Easy Salmon Foil Packets

Perfect August afternoon. Out on the deck, reading, with the hummingbirds buzzing around.

Dinner was a perfect match for the day.

This recipe is so easy, especially the cleanup!

I found this recipe on Crunchy Creamy Sweet food blog. Flaky salmon in light butter and lemon sauce. This recipe will be on repeat.

Ingredients-

2 salmon fillets

1/2 teaspoon salt

1/4 teaspoon black pepper

4 slices of lemon

1 tablespoon unsalted butter, thinly sliced into four pieces

Parsley and dill for garnish

Method-

Preheat the oven to 400 degrees F.

Prepare sheets of aluminum foil, one per piece of salmon.

Arrange salmon on foil. Season with salt and peppers.

Place lemon slices and butter on top of each piece of fish.

Bring the sides of foil together to make packets.

Cook for 18 to 20 minutes in the oven.

Once done, remove from the oven.

Wait a few minutes until the packets are cooler and safer to handle.

Sheet-Pan Shrimp Oreganata

I found this recipe on the New York Times Cooking App. I cut the recipe in 1/2 and it was more than enough for the 2 of us.

The recipe is a take on Clams Oreganata. I made one change to the original recipe. Can you guess what it was? That's right, I switched out the garlic for a shallot! Just delicious!

I served it with a Tomato Salad with tomatoes from our local favorite, Coles Farm Stand. 

• Ingredients-
  

  1/4 cup unsalted butter
  1 1/2 pounds large tail-on shrimp (about 24), peeled and deveined
  1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
  Kosher salt and pepper
  1 lemon
  3/4 cup dried bread crumbs
  1/4 cup flat-leaf parsley leaves, finely chopped
  1 shallot, minced
  1 tablespoon dried oregano
  1/3 cup white wine
  
  

• Method-
  Cut the butter into small knobs and spread on a 9-by-13-inch sheet pan; set aside
  Zest the lemon on top, quarter the lemon, then squeeze in about 2 tablespoons lemon juice (reserve the remaining lemon for later).

1. Heat the oven to 450 degrees and position a rack in the middle.
   

2. While the oven heats, place the shrimp in a medium bowl along with 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
   
   Mix to combine, then set aside.

3. In another medium bowl, combine the bread crumbs, parsley, shallot, oregano, 1 1/4 teaspoons salt, and 1 1/4 teaspoons pepper.
   
   Add the remaining 2 tablespoons of olive oil and mix with a fork to combine.

4. Set the sheet pan in the oven and heat just until the butter has melted, about 2 minutes.
   
   Carefully remove the hot baking sheet, setting it on a flat surface, then add the wine and swirl the pan to blend it with the butter.

5. Place the shrimp onto the hot pan in an even layer.
   
   Pour any remaining marinade over the shrimp.
   
   Generously sprinkle the breadcrumb mixture over each of the shrimp, allowing the excess to pool underneath as well.

6. Bake on the middle rack for about 6 minutes, until shrimp are pink and cooked through.
   
   Turn the oven to broil for 2 minutes to brown the bread crumbs.
   
   Remove from the oven and squeeze the juice from the remaining lemon wedges over the shrimp.

7. Enjoy the shrimp hot, spooning the pan juices and bread crumbs from the pan alongside.

Rice-stuffed tomatoes, a Lidia recipe, is something I try to make at least once a summer. The tomatoes were from Cole's Farm Stand. The original recipe calls for Arborio rice, which I love. This time I used frozen steamed brown rice. It just needed to be microwaved, and it was ready to go.

Rice Stuffed Tomatoes-

Ingredients-

Rice of your choice
4 medium tomatoes (about 2 ½ pounds), ripe but firm
1/2 cup shredded mozzarella

1/2 cup Parmesan
3 tablespoons chopped fresh basil
Salt and pepper to taste

Method-

Preheat oven to 375 degrees F. 

Prepare the rice according to the box instructions.

Cut a 1/2-inch slice from the top of each tomato and set aside.

Scoop out the pulp and seeds with a teaspoon and drop into a strainer set over a bowl. 

Press on the pulp in the strainer to squeeze out as much liquid as possible. 

Reserve the liquid and discard the pulp in the strainer.

Toss the rice, mozzarella, 1/2 cup of Parmesan, and the basil together in a small bowl. Taste and season with salt and pepper.

