SNAPPER WRAPPERS adapted from PAT'S FISHERMAN'S WHARF

SNAPPER PATRICK from PAT'S FISHERMAN'S WHARF was a fantastic choice!!  I will make this again and again, but next time I will go simpler and make it more of a casserole bake.

SNAPPER WRAPPERS
1 pound lump crabmeat, drained (I used chopped flaked Krab)
4 skinned red snapper fillets (any white fish would work)
1 teaspoon salt (we felt this was too much-next time I'll use 1/4 teaspoon)
1 teaspoon garlic powder (we felt this was too much-next time I'll use 1/2 teaspoon or fresh)
1 teaspoon ground red pepper
1/4 cup butter, melted
2 tablespoons water
lemon wedges (I used lemon slices under each roll up while cooking)

• Preheat oven to 400˚.
• Pick crabmeat, removing any bits of shell.
• Cut snapper fillets in half lengthwise.
• Top each fillet with about 1/3 cup crabmeat.
• Roll up fillets and secure with wooden toothpicks.
• Blend together the salt, garlic powder and red pepper.
• Combine melted butter and water in the bottom of your baking dish, blending well.
• Sprinkle 1 teaspoon of seasoning mix over top of the butter  mixture.
• Arrange roll ups in baking dish.
• Sprinkle roll ups with remaining seasoning mixture.
• Bake uncovered for 16-18 minutes or fish flakes when tested with a fork.
• Plate roll ups. 
• Spoon pan drippings over roll ups before serving.
• Serve with lemon wedges.

 

BAKED SNAPPER

BAKED SNAPPER
1 fillet per person
salt
white pepper
sweet paprika
1 bunch green onions, chopped
3 tablespoons white wine
3 tablespoons champagne dressing
lemon slices

• Preheat oven to 400°.
• Rinse fish and pat dry.
• Whisk together the white wine and champagne dressing.
• Sprinkle green onions on bottom of a prepared baking dish.
• Sprinkle the first side of the filets with salt, pepper and paprika.  Arrange seasoned side on top of green onions.  
• Season second side with salt and pepper.
• Pour white wine over fish and then sprinkle with paprika.
• Slice lemon and cut off rinds.  
• Arrange lemon pieces on fish.
• Bake 25-30 minutes or until fish is cooked through.

LEMON GARLIC SHRIMP SCAMPI

LEMON GARLIC SHRIMP SCAMP
1 tablespoon safflower oil
16 large shrimp, peeled and deveined
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 cup white wine
4 tablespoons butter
Juice of 1 lemon
salt and pepper to taste
pasta, prepared al dente

• Heat oil over medium high heat.
• Add shrimp and brown on both sides.
• Add garlic and pepper flakes, cooking until fragrant.
• Remove shrimp to drain on paper towels.
• Add butter and melt.
• Add wine and bring to a simmer, cooking 5 minutes or until thickened.
• Add shrimp, lemon juice and seasoning, tossing to coat shrimp.
• Toss with prepared pasta.
• Serve immediately.

Ultimate Chocolate Cream Cheese Cookies

Last month I joined Baking Partners.  We are a group of home bakers helping each other to achieve baking perfection.  Baking partners was begun by Swathi at Zesty South Indian Kitchen.

Baking a homemade bread, cake or cookies will give the best outcome. However in order to achieve the best results, a  perfect recipe and the right techniques are required.

We are a small group of home baker friends, who love and want to learn more about the nook and corners of baking.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.

This month's theme is Cookies.  We were given 3 recipes to choose from and since the reveal date is my birthday I chose the recipe I liked best for Ultimate Chocolate Cream Cheese Cookies from Matt Lewis and Renato Poliafito selected by Tina of Pinay in Texas from Food & Wine Best of the Best Cookbook Recipes Vol. 14.  This was an excellent choice - crunchy outside, smooth and creamy inside - a very unusual cookie texture, but wonderful!

