Recipe of the Week (20)

Broiled Tilapia with Chile Lime Butter

4 tilapia filets
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 teaspoons cayenne pepper
Salt
Pepper

1 stick unsalted butter, melted
1 tablespoon finely chopped shallot
1 teaspoon finely grated fresh lime zest
2 teaspoons fresh lime juice
1 teaspoon minced fresh Thai or Serrano chile (preferably red), including seeds
1/2 teaspoon salt


Place the tilapia filets in a plastic ziplock bag. In a medium bowl, combine olive oil, lemon juice and cayenne pepper. Pour the olive oil mixture in the bag. Add salt and pepper. Marinate the fish for 30 minutes to an hour at room temperature.

Meanwhile, purée shallot with zest, lime juice, chile and salt in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.

Preheat the broiler. Remove the fish from the marinade and place them on a sheet pan. Broil fish for 3 minutes or until flaky. Turn filets over and broil for an additional 2 minutes. Remove and serve with butter sauce poured over the top of the fish.


Yield 2 servings.

Recipe of the Week (19)

Roasted Garlic Red Skin Mashed Potatoes


3 lbs. red skin potatoes
1 medium garlic bulb
Olive oil
6 Tblsp. butter, unsalted
1 cup heavy whipping cream or half & half, warm
Kosher salt
Fresh ground black pepper


Preheat oven to 375 degrees. Cut the top of the garlic bulb to expose the cloves. Wrap the bulb in foil, partially leaving the cut top exposed. Drizzle the top of the garlic with olive oil. Place in oven and roast for 45 minutes or until soft. Remove and let cool. Unwrap the garlic, peel and set aside.

Peel and cut the potatoes into quarters. Add potatoes to a large pot of cold water. Boil potatoes on medium heat for 30 minutes, or until soft. Remove and drain potatoes. Place the potatoes back into the large empty pot.

Add ½ cup of cream, 2 ounces butter, garlic, salt and pepper. With a hand mixer, blend the potatoes until smooth. If the potatoes get thick, add more cream and butter. Continue to blend. Season with more salt and pepper to taste.

Yield 8 servings.

Recipe of the Week (18)

Pot Roast with Vegetables

2 teaspoons chopped fresh thyme
2 teaspoons Hungarian sweet paprika
2 teaspoons coarse kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon (packed) golden brown sugar
2 tablespoons vegetable oil
1 4-pound boneless beef chuck roast, tied
2 cups dry red wine
1/2 cup low-salt chicken broth
2 large onions, thinly sliced
12 small shallots, peeled
12 garlic cloves, peeled
3 bay leaves
4 large carrots (about 1 pound), peeled, cut into 1-inch pieces
3 medium parsnips (about 12 ounces), peeled, cut into 1-inch pieces
1 small celery root, peeled, cut into 1-inch cubes


Preheat oven to 350°F. Mix first 6 ingredients in small bowl. Rub spice blend all over beef. Heat oil in heavy large ovenproof pot over medium heat. Add beef and cook until browned on all sides, about 12 minutes total. Transfer beef to plate. Add red wine to pot; bring to boil, scraping up browned bits. Boil until reduced to 1/2 cup, about 5 minutes. Add broth. Scatter onions, shallots, garlic, and bay leaves around beef.

Cover pot, transfer to oven, and roast 1 hour. Turn beef over; stir onions. Cover and roast 1 hour longer, adding water by 1/4 cupfuls if dry. Transfer beef to plate. Add carrots, parsnips, and celery to pot; stir to coat. Place beef atop vegetables, cover, and roast until beef and vegetables are tender, about 45 minutes longer. Transfer beef to platter. Spoon off fat from surface of sauce. Season sauce to taste with salt and pepper. Pour sauce over beef and serve.

Yield 8-10 servings