodles (optional) Heat chicken broth. Add chili garlic sauce, minced garlic, ginger, and rice wine vinegar. Bring to a low simmer. Add halibut, cover and poach for approximate 5 to 6 minutes. Turn off heat and let sit one to two minutes. Serve in shallow bowls. Sprinkle with green onion and cilantro. May be served with either rice or rice noodles. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by Lindac (My Page) on Mon, May 21, 12 at 23:27 Onions! Some of my favorite veggies! I like to slice a bunch of sweet onion as thinly as I can, sprinkle lightly with salt, add another sprinkle of sugar....and add cider vinegar to just cover...perhaps some celery seed too. Let sit at room temp about an hour....drain and serve as an add on to hamburger, a pulled pork or BBQ beef sandwich. And an onion pie....Came from someone here....don't remember who....but it's yummy! Sweet Onion Pudding pie 1/4 cup butter 
3 medium sweet onions, thinly sliced 1 cup whipping cream 2-3 ounces Parmesan cheese, shredded 
3 large eggs, lightly beaten 
1 1/2 tablespoons all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt little freshly grated nutmeg Melt butter in a large skillet over medium heat; add onion, and cook, stirring often, 30 to 40 minutes or until onion is caramel colored. Remove onion from heat and allow to cool a bit. Stir together next 3 ingredients in a large bowl. Combine flour and next 3 ingredients and stir into egg mixture. Stir onion into egg mixture; spoon into a lightly greased pie plate or 8-x8-inch baking dish. BAKE at 350� for 30 minutes or until set. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by nandina (My Page) on Tue, May 22, 12 at 10:53 This recipe was clipped from a South Carolina low country newspaper years ago. Recipe was prefaced with the following: "Locally, this springtime favorite has traveled to the beaches of Pritchard's Island, backyard barbecues and cocktail buffets. The raves and recipe requests will make it a seasonal tradition once you try it." VIDALIAS AND FETA 3 Vidalia onions, thinly sliced 6-8 ounces of Feta cheese, crumbled 1 tablespoon canola oil 2 tablespoons wine vinegar (your choice, red or white) Juice of one lemon 3-4 tablespoons fresh oregano Salt and pepper Slice onions and place in a container that can be sealed. Crumble Feta cheese over onions. Combine next 5 ingredients in a jar and shake well. Pour above mixture over the onion and cheese mixture and toss to coat onions. Refrigerate for several hour before serving. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by purpleinopp (My Page) on Tue, May 22, 12 at 12:38 A quick "slaw" side: 1 vidalia, chopped 1 cucumber, chopped Add 1 tsp. sugar and enough mayo to lightly coat. Chill at least 2 hours before serving. Optional additions - grated carrot, bell pepper, celery... Hope that doesn't violate the rules since you don't cook anything (a blessing when it's 100 degrees.) o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by therustyone (My Page) on Tue, May 22, 12 at 13:37 Bbstx posted a recipe for baked onions on the onion cook-a-long in 2009. It can be found in the cook-a-long FAQs, but I will copy it here for convenience. It has become a real favorite in my family! Rusty Baked Onions For each medium onion 1 Tablespoon butter 1 Tablespoon worchestershire sauce 1 Tablespoon soy sauce (low sodium works fine) Tony Cachere's to taste Peel the onion. Cut off the top. Cut the root end off leaving enough to keep the onion intact. Vertically slice the onion into 8 wedges, but do not slice all the way through. Place onion in an individual ovenproof dish or on large square of foil. Pour the worchestershire sauce and soy sauce over the top of the onion. Lay the piece of butter on the top of the onion. Sprinkle with Tony Cachere's to taste. Cover dish with foil or wrap onion tightly in foil. Bake at 350 degrees for one hour. Fabulous with steaks...and don't forget to dip your steak in the juice! o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by walnutcreek (My Page) on Tue, May 22, 12 at 14:07 MOROCCAN ONIONS Spiced Oil 1 - 3 tablespoons olive oil (see TIPS) 1/4 teaspoon cinnamon 1/4 teaspoon ginger 1/8 teaspoon turmeric or 1/4 teaspoon curry 1/4 teaspoon black peppe Onions 4 medium onions (white, red, yellow or sweet) 2 tablespoons water 1 tablespoon sugar Preheat oven to 400F. In a small bowl, stir together the ingredients for the Spiced Oil and set aside. Wash the onions, slice off the ends, peel and cut into slices about 3/4- to 1-inch thick. Brush both sides with the Spiced Oil, arrange in a baking dish, overlapping a little if needed. Pour over any remaining Spice Oil. Slowly pour the water down the sides of the baking dish, taking care not to rinse the oil and spices off the onions. Cover tightly with foil and bake for 40-45 minutes until the onions are soft. Remove the onions from the oven, turn on the broiler and place an oven rack about six inches below the broiler. Sprinkle the sugar atop the onions and place under the broiler until the tops brown and caramelize a bit, about 5 to 15 minutes, checking every 5 minutes because they can burn fast. May be served hot or let cool to room temperature and serve. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by Bumblebeez (My Page) on Tue, May 22, 12 at 17:41 I make this during the holidays, however, for this thread I'll include it. It's special. Onion and Leek Strudel Bon Appetit Oct. 1990 2 1/2 tablespoons dried currants or raisins 2 tab. dry Marsala 6 tab. butter 1 tab. vegetable oil 2 cups (about 2 medium) thinly sliced yellow onions- not sweet onions 2 cups (about 2) thinly sliced leeks - white and pale green parts 1 tab. brown sugar 1 tab. fresh lemon juice 1 1/2 tab. dried summer savory 1 tea. grated lemon peel 1/8 tea. salt pepper 3 slices white bread 5 sheets phyllo pastry Soak currants in Marsala for 2 hours or overnight Melt 1 tab. butter and 1 tab. oil in heavy large pan over medium high heat. Add onions and leeks. Saute until just tender, about 5 minutes. Add brown sugar, lemon juice, savory and current mixture. Reduce heat to medium, cover and cook until onions are very tender, about 10 minutes. Stir occasionally. Remove from heat , add lemon peel, salt and pepper. Cool completely, may be made one day ahead. Bring to room temperature before continuing. Toast bread until golden brown, cool, coarsely grind in food processor. Melt remaining 5 tab. butter in heavy small saucepan. Place large sheet of waxed paper on work surface. Place 1 phyllo sheet atop waxed paper, (Cover remainder w/plastic wrap then damp towel to prevent drying