Blackened Fish Sandwiches

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Blackened Fish Sandwich

This winter I’ve been working my way through whittling down our supply of fresh fish that was caught over the summer and fall. Here on Chincoteague – we catch such a variety of fish, due to the fact that we have oceanside and bayside fishing in such close proximity to each other. With just a few fun days fishing on the water, we’re able to stock our freezer with fresh, wild-caught fish to last us through those cold winter months.

fishing

Everyone loves a good old-fashioned fish fry, but my favorite way to prepare a nice hunk of white-fleshed fish is to simply season it  and sear in the pan. Incidentally, it’s also one of the easiest ways to prepare fish…perhaps why I love it so much?

I top the fish with some homemade tartar sauce, lettuce, and tomato on a lightly toasted roll. I used drum fish on this particular day – but all types work well for this application. Striped bass, mahi-mahi, tilapia, and cod to name a few! I also highly recommend making your own seasoning blend if time allows, I find it’s so much better than any I’ve purchased in the past.

Blackened Fish Sandwiches

4 pieces of firm, white fleshed fish
1-2 Tbsp Cajun seasoning
1 Tbsp butter
1 Tbsp vegetable oil
4 hamburger buns
lettuce
tomato

For the tartar sauce:
1/2 cup mayonnaise
1 Tbsp dill pickle relish
1 Tbsp sweet pickle relish
juice of half a fresh lemon
kosher salt

Season fish filets generously on both sides with the Cajun seasoning. Set aside.

Make the tartar sauce by combining the mayo, relishes, and lemon juice. Mix to combine, then season to taste with salt.

In a large, heavy-bottomed skillet heat 1 Tbsp butter and the vegetable oil over medium-high heat. Heat until just smoking, then carefully place the fish in the skillet. Cook for about 3-4 minutues on each side, depending on the thickness of the fish. When the meat starts to pull away from each other, it’s usually done.

Place each filet on a bun, top with tartar sauce, and serve with lettuce and tomato.


Source: inspired by our favorite sandwiches at Ray’s Shanty

Salisbury Steak

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Salisbury Steak

Every once in a blue moon, I’ll get a hankering for a Salisbury steak TV dinner. But ugh, the sodium and all the other crap I can’t pronunciate that stares at me from the ingredient listing…I just can’t get passed it. So, when I came across a really great deal on ground beef this week – I thought why not make this retro classic at home?

Seasoned beef patties are browned in a skillet, then mushrooms and onions are sauteed down in the pan drippings to create a rich and delicious brown gravy, that the “steaks” simmer in for a few minutes to finish cooking. I love the flavor that the red wine lends to the sauce – it plays off of the beef and mushroom flavors so well. I used portobello mushrooms since I happened to have some gorgeous ones gifted to me recently (thanks, Donna!), but cremini or even white button mushrooms could be substituted.

I served alongside mashed potatoes and green peas to complete the TV dinner ensemble at home, but homemade macaroni and cheese would also be another classict choice. Everyone really enjoyed it!

This recipe makes about 6 steaks – enough for us to enjoy for dinner , and a couple lunches worth of leftovers for us. Which is a major score, considering that they reheat so darn well. Another one for the recipe box, I’m always happy to find something new and different to make with ground beef!

Salisbury Steak w/ Mushroom-Onion Gravy

For the steaks:
1 1/2 lbs lean ground beef (at least 85/15)
3/4 cup finely chopped onion
1 cup fresh breadcrumbs
1 Tbsp Worcestershire sauce
1 tsp beef boullion granules (I love the ones found in the hispanic food aisle)
2 eggs, beaten
1 tsp kosher salt
1/2 tsp fresh ground black pepper
2 Tbsp butter
vegetable oil

For the gravy:
1 large yellow onion, sliced into 1/4-inch thick slices
8 oz portobello or cremini mushrooms, sliced
2 Tbsp tomato paste
1/4 cup flour
3 1/2 cups beef broth
1/2 cup dry red wine
1 tsp kosher salt
1/2 tsp fresh ground black pepper

To make the steaks, combine the ground beef, chopped onion, breadcrumbs, Worcestershire sauce, bouillon, eggs, salt and pepper. Knead until all combined. Form into 6 oval patties and set aside.

Melt butter and oil together in a large skillet on medium-high heat. Add beef patties and cook on both sides, until well browned (they’ll finish cooking in the gravy). Remove from the skillet and pour off any excess grease.

Reduce the heat to medium and add in the sliced onions and mushrooms. Stir and cook until golden brown and somewhat soft, for several minutes. Add in the tomato paste and cook until starting to brown slightly, about 2 minutes. Add in the flour and cook for an additional minute. Slowly add the beef stock and wine. Stir and cook to reduce and thicken.

Return the patties to the gravy. Spoon the gravy over the top and let them simmer for about 15 minutes to finish cooking.

Serve with plenty of the mushroom-onion gravy piled on top.

Stromboli

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Homemade Stromboli

Since I’ve gone homemade, pizza Friday has long been the favorite night of the week at our house. There’s just something about making your own dough and sliding that pizza pie into the oven in your own kitchen that is so satisfying!

