Video and Recipe: Garlicky Fish Dish From Puerto Rico

From Denny: Here's a cuisine we don't hear much about and oh, this sounds so delicious for we seafood lovers! This is an economical dish where you can use fish like red snapper, tilapia or flounder for equally great results. The garlicky sauce would be yummy used on chicken or turkey or pork as well. Now that's versatile! I like sauces I can make up ahead of time and use for a variety of dishes. Bravo, Puerto Rico!

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Sauteed Red Snapper Fillets with Garlicky Paprika Sauce

From: Denisse Oller

INGREDIENTS

• 4 6-ounce red snapper fillets with skin
• 2 tablespoons canola oil
• Salt and pepper

Mojo picon (garlic/paprika sauce)

• 2-3 cloves garlic, peeled
• 2 teaspoons sweet paprika
• 1 teaspoons ground cumin
• 1/2 teaspoon coarse salt
• 5 tablespoons extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1/4 teaspoon red pepper flakes (optional)

DIRECTIONS

Fish preparation:
Pat snapper dry and season with salt and pepper. In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook fish, skin sides down, about 3 minutes, or until skin is golden brown. Turn fish over and cook 2 minutes more, or until just cooked through.

Note: The mild, slightly sweet flavor and flaky texture of red snapper takes well to light seasoning and a quick saute. The skin is edible and crisps nicely in a skillet.

For mojo picon (garlic/paprika sauce):
Slice the garlic cloves. Process the garlic, paprika, cumin and salt in a food processor or blender to create a paste. While blending, drizzle in olive oil gradually, drop by drop initially, until the ingredients emulsify. Add vinegar and blend until the sauce is thick and creamy.



Taro root (malanga) puree

From: Denisse Oller

INGREDIENTS

• 5 malanga or taro root, peeled and sliced
• 3 tablespoons butter
• 1/2 cup milk
• Salt and pepper to taste

DIRECTIONS

Preparation: Boil malanga or taro root in a large pot of salted boiling water until tender.

Drain malanga and reserve cooking water. Mash and mix with butter and milk. Season with salt and pepper to taste. Add cooking water or more milk to thin mixture if it is too thick.

Recipe: Simple Eggplant Parmigiana

Image via Wikipedia

From Denny: How about a simple recipe of Eggplant Parmigiana? Light foods like this are great in this summer heat, easy and faster to digest than heavy meats.

Did you know that tomatoes are cooling for your liver? Why is that important? Cool your liver; cool your body! A win-win in this summer heat!

Same goes for foods like cucumbers and vinegars. A little (like about 1/2 teaspoon per large glass of water) white or red wine vinegar in your glass of water helps your liver handle the hot weather.

Eggplant Parmigiana

From: “Savannah Collection” by Martha Giddens Nesbit

Serves: 8

Ingredients:

2 small eggplants, peeled and sliced into 1/2-inch circles

Salt

2 cups cottage cheese

2 eggs, lightly beaten

1/4 cup grated Parmesan cheese

1/2 cup chopped fresh parsley

1 clove garlic, squeezed through a press (if using commercial spaghetti sauce)

1/2 cup olive oil, approximately

2 cups tomato sauce (recipe follows) OR commercial meatless spaghetti sauce

10 ozs. grated mozzarella cheese

Directions:

1. Salt sliced eggplant and allow it to drain for about 30 minutes. Rinse and pat dry with paper towels.

2. In small bowl combine cottage cheese, eggs, Parmesan cheese and parsley. I used commercial spaghetti sauce so I squeezed 1 clove of garlic through a garlic press into the cheese mixture for added flavor. Set aside.

3. In large, nonstick skillet, heat oil and fry eggplant until lightly browned on both sides. At first the eggplant will soak up the oil, but as it cooks, the oil will release. When browned, drain on paper towels.

4. Use a 9x13-inch shallow baking dish for making a one- layer casserole or an 8x8-inch dish for two layers. Begin by spreading the spaghetti sauce on the bottom of the dish, all of it for single layer casserole or half the remaining ingredients if you’re making two layers.

