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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.
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
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
If you can locate, you can also season with Chesapeake Bay seasoning too.
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
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.
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:
Cook the Fish:
Fish Grilling Tips
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