Tag: cooking

Savory Crab-Stuffed Flounder with Hollandaise Sauce

On By Isobar ExpeditionsIn RecipesLeave a comment

Crab-Stuffed Flounder

Flounder is a mild, flat fish that is often stuffed. Lump crab meat makes for an excellent stuffing as it just adds to the flavor of the fish. In order to ensure that the fish isn't dry, we made a quick, homemade hollandaise sauce to accompany it as well as the asparagus that we served with it. This is really a fairly simple dish, but is certainly something that could be made for an elegant dinner or even to feed a crowd.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Skillet
  • Oven

Ingredients
  

  • 4 Flounder Filets approximately 2 pounds
  • 1 cup Lump Crab Meat
  • 1/2 cup Panko or Bread Crumbs
  • 1 large Egg
  • 2 tbsp Red Onion finely chopped
  • 2 tbsp Celery finely chopped
  • 1 clove Garlic minced
  • 6 tbsp Butter softened
  • 1 tbsp Thyme finely chopped
  • 2 pinches Old Bay Seasoning
  • Salt and Pepper to taste

Instructions
 

  • Heat 2 tablespoons of butter in a medium skillet over medium-high heat, add the celery and onion and cook for about 3 to 4 minutes. Add the garlic and cook for an additional minute.
  • In a bowl, combine the lump crab meat, panko, egg, celery, onion, garlic, thyme, and a pinch of Old Bay. Use your hands to make sure that the stuffing is fully mixed.
  • Heat an oven to 375 degrees.
  • Lay the flounder flat and put 1/4 of the stuffing in the center of each filet. Roll the flounder around the crab stuffing and place on a baking sheet with the ends of the fish, where it overlaps, facing down. Spread butter over the top of the fish and sprinkle with a pinch of Old Bay seasoning.
  • Cook the fish for 30 minutes or until thoroughly cooked. Serve with prepared hollandaise sauce and vegetable of your choice.
Keyword crab, flounder, stuffed

Greek Lamb and Rice Dinner

On By Isobar ExpeditionsIn Greece4 Comments

Greek Lamb and Rice Dinner

We enjoy many different types of lamb dishes and one of our favorites are lamb chops. Although they are delicious simply grilled with garlic and herbs, this one pot dinner is an excellent alternative. We used a tajine to cook the dish, but it could just as easily be entirely cooked in a skillet. Finishing the lamb chops in the rice and tomatoes keeps it moist and tender. Similar to cooking with wine, when cooking with olives it is always important to use an olive that you would eat on its own without adding it to a dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Greek, Mediterranean
Servings 2 people

Equipment

  • Skillet
  • Tajine

Ingredients
  

  • 1 lb Lamb Chops
  • 1 cup Uncooked Rice
  • 1 tbsp Olive Oil
  • 1 14 1/2 oz Can Diced Tomatoes
  • 2 cloves Fresh Garlic minced
  • 1 tbsp Balsamic Vinegar
  • 1 1/3 tbsp Fresh Rosemary chopped
  • 1/3 cup Kalamata Olives pitted and halved
  • Salt and Pepper to taste
  • Parsley for garnish

Instructions
 

  • Boil the rice for about 8 minutes, drain and set aside. The rice will continue to cook in the oven.
  • Season the lamb with salt, pepper, and 1/3 tablespoon of rosemary.
  • Heat the olive oil in a skillet over medium-high heat and brown the lamb chops for about 2 to 3 minutes per side (including the fat side).
  • When you pull the lamb out of the skillet, add the garlic and cook for about a minute just allow it to release some of its flavors.
  • Either in the skillet or in a tajine, mix the rice, tomatoes, balsamic vinegar, and rosemary.
  • Nestle the lamb into the rice mixture and sprinkle the olives around top of the rice. Cover with a lid.
  • In an oven heated to 325 degrees, cook the lamb and rice mixture for about 30 minutes or until the internal temperature of the lamb reaches about 145 degrees for medium-rare.
Keyword lamb, olives, rice

Delicious Roast Duck with Gravy and Bread Dumplings

On By Isobar ExpeditionsIn Germany, RecipesLeave a comment

Roast Duck with Gravy and Bread Dumplings

We enjoyed having different styles of duck in many different locations throughout Europe. Although we often will pan-sear duck to render off the fat, roasting it with the skin pricked is another way to cook that provides a crispy skin. Whether you use the pan drippings or happen to have duck stock as we did, serving it with a gravy enhances the flavor. Another side dish that we had in several places was bread dumplings, which is a cross between a savory bread pudding and stuffing.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Course Main Course
Cuisine German
Servings 2 people

Equipment

  • Oven
  • Bundt Pan
  • Skillet
  • Small Sauce Pan

Ingredients
  

  • 1/2 Duck
  • 1 tbsp Olive Oil
  • 1 tbsp Fresh Sage chopped
  • 2 tsp Garlic Powder
  • 1 tbsp Vegetable Oil
  • 1/4 cup Onion finely chopped
  • 1/4 cup Carrots finely chopped
  • 1/4 cup Celery finely chopped
  • 4 Eggs room temperature
  • 3 1/2 cups Milk room temperature
  • 2 tbsp Fresh Parsley chopped
  • 1 pinch Fresh Nutmeg grated
  • 4 tbsp Melted Unsalted Butter
  • 14 oz Stale Bread (about 1 loaf) cut into 1 – 2 inch pieces
  • 1 cup Duck Stock
  • 1 cup Chicken Stock
  • 2 tbsp Flour
  • 4 tbsp Unsalted Butter
  • 1 tsp Dried Sage
  • Salt and Pepper to taste

Instructions
 

  • Prick the skin of the duck with a fork and brush it with a the olive oil. Season the duck with the fresh sage, 1 teaspoon of garlic powder, salt and pepper. Place the duck on a lined baking sheet and let the duck come up to room temperature.
  • Heat the vegetable oil in a skillet over medium-high heat. Add the carrots, onions, and celery and cook until soft, about 5 minutes. Set them aside to cool.
  • Mix the milk and eggs in a large bowl with the nutmeg and add half of the bread pieces. Let this sit for 30 minutes to fully let the bread soak up the custard mixture.
  • Heat an oven to 350 degrees. Coat the remaining bread with melted butter and place in the oven for about 8 minutes or until the bread has toasted lightly.
  • Coat the Bundt pan with 2 tablespoons of softened butter, even if it is a non-stick pan.
  • Add the toasted bread, sautéed onion, carrots, celery, parsley, salt and pepper, and thoroughly fold everything together. Poor into the Bundt pan.
  • Put the bread dumpling mixture into an oven heated to 325 degrees and cook for 90 minutes. When done, remove and set aside.
  • Heat the oven to 375 degrees and then add the duck and let roast for about 30 minutes or until the internal temperature reaches 160 degrees, turning the duck every 10 minutes so that it cooks evenly and the skin gets crispy. When done, let the duck rest for about 10 minutes.
  • In a small sauce pan, melt the remaining 2 tablespoons of butter and stir in the flour to make a roux. Stirring constantly, slowly whisk in the duck and chicken stock. Add the remaining teaspoon of garlic, dried sage, salt and pepper. Simmer until the gravy has thickened.
  • Cut the duck and serve with gravy and slices of bread dumplings.