Baked Catfish

Fish. It’s something popular during the warmer months. Actually, fish is popular all times of the year. Some people dislike fish. Some people claim to dislike it but have never even tried it. Oh well, you can’t please everyone. Yes, I just rambled about fish. No, I had no good reason for doing so. Below is my take on baked catfish. A simple dish that you can whip up in a short amount of time. Oh, and catfish are not as ugly as monkfish (remember that recipe?).

  • Ingredients:
  • 2 catfish fillets (7-8 ounces)
  • ground sea salt (they sell this with a grinder attached)
  • ground black pepper
  • 1 stick butter
  • 4 ounces dry white wine
  • 1 tablespoon lemon juice
  • 2 garlic cloves, finely chopped
  • paprika
  1. Preheat oven to 375 degrees F.
  2. Season fish with salt and pepper. Place fish in a deep baking dish.
  3. Melt butter in a small sauce pan over medium heat. Add wine, lemon juice, and garlic. Simmer about 2 minutes. Remove from heat and spoon over fish.
  4. Sprinkle paprika over fish.
  5. Bake fish for 12-15 minutes, or until fish is cooked.
IMAG2560

Make sure you spoon the extra sauce from the baking dish back onto the fish while serving it.

See? Easy! Catfish is a thicker fish than other fillets so your cooking time may vary. It’s also very filling due to its size. Absolutely delicious and takes little to no time to make.

Posted in Cooking | Tagged , , , , , | Leave a comment

Peanut Butter Swirl Brownies

It’s busy season at work. What does this mean? Constant food. Everywhere you look…There’s food! I decided I needed to contribute to this movement and searched for a new brownie recipe. Oh, and, um…I bought a new double boiler, so I HAD to use that. The Epicurious line sold at JC Penney is pretty great and CHEAP (but still great quality!). Martha Stewart had this recipe for peanut butter swirl brownies. I made a few changes here and there and they came out delicious!

  • Batter Ingredients:
  • 1 stick unsalted butter, cut into small pieces
  • 2 ounces good-quality unsweetened chocolate
  • 4 ounces good-quality semisweet chocolate
  • 2/3 cup AP flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 3 whole eggs
  • 2 1/2 teaspoons pure vanilla extract
  1. Make the batter: Preheat oven to 350 degrees F.  Line a buttered 8-inch square baking pan with parchment paper, allowing extra to hang over the sides. Butter lining (I used Pam Baking Spray) and set pan aside.
  2. In a medium-size mixing bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a double boiler, stir butter and chocolates together until melted. Let cool slightly.
  4. Pour chocolate mixture into a different mixing bowl than that of the flour mixture. Whisk granulated sugar into the chocolate mixture. Add eggs and whisk until mixture is smooth. Stir in vanilla. Add flour mixture and stir until well-incorporated.
  • Filling Ingredients:
  • 4 tablespoons (half a stick) unsalted butter, melted
  • 1/2 cup confectioners’ sugar
  • 3/4 cup smooth peanut butter
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract
  1. Make the filling: Stir together butter, confectioners’ sugar, peanut butter, salt, and vanilla until smooth.
  2. Combine the batter and the filling: Pour one-third of batter into prepared pan and spread evenly with a rubber spatula. Place dollops of filling (about 1 tablespoon each) about 1 inch apart on top of batter. Drizzle remaining batter on top and gently spread to fill pan. Place dollops of remaining filling on top.
  3. With a butter knife touching the bottom of the pan, gently swirl the filling into the batter, running knife lengthwise and crosswise through layers. Do NOT over swirl or the brownies will only look like peanut butter.
  4. Bake 45 minutes or until a cake tester comes out clean (the peanut butter might stay a bit wet but the chocolate should come out clean on the tester). Let cool slightly in pan (about 15 minutes) then lift out brownies and cool completely on a wire cooling rack before cutting into squares.
IMAG2514

Beautiful swirl.

These came out REALLY good. While they’re still cooling, the peanut butter will separate from the chocolate a bit. Wait until they’re completely cool prior to cutting into them.

