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 Max
Rear Admiral (Ambassador)
Joined: Apr 17, 2007
Member#: 103
Posts: 333
Location: Florida
   
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 Posted:
Mon Jun 02, 2008 7:58 am Post subject: Food - Recipes |
 
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Hello everyone!
I enjoy cooking. Here is a recipe I have for seafood that I would like to share. If you have something you'd like to share, please add it here.
Baked Grouper
Grouper fillets are preferred however Halibut, Snapper, Amber Jack, or any white meat fish will work.
1 1/2 to 2 lbs. Grouper fillets
1/2 tbsp. olive oil
1/4 c. lemon juice
3 cloves of garlic chopped finely
1 c. zucchini, sliced
1 c. yellow squash, sliced
1 c. minced onion
2 c. small tomatoes quartered
1/4 c. green olives, sliced
1/4 c. black olives, sliced
1 tbsp. parsley, chopped
1 tbsp. Black pepper
1/4 tbsp. Salt
2 tbsp. Old Bay Seasoning
1 c. grated feta cheese (Mediterranean Style preferred)
Thoroughly wash and dry the fillets prior to placing them in a baking dish large enough to lay the fillets flat. Coat the baking dish with butter or margarine or Non-stick Hi-heat Pam to prevent the fish from sticking. Sprinkle Old Bay Seasoning on each side of the fillets and lay flat in pan.
Pre-heat oven to 350 while preparing other ingredients.
Over medium heat in a large skillet, add olive oil then sauté the garlic, onions, and lemon juice for about 3-5 minutes. Add the spices and rest of the vegetables (except for the tomatoes) and sauté until tender. Do not over cook them. They will be going in the baking pan soon. Once veggies are to desired tenderness, add the tomatoes into the pan and lightly sauté them in with rest of the veggies for a minute or two and remove from heat.
Poor the veggies directly on the fish fillets. Sprinkle some more Old Bay Seasoning on top and then add the feta cheese on top of the veggies. Spread it around evenly.
Bake for 35–40 minutes. Fish will be flaky and moist. This will feed 4-6 hungry people.
White wine of choice is Anakena Chardonnay (Chile) or South Coast Winery 2005 Reserve Chardonnay (California) will really bring the flavors out.
Let me know how it turns out - Enjoy!
Max 
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My quest for never ending Trance and EDM has me close by - EFM still in my heart. |
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Death_Medic
Lieutenant Junior Grade
Joined: May 19, 2007
Member#: 117
Posts: 67
Location: Chicago
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Posted:
Mon Jun 02, 2008 12:56 pm Post subject: |
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Wow great idea Ill have to post one of mine up (when I find it)
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 SiriusCreations 
Admiral (Administrator)
Joined: Oct 06, 2007
Member#: 168
Posts: 264
Location: Rotterdam, The Netherlands
 
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Posted:
Tue Jun 03, 2008 2:01 am Post subject: |
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Nice post.
On SST there is a forum like this. Maybe you will find there some nice recipes. Cinder is updating it regulary
Click here to go to the forum
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Here you can see my requests |
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Max
Rear Admiral (Ambassador)
Joined: Apr 17, 2007
Member#: 103
Posts: 333
Location: Florida
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Posted:
Tue Jun 03, 2008 7:05 am Post subject: |
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Thanks Siri.
I'll check them out soon.
Max
_________________
My quest for never ending Trance and EDM has me close by - EFM still in my heart. |
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SiriusCreations
Admiral (Administrator)
Joined: Oct 06, 2007
Member#: 168
Posts: 264
Location: Rotterdam, The Netherlands
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Posted:
Tue Jun 03, 2008 11:59 am Post subject: |
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No problem.
_________________
That's the beauty of music. They can't take that away from you. (Andy Dufresne - The Shawshank Redemption)
Here you can see my requests |
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Max
Rear Admiral (Ambassador)
Joined: Apr 17, 2007
Member#: 103
Posts: 333
Location: Florida
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Posted:
Sun Jun 15, 2008 1:56 pm Post subject: Baked Beef Tenderloin |
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For all the BEEF lovers out there.
This was what I cooked for Fathers day - Very Yummy!!
Ingredients
• 1 1/2 lbs beef tenderloin
• 1 tablespoon butter or margarine
• 1/2 cup chopped shallot or onion
• 1 cup chopped fresh mushroom
• 2 teaspoons garlic powder
• 1/4 cup red wine
• 1 tablespoon chopped fresh parsley
• salt & freshly ground black pepper
Directions
1. Preheat oven to 400°F.
2. Butterfly the beef tenderloin down the center by cutting the beef lengthwise down the center to within 1/2" of other side. (Or have your butcher do it for you).
3. In a medium skillet melt butter or margarine and cook shallots or onion until tender.
4. Add mushrooms and wine and cook over medium heat for about 5 minutes or until liquid is absorbed.
5. Now, add garlic powder and parsley.
6. Make sure it is well incorporated.
7. To stuff and roll the tenderloin open the beef and flatten with a meat mallet.
8. Sprinkle with salt and pepper to taste.
9. Spoon mushroom mixture down the center of the tenderloin.
10. Bring the two sides of the tenderloin up around filling to meet.
11. Use butcher string and tie around the roll at 1" intervals.
12. Place roll in roasting pan.
13. Bake for 45 minutes for medium rare or a about 5 minutes longer if you like the meat to be medium .
14. Let stand for 10 minutes before serving.
Enjoy!
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My quest for never ending Trance and EDM has me close by - EFM still in my heart. |
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Wolf-wench
Ensign
Joined: Mar 05, 2007
Member#: 83
Posts: 35
Location: USA
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Posted:
Fri Sep 26, 2008 8:55 am Post subject: Super-Easy Recipe! |
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OK...I get to post a super-easy and very yummy recipe for you all!
Fiesta Ravioli
This is a very quick, but tasty recipe that tastes like beef enchiladas!
1 Pkg. (25 oz) Frozen Beef Ravioli
1 Can (10 oz) Enchilada Sauce
1 Jar (8 oz) Salsa
2 C. (8 oz) Shredded Cheese
1 Can Olives (Optional)
Cook Ravioli as directed.
In saucepan, combine Enchilada Sauce and Salsa. (We used regular Taco sauce and salsa). Warm until heated through.
Drain Ravioli. Add sauce to Ravioli and toss to coat. Top with cheese and olives. Cover and cook 3-4 minutes or until cheese is melted.
Enjoy!  |
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