Looking for a meal to make for Mom? Here it is. She’ll be beaming with pride as you serve this special feast especially for her.
Red Snapper with Ham Hock sauce
Makes 2 servings
2 tablespoons butter, divided
1 1/2 cups chopped onion
1 cup chopped carrot
2 teaspoons minced garlic
6 cups vegetable broth
1 ham hock
6 black peppercorns
4 sprigs thyme
2 (7-ounce) red snapper fillets
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
1 tablespoon extra-virgin olive oil
1/2 cup chopped green onion
1 cup rice, cooked and kept warm
1. In a large stockpot, melt 1 tablespoon butter over medium heat. Add onion, carrots, and garlic; cook for 3 minutes or until vegetables are tender. Add broth, ham hock, peppercorns, and thyme; bring to a simmer, and cook, covered, for 30 minutes. Uncover, and continue cooking for 20 minutes.
2. Strain mixture, discarding solids. Pour the liquid into a small saucepan; bring to a simmer over medium-low heat, and cook until reduced by half, about 12 minutes; set aside.
3. Sprinkle fish fillets evenly with salt and peppers.
4. In a large skillet, melt remaining 1 tablespoon butter and olive oil together over medium-high heat. Add fish, and cook for 2 minutes per side or until lightly browned. Add reserved sauce, and simmer for 3 minutes; remove fish from pan, and keep warm. Add green onion to the pan, and continue simmering for 2 minutes longer.
4. Place fish over rice, and spoon sauce over fish. Serve immediately.
Note: If red snapper is not available, substitute tilapia.
Truffled Creamer Potato Salad
Makes 2 servings
2 1/2 cups small creamer potatoes
3 tablespoons chopped chives
2 tablespoons sour cream
2 teaspoons black truffle oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1. In a large saucepan, combine potatoes and water to cover. Bring to a boil over medium-high heat. Reduce heat, and simmer for about 6 minutes, or until potatoes are tender. Drain, and cool slightly.
2. Cut potatoes in half; place in a medium bowl. Add chives, sour cream, truffle oil, salt, and pepper, tossing gently to coat. Serve warm.
Spinach and Mushrooms
Makes 2 servings
1 teaspoon butter
1 teaspoon extra-virgin olive oil
1 cup sliced baby portobello mushrooms
1/2 cup thinly sliced leek
1 teaspoon minced garlic
1/4 cup vegetable broth
1 tablespoon heavy whipping cream
1 teaspoon fresh lemon juice
1/8 teaspoon salt
2 cups fresh baby spinach
1/4 cup grated Parmesan cheese
1. In a large skillet, melt butter and olive oil together over medium-high heat. Add mushrooms, and cook for 3 to 4 minutes or until they begin to soften. Add leeks and garlic, and cook for 3 minutes or until tender. Add broth, cream, lemon juice, and salt; cook for 2 minutes. Add spinach, and cook, stirring frequently, until spinach is wilted, about 2 minutes. Add cheese, stirring until combined. Serve immediately.
Toasted Pound Cake with Blueberry Coulis
Makes 2 servings
2 (1-inch-thick slices) prepared vanilla pound cake
1 (4.4-ounce) container fresh blueberries
2 tablespoons sugar
2 tablespoons water
2 (1/4-inch-thick) slices fresh pineapple
2/3 cup frozen whipped topping, thawed
6 fresh strawberries, sliced
1. Preheat oven to 350°.
2. Place cake slices on a baking sheet, and bake for 10 minutes.
3 In a small saucepan, combine blueberries, sugar, and 2 tablespoons water. Cook over medium heat for 3 minutes or until sauce reduces and thickens.
4. Place cake slices in serving dishes, and top with blueberry sauce, pineapple, whipped topping, and strawberries; serve immediately.
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Paula Deen is coming to Buffalo, NY to perform a live cooking show and let VIP ticket holders enjoy a delicious Southern feast with a menu created by Paula herself! Both events will be held at Samuel’s Grand Manner in Williamsville, NY which offers a refined elegance in a classically modern setting. The VIP lunch will be held at 12:00pm on February 8th and will go until approximately 2:00pm (doors will open at 11:30am). The lunch will include a hearty helping of Southern style cuisine which is personally selected by Paula, a Southern Cooking Bible cookbook, a photo op with Paula where she will also be signing autographs, a gift package, and preferred seating at that evenings cooking show! The cooking show will begin at 3:00pm on February 8th and run about 60 minutes long (doors will open at 2:15pm). Paula will be cooking up some of her favorite meals live for you at Samuel’s Grand Manor! Seating is unreserved and is “first come, first served”.
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