Posted in Baking, Uncategorized | Tagged , , , , , | 2 Comments

Baked Monkfish with Lemon, Rosemary, and Mustard

Monkfish is an atrocious looking fish. Honestly, if you’ve never seen one before and you’re planning on making this recipe, hold off on the Google image search until after you eat. It is simply an eyesore. However! Monkfish are one of the sweeter fishes out there with less of a “fishy” taste. Below is a recipe I originally found here that I decided to try out.

  • Ingredients:
  • 1 lemon
  • 3/4 teaspoon mustard, preferably coarse or whole grain (I used Inglehoffer stone ground mustard)
  • 2 teaspoons finely chopped rosemary
  • extra virgin olive oil
  • 1/2 teaspoon salt
  • 1 1/2 pounds monkfish
  1. Preheat oven to 400 degrees F.
  2. Remove the zest from the lemon in thick strips using a vegetable peeler or paring knife (paring knife is a bit easier since this calls for thick strips). Slice the zest into small, long strips.
  3. Combine the zest in a small bowl with the mustard, rosemary, olive oil, and salt.
  4. In a resealable bag, toss the monkfish with the mustard mixture. Drizzle additional olive oil into the bag and toss again.Make sure all pieces of fish are coated.
  5. Place fish into a baking dish and cover tightly with aluminum foil. Bake in the center of the oven until the fish is opaque and cooked through, 20-25 minutes.
IMAG2474 (1)

Before going into the oven.

IMAG2475 (1)

Done and ready to eat.

This came out really tasty! The lemon helped break up the sweetness of the fish. The rosemary altered the taste, as well. And now I have discovered a new mustard that I plan on using on everything! Okay, not everything, but almost. Google image search Monkfish now.

Posted in Cooking, Uncategorized | Tagged , , , , | 2 Comments

Pretzel-Crusted Chicken Cutlets

To my fellow New Yorkers: I hope you are staying inside today as the snow begins to melt from yesterday’s blizzard. Stay in, watch some Netflix, drink some booze. I wish I could say the recipe I am posting today was something I made during yesterday’s storm, however, I actually made this a couple of weeks ago. I was flipping through the latest issue of Food Network Magazine and came across a recipe for pretzel-crusted turkey cutlets. I am not a fan of turkey unless it’s the cold cut kind that I can throw between two slices of bread and call a sandwich. With that said, I decided to try this recipe out with chicken cutlets instead. The result? Caramelized pretzels that have changed my life in a positive way FOREVER.

  • Ingredients:
  • 2 cups small pretzels, crushed (I crushed them with the help of a Zip-Loc bag and a rolling pin)
  • 1 pound chicken cutlets
  • 1 teaspoon cayenne (Food Network called for paprika but I worked with what I already had)
  • kosher salt
  • ground black pepper
  • 2 tablespoons dijon mustard
  • 1 teaspoon fresh thyme, chopped
  • 3 tablespoons vegetable oil
  1. Spread the pretzel crumbs in a shallow dish. Season turkey with cayenne, salt, and pepper. Brush 1 side of each cutlet with dijon mustard, then press into the pretzels to coat. Top each cutlet with thyme.
  2. Heat 1 1/2 tablespoons vegetable oil in a cast iron pan (everyone will tell you non-stick, I’m telling you cast iron) over medium-high heat. Add half of the cutlets, pretzel side down. Cook each side for 3-5 minutes. Transfer to a plate or an oven-safe dish. If using the latter, place the oven-safe dish in a preheated oven to keep warm (I set mine at 175 degrees F.).
  3. Use a spatula to pick up any remaining pretzels and eat those (I’m not kidding, they are absolutely delicious!). Place the remaining 1 1/2 tablespoons of vegetable oil in the pan and cook the remaining chicken cutlets. Once the remainder is done either continue to warm them with the first batch in the oven or serve immediately. Top all cutlets with any additional pretzels that you did not already eat.
IMAG2406

it possible to have a crush on food? If so, I have a massive crush on those pretzels.

