Category Archives: sauteeing

moroccan fish tagine

ingredients

  • 1 1/2 lbs skinless cod fillets (1 to 1 1/2 inches thick), cut into 1 1/2- to 2- inch pieces
  • 3/4 tsp salt, divided
  • 1/2 cup fresh cilantro leaves, plus 1/4 cup chopped
  • 4 garlic clove, peeled
  • 1 1/4 tsp ground cumin
  • 1 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 1/4 TBSP lemon juice
  • 6 TBSP extra-virgin olive oil, divided
  • 1 onion, halved and sliced through root end 1/4-inch thick
  • 1 green bell pepper, stemmed, seeded, and cut into 1/4-inch strips
  • 1 carrot, peeled and sliced on bias 1/4 inch thick
  • 1 14.5 oz. can diced tomatoes
  • 1/3 cup pitted green olives, quartered lengthwise
  • 2 TBSP finely chopped preserved lemon

preparation

  1. Place cod in bowl and toss with 1/2 teaspoon salt. Set aside.
  2. Pulse cilantro leaves, garlic, cumin, paprika , and cayenne in food processor until cilantro and garlic are finely chopped, about 12 pulses. Add lemon juice and pulse briefly to combine. Transfer mixture to small bowl and stir in 2 tablespoons oil. Set aside.
  3. Heat remaining 1/4 cup oil in large Dutch oven over medium heat until shimmering. Add onion, bell pepper, carrot, and remaining 1/4 teaspoon salt and cook, stirring frequently, until softened, 5 to 7 minutes. Stir in tomatoes and their juice, olives, and preserved lemon. Spread mixture in even layer on bottom of pot.
  4. Toss cod with cilantro mixture until evenly coated, then arrange cod over vegetables in single layer. Cover and cook until cod starts to turn opaque and juices from cod are simmering vigorously, 3 to 5 minutes. Remove pot from heat and let stand, covered, until cod is opaque and just cooked through (cod should register 140 degrees), 3 to 5 minutes. Sprinkle with chopped cilantro and serve.

nutritional information

n/a
yield: 4 servings
time: 40 minutes
source: Cook’s Illustrated, July-August 2020, pp.10-11

basic meat sauce

ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 pounds ground beef chuck
  • 1/4 cup tomato paste
  • 1 can (28 ounces) whole peeled plum tomatoes with juice

preparation

  • Heat oil in a large skillet over medium-high heat. Add onion, garlic, salt, and pepper. Cook until softened, 3 to 5 minutes.
  • Add beef and cook, breaking up with a spoon until no longer pink, 4 to 5 minutes. Add tomato paste and cook 1 to 2 minutes.
  • Add tomatoes and juice, breaking up tomatoes. Simmer over medium heat until thickened and saucy, 45 to 60 minutes. Season with salt and pepper, to taste.

nutritional information

n/a
yield: 5 cups
time: about an hour

easy classic shrimp and grits

ingredients

  • 2 1/2 cups chicken stock/broth divided
  • 2 cups whole milk
  • 4 tablespoons butter divided
  • 3/4 cup stone-ground grits
  • 1 cup sharp cheddar cheese shredded
  • 4 strips bacon
  • 1 lb. jumbo shrimp peeled and deveined
  • kosher salt to taste
  • black pepper to taste
  • thinly sliced green onions for garnish (optional)

preparation

  • Bring 2 cups of the chicken broth, the milk (2 cups), 3 tablespoons of the butter, and a pinch of salt to a gentle boil in a medium sized pot. Add the grits and whisk together. Cover and simmer for 15-20 minutes, or until grits are fully cooked, soft, and creamy, whisking again every 5 minutes or so.
  • Meanwhile, cook the 4 bacon strips until crispy in a nonstick or cast iron skillet. Set aside on a paper towel lined plate. Once cool, chop into small pieces.
  • Drain all but 2 tablespoons of the bacon grease from the skillet.
  • Rinse the shrimp with cold water and pat dry. Season with salt and pepper. Cook in the bacon grease until only just cooked- about 2 minutes per side.
  • Add the remaining tablespoon of butter and 1/2 cup of chicken broth to the shrimp and stir until melted and broth is heated.
  • When grits are finished cooking, remove from heat and stir in the cheese (1 cup) until melted.
  • Serve the shrimp mixture over the grits, making sure to spoon some of the liquid from the skillet over the grits, and sprinkle with the bacon pieces and sliced green onions. Serve immediately.