Layer cooked eggplant slices over sauce then spoon cottage cheese mixture over eggplant, spreading it out as evenly as you can. Top with grated mozzarella cheese. Repeat layers, beginning with tomato sauce if making a double layer and ending with mozzarella.

5. Bake in 400-degree oven for 30 minutes or until browned and bubbly. Let stand 5 minutes before serving.

Tomato Sauce

From: Recipe is from “Savannah Collection”

Makes: about 4 cups of sauce

Ingredients:

1/2 cup olive oil

1 onion, chopped

2 garlic cloves, pressed or minced (I love a lot more!)

2 (16-oz.) cans Italian plum tomatoes

1 tsp. dried basil

1 tsp. dried thyme

1 tsp. salt

1/2 cup cleaned and chopped parsley

Directions:

1. Sauté onion and garlic in olive oil. Add other ingredients.

2. Cover and cook, stirring often, for about 30 minutes. Use in eggplant dish, or freeze for later.

Recipe: Fast and Easy Sloppy Joe Biscuit Pot Pies

Key West, Florida bar called Sloppy Joe's Image by bfraz via Flickr

From Denny: School season is fast approaching and busy moms need some easy recipes with little hassle to keep from being overwhelmed and over tired. Pillsbury always comes up with easy ideas at their site.

Normally, I'm not the biggest fan of frozen mixed vegetables. The only veggies that seem to do well in the freezer in my mind are things like peas or beans like lima beans and other normally dried beans. Okra doesn't do too badly either. Potatoes? Forget it! :) Seriously though, frozen veggies should work just fine here as the chili sauce will overpower any possible "freezer taste." The mustard and brown sugar will also help the flavor tremendously.

As to frozen biscuits that's your choice. I like to control what kind of fat, preferably that without cholesterol, that goes into my food so I make my own, cut them out and then freeze individually on a tray. When rock solid frozen I then place them in freezer baggies and they can last a good year if that were actually possible in our house! :)

This recipe is simple, fast and tailored to individual portions so if you want to spice up (for adults) or down (for young children or picky eaters) it can be done quickly. To make it more Cajun I'd add extra garlic powder and Cajun seasoning like Tony Chachere's (low sodium version).

Meat already has a lot of salt in it naturally, especially chicken as the sellers plump up that chicken you buy in the supermarket with injections of salt water. Sweet, huh? The up side is that salt does kill bacteria so in that sense it can be a good thing. Just watch how much salt you add to any recipe with chicken in it.

Fast and Easy Sloppy Joe Biscuit Pot Pies

From: Pillsbury.com

Serves: 2

Ingredients:

1/2 pound lean (at least 80%) ground beef
(Denny: you could substitute ground turkey or chicken)

1/4 cup chopped onion (from a medium onion)

3/4 cup frozen mixed vegetables (add some fresh chopped celery too)

1 teaspoon packed brown sugar

1/2 teapoon dry ground mustard

3/4 cup chili sauce

2 Tablespoons Worcestershire sauce

2 Pillsbury Grands Frozen Buttermilk Biscuits (from 25-oz. bag)

2 teaspoons milk

1/2 teaspoon sesame seeds, if desired


1. Preheat oven to 400 degrees.

2. Spray an 8-inch skillet with cooking spray. Add ground beef and onion and cook over medium-high heat, stirring frequently, until
beef is thoroughly cooked. Drain.

3. Stir in frozen mixed vegetables, brown sugar, mustard, chili sauce and Worcestershire sauce. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender.

4. Spoon beef mixture into 2 (1-1/2-cup) ungreased ovenproof bowls or ramekins. Top each with frozen biscuit. Brush each biscuit with milk, sprinkle with sesame seeds, if desired.

5. Bake 20 to 25 minutes or until biscuits are deep golden brown.


Photo: Key West, Florida bar called Sloppy Joe's Image by bfraz via Flickr