Blackened Snapper with Goat Cheese and Fresh Herb Grits

Posted on February 23, 2016 by admin
Blackened Snapper with Goat Cheese and Fresh Herb Grits
Serves 8
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Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Ingredients for Snapper
  1. 4 tablespoons paprika
  2. 4 teaspoons cayenne pepper
  3. 3 teaspoons ground white pepper
  4. 3 teaspoons freshly ground black pepper
  5. 2 tablespoons salt
  6. 4 teaspoons onion powder
  7. 4 teaspoons garlic powder
  8. 2 teaspoons dried thyme
  9. 2 teaspoons dried oregano
  10. 3 sticks unsalted butter, melted
  11. 8 6-ounce fillets Fresh-caught Gulf red snapper
Ingredients for Leeks
  1. 1 1/2 sticks butter, cut into pieces
  2. 1 cup thinly sliced wild mushrooms (porcini, shiitake, oyster, etc.)
  3. 5 leeks, chopped, white and pale green parts only (about 4 cups)
  4. salt and freshly ground black pepper to taste
  5. 1 tablespoons finely chopped chives
Ingredients for Grits
  1. 3 cups water
  2. 1 cup heavy cream salt
  3. 1 cup stone ground grits
  4. 1 tablespoons butter 4 ounces soft goat cheese (chevre)
  5. 2 tablespoons chopped flat-leaf parsley
  6. 2 leaves fresh basil, cut in a chiffonade
  7. 1/4 teaspoon coarsely ground black pepper
Preparation Directions for Snapper
  1. Mix paprika, cayenne, white and black peppers, salt, onion and garlic powders, thyme and oregano. Heat a 12"" Pro-Logic cast iron skillet over high heat for 10 minutes.
  2. Dip fish in melted butter and sprinkle each fillet generously on both sides with seasoning mixture.
  3. Place fish fillets in hot skillet. Pour 1 tablespoon butter over each fillet. Cook until the coating on the underside of the fillets turns black, 3 to 5 minutes.
  4. Turn fish. Pour 1 more tablespoon butter over each fillet and cook until fish flakes easily with a fork, about 2 minutes.
Preparation Directions for Leeks
  1. Melt butter in skillet over medium heat. Do not brown.
  2. Add mushrooms. Season with salt and pepper. When mushrooms are tender add leeks and cook until translucent, about 8 minutes.
  3. Add chives.
Preparation Directions for Grits
  1. Bring water, cream, and salt to a boil over medium-high heat.
  2. Slowly add grits, stirring constantly until smooth. Reduce heat to medium-low, cover and cook until smooth, about 45 minutes, stirring occasionally.
  3. When grits are creamy add goat cheese, herbs and pepper.
Notes
  1. Copyright © 2016 Lodge Manufacturing Company,
  2. South Pittsburg, Tennessee. All Rights Reserved.
Presentation
  1. Spoon grits into centers of 8 plates or a large platter.
  2. Place fish atop grits.
  3. Top fish with leeks and mushrooms.
  4. Garnish with additional fresh herbs. Serve.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Ham Steak

Posted on February 23, 2016 by admin
Ham Steaks with Jalapeño & Cherry Cola Glaze
Serves 4
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Ingredients
  1. 1 cup cherry cola
  2. 1 cup firmly packed brown sugar
  3. 4 red jalapeños, seeded and chopped
  4. 1 green jalapeño, chopped with seeds
  5. 4 tablespoons cornstarch
  6. 4 tablespoons grenadine
  7. 4 (4-ounce) ham steaks
  8. 2 tablespoons olive oil
  9. Freshly ground black pepper
Instructions
  1. Set the EGG for direct cooking (no convEGGtor) with the Cast Iron Grid. Preheat the EGG to 400ºF/204ºC.
  2. Combine the cherry cola, brown sugar, and jalapeños in a small saucepan on the stovetop and simmer for 10 minutes. Using a fork, mix the cornstarch with the grenadine and add to the saucepan. Whisk together and cook for 1 minute, or until thickened. Carefully pour the hot glaze into the bowl of a food processor fitted with the steel blade and process for 30 seconds. Pour the glaze into a small bowl and set aside.
  3. Brush the ham steaks with the oil and season with pepper. Place the ham steaks on the Grid. Close the lid of the EGG and cook for 5 minutes, turn the steaks over, baste with the glaze, and continue cooking for 5 more minutes.
  4. Transfer the steaks to a platter and baste them with the glaze. Pour the rest of the glaze into a dish. Serve the ham steaks immediately with the glaze on the side.
Notes
  1. When combined with jalapeño peppers, the cherry cola in this sauce makes an incredible glaze!
  2. Courtesy of The Big Green Egg®
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Farro Salad with Tomatoes, Spinach and Feta

Posted on February 23, 2016 by admin
Farro Salad with Tomatoes, Spinach and Feta
Serves 4
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Ingredients
  1. 1 1/2 cups semi-pearled farro
  2. 1 container grape tomatoes, halved and roasted
  3. 1/2 red onion, chopped
  4. 2 cups baby spinach
  5. 6 tablespoons chopped basil
  6. 1/2 cup olive oil
  7. 1/4 cup white wine vinegar
  8. Salt and pepper to taste
  9. 6 ounces crumbled feta
Instructions
  1. In a large pot, cook farro just until tender, about 10 minutes. Drain.
  2. Transfer farro to a large bowl. While still warm, add tomatoes, onion and spinach, allowing spinach leaves to wilt.
  3. In a small bowl, whisk together oil and vinegar. Season with salt and pepper and add to farro salad, along with the feta. Toss to coat. Can be served warm or cold.
Notes
  1. Recipe Created For: Dutch Oven
  2. © 2015 LE CREUSET. All rights reserved.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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