OMG I could definitely eat thatBlackened Flounder Topped with Mango Salsa and AngelHair Alfredo -can use any fish really.
What you do for a quick meal? We do all sorts of things here when we are time pressed to make a fast meal. One of the things I like doing is blackened fish. I know several people that hear of a fish like that and think it’s time consuming. I assure it’s not. It took longer to make the blackened seasoning than it did cook the fish. For a side I normally make a potato or vegetable fish; but, this time I had some Alfredo from a day or so ago left over and went ahead and cooked up some angel hair pasta.
So in under ten minutes, I made blackened flounder topped with a mango salsa and angel hair Alfredo.
The Alfredo recipe is simple;
4 toes garlic
3 tablespoons of good butter
10 oz of heavy cream
4 oz of fresh grated parmigiana
Melt the butter, add the garlic and let it sit until fragrant, add the cream and whisk until it starts to thicken, add the cheese and keep whisking until you get the consistency you want.
So simple, that sauce can be made in 4 minutes.
The mango salsa was store bought in the vegetable section
Mix it all together in a seasoning bottle or jar
For the fish
Dry the fish really well. Sprinkle it with the creole seasoning of your choice then brush on some fresh melted butter. -this will set off smoke detectors so make sure you turn the vent ln
Liberally cover with blackened seasoning
Repeat on both sides.
Get your skillet smoking hot and add some butter.
Lay the fish in the skillet presentation side down first.
Let it cook until the edges start to curl. For thin fish it should be about a minute to 90 seconds. For thicker fish maybe 3-4 minutes.
Flip it and remove after the same amount of time passes.
That’s it! You just made a Cajun classic in under ten minutes!
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Mmmm....my wife her family is from Calabria. They used to make hot hot sausages and salami. They made it all. We often went and helped. Was a big event. They'd get whole pigs cut it all up and make all the meats even homemade soap out of the fats.Street Food Night!
Sausage and Peppers
This is another one of those things that I really haven’t eaten or cooked much before I moved up north. I prefer this with a very spicy Italian sausage; however, any sausage really works with this. Just ensure that you are using fresh deli sausage not the smoked kind by the hotdogs.
I hadn’t really thought of sausage and peppers as street food before; but, come to find out it is commonly considered as such.
Essentially to make this one pot dish, you’ll make the sausage first, then remove them from the skillet and add in the vegetable topping, make the sauce and then add the sausage back in. Altogether this should only take between 15 and 20 minutes to cook.
For the sausage and peppers I use:
1 whole onion julienne
1/2 a green bell pepper julienne
1/2 a red bell pepper julienne
2 jalapeños- julienne
3 green onions chopped
3 toes garlic
1/2 cup of white wine
1/2 cup of chicken stock
1.5 tablespoon of tomato paste
For the sausage, I always stick with the hottest Italian sausage I can find for my wife and I. For the kids I get the sweet Italian. I’m this department it’s always dined choice, so you do you.
For the bun, I try to use a steak hoagie roll so that I have plenty of space for vegetables and provolone cheese.
To cook this, you’ll simply get your skillet nice and hot, add in some oil or bacon fat; then drop in the sausage and let them cook until they are almost done.
When they are not quite done yet, remove them and add in the sausage, onion and peppers. Drop in the white wine to deglaze the pan and let it reduce while the onion and peppers cook. When the wine is reduced to almost nothing add in the garlic, tomato paste and chicken stock. Stir everything together and add the sausage back in. Turn up the heat and let the liquid reduce. By the time the liquid is reduced the sausage should be done.
Now it’s time to assemble, add the condiments of your choice, provolone cheese, sausage, peppers and enjoy!
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I have shamed my people by using Hellman’s instead of Blue Plate. My wife is all about the Hellman’s, we can see who won the great Mayo debate in my house.
That had to be awesome! We used to have a Cochon every year with the first hog of the season. We would make our own boudin, hogshead cheese and sausages out of part of it and roast the rest over an open fire. Reckon that’s similar to what y’all would do, in a way.Mmmm....my wife her family is from Calabria. They used to make hot hot sausages and salami. They made it all. We often went and helped. Was a big event. They'd get whole pigs cut it all up and make all the meats even homemade soap out of the fats.
That reminded me of those days seeing that.
Great memories. Her Dad and Grandparents are gone now though, were amazing good people. Times and the rest have changed for the worst unfortunately. Man I used to love those days and the cook ups.
That looks amazing!Chilly winter here now. Gale force winds, rain and wanted comfort food for tea, your dinner. Was shopping and saw some nice chunky beef pies, nearly got them but decided to make my own so got some lovely blade steak, mushrooms, onions, garlic and potatoes to do it. Seasoned with parsely, oregano, mild curry powder, Worcestershire sauce and Veggie salt.
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Slow cooked for 3 hours then thickened.
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Into the puff pastry.
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Served with puff pastry Parmesan thingo's
And sauce, you aint Assie without sauce on your pie.
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My misses liked it so happy wife happy life.
I have issues about 70 to 80 % of the time. It becomes more so the longer the page in the thread gets and the more info it contains. The more pictures and especially vidoes it has on the page the more issues I get.I don't why but every pic I have put on HERE today has double printed
It only happens on this forum, everywhere else i post it doesn't do itI have issues about 70 to 80 % of the time. It becomes more so the longer the page in the thread gets and the more info it contains. The more pictures and especially vidoes it has on the page the more issues I get.