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Snapper and corn salad

Florida Snapper over corn salad with roasted grape tomatoes

This is one of those dinners where there really isn’t a recipe — just a bunch of instructions. Buy as little or as much snapper as you need. I would say 6-8 ounces per person.

Snapper and corn salad

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By Mrs. Kossenfloffer Serves: 3-4

This is a perfect summer dinner. You can cook the corn anyway you like. I love it grilled, but didn't feel like doing the whole charcoal grill thing for three ears of corn. So I just boiled them for about three minutes and then stuck them in an ice bath to stop the cooking.

Ingredients

  • Snapper fillets, skin on, 6-8 ounces per person
  • Kosher salt, to taste
  • Paprika, to taste
  • Freshly ground black pepper to taste
  • Lemons, for serving
  • FOR THE CORN SALAD
  • 3 ears of corn, cooked and then remove the kernels from the cob.
  • 1/3 cup red onion, finely chopped
  • 1/2 cup fresh parsley, roughly chopped
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper to taste

Instructions

1

To cook the fish, simply pat dry and season the flesh side with salt and a sprinkling of paprika. In a non-stick skillet, over medium-highish heat, heat a touch of olive oil and place the snapper in the pan skin side down. After about 3-4 minutes you will see the edges of the snapper are starting to look opaque. You want the skin to be crispy, so take a peek at the skin. If it looks good, flip it and cook for just another minute or two. Remove from pan.

2

To make the corn salad, cook the corn anyway you like — grill it or boil it. Remove the kernels from the cob and place into a mixing bowl. Add the onion, parsley, vinegar, oil and slat and pepper and toss to combine.

3

Place the corn on a plate and top with the fish. Serve with lemon wedges.

Notes

I made a quick tartar sauce too. Just mayo, chopped cornichons and capers, plus fresh lemon juice and salt and pepper.

ENTREES/ Vegetarian

Aloo Gobi Taco

Aloo Gobi Taco

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These Indian vegetarian tacos are packed with flavor. Aloo Gobi recipe inspired by Bon Apetit. I love the roasted approach!

Ingredients

  • For the Aloo Gobi
  • 1 large russet potato, cut into 2-inch sticks
  • 1/2 head cauliflower, cut into florets
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • 1 inch piece of ginger, thinly sliced
  • 2 garlic cloves, minced
  • kosher salt and pepper to taste
  • 5-6 tablespoons of olive oil divided
  • To compose the taco
  • Soft taco shells
  • Cucumber Raita (see notes)
  • Red onion relish (see notes)
  • Fresh limes
  • Fresh Cilantro

Instructions

1

Preheat the oven to 400.

2

To make to Aloo Gobi, toss the potatoes and cauliflower with olive oil, season with salt and pepper and roast in a 400 degree oven for about 45 minutes, flipping half way through.

3

In a saute pan, heat the cumin seeds in the olive oil for about 1 minute. Add in the turmeric and mix it into the oil. Then ad the onion and cook until translucent. Add the ginger and the garlic and the chili powder.

4

Add in the roasted potatoes and cauliflower and toss gently so you don’t break up the cauliflower. Remove from heat.

5

To compose the tacos, place the aloo gobi in a taco shell, top raita, onion relish, cilantro and fresh lime juice.

Notes

To make cucumber raita, I grated one Persian cucumber into 8 ounces of Greek yogurt, I added one minced garlic glove and a good sized squeeze of lemon and salt and pepper. To make red onion relish, chop one onion and mix it with fresh lemon juice, salt and cayenne pepper. I put in red food coloring which is something I’ve seen in Indian restaurants and I love the punch of magenta. I also gave the soft taco shells a char in my cast iron skillet where I cooked the aloo gobi, hence, their yellow hue.

ENTREES

Jamaican Jerk Marinade

Jamaican Jerk Marinade

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OK, this is spicy but of course you can take down the heat if you like. I mean this dish will make you sweat. I reserved some of the marinade to use as a sauce. After I blended it, I took out what I need to use as the marinade. Then I added cilantro an lime juice and a touch more oil to what was left in my food processor. I served the sauce on the side and that turned out to be a great idea. Why? Because everyone likes extra sauce on everything all of the time. This was inspired by a jerk recipe I found in Food and Wine magazine, a fine publication indeed!

