Jim's Trout Provencal

                       ½ lb     trout filet
                             1     tomato, diced
                           ¼     onion, sliced
                                   parsley, chopped
                             1     lemon, sliced
                        1 Tb     capers
                   ½ stick     butter
                    ½ cup     white wine
                                   salt & pepper to taste

Mix tomato, onions, parsley, lemon, and capers.
 
Cut a large pieced of aluminum foil, line bottom of baking pan, and rub butter all over.  Place ½ of tomato mixture on foil, then the fish, and cover with remaining tomato mixture.  Pour wine over the top with salt & pepper.  Bring up edges of foil and seal contents in a pouch.
 
Bake in a preheated oven at 375° for about 7 minutes or until fish is done.
 
Unwrap and serve with juice from foil.

Leftover Sandwiches - Small and Large

Our yummy sandwich solutions for leftovers...

Barbecue Roast Beef  or Pork Roast

In medium size pot: sauté onions in a small amount of oil.  Add thinly sliced beef or pork, or
shredded leftover roast.  Cover with barbecue sauce and simmer until sauce begins to bubble.
Serve on roll or hamburger bun.

Sloppy Joes

Use thinly sliced roast beef or ground beef/turkey with your favorite sloppy joe seasoning.

Meatloaf

A slab of leftover meatloaf is great on any bread.  Jazz it up with pepperocinis or olive tapenade.

Meatball

Left over hors d’oeuvre meatballs are the perfect bite size for a sandwich.  Heat them in a convenient bottle marinara sauce, and serve on a roll with grated parmesan or mozzarella cheese.  Don’t wait for leftovers – keep a bag of frozen meatballs in the freezer and bottle sauce in the pantry for handy sandwich fixins’

Tortas

This Mexican sandwich makes great use of shredded leftover meat (beef, chicken, pork).  Heat and season with your favorite taco seasonings.  Pile on soft Talera roll and top with cheddar, diced onions, tomatoes, lettuce, avocado and chipotle mayo
 

Fish Salad

Use leftover fish instead of canned tuna in your favorite recipe.  For a Mediterranean spin try mixing capers, diced nicoise olives, onions, fresh dill and a vinaigrette dressing.

Salmon Dill Pitas

Use the recipe on the previous page.  Using a pastry bag, pipe the salmon spread into mini pitas and garnish with sliced cucumbers, onions and capers.

Veggie

Usel leftover salad fixings: lettuce, tomatoeos, sliced cucumbers, shredded carrots, mushrooms… whatever you like.  Serve on sliced bread or roll, inside pitas, or wrapped in tortillas.  Use your favorite salad dressing instead of mayo or mustard.  Adding a little diced/sliced fruit such as pineapple or mango with a hint of chile or spice can add a whole lot of fun flavor !

Salmon-Dill Canapés

Spread:

                       1     Fresh Salmon Steak (8 oz.)

                       1     package Cream Cheese (8 oz.)

                 3 Tb     Fresh Dill

                 2 Tb     Lemon Juice

               ¼ tsp     Salt

               ¼ tsp     Cayenne Pepper

 

Garnish:

                             Toast rounds or water crackers

                             Diced Red Onion

                             Cucumber, sliced

                             Capers

                       

Broil Salmon 4” from hear for 5 to 7 minutes on each side.  Cover and chill till cool. 

Remove skin and bones.

In food processor place salmon and other ingredients.  Blend till smooth. 

Chill for 24 hours.

Spread on toast rounds.  Garnish with cucumber, diced red onions, and capers

 

Ceviche

            1 pound     fish, white & uncooked

                             (cod, orange roughy, halibut…)

                             may add cooked bay shrimp or scallops

                       1     onion, diced

                       1     tomato, chopped

                   1-2     jalapeño or Serrano chile

                                  1 bunch     cilantro, chopped finely

                                   1 clove     garlic

                                        4-5     limes

                                                   salt & pepper

                                                   tortilla chips or crackers

 

Cut fish into ½” cubes.  Place in bowl with diced onions and tomatoes.

 
Place chiles, cilantro, and garlic in food processor.  Process until finely minced.  Add to bowl.

Squeeze the juice from the limes into the bowl, until all ingredients are liberally covered with juice. 

Stir and add salt & pepper.  Cover and place in refrigerator for at least on hour (in order for the fish to cure).

Serve chilled with chips or crackers.