More Recipes

Shrimp, Tomato, and Basil Pasta

2008-05-06T11:29:00.000-07:00

1 1/2 pounds medium shrimp, peeled and deveined (tails removed)
Coarse salt and ground pepper
6 teaspoons olive oil
2 garlic cloves, minced
1 can (14 1/2 ounces) diced tomatoes in juice
1 pint cherry or grape tomatoes, halved
1/2 pound linguine
1 1/2 cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish (optional)

Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.
Make sauce: To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.
Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.

Chopped Salad with Spicy Pork and Buttermilk Dressing

2008-05-06T11:24:00.000-07:00

1/2 teaspoon chipotle chile powder
Coarse salt and ground pepper
1 pork tenderloin (about 1 pound)
1/2 cup low-fat buttermilk
3 tablespoons light mayonnaise
2 scallions, whites minced and greens thinly sliced, separated
1 garlic clove, crushed through a press
1 head romaine lettuce (1 1/4 pounds), trimmed and chopped
1 pint cherry tomatoes, quartered
1 package (10 ounces) frozen corn kernels, thawed and patted dry
2 ounces pepper Jack cheese, cubed

Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a small bowl, combine chile powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Place pork on prepared baking sheet; rub with spice mixture.
Broil pork until an instant-read thermometer inserted in thickest part registers 145 degrees, 14 to 16 minutes, turning twice during cooking. Let pork rest 10 minutes, then cut into bite-size chunks.
Make dressing: In a large bowl, whisk together buttermilk, mayonnaise, scallion whites, and garlic; season with salt and pepper.
Add romaine, tomatoes, corn, cheese, scallion greens, and pork to the bowl. Toss to combine, and serve immediately.

Beef Stir-Fry with Snap Peas

2008-05-06T11:20:00.000-07:00

Coarse salt and ground pepper
1 cup long-grain white rice
1 pound sirloin steak, thinly sliced crosswise, halved if long
1 tablespoon cornstarch
2 teaspoons vegetable oil
12 ounces snap peas, strings removed
5 to 6 scallions, white and green parts separated, thinly sliced diagonally
1 tablespoon grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
2 tablespoons fresh lime juice (from about 1 lime)

In a medium saucepan with a lid, bring 2 cups salted water to a boil. Add rice; return to a boil. Stir once, and reduce to a simmer. Cover, and cook until rice is tender, 15 to 20 minutes. Remove from heat; let stand, covered, 5 minutes, then fluff with a fork.
Ten minutes before rice is done, place steak in a medium bowl. Sprinkle with cornstarch, and season with salt and pepper; toss to coat. In a large skillet, heat oil over medium-high. Cook half the steak until browned on one side, 1 to 2 minutes (steak will cook further in step 3); transfer to a plate. Repeat with remaining beef.
Add snap peas, white part of scallions, ginger, red-pepper flakes, and 3/4 cup water to skillet; season with salt and pepper. Cook until snap peas turn bright green, 1 to 2 minutes. Return steak to skillet until cooked through, 1 to 2 minutes. Remove from heat, and mix in green part of scallions and lime juice. Serve with rice.

Spinach and Brie Chicken with Tomato Orzo

2008-05-06T11:14:00.000-07:00

Recipe by Everyday-Food

Coarse salt and ground pepper
8 thin chicken cutlets (1 1/2 pounds total)
2 tablespoons Dijon mustard
1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
4 ounces Brie cheese, cut into 8 slices
1 cup orzo
2 plum tomatoes, cored and chopped
1/4 cup chopped fresh parsley
1 tablespoon butter
1 tablespoon fresh lemon juice

Set a large saucepan of salted water to boil. Heat broiler, with rack set 4 inches from heat. Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evenly, spread one side of each cutlet with mustard; top with spinach, then cheese. Season with salt and pepper. Starting at short end, roll chicken up tightly, and arrange, seam side down, on sheet.
Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes.
Meanwhile, cook orzo in boiling water until al dente. Drain well; return to pot. Add tomatoes, parsley, butter, and lemon juice. Season with salt and pepper, and toss to combine. Serve stuffed chicken with orzo.

