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Life has gotten in the way of my blogging and I have neglected to share some of the recipes of images I posted on Instagram stories.
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We vacationed in Nags Head, NC during Easter week. We arrived on Easter Sunday, my sister-in-law graciously hosted 13 of us for dinner. For the children she had homemade chicken nuggets, but for the adults she made End of Summer Supper, or better known as a shrimp boil. The dish is easy to prepare and can be made outside on the grill or in the oven. The recipe feeds 12 people using the following: 12 ears of corn, 3 packages of smoked sausage, 3 pounds baby new potatoes (bite size ones), 3-1/2 or more shrimp (peeled or not). The shrimp boil can be prepared a day ahead and kept refrigerated until ready. They potatoes need to be boiled until just tender, but not over cooked. You add clams if you wish. For seasoning my sister-in-law used both Old Bay and Chesapeake Bay Seasoning. I found Chesapeake Bay seasoning at “The Spice & Tea Exchange,” with locations located throughout the country or available by mail order. They carry spices, spice blends, teas, sweeteners, salts and accessories. 

​This one pan meal was scrumptious. Everything was cooked perfectly and the seasoning was spot on. I made this a few weeks ago for my husband as I had purchased shell on shrimp at O’Neal’s’ Sea Harvest in Wanchese, NC  while on the Outer Banks. The price for fresh shrimp when purchased in bulk (I purchased15 pounds that I shared with our two children and their families),  was less than $9/lb. My boil was just as wonderful as my sister-in-law’s. This is the perfect summer party meal for those who enjoy shrimp.
 
Earlier in the month I came across a recipe from David Tanis, a contributor to The New York Times/NYT Cooking for Spring Chicken with Mushroom and Lemon. This meal required two pots, one for the chicken and another for the noodles which acts as a base for the chicken.
 
For the recipe you’ll need unsalted butter or extra-virgin olive oil, button mushrooms or a mix of mushrooms, salt, black pepper, boneless skinless chicken thighs, all-purpose flour, shallots, a bay leaf, white wine or vermouth, chicken broth, egg noodles or wide-cut pasta, crème fraiche, frozen peas, fresh chives, fresh dill, fresh tarragon, fresh mint, fresh parsley or chervil and lemon zest.
 
If you missed one of my posts, you may recall that I recently made Melissa Clark’s Asparagus, Goat Cheese and Tarragon Tart that also needed crème fraiche. I was able to get two recipes out of that one container. Also, I used white button mushrooms that I received in my first CSA box of the season.
 
Using a Dutch oven, or a wide and deep skillet, the mushrooms are sautéed in butter and seasoned with salt and pepper. You want to have the mushrooms turn golden brown before removing to a plate. Next in, the chicken, which was dusted with flour and cooked until browned all over. This is removed from the pot so the shallots can cook followed by the addition of a bay leaf and wine to deglaze the pan.
 
The chicken is returned to the pan to cook through and the liquid reduced by half. At the same time, you’ll prepare the noodles. To the chicken pan, mushrooms, crème fraiche and peas are added and reduced more. I finished the dish with chopped chives, parsley, tarragon and lemon zest.  I put the noodles in the individual pasta bowl and topped with the chicken and mushroom mixture. What a wonderful meal. The mushrooms caramelized in the butter, the lemon and herbs added a brightness to the dish and was truly flavorsome. My husband and I both enjoyed this immensely.
 
I find pork tenderloin to be an adaptable protein with whichever ingredients you pair it. Last year I found a recipe in “Southern Living Magazine” for Pork Tenderloin Schnitzel with Fennel Slaw. Crispy cutlets that are pounded thin and fried until crispy, sounded good to me. The accompanying slaw made with extra virgin olive oil, apple cider vinegar, lemon juice, honey, kosher salt, black pepper, thinly sliced fennel and celery mixed with sweetened dried cranberries sounded both delicious and appealing.
 
