The Epicurious Cookbook (40 page)
Read The Epicurious Cookbook Online
Authors: Tanya Steel
YIELD: MAKES 6 SERVINGS
⅓ cup green hot pepper sauce
¼ cup dry white wine
1 shallot, chopped
1 tablespoon fresh lemon juice
1 tablespoon rice vinegar
1 cup heavy whipping cream
5 cups water
3 cups whole milk
¼ cup (½ stick) unsalted butter
2 cups hominy grits
¼ cup olive oil
8 ounces andouille or other smoked sausage, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
½ cup minced onion
4 garlic cloves, chopped
30 uncooked large shrimp, peeled and deveined
4 plum tomatoes, chopped
1 teaspoon Cajun seasoning
1 teaspoon Old Bay seasoning
1.
Combine the hot sauce, wine, shallot, lemon juice, and vinegar in a heavy medium saucepan. Boil over medium heat until reduced to ½ cup, about 15 minutes. Stir in ½ cup of the cream.
Combine the hot sauce, wine, shallot, lemon juice, and vinegar in a heavy medium saucepan. Boil over medium heat until reduced to ½ cup, about 15 minutes. Stir in ½ cup of the cream.
2.
Bring the remaining ½ cup cream, the water, milk, and butter to a simmer in a heavy medium saucepan. Gradually whisk in the grits. Simmer until the grits are very soft and thickened, stirring frequently, about 1 hour.
Bring the remaining ½ cup cream, the water, milk, and butter to a simmer in a heavy medium saucepan. Gradually whisk in the grits. Simmer until the grits are very soft and thickened, stirring frequently, about 1 hour.
3.
Meanwhile, heat the olive oil in a heavy medium skillet over medium heat. Add the sausage, bell peppers, onion, and garlic; sauté until the vegetables are tender, about 8 minutes. Add the shrimp, tomatoes, and Cajun and Old Bay seasonings, and sauté until the shrimp are opaque in the center, about 6 minutes. Season to taste with salt and pepper.
Meanwhile, heat the olive oil in a heavy medium skillet over medium heat. Add the sausage, bell peppers, onion, and garlic; sauté until the vegetables are tender, about 8 minutes. Add the shrimp, tomatoes, and Cajun and Old Bay seasonings, and sauté until the shrimp are opaque in the center, about 6 minutes. Season to taste with salt and pepper.
4.
Bring the hot pepper–cream sauce to a simmer. Spoon the grits onto 6 plates, dividing equally. Spoon the shrimp mixture over the grits. Drizzle the hot pepper–cream sauce over and serve.
Bring the hot pepper–cream sauce to a simmer. Spoon the grits onto 6 plates, dividing equally. Spoon the shrimp mixture over the grits. Drizzle the hot pepper–cream sauce over and serve.
“Made two small adjustments: One, I couldn’t find andouille sausage, so I substituted chorizo, and it was delicious; two, I used fontina cheese with the grits.”
Lwalsh, South Carolina
Cedar-Planked Salmon with Maple Glaze and Mustard Mashed Potatoes
cedar-planked salmon
with maple glaze and mustard mashed potatoes
with maple glaze and mustard mashed potatoes
The smoky flavor of the fish combined with a sweet maple sauce and mustardy potatoes adds up to a rustic fall meal that will win raves. Inspired by the open-fire plank-cooking techniques of northwest Native American cultures, this nontraditional version uses the oven instead of the grill. Be sure to presoak the plank overnight to prevent flare-ups, and if you don’t have a plank, fear not: many Epi members report great success simply roasting the salmon in a pan with the glaze.
YIELD: MAKES 6 SERVINGS
1 cup pure maple syrup
2 tablespoons finely grated peeled fresh ginger
4 tablespoons fresh lemon juice
3 tablespoons soy sauce
1½ teaspoons minced garlic
1 (2½-pound) center-cut salmon fillet with skin
1 bunch green onions (green parts only)
Mustard Mashed Potatoes (recipe follows)
Special equipment: Untreated presoaked cedar plank about 17 by 10½ inches (optional)
1.
In a small heavy saucepan, simmer the maple syrup, ginger, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool.
In a small heavy saucepan, simmer the maple syrup, ginger, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool.
2.
Preheat the oven to 350° F. If using a cedar plank, lightly oil and heat the plank in the middle of the oven 15 minutes; or lightly oil a shallow baking pan large enough to hold the salmon.
Preheat the oven to 350° F. If using a cedar plank, lightly oil and heat the plank in the middle of the oven 15 minutes; or lightly oil a shallow baking pan large enough to hold the salmon.
3.
Arrange the onion greens in one layer on the plank or in the baking pan to form a bed for the fish.
Arrange the onion greens in one layer on the plank or in the baking pan to form a bed for the fish.
4.
In another small saucepan, heat half of glaze over low heat until heated through to use as a sauce. Stir in the remaining tablespoon lemon juice. Remove the pan from the heat and keep sauce warm, covered.
