Maple Horseradish Glaze

This is adapted from a recipe by Bobby Flay, who mostly irritates me, but i was flipping channels one day, and heard him mention maple syrup and horseradish in the same breath, which gave me reason to pause. The original recipe uses it on BBQ pork ribs; we have also used it on salmon and chicken, as well as various other cuts of pork, and it is simply wonderful. The meat, except for salmon, which cooks so quickly anyway, should be nearly done before you apply the glaze, or the maple syrup will burn too quickly, and not crystallize quite right. The recipe calls for ancho chili powder, which i make by toasting dried anchos (bought in the Hispanic spices section of the local grocery store) in a skillet, and then processing them to a powder in a coffee grinder that i keep especially for these sorts of things. That being said, i have used plain, store-bought chili powder as a substitute, and it tastes just fine. Finally, i don't see how this recipe could work properly, nor taste right, without REAL PURE maple syrup, so please splurge and get the good stuff, and don't use maple-flavored Mrs. Butterworth's, or anything like that!

• 
  
• 2 cups pure maple syrup
• 1/2 cup prepared horseradish, drained
• 2 heaping tablespoons Dijon mustard
• 1 tablespoon ancho chili powder
• Salt and freshly ground pepper

Mix everything together, and use on whatever meat you like. This keeps, covered, in the refrigerator for at least a week.

Fish Florentine

 My local Kroger had Fresh Wild-Caught Cod on Manager's Special this week, ergo, it's what's for supper this week!

 i found this recipe, which originally called for flounder, in my 1950s Good Housekeeping cookbook and have made it several times already.  Last night was the first time i'd substituted cod for the flounder, and i do believe it's even better!  i suppose, however, that any mild whitefish would work just fine.

 i served this last night with brown rice and crusty French dinner rolls (the Pillsbury frozen ones, which are truly awesome & doubly so when bought on sale with a coupon for 40¢ a package, which works out to 4¢ each).

Fish Florentine

(1) 10 oz. package frozen, chopped spinach

1# whitefish fillets ... cod, flounder, etc.

1 Tbsp. butter

Salt

Pepper

Pam cooking spray

1 cup shredded Cheddar cheese (we used 2% Mexican blend last night)

1/2 cup evaporated milk

1 tsp. dry mustard

1/4 tsp. nutmeg

1 tsp. fresh dill, minced

Paprika

1. Preheat oven to 375° 
2. Cook spinach according to package directions; drain and season with butter, salt and pepper.
3. Spray a brownie pan with Pam and spread the spinach evenly across the bottom.
4. Arrange fish fillets on top of spinach; try not to overlap the fish, if possible
5. Mix cheese, milk, mustard, nutmeg and dill, and pour mixture over fish.
6. Bake, uncovered, until fish is done and flakes easily with a fork - about 25 minutes.
7. Sprinkle with paprika before serving.

Broiled Fish Fillets with Basil Butter

This is one of my all-time favorite fish recipes. Here for posterity:
Broiled Fish Fillets with Basil Butter
Bon Appétit | August 2001



yield: Makes 4 servings
Serve with rice or boiled new potatoes.

Ingredients

* 4 6-ounce cod fillets


* 6 tablespoons (3/4 stick) butter, room temperature
* 2 tablespoons chopped fresh basil
* 2 teaspoons Old Bay seasoning
* 1 teaspoon fresh lemon juice
* 1 garlic clove, minced

Preparation

Preheat broiler. Cut four 6x8-inch pieces of foil. Place 1 fish fillet in center of each piece of foil. Fold up foil to form rectangle with 3/4-inch-high sides. Sprinkle fish with salt and pepper. Place packets on small baking sheet.

Combine butter, 1 tablespoon basil, Old Bay seasoning, lemon juice, and garlic in small bowl. Using wooden spoon, mix until well combined. Spread mixture over fish in foil. Broil fish (do not turn fish) until opaque in center, about 6 minutes. Transfer fish in foil to 4 plates. Sprinkle with remaining 1 tablespoon basil. Serve immediately.

Tuna Casserole Redux

Perhaps this is only new to me, but i was impresed by this recipe & found it to be significantly better than i expected.  It's from the "Budget" section of the Good Housekeeping Cookbook, 1963.  i served it with fresh corn-on-the-cob, baked in-husk while the casserole cooked, & Tomato Aspic; McEntyre's Bakery Red Velvet Cake for dessert again.

Changes are indicated, as usual, in red.

Tuna Corn Bread Pie

12 thin lemon slices

1 can tuna, drained

1/2 cup fresh bread crumbs

2 Tbsp minced onion

2 eggs, beaten

1 can condensed cream of mushroom soup

1 pkg corn muffin mix (Jiffy) (this requires 1 egg & 1/3 cup milk, but i used buttermilk)

Snipped parsley

1. Arrange lemon slices on bottom of lightly greased 10" pie plate.
2. Blend tuna with bread crumbs, onion, eggs and soup.  Spoon into pie plate over lemon slices.
3. Start heating oven to 400.  Prepare corn muffin mix as label directs, then spoon gently over tuna mixture until level with inner ridge of pie plate rim (turn any excess into a custard cup).  Bake 30 mins, or until golden.  Let cool 10 min.
4. Lossen sides of pie with spatula.  Invert onto dish & invert again onto serving dish.  Garnish with parsley before serving.

Fabulous Friday Fish

Although we are not a Roman Catholic household, i do still occasionally remember & recognise the "Fish on Fridays" tradition, & in its spirit, we had the following last night ... it was delicious both then & reheated this afternoon & served to my best friend, ACR & her daughter, ZAI ... love you both!

i served it with frozen potato patties, iceburg lettuce & tomato aspic; we had McEntyre's Bakery Red Velvet Cake for dessert.

Crisp-Coated Fish Fillets

2 cups finely crushed corn flakes

2 tspn salt

1/4 tspn pepper

2 Tbsp celery flakes

1 Tbsp paprika

1-1/2# flounder fillets (or haddock or sole)

1 cup flour

1/2 cup evaporated milk

Pam

1. Start heating oven to 375.  Line cookie sheet with foil.
2. Combine corn flake crumbs, salt, pepper, celery flakes & paprika.  
3. Dip fish fillets, first in flour, then in evaporated milk, then in crumb mixture, turning them to coat both sides.  Arrange fillets in foil-lined pan.  Spray generously with Pam.
4. Bake about 30 mins.