nutritional information

Calories: 610; Fat: 36g (sat 19g); Protein: 40g; Cholesterol: 372mg; Sodium: 1,892mg; Fiber: 1g; Carbohydrates: 30g (7g sugars)
yield: 4 servings (serving size: 1 bowl)
time: 30 minutes

hibachi-style sesame ginger zucchini

ingredients

  • 3 large zucchini
  • 1 tablespoon sesame oil
  • 1 tablespoon ginger
  • 2 tablespoons soy sauce
  • Garnish: Sesame seeds, cilantro

preparation

  1. For this recipe Sesame Ginger Zucchini recipe, the first thing you want to do is chop the zucchini into evenly sized chunks.  I first sliced off 1/2 inch rounds, then either cut those into quarters or six pieces, depending on how big each round was.  Mine were big, so for most, I’m thinking you’d probably quarter them.
  2. Whisk together the ginger and the soy sauce and set aside.
  3. Next, heat a large skillet to medium high (almost high-high) heat and pour in the sesame oil.  Add the zucchini in a nice, even layer.  DON’T stir.  Seriously, just leave it be.  This is the most important step.  Letting it sit lets it get the nice char.  Otherwise, things can get mushy.
  4. After about 3-4 minutes, give the zucchini one nice toss.  Again, let it sit.  For another three minutes or so.
  5. Time to toss it again.  You’ll see some nice caramelization now. Reduce the heat a tad and pour in the sauce.  Give everything a nice stir, and allow the flavors to hang out in the pan for a bit and let some of the liquids evaporate, about another two-three minutes.  You can give it a toss once or twice, but not so much that the zucchini breaks apart.
  6. Serve the zucchini in a bowl, garnished with sesame seeds and cilantro, if desired.
nutritional information
Calories: 360; Fat: 10g (sat 2g); Protein: 32g; Cholesterol: 145mg; Sodium: 1022mg; Fiber: n/a; Carbohydrates: 35g (30g sugars)
yield: 4 servings (serving size: n/a)
time: about 20 minutes

garlicky sautéed mushrooms

ingredients

  • 1 pound wild or cultivated mushrooms
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 2 teaspoons minced garlic
  • 1 tablespoon chopped parsley
  • Coarse sea salt, preferably fleur de sel

preparation

  1. Trim stems off cleaned mushrooms and cut caps into bite-size pieces. Very small mushrooms can be left whole.
  2. Set a 10- to 12-in. frying pan over high heat. When hot, add olive oil, swirl to coat bottom, and add mushrooms. Sprinkle with salt and cook over high heat, stirring, until mushrooms stop giving off liquid and start to brown.
  3. Add garlic and cook, stirring, 2 to 3 minutes. Remove from heat; stir in parsley. Serve on a platter and season with sea salt.
nutritional information
Calories: 59; Fat: 4.5g (sat 0.6g); Protein: 1.8g; Cholesterol: 0mg; Sodium: 96mg; Fiber: 0.9g; Carbohydrates: 3.8g (n/a sugars)
yield: 4-6 servings (serving size: n/a)
time: about 30 minutes
source: My Recipes

shishito peppers with soy ginger sauce

ingredients

  • 2 tsp sesame oil divided
  • 1 lb shishito peppers
  • 1/4 cup soy sauce
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 1 tsp fresh ginger grated
  • 1/4 cup panko breadcrumbs (optional)

preparation

  1. Add 1 tsp sesame oil to a large skillet or wok on the stove over medium-high heat. Add the shishito peppers and sauté for 10 minutes.
  2. Whisk the remaining 1 tsp sesame oil, soy sauce, honey, lime juice and ginger together in a small bowl to form the sauce.
  3. After the shishitos have sautéed for 10 minutes, pour the sauce over the shishito peppers.
  4. Reduce the heat to medium and continue to cook for 7-10 minutes or until peppers are tender and blistering on the outside.
  5. Optional toasted panko topping:
    1. Add panko breadcrumbs to a small skillet over medium-high heat. Allow to toast in the skillet for 5 minutes.
    2. Sprinkle the breadcrumbs on top of the shishito peppers and serve.
nutritional information
Calories: 68; Fat: n/a (sat n/a); Protein: n/a; Cholesterol: n/a; Sodium: n/a; Fiber: n/a; Carbohydrates: n/a (n/a sugars)
yield: 4 servings (serving size: n/a)
time: about 20 minutes

apple bacon stuffed pork chops

ingredients

6 1″ thick pork chops
2 Tbsp lard
2 medium baking apples (Gala and York are our favorites), peeled, cored and diced
10 strips of bacon, diced
1 red onion, diced
2 cloves garlic, minces
4 fresh sage leaves, finely chopped
1/4 tsp paprika
1 Tbsp lemon juice
1 Tbsp salt
1/2 tsp pepper

preparation

Using a 4-6″ knife, pierce the fatty side of each chop. Wiggle your knife side to side until your “pocket” is about 5″ long and 3″ wide (70% of the chop).

