Cookin' with Carol recipes on NBC5 - March 2001

Baked Salmon with Vegetables

Serves 4

4 (4-ounce) salmon fillets
2 tablespoons snipped fresh dill
1 cup chopped celery
1 cup chopped red bell pepper
2 tablespoons capers
1 lemon, thinly sliced

Preheat oven to 400° F. Cut 4 pieces of parchment paper into heart shapes large enough to accommodate fillets. Place pieces of parchment on a large ungreased baking sheet. (If necessary, you can use 4 rectangular pieces of foil, rather than parchment.) Rinse salmon fillets under cold water and pat dry with paper towel. Place one fillet on one side of a heart-shape-cut piece of parchment (or foil). Repeat with remaining fillets and parchment. Season each fillet with fresh dill (and salt and pepper to taste, if desired). Top each fillet evenly with celery, red bell pepper, capers, and lemon slices. Fold the other side of the parchment heart (or foil) over the fish, and seal by folding the parchment paper edges over twice. Twist the tip of the parchment to hold it closed. Bake for 15-20 minutes, until salmon is cooked through the center. Use scissors to snip the top of the parchment open for an aromatic presentation.

Notes:

Parchment paper is used to line cookie sheets and for wrapping and baking foods to seal in the moisture, such as this recipe. The grease-and-moisture-resistant nature of the paper helps to keep the flavor and juices in. Find parchment paper in gourmet shops and most grocery stores. Some bakery departments of grocery stores stock parchment paper for their use. If you cannot find parchment paper on the store shelves, you may wish to inquire with the bakery department to see if they will sell you a few sheets of parchment for this recipe.

(Air Date: March 3, 2001)

Steamed Orange Roughy

Serves 2

2 (4-ounce) orange roughy fillets
1 tablespoon dry sherry
2 (1/2-inch) slices fresh ginger
1 tablespoon coriander seeds, crushed
2 green onions, julienne-cut
salt and pepper to taste
juice from 1 lime

Place a steaming rack (or bamboo steamer) in a wok or wide saucepan. Pour water into the bottom of the pan to about 1/2-inch below the steaming rack (or at least 1 inch below where the bottom of the bamboo steamer will be). Add sherry and fresh ginger and bring to a boil on high heat. Rinse fish fillets in cold water and pat dry with paper towel. Place fillets on a heat-resistant plate. Sprinkle crushed coriander seeds (a mortar and pestle is a great tool for crushing the seeds) and green onions on top of fish and season with salt and pepper to taste. When water is boiling in pan, place plate of fish on steamer rack. Lower heat to medium-low (medium heat if using a bamboo steamer), cover, and steam fish for about 10 minutes for every 1-inch of thickness (measure at the thickest part of the fillet). Do not let the water completely boil away. Add more boiling water to maintain the water level if necessary. While food is steaming, do not lift the lid from the pan (unless you need to add water---be careful, the steam is very hot). At the end of the steaming time, carefully remove wok from heat. Let it cool slightly. Stand back and slowly remove lid from wok. Sprinkle fresh lime juice over fish before serving.

(Air Date: March 10, 2001)

Fried Catfish Nuggets

Serves 8

2 pounds catfish nuggets
1/2 cup buttermilk
1 1/2 cups yellow cornmeal
1 teaspoon onion powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
vegetable oil for frying

Place catfish and buttermilk in a self-sealing bag. Refrigerate for at least 30 minutes, or up to 4 hours. Combine cornmeal, onion powder, cumin, cayenne pepper, and salt and pepper to taste in a shallow bowl. Heat 2 inches of vegetable oil in a deep skillet or deep-fryer to 365° F. Line a baking sheet with 3 to 4 layers of paper towel; reserve. Drain fish from buttermilk and dip nuggets into cornmeal mixture. Deep-fry 3 to 4 nuggets at a time for 2 to 3 minutes, or until golden brown. Place cooked nuggets on reserved paper towel-lined baking sheet. Once drained, you can place nuggets in a baking pan, keeping them warm in a 200° F oven while cooking remaining fish. This dish is traditionally served with hushpuppies and/or french fries.

Notes:

Always use caution when deep-frying. Wear a long sleeve shirt and use metal tongs and proper utensils to remove food from oil. Remember that oil and water do not mix! Keep moisture away from the hot oil to help prevent spattering oil and burns.

CAROL WILL BE COOKING IN-PERSON THIS WEEKEND AT THE FOLLOWING EVENT:
Toll Brothers will be grand opening their Strathmore Traditional decorated model home from 10 am to 6 pm on Saturday, March 17, and from 12 pm to 6 pm on Sunday, March 18, at The Preserve in McKinney (505 Rouen Drive, McKinney, 75070). This home features a GE Monogram chef's kitchen, including the new GE Advantium oven on the main floor, and a second kitchen with wine cellar in the finished basement. For more information, please call 972-529-1500. Stop by and enjoy tasty treats Carol will be preparing in the GE Advantium between noon and 4 pm, both Saturday and Sunday. Happy Cooking!

(Air Date: March 17, 2001)

Garlic Shrimp

Serves 4

2 tablespoons olive oil
4 cloves garlic, minced
1 pound shrimp, peeled & deveined
2 teaspoons lemon juice
1 teaspoon fresh thyme
salt & pepper to taste

Heat olive oil in a skillet, add garlic, and cook over medium heat for 15 seconds. Add shrimp and cook on medium heat for 3 to 4 minutes, or until shrimp is pink and cooked through (be careful not to overcook or shrimp will be rubbery). Sprinkle lemon juice, thyme, salt and pepper over shrimp and remove from heat. Serve over cooked angel hair pasta, if desired.

(Air Date: March 24, 2001)

Simple Salade Nicoise

Serves 4

1/4 cup olive oil
2 tablespoons white wine vinegar
1 clove garlic, minced
4 cups torn leaf lettuce
1 cup cooked green beens
1 pound cooked red new potatoes
2 Roma tomatoes, quartered
1/4 cup olives
8 ounces canned white meat tuna, drained
2 hard-cooked eggs, peeled & halved

Prepare a simple vinaigrette by whisking together olive oil, vinegar, and garlic (season with salt and pepper to taste, if desired). Arrange lettuce on a large platter. Decoratively arrange the green beans, potatoes, tomatoes, and olives around the edge of the platter. Mound the tuna in the center and place the hard-cooked eggs, cut-side-down, on top of the tuna. Drizzle the vinaigrette over all. Serve with French bread and enjoy!

Notes:

To cook the new potatoes, simply simmer in water until tender, about 20 to 30 minutes. You can substitute 4 small potatoes, peeled, cooked and sliced, if desired.

(Air Date: March 31, 2001)