Tag: main course
Moroccan Baked Sardines
Moroccan Baked Sardines
Sardines happen to be the ocean’s superfood. They are very high in omega 3 fatty acids, Vitamin B, Vitamin D, and calcium. Plus, they are highly sustainable and can be found along the ocean’s coastlines. Sardines need to be gutted and scaled before use. Simply make a slit in the belly and scoop out the guts. There’s not a lot. Take the backside of a small knife and gently scrape off the scale from tail to the head. Give them a wash under cold water. This recipe is the simplest way to prepare sardines. Lay them across a light bed of coarse ground salt. Drizzle the with olive oil, a little more salt, and slices of lemon. Bake them for 12 minutes. That’s it. No need to give them a flip. The fillets easily peel off the center bone.
Servings: 2
Ingredients
- 8 fresh sardines scaled and gutted
- 3 tbsp coarse ground salt
- olive oil
- lemon slices
Instructions
- Preheat your oven to 350 degrees. Line a small baking sheet with foil. Place 2 tbsp of salt across the center of the pan.
- Lay the sardines on top of the salt. Drizzle the top with olive oil. Sprinkle the rest of the salt over the sardines. Place a few lemon slices across the top.
- Bake the sardines for 12 minutes.
Brazilian Tamale Casserole
Brazilian Tamale Casserole
Pamonha de Forno Goiana is a Brazilian style tamale casserole. There are a couple of differences between Mexican and Brazilian tamales. Mexican are made from masa flour while Brazilian are made from puréed corn. Mexican tamales are wrapped in dry husks and steamed; Brazilian are wrapped in fresh corn husks and boiled. Brazilian tamales are eaten sweet or savory, usually stuffed with sausage and cheese. While this isn’t a wrapped tamale, but a reconstructed casserole version that is so damn good it’s hard to not eat the whole baking dish. The assembly couldn’t be easier. Purée the corn, eggs, milk, and seasonings in a blender. Pour half of the batter in a greased baking dish. Place the sausage and half of the cheese over it. Cover with the rest of the batter. Bake at 325 degrees for 40 minutes. Cover with the rest of the cheese and bake at 350 degrees for 10 more minutes. Let this rest for a good 15 minutes before serving.
Equipment
- Blender or food processor
Ingredients
- 4-5 cups corn canned or frozen
- 1 cup milk
- 4 large eggs
- 1 tbsp powdered chicken bouillon
- 1 tsp black pepper
- 1 tsp salt
- 12 oz smoked pork kielbasa sliced 1/2” thick, each slice quartered
- 2 cups mozzarella shredded or cubed
Instructions
- Blend the corn, milk, eggs, bouillon, salt, and pepper until smooth.
- Pour half of the batter in a well greased baking dish. Top with the smoked sausage and half the cheese.
- Pour the rest of the batter over the top. Bake in a preheated 325 degree oven for 40 minutes.
- Place the remaining cheese beef the top. Increase the oven temp to 350 degrees. Bake for 10 more minutes.
Brazilian Style Lamb Chops
Brazilian Style Grilled Lamb Chops
This happens to be the recipe for the lamb chops at one of my favorite restaurants, Fogo de Chao. This and their leg of lamb are in my opinion, is some of the best lamb I’ve ever eaten. The lamb chops that I’m preparing are loin chops. At Fogo, they grill double bone rib chops off the rack of lamb. For 2” thick chops, grill for 5 minutes a side for medium rare.
Equipment
- Blender or food processor
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 8 lamb loin chops 2” thick; or 8 double bone rib chops
- 1 cup white wine Chardonnay
- 1 tbsp lemon pepper
- 1/2 lemon juiced
- 1/4 cup olive oil
- 1/2 cup mint leaves
- 1/2 tbsp salt
Instructions
- In a blender or food processor, blend the wine, olive oil, lemon pepper, lemon juice, mint leaves, and salt. Save a 1/2 cup of the marinade for basting.
- Marinate the lamb chops for 20 minutes.
- Start your charcoal in a chimney starter until the are gray. Pour in the grill and place on the grate. Place the lamb chops directly over the charcoal
- Grill for 5 minutes on the first side. Brush with the marinade and flip to the other side. Grill for another 5 minutes. Let rest for 5-10 minutes before serving.
