Recipe: Assorted Recipes (5) - 11-30-99 Recipe Swap (updated)

5 ASSORTED RECIPES
Recipe Swap - November 30, 1999

RECIPES IN THIS FILE:
Grilled Rockfish with Tomato Relish
Broiled Fish Fillets and 5 Toppings
Pork Roast Baste
Hot chocolate
Texas Punch

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GRILLED ROCKFISH WITH TOMATO RELISH
From: maral
Makes 6 servings

2 garlic cloves
3 or 4 sprigs lemon thyme, fresh
Salt and pepper, to taste
1 1/2 cups olive oil, divided use
2 1/2 lbs rockfish, cleaned
FOR THE GARNISH:
1 red onion, finely diced
1 large ripe tomato, finely diced
Vinegar, to taste

TO MARINATE THE FISH:
Pound garlic, lemon thyme, salt and pepper together. When you have made a paste, incorporate 1 cup olive oil. Rub this mixture inside and outside the fish. Allow the fish to marinate while the fire is being prepared.

TO PREPARE THE GARNISH:
Finely dice the red onion and the tomato. Mix the onion and tomato together and season with the remaining 1/2 cup olive oil, vinegar, salt and pepper.

TO COOK THE FISH:
Make sure the fire is hot but not flaming. Remove the fish from the marinade and place it on the grill. Allow it to cook for about 5 to 8 minutes on each side. Baste frequently.

Garnish and serve.

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BROILED FLATFISH OR OTHER WHITE FILLETS
From: maral

"Simpler and faster than a steak. Important: The fish must smell of seawater, no more."

About 1 1/2 pounds fillets of flounder, sole, or any of the other fish, cut about 1/4-inch thick, scaled or skinned
1 tablespoon olive oil or melted butter, plus a little more for the pan
Salt and freshly ground black pepper to taste
Lemon quarters or a sprinkling of vinegar
Choice of topping (recipe follows)

1. Preheat the broiler. It should be very hot, and the rack should be as close to the heat source as you can get it -- even 2-inches is not too close. (You can also bake the fish at 450 degrees F; it will take a minute or two longer.)

2. Lightly grease a baking sheet or broiling pan. Lay the fillets on it, then brush with the tablespoon of oil or butter. Sprinkle with salt and pepper.

3. Broil the fish for 2 to 4 minutes (without turning), depending on the heat of your oven and the distance from the heat source. (If the fish is thicker than 1/4-inch, adjust cooking time accordingly, but few of these fillets will take more than 5 minutes in most ovens.) When the fish is done, it should be firm and barely cooked through; the edges will flake, but the center should still show a little resistance. If there is a little translucence in the very middle, it will disappear by the time you get the fish onto a plate.

4. Remove the fish with a spatula and serve immediately, squeezing lemon juice or drizzling vinegar over the fillets at the table.

TOPPINGS:

WITH MUSTARD AND HERBS:
Steps 1 and 2 remain the same.
Combine:
1/3 cup Dijon mustard
1 tablespoon sugar
1 teaspoon minced fresh thyme leaves or 1/2 teaspoon dried thyme (or substitute rosemary or savory; or parsley, chervil, or basil in larger quantities)
1 tablespoon freshly squeezed lemon juice
Spread this mixture over the fish. Proceed with steps 3 and 4 as above; serve with lemon wedges.

WITH GARLIC-PARSLEY SAUCE:
Steps 1 and 2 remain the same; use olive oil.
Combine:
1 teaspoon minced garlic
1/3 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
1/2 cup minced fresh parsley leaves
A little salt and pepper
Spoon some of this mixture over the fish. Proceed with steps 3 and 4 as above, pass the rest of the sauce at the table.

WITH TOMATO SALSA:
Steps 1 and 2 remain the same; use olive oil or peanut oil.
Combine:
2 cups cored and chopped tomatoes (drained if canned)
1/2 teaspoon cayenne (or to taste)
1/4 cup freshly squeezed lime juice
1/4 cup minced cilantro leaves,
Salt to taste.
Spoon some of this mixture over the fish. Proceed with steps 3 and 4 as above. Pass the rest of the sauce at the table.

WITH DILL BUTTER:
Dill is traditional (and wonderful), but use any fresh herb you have here. Steps 1 and 2 remain the same.
Put in a blender, food processor, or small bowl:
4 tablespoons (1/2 stick) butter
1/2 teaspoon minced garlic
1/4 cup minced fresh dill
Salt and pepper, to taste
Blend until smooth.
Dot the fillets with about two-thirds of the dill butter. Proceed with steps 3 and 4 as above; spread the fillets with the remaining butter, and serve immediately, with lemon wedges.

WITH SWEET SOY:
First, mix together:
1 teaspoon dark sesame oil
1/4 cup soy sauce
1 tablespoon peeled and finely minced or grated fresh ginger
1/4 cup minced scallion
1 teaspoon minced garlic
1 tablespoon dry sherry, white wine, or water
1 tablespoon honey or sugar
Marinate the fillets in this for 5 minutes or more.
Proceed with steps 1 and 2, using peanut or vegetable oil to grease the pan but omitting the oil on top of the fish. Pour the remaining marinade over the fish and broil as in step 3.
Garnish with more minced scallions if you like.

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PORK ROAST BASTE
From: Patti/Dnvr

I have made this both indoors and out.

1 cup water
Salt, enough to make the water taste salty
3-4 cloves garlic, chopped fine
1/2 green bell pepper, 1/4 inch dice

Mix all in metal bowl. Place in grill rack to heat up, do not allow to boil.

Start the rotisserie and allow meat to start heating. Start basting every 10 minutes for the first hour, then every 20 minutes until done. This creates a beautiful crust that holds the juice in.

Allow the roast to rest 20 minutes before slicing.

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HOT CHOCOLATE
From: Fleigh, wa
Makes 2 quarts

1 (14 oz) can sweetened condensed milk
1/2 cup unsweetened cocoa powder
1 1/2 tsp vanilla extract
1/8 tap salt
6 1/2 cup hot water

Combine first 4 ingredients over medium heat. Mix well. Slowly stir in water.

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TEXAS PUNCH
From: Sandy,TX

1 (12 ounce) can, frozen orange juice concentrate
1 (6 ounce) can frozen lemonade concentrate
1 (6 ounce) can frozen limeade concentrate
1 (6 ounce) can frozen cranberry juice concentrate
1 (46 ounce) can pineapple juice
1 (46 ounce) can peach or apricot nectar
Ice
Citrus slices

Dilute frozen juices with water according to directions on each can. Mix with pineapple juice and nectar.

Pour over ice in a large punch bowl. Garnish with citrus slices.