Fwd: Enjoy this recipe from BigOven...

Recipe for salmon from Carol Downing.

Stuart 

Begin forwarded message:

From: Carol Downing <caroldowning68@earthlink.net>
Date: June 26, 2011 5:22:07 PM EDT
To: Stuart levy <bigstu52@gmail.com>
Subject: Re: Enjoy this recipe from BigOven...

Thanks for the recipe, it looks delicious.  My recipe only called for 1/2 cup of wine........yours was far more generous!  We still enjoyed it and with a big crusty loaf of sourdough.  You know how you feel about brussel sprouts?  That's the way I feel about fennel and I've tried very hard to like it.  I always substitute green pepper.

Here is my other favorite salmon recipe which we are having tonight.  I always use a Webber with regular charcoal (not, God forbid, match light).  I love the charcoal flavor.



Grilled Citrus Salmon, from "The Junior League Celebration Cookbook" A treasury of the 400 most requested recipes from Junior League Cookbooks.

1 1/2 TB fresh lemon juice
2 TB olive oil
1 TB butter
1 TB Dijon mustard
4 cloves garlic
2 dashes cayenne pepper
2 dashes salt
1 tsp dried basil (I'm a firm believer in fresh herbs, having tried this with both - no difference)
1 tsp dried dill
3 tsp capers (I always use more)
3 lbs salmon

In a small saute pan over medium heat, combine the lemon juice, olive oil, butter, mustard, garlic, red pepper, salt, basil, dill and capers.  While stirring, bring to a boil.  Reduce heat and simmer 5 minutes.

Place salmon fillets skin side down on a piece of heavy-duty foil with edges folded up, to make a pan.  Pour sauce evenly over fish.

Prepare a medium hot charcoal fire.  Gently place the "foil pan" on the grill and close the lid.  Barbecue over medium hot coals for 10-12 minutes, depending on thickness of fillets.  The fish will be flaky and light pink in color when cooked.

From "Portlands Palate", Portland, Oregon

Enjoy!  Best to you, Sandy and Bailey..........Carol


On Jun 25, 2011, at 3:51 PM, Stuart levy wrote:

Was going to make this tonight but Publix did not have the fennel bulb.

Jeff and Roberta took us to this hole in the wall Italian restaurant  in North Fort Myers.  We had this heavyset 60ish blond waitress who came from the Bronx.  When we asked her for pinot noir she looked at me like I was from another planet and stated, "This not that kind of fancy restaurant but we have some Cabernet."  A few minutes later when the salads came out Sandy gave her the same look and tone and asked, "Is this the kind of restaurant that has napkins?"  We always crack up with Jeff and Roberta.

Stu

Recipe: Cioppino (seafood Stew)

http://www.bigoven.com/recipe/170248/cioppino-seafood-stew

Ciopinno is a fish/seafood stew deriving from Italy and is usually prepared from the catch of the day, which explains the many regional versions. While touring Italy my then nine year old son couldn't get enough of this dish. Although he ordered it at least once a day, every restaurant served it a little differently in terms of sauce and seafood/fish. This only made it more appealing to him! It's never the same twice so go ahead and make the base and add any fish/seafood you like according to your local market. Serve with thick crusty bread for dipping and tiramisu for dessert!

Ingredients:

3 tablespoons olive oil

1 large fennel bulb thinly sliced & diced

1 Onion chopped

3 large shallots chopped

2 teaspoons salt

4 large garlic cloves finely chopped

3/4 teaspoon dried crushed red pepper flakes (optional)

1/4 cup Tomato paste

2 15-oz cans diced tomatoes in juice (with italian seasonings)

1 1/2 cups Dry white wine

5 cups fish stock (vegetable or chicken can be substituted)

1 Bay leaf

1 pound clams scrubbed

1/2 pound mussels scrubbed, debearded

1 pound uncooked large shrimp peeled and deveined

1 1/2 assorted firm-fleshed fish fillets cut into 2-inch chunks

1 pound bay scallops

Preparation:

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp, scallops and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Remove bay leaf.

Season the soup, to taste, with more salt and red pepper flakes.

Ladle into bowls using a slotted spoon and then ladel just enough juice on top for dipping. Serve with thick home-made crusty bread for dipping.

Notes from Laura:

Don't be afraid to substitute. Try orange roughy, talapia, crab legs, etc....

170,000+ Recipes at BigOven.com

http://bigoven.com

Stuart