Scarlet Snapper for Two!

The teen has been begging for some snapper so we ducked into Quik Stop in Port Isabel and picked up a lovely piece of Scarlet Snapper that I thought was just right to feed two people...two normal people. 

I cooked it up with some orzo for dinner tonight...I took 1/3, gave him 2/3...and still he asks "is there more snapper?"

O.M.G.

A nice piece of fish, delicious orzo, a salad, garlic toast, fresh blackberries and whipped cream for dessert...I was beyond full.  Oh yeah, the teen won't eat salad ...oh well...what's a mom to do?  I just shrugged and offered him my fish skin...he loves it, me not so much.  He smiled.

Scarlet Snapper with Orzo

Ingredients:

1-2 quarts water
1 cup chicken broth
1 cup whole wheat orzo pasta
2 tablespoons diced onion
Kosher Salt
2 tablespoons butter (or olive oil if prefer)

2 tbsp butter
1/4 cup EVOO
1/2 white onion, diced
2-3 tablespoons chiffonade of fresh basil
1-2 green onions, split and thinly sliced
4 cloves garlic - through a garlic press
1 filet of Scarlet Snapper - skin on
Lemon Pepper to Taste
1/2 lemon thinly sliced
1/2 lemon reserved

Method:

Bring water and chicken broth to boil in a 3 qt saucepan.  Add salt, chopped onion, and orzo pasta.  Bring back to boil, reduce heat to medium and boil for 8 minutes.  Drain, add 2 tablespoons of butter, and stir.

While orzo is cooking, add butter and EVOO to large skillet over medium high heat.  Add diced onion, 1/2 of the basil, 1/2 of the green onion and garlic to pan, cook for 2-3 minutes.   Push veg to the side and add the Scarlet Snapper filet to the pan, skin side down.  Place lemon slices on top of fish.  Cover pan with lid.  Cook until lower half of fish is turning white.  Move lemon slices off to the side and flip fish, scooting it to the side of the pan. 

Add orzo to pan and stir in the the rest of the onion and basil.  Lemon pepper the fish and return the lemon slices to the top of the skin side of the fish, return the lid to the pan and cook until fish is done (the entire fish cooking time took about 10-12 minutes for a .80 pound piece of fish).

Plate the orzo and place the fish on top of the orzo.  Squeeze fresh lemon juice over the fish and serve.

Awesomely delicious!

Bon Appetit, Y'all!

SHARED WITH:

OSSO BUCO FOR TWO!

So tender you can cut it with a spoon

As Valentine's Day approaches, we start thinking about a special meal for our special someone.  My hubby is in town this week-end so I decided to do an early Valentine's dinner at home.  He may be home next week-end, and if so, we will likely eat out somewhere special...because we soon celebrate our anniversary.  February is a busy month for us! 

When I was last at Central Market I picked up two hugely awesome veal shanks.  The teen doesn't care for Osso Buco so I knew it would just be me and the husband :-)  Good thing...two big veal shanks set me back $35!  I thought this was supposed to be a poor man's stew.  No poor man can afford veal in the U.S.... unless they grow it themselves!  This was a labor of love - and the house smells delicious as it is cooking.  Here's how I tweaked my full-size recipe to be a perfect dinner for two!

OSSO BUCO FOR TWO

Ingredients:

Olive Oil - enough to cover bottom of Dutch Oven
Flour - for dredging the shanks
Sea Salt - fine grind for this, not kosher
Fresh ground pepper
2 veal shanks - the meatiest you can find - cut 4 to 5 inches thick
Butcher's twine
3 carrots - diced
3 celery stalks - diced
2 large cloves of garlic, finely minced
1 small to medium yellow onion - diced
15 oz can good quality whole peeled tomatoes - remove from juice - chop or squeeze into pan
1 small can (15oz) crushed tomatoes
1quart beef stock - I prefer the cartons - Organic if I can get it
1 cup Pinot Grigio (any good crisp white wine - one you would serve with dinner)
2 plum tomatoes, diced (or whatever looks freshest and smells freshest at the market - this time I used a largish tomato from Mexico - it smelled so "tomatoey" and the plums looked a bit anemic...go with what's best!)
6 basil leaves, cut in chiffonade plus more for sprinkling over the dish when served  (I used more this time because my husband brought some beautiful organic basil to me - he knows the way to my heart!)
Salt and pepper to taste

Method:

Prepare the shanks by tying them around the outside with butcher's string.




Two beautiful pieces veal shank

 Season flour with fine sea salt and ground pepper.
Heat olive oil in a large Dutch oven (oil should just cover the bottom of the pan)
Dredge veal shanks in flour, add shanks to Dutch oven and brown, turning frequently to get a good light brown crust...takes between 6-8 minutes. 



Browning the veal before removing
to saute the mirepoix and garlic


Remove shanks from pan to a plate and let rest while you saute the vegetable base.

Mis en place - mirepoix and garlic

Reduce heat to medium, add carrots, celery, onion, and garlic.  Saute to soften. 



Saute the veg in the oil left in the pan
after browning the veal...good stuff in that pan!



Add canned tomatoes, and 1/2 quart of beef stock. Return the veal shanks to the pan, nestling them down into the vegetables and broth - the liquid should reach about halfway up the shank. Cover and let simmer about 45-50 minutes. 

 

Ready to simmer covered on stove top

Add the wine, the diced fresh tomatoes, the basil, and the remaining 1/2 quart stock to the pan.

Place uncovered in 375 degree oven for about 1 to 1 1/2 hours ... or until very tender.

Just out of the oven

Removing the shanks from the broth

 (Shanks are a leg muscle cut and tighten up in the earlier stages...then relax as they braise...the full length of cooking time is necessary to get to the very tender state you are looking for) Salt and pepper to taste.  Remove from pot and snip the butcher's twine before serving.  The meat should be falling off the bone and melt in your mouth tender. 

Place prepared risotto (I used an easier version of the previously posted  3-Cheese Risotto) in two pasta bowls.  Place one veal shank in each bowl.  Ladle the broth/tomato sauce over the top.  Sprinkle with finely chopped basil.  A crusty loaf of bread.  A glass of good wine...some berries or other fresh fruit for dessert.  Mangia bene!  A very romantic and filling meal ... just for two!

You will likely have leftover "sauce" - save it and serve it over pasta for a second meal.... it is absolutely delicious tasting and will be even better the next day!  Leftovers say "lunch" to me!

Bon Appetit, Y'all!!!