First you slice the pork tenderloin crosswise into 1-inch-thick slices. They are then pounded between two sheets of plastic wrap, the meat is seasoned with salt, pepper and both sides drizzled with lemon juice. Flour seasoned with some salt is used to coat the cutlets before being dipped in an egg wash. Following the egg wash, the pork is dredged in plain bread crumbs. The pork cutlets are pan fried in a combination of butter and vegetable oil until golden brown then sprinkled with sea salt.
 
To make the slaw, the fennel and celery on thinly sliced. I would suggest using a mandoline for consistency. The dressing is made with extra-virgin olive oil, apple cider vinegar, lemon juice, honey, kosher salt and black pepper. The vegetables and the sweetened dried cranberries are tossed together.
 
What a delicious combination of flavors! The pork was moist  and tender and the accompanying slaw was both sweet and tart from the apple cider and lemon juice, but softened with the honey and taste of the sweetened cranberries. I also served a wedge of lemon to squeeze on the pork cutlets. A truly lovely meal that perfect for a week night  or for company.
 
Last week my neighbor shared with me some fresh sea bass that he caught off the NewJersey coast. He gave them to me already filleted and skin removed. I found an easy recipe on the website “The Spruce Eats” for Grilled Sea Bass with Garlic Butter. For the garlic butter sauce, you’ll need butter, fresh lemon juice, two cloves minced garlic and fresh chopped Italian parsley. All the ingredients go into a saucepan and cook until the butter melts. For the fish, garlic powder, paprika, onion powder, sea salt and extra-virgin olive oil.
 
To cook, I placed a sheet of foil on my outdoor grill and placed the fish on top. I did this as I was afraid the fillets would stick to the grill. The fish is basted with the garlic butter sauce until the fish reaches an internal temperature of 145°. What a simply and yummy preparation. The fish was delicate and moist tasting. It’s a flaky white flesh fish that’s mild tasting.
 
Also, I recently posted an image of raviolis I made using Marcella Hazan’s pasta dough recipe. I’d be happy to share the recipe for those who want it, I doubt anyone will be making pasta during the warm summer months. However, as I recently rediscovered my pasta machine, I felt inclined to try making raviolis. I must say it was getting a bit frustrating as the dough occasionally got hung up around the rollers. However, once I got through those difficulties, I managed to make a small batch. I tried using my ravioli cutter, but had a problem getting a clean cut. I switched to a fluted biscuit cutter and had  better success.
 
The ravioli turned out delicious. very light and tasty. My husband remarked that they could have used more filling, however, I didn’t want to overfill and possibly have them open. I shared some with my daughter and her family and they enjoyed them too. However, with the amount of work involved with those, I’ll stick to homemade spaghetti or fettuccine.

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Spring Chicken with Mushroom and Lemon
“The Best Way to Ring in Spring? Herby Chicken and Noodles,”
By David Tanis, The New York Times, April 3, 2024
 
Total time: 1-1/2 hours
Prep time: 20 minutes
Cook time: 1 hour, 10 minutes
Servings: 4 to 6
 
Ingredients
4 tablespoons unsalted butter or extra-virgin olive oil, plus more as needed
1 pound button mushrooms, or a mix of other mushrooms, sliced
Salt and black pepper
1½  pounds boneless, skinless chicken thighs, cut into ½-inch pieces
2 tablespoons all-purpose flour, for dusting
2 large shallots, diced
1 small bay leaf
½ cup dry white wine or vermouth
2 cups chicken broth
12 ounces wide egg noodles or wide-cut pasta, for serving
¼ cup crème fraîche
1 cup frozen peas (optional)
2 tablespoons snipped chives
2 tablespoons roughly chopped dill
1 tablespoon roughly chopped tarragon
1 tablespoon roughly chopped mint
3 tablespoons roughly chopped chervil or parsley
Zest of 2 lemons (about 2 tablespoons)
 