Ultimate Chocolate Cream Cheese Cookies

2 ¼ cups all purpose flour

¼ cup unsweetened cocoa powder

2 teaspoons baking soda

½ teaspoon salt

2 sticks unsalted butter, softened slightly

4 ounces Cream Cheese at room temperature

1 cup granulated sugar

½ cup dark brown sugar

2 large eggs

2 tablespoons heavy cream

1 teaspoon pure vanilla extract

3 ounces bittersweet chocolate, melted and cooled

8 ounces semi-sweet chocolate chips

• Preheat the oven to 350 degrees.
• Line 2 baking sheets with parchment paper. 
• In a medium bowl, sift the flour with the cocoa powder, baking soda and salt. 
• In the bowl of a standing mixer fitted with the paddle, combine the butter, cream cheese, granulated sugar and brown sugar - beat until fluffy, about 3 minutes. Scrape down the sides of the bowl. 
• Beat in the eggs, heavy cream and vanilla until blended. 
• At low speed, beat in the dry ingredients.  Add the melted chocolate and chocolate chips and beat just until incorporated.  
• Cover the bowl and refrigerate the dough for at least 15 minutes or up to 2 hours.
• Scoop heaping tablespoons of cookie dough onto the prepared baking sheets, spacing them two inches apart. 
• Bake for 12 minutes until the cookies are just set; shift the baking sheets for top to bottom and front to back half way through. 
• Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a rack to cool completely.

Note: The cookies can be stored in an airtight container for up to 3 days.

SALMON FILLETS with TANGY MUSTARD SAUCE

Sorry no pictures - just posting the recipe for a new friend!

4 tablespoons extra-virgin olive oil 

4 tablespoons FRESH minced tarragon

Four 6-ounce salmon fillets with skin

Salt and freshly ground pepper

2/3 cup whipping cream

1/4 cup Dijon mustard

2 tablespoons creamy prepared horseradish

• Pre-heat oven to 350 degrees.
• In a bowl, mix 2 tablespoons of the olive oil with 2 tablespoons of the tarragon and rub it over the salmon. Let stand for 5 minutes, then season with salt and pepper.
• Spray baking dish lightly with PURE.
• Bake salmon fillets for 15-20 minutes or until just barely done (varies with thickness).
• Meanwhile, in a small bowl, whisk together the whipping cream, mustard, horseradish, the remaining olive oil and tarragon. Season to taste with salt and pepper.
• Spoon over the salmon and return to oven for 5 minutes.

PAN FRIED RED SNAPPER with WHITE WINE LEMON BUTTER SAUCE

When I was in college there was a local grill that did the most amazing fish I'd ever had. I hate to admit that was before Cajun or Blackened became popular. I spent many years trying to duplicate their red snapper after they closed their doors.

PAN FRIED RED SNAPPER with LEMON BUTTER
1 pound Red snapper, cut to portion size
1/4 cup red onion, minced
2 cloves garlic, minced
1 large very ripe lemon, juiced
zest from the lemon
3 tablespoons butter

1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/2 teaspoon dry thyme leaves
1/2 teaspoon dry oregano
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

• Rinse and dry the fish fillets with paper towels.
• In a mortar & pestle grind all seasonings together until they are a fine powder and well blended.
• In a large skillet melt the butter.
• Saute' the onions, garlic and lemon zest until fragrant.
• Arrange onions and garlic towards edge of pan.
• Arrange fish in center of skillet.
• Sprinkle with the seasonings.
• Cook for 4-5 minutes.
• Turn fish, sprinkle with the remaining seasonings and cook another 4-5 minutes.
• Add lemon juice and cook another 1-2 minutes.

Seafood Salad & Parmesan Rolls

Seafood Salad

Green leaf lettuce, torn into bite sized pieces
2 bunches green onions, chopped
2 Roma tomatoes, chopped
1 can albacore tuna, drained
1 can bay shrimp drained, or 1 cup fresh
1 large lemon, juiced
1/4 cup mayonnaise
salt & pepper

In a large bowl mix together the lettuce, green onions and tomatoes. Add the tuna and shrimp. Toss well. Sprinkle lemon juice, salt and pepper over top and toss again. Add mayonnaise and toss well.

Parmesan Rolls

4 French Sandwhich rolls, cut into halves
3 tablespoons olive oil
3 tablespoons butter, melted
1/2 cup grated parmesan cheese

Mix melted butter and olive oil. Dip tops of rolls into butter mixture and then into the parmesan cheese. Broil until golden and crusty.

~*~Sauteed Garlic Shrimp Pasta~*~5 night dinner challenge update~*~

This is the simplest recipe and smells and tastes great too.

16 medium shrimp
1/2 pound organic spaghetti
2 cloves garlic or 2 teaspoons minced jar garlic
1 bunch chopped green onions
1/4 cup butter
2 tablespoons olive oil
1 cup cream sherry
shredded parmesan cheese

Trim Shrimp and rinse well. In skillet melt butter and oil together and bring to a medium high heat. Add shrimp and saute' well. Add garlic and onions and continue sauteing about 5 minutes. Add sherry and lower heat and cook until a thick glaze sauce forms. Toss with pasta. Shred parmesan on top and serve immediately.