Shaker Gourmet: Summer’s Comin’ Edition

Yes, I’ve been remiss in these posts and I offer my apologies. To get it going again, here is a delish meal for the warm nights.

Avacado, Tomato, Mango Salsa

  • 1 mango – peeled, seeded and diced
  • 1 avocado – peeled, pitted, and diced
  • 4 medium tomatoes, diced
  • 1 jalapeno pepper, seeded and minced
  • 1/2 cup chopped fresh cilantro
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped red onion
  • 3 tablespoons olive oil

–In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Rest of meal below!

Pecan-Crusted Catfish with Lemon-Jalapeño Drizzle

* 2T all-purpose flour
* 1.5T cajun seasoning (one that is relatively salt-free)
* 1/4 tsp. salt
* 1 large egg
* 2T milk
* 3/4 cup finely chopped pecans
* 4 six-ounce catfish fillets

* 2T vegetable oil
* 2T unsalted butter
* 1 scallion, white and green parts, minced
* 1 jalapeño pepper, seeded & minced
* 1 garlic clove, minced
* 3T fresh lemon juice

–Position a rack in top third of oven and heat to 350.

–In shallow dish, mix flour, cajun seasoning, and salt. In another shallow dish, mix egg and milk. Place pecans on dinner plate. Dip each piece of catfish in the flour, then in the egg mix, then in pecans, pressing to adhere.

–In large, ovenproof skillet, heat oil over med-high heat. Add fillets and reduce heat to medium. Cook until underside is toasted, about 3 minutes. Turn fillets. Place skillet in oven and bake until center of the fillets look opaque when flaked with tip of knife ( about 5 -7 minutes).

–Transfer fillets to plates. Add butter to skillet and heat over high heat. Add scallion, jalapeño, and garlic. Coo, stirring almost constantly until softened (about 1 minute). Add lemon juice then drizzle equal amounts over fillets. Serve immediately

Oven-Roasted Chile-Kissed Yams

* 4 large fresh yams/sweet potatoes; peeled and cut into 1-inch cubes
* 2T unsalted butter
* 2T olive oil
* 3 garlic cloves, crushed
* 1/2 tsp salt
* 1 T ground mild chile pepper

–Preheat oven to 400 degrees. Lightly oil a 15×10 baking dish.

–Bring a large pot of water to boil. Add sw. potatoes and parboil for 5 minutes. Drain and rinse under cold water. Put in baking dish.

–Meanwhile, in small pot, heat butter, oil, and garlic until garlic is bubbling around the edges but not browned. Strain over sweet potatoes, season with salt, and toss.

–Bake, turning occasionally, until tender and browned–about an hour. During last 5 minutes, sprinkle with ground chile. Serve hot.

Jack Daniel’s Hot Fudge Sundaes

* 1/4 cup heavy cream
* 1/4 cup unsalted butter
* 6 oz semi-sweet chocolate, finely chopped
* 2 T bourbon, such as Jack Daniel’s (or brewed strong coffee)
* 1 T honey
* vanilla ice cream
* 1/2 cup crushed peanut brittle

–Heat cream and butter in medium saucepan over low heat until simmering. Remove from heat and add chocolate. Let stand until chocolate softens, about 3 minutes, then whisk smooth. Whisk in bourbon & honey.

–Serve over ice cream and brittle.

Note: this sauce will firm into a chocolate cap; if you want liquid sauce, substitute an additional 1/4 cup heavy cream for the butter.

If you’d like to participate in Shaker Gourmet, email me at: shakergourmet (at) gmail.com. Include a link to your blog, if you have one. If you have any fabulous summertime recipes, please share with us!

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11 Comments

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11 responses to “Shaker Gourmet: Summer’s Comin’ Edition

  1. DBK

    Try substituting papaya for the mango in the salsa recipe and serve over spicy, grilled shrimp.

  2. what is “heavy cream” (i’m italian :)). Thanks!

  3. Betsy

    I love that one of the instructions is “Coo, stirring almost constantly until softened.” I also like to coo over good food. 🙂

  4. Misty

    mister kueche–“heavy cream” is cream that has a butterfat content between 36% and 40%. The butterfat content is what makes it “heavy”.

    Betsy–LOL!

  5. oddjob

    A stripped down version of the salsa makes a terrific salad at any time of year:

    1 avocado sufficiently ripe for slicing, but not for guacamole
    1 ripe tomato (or combination of just a few tomatoes of different varieties)
    fraction of a red onion (just cut out a wedge large enough to suit taste), coarsely chopped
    1 lime, halved
    kosher or sea salt to taste

    Halve the avocado, remove the pit and use a paring knife to cut the interior flesh into slices. Spoon out the slices and array on a serving plate.
    Slice the tomatoes and serve atop the avocado slices (or if too many of each for the plate place them in alternating layers).
    Sprinkle with chopped red onion and salt.
    Squeeze the lime’s juices over the array and serve.

    This can of course handle any number of modifications. Add any number of chopped fresh herbs, diced hot pepper, or substitute lemon juice (or perhaps white wine vinegar) for lime juice. All of it works wonderfully.

    My particular favorite is to use come combination of a few medium to large tomatoes of different heirloom varieties and colors. You still have the same basic result, but in a far more colorful version and with more intriguing tomato flavors!

    I’ve never tried it, but I can certainly see adding chopped roasted peppers, too.

  6. what is “heavy cream”

    I believe in Europe it is called “double cream”.

  7. Jewel

    Wow, those recipes all sound amazing. I wish I was motivated enough to make ’em all. 😉

    Question: if one was to make the entire meal, how would one coordinate cooking the fish and the yams, since they cook at different temperatures (and one only has one oven)?

  8. Misty

    I’d probably make the yams ahead of time (w/o chile pepper)–early enough that the oven could cool sufficiently for the fish–and warm it up while the fish cooks (and then add the chile pepper step).

    I have no idea if this would dramatically affect the dish but I doubt it.

  9. Jewel

    Thanks, Misty. I’m trying to improve my very mediocre cooking. I tried to make myself a quesidilla (sp?) for supper, and while half of it did make it to the plate, the other half is firmly stuck to the bottom of the pan… 😦

  10. Man, that all sounds good. Except that salsa. That is like the Salsa of Death for me since I am allergic to avocado, tomato AND mango!!! 😦

    I think I am making the catfish tonight though. Yum! Thanks for the recipes!

  11. Pingback: Daily Round-Up at Shakesville

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