Browsing Tag

slaw

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Red Snapper En Papilotte + Endive, Apple & Red Cabbage Slaw

April 17, 2011
red snapper en papillote with lime & thyme
red snapper en papillote with lime & thyme

Red Snapper Filets en Papilotte

1/3 lb snapper filets, as many as needed (1 per person)*
lime, sliced thinly
thyme sprigs
parchment paper
*great* olive oil (optional)
salt & pepper

Begin by patting dry and lightly salting the filets. On a piece of parchment wider than the fish is long and twice as long as the fish is long, place the filet. Layer a few slices of thin lime on the fish, topping with some thyme sprigs and a dash of olive oil if you like. Top with pepper.

Fold the parchment in half, with the filet sitting flat against the crease of the paper. Fold the corners in, folding down several more times. Fold in the other sides and tuck under to create an enclosure (the fish will steam). Repeat on remaining fish.

Bake on a sheet (in case of leaking juices) for about 15 minutes at 350-400 degrees. Fish will flake away easily when done.

*This recipe will work for any fish en papilotte; you may need to adjust cooking time for thicker fish and I think the method lends best to more delicate fish (ie, not salmon)

red cabbage slaw with apples, endive, carrot, lime & red onion

Endive, Apple, Red Cabbage Slaw

serves four

1/2 small red cabbage, sliced very thinly
1/2 medium red onion, sliced very thinly
1 large carrot, shredded
1/2 or whole apple of choice, cubed
2 endives, sliced in 1/4 or 1/8 inch short strips (can use radicchio, etc)
juice of 1 lime
1 tsp walnut oil (or other mild oil)
1/2-1tsp ground cumin
salt

Using a mandolin (ideally), slice the onion and cabbage. Slice the endives (or radicchio or other chicories), chop the apple and shred the carrot. Whisk the lime juice, cumin, oil and salt to taste. Mix everything together. Keeps well for 1-2 days, but best fresh.

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Salmon Cream Cheese Wontons & Spicy Persimmon Slaw

November 14, 2010
home made salmon cream cheese wontons

home made salmon cream cheese wontons

spicy persimmon cabbage salad

Inspired by Wild Ginger in Cambria, CA, these wontons are tasty, filling finger food; the slaw helps to cut the fat and is a nice fall accompaniment. They’re also a really convenient way to use up any leftover wonton skins and leftover salmon.

For 12-16 wontons

Square wonton skins
1/3 lb salmon, cooked (grilled, broiled, whatever)
1/4 C cream cheese (I prefer Gina Marie from Sierra Nevada Cheese Co)
1-2 tsp brown rice vinegar
1/8 tsp five spice powder
salt
lots of safflower/sunflower/other high eat oil for frying

Shred the salmon and mix with room temperature cream cheese. Add rice vinegar, five spice powder, and a pinch of salt to taste. Set aside for up to 2 hours or refrigerate up to 2 days ahead. Use 1T per wonton wrapper and moisten wrapper with spray bottle. Fold diagonally and seal, then bring end points together and seal. Fry at medium high heat, testing a piece of wonton skin first, until evenly golden.

Spicy Persimmon Cabbage Slaw

1/2 head cabbage, chopped somewhat finely
1 persimmon, sliced thinly
2 tsp gochujang or other chili paste such as harissa
juice of 1 lime
1/4 tsp ground cumin
salt

Whisk gochujang, lime juice, cumin and salt; toss cabbage and persimmon in mixture and let set 10 minutes before serving, or up to 1 hour.