Chicken Fried Rice

2008-04-30T12:40:00.000-07:00

1 cup long-grain white rice
2 boneless, skinless chicken breasts, (12 ounces total)
Salt and freshly ground pepper
2 tablespoons vegetable oil
2 large eggs
2 scallions, trimmed and thinly sliced on the diagonal
1 teaspoon grated and peeled fresh ginger
1/2 cup diced red bell pepper, (about 1 small pepper)
2 tablespoons soy sauce
1/2 teaspoon sugar
1/2 cup homemade or low-sodium store-bought chicken stock
1 cup snow peas, trimmed, sliced on the diagonal into thirds

Cook rice according to package instructions; set aside. Pound breasts with a mallet until 1/4 inch thick. Cut into strips (each 3 inches long and 1/2 inch wide). Season with salt and pepper.
Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat until hot but not smoking. Cook chicken until just cooked through, 3 to 4 minutes. Transfer to a plate.
Reduce heat to medium; add remaining tablespoon oil. Add eggs; just as whites begin to set, stir to scramble. Add scallions and ginger; cook 1 minute. Add reserved rice and bell pepper; cook 2 minutes. Stir together soy sauce, sugar, and stock; add to skillet. Add snow peas and reserved chicken; cook until heated through, about 3 minutes

Broiled Soy-Glazed Pork with Rice and Asian Vegetables

2008-04-30T12:38:00.000-07:00

1 1/2 cups long-grain white rice
8 ounces snow peas, trimmed
2 medium carrots, halved lengthwise and thinly sliced on the diagonal
2 red bell peppers (ribs and seeds removed), thinly sliced
1 bunch scallions, ends trimmed, cut crosswise into 3-inch lengths
2 tablespoons vegetable oil, such as safflower
1/4 cup soy sauce
Coarse salt and ground pepper
1 pork tenderloin (1 to 1 1/4 pounds), halved crosswise
1/4 cup honey

Cook rice according to package instructions; cover, and set aside. Meanwhile, heat broiler, with rack set 4 inches from heat. On a large rimmed baking sheet, toss snow peas, carrots, bell peppers, and scallions with oil and 2 tablespoons soy sauce; season with salt and pepper.
Place pork on top of vegetables, and season with salt, pepper, and 1 tablespoon honey. Broil until pork and vegetables begin to char, 6 to 8 minutes. Toss vegetables, and turn pork; drizzle pork with 1 tablespoon honey.
Continue to broil until an instant-read thermometer inserted in thickest part of pork registers 145 degrees and vegetables are charred in spots, 6 to 8 minutes, tossing vegetables once more. Remove from broiler. Cover with aluminum foil, and let rest, 10 minutes.
In a small bowl, make sauce: Stir together remaining 2 tablespoons soy sauce and honey. Thinly slice pork, and serve with vegetables, rice, and sauce.

Teriyaki Chicken Wings

2008-04-30T12:36:00.000-07:00

4 chicken wings (about 10 ounces), separated at joint
Coarse salt and freshly ground pepper
2 tablespoons reduced-sodium soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1/4 cup long-grain white rice
1 cup small broccoli florets

Heat broiler with rack 4 inches from heat. Arrange wings on an aluminum-foil-lined rimmed baking sheet (for easy cleanup); season with salt and pepper. Broil, turning once, until lightly browned and tender, about 20 minutes.
In a small bowl, whisk together soy sauce, honey, and vinegar. Reserve 2 tablespoons for dipping.
Remove wings from broiler; brush with remaining sauce. Return to broiler, turning and brushing with sauce twice, until browned and glazed, 2 to 4 minutes. Brush with pan juices before serving.
Meanwhile, in a small saucepan with a tight-fitting lid, bring 1/2 cup water and 1/2 teaspoon salt to a boil; add rice and stir. Cover; reduce heat to low, and simmer 15 minutes. Scatter broccoli over rice; cover, and cook 5 minutes. Remove from heat without removing lid. Set aside to steam, off heat, 10 minutes.
Using a fork, gently fluff rice, mixing with broccoli. Serve wings with broccoli rice and reserved sauce on the side.

