Saturday, February 9, 2019

Sunday Dinner February, 9. 2019

On the Menu - A Soulful Sunday Dinner

  Blackened Fish
4 Servings
4 – 6 oz pieces flounder,or salmon, catfish, etc
½ teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
For the Blackening Spice:
2 tablespoons coarsely ground black pepper
1 tablespoon ground coriander
1 tablespoon paprika
1 teaspoon ground thyme
1 teaspoon mustard powder
1 teaspoon ground fennel
1 teaspoon dried tarragon
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon cayenne pepper - optional
½ teaspoon allspice
¼ cup grapeseed oil

Wash fish and pat dry with a paper towel.
Combine salt, onion powder and garlic powder, then sprinkle mixture on both sides of fish and set aside (this process can be done the day before).
If fish is too moist, gently pat dry with a paper towel.
Combine the blackening spice and spread it out on a plate.
Press fish in the seasoning, brushing off any excess. 
Heat a heavy pan over high heat; pour in just enough oil to prevent sticking.  Make sure pan and oil are hot before adding fish.  (We're not deep frying, so watch the oil)
Place 2 pieces of fish in the pan. Make sure they are not touching each other. 
Cook for 3 – 5 minutes on the first side (depends on how thick the fish is).
Reduce heat to medium or medium/high, flip fish over with a spatula and/or tongs and cook an addition 2 – 3 minutes on the second side.
Transfer fish to a platter, remove any excess crumbs from pan, and add more oil.  Let pan and oil get hot again before adding another batch of fish.

Note:  Only turn fish once, it should be 50% done before turning it over.  You can tell because the color will change to opaque.  Keep an eye on the heat level.  If it’s smoking and cooking too fast, adjust the heat gradually.

6 - 8 Servings
2 ½ lbs russet potatoes cut into 1” cubes
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon paprika
1 medium onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 celery stalk, diced
1 small carrot, grated
½ cup sweet pickle relish
1 tablespoon Dijon mustard

Peel and cut potatoes into 1” cubes. Place diced potatoes in a pot and pour in room temperature water that covers the potatoes by at least 2 inches. Bring the uncovered pot up to a boil and let potatoes boil rapidly for 3 minutes.  Reduce heat to medium, put a lid on the pot and let potatoes continue to cook covered and undisturbed for 5 minutes or until they are tender ( usually take 8 - 10 minutes).
Drain potatoes and while they are still hot, season with salt, pepper and paprika.
Spread potatoes out on a sheet pan [cookie sheet] and let them cool to room temperature about 15 minutes.  Then refrigerate uncovered in order for them to cool down for 30 minutes.Place potatoes in a bowl and thoroughly mix in all the remaining ingredients.
Cover bowl and refrigerate until salad is cold.

 Greens with Caramelized Onions, Garlic & Ginger
4 Servings

2 tablespoons grapeseed oil
1 medium onion, sliced thin
1 thumb size piece of ginger root, minced
1 chipotle pepper in adobo sauce, minced
4 large garlic cloves, sliced thin
1 bunch of collards or any green leafy vegetable, chiffonade
½ - ¾ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
¼ cup water

Heat a sauté pan over medium low heat, add the oil and when oil it is warm, add the onion garlic, ginger and chipotle pepper. Sauté until onions are translucent then add the garlic and continue sautéing over low heat until onions are golden brown.
Add the greens, sea salt, granulated; garlic, onion and water, mix thoroughly and cover. Continue cooking over low heat approximately 15 minutes or until greens are tender.
Jamaican Rice and Peas
6 Servings
1 cup dried black beans
3 ½ cup water
1 Scotch bonnet pepper
2 clove garlic, sliced
3 whole allspice berries
3 dried thyme sprigs
1 teaspoon sea salt
1 teaspoon pepper
2 stalks scallion, cut on the bias
1 cup coconut milk
2 cups uncooked rice 

In a large pot, add the peas, water scotch bonnet pepper, garlic cloves, allspice berries, thyme, salt, pepper and scallions. Bring pot up to a low boil, stir reduce heat to medium, partially cover and cook 1 hour or until beans are fork tender. Add additional water to keep beans covered by at least 1 inch of water.

Once beans are fork tender add the coconut milk and continue cooking until milk is no longer white and has taken on the color of the beans.
Add the rice, cover and cook another 15 minutes or until rice is done.
Remove from heat immediately let pot sit at least 5 minutes. Remove thyme sprigs an scotch bonnet pepper before serving.


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