Recipe: Fast Easy Pecan Crusted Red Snapper

This is a pecan crusted chicken version, pecan crusting is versatile! Image by churl via Flickr

From Denny: This is a very simple recipe to do at home as it comes from a friendly family-style diner restaurant that has been a Baton Rouge institution for decades! The father has retired and the son, a daughter and grandson have taken over running the two locations. Frank's has long been a family favorite for their breakfast, and their homemade biscuits, have put them on the map around here!

Pecan Crusted Red Snapper

From: Frank's Restaurant (2 diners, one on Airline Hwy. in Prairieville and the other on Florida Blvd. in Baton Rouge)

Ingredients:

10 ounces Red Snapper

2 Cups Buttermilk

1 Cup Flour

Salt & Pepper to taste

1 Cup Pecot Bread Crumbs

1 Tablespoon Chopped Pecans


Directions:

Dip Snapper in buttermilk and then into flour.

Add salt and pepper.

Add pecans to bread crumbs.

Dip again in buttermilk and then into pecot breadcrumbs.

Put snapper in hot buttered pan or grill.

Turn snapper 3-5 minutes or until golden brown.


Bourbon Sauce:

1/2 oz Rum

1 Tablespoon Butter

1/4 cup of Demi Glaze

Directions: Mix rum, butter and glaze together. Whip on medium heat until thick. Pour over Red Snapper.


Snapper, Pecan Crusted Red Snapper, easy, Cajun, Fish and Seafood, Frank's Restaurant, diners, Baton Rouge

Video: Watch How Chocolate Molds are Created and Chocolates Manufactured

From Denny: I always wondered how those chocolate molds were manufactured and this video from the Discovery channel shows you the quick process. Get a load of those huge chocolate bars that must weigh 20 pounds or more being dropped into the heating vat to melt the chocolate goodness. I wonder if they feed you all those delicious chocolates you saw on the conveyor belt at the end of the factory tour! :) Can't wait for the holidays after watching this yummy video...




how chocolate is made, food video

Video: Learn Easy Pickling of Fresh Veggies to Help Your Wallet

From Denny: Looks like grandma's pickling of bountiful summer's produce is back in fashion with today's economy. Chef Tyler Florence of Food Network shows us how it's great fun easy to do! Beautiful little food gifts you can give at Christmas time too. Get ready for Christmas in August - now that's planning ahead. :)

Visit msnbc.com for Breaking News, World News, and News about the Economy

Recipes: Interesting Recipes with Figs!

Photo of Mediterranean Fig and Radicchio Salad @ 2theadvocate.com


From Denny: Usually, figs are not my biggest interest but I have to admit that they way they use them in recipes in Louisiana have peaked my interest considerably. The South does have a way with food!

These recipes were featured in our local newspaper's food section this week and they all looked so good I thought I'd park them all here today.

Figs are a great source of fiber, those all important must-have antioxidants, build and maintain strong bones calcium, iron to keep you from feeling tired, potassium and magnesium!

Check out what the first-century Roman writer and naturalist Pliny the Elder wrote that “figs are restorative, they increase the strength of young people, preserve the elderly in better health and make them look younger with fewer wrinkles.” Sign me up on that program! Who said I was lukewarm on figs? You must be mistaken... :) I wonder if eating figs for your health will become a raging trend like Twitter? Hmmmm... time will tell about this "super" fruit!

The food writers over at 2theadvocate.com advise about figs: "When you buy fresh figs, treat them carefully because they are very perishable. The fig skin is fragile and scars easily. If the skin on some figs is scarred from coming in contact with the tree’s leaves while the fruit is growing, don’t worry. Such marks don’t affect the flavor or nutritional value of the fig.

Fresh figs should be kept refrigerated until ready to eat. Dry figs (unrinsed) will keep in the refrigerator uncovered for five to seven days, but no longer.

If you are freezing the figs, they can be rinsed, patted dry and frozen in a plastic freezer bag for up to six months.

Some people prefer to peel figs before eating. Others, say, “Why bother?”

Whichever style suits the palate, now is the time to turn over a new leaf — a fig leaf, naturally — and try figs fresh, out of hand, or preserved and find out if Pliny the Elder was right."

If you are lucky enough to know someone with a fig tree or can get your hands on a lot of this short season fruit, then by all means, can up some of the crop to enjoy all year long!

Johnny Wilbert’s Fig Preserves

From: John W. “Johnny” Wilbert Jr. of Plaquemine
Yield: about 7 half-pints

Ingredients:

2 quarts fresh figs

1 quart raw sugar or light brown sugar if raw sugar is unavailable

1 lemon, sliced thin

Directions:

1. Wash figs gently. Cut stems, leaving ø inch of stem on each fig to prevent breaking up.

2. Place figs, sugar and lemon slices in a 4-quart casserole dish. Cover with lid.

3. Microwave on full power for 55 minutes, stirring gently after the first 20 minutes, the second 20 minutes and then 10 minutes later. Stir again after the final 5 minutes of cooking.

4. Cool until you can handle the figs. These can be ladled into prepared canning jars immediately or frozen to process later.

5. To preserve, wash canning jars in the dishwasher. Then boil jars in a large pot for 15 minutes. Wash the jar lids and rings and bring to a boil in another large pot of water.

6. Once canning jars are sterilized, fill the jars with the cooked figs and juice to within 1/4 inch to 3/8 inch from the top of each jar. With a clean paper towel, wash the top and rim of each jar to remove any figs or fig syrup that could prevent the jar from sealing. Place a lid and ring on each jar.

7. Put the filled, capped jars in a large kettle and completely cover with water. Boil jars for another 15 minutes to process.