Preparation

1. Put 2 tablespoons butter in a Dutch oven or deep, wide skillet over medium-high heat. When butter sizzles, add mushrooms, season with salt and pepper, and cook, stirring, until mushrooms are lightly browned and softened, 3 to 4 minutes. Turn off heat. Transfer mushrooms to a plate, and set aside.
2. Season chicken with salt and pepper. Dust lightly with flour; shake off excess. Add the remaining 2 tablespoons butter to the same Dutch oven and turn heat to medium. When butter sizzles, add half of the chicken, letting it brown on all sides, about 5 minutes per batch. Remove from the pot. Add remaining chicken and repeat, setting aside the chicken. (You may have to add more butter or oil.)
3. Add shallots to the Dutch oven, and cook over medium-high heat until softened, about 2 minutes. Add bay leaf and wine, and simmer for about 2 minutes, scraping the pot to deglaze any browned bits. Return chicken to pot and turn heat to high.
4. Add chicken broth and bring to a boil. Turn down heat to maintain a brisk simmer and cook, uncovered, until the chicken is tender, about 20 minutes, then raise heat to high and let liquid reduce by half, about 5 minutes.
5. Meanwhile, cook noodles or pasta in salted water.
6. Add reserved mushrooms, crème fraîche and peas, if using, to the stew. Reduce sauce again, until thickened to a gravy like consistency, a few minutes more. Taste and adjust seasoning. To finish, stir in half of the chives, dill, tarragon, mint, chervil and lemon zest, reserving part of the herb mix to sprinkle over top.
7. Drain noodles or pasta, transfer to a warm serving platter and spoon chicken and sauce on top, and finish with more of the herb mixture.

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End of Summer Supper
Adapted by Karen McIver
 
 
Serves: 12
 
Ingredients
12 ears of corn
3 packages of smoked sausage
3 pounds baby new potatoes (the bite size ones)
Lot of shrimp (about 3-1/2 pounds ore more) peeled or not
 
Directions
 

• Cut each ear of corn into 3 pieces
• Boil potatoes until barely fork tender, do not over cook
• Boil corn for 2 minutes
• Cut sausage into 2-inch pieces

This can all be done the day before and kept refrigerated until the next day
 

• Preheat grill
• Put all of the ingredients into a large roasting pan (I needed two roasting pans).
• Melt 2 sticks (16-ounces) of butter, (one stick per roasting pan) adding Old Bay to taste
• Salt and pepper to taste
• Pour melted butter over ingredients, toss to coat
• Tent with foil
• Place roasting pan directly on grill grate, cover grill and bake 20-25 minutes or until shrimp is cooked and all other ingredients are hot, stirring once after 15 minutes during cooking.
• Serve with tossed garden salad, crusty bread and lots of beer.  

 
If you can locate, you can also season with Chesapeake Bay seasoning too.

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Pork Tenderloin Schnitzel with Fennel Slaw
By Melissa Gray
“Southern Living Magazine,” September 22, 2023
 
Active Time: 45 minutes
Total Time: 45 minutes
Servings: 4
 
Ingredients
1 lb. pork tenderloin
1/4 tsp. ground black pepper
2 tsp. kosher salt, divided
2 Tbsp. fresh lemon juice (from 1 lemon)
1/2 cup all-purpose flour
2 large eggs
1 cup plain dry breadcrumbs
1/2 cup unsalted butter, divided
1/2 cup vegetable oil, divided
Flaky sea salt
Cranberry-Fennel Slaw (recipe follows)
Lemon wedges (optional)
 