out) brush phyllo with butter. Top with second sheet phyllo, brush with butter. Top with third sheet phyllo, brush with butter then sprinkle 3 tab. breadcrumbs over buttered phyllo. Place fourth sheet atop breadcrumbs, brush with butter and sprinkle with 3 tab. breadcrumbs. Top with fifth sheet, brush with butter and sprinkle with 3 tablespoons breadcrumbs. Spoon onion filling along one long side of pastry in 3" wide strip. beginning 1 1/2" from one long side and leaving 1" border on short sides. Fold short sides in over filling. Brush folded borders with butter. Starting at filled side, gentle roll pastry up jelly roll, forming strudel. Brush tops, ends and sides with butter. Transfer to buttered cookie sheet, seam side down. use serrated knife to make diagonal slits in pastry 2" but do not cut through to filling. Bake at 375 in center of oven until golden brown and crisp about 30 minutes. Cool 30 minutes on rack before cutting and serving. Notes: I use marjoram instead of savory. I like golden raisins Make adjustments for phyllo which these days frequently is sold cut in two. Some dark green leek is fine. Use fresh toasted bread crumbs- not canned, dried or panko I use salted butter Bourbon or brandy is fine instead of Marsala o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by thatchairlady (My Page) on Tue, May 22, 12 at 19:44 Most times when I fire up charcoal grill, have a BIG sweet onion ready to go on. I usually peel, slice in 3-4 thick slices and stick in a few tooth picks to keep slices together. If meat (chicken, beef, pork) is marinating... usually put in skewered onion slices. I'll get a little color on slices and then set off to side so I dont have to baby-sit them much. Kinda like the "burnt" taste, but like them to get soft with a slower cook. I consider them as a side dish... anything that doesn't get eaten makes a tasty addition to salads. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Tue, May 22, 12 at 20:20 Some great sounding recipes. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by bbstx (My Page) on Tue, May 22, 12 at 21:46 Rusty, I'm so glad your family likes the baked onion recipe. We love it and DD thinks she can't eat steak without dipping each bite in the juice from the onions. The original recipe called for wrapping each onion in foil. I have never done that. It sounds too messy to unwrap. I have always cooked the onions in individual dishes tightly covered in foil. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by paprikash (My Page) on Wed, May 23, 12 at 12:49 This is an unusual way to prepare sweet onions which was created by Chef Lucien Vendome who was the executive chef of Stouffer Hotels and was printed in the Onions Onions Onions cookbook by Linda and Fred Griffith. I don't make it often but, when I do, we love it. Sweet Onions with Balsamic Vinegar Serving Size: 6 2 1/2 to 3 pounds sweet onions such as Vidalia, Texas Sweets or Walla Wallas 1/3 cup olive oil -- or more 3 tablespoons balsamic vinegar or fruit vinegar 1 tablespoon fresh tarragon, basil or lemon verbena leaves,minced Kosher salt and freshly ground pepper Slice off 1/4 inch of stem end from each onion and discard. Lightly coat the bottom of a large cast iron skillet with olive oil and heat until very hot. Place 2 to 3 onions, cut sides down, on the hot skillet and grill until bottoms are browned, 1 to 2 minutes. Quickly remove onions from the skillet and cut off a 1/4 inch thick slice from browned end of onion. Place slices in a large bowl. Continue grilling and cutting, adding oil to the skillet as needed, until all onions are grilled and sliced. Add vinegar, herbs and salt and pepper to grilled onions and toss well. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by ci_lantro (My Page) on Thu, May 24, 12 at 8:26 Rusty, bbstx--Just wanted you both to know that I made the baked onions recipe last night. Good Stuff! DH loved them! I wrapped them in foil since I needed to conserve oven space (just a toaster oven right now). I'm wondering if anyone has tried cooking them on the grill? You'd need to use indirect heat, of course. Think I'll try one next time I grill. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by therustyone (My Page) on Thu, May 24, 12 at 11:12 Ci_lantro, one of our sons does them Wrapped in foil, on the grill. I'm not a 'griller', So I didn't pay any attention when he was cooking. But as he was grilling meat at the same time, I imagine he had the onions off to the side. They were really good that way, too! I've even done then in the microwave, When cooking just for the two of us, And had nothing else to put in the oven. I put them in individual ramekins, And cover with one of those plastic (? ? ) microwave plate covers. That works, well, too! Rusty o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Thu, May 24, 12 at 14:34 Rusty, I'm glad you mentioned the microwave. It's too hot here already to have the oven on and I am dying to try these onions. Thanks so much for posting bbstx's delicious-sounding recipe!! o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by natal (My Page) on Sat, May 26, 12 at 17:25 Linda, we love that Sweet Onion Pudding too. Woodie posted it on the other onion cookalong a few years ago. The original source was Southern Living's November 2000 issue. Here's a link to Carol's (Dishesdone) blog post about it. She made it a little healthier with milk instead of cream. Good stuff, but very rich. Here is a link that might be useful: Sweet Onion Pudding on There's Always Thyme to Cook o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by bulldinkie (My Page) on Sat, May 26, 12 at 23:00 I just made pickled red onions.I got them out of fridge about 4 days later omg they were good.I have a nice mandolin /i love.When I make cheeseburg subs I slice vidalia onions thin and does that ever make a difference in taste,I bought more onions this year than ever before love them. