Snapper with Almonds and Apple Tart Without Dough

I am always looking for a new recipe for fish. I admit we don’t eat as much as we should. My Dad a few months ago sent me a news article with several soup recipes and clicking on a Leek Soup recipe led me to find these two recipes from a website called “French women don't get fat.”

Snapper with Almonds

Ingredients:

4 snapper fillets (monkfish, halibut or cod works too), 4 ounces each, with skin
1 tablespoon butter
1 tablespoon olive oil
Juice of a lemon
1/4 cup toasted almonds, chopped
½ cup parsley, chopped
Dash salt
Dash pepper

 Use a nonstick frying pan to toast the almonds under medium heat. Reserve.

Warm oil and butter in the frying pan. Add snapper skin side up. Season to taste... Cook 4 minutes on each side. Reserve the fish on a warm serving plate and cover loosely with foil.

Add lemon juice to the pan and whisk to blend with oil and butter. Pour over fillets, add parsley and sprinkle with toasted almonds. Serve immediately.

 

 

This has to be one of the strangest, yet delicious recipes I have come across in awhile. The tart is cooked in cabbage leaves, but you do not eat the cabbage! I used a tart apple, since I personally do not like Golden Delicious, if you need want to use a sweet apple try the Pink Lady variety.

Apple Tart Without Dough

Ingredients:

4 medium-size Golden Delicious apples
2 tablespoons lemon juice
4 cabbage leaves
1 tablespoon sugar
1/4 teaspoon cinnamon
Dots of butter (1/8th teaspoon)

Preheat the oven to 275 degrees. Mix the sugar with the cinnamon and sprinkle almost all of it on the apple slices (leaving enough to cover the dots of butter). Add small dots of butter and cover with the remaining sugar-cinnamon mixture. Bake the tart in the preheated oven for 15 minutes. Serve warm or at room temperature.

Apple Salad, well maybe dessert…

This is good salad, which can be served as a fruit dessert. I have paired this with both pork and chicken. You have to be careful not to curdle your egg when adding the warm pineapple juice. Go slowly and add small amounts of the juice if you have never tempered warm ingredients with eggs.

1 Tablespoon flour

1 cup white sugar

¾ cup pineapple juice

¼ cup water

1 egg yolk

1 Tablespoon vinegar

1 Tablespoon butter

1 cup raisins

1 cup chopped nuts, I prefer pecans

1 cup grapes, green

1 8 ounce can crushed pineapple, drained

3 cups apples, chopped

Directions:

In small saucepan over medium heat, mix flour and sugar

Stir while slowly adding juice and water, bring to a boil

Let simmer for 2 to 3 minutes.

In a bowl beat egg yolk, temper by slowly adding one spoonful at a time of pineapple mix, for a total of 5 spoonfuls. Stir well between spoonfuls.

Pour egg, juice mix into the remaining juice. Return to heat and cook for a minute. Add vinegar and butter, stir until combined.

In a large bowl, mix raisins, nuts, grapes, pineapple and apples. Pour juice mix over fruit, toss to coat, and then chill 30 minutes until ready to serve.

Pork and Apple Cheddar Burgers…

1 pound ground pork

¾ cup shredded apple

¼ cup chopped green onions

½ teaspoon dried thyme leaves

½ teaspoon salt

½ teaspoon ground pepper

4 slices of cheddar cheese

4 onion topped hamburger buns

Directions:

In a medium bowl combine apples, onion, thyme, salt and pepper, fold in pork until well combined.

Form mixture into 4 patties about ¾ inch thick.

Grill over medium coals, covered for 5 minutes.

Turn, cover and cook an additional 4 to 6 minutes. Internal temperature show be 160°F

Place a slice of cheese on each patty and serve on bun.  

Fried Apples…

I love fried apples, but do not make them every often. This way it keeps a special food, like at the holidays. I was unable to locate my grandmother’s exact recipe, and with the help of my aunt, I winged it. This comes close to what I remember.

 With fried apples, you can eat them alone, a side dish or even use them to top crêpes, blintz, oatmeal or pancakes.

Yes, you can make these in a Crock-Pot or slow cooker! See below...

If you wanted to make these like a true Southern cook,  replace the butter for bacon grease. I think this is actually how Grandma made hers. I would suggest if you use the bacon grease omit the salt.

Ingredients:

6 Granny Smith apples, peeled, cored and sliced

1/4 cup butter

1/4 cup brown sugar

1/8 teaspoon salt

1 teaspoon cinnamon

1 dash of nutmeg

Directions:

In a large skillet, melt butter. Arrange apples evenly over skillet bottom. Add brown sugar, then salt. Cover and cook over low heat for 10 to 12 minutes until apples are tender. You do not want mushy apples, tender but not mushy. Sprinkle with cinnamon and nutmeg.

Crock pot method:

Arrange apples in bottom of cooker, add sugar and spices. Place a pat of butter one top of each apple slice. Cook on low for 3 hours sitr gently, cook another 2 - 3 hours until soft but still tender.