Ingredients

  • For the Jerk Marinade
  • 1 onion
  • 2 scallions
  • 1 Scotch bonnet pepper (or less, this was hot, hot, hot)
  • 4 garlic cloves
  • 1 tablespoon 5-spice powder
  • 1 1/2 teaspoons ground all spice
  • 1 tablespoon freshly grated black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon freshly grated nutmeg
  • 1/2 teaspoon Kosher Salt
  • 1/2 cup soy sauce
  • 1/2 cup vegetable oil
  • Fresh limes for serving
  • Fresh cilantro for serving

Instructions

1

Put all the ingredients in a food processor or blender and blend until smooth. (SEE NOTES about making extra sauce)

2

I used this to marinate chicken overnight. And I just brushed it on the shrimp just before grilling. Then just light a grill and cook until the chicken is done. THe shrimp will cook fast, so just put them on once the chicken is done or almost done.

3

Serve with limes, pigeon peas and rice, grilled veggies.

Notes

Then I just grilled the chicken and the shrimp. I served this with pigeon peas and rice and a peach salad that was just basically peaches, lime juice and cilantro with a hit of salt and pepper. And since the grill was hot I grilled up some Vidalia onion and baby peppers.

ENTREES/ Italian/ Pasta/ Vegetarian

Marinara Sauce

This is a simple sauce, so having good ingredients is the key. Good tomatoes and good olive oil are essential.

Marinara Sauce

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By Can't take credit for Marinara Serves: 4
Prep Time: 5 minutes Cooking Time: 15 minutes

Probably the easiest sauce to master is marinara. Why? Because there isn't much to master. It's as easy as throwing a few things together in a pan.

Ingredients

  • ¼ cup olive oil
  • 7 garlic cloves, thinly sliced
  • Red pepper flakes to taste
  • 1 teaspoon kosher salt
  • 1 large sprig fresh basil
  • 1 28 can San Marzano tomatoes
  • 1 cup water
  • 1 pound pasta cooked according to package instructions

Instructions

1

In a large bowl, crush the tomatoes with your hands. Swirl the water in the can to get all the tomato goodness. In a large pan (not a pot), saute the garlic in the olive oil. As soon as it sizzles, add the tomatoes. Add the water from the tomato can and the salt and basil and let it all simmer for about 15 minutes. Add the cooked pasta to the pan and toss it all together. Enjoy the simplicity.

Notes

Some people add oregano, but I love the brightness of the basil and the simplicity of this sauce.

BAKED/ Baked Goods/ Desserts

Peach and Blueberry Galette with Rosemary

Peach and Blueberry Galette with Rosemary

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By Mrs. Kossenfloffer Serves: 8
Prep Time: 30 minutes, plus 2 hours in the fridge Cooking Time: 30-40 minutes

When you can't decide if you should make a berry or stonefruit galette. Here is a recipe for the indecisive home cook. Plus, the tiny hint of rosemary really takes this to a whole new level

Ingredients

  • FOR THE ALL BUTTER CRUST
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 10 tablespoons unsalted butter, cut into 1/2” cubes
  • 2 tablespoons cold vodka
  • 2 tablespoons ice water
  • 1 teaspoon sugar in the raw
  • 1 egg, scrambled and mixed with a 1 tablespoon of water or milk
  • FOR THE FRUIT FILLING
  • 2-3 peaches, pitted and sliced into wedges (depending on size of peaches)
  • 1 cup blueberries
  • 1/4/-1/2 cup sugar, depending on how sweet your fruit is
  • juice from half a lemon
  • pinch of kosher salt
  • 3-4 tablespoons corn starch
  • 1 teaspoon fresh rosemary, finely minced

Instructions

1

To make the crust place the flour salt and sugar in the bowl of a food processor and pulse 1 or 2 times. Add in the butter and pulse until the butter is the size of chick peas. You don’t want it fully combined. You want the butter in pieces. Add just 1 tablespoon each of the water and vodka and pulse to combine. It should look sort of like wet sand. If it doesn’t, add the rest of the water and vodka and pulse again. Turn the dough out onto a floured surface and form into a disc. Wrap tightly in plastic and store in the refrigerator for 2 hours, and up to 3 days. (You can also freeze this dough.)

2

To make the fruit filling, combine all the ingredients in a large bowl and toss to combine.

3

Preheat oven to 400 degrees.

4

To make the galette, roll out the dough into a 12-inch circle. Transfer the dough to a baking sheet lined with parchment paper. (Wrap in around the rolling pin to move it over.) Pile the fruit in the center, leaving a 1 1/2 inch border. Then fold the edges over the fruit, crimping the dough together as you go.

5

Using a pastry brush, brush the exposed dough with the egg wash and then sprinkle with the sugar.

6

Bake at 400 degrees for 30-40 minutes until the dough is golden and the fruit is bubbling.

