Tag Archives: cooking

Spice Rubbed Trigger Fish & Goat Cheese Grit Cake Recipe

Southern Spiced Trigger

Spices—yield .5 cup

2 tbsp. dried onion flakes

1 tbsp. garlic powder

4 tsp. dried thyme

2 tsp. salt

2 tsp. ground all spice

½ tsp. nutmeg

½ tsp. cinnamon

1 tbsp. sugar

2 tsp. black pepper

1 tsp. cayenne pepper

1 tsp. crushed red pepper

Combine all ingredients for rub.

Trigger

Preheat oven 350 degrees

Wash and clean fish, score skin side three times to prevent curling when cooking. Rub all spices on trigger skin side down (meat side). On medium high heat place ½ cup of clarified butter into skillet. When the butter begins to bubble lay fish down skin side up and cook on this side for approximately two minutes. Flip the fish over and gently apply pressure with your tongs or utensil to also prevent from curling. Once both sides are seared, put fish on a half sheet pan and continue cooking in over for three minutes.

Goat Cheese Grit Cake

Yield- six 4 oz. grit cakes

4 cups 2% milk

4 cups chicken stock

2 cups yellow stone grits

½ tbsp. caper juice

2 tbsp. goat cheese

1 tsp. black pepper

½ cup clarified butter

Bring milk and chicken stock to boil. Add grits. Simmer for about 5 minutes or until thick. Turn heat down to low and add goat cheese, caper juice and black pepper. Pour grit mixture into half sheet pan and refrigerate for four hours or until set.

Cut grit cakes into triangles.

Heat clarified butter in skillet. The pan needs to be very hot in order for cake not to stick. Sear on both sides for two minutes or until light brown.

Thyme and Swiss Cheese Potatoes

Here’s a delicious recipe from Chef Kathleen Hassett that includes Thyme and Swiss Cheese Potatoes!

SERVINGS: 8

Ingredients
onion (sliced thin) 3 1/2 oz
oil, olive 1/8 fl oz
garlic clove 2 1/4 ea
thyme, dried whole 3/4 tsp
cream, heavy 10 3/4 fl oz
potato, russet 1 lb 1 3/4 oz
vegetable spray as needed
salt to taste
pepper, ground white to taste
cheese, Swiss (grated) 1 3/4 oz

Directions
1 Sauté the onions in the oil until translucent. Remove from the heat and reserve.
2 Simmer the garlic and thyme in the cream for 15 minutes.
3 Peel and thinly slice the potatoes.
4 Spray three shallow half-size hotel pans with vegetable spray. Layer the potatoes and onions in the pans, seasoning each layer with salt and white pepper.
5 Pour the hot cream over the potatoes and onions. Bake uncovered in a 350°F (180°C) oven for 12 minutes. Reduce the temperature to 300°F (150°C) and cook for approximately 20 minutes or until the potatoes are nearly tender.
6 Sprinkle the grated Swiss cheese on top of the potatoes and return to the oven just long enough to melt the cheese.

Roasted Vegetables
Servings: 8

Ingredients
Yellow squash, medium dice 5 oz
Eggplant, medium dice 5 oz
fennel bulb, medium dice 5 oz
Zucchini, medium dice 5 oz
pepper, red bell medium dice 5 oz
mushrooms, medium dice 5 oz

Directions
1. Combine 1–2 oz olive oil, 1/2–1 tsp kosher salt, 1 Tbsp finely chopped fresh herbs (oregano, rosemary, sage, thyme). Add vegetables, salt, and herbs in a bowl. Toss to coat.
1. Marinate vegetables for 10–15 minutes. Drain marinade from vegetables before grilling or roasting. Save marinade.
Baste vegetables once or twice with marinade while grilling or roasting.
Reserved marinade may be heated to 165°F and drizzled on vegetables when served.
2. Preheat grill grids until very hot. Place drained vegetables on grill. Turn often. Brush marinade on vegetables after each turn.

OVEN ROASTING INSTRUCTIONS:
1. Preheat oven to 400*f. Oven must be hot enough to caramelize the vegetables but not so hot as to dry them out.
2. Place vegetables on a lightly greased sheet pan in a single layer. Do not overcrowd or they will steam rather than roast. For large quantities of vegetables, roast separately and combine before service. For smaller quantities, put the slower-cooking, hard vegetables to the outside of the roasting pan (vegetables will cook faster on the outside of the pan).
3. Turn vegetables often during roasting. If cooking different kinds of vegetables on the same pan, remove the vegetables as they become tender. Brush marinade on vegetables after each turn.
4. Roast vegetables until they reach the desired doneness. Serve warm or at room temperature.

Key Lime – White Chocolate Cheesecake Recipe

KEY LIME-WHITE CHOCOLATE CHEESECAKE

For the crust:

1¼ cups graham cracker crumbs

¼ cup sugar

5 tablespoons butter, melted

For the filling:

1½ pounds cream cheese, room temperature

½ cup sugar

pinch of nutmeg

pinch of salt

1 teaspoon vanilla extract

3 whole eggs, room temperature

2 egg yolks, room temperature

1# quality white chocolate, melted

6 ounces key lime juice, room temperature

2 tablespoons Meyer’s Dark Rum

For the crust, combine graham cracker crumbs, sugar, and butter and press into the bottom and up the sides of a 10-inch springform pan.
For the filling, using an electric mixer, cream together cream cheese, sugar, nutmeg, and vanilla extract.
Add the room temperature eggs and yolks individually to the cream cheese mixture. Scrap the bowl often.
To melt the white chocolate, pour chocolate into a microwave-safe container and cook in 30 seconds increments at half power, stirring between each cooking interval. Continue cooking and stirring until chocolate is smooth.
Fold melted chocolate into the cream cheese base until completely incorporated.
Combine key lime juice and rum and fold into the batter.
Pour filling into the prepared crust. Bake at 325° F in a water bath for 50 minutes to an hour. The center should be set.
Remove the cheesecake from the oven and cool for two hours on a wire rack. For best results, chill overnight before unmolding.

Van Lent Fishpuppies Recipe

Everyone has been asking for this awesome hushpuppy recipe, and here it is. We’d love to hear from you and see if you enjoyed them as much as we did!

Autry’s hushpuppy mix
Italian Rose Salsa
chopped onion
chopped Jalapeno
1/4″ cubed Red Snapper

Prepare hushpuppy mix as suggested, be sure to use salsa as half the suggested liquid!

Ater your inital prep, let the hushpuppy mixture rise for a couple of minutes. Next, you’ll want to add the marinated fish, onions, and jalapenos to your mixture. Begin to spoon mixture into fryer with oil temp at about 350 degrees. Cook until golden brown, remove and drain well onto a paper towel. Season with Italian Rose dressing and you’re done! Finally, grab a plate, hit the couch, and watch another episode with Bob, life is good!!