Directions

1. Preheat oven to 200°F. Place 2 wire racks on 2 large rimmed baking sheets; set aside.
2. Cut pork crosswise into 8 (1-inch) pieces. Working with 1 piece at a time, place between 2 sheets of plastic wrap. Using a meat mallet or rolling pin, pound until pork is about 1/8 inch thick. Remove and discard plastic wrap; set aside. Repeat with remaining pork. Sprinkle both sides of pork evenly with pepper and 1 teaspoon of the salt; drizzle both sides with lemon juice.
3. Whisk together flour and remaining 1 teaspoon salt in a shallow bowl. Beat eggs in a separate shallow bowl. Place breadcrumbs in a third shallow bowl. Working with 1 piece of pork at a time, place in flour mixture, turning to fully coat, and shake off excess. Place in beaten eggs, turning to fully coat; let excess drip off. Place in breadcrumbs, turning to fully coat and pressing gently so breadcrumbs adhere. Place coated pork on 1 prepared rack, and repeat process with remaining pork, flour mixture, and breadcrumbs.
4. Heat 1/4 cup each of the butter and oil in a large skillet over medium until butter is melted, about 3 minutes. Increase heat to medium-high. Working in batches, add 2 breaded pork pieces to skillet; cook until browned and a thermometer inserted into thickest portion of pork registers 145°F, about 2 minutes per side. Transfer to remaining clean prepared rack; place in preheated oven to keep warm. Repeat process with 2 more breaded pork pieces. Carefully transfer oil from skillet to a medium heatproof bowl; let cool, and discard. Wipe skillet clean, and heat remaining 1/4 cup butter and 1/4 cup oil over medium-high. Repeat with remaining 4 breaded cutlets. Sprinkle schnitzel evenly with sea salt; serve with slaw and lemon wedges (if desired).

 
Cranberry-Fennel Slaw
Whisk together 3 Tbsp. extra-virgin olive oil, 2 Tbsp. apple cider vinegar, 2 tsp. lemon juice, 1 tsp. honey, 3/4 tsp. kosher salt, and 1/2 tsp. black pepper in a large bowl. Add 3 cups thinly sliced fennel, 1 cup thinly sliced celery, and 1/2 cup sweetened dried cranberries; toss until coated. Cover and refrigerate until ready to serve. Garnish with fennel fronds. Slaw may be stored in refrigerator up to 24 hours.

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Grilled Sea Bass with Garlic Butter
From “The Spruce Eats” website
Recipe by Derrick Riches
February 22, 2024
 
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4
 
Ingredients
 
For the Garlic Butter Sauce:
3 tablespoons butter
1 medium lemon, juiced
2 cloves garlic, minced
2 tablespoons finely chopped Italian parsley
 
For the Fish:
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon sea salt
2 pounds sea bass fillets
1 1/2 tablespoons extra-virgin olive oil
 
Make the Butter Sauce:

1. Gather the sauce ingredients.
2. Combine the butter, lemon juice, garlic, and parsley in a small saucepan over medium-low heat.
3. Cook until the butter has melted. Set aside.

 
Cook the Fish:

1. Gather the remaining ingredients.
2. Preheat the grill to medium-high heat. Combine the garlic powder, paprika, onion powder, and salt in a small bowl.
3. Sprinkle the seasoning mixture on both sides of the fish.
4. Right before placing the fish on the grill, make sure to clean and oil the grill grates to keep the fish from sticking during the cooking process. This can be achieved by using a large pair of tongs, folded paper towels, and a high smoke point oil (canola oil, peanut oil, or sunflower oil; olive oil will work in a pinch). Dip the paper towel into the oil and run it across the grates at least 3 times to create a nonstick surface.
5. Place the fish on the grill and cook for 5 to 7 minutes. Turn the fish and baste it with the butter sauce. Cook for about 5 to 7 more minutes.
6. Once the fish reaches an internal temperature of at least 145 F, remove it from the heat, and drizzle it with olive oil.

 
Fish Grilling Tips

1. Make sure your grill is nice and clean before starting.
2. Once the grill is hot, lightly oil the grates. Fold up a paper towel into a square and saturate it with oil. Use a pair of tongs to rub the oil on the hot grill grates.
3. Don't flip the fish until it's completely cooked on the bottom side. This will help it separate from the grill.
4. Use a large, flat metal spatula to flip the fish. If you're not sure if it's done, use an instant-read thermometer. The internal temperature should be 145 F.

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