7

Let cool on a wire rack. You’re done.

ENTREES/ Uncategorized

Cornflake Chicken

Cornflake Chicken

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By Mrs. Kossenfloffer Serves: 4
Prep Time: 30 minutes Cooking Time: 1 hour

Ingredients

  • Chicken pieces (you can use a whole chicken cut up, or just breasts or thighs. I like it on the bone, but boneless works too)
  • cornflake crumbs
  • 1 bottle Italian dressing (or make your own. see note)
  • 3 garlic cloves, minced

Instructions

1

Place the chicken into a bowl with the dressing and marinate the chicken pieces in the fridge for a few 30 minutes to overnight.

2

Preheat oven to 375.

3

Dredge chicken in cornflake crumbs and place on a baking sheet fitted with a rack.

4

Bake for 45 minutes to an hour until all the chicken pieces are cooked through.

ENTREES/ Vegetarian

Chick Pea & Cauliflower Taco

Chickpea and Cauliflower tacos

Chick Pea & Cauliflower Taco

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By Mrs. Kossenfloffer Serves: 4
Prep Time: 30 minutes Cooking Time: 30 minutes

This is really more of a guide than a recipe. But enjoy! There's cucumber raita and spicy roasted veggies and marinated onions and more.

Ingredients

  • FOR THE TACOS
  • 1 head cauliflower, cut up into bite sized pieces
  • 1 can chickpeas, rinsed and drained
  • purple cabbage, sliced thin
  • flour or corn soft tortillas
  • fresh limes
  • cilantro
  • FOR THE CAULIFLOWER CHICK PEA SAUCE
  • 2-3 tablespoons soy sauce
  • 1-2 tablespoons ketchup
  • 1-2 tablespoons Dijon mustard
  • Worcestershire sauce (Just a few dashes)
  • hot sauce of your choosing to taste
  • 1-2 tablespoons balsamic vinegar
  • olive oil (enough so you have at least half a cup of sauce)
  • kosher salt
  • FOR THE MARINATED ONIONS
  • 1 red onion, sliced
  • Olive oil
  • Red wine vinegar
  • 1/2 teaspoon dried dregano
  • sugar (pinch)
  • FOR THE CUCUMBER RAITA
  • 1/2 cucumber, grated
  • 1 cup Greek style yougurt
  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • Kosher salt to taste
  • Freshly ground black Pepper to taste

Instructions

1

Preheat oven to 400 degrees

2

Combine all the ingredients for the sauce so you end up with about 1/2 cup. I know I did not give exact amounts. That is because some may want it hotter or sweeter or tangier...just taste as you go. Toss the cauliflower and chickpeas with the sauce and roast for about 30 minutes, until cauliflower is tender and starting to brown in spots.

3

TO MAKE MARINATED ONIONS

4

combine all ingredients in a bowl and let it sit out on counter. They will mellow as they sit. Keep on counter for one day.

5

TO MAKE RAITA

6

combine all ingredients and chill

7

TO ASSEMBLE

8

Shmear the raita on a warmed tortiall, top with caulifower and chickpea combi, the onions, the cabbage some cilantro and any hot sauce you like. Squeeze a little lime and enjoy!

BAKED/ Baked Goods

Chocolate Zucchini Olive Oil Cake with Chocolate Butter Cream Icing

chocolate zucchini cake

Chocolate Zucchini Olive Oil Cake with Chocolate Butter Cream Icing

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By Mrs. Kossenfloffer Serves: 9
Prep Time: 30 Cooking Time: 30

This is not an overly sweet cake. Ya know why, because I like it better that way.

Ingredients

  • FOR THE CAKE
  • Unsalted butter, for the pan
  • 1 1/2 cups all-purpose flour, plus more for the pan and tossing the chips with
  • 1/2 cup plus semisweet chocolate chips
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 3 tablespoons strong coffee
  • 1 cup sugar
  • 1/2 cup plus extra-virgin olive oil
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 medium zucchini, grated and squeezed dry of excess water
  • FOR THE ICING
  • 1 1/2 sticks of butter
  • 4 ounces bittersweet chocolate melted
  • 1 tablespoon cocoa powder
  • 2 tablspoons granulated sugar
  • 1/2 cup half and half
  • 1 teaspoon vanilla extract
  • pinch of kosher salt
  • 1/2 cup of confectioners sugar (optional)

Instructions

1

Preheat the oven to 350 degrees. Butter the bottom and sides of a 9-inch-square cake pan. Dust the pan with flour and tap out the excess.