Gently stuff the tomatoes with the rice mixture, dividing it evenly. 

Top each tomato with the reserved slices. 

Using some of the remaining oil, brush a baking dish that fits the tomatoes comfortably. 

Set the stuffed tomatoes in the dish. 

Add the strained liquid from the tomatoes and, if necessary, pour in enough water to come about ¼ inch up the sides of the tomatoes. 

Drizzle the remaining oil over the tomatoes and sprinkle them with the remaining 1 tablespoon grated cheese. 

Cover the dish loosely with aluminum foil and bake for 15 minutes.

Uncover the dish and bake until the tomatoes are very tender and the tops are lightly browned, about 10 minutes. 

Remove tomatoes from the oven and let rest for a few minutes. 

Carefully transfer the tomatoes to a serving platter or individual plates. 

Swirl the juices in the pan to incorporate the oil, then spoon the pan juices over and around the tomatoes. 

The tomatoes are best when served warm, with some of the pan juices drizzled over each serving.

Veal Schnitzel and Corn Fritters

Tonight, I strayed from my new diet restrictions and prepared Veal Schnitzel and Corn Fritters. 

The veal recipe is from The Spruce Eats site. It is a recipe that works with veal, chicken, or pork cutlets.

The Corn Fritter recipe is from Jacques Pepin. Delightful!

Ingredients-

4 (5-ounce) veal cutlets (or chicken or pork cutlets)

1/4 cup all-purpose (or brown rice flour)

1/2 teaspoon kosher salt

2 large eggs, well beaten

1/2 cup breadcrumbs

Oil or lard, for frying

Method-

Gather the ingredients.

Place 4 (5-ounce) veal cutlets between sheets of plastic wrap, and use a heavy, flat-surfaced pan, rolling pin, or meat mallet to pound the meat evenly to a 1/4-inch thickness.

To bread the schnitzels, set up 3 shallow dishes: 

Mix 1/4 cup all-purpose flour and 1/2 teaspoon kosher salt in the first dish, 2 large beaten eggs in the second dish, and 1/2 cup breadcrumbs in the third dish.

In a large skillet, heat at least 1/4-inch of oil to 350 F. 

This takes about 8 minutes, and the oil will just start to shimmer and smoke a bit.

Working one at a time, dredge the cutlets first in flour until the surface is completely dry.

Dip in egg to coat; allow the excess to drip off for a few seconds.

Then roll quickly in the breadcrumbs until coated. 

Do not press the breadcrumbs into the meat, as this will moisten them and not make for a crispy coating. 

The crust should not adhere completely but form a loose shell around the schnitzel.

Immediately place the meat in the pan with the hot oil. 

Do not crowd the pan. 

Cook the schnitzel in batches, if necessary. 

Fry the schnitzel for 2 to 3 minutes on one side, until golden brown. 

Make sure the breaded meat “swims” in fat. 

Contrary to instinct, the breading will take on less oil than if the meat is sticking to the pan. 

Also, the breadcrumb topping has a chance to puff up a little, and your cleanup is easier. 

You may want to swish them around a little with your fork to make sure they are not sticking to the pan.

Turn them over once and fry an additional 2 to 3 minutes or until both sides are golden brown and the meat registers an internal temperature of 145˚F. 

Remove from the pan and allow the oil to drain off. 

The Corn Fritters featured the corn from Coles Farm Stand.  Here is a link for the YouTube video of Chef Pepin preparing the fritters.

Corn Fritters Recipe-

Ingredients-
1/2 cup of flour
1/4 tsp of baking powder
1/2 cup seltzer water
1 cup fresh or frozen corn kernels
salt to taste
1/4 cup oil for frying

Method-
In a small bowl stir together flour, baking powder, and a pinch of salt. 

In thirds, add seltzer, mixing with a whisk after each addition. 

You want a smooth batter.

Stir in the corn.

Heat oil, olive oil, or vegetable oil.

When the oil is hot, add about a 1/2 cup portion of the corn fritter batter.

Cook 3 to 4 minutes per side. 

Look for bubbles on top and crispy edges.

You want them nice and crispy.

When you remove them from the oil give them a quick dash of salt.

Drain them on a wire rack placed on top of a dish or baking sheet, do not put them on paper towels, as that will make the bottoms soggy.