In another small saucepan, heat half of glaze over low heat until heated through to use as a sauce. Stir in the remaining tablespoon lemon juice. Remove the pan from the heat and keep sauce warm, covered.
5.
Put the salmon, skin side down, atop the onion green and brush with the remaining glaze. Season the salmon with salt and pepper and roast in the middle of the oven until just cooked through, about 20 minutes if using a baking pan or about 35 minutes if using a plank.
Put the salmon, skin side down, atop the onion green and brush with the remaining glaze. Season the salmon with salt and pepper and roast in the middle of the oven until just cooked through, about 20 minutes if using a baking pan or about 35 minutes if using a plank.
6.
Cut the salmon crosswise into 6 pieces. On each plate, arrange the salmon and onion greens on a bed of mashed potatoes. Drizzle the salmon with warm sauce.
Cut the salmon crosswise into 6 pieces. On each plate, arrange the salmon and onion greens on a bed of mashed potatoes. Drizzle the salmon with warm sauce.
“This salmon is great cooked and flaked on a salad lightly dressed with balsamic vinaigrette and garnished with a touch of freshly squeezed lemon.”
Librarian4kids, Inverness, Scotland
do ahead:
The
MAPLE GLAZE
may be made 2 days ahead and chilled, covered. Bring to room temperature before proceeding.
The
POTATOES
may be made 1 day ahead. Chill in a buttered ovenproof dish, covered. Bring to room temperature before reheating, covered.
mustard mashed potatoes
Yield: Makes 6 servings
3 pounds Yukon Gold potatoes
1½ cups milk
6 tablespoons unsalted butter
3 tablespoons whole-grain or coarse-grain mustard
1.
In a 5-quart kettle or pot, cover the potatoes with cold salted water by 2 inches and simmer until tender, 35 to 45 minutes. While potatoes are simmering, in a small saucepan, heat the milk with the butter over moderate heat until the butter is melted. Remove from the heat and keep the milk mixture warm, covered.
In a 5-quart kettle or pot, cover the potatoes with cold salted water by 2 inches and simmer until tender, 35 to 45 minutes. While potatoes are simmering, in a small saucepan, heat the milk with the butter over moderate heat until the butter is melted. Remove from the heat and keep the milk mixture warm, covered.
2.
In a colander, drain the potatoes and cool just until they can be handled. Peel the potatoes, transferring to a large bowl. Add the mustard, salt and pepper to taste, and three-fourths of the hot milk mixture. With a potato masher, mash until smooth, adding more milk mixture if necessary to make the potatoes creamy.
In a colander, drain the potatoes and cool just until they can be handled. Peel the potatoes, transferring to a large bowl. Add the mustard, salt and pepper to taste, and three-fourths of the hot milk mixture. With a potato masher, mash until smooth, adding more milk mixture if necessary to make the potatoes creamy.
tilapia
with artichoke, caper, and cherry tomato sauce and israeli couscous
with artichoke, caper, and cherry tomato sauce and israeli couscous
While some recipes require elaborate introductions justifying particular flavor combinations, the creation from Epicurious member
Sarah Perl
of Brooklyn, New York, needs little justification as it eventually won her a husband. Perl also praises the dish for its versatility: “It’s simple enough for a weeknight dinner and special enough for a dinner party.” So, choose a fresh fish fillet and serve up this dish in the name of romance.
Sarah Perl
of Brooklyn, New York, needs little justification as it eventually won her a husband. Perl also praises the dish for its versatility: “It’s simple enough for a weeknight dinner and special enough for a dinner party.” So, choose a fresh fish fillet and serve up this dish in the name of romance.
YIELD: MAKES 2 SERVINGS
1 cup dry Italian-flavored bread crumbs
¼ cup freshly grated Parmigiano-Reggiano cheese (about 1 ounce)
¾ teaspoon coarse sea salt
⅛ teaspoon freshly ground black pepper
2 (8-ounce) tilapia fillets
3 tablespoons olive oil
1 cup chicken stock or low-sodium chicken broth
1 cup Israeli couscous
1 bunch green onions (white and light green parts only), thinly sliced
1 small red onion, finely diced
4 garlic cloves, minced
1 (6-ounce) jar marinated artichokes, drained and liquid reserved
½ cup cherry tomatoes, quartered
2 tablespoons bottled capers, drained
½ cup vegetable stock
1½ teaspoons unsalted butter
3 tablespoons lemon juice
1.
On a large plate, stir together the bread crumbs, cheese, ½ teaspoon salt, and the black pepper. Rinse the tilapia fillets and pat dry, then coat on both sides with the bread-crumb mixture.
On a large plate, stir together the bread crumbs, cheese, ½ teaspoon salt, and the black pepper. Rinse the tilapia fillets and pat dry, then coat on both sides with the bread-crumb mixture.
2.
