Posts by Gail South
Artichokes–Trimming
Break off and discard stem of chokes. Bend outer leaves back until they snap off close to the base and remove several more layers of leaves in same manner until the pale inner leaves are reached. Trim bases and sides w stainless steel knife, cut through each artichoke 1.5 inches from the bottom, and rub…
Read MoreArtichokes–Cooking
Place the artichoke whole — spikes and all, stems intact — right into the boiling water and let her shed all her thorns of her own free will: They will soften and fall off and settle at the bottom of the pot, rendering each leaf defanged and now painless to grasp with your fingers. And…
Read MoreApple ChipsÂ
Preheat oven to 225 and line 2 large baking sheets w parchment paper. Sift 3 T sugar onto lined baking sheets. With a mandolin, slice apples crosswise paper thin and arrange in one layer on sheets. Sprinkle w remaining sugar. Bake in upper and lower thirds of oven, switching positions halfway through 2.25 hours total,…
Read MoreTuna Poached in Olive Oil Serves 6
Season filets on both sides w s&p. In deep fry pan over medium heat, combine oil, rosemary, garlic and red pepper flakes; heat to 200-225. Carefully place 2 or 3 filets in oil; cook, turning once if needed, 4-6 minutes for rare (tuna will continue to cook after being removed from oil.) Using slotted spatula,…
Read MoreTuna, Pan Seared w Ginger-Shitake Sauce Serves 6
Preheat oven to 200. Sprinkle one side of the tuna w pepper. Ina large, heavy skillet heat the oil over high. Place the tuna, pepper side down, in pan and sear for 2 min. Turn the tuna over and continue cooking to desired doneness (2 min for rare). Transfer to rimmed baking dish and keep…
Read MoreTrout, Almond-crusted with Dill
Preheat oven to 400°F. Place almonds, panko, and 1 tablespoon dill in the bowl of a mini food processor; pulse until finely ground. Place almond mixture in a shallow dish. Place flour in a shallow dish. Place egg in a shallow dish. Sprinkle fillets with salt and pepper. Dredge in flour, shaking off excess. Dip…
Read MoreTripletail, Baked
​Preheat oven to 325 degrees F. Lightly butter a 9×13 inch glass baking dish and set aside. Season the fillets with salt, pepper, garlic and onion. Place fish into prepared baking dish. Spread about 2 tablespoons of softened butter over the top of each fillet. Pour in the lemon, lime and orange juices and then…
Read MoreStock, Fish (Cheaters)
Bring all ingredients to simmer to blend flavors; simmer about 30 min. Strain through cheesecloth, pressing solids w back of spoon to extract as much liquid as possible. Onion 1 small, mincedCarrot 1 medium, mincedCelery 2 ribs, mincedParsley 8 stems, choppedWhite wine 1 c, dryClam juice 24 ozWater 3 cChile Pepper 1 driedBay Leaves 2…
Read MoreSwordfish in Sour Cream Serves 4
Sauté shallots and mushrooms in butter until soft. Remove w slotted spoon and set aside. Add wine to mushroom liquid and add fish. Cook according to the 10 min per inch theory, turning once. About 2 min before the fish is cooked, pour the sour cream over. Surround with mushrooms and shallots and continue cooking…
Read MoreStriped Bass as Crabmeat
Filet and skin striped bass. Remove all dark meat. Cube into 1″ sq pieces. Into a pot of boiling water put remaining ingredients. Boil 3-4 min. Add fish, cover and cook 10 min. Drain. Arrange on platter and refrigerate until well chilled. Bay Leaves 4Fish, Sea BassLemon Juice, Fresh from 2 lemonsOlive Oil 1TPepper/Salt
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