Honey-Glazed Chicken

2008-04-30T12:34:00.000-07:00

1/2 cup honey
1 tablespoon balsamic vinegar
2 teaspoons dried thyme
Coarse salt and ground pepper
1 chicken, (about 3 pounds) cut into 8 pieces

Preheat oven to 475 degrees. Line a rimmed baking sheet with foil. In a small bowl (or glass measuring cup), whisk together honey, vinegar, thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
Place chicken pieces on prepared pan; brush with honey glaze to coat. Roast, brushing twice with glaze (do not baste during last 5 minutes of cooking), until chicken is deep brown on the outside and opaque throughout, 20 to 25 minutes.

Peanut-Crusted Chicken Breasts

2008-04-30T12:29:00.000-07:00

1 tablespoon olive oil, plus more for baking sheet
3/4 cup unsalted peanuts
3 slices white sandwich bread, torn into small pieces
Coarse salt and ground pepper
2 large eggs
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
1 1/2 pounds asparagus, trimmed
1 tablespoon butter
2 teaspoons finely grated lemon zest

Preheat oven to 475 degrees. Line a rimmed baking sheet with aluminum foil; lightly oil, and set aside. In a food processor, pulse peanuts and bread until coarsely ground. Transfer to a wide rimmed medium bowl; whisk in oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
In a large bowl, beat eggs; season generously with salt and pepper. Add chicken, and turn to coat. One piece at a time, dredge in peanut breading, gently pressing onto chicken; transfer to prepared baking sheet. Bake until lightly browned and just cooked through, about 15 minutes.
While chicken is baking, cook asparagus in a large saucepan of boiling salted water until tender, 3 to 4 minutes, depending on thickness. Drain and transfer to a bowl along with butter and lemon zest; season with salt and pepper, and toss to combine. Serve chicken with asparagus or broccoli.

Creamy Deviled Eggs

2008-04-30T12:25:00.000-07:00

8 large eggs
1/3 cup light mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
1 tablespoon minced shallot
1/4 teaspoon hot sauce, such as Tabasco
Coarse salt and ground pepper
Paprika, for garnish

Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.
Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.

Asian Chicken with Cashews

2008-04-30T12:20:00.000-07:00

2 tablespoons soy sauce
2 tablespoons fresh lime juice (from 1 lime), plus wedges for serving (optional)
1 teaspoon cornstarch
Ground pepper
1 red bell pepper (ribs and seeds removed), cut into strips
1 bunch scallions (about 6), cut into 2-inch lengths
3 garlic cloves, thinly sliced
1 piece fresh ginger (2 inches), peeled, thinly sliced, and cut into thin strips
4 boneless, skinless chicken breast halves (6 ounces each)
1/3 cup roasted cashews

In a 2 1/2-quart microwave-safe dish with a lid, stir together soy sauce, lime juice, and cornstarch; season with pepper. Add bell pepper, scallions, garlic, ginger, and chicken; toss to coat.
Cover, and microwave on high 8 to 10 minutes, turning chicken over halfway through. Thinly slice chicken crosswise. Transfer to serving plates, and top with vegetables and juices. Scatter with cashews, and serve with lime wedges, if desired.