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, May 27, 12 at 10:14 We like all the members of the onion family so I use a lot of them. I don't have many set recipes, just slice or dice them and start cooking. I see lots of recipes on this thread that I'd like to make. Here's a side dish I like to serve with roast beef. GLAZED BERMUDAS 6 Bermuda onions, peeled 2 Tbs. butter or margarine, melted 1/4 cup honey 1/2 tsp. paprika 1/2 tsp. salt 1/4 tsp. pepper 3 Tbs. water Halve onions and put cut side up in large casserole with cover. Combine remaining ingredients; pour over onions. Cover tightly and bake in moderate oven (350 degrees) for 1 1/2 hours, or until cooked, basting with sauce occasionally. We'll soon be making multiple batches of this recipe for our summer church festival as a hot dog topping. We also use it as a side dish at pig roasts. Sauerkraut is the star but the onions are a strong supporting player. SWEET & SOUR KRAUT 1/4 cup butter or margarine 1 large clove garlic, minced 2 medium size onions, halved and cut into thin slivers 1 cup firmly packed brown sugar 1/4 tsp. black pepper 1 tsp. salt 1 (6 oz.) can tomato paste 2 - 1 lb. 11 oz. cans sauerkraut, undrained In a large skillet, melt butter over low heat; add garlic and onions and cook until tender, but not browned. Mix sugar, salt, pepper, tomato paste, and sauerkraut juice in a deep roasting pan or casserole. Add cooked onions, garlic and butter to roasting pan and mix. Stir in sauerkraut. Cover and cook over low heat for 1 to 1 1/2 hours, stirring occasionally. Add water if mixture begins to get too thick. Serve hot over hot dogs in rolls. (Larger quantities can be cooked in an electric roaster pan.) Make 20 topping servings or 10 side-dish servings. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Sun, May 27, 12 at 11:35 I love onions; will definitely be trying out a few of these recipes. Last night was the simplest dinner imaginable, grilled hot dogs, and I was so lazy that I even bought Sabrett's onion sauce. Good, but I was reminded how much I prefer homemade onion sauce. Well, relatively homemade. This recipe comes from, of all places, The Palm Restaurant Cookbook. New York Hot Red Onion Sauce 2T canola oil 2 large Vidalia onions, thinly sliced 12 oz Heinz ketchup 2 oz Tabasco sauce Pinch curshed red pepper 1/4 cup water, if necessary Saute the onions gently with oil on med-lo, stirring occassionally until very soft, about 15 minutes. (I usually go longer.) Add ketchup, Tabasco, and pepper and stir occassionally for another 10 minutes or so, until onions are meltingly soft. Thin with water if needed. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by patti43 (My Page) on Sun, May 27, 12 at 14:41 All your good recipes have made me really hungry for onions! We like these. Sometimes the simplest things are so good. Red Hot Valdalias Several large Valdalia onions, thinly sliced Red hot sauce Olive oil Salt and pepper Make a foil packet. Place onion in foil. Top with several tablespoons of hot sauce and a drizzle of oil, salt and pepper. Seal packet and put on the grill for about 30 minutes or until soft and a nice sauce forms. You can also do these in the oven. They're a little spicy, but really good on top of a steak or burger. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by PattyPeterson2208 (My Page) on Wed, May 30, 12 at 13:05 Here is yet another try at cut and paste on my iPhone. * Exported from MasterCook * French Roasted Onion Soup Recipe By : Moosewood Restaurant Daily Special, page 37 Serving Size : 4 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large Spanish onions -- (4 to 5) cut lengthwise into thin slices -- (about 8 cups) 8 garlic cloves -- minced or pressed 1 teaspoon salt 2 tablespoons olive oil 4 bay leaves 1 teaspoon dried thyme 3/4 cup dry white wine -- up to 1 8 cups Dark Vegetable Stock (see separate recipe) 2 tablespoons soy sauce salt and ground black pepper -- to taste Herbed Croutons (see separate recipe) grated Gruyere or Swiss or Parmesan cheese Serves 4 To 6. Yields 10 Cups. Roasting Time: 45 To 50 Minutes. Simmering Time: 30 Minutes Onion soups require a good rich stock for the best flavor. Our Dark Vegetable Stock is a perfect choice and can be made while the onions for the soup are roasting. The sweet, smoky flavor of caramelized onions and garlic lend our soup its special distinction. This beautiful, deep caramel brown soup is appealing next to a colorful salad and makes a very satisfying meal. Preheat the oven to 375F. In two shallow, nonreactive baking pans large enough to accommodate all of the onions in a single layer, combine the onions, garlic, salt, oil, bay leaves, and thyme. Roast for 45 to 50 minutes, stirring every 15 minutes, until the onions have softened and lightly browned. Remove from the oven, add the wine to the baking pans, and stir well with a wooden spoon to deglaze. Transfer the roasted mixture to a soup pot. Add the stock and soy sauce, cover, and bring to a boil; then lower the heat and gently simmer for 30 minutes. Find and discard the bay leaves and add salt and pepper to taste. Serve with croutons and grated cheese. Per 13.5-Ounce Serving: 181 Calories, 3.2 G Protein, 7.5 G Fat, 22.2 G Carbohydrates, 1.3 G Saturated Fatty Acids, 0 MG Cholesterol, 912 MG Sodium. 3.3 G Total Dietary Fiber - - - - - - - - - - - - - - - - - - o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by PattyPeterson2208 (My Page) on Wed, May 30, 12 at 13:45 YA it works this smart phone is not getting the best of me. The crouton recipe is to die for so much better than any ones you can buy. Just be careful not to burn the garlic as it becomes bitter. Tried to copy crouton recipe. OK my iPhone is smarter than I am. Patty o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Jun 1, 12 at 8:56 Well, I'm not a fan of onions on their own or as the star of a dish, all that much. BF has an onion and cheddar omelette every Sunday! I just do scrambled eggs, lol! The best tip I can share is to make caramelized onions in the crockpot. I made up a big batch of those and froze them in individual serving sized containers, they were great! Particularly in soups, pastas and casseroles. A time saver too. Just take a small/average bag of onions, cut them up into slices, and mix them with either EVOO or a mix of EVOO and butter. You just want a light coating, I've seen recipes that vary from 1/2 cup to a couple TBLSP, so use your own judgement. Then cook on low. Directions say 8-10 hours but my crockpot like most modern ones cooks hot so your onions may be done in as little as six hours. The house smells great while you are making these! o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sat, Jun 2, 12 at 11:31 Lpink, I've seen a recipe the other day that called for that same thing. I think that would be a great base for onion soup, but what other uses that these be used in? Sure sounds good! o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by Lindac (My Page) on Sat, Jun 2, 12 at 14:41 What uses for caramelized onions? On top of a burger On top of a brat On top of a scrambled egg Under ( fooled you didn't I!) a grilled chicken breast Tossed with pasta with a generous grating of Parm reggiano cheese. As the start of a stew Tossed in with a