Posts tagged braised
Mahi Mahi and Cooking with Wine
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I rarely cook with wine ever since the “drunken wine rice” debacle from Rachel Ray. YUCK! I’m still not over it and like a dog that has been kicked, I have a hard time trusting her after that. If you have a good recipe that may get her back in my good graces, please send because right now, she’s skint. lol
On to the Mahi Mahi (aka Dolphinfish……my dad says they call it Mahi when they want to mark it up. And no, it isn’t dolphin but an actual fish called Dolphinfish) It was delicious! The fish was great but the stars of the recipe were the Butter Beans! WOW! They captured the bacon tomato and wine flavors and lit up! That’s why I upped the recipe to 2 cans. I only made one and was regretful.
Ingredients:
2 Tbs. olive oil
6 thick bacon slices, cut into 1-inch pieces
1 head garlic, cloves separated and peeled
4 ½lb pieces of fresh Mahi Mahi
Coarse salt and freshly ground pepper, to taste
4 tomatoes, peeled, seeded and coarsely chopped*
1 cup dry white wine
1 Tbs. chopped fresh basil
2 cans butter beans (rinsed)
* I definitely plan to use the canned tomatoes next time for this dish. It seemed a little unnecessary as far as what was needed for this dish to get the fresh ones. (Plus you can buy the seasoned kind)
Directions:
In a Dutch oven, heat the olive oil over medium-high heat. Add the bacon and garlic and sauté until the bacon is fairly crisp and the garlic is beginning to brown, about 5 minutes. Push the bacon and garlic to the side and lay the Mahi in the dish. Sear until lightly browned on both sides, using tongs to turn the fish. Season lightly with salt and pepper. Add the tomatoes and pile most of them and the bacon mixture on top of the fish. Add the beans to the pot.
Add the wine and basil and stir to scrape up any browned bits from the bottom. Reduce the heat to low, cover and cook until the fish is done, about 20 minutes. Place beans and vegetables on warmed plate and top with Mahi. Serves 4.
Adapted from Williams-Sonoma Collection Series,Fish,by Shirley King (Simon & Schuster,
This recipe can also be done with Monkfish.A Monkfish recipe is what I set out to find from the beginning but it is a little obscure in this area.
ENJOY!
Braised Pork Chops with Apples & Onions
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The other night I intended to cook a very quick and easy meal of pork chops, yellow rice and frozen sweet peas. To be honest, I really wasn’t interested in the meal but Greg loves pork chops. Since we have to co-exist, I decided to jazz them up a little bit. I quickly scoured the web for an easy recipe. I already knew apples paired well with them so, I googled pork chops and apples. After comparing 5 or 6 recipes, I found one that used all the crap I already had, lol. I could not believe how easy and DELICIOUS it was. And the best part, it fits into my “A little Fiercer in the Middle” eating plan. Plus, Greg said to put it in rotation.
4 extra lean pork chops (seasoned with salt and pepper)
2 apples (cored, cut into eighths)
1 medium onion (sliced)
2 tbsp. of butter
4 tbsp. brown sugar
1 tbsp. Cinnamon (or more to taste)
1 tea. nutmeg
6 tbsp. extra virgin olive oil (EVOO)
Preheat oven to 375 degrees. Heat 4 tbsp of olive oil in an ovenproof skillet. Add seasoned pork chops and braise 2-3 mins on either side. Remove from pan and add the remaining 2 tbsp of oil and scrape the bits from the pan. Add onions and saute for 4 mins. Add apples, sugar and spices and continue cooking for an additional 6 mins. Remove from heat. Add butter and toss. Push the mixture aside and return chops to the pan. Top the chops with the apple mixture and place the skillet in the preheated oven for 20-25 minutes.