But, about once a month we like to turn our favorite pizzas into homemade stromboli. It’s a little different, and adds some variety! Dough is rolled out into a long oval, toppings and cheese are piled on, then everything is rolled up together and baked. Pizza sauce is served on the side for dipping, as opposed to inside the roll – which tends to make this Italian specialty soggy.

They’d be great for a party or Holiday get-together too, as they’re served as individual slices. I also love the fact that I can cook two of them in the oven at the same time. With pizza, I’m limited to one at a time.

Toppings can vary of course. I’ve found that when I use veggies, I like to give them a quick saute or roast first to release some of the moisture. I’ve done mushrooms, onions, and peppers that way to make a delicious veggie stromboli. But, I’d say our favorite variation is pretty traditional – deli pepperoni and salami with mozzarella and provolone cheese.  If I have some deli ham in the refrigerator I’ll occasionally add that in too. Whatever floats your boat – the only limit is your imagination!

Homemade Stromboli

2 balls pizza dough
cornmeal, for dusting
1/4 lb. deli-sliced pepperoni (sandwich sized)
1/4 lb. hard salami
1 1/2 cups mozzarella cheese, shredded
12 slices Provolone cheese
olive oil
pizza sauce, for serving

Place pizza stone in oven and preheat oven to 500 degrees. Line a large baking sheet with parchment paper and sprinkle with cornmeal. Set aside.

On a clean work surface, use your hands to spread pizza dough into a 12×6-inch oval. In the center of the dough, place the half of the sliced pepperoni, leaving a 2-inch border at the ends to wrap. Repeat with the half of the salami and half of the sliced Provolone cheese. Sprinkle half of the mozzarella cheese on top, right down the middle.

Tuck the ends of the oval in on top of the cheeses. Then, take the flap of dough closest to you and fold it up and over the toppings, then tuck and roll the stromboli over. Seal the other side of the dough into the stromboli by pinching it closed with your fingers.

Carfeully place the stromboli on the prepared baking sheet, seam side down. Repeat process with the remaining ingredients to make another stromboli.

Using a serrated knife, slash the top of the dough gently, 4 or 5 times to create pockets for air to escape. Brush the top of the dough with olive oil.

Carefully slide the parchment paper with the stromboli onto the hot baking stone. Bake for about 15 minutes, until golden brown. Remove from oven and let sit for about 5 minutes before slicing.

Serve with individual servings of pizza sauce.

Chipotle Chicken Skewers

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Chipotle Chicken Skewers with Creamy Dipping Sauce

Guys. I think this just might be our new favorite dinner. Now, I know it’s not really grilling season anymore, technically…but, I think that the fall is one of the best time to fire up your grill! Not to mention tailgating parties and whatnot – which, these would be just perfect for. They’re so good, and so easy!

Sliced chicken breasts are marinaded in a brown sugar-chipotle concoction, that has a few other of my favorite flavors thrown in as well – like garlic, lime, and cilantro. Then threaded onto skewers and grilled. You certainly could cook them under the broiler or on a grill pan as well to get the same charred flavor without having to fire up the grill.

And, lest we not forget the delicious dipping sauce that accompanies them. Creamy, delicious, and studded with finely chopped herbs and scallions – it’s a perfect contrast to the spicy, sweet heat from the chicken.

I served them with cilantro lime rice and steamed broccoli for a healthy dinner that we all enjoyed. Winner, winner, chicken dinner!

Chipotle Chicken Skewers with Creamy Dipping Sauce

2 1/2 pounds boneless, skinless chicken breasts or thighs
1/4 cup packed light brown sugar
4 cloves garlic, minced
2 Tbsp fresh cilantro, minced
1 chipotle chile in adobo sauce, minced
1 Tbsp adobo sauce
1 1/2 tsp salt
1/2 tsp chili powder
1/2 tsp black pepper
12 bamboo or metal skewers

Creamy Dipping Sauce:
3/4 cup sour cream (reduced fat is fine)
1/4 cup Greek yogurt
1/4 cup mayonnaise
1/4 cup fresh lime juice (2-3 limes)
2 Tbsp cilantro leaves, minced
1 Tbsp fresh parsley, minced
2 green onions, finely chopped
1/4 tsp garlic powder
1 tsp salt
1/4 tsp black pepper

Slice the chicken breasts into long, thin strips, about 1/2-inch thick. In a small bowl, stir together the brown sugar, garlic, cilantro, chipotle chile, adobo sauce, salt, and pepper. Toss the chicken with the brown sugar mixture coating all the pieces evenly. Cover the chicken and refrigerate for at least 30 minutes and up to 24 hours.

For the dipping sauce, in a bowl, stir all the ingredients together. Cover the mixture and let stand at room temperature for 30 minutes until the flavors combine. Cover the bamboo skewers with water and soak for 15 minutes. Skip this step if using metal skewers.

Preheat an oven broiler or gas/charcoal grill. Weave two strips of chicken onto each skewer. Broil or grill the chicken for 5-8 minutes until cooked through, using nonstick cooking spray on a foil-lined pan if you are broiling. Serve immediately with the dipping sauce.

Source: adapted from America’s Test Kitchen Healthy Family Cookbook via Mel’s Kitchen Cafe