braising pot roast On top of a hot roast beef sandwich On top of pulled pork! And the list could go on.... o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by triciae (My Page) on Sat, Jun 2, 12 at 14:56 Frequently, in the summer, I mix some caramalized onions with torn fresh basil, diced garden tomato, roasted garlic, S/P, and add a few shavings of fresh parm as a topping for bruschetta to munch while DH grills dinner after being in the gardens all day. For the two of us, I keep 1/2 cup serving sizes in baggies in the freeze year around. LOVE caramalized onions. /tricia o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Sat, Jun 2, 12 at 15:23 I put them in a lot of soups, (like a soup I make with acini de pepe, peas, bacon and a few other things), casseroles like baked spaghetti, enchiladas (those are the two I make the most), chili, roasted eggplant dip, I'll bet you could even use them to make sour cream onion dip. I don't make that though, it's too sinful. Oh, as for a couple more onion things, I'd like to put in a good word for chives!! Chives are about the only onion things I knew as a child, since my dad is very intolerant of onions in most dishes, but he seemed to be OK with chives. Here's my mom's famous cucumber salad (famous because she's the only one I know who makes it this way and it always got raves when she'd bring it to a picnic.) Cucumbers in Sour Cream salad (from Phyllis Pinkmountain!) 1 cup sour cream (Lpink uses "lite" sour cream) 2 TBLSP lemon juice 3 TBLSP minced chives or green onions 3 thinly sliced and pared cucumbers (Lpink leaves a few strips of green skin on for color) 1 1/2 tsp. of salt (Lpink may use a bit less) 1/8 tsp. pepper Mix all together and marinate for at least an hour. Adjust seasonings afterwards. Note, this doesn't taste like much of anything when you first mix it up, it needs to marinate for the flavors to come out, particularly the chives. Garnish with some chive blossom bits before serving if you want to get fancy. If I think of it and have time, I like to salt the cukes and let them sit for a good while to sweat them and then rinse them and pat them dry before adding them to the salad. This makes the salad dressing stay thicker longer. Otherwise the cukes give up their juices and the dressing gets a bit runny. Still good but then when you serve it it leaks all over everything else on your plate with its cucumber sour cream yumminess. Also, if your cukes have a lot of big seeds, scrape those out with a spoon before you slice them. My other favorite summer salad featuring scallions, is tabouleh. I don't use a recipe, but here's an approximation of how I make it. Mix a cup of bulghur wheat with a cup of boiling hot water and 1/2 tsp. salt. Let it sit until it is cool and until the water is all absorbed. If you are a no wheat person, try using one cup cooked red rice and one cup cooked red quinoa. To the cooked and cooled bulghur, add: 1 bunch fresh parsley, rinsed and stemmed and diced fine about 1/2 cup fresh mint, or use about 2 heaping tsp. dried. Can add more to taste later. 1 bunch of scallions, finely diced the juice of about 2 lemons 1/2 cup of EVOO or more (use Extra virgin!!) a liberal sprinkling of salt. At this point it is ready to serve. It goes fantastic with the cucumber salad, BTW!! You can add chopped red or green pepper and chopped celery if you want more crunch and color, which I almost always do. It's great with tomatoes but best to add right before serving since the tomatoes go kinda soggy when left in the salad overnight, for example. Adjust the lemon, onion, EVOO and mint flavors to suit your taste. I like my tabouleh on the "piquante" side! I have also added cooked garbanzo beans, some feta, and some cumin for something more substantial. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Sat, Jun 2, 12 at 16:47 I used to fequent a little breakfast place that served something called "Dream Eggs" which I often replicate at home. It's just scrambled eggs with bits of cream cheese (I use neufchatel) and chives thrown in. You can also use other types of herbs like a little lemon basil, dill, thyme or something like that, whatever you like. My favorite way to make these actually is to use Penzey's "Mural of Flavor." It's one of those unique spice blends Penzeys offers and it includes dried shallots and chives. Or you can use sauteed shallots and fresh chives in the dream eggs. When I make it, I scramble the eggs, keep them in a bowl separate from the diced bits of cream cheese and chives. You could also probably use goat cheese crumbles for this or a creamy feta. Put the eggs in the pan and when they are about halfway cooked, thow in the cheese and sprinkle with chives and maybe some dill weed. Cook through until the cheese gets melty. How much cheese you use depends on how "dreamy" you want your eggs to be! :) I made these once for my BF, he said they were OK but he is such a creature of habit, he needs his onion cheddar eggs or it just isn't Sunday as far as he's concerned. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by Bumblebeez (My Page) on Sat, Jun 2, 12 at 17:31 I've been making scallion pancakes since this video- I don't remember who posted it though- But thank you! Here is a link that might be useful: scallion pancakes youtube o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Jun 3, 12 at 20:10 Yesterday we decided to try grilled pizza for the first time. Our grill doesn't always work, and unfortunately, yesterday was one of the times it wasn't working well. I wanted to caramelize some onions, and then add some mushrooms to them. DH has a grill wok kind of thing that I was able to use to saute the onions over the grill. After a while, they were good and tender, so I added the sliced mushrooms. It took a long time, but both the onions and the mushrooms finally were tender and sweet and oh so good. Sadly, the grill never got hot enough for pizza, so I turned on the oven and cooked the pizza the normal way, with the grilled onions and mushrooms topping one of them. DH took pictures of the partially consumed pizza. The onions don't show up much, but they were there. He hasn't downloaded the pictures yet, but when he does I'll post them. Mushroom and onion pizza is one of my favorite pizzas. This with the grilled mushrooms and onions was divine. Sally o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sun, Jun 3, 12 at 21:18 With the caramelized onions do you use sweet onions? The only ones that I every buy are the yellow cooking ones, but I've seen recipes that specify sweet ones. Sally, your pizza sounds delicious. