Posted December 23, 2013 06:16 pm - Updated December 24, 2013 09:45 am
The year is coming to an end, making this the time to reveal which recipes have received the most favorable reviews. May’s “Fried Strawberry Grouper Fillets with Strawberry-Kiwi Mango Salad” was an instantaneous winner, with fans of the dish saying they’ll use the fruit topping for other dishes, as well. June’s recipe for “Steamed Blueberry Pudding,” made in a vintage Wear-Ever six-cup aluminum mold, came from the 1923 edition of “The Boston Cooking-School Cookbook” after Hilton Head Islander Ede Scott asked for help in locating the recipe she affectionately remembered her mother making in the 1940’s. Ede declared the recipe, “the” one, and you reported loving the pudding as much as she. In addition, many, many of you described great success with August’s recipe for “Coconut-Lime Grilled Cheesy Chicken Monterey.” Of course, many other recipes, too numerous to reprint here, received high praise, including January’s “Mussels and Clams Steamed in Wine, Butter and Garlic,” February’s, “Rich ’n Delicious Chocolate Cake” (from “Your Time to Bake: A First Cookbook for the Novice Baker,” by Robert L. Blakeslee, Square One Publishers) and, in May, “French Toast with Strawberry Sauce” and “Baked Applewood-Smoked Bacon,” shared by Bluffton’s Caroline Kennedy. It’s always wonderful (and curious) to revisit the year’s best loved recipes, and I look forward to discovering what 2014 will bring. Merry Christmas to all and to all, a Happy New Year.
Sue Ade is a syndicated food columnist with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at firstname.lastname@example.org or 843-683-0375.
Coconut-Lime Grilled Cheesy Chicken Monterey
6 boneless, skinless chicken breasts
1 (13.5-ounce) can coconut milk
Juice and grated zest of one lime
¼ cup chopped fresh cilantro
1 tablespoon minced jalapeño, optional
½ teaspoon salt
2 tablespoons vegetable oil
2 cups chopped tri-color peppers
1 cup chopped red onion
8 ounces sliced or shredded Monterey Jack cheese
Tomatoes with Cilantro and Scallions in Lime Vinaigrette, for garnish, recipe follows
Rice for serving
Combine coconut milk, lime juice, lime zest, cilantro, jalapeño and salt in a large shallow non-reactive dish large enough to hold chicken breasts in a single layer. Submerge chicken in marinade, cover and refrigerate for 2 to 4 hours turning occasionally. While chicken is marinating, sauté vegetables in oil heated in a large skillet set over medium heat, cooking until vegetables are tender; set aside. Remove chicken from marinade, allowing excess marinade to run off. Pat chicken lightly with a paper towel. With a grill set to medium-high heat, grill chicken, about 6 minutes on each side, or until chicken is cooked through. Remove chicken to a shallow baking pan in a single layer. Divide the sautéed vegetables evenly over the chicken, then top chicken with the cheese, dividing equally. Place under a preheated broiler, broiling just until cheese melts. Remove from oven and spoon some of the Tomatoes with Cilantro and Scallions in Lime Vinaigrette over each portion of chicken. (The tomato mixture should be at room temperature.) Serve immediately with rice, garnishing with a slice of lime and minced fresh cilantro. Makes 6 servings.
2 cups coarsely chopped Roma tomatoes
1 to 2 scallions, chopped, including some of the green part
1 tablespoon minced fresh cilantro, plus more for garnish
Lime Vinaigrette (recipe follows)
Gently mix tomatoes, scallions and cilantro in a medium mixing bowl. Toss with lime vinaigrette, to taste. Allow to sit, at room temperature, for at least 30 minutes, before serving. Makes 2 cups
½ cup vegetable oil
¼ cup fresh lime juice
2 tablespoons sugar
1½ teaspoons salt
1 teaspoon lemon zest
Mix ingredients and pour into a sterilized jar and cover. Shake well before using. Store leftover dressing in the refrigerator. Makes about ¾ cup.
Pan-Fried Grouper Fillets with Strawberry-Kiwi-Mango Salad
2 grouper (5 to 6-ounces each) fillets
2/3 cup all-purpose flour
Salt and pepper to taste
Vegetable oil for shallow frying
Strawberry-Kiwi-Mango Salad, recipe follows
Mixed spring greens dressed with Sweet ‘n Sour Vinaigrette, recipe follows (optional)
Check the grouper for bones, removing them with tweezers, if necessary. Combine the flour, salt and pepper in a shallow dish. Dredge the fillets in the seasoned flour, shaking off excess. Heat the oil to a depth of 1-inch in a non-stick skillet over medium-high heat. Cook fillets until golden brown and cooked through, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Place fillet on a plate, topped with Strawberry-Kiwi-Mango Salad. If desired, serve with mixed spring greens dressed with Sweet ‘n Sour Vinaigrette (recipe follows). Makes 2 servings.
¾ cup sliced strawberries
1 kiwi, peeled and diced
1 ripe mango, peeled, pitted, and diced
½ small jalapeño pepper, seeded and
1 tablespoon fresh mint, minced, for garnish
Sweet ‘n Sour Vinaigrette (recipe follows)
Place fruit and jalapeño pepper (if using) in a deep bowl; lightly toss with Sweet ‘n Sour Vinaigrette to taste. Refrigerate for 20 minutes to chill and for flavors to blend. (Do not mix more than 30 minutes before serving.) Garnish with fresh mint, if desired.
Sweet ‘n Sour Vinaigrette is good on fruit salad and spinach salads, too. For a blush of color and added flavor, try adding a tablespoon of strawberry jam to the dressing.
1 cup vegetable oil
½ cup lemon juice
6 tablespoons white wine vinegar
¼ cup granulated sugar
1 tablespoon strawberry jam
2 teaspoon salt
1 teaspoon dry mustard
Combine all ingredients in a pint-size jar fitted with a lid and shake well to mix. Keep refrigerated. Makes about 1½ cups.
Steamed Blueberry Pudding
Recipe source: "The Boston Cooking-School Cookbook," by Fannie Merritt Farmer (1857-1915), circa 1923, Little, Brown, and Company, publishers. This recipe was also found on the Bartleby Great Books online website, www.bartleby.com, in an edition of the cookbook printed in 1918.
2 cups flour
2 tablespoons butter
4 teaspoons baking powder
1 cup milk
½ teaspoon salt
1 cup blueberries (rolled in flour for coating)
Creamy Sauce for serving (recipe follows)
Mix and sift dry ingredients and work in butter. Add one cup each of milk and blueberries rolled in flour; turn into buttered mold and steam one and one-half hours. Serve with Creamy Sauce.
¼ cup butter
2 tablespoons warm milk
¾ cup powdered sugar
2 tablespoons wine*
1 teaspoon vanilla
*Kitchen Ade note: Use sherry or Madeira wine. If you do not wish to use wine, substitute with additional milk.
Cream the butter, add sugar gradually and milk, wine and vanilla drop by drop. If liquids are added too fast the sauce will have a curdled appearance.