Frosted Chocolate-Buttermilk Cupcakes

2008-04-12T21:04:00.001-07:00

Ingredients

Makes 12

* 3/4 cup all-purpose flour (spooned and leveled)
* 3/4 cup sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 6 tablespoons unsweetened cocoa powder, preferably Dutch-process
* 3 tablespoons unsalted butter, melted
* 6 tablespoons buttermilk
* 1 large egg
* 1 large egg white
* Light Cream-Cheese Icing
* Candy decorations (optional)

Directions
1. Preheat oven to 350 degrees. Line standard 12-cup muffin tin (or 6-cup muffin tins) with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
2. With an electric mixer, combine cocoa and 3 tablespoons hot water until a thick paste forms (this process intensifies the chocolate flavor). Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth.
3. Scoop (or spoon) batter into prepared tin(s). Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely.
4. For the light cream-cheese icing:With an electric mixer, beat 3 ounces softened reduced-fat cream cheese and 1 cup confectioners' sugar until light and fluffy. (To make without a mixer, sift sugar before stirring into cream cheese).
5. Use an offset spatula or butter knife to spread icing over tops. Decorate as desired.

Fishing Jokes

Seafood Recipes

Giant Chocolate Chip Cookies

2008-04-12T21:01:00.000-07:00

Makes 16 Cookies

* 2 cups all-purpose flour , spooned and leveled
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 1 cup (2 sticks) unsalted butter, room temperature
* 1 cup granulated sugar
* 3/4 cup packed light-brown sugar
* 2 large eggs
* 2 teaspoons pure vanilla extract
* 1 bag (12 ounces) chocolate chips

Directions

1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
2. In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.
3. With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.
4. Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in two batches, using two baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.
5. Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 2 days.

Seafood Recipes

Fishing Jokes

Apple Pie

2008-04-12T20:58:00.000-07:00

Ingredients

Makes one 9-inch double-crust pie

* Pate Brisee
* 5 pounds Granny Smith Apples
* 1 tablespoon finely grated lemon zest
* 2 teaspoons fresh lemon juice
* 3/4 cup packed light-brown sugar
* 1/4 cup granulated sugar
* 1/4 cup all-purpose flour, plus more for dusting
* 1 teaspoon coarse salt
* 1 teaspoon ground cinnamon
* 1 teaspoon freshly grated nutmeg
* 3 tablespoons cold unsalted butter, cut into small pieces
* 1 large egg yolk
* 1 tablespoon heavy cream
* Fine sanding sugar, for sprinkling

Directions

1. On a lightly floured work surface, roll 1 disk of dough to 1/8 inch thick. Fit into a 9-inch deep-dish pie plate. Trim edges flush with rim. Refrigerate 1 hour.
2. Roll remaining disk of dough to 1/8 inch thick. Using a 1 3/4-inch fluted round cutter, cut out about 70 rounds, rerolling scraps if necessary. Place rounds on a parchment-lined baking sheet, and refrigerate for 30 minutes.
3. Peel and core apples. Thinly slice half the apples, and cut remaining apples into 1-inch pieces.
4. Toss together apples, lemon zest and juice, sugars, flour, salt, cinnamon, and nutmeg in a large bowl. Place filling in piecrust, mounding it in the center. Dot with butter. To make egg wash, whisk together egg yolk and cream in a small bowl. Lightly brush edge of piecrust with egg wash. Arrange dough rounds over filling, working in a spiral from the outside in to the center, overlapping them slightly. Lightly brush top of each round with egg wash as you work to help them adhere to one another. Once the filling has been covered with rounds, lightly brush entire top of pie with egg wash. Sprinkle top with sanding sugar. Refrigerate pie for 1 hour.
5. Preheat oven to 400 degrees, with racks in the middle and lower positions. Place a foil lined baking sheet on lower rack to catch any juices. Place pie on middle rack and bake until crust begins to turn golden brown, about 25 minutes. Reduce oven temperature to 375, and bake until crust is golden brown and juices are bubbling, about 1 hour and 10 minutes more. Tent with foil if crust browns too quickly. Let cool completely on a wire rack.