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Jun 4, 12 at 8:21 Thanks, Jasdip. I used yellow onions. They were what I had. I like the flavor of them. I like red onions, too. The best sweet onions in Texas are the 1015's, which are also yellow, but they are huge - softball size and bigger, so I don't buy them all that often. Sally o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Jun 5, 12 at 12:49 ***************** Bumblebeez ********************* I just pulled your name for the next Cookalong!!! Any great ideas???? The email is on the way.. Nancy o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Jun 5, 12 at 20:39 Thank you Bumblebeez! Fish is the next Cookalong. Nancy Here is a link that might be useful: Cookalong #49 ----- FISH!!! o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by Bumblebeez (My Page) on Tue, Jun 5, 12 at 21:01 Thank you, Nancy! I need some good fish recipes, we eat lots. o RE: Cookalong #48 ------- ONIONS clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Tue, Mar 26, 13 at 12:12 I thought I'd post on this thread because Walnutcreek's Moroccan Onions have become one of my favorite side dishes for baked ham.

Cookalong #49 ---- FISH!!!!!! Posted by wizardnm (My Page) on Tue, Jun 5, 12 at 20:37 Bumblebeez has picked FISH for this Cookalong. The fish can be either fresh water or ocean but let's keep it fish, not seafood. We can do seafood in the future. I hope there are some good fish recipes in your files! I know I need to eat more fish myself. Please, as always, T+T recipes. This Cookalong will run for the next two weeks. Nancy Here is a link that might be useful: Cookalong #48 ----- ONIONS Follow-Up Postings: o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Tue, Jun 5, 12 at 21:11 Oh, am I in the right place at the right time! I LOVE fish! Here are a couple of my favorites. Image Hosting by PictureTrail.com Filets du Sole Au Crevettes (Fillets of Sole with Shrimp) 1 lb sole filets (I used haddock) 1T lemon juice 1/4 c fresh parsley, chopped 1 3oz can whole mushrooms, drained (I didn't use) 1T dijon mustard 1 tsp cornstarch 1 c cream 1 c cooked tiny shrimp, drained 2 T fine dry bread crumbs 1 tsp butter, melted Brush each filet with lemon juice, season with salt and pepper. Sprinkle one side with parsley, cut fish in half lengthwise. Roll each up loosely, parsley side in, secure with toothpicks. Stand rolls up in 9x9x2 baking dish. Cover and bake at 425F for 10 minutes. Drain off juices, remove picks. Press a mushroom in each roll. Blend mustard into cornstarch, stir in cream. Cook over medium low heat until bubbly, add the shrimp and heat through. Pour the sauce over the fish. Mix bread crumbs and butter and sprinkle over the fish rolls. Bake, uncovered 10-15 minutes. Serves 4 And this is my rendition of a recipe served to me in a restaurant on Grand Avenue in St Paul a couple of summers ago. They used Ivory Salmon which I cannot find, but any good quality salmon will be fine. Image Hosting by PictureTrail.com Salut Salmon Inspired by a dish served at Salut Caf� Americain in St. Paul MN Zucchini, sliced Yellow Squash, sliced Grape Tomatoes, halved Fresh Spinach, rough chopped Salmon Filet Dill Butter Sprinkle salmon with salt and pepper and sear in hot frying pan in a small amount of olive oil. Drizzle another saut� pan with about 1 tsp olive oil and 1 tsp dill butter, when hot, lightly saut� the vegetables. Remove to serving plate and top with salmon filet. Top hot salmon with a dollop of dill butter and serve. Dill Butter: Mix fresh or dried dill weed with soft butter and a pinch of salt. Serve at room temperature. Linda o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Tue, Jun 5, 12 at 21:41 This is a favourite. Parmesan-Crusted Halibut ======================== * Posted by: hoopysmom (My Page) on Wed, Mar 15, 06 at 23:42 This will be my first recipe post. Feels good to finally contribute something that is T&T. Hope your results are as good as mine! Parmesan-Crusted Halibut 1/2 cup flour 2 large eggs 2 tablespoons water 2 cups Panko bread crumbs 1 cup shredded Parmesan cheese Zest of 1 lemon, chopped 4 6-oz halibut fillets, skin removed 3 tablespoons olive oil Preheat oven to 400�F. Place flour in one bowl, beat eggs and water place in 2nd bowl, combine Panko, Parmesan and lemon zest in 3rd bowl. Lightly salt and pepper the halibut fillets. Dredge the fillets in flour, next dip in egg and then coat with Panko mixture. Heat olive oil in ovenproof pan (I used my LeCreuset). Saute the fillets in on medium-high until golden-brown crust forms. Turn fillets over and place pan in preheated oven. Roast until centers are pearly white and opaque. Recipe from Ray�s Boathouse: Seafood Secrets of the Pacific Northwest, Ken Gouldthorpe. I have a confession to make, I didn�t have a single egg in the house so I substituted real mayonnaise mixed with a bit of 1/2 & 1/2. It worked perfectly and imagine it changed the flavor just a little. My LeCreuset browned the crust to perfection and finishing the fish in the oven was the key. When I flipped, I could see there would be no way to get the top side done unless I covered the pan, which would have made the crust soggy. So thanks to Kframe and Ann, they saved my bacon, or fish, with their suggestion. Bottom line, heating my oven to 400 was worth it even tho it took less than 10 mins. o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Wed, Jun 6, 12 at 21:27 Salmon with Julienne Vegetables Salmon Filets or steaks Adapted from: Umberto Menghi 1978 1 large carrot 1 stalk of celery 1 lemon 2 cloves garlic 1 large shallot Parsley White wine Chicken broth (Optional instead of white wine Olive oil . Place salmon filets in a shallow oven proof dish. Julienne carrots, celery, lemon zest, chop parsley, mince garlic chop shallots Mix together and spread over top of the salmon. Pour a little white wine,or chicken broth over the salmon and a squeeze of lemon juice. Drizzle with olive oil. Sprinkle with salt and Pepper Butter a piece of foil and place loosely on top of fish. Do not seal. Bake in a 400� to 450� oven for approximately 10 to 20 minutes, depending on the thickness of salmon. To serve. Place a piece of salmon on plate keeping some of the julienne vegetables on top. o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Thu, Jun 7, 12 at 18:36 Several favorites here: CATFISH A LA MEUNIERE 4 (6 oz.) catfish fillets 1 tsp. salt 1/2 tsp. Emeril's Essence 1 cup all-purpose flour 2 Tblsp. olive oil 1 stick, cubed, softened unsalted butter 1 Tblsp. minced shallots 2/3 cup chopped pecans 2 Tblsp. white wine 1/4 cup