In a large nonstick skillet over moderately high heat, heat 2 tablespoons of the olive oil until hot but not smoking. Add the tilapia fillets and sauté, turning once, until golden and just cooked through, 4 to 5 minutes total. Transfer the tilapia to a plate and keep warm.
In a large nonstick skillet over moderately high heat, heat 2 tablespoons of the olive oil until hot but not smoking. Add the tilapia fillets and sauté, turning once, until golden and just cooked through, 4 to 5 minutes total. Transfer the tilapia to a plate and keep warm.
3.
In a medium saucepan over moderately high heat, bring the stock to a boil. Remove from the heat and stir in the couscous and the remaining ¼ teaspoon salt. Let stand, covered, for 10 minutes, then stir in the green onions. Cover and keep warm.
In a medium saucepan over moderately high heat, bring the stock to a boil. Remove from the heat and stir in the couscous and the remaining ¼ teaspoon salt. Let stand, covered, for 10 minutes, then stir in the green onions. Cover and keep warm.
4.
While the couscous is standing, prepare the sauce: In the skillet that was used to cook the fish, heat the remaining 1 tablespoon olive oil over moderately low heat. Add the red onion and sauté, stirring frequently, about 1 minute. Add the garlic and sauté, stirring frequently, until the onion is soft, about 2 more minutes. Add the artichokes and sauté, stirring occasionally, about 2 more minutes. Add the tomatoes and capers and sauté, stirring occasionally, until the tomatoes start to soften, about 3 more minutes. Stir in the reserved artichoke liquid, the vegetable stock, butter, and lemon juice and simmer, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
While the couscous is standing, prepare the sauce: In the skillet that was used to cook the fish, heat the remaining 1 tablespoon olive oil over moderately low heat. Add the red onion and sauté, stirring frequently, about 1 minute. Add the garlic and sauté, stirring frequently, until the onion is soft, about 2 more minutes. Add the artichokes and sauté, stirring occasionally, about 2 more minutes. Add the tomatoes and capers and sauté, stirring occasionally, until the tomatoes start to soften, about 3 more minutes. Stir in the reserved artichoke liquid, the vegetable stock, butter, and lemon juice and simmer, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
5.
Divide the couscous between 2 plates and top each with a tilapia fillet. Spoon the sauce over the fish and couscous and serve immediately.
Divide the couscous between 2 plates and top each with a tilapia fillet. Spoon the sauce over the fish and couscous and serve immediately.
“Soon after I had successfully created this recipe, I was out with friends and my new creation came into the conversation. A few minutes later, a friend introduced me to a man and the recipe continued to be discussed among us all. A year and a half later, I am happily with this handsome food-loving gentleman, and we often joke about how it was my new tilapia recipe that connected us.”
Sarah Perl
oven-roasted sea bass
with ginger and lime sauce
with ginger and lime sauce
Forget going out for dinner, this sea bass is dressed to impress in less than 20 minutes. The sauce begs to be scooped up, so be sure to serve this dish with fluffy basmati rice. Sauté snow peas or green beans in sesame oil and serve them alongside. And by all means, invite friends, as this dish can easily be doubled. (Most halibut, trout, salmon, cod, or tuna can take the place of the sea bass, so buy whatever is freshest and avoid the endangered Chilean sea bass.)
YIELD: MAKES 2 SERVINGS
2 tablespoons fresh lime juice
1½ tablespoons soy sauce
1 tablespoon chopped fresh cilantro
1 tablespoon chopped peeled fresh ginger
1 tablespoon minced shallot
5 teaspoons light or regular olive oil
2 (6-ounce) sea bass fillets, each about ¾ inch thick
1.
Preheat the oven to 500°F. Mix the lime juice, soy sauce, cilantro, ginger, and shallot with 3 teaspoons of oil in a small bowl. Season the sauce with salt and pepper.
Preheat the oven to 500°F. Mix the lime juice, soy sauce, cilantro, ginger, and shallot with 3 teaspoons of oil in a small bowl. Season the sauce with salt and pepper.
2.
Brush a 9-inch-diameter glass pie dish with the remaining 2 teaspoons oil. Arrange the fish in the prepared dish; turn to coat. Sprinkle with salt and pepper; spoon ½ tablespoon sauce over each fillet.
Brush a 9-inch-diameter glass pie dish with the remaining 2 teaspoons oil. Arrange the fish in the prepared dish; turn to coat. Sprinkle with salt and pepper; spoon ½ tablespoon sauce over each fillet.
3.
Roast the fish until just opaque in center, about 12 minutes. Top the fish with the remaining sauce and serve.
Roast the fish until just opaque in center, about 12 minutes. Top the fish with the remaining sauce and serve.
“We make this once a week. There is usually too much for one night, so we make fish tacos with the leftovers. My friend loves the sauce so much she makes quarts of it for big parties to put on salmon and other fish.”
Tribe, Laguna Beach, California
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