This is the most addicting chicken recipe I have ever made. The chicken itself is barely seasoned but the pretzels give it all the flavor it needs. Serve it with a side salad or any other side you prefer. Make this today if you have leftover pretzels from yesterday’s storm. Don’t let all that sodium go to waste.

Posted in Cooking, Uncategorized | Tagged , , , , , | 1 Comment

Crock Pot Chicken Cacciatore

Fun fact: I recently purchased a WiFi Crock Pot. Why? Because sometimes I feel like monitoring what I’m making from my office. It also comes in handy if you’re running late and need to add a bit of additional cooking time. With that said, this new Crock Pot came with an itty-bitty cookbook that included a chicken cacciatore recipe. I changed it up here and there but regardless, it’s simple and delicious.

  • Ingredients:
  • 2-3 onions, thinly sliced
  • 3-4 pounds chicken thighs, bone-in, skin partially removed
  • 1 28-ounce can plum tomatoes
  • Kosher salt and pepper (to taste)
  • 5 cloves garlic, chopped
  • 1/2 cup chicken broth
  • 1 Thai chili, chopped, seeds removed (optional)
  • 20 pitted Kalamata olives, chopped
  • cooked pasta (I used angel hair)
  • 1 bunch basil, coarsely chopped
  1. Place sliced onion in the bottom of the Crock Pot and cover with chicken thighs.
  2. In a bowl, stir together tomatoes, salt, pepper, garlic, broth, and olives. Pour over chicken.
  3. Cover and cook on LOW (and slow) for 6.5 hours (you can chop off half an hour if you’re using boneless chicken pieces), or until chicken is tender (and falling off the bone if you used bone-in).
  4. Serve over cooked pasta.
  5. Sprinkle fresh basil on top and serve.
IMAG2385

Bam!

So simple, so delicious, so fun monitoring it while out and about running errands. Feel free to switch up the pasta to one you may prefer over angel hair. Also you might want to cut up the tomatoes a bit about 2 hours into the cook time unless you’re cool with huge chunks of tomato goodness. I added the Thai chili for an additional kick but the original Crock Pot recipe called for capers. Oh, and you should purchase a WiFi Crock Pot.

Posted in Cooking, Uncategorized | Tagged , , , | 2 Comments

Pumpkin Spice Cake with Lord Baltimore Frosting

I actually made this cake almost a month ago, however, it’s such an intense recipe that I’ve been rather lazy and haven’t posted it…Until now. I snagged the original version of this recipe from Good Housekeeping Magazine’s November 2015 issue. Their recipe called for a fluffy white frosting but I didn’t feel up to putting together a meringue-based frosting so I went with Lord Baltimore instead. I don’t know who Lord Baltimore is but he made a damn good frosting.

  • Cake Ingredients:
  • 3 cups AP flour
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 15-ounce can pure pumpkin
  • 1/4 cup molasses (not blackstrap)
  • 2 1/2 teaspoons pure vanilla extract
  • 1 3/4 cup sugar
  • 2 sticks salted butter, room temp.
  • 4 whole eggs
  1. Preheat oven to 350 degrees F. Grease 3 8-inch cake pans. Line bottoms with parchment paper, grease paper. Dust pans with flour (unless you use Pam baking spray which already includes flour).
  2. In a medium bowl, whisk flour, pumpkin pie spice, baking powder, and baking soda. In another medium bowl, stir pumpkin, molasses, and vanilla.
  3. In the bowl of a stand mixer, fixed with the paddle attachment, beat sugar and butter until well-blended and creamy, scraping the sides of the bowl as needed. With mixer on low speed, beat in eggs, one at a time. Add flour mixture and pumpkin mixture, alternating. Beat until just smooth, making sure to scrape the sides of the bowl as needed.
  4. Divide batter evenly among prepared cake pans. Place pans in oven and bake for 30-35 minutes or until a cake tester (or toothpick) comes out clean.
  5. Cool on wire rack for 10 minutes. Loosen sides of cakes with an offset spatula. Invert cakes onto wire rack, cool completely.