lemon juice 2 Tblsp. chopped fresh parsley leaves Freshly ground black pepper Preheat the oven to 250 degrees F. Season the catfish fillets with the salt and Essence. Lightly dredge the seasoned catfish in the flour, shaking off any excess. Set a 10-inch saute pan over medium-high heat and add the olive oil to the pan. Once the oil is hot, place the fish fillets in the pan, 2 at a time and cook for 3 minutes per side. Place the cooked fillets on an ovenproof platter and place in the oven while you cook the remaining fillets. Once the fish is cooked, return the skillet to the stovetop and set on medium heat. Add the butter to the pan and once melted, add the shallots and pecans. As the shallots cook, the nuts start to brown, and the butter stops foaming-about 30 seconds, add the white wine, lemon juice and parsley to the pan. Continue to cook for 15 to 20 seconds. Season with salt and pepper and remove from the heat. Remove the fish from the oven and pour the sauce over top the fish. Serve immediately. Recipe courtesy Emeril Lagasse, 2006. GRAND LAGOON STUFFED FLOUNDER 5 medium-sized flounder 8 Tblsp. butter, melted 3 Tblsp. lemon juice Prepare flounder by cutting through the middle of the top side and removing bone. Place stuffing mixture in flounder. Combine butter and lemon juice and baste fish with this mixture. Bake for 25-30 minutes at 350 degrees F. Stuffing: 1 large onion, diced 2 green peppers, diced 1/2 rib celery, diced 4 eggs 2 Tblsp. salt 1 Tblsp. pepper 1/2 cup prepared mustard 1/2 cup Worcestershire sauce 2 cups salad dressing (Miracle Whip) 1 lb. Saltine crackers, crushed 1-1/2 lbs. Claw crabmeat Juice of 2 lemons Combine stuffing ingredients and mix well. This mixture may also be used to stuff shrimp. Recipe by Jimmy & Johnny Patronis - owners of Captain Anderson's Restaurant, Panama City Beach, FL. PAN-FRIED ALMOND AND PARMESAN-CRUSTED FLOUNDER 2 large eggs 1-1/2 cups all-purpose flour Salt and pepper to taste 1-1/2 lbs. fresh flounder filets, split lengthwise 3 Tblsp. olive oil 3 Tblsp. butter Lemon wedges Almond & Parmesan Breadcrumbs: 1/2 cup coarsely chopped sliced almonds 1/2 cup grated Parmigiano-Reggiano cheese 1/2 cup fresh white breadcrumbs 2 Tblsp. minced Italian parsley 1/2 tsp. salt 1/2 tsp. pepper Prepare Almond & Parmesan breadcrumbs; combine all ingredients in a large shallow bowl. Crack eggs into another large shallow bowl and beat well with 2 tsp. water. Place flour in another large shallow bowl. Preheat a 12-inch skillet over medium heat. Lightly salt and pepper the flounder filets. Dredge in flour; dip in egg wash and coat with almond & Parmesan breadcrumbs. Add olive oil and butter to the skillet. Add filets and cook for 1-1/2 to 2 minutes on each side, or until crisp and golden brown. Garnish with lemon wedges. Makes 4 servings. o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Fri, Jun 8, 12 at 9:22 I'm confused. Don't fish live in the ocean as well as in fresh water lakes? What's the difference between seafood and fish? I'd think seafood would be a broad category that includes fish and shellfish. I'm so ignorant on all things fish and seafood. Sally o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by triciae (My Page) on Fri, Jun 8, 12 at 9:41 Sally, I agree with you. Im my world, "fish" means a critter that lives in salt or fresh water & has fins. There are lots of "seafood" recipes above. Here, we use the term "shellfish" for crabs, clams, mussels, oysters, lobster, etc. I think shellfish is what Nancy didn't want included in this thread? I'm sure she'll be along to clarify. /tricia o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by Bumblebeez (My Page) on Fri, Jun 8, 12 at 9:49 Some people do not eat shellfish ( lots of different reasons) but will eat fish. Not me though, I love it all. o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Fri, Jun 8, 12 at 10:24 Ruthanna, posted this recipe years ago. The Tomato Basil Butter is wondereful and can be used other ways. Great on Chicken. I also used it in a version of Chicken Kiev. PARMESAN FRIED FLOUNDER WITH TOMATO-BASIL BUTTER ================================================= Posted by Ruthanna My two favorite Italian entrees are with fish and I was trying to decide which to post but since they don�t taste similar, I�ll add the second one. PARMESAN FRIED FLOUNDER WITH TOMATO-BASIL BUTTER (serves 4) TOMATO BASIL BUTTER 1 Tbs. olive oil 1-1/2 cups peeled, seeded and chopped tomatoes (about 1 lb.) 2 tsp. minced garlic 1 2 cup sweet butter softened 2 tsp. grated lemon rind 1 2 tsp. salt 1 8 tsp. pepper 1 4 cup minced fresh basil Heat the olive oil in a small skillet. Add the tomatoes and garlic and saute, stirring occasionally, for about 10 minutes or until the tomatoes form a puree that will mound. Let cool. Put the butter in a mixing bowl and beat in the tomatoes and remaining ingredients. Can be made up to 2 days ahead and refrigerated but best served at room temperature so that it will melt quickly over the fish. FISH 1 2 cup flour 3 4 tsp. salt 1 2 tsp. pepper 3 4 cup dry bread crumbs 3 4 cup grated Parmesan cheese 2 eggs, beaten 1 4 cup butter 1 4 cup olive oil 1 pound flounder fillets . Combine flour, salt & pepper in shallow bowl or pie tin. Mix the crumbs and cheese in another bowl or pie tin. Have the eggs ready in a third shallow dish. Since the fish needs to cook in a single layer, use one very large skillet or 2 slightly smaller ones. Heat the butter and olive oil in the skillet. Dip the fish in the seasoned flour and shake off the excess. Then dip in the egg and let the excess drip off. Finally coat completely with the Parmesan crumbs. Saute the fillets over medium heat for 2 minutes on each side, pat off any excess oil with paper towels and serve at once topped with Tomato-Basil butter. Notes: Fish fillets can be breaded and refrigerated for a couple of hours before cooking but bring to room temperature first. If you have any leftover Tomato-Basil Butter, it�s good on cooked green beans or grilled shrimp. Source: Adapted from a recipe in Frog Cookbook o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by bob_cville (My Page) on Fri, Jun 8, 12 at 15:08 I tried making Mahi-Mahi several times and was never happy with the results until I tried the following dead-simple recipe. I have made this often when we have had guests, and it has been very well received every time. Broiled Mahi Mahi with Remoulade Glaze Ingredients: 1 lb Mahi Mahi filet (Plan for about 1/3 lb per person.) 