Crispy Crunchy Fluke

This is a recipe I was making all summer and I am only now getting around to putting it up on the blog. It was time to use up the last of the fluke in the freezer that was left over from our summer catch and it was my last chance at a taste of summer. This recipe can easily be used with any white fish, and I am quite curious how it would turn out on a stronger fish such as striped bass or halibut.

Recipe yields 4 servings

Ingredients 

1 1/2 lbs fluke filet

1 cup plain Panko breadcrumbs

1/2 cup parsley

2-3 tbsp Dijon mustard

Preheat the oven to 425F degrees. In a bowl, mix together the Panko crumbs and the parsley. 

Lightly coat a baking pan with cooking spray and arrange the fish filets. Coat the top of each piece with Dijon mustard. 

Sprinkle a handful of the Panko mixture over each piece of fish and gently press into the mustard layer. 

Place in the oven and bake for 10-12 minutes or until fish is cooked through. 

Remove from the oven and serve. I served the fish alongside Spaghetti Squash with Sauteed Vegetables. Enjoy!

Venison Loin Medallions

With deer hunting in full swing in most parts of the country, it is a great time for fresh game. Venison is extremely lean meat, and if you cook it properly, will have very little gamey flavor. This recipe is very simple and versatile, so you can make it with what is on hand in your pantry. Create a dry seasoning rub, cover the loin, and its time to cook. Yes, it is really that easy.

Recipe yields 4 servings

Ingredients
1 1/4 lb venison loin
1 tbsp salt
2 tsp black pepper
1 tbsp parsley
1 tbsp garlic powder
2 tsp paprika
2 tbsp extra virgin olive oil

Lightly coat the venison with olive oil. You should need about 1-1 1/2 tablespoons. Sprinkle with the salt and pepper so it is evenly coated. Mix together the parsley, garlic powder and paprika and rub the mixture onto the meat, gently patting it in. You can put more or less dry rub on as you would prefer.

Slice the loin into 1/2" - 3/4" medallions. Heat a large skillet and put a drop of olive oil in the bottom. On medium-high heat, cook the medallions for 3-4 minutes per side. You want a nice char on the bottom before you flip it over. Since venison is such a lean meat, it is very easy to overcook it, so you want to keep an eye on it. When it is cooked perfectly, it is delicious and tender. If you cook it too much, it can quickly become dry and rubbery.

Once both sides of meat have gotten a nice char, remove from the heat and let rest for 5-10 minutes. Serve along with hearty side dishes, such as mashed potatoes, and enjoy!

Chimichurri Sauce

Chimichurri is an Argentinian sauce traditionally used on grilled meats. However, it is also delicious in your tacos, smothered on your bread or sprinkled over grilled veggies. It is so simple to pull together and can really make an impact to your meal. Use as a sauce for a topping or even as a marinade prior to cooking.

Ingredients
1 cup flat-leaf parsley
2 tbsp fresh oregano
4 garlic cloves
1/2 cup extra virgin olive oil
2 tbsp white wine vinegar
Salt and black pepper, to taste
Pinch of red pepper flakes

Finely mince the parsley and oregano. Finely chop the garlic. Add to a bowl and whisk in olive oil and vinegar. Mix together with salt, black pepper and red pepper flakes. Now dip in a piece of bread and see if you need to adjust any of your seasonings based on your taste. If it tastes good, cover the bowl with cling wrap and refrigerate until it is time to use.

S'mores Pretzel Bites

Coming to you from the archives of summer. During the construction and the move, it seems this post has gotten itself a little lost. And even though many of you may consider s'mores a delicious summer time treat, this recipe here shows you that you can enjoy them all winter long from the warmth of your kitchen. On a chilly, fall night, invite your friends over to reminisce about the great summer you just had and serve these little bites as a snack to remember all the great times you shared.

Recipe yields 35 treats

Ingredients
70 small pretzels
105 mini marshmallows
105 semi-sweet chocolate chips
8 oz semi-sweet chocolate chunks or bar
1 tsp canola oil
Chocolate sprinkles, for decoration

Preheat the oven to 425F degrees. Line a baking sheet with wax paper and arrange 35 pretzels.

Top the pretzels with 3 marshmallows and 3 chocolate chips each.

Carefully move the tray to the oven and bake for 6 minutes until the marshmallows and chocolate chips melt.

Once you remove from the oven, top each with a second pretzel to make a sandwich. Set aside and let cool for about one hour.

Set a medium glass bowl over a simmering pot of water. Add your chocolate chunks or break up the chocolate bar and add it to the bowl along with the canola oil. Allow to sit until the chocolate melts.

For each pretzel s'more, dip half way in the melted chocolate and place on a piece of wax paper. Sprinkle with the chocolate sprinkles. Repeat until all pretzel s'mores are coated.

Refrigerate until the chocolate has hardened (if you can restrain yourself that long). Enjoy!

Mini Italian Meatloafs

Meatloaf is one of my favorite dishes. Growing up, it was always a highlight when my mom made meatloaf for dinner. I enjoy my meatloaf with a big side of mashed potatoes and corn and lots of brown gravy. After years of monotony, I decided to shake things up a bit and try a different kind of meatloaf. In the words of my grandfather, "What are all these colorful things in here?" Packed with bell peppers, onions and Italian seasonings, this is my version of an Italian style meatloaf. I served mine with Creamy Garlic Mashed Potatoes and The Best Spinach.

Recipe yields 10 mini meatloaves

Ingredients
2.5 lbs ground beef
2 large eggs
1 1/4 cup Italian breadcrumbs
1/2 cup grated Parmesan cheese
1 tbsp oregano
2 tsp basil
1 red bell pepper, finely chopped
1 medium yellow onion, finely chopped
1 head garlic, finely chopped
6 oz. tomato paste

Preheat the oven to 425F degrees. Finely chop the pepper, onion and garlic. In a large mixing bowl, combine all ingredients until evenly incorporated. Form meat mixture into 10 mini loaves. Arrange on greased baking sheet and place in the oven. Roast for 20-25 minutes or until cooked through. Serve alongside your favorite side dishes. Enjoy!