In a medium pan (we recommend a cast iron skillet or dutch oven), melt lard over medium-high heat. Cook apples, bacon and onion until onion is softened and bacon is crispy, about 8 minutes. Add garlic, sage, paprika and lemon juice and toss for 2 minutes. Remove stuffing from heat, transfer to bowl and set-aside.

Salt and pepper each side of pork chop, stuff it with as much stuffing as you can fit and use a skewer or toothpick to close and prevent spilling (about half of the stuffing will be leftover). Insert pork chops into the hot pan to sear on each side, cook each side of the chops for 5 minutes in hot pan over medium-high heat. Transfer pan/dutch oven to 350 degree oven and bake uncovered for 35 minutes.

To serve, warm remaining stuffing and spoon on top of each chop.

NOTE: Instead of using lard, we started cooking the bacon first and then added the apples and onion late so that it would cook in the drippings. We also omitted the toothpicks (long story involving upper palate injuries) and the stuffing remained pretty well contained inside the chops.

Similar recipe, for instapot: INSTANT POT PORK CHOPS WITH APPLE BALSAMIC TOPPING (PALEO + WHOLE30)

nutritional information: not available.

yield: 2-4 servings (serving size: 1/2 or 1 chop)
time: 30 min
source: Paleoparents

pollo con limón y ajillo (chicken with lemon and garlic)

ingredients

2 skinless, boneless chicken breast fillets
2 TBSP olive oil
1 shallot, finely chopped
4 garlic cloves, finely chopped
1 tsp paprika
juice of 1 lemon
2 TBSP chopped fresh parsley
salt
black pepper

preparation

Slice chicken breasts into thin strips, ensuring that the strips are no more than 1/2 inch thick. Heat the oil in a large frying pan. Stir fry the chicken strips with the garlic, shallots, and paprika over high heat for approximately 3 minutes, or until cooked through. After the shallots have caramelized, but just before they burn, add the lemon juice and parsley. Season with salt and pepper to taste.

Serve hot with lemon wedges and garnish with flat leaf parsley.

Variation: use pork fillet and substitute green onions (the white part for the shallot and the green portion for the parsley).

nutritional information: not available

 

yield: 4 servings (serving size: 4-5 strips)
time: 10 min
source: The Complete Spanish Cookbook, p. XX

sauteed white fish with seasoning

ingredients

2 filets of white fish (tilapia, hake, etc.)
1 teaspoon olive oil
1 small pat of butter
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper

NOTE: Spice quantities are approximate, season to personal taste

preparation

Heat oil and butter together in medium-sized skillet at medium hear until oil is shimmering and butter is melted. Place fish filets in pan. Season with half the spices, and sautee until underside is slightly browned and bottom half of fish is translucent. Turn the fish, season with the reserved spices, and cook until flaky but not mushy. If outside is done before inside, cover tightly, lower heat, and continue cooking until inside is fully cooked. Remove from heat and serve immediately.

nutritional information: not available

 

yield: 2 servings (serving size: 1 fish filet)
time: 15 min
source: N/A

sauteed brussels sprouts with garlic

ingredients

8-10 medium-sized brussels sprouts
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chopped garlic (about 2 cloves)

preparation

Wash brussels sprouts thoroughly. Cut in half lengthwise. Coat with salt and pepper; set aside.

Heat olive oil in medium saucepan at medium-low heat. Add chopped garlic and cook until fragrant, about 2 minutes. Place sprouts into the pan, cut side down, turn the heat to medium-high, and sautee until well-browned on the underside, about 4-5 minutes. Cover tightly and lower heat to low. Shake the pan to make sure sprouts are not stuck, then continue cooking until they are soft. Serve immediately.

nutritional information: not available

 

yield: 2 servings (serving size: 8-10 half sprouts)
time: 15 min
source: N/A