2 Tbsp Remoulade sauce (see below) Preheat oven to 425 deg F on broil setting Cut fish into serving portions by slicing through fish, but not through skin. Place on baking pan and slather liberally with the remoulade sauce. Place under broiler, cook for about 10 minutes. (If the top starts getting too brown, move to a lower rack in the oven) ------------------------ My Remoulade sauce recipe is adapted from a Mark Bittman recipe, it can be made well in advance and be stored in the refrigerator: Remoulade Sauce * 1 cup mayonnaise * 1 tablespoon Dijon mustard * 2 Tbsp chopped capers * 2 Tbsp chopped fresh parsley (or 1 Tbsp dried parsley) * 1 tsp crushed garlic * 1 pinch of dried tarragon * 1 1/2 tsp Anchovy paste * 1/4 teaspoon cayenne pepper (or to taste) * 1/4 teaspoon paprika (for color) o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindainflorida (My Page) on Fri, Jun 8, 12 at 15:21 yummmy and i bought Dover Sole today can't find it easily, but it is fresh not frozen....and it is so delicious o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by moosemac (My Page) on Fri, Jun 8, 12 at 17:00 Marinated Tuna Appetizer 1 tsp. pickled ginger, minced 1/2 tsp. wasabi paste 1 Tbs. Lite soy sauce 1/4 tsp. toasted sesame oil 1/2 lb. fresh tuna steak, 3/4" thick 1 cup sushi rice, raw 2 cups water 4 large cucumbers Tuna: Mix first 4 ingredients in a metallic bowl. Add tuna and turn to coat tuna with marinade. Cover and refrigerate 4 hours, turning tuna occasionally. To cook tuna, preheat grill on high, oil the grill. Remove tuna from marinade place on grill, cook about 2 minutes. Turn tuna over and cook 1-2 minutes on this side. The goal is to have a rare piece of tuna with a good browning. Remove tuna from grill and chill. Cucumber: Peel cucumbers and hollow out the centers, removing the seeds so you have a cylinder. Rice: In a sauce pan, bring water to a boil; add rice, stir, cover and remove from heat. Don't open cover for 25 minutes. Cool rice. Assembly: Fill cucumber cylinders with sticky rice, packing rice tightly. Slice cucumber cylinders into 1/2" slices, arrange slices on serving platter. With a very sharp, thin knife slice the tuna into thin slice. Arrange tuna slices on top of cucumbers. Serve. Makes about 24 hors d'oeurves. o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Fri, Jun 8, 12 at 18:25 Tricia - I agree with your differentiation between fish and "seafood", on a colloquial level anyway, but I don't see any recipes here that aren't fish. Offhand I see two that include shellfish, but there's fish in there! I love the following recipe. I've made it a few times and posted it on WFD a while back. Red Snapper en Papillote Recipe courtesy Alton Brown Ingredients 1 cup couscous 1 (2-pound) whole red snapper, cleaned, head on 2 teaspoons salt, plus pinch for couscous 1/2 teaspoon freshly ground black pepper 1 small bunch fresh oregano 1 small bunch fresh parsley 1 whole lemon, thinly sliced 1 cup thinly sliced red onion 2 teaspoons minced garlic 1 cup halved grape tomatoes 1 cup drained and quartered artichoke hearts 1/2 cup white wine 1 tablespoon butter Directions Preheat oven to 425 degrees F. Rinse couscous in fine mesh strainer, under cold water, lay out on parchment lined baking sheet and sprinkle with pinch of salt. Set aside. Cut parchment paper into 15 by 48-inch sheet. Fold in 1/2 and lay on baking/cookie sheet. Unfold and lay snapper diagonally on sheet pan on top of 1 layer of parchment. Salt and pepper fish, inside and out. Place herbs inside cavity of fish along with 1/2 of lemon, and 1/2 of red onion. Arrange couscous next to fish on all sides. Put garlic, and remaining lemon and red onion on fish and lay tomatoes and artichoke hearts around outside of couscous, creating somewhat of a wall. Pour wine over fish and dot with butter. Fold over edges of parchment paper, stapling if necessary, to create and almost airtight seal. Bake in oven for 30 minutes. Carefully open and serve (be aware of bones in the fish). o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by Bumblebeez (My Page) on Fri, Jun 8, 12 at 20:46 I made Ruthanna's PARMESAN FRIED FLOUNDER WITH TOMATO-BASIL BUTTER tonight and it was wonderful! As I am incapable of not changing a recipe outside of fluffy cakes, I did make a few changes but nothing inherent to the core recipe. I used defrosted tilapia, and for the tomato butter, cut the butter ingredient in half while doubling the garlic. The other ingredients stayed the same but the fish was fried so didn't want to gild the lily. Already more calories than I normally make for dinner but it was so good! And I used panko for the dried bread crumbs. Thank you Anne and Ruthanna! o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sat, Jun 9, 12 at 9:38 Okay, so I guess she meant no shellfish recipes. My mother was allergic to shellfish, so she didn't eat it, except for the rare serving of shrimp. Crab made her very sick. I don't typically eat fish, but I am interested in recipes, since I occasionally prepare it for the family. Sally o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by paprikash (My Page) on Sat, Jun 9, 12 at 10:14 Here's a couple of great recipes for those cans of tuna fish that may be in your pantry. I think I may have posted them before but they are definitely worth consideration. Mediterranean Tuna Casserole Recipe By : Cooking Enthusiast Catalog Serving Size : 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces egg noodles -- cooked al dente 3 tablespoons butter 1/2 red pepper -- diced 1 clove garlic -- peeled and minced 4 ounces baby portobella mushrooms -- sliced 1 7 oz can artichoke hearts -- drained and chopped 2 tablespoons flour 1 cup milk 1 cup heavy cream 2 4 oz cans bonito del norte tuna -- drained 3/4 cup parmesan cheese -- shredded 3 scallions -- thinly sliced 1/2 cup crispy onions 1/4 cup Italian style panko breadcrumbs Melt butter in large saucepot over medium heat. Add red peppers and cook until soft, about 4 minutes. Add garlic and cook until fragrant. Add mushrooms and cook until soft, about 4-6 minutes. Stir in artichoke hearts and flour. Cook for 2 minutes. Stir in milk and heavy cream and cook until sauce thickens enough to coat the back of the spoon, about 12-15 minutes. Season with salt and pepper and remove from heat. In large bowl, combine the egg noodles, tuna, scallions, 1/2 cup parmesan cheese and sauce mixture. Grease a 10" round casserole, add noodle mixture and top with crispy onions, remaining 1/4 cup parmesan cheese and panko breadcrumbs. Bake in a 400* oven for 20 minutes or until bubbly and golden brown. MY NOTES : I probably used closer to 8 oz of baby portobellas and I used regular panko crumbs. I