Seafood Recipes

Strawberry Shortcakes

2008-04-12T20:55:00.000-07:00

Ingredients

Serves 8

* 1 1/2 pounds (about 6 cups) fresh strawberries
* 1/4 cup plus 1/3 cup plus 1 tablespoon sugar
* 2 1/2 cups all-purpose flour, (spooned and leveled), plus more for dusting
* 1/2 cup cold (1 stick) unsalted butter, cut into small pieces
* 2 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1 cup milk
* Whipped Cream

Directions

1. Preheat oven to 425 degrees. Make the sweetened strawberries: Hull and quarter strawberries; toss in a medium bowl with 1/4 cup sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 1 day, covered and refrigerated).
2. In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess.
3. Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a 4-by-8-inch rectangle.
4. Dust a large knife with flour; cut dough into eight squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with berries and whipped cream.

Seafood Recipes

Apple Turnovers

2008-04-12T20:51:00.000-07:00

Ingredients

Makes 24
* 2 ounces (about 1 cup) dried apples, finely chopped
* 1/3 cup dried cherries, finely chopped
* 1/4 cup dried currants
* 1/2 cup apple juice
* 1/2 cup Pink Applesauce
* 2 (10-by-13-inch) sheets frozen puff pastry, thawed
* All-purpose flour, for work surface
* 1 large egg, lightly beaten
* Sugar, for sprinkling

Directions
1. Combine apples, cherries, and currants in a medium heatproof bowl. In a small saucepan, heat apple juice until simmering and pour over dried fruit. Stir to combine, and let stand until juice is absorbed, about 5 minutes. Stir in applesauce; set aside.
2. Place puff pastry sheet on a lightly floured work surface. Trim edges, and cut out twelve 3-by-3-inch squares, discarding excess dough. Place a tablespoon of apple filling in center of each square. In a small bowl, stir together egg and 1 tablespoon water. Using a pastry brush, lightly brush the edges of each pastry square with egg wash. Fold pastry over filling to enclose, forming a triangle. Lightly press edges to seal. Using a floured fork, crimp edges decoratively with tines, if desired. Transfer turnovers to a parchment-lined baking sheet. Repeat with remaining pastry and filling. Chill for 30 minutes.
3. Preheat oven to 375 degrees.with rack in center. Brush turnovers lightly with egg wash, and sprinkle with sugar. Bake until deep golden brown and puffed, about 25 minutes. Let cool 10 minutes. Serve warm or at room temperature.

Lemon Pie

2008-04-12T20:44:00.000-07:00

1 pre-baked prepared or home-made pie crust shell

Preheat oven to 300°F.

Filling:
7 tablespoons cornstarch
1 tablespoon flour
1 3/4 cups granulated sugar
2 cups water, boiling
4 egg yolks, beaten
grated rind of two lemons
1 tablespoon butter
1/4 teaspoon salt
1/2 cup unstrained lemon juice

Sift together cornstarch, flour, and sugar. Whisk in boiling water, continuing to stir until mixture becomes smooth.
Cook the mixture in top of a double boiler for five minutes. Be sure the water in the double boiler is simmering before the five-minute count begins. Meanwhile, beat four egg yolks. Stir several tablespoons of the hot mixture into the beaten egg yolks (to temper), then slowly combine the egg yolks entirely with the remaining hot mixture. Stir in grated lemon rind, butter, salt, and lemon juice. Stir constantly, continuing to cook until the egg yolks become smooth and thick. Pour the filling into the baked pie shell. Cover with meringue (see below) while still warm, but not hot.

Meringue:
5 egg whites, stiffly beaten
1/4 teaspoon salt, scant
9 tablespoons granulated sugar
1/4 teaspoon lemon juice

Place salt and lemon juice in bowl and beat egg whites until stiff, but not separating. While beating, gradually add sugar. Spread meringue on top of lemon filling. Bake pie at 300°F until the meringue takes on a delicately golden color with lightly browned tops. Allow to cool before serving.

Dilly Salt Free Seasoning Mix

2008-02-10T19:16:00.000-08:00

Dilly Salt Free Seasoning Mix

¼ cup dried dill weed
3 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons dried basil
2 teaspoons celery seed
1 ¼ teaspoons dried grated lemon peel
1 ½ teaspoons dried grated orange peel
1 teaspoon dried oregano
1 teaspoon paprika

Combine ingredients in small mixing bowl with wire whisk. Transfer mixture to ½ pint jar. Seal jar.