8. Remove from water and place on paper towel-covered counter. Cool. Lids will make a pinging sound as they seal. Check seals to make sure they are tight before storing jars in a cool, dry place.

Now here are two salad recipes to enjoy! Remember: fruits and veggies like tomatoes, cucumbers and lettuces all work to cool your liver - and when you cool your liver in this heat you end up cooling down your body. Tastes good AND you feel better in 100 degree heat! Though these recipes don't call for it I often add these coolers to beat the heat when making salads.

Fig and Spinach Salad

From: Tommy Simmons, food writer and food section editor @ 2theadvocate.com
Serves: 4

Ingredients:

1/2 cup extra virgin olive oil

1/4 cup Steen’s cane vinegar

1 Tablespoon Zatarain’s Creole mustard

2 teaspoon light brown sugar

1/4 teaspoon salt

1 bag fresh spinach leaves, stems removed

4 ounces crumbled feta or blue cheese, depending on taste preference

1/2 cup toasted and chopped pecans

8 to 10 fresh figs, rinsed, dried and sliced, plus 2 sliced figs for garnish

Mint sprigs for garnish, if desired

Directions:

1. In a jar, combine olive oil, cane vinegar, Creole mustard, brown sugar and salt. Shake well to mix.

2. In large salad bowl, toss spinach leaves, crumbled cheese, pecans and sliced figs. Drizzle with enough dressing to coat and toss gently.

3. Garnish with additional figs and a few mint leaves, if desired.

Testing note: I’ve also thrown in five or six sliced green grapes on occasion.

Mediterranean Fig & Radicchio Salad


From: Royal Rose Radicchio Web site, http://www.radicchio.com
Serves: 6 to 8

Ingredients:

2 Tablespoons balsamic vinegar (or cane vinegar)

2 teaspoons honey

1/3 cup olive oil

Salt and pepper, to taste

1 head radicchio, torn

1 head frisée, torn

6 to 8 fresh figs, cut in halves

1/2 cup kalamata olives, chopped

1/4 loaf crusty French bread, torn into pieces

1 roll creamy goat cheese, such as Montrachet

Directions:

1. In small bowl, whisk together vinegar, honey and oil. Season with salt and pepper.

2. In large bowl, toss radicchio and frisée, then arrange on individual plates.

3. Top with figs, olives, torn bread pieces and bits of goat cheese.

4. Drizzle with dressing and serve.

Testing note: If you can’t find individual heads of radicchio and frisée in the produce department, substitute a lettuce mix that contains radicchio and frisée.



figs, Fruits and Vegetables, Twitter, Pliny the Elder, salads, canning

Video and Recipe: Fried Shrimp with Crab Etouffee Topping

From CajunCookingTV.com:




Ingredients for Fried Shrimp Norman:

1 pound Large or Jumbo Shrimp

Crab Etouffee (see recipe)

1 package Fish/Shrimp Fry (or Corn Flour)

½ cup All-purpose Flour

1 Tablespoon Tony’s Creole Seasoning

1 Tablespoon Sea Salt

Canola Oil

1 egg

½ cup milk

Directions:

Make Crab Etouffee according to recipe, but use less water or stock. Etouffee should be a thick consistency.

Peel shrimp leaving the tail on. Slice deep through the top of the shrimp to both devein the shrimp (take out the black vein) and butterfly it for frying. Set aside in a bowl.

In a mixing bowl, prepare the Fish/Shrimp fry by blending ½ cup All-purpose flour, Sea Salt and Tony’s Creole Seasoning.

In another small mixing bowl, crack the egg and stir in ½ cup milk. This is the egg wash.

Take each shrimp and coat in the egg wash.

Move shrimp to the Fish Fry mixture and coat with corn flour.

Fan out the tail for a pretty presentation (be careful – there is a sharp point on the tail of a shrimp that can pierce your hand or finger). Place a clean platter.

Heat oil. Fry Shrimp a few at a time until golden brown or floating on top the oil. Remove the shrimp to a paper towel lined platter to blot excess grease.
Serving Suggestions for Fried Shrimp Norman:

To serve, arrange 6-8 shrimp with tails up on a plate.

Spoon the Crab Etouffee over each of the tails or just place in the center.

Adding a small mound of white rice is optional.

To eat and enjoy, take a shrimp and scoop up a dollop of Crab Etouffee and take a big bite of some deliciously good groceries.

Crab Etouffee



Ingredients for Crab Etouffee:

½ lb Fresh Crabmeat (claw or white)

¼ cup of Flour

5 tablespoons butter

2 cups Cajun Trinity with minced garlic

1 can Rotel tomatoes

1 cup white rice

1 teaspoon Tony’s Creole Seasoning

Chopped green onions or Parsley for garnish

Directions:

To begin, in a medium saucepan – boil 2 cups water. Add 1 cup rice. Stir. Cover and turn down the heat to medium low (#3) for 20 minutes.

Next in a large deep skillet melt 1 tablespoon of butter and sauté the Cajun Trinity and minced garlic. Set aside in a bowl. In the same skillet make a roux. Melt 4 tablespoons butter on medium heat (#6). Gradually add in ¼ cup of flour stirring constantly. For an Etouffee, continue to stir until golden brown caramel coloring.

Carefully add the Cajun Trinity back to the skillet. Add Rotel tomatoes and 4 cups water. Stir well and simmer on (#4) for 10 minutes. Stir occasionally to prevent burning or scorching.

Fold in the crab meat. Season with 1 teaspoon of Tony’s Creole Seasoning. Simmer another 10 minutes stirring occasionally.
Serving Suggestions for Crab Etouffee:

Serve Crab Etouffee over rice in a deep plate. Garnish with chopped green onions or fresh chopped parsley for color and a side of garlic French bread.