used the canned French's onion rings (Cooking Enthusiast sells their "crispy onions" but I've never bought them). The French's onion rings were starting to burn after 15 minutes so don't top with them until the last 8 to 10 minutes or leave them off. I do buy my tuna fish from Cooking Enthusiast -- it's packed in olive oil and wonderful but I am sure regular tuna fish packed in olive oil will work fine, too. ---------------------------- This is a Marcella Hazan recipe which is one of our favorites: Pasta with Tuna and Tomato Sauce 2 tablespoons extra-virgin olive oil 1 clove garlic -- finely chopped 14 1/2 ounces diced tomatoes 6 ounces Italian tuna fish in olive oil 2 tablespoons butter 2 tablespoons fresh parsley -- chopped salt and pepper 8 ounces penne pasta (boiled for about 10 minutes) Saute the garlic in the olive oil until it turns pale gold. Add the canned tomatoes with their juice, stir, and simmer steadily for around 20 minutes. Drain the tuna and flake it into the tomatoes, stirring to distribute it evenly. No need to cook it - just warm it through. Taste for seasoning and correct for salt if necessary. Add a little freshly ground black pepper, the butter and the parsley, and mix again. Toss with the pasta in the skillet. Makes 2 servings. (My only change is the diced tomatoes -- I buy them with garlic, basil and oregano already added. Also, DH is a big eater but this serves 3 not 2) o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Sun, Jun 10, 12 at 19:31 My son and I LOVE this salmon bisque -might be a good way to use tomatoes once they start coming out of our ears! Two version: the restaurant original, and my variation. Robin's Restaurant Salmon Bisque From Chef Chris Walker Makes 12 servings. Ingredients: 1/2 cup butter 2 cups sliced leeks 1/2 LB sliced mushrooms 1 Tblsp crushed garlic 46 ozs clam juice or fish stock 4 cups canned crushed tomatoes 1/2 c chopped fresh parsley 2 tsp dried dill weed 1 tsp salt 1/2 tsp pepper 4 cups salmon filet cut into half inch cubes 4 cups cream 1/4 cup flour Fresh dill sprigs for garnish Method: Melt butter in large pot. Add leeks, mushrooms, & garlic. Saute for approximately 5 minutes. Add clam juice, tomatoes, parsley, dill & salt & pepper. Heat broth to almost boiling & add salmon. Cook salmon for about 3-5 minutes. Stir in cream & whisk in flour. Reheat. To serve, garnish with fresh dill sprigs. Jessica's variation Salmon Bisque 1/2 cup butter 2 cups sliced leeks or onions (I use a bag of Trader Joe's frozen leeks if fresh aren't available) 1/2 LB sliced mushrooms 1 Tblsp crushed garlic 1 mason jar (3 cups) of frozen home made fish stock 1 box Trader Joe's Creamy Tomato soup - omit cream from original recipe 1/2 c chopped fresh parsley 2 tsp dried dill weed 1 tsp salt 1/2 tsp fresh ground pepper Amount to taste salmon filet cut into half inch cubes, or a package of lox, or cooked leftover salmon Method: Melt butter in large pot. Add leeks, mushrooms, & garlic. Saute for approximately 5 minutes. Add fish stock, tomato soup, parsley, dill & salt & pepper. Heat broth to almost boiling & turn down flame to a simmer. Reduce liquid to taste, then add salmon. Cook salmon for about 3-5 minutes. Serve. Here is a link that might be useful: Robin's Restaurant in Cambria, CA - Salmon Bisque o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by klseiverd (My Page) on Sun, Jun 10, 12 at 20:24 Somebody mentioned Emeril's Essence (BAM, to me)... I have recipe for it... NO need to buy when you probably have all of the ingredients in your pantry already! o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by clairebuoyant (My Page) on Mon, Jun 11, 12 at 19:08 HI, I haven't been around for a long time , but here is one of my favorites, very flavorful, very simple. Grilled Tuna Steaks (source: Martha Stewart.com) Look for moist, translucent tuna that's shiny pink or red; avoid fish with any hint of browning. Martha Stewart Living, July 2004 Yield Serves 4 Ingredients 4 one-inch-thick tuna steaks, (about 4 ounces each) Coarse salt and freshly ground pepper 2 tablespoons extra-virgin olive oil, plus more for grill Zest and juice of 1 lemon 6 anchovy fillets, cut into thirds 1 medium clove garlic, finely chopped 1 tablespoon coarsely chopped fresh oregano 1 tablespoon coarsely chopped fresh basil Directions Preheat a ridged stovetop grill pan or outdoor grill. Season tuna with salt and pepper. Brush grill pan or grill with oil. Grill tuna until well browned but still rare, about 2 minutes per side; the flesh will be firm and tight. For medium rare, cook 1 minute more, until the flesh begins to pull apart. For medium, cook 2 minutes more, until the flesh flakes apart. Meanwhile, in a small saucepan, combine lemon zest and juice, anchovies, oil, and garlic. Bring to boil over medium heat, remove from heat, and stir in oregano and basil. Serve immediately with sauce spooned over tuna. o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by iris_gal (My Page) on Wed, Jun 13, 12 at 20:55 Trout Amandine (Brennan's) 4 - 6 trout 4 oz. butter 1/3 c. slivered almonds juice of 2 lemons 2 T. Worcestershire 1 T. minced parsley Saute trout in butter; remove. Add almonds until golden. Add remaining ingredients & heat. Serve over trout. o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by Lindac (My Page) on Thu, Jun 14, 12 at 10:05 When people use the term "seafood"....I think they mean to include shell fish and ocean fish....as well as surimi crab and "shrimp shapes" etc. fish to me can include trout as well as mahi mahi and flounder etc. For that exquisitely fresh fish that was swimming only hours ago, I still think the best way to cook it is to dredge in flour or perhaps panko and pan fry in butter. Serve with lemon and perhaps chopped parsley. I guess I am a purist....I prefer my steak grilled with a bit of kosher salt and many other things cooked simply....I mean really....what's better than a filet of bass pan fried, a baked potato with butter and salt and pepper and an ear or2 of corn....also with just butter and salt! Un yum....or om-nom! LOL! But a side of salmon cooked on a cedar plank over a charcoal fire is pretty darn good too! o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by walnutcreek (My Page) on Fri, Jun 15, 12 at 10:17 I totally agree with you Lindac. o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, Jun 27, 12 at 11:08 We are overdue for a new Cookalong. Busy time of year.... I drew Jessyf from the hat and sent an email. She got back to me right away and picked mangos. Here is a link that might be useful: Cookalong #50------- MANGOS