2

Toss the chocolate chips with 1 tablespoon flour in a small bowl and set aside

3

Whisk the flour, cocoa powder, salt and baking soda together and set aside.

4

In a large bowl with a mixer on medium speed beat the sugar, olive oil, eggs, coffee and vanilla until smooth and pale, about 3 minutes. Add the flour-cocoa mixture and beat until just combined. Add the zucchini and beat until combined, about 2 more minutes. Fold in the flour-coated chocolate chips with a wooden spoon.

5

Pour the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and cool completely.

6

To make the icing

7

In the bowl of an electric mixer put 1 1/2 sticks of room temperature butter.

8

Melt 4 ounces of bittersweet. In a small sauce pan mix together the cocoa powder, granulated sugar, salt, vanilla extract and half-and-half and heat until everything is combined and homogenous.

9

Add that to the melted chocolate and whisk to combine and let that mixture come to room temperature.

10

Add the chocolate mixture to the butter and beat with the whisk until combined. If you want the icing stiffer and sweeter add 1/2 cup of sifted confectioners sugar.

BAKED/ Baked Goods/ Desserts

Finnish Blueberry “Pie”

Finnish Blueberry Pie

Finnish Blueberry

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By adapted from the Food Dictator Serves: 8
Prep Time: 30 minutes Cooking Time: 45 minutes

Ingredients

  • FOR THE CRUST
  • 12 tablespoon unsalted European-style butter at room temperature
  • ½ cup sugar
  • 2 tablespoons light brown sugar
  • 1 large egg
  • 1 ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • FOR THE FILLING
  • 2 cups fresh blueberries
  • ¾ cup crème fraîche
  • ¼ cup sour cream
  • 1 large egg
  • 4 tablespoons light brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt

Instructions

1

Preheat the oven to 375 degrees. Butter a 10-inch tart pan. (It may work in a pie plate but I didn’t test it.)

2

To make the crust, in the bowl of an electric mixer fitted with the paddle attachment cream together the butter and the sugar until light and fluffy.

3

Add in the egg and mix until combined.

4

Add the flour and the baking powder and mix until just combined.

5

Place the dough into the greased tart pan and press over the bottom and up the sides of the pan.

6

Bake the empty crust for 10 minutes.

7

While the crust bakes, prepare the filling. Whisk the creme fraiche, sour cream, egg, brown sugar, vanilla and salt. The filling will be thin.

8

Place the blueberries in the crust in an even layer. Pour the filling mixture over the berries.

9

Bake in the oven for another 25-35 minutes. The middle of the pie should be a little jiggly but not liquidy.

10

Let cool for 40 minutes before serving.

ENTREES/ Seafood

Baked Stuffed Shrimp

Baked Stuffed Shrimp

Baked Stuffed Shrimp

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Serves: 5-6
Prep Time: 45 minutes Cooking Time: 20 minutes

These babies are stuffed with crabmeat and Ritz crackers. I know, I had you at Ritz crackers.

Ingredients

  • 1 onion, minced
  • 2 ribs celery, minced
  • 3 cloves of garlic, minced
  • 4 tablespoons fresh parsley, minced
  • 5 tablespoons unsalted butter, divided
  • 1/2 pound crabmeat, picked over
  • 1/2 cup chicken broth
  • 34 Ritz crackers, crushed into crumbs (I counted them)
  • 2 pounds jumbo shrimp, peeled and deveined but leave the tail on
  • paprika to taste
  • fresh lemon wedges for serving
  • parsley for garnish

Instructions

1

Line a baking sheet with parchment paper and set aside.

2

Preheat the oven to 375.

3

In a large saute pan, cook the onions, celery, garlic and parsley in 3 tablespoons of butter until softened. Add the crabmeat and cook until warmed through – about 3 minutes. Add in the chicken broth and the Ritz crumbs and stir to combine. Remove from heat and set aside to cool a bit while you work on the shrimp.

4

Using a sharp paring knife, butterfly the shrimp along the inside of the curve. Don't cut all the way through. It's OK if the tippy top is cut through so you can flatten the shrimp out. Arrange the shrimp on the baking sheet.

5

Using a cookie scoop or a tablespoon put about 2 tablespoons of the crab filling on top of each shrimp. The cookie scoop will do a lot of the work here if you have one. Otherwise, wet your hands to form mounds of the filling.

6

Melt the rest of the butter and drizzle over the shrimp. Sprinkle paprika over all of the shrimp. Cook in the oven for 20 minutes until the shrimp are pink.

7

Serve with lemon wedges.