Deviled Crab Stuffed Flounder

Deviled Crab Stuffed Flounder

There Is Nothing Better Than Fresh Seafood!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 35-40 minutes

Ingredients

4 Flounder Filet

3 cups jumbo lump crab meat

1 cup fresh shrimp, chopped

3/4 cup red pepper, small dice

1 medium onion, small dice

2 celery stalks, sliced

1 cup bread crumbs

1/4 cup parsley, minced + garnish

4 tbsp melted butter

1/2 tsp Old Bay Seasoning + garnish

olive oil for drizzle

juice of 1/2 lemon + zest

pepper

 

Cooking Tools

Medium size mixing bowl

Oblong baking dish

Directions

Preheat oven 375 Degrees F.  In a mixing bowl, add all the ingredients except the Flounder filet. Place stuffing into 4 rows in the baking dish then add Flounder filet on top of row of filling. Drizzle each of the filet with olive oil and season with additional Old Bay Seasoning and pepper.  Bake in oven for approximately 35-40 minutes. Garnish with minced parsley before serving.

Serves 4

 

Wild Rice Salad

Wild Rice Salad

Made With Leftover Wild Rice!

Difficulty: Easy

Prep Time: 20 minutes

Cooking Time: No cooking required

Ingredients

4-5 cups cooked wild rice, chilled

1  1/2 cups grape tomatoes, halved

1 cup seedless cucumbers, diced

1/4 cup pomegranate seeds

1/4 cup pignoli nuts

1/2 cup golden raisins

1/4 cup red onions, sliced thin

handful of Arugula

splash of red wine vinegar

drizzle of olive oil

salt

pepper

Cooking Tools

Salad bowl

Directions
Place all ingredients in the salad bowl and toss, season to taste. Cook's Note: I made this with leftover wild rice cooked in chicken stock, but can be cooked with vegetable stock to keep it Vegan.
Serves 4

 

 

 

Burrata With A Pomegranate Glaze

Burrata With A Pomegranate Glaze

Serve With A Peach Preserve & A Crusty Baguette! 

Difficulty: Easy

Prep Time: 10 minutes

Cooking Time: 20 minutes

Ingredients

1 small French baguette

1 large Burrata cheese

10 oz.  Pomegranate juice

1/2 cup sugar

1 tsp red wine vinegar

1 tbsp peach preserve

pomegranate seeds for garnish

arugula greens for garnish (optional)

olive oil

Cooking Tools
Grilling Pan
Small sauce pan 

Directions

In a small sauce pan, add; juice, sugar and vinegar.  Reduce liquid to almost half on low heat, remove from heat to cool to room temperature. Heat grilling pan on high heat, while the pan is heating split the loaf in half and drizzle with olive oil.  Grill bread for about a minute until toasted and have grill marks. Pour some glaze to a serving bowl, place a burrata on top, Cook's notes: Pat excess moisture of the burrata before placing onto the glaze. Dollop of peach preserve on top of burrata, toss some arugula in olive oil before placing on top.  Garnish with some pomegranate seeds and serve with grilled baguette.

Serves 2

 

 

Burrata & Tomatoes with EVOO

 Burrata & Tomatoes With EVOO

A Lovely Starter Of Creamy Cheese And Fresh Tomatoes!

Difficulty: Easy

Prep Time:15 minutes

Cooking Time: No cooking required

Ingredients

1 loaf Italian bread

1 large Burrata cheese

2 cups cherry & grape tomatoes, sliced

1/4 cup EVOO

4-5 basil leaves, minced

salt

pepper

Cooking Tools

Small mixing bowl

Directions
Place Burrata on a serving platter and slice open, in a mixing bowl add; sliced tomatoes, olive oil, basil, salt & pepper and mix. Place tomatoes and juices around Burrata cheese. Serve with hot crusty bread.
Serves 2

 

Mascarpone & Garlic Mashed Potatoes

Mascarpone & Garlic Mashed Potatoes

No Need For Cream Or Milk!

Difficulty: Easy

Prep Time: 25-30 minutes

Cooking Time: 45-55 minutes

Ingredients

1   5 lbs. bag Golden Potatoes, peeled

2   8 oz. Mascarpone cheese

1 stick unsalted butter

2 tsp garlic puree

salt

pepper

Cooking Tools

Large pot

Hand mixer

Directions

Place peeled potatoes in cold water and boil on high for approximately 45 minutes or until potatoes are done; drain.  Place cooked potatoes back in drained pot and place rest of ingredients into the pot with the cooked potatoes. Whip on high with the hand mixer, salt and pepper to taste.  Serve with your favorite protein!

Serves 6

Burgundy Mushroom Sauce

Ingredients

1 cup veal Demi-Glace

1 cup Burgundy wine or Red wine

2 cups fresh Button mushrooms,sliced

1/2 stick butter

1 tbsp olive oil

1 tsp garlic puree

1/2 tsp sugar

salt

pepper

Cooking Tools

Medium Sauce Pan

Directions
Melt butter and oil in saucepan over medium heat.  Saute' mushrooms until tender and then place rest of the ingredients in and reduce heat to a simmer. Evaporate some of the liquid until it reduces by a 1/4.  Adjust to taste, serve over your favorite protein or potatoes.
Yields 1 1/2 cups