recipe

Pan-Seared Trout with Capers and Butter

October 19, 2008 by joewatts

Cooked some wonderful trout last night. Pretty simple, really. (recipe below) Served with fresh spinach sauted in a little olive oil with chopped garlic and new potatoes roasted with garlic, fresh rosemary and a splash of olive oil.

Seared Rainbow Trout

2 10-ounce trout filets
salt and pepper
1/4 cup all-purpose flour
canola oil (or olive oil, but I was out of everything but extra-virgin–not good for frying)
1 tablespoon butter, melted
2 tablespoons capers, drained
juice of 1 lemon
1 shallot, chopped (optional)
chopped fresh herbs (I used about a tablespoon each fresh flat-leaf parsley and fresh chives)

Place trout, skin side down, in a shallow dish. Season trout with salt and pepper. Sprinkle lightly with flour (you’ll shake much of the flour off before cooking).

Heat a cast-iron skillet over medium heat. Add approximately 1 tablespoon oil to skillet and place fish into skillet, skin side up.

Meanwhile, combine remaining ingredients (butter through fresh herbs) in a small bowl.

Cook trout for approximately 4 minutes on medium to medium high. Turn, placing skin side down. Top of trout should be a golden brown. Add butter sauce to skillet, pouring some over trout and some around. Turn heat down to medium-low and cook for approximately 5 minutes. Serve immediately.

Simple Penne Pasta and Veggies

July 29, 2008 by joewatts

A simple Sunday night recipe of penne pasta tossed with some fresh vegetables from the farmers’ market.

Penne Pasta and Garden Fresh Vegetables
1 each small peeled eggplant, yellow squash, green bell pepper, chopped
3 cloves garlic, minced
1 shallot, chopped
2 tablespoons olive oil
1 large tomato, seeded and chopped
2 cups cooked penne pasta
1/3 cup or so freshly grated Parmesan cheese
drizzle good quality extra virgin olive oil

Saute first 3 ingredients (veggies through shallot) in olive oil until tender. Add tomato and cook, over medium low heat, for 5 minutes. Add pasta, sprinkle with half of cheese and stir. Place in bowls and sprinkle with remaining cheese and drizzle with olive oil. Nothing could be simpler.

Shrimp Gumbo

December 23, 2007 by joewatts

Ann and I are getting ready to head south. Last night I made a little gumbo to take with us (and for us to eat last night). It is a recipe I developed back in 1998 or so for Weight Watchers Magazine that has never been used. I’ve changed it around a bit since those days, adding a little more oil and flour to my roux, adding more vegetables and seasoning. The original called for using bacon grease as part of the oil for making the roux. Overall, I think it is a really tasty gumbo recipe. I serve it with file powder, tobasco sauce and saltine crackers.

Shrimp Gumbo

3/4 cup vegetable oil
2/3 cup all purpose flour
2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
8 garlic cloves, minced
2 cups hot water, divided
1 1/2 cup cut okra
2 (14.5 ounce) cans diced tomatoes, undrained
1 – 3 tablespoons Cajun seasoning
2 (8-ounce) bottles clam juice
3 bay leaves
1 1/4 pounds medium peeled and deveined shrimp
1( 8-ounce) container standard oysters, undrained
2 to 3 teaspoons hot sauce
5 cups hot cooked long grain rice

Add oil and flour to large Dutch oven; cook, stirring constantly with a wire whisk, 10-20 minutes or until very brown. (the color of rich milk chocolate is the color I look for)

Slowly add onion and next 3 ingredients; reduce heat to medium low and cook, stirring constantly, 4 minutes. Very slowly add 2 cups hot water, stirring well. Add okra, and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 45 minutes, stirring occasionally.

Add shrimp and oysters; cook 10 minutes or until seafood is done. Stir in hot sauce. Discard bay leaves. Spoon 1/2-cup rice into each serving bowl; add 1 cup gumbo. Yield: 10 servings (serving size: 1 cup gumbo, 1/2 cup rice).