Dilly Salt Free Seasoning: Season fish fillets with a sprinkling before grilling , baking, or poaching, or use kit in place of salt on steamed vegetables. Or try adding 1 to 2 teaspoons to an oil and vinegar salad dressing for a dilly of a salad.

Caramelized Pears

2008-02-05T18:26:00.001-08:00

Ingredients

Serves 4

* 4 red Bartlett pears
* 1/3 cup granulated sugar
Directions

1. Halve pears lengthwise; remove cores. (A melon baller removes cores easily, but a small spoon works, too.) Place sugar on a plate.
2. Heat a large skillet over medium. Press cut side of each halved pear in sugar. Pressing the cut sides of pears in sugar before cooking helps them caramelize. Place cut side down in skillet (fit will be snug). Cook until beginning to brown, 7 to 8 minutes.
3. Add 1/2 cup water. Cover; simmer until pears are tender, 5 to 10 minutes (depending on ripeness), adding more water if sugar begins to burn.
4. If liquid in pan is thin, simmer until thickened to a saucelike consistency; if it is thick, add more water. Serve sauce over pears.

Seafood Recipes

Fishing Jokes

Buttermilk Mashed Potatoes

2008-02-05T18:18:00.000-08:00

Ingredients

Serves 4

* 1 1/2 pounds new potatoes (4 medium), peeled and cut into 1-inch chunks
* Coarse salt and ground pepper
* 1/4 to 1/2 cup buttermilk
* 2 tablespoons butter, cut into small pieces
* Snipped chives for garnish, optional

Directions

1. Place potatoes in a large saucepan; add enough cold water to cover by 2 inches. Bring to a boil; add 1 tablespoon salt, and cook until potatoes are very tender when pierced with the tip of a paring knife, 20 to 25 minutes.
2. Drain; place in a large bowl. Mash with a potato masher, then add buttermilk and butter. Season with salt and pepper. Mash until smooth and combined. If desired, garnish with snipped chives.

Seafood Recipes

Sauteed Grape Tomatoes

2008-02-05T18:14:00.000-08:00

Ingredients

Serves 4

* 2 teaspoons olive oil
* 1 small shallot, minced
* 2 pints grape tomatoes (4 cups)
* 2 tablespoons chopped fresh parsley
* Coarse salt and ground pepper

Directions

1. In a large skillet, heat oil over medium-low heat. Cook shallot, stirring often, until softened, about 5 minutes.
2. Add tomatoes and 1/2 cup water. Bring to a simmer; cook, covered, 5 minutes. Uncover, and raise heat to medium-high; cook, tossing often, until tomatoes have softened and water has evaporated, about 3 minutes.
3. Stir in parsley. Season with salt and pepper; toss to combine.

Seafood Recipes

Parmesan-Stuffed Chicken Breasts

2008-01-23T12:37:00.000-08:00

Serves 4

* 1 cup fresh flat-leaf parsley leaves, chopped
* 1/4 cup plain dried breadcrumbs
* 1/4 cup grated Parmesan cheese
* Grated zest of 1 lemon (about 1 tablespoon)
* Coarse salt and ground pepper
* 4 bone-in chicken breast halves (about 3 pounds)

Directions

1. Preheat oven to 450 degrees. In a small bowl, mix parsley, breadcrumbs, Parmesan, and zest. Season with 1/4 teaspoon each salt and pepper.
2. Divide parsley mixture into four mounds. Carefully loosen chicken skin with fingers; tuck parsley mixture under skin. Season chicken with salt and pepper. Place in a 9-by-13-inch roasting pan.
3. Bake until skin is crispy, chicken is cooked through, and an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees, about 30 minutes.

Fishin' Topsail's Seafood Recipes

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