This is where you pretend I took a photo of the cakes cooling.

  • Cream Cheese Filling Ingredients:
  • 2 bricks (8 ounces each) cream cheese, softened
  • 6 tablespoons salted butter, room temp.
  • 1 cup powdered sugar
  1. Again using the bowl of a stand mixer, fixed with the paddle attachment, beat cream cheese and butter until fluffy (medium speeds work best for this).
  2. Beat in powdered sugar until blended.
  3. Once your cakes are completely cooled, use a rubber spatula to spread the filling between each layer. Place 1 cake layer on cake plate, spread half of the cream cheese filling, repeat with second cake layer and spread the remaining filling. Top with final cake layer.
IMAG2264

The filling doesn’t have to be perfect since it will all be covered with frosting later.

  • Lord Baltimore Frosting Ingredients:
  • 4 egg whites
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons pure vanilla extract
  • 1/2 cup firmly packed brown sugar
  • 1 1/2 cups light corn syrup
  1. In a small deep bowl, using a hand mixer, beat eggs whites, salt, and vanilla at medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating at highest speed until soft peaks form and sugar is dissolved.
  2. In a small saucepan, over medium heat, bring corn syrup just to a boil (this is similar to how you make caramel, if you’re wondering what it should resemble). Pour corn syrup in a thin stream over egg white mixture, beating at highest speed until mixture is stiff.
  3. Spread frosting over sides and top of cake. If desired, toast the frosting with a culinary torch (mine died so that didn’t happen this time around).
IMAG2266

All done! This frosting was a lot of fun to shape.

IMAG2269

Mmmm…Layers….

This cake was a lot of work to bring together yet none of the steps were that difficult. The cream cheese filling was the easiest part since it was a matter of combining everything all at once. The frosting only had one slightly difficult part and that was boiling the corn syrup (if you take your eyes off it, it can easily overflow). This came out delicious with all of the flavors coming together beautifully. Truly the perfect fall cake.

Posted in Baking, Uncategorized | Tagged , , , , | 3 Comments

Pumpkin Chocolate Chip Cookies

It’s pumpkin season! Or perhaps it’s the season of pumpkins! Whatever the case may be, pumpkins are everywhere and in everything. I, personally, do not see the big deal about pumpkins. A fresh pumpkin by itself is fine to bake and/or cook with, without being twisted into something else with a whole other flavor. Unfortunately, people like to go a little nuts with pumpkins and start piling on all sorts of spices and such to “spruce” up a basic pumpkin recipe. While I do agree some additional flavor is necessary in baked goods, it’s best to not go overboard. With that said, below is a recipe for a classic (chocolate chip cookies) with a modern twist (pumpkin).

  • Ingredients:
  • 3 cups AP flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg
  • 2 sticks salted butter, softened
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 2 whole eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup canned pumpkin puree
  • 1 12-ounce bag milk chocolate chips, not semisweet
  1. In a large bowl, whisk together the flour, baking soda, cinnamon, and nutmeg.
  2. In the bowl of a stand mixer, fixed with the paddle attachment, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs, one at a time, then mix in the vanilla and pumpkin puree. Slowly beat the flour mixture into the batter in thirds.
  3. Stir in chocolate chips.
  4. Place the batter in the fridge to chill for 10 minutes. Take this time to preheat the oven to 350 degrees F. and line cookie sheets with parchment paper (this recipe made about 3 dozen cookies).
  5. Remove batter from the fridge and scoop by heaping tablespoons onto the prepared cookie sheets. Bake for 15 to 20 minutes, or until the cookies are browned around the edges.
  6. Remove the cookie sheets from the oven and let them rest for at least 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
SAM_0094

Cooling off

These came out perfectly moist and delicious. While retaining the typical taste of a chocolate chip cookie, the pumpkin and bit of spice pumped up the taste a bit. This is definitely an easier recipe to make and bring to those who look forward to what you’re going to make next.

Posted in Baking, Uncategorized | Tagged , , , | 2 Comments