Striped Bass and Vegetables - Dallas News | myFOXdfw.com

Striped Bass and Vegetables

Posted: Updated:

Purple Cauliflower Puree
Ingredients:
1 head purple cauliflower
2 cloves garlic, steamed or boiled with cauliflower
½ cup milk
½ cup cream
salt
pepper

Method:
Boil all ingredients until Cauliflower is soft.
Transfer ingredients into blender and puree well.

Sautéed Dandelion Greens
Ingredients:
1 Large Bunch Dandelion Greens
4 Tablespoons Olive Oil
Salt & Pepper
Dash Of Red Pepper Flakes
1 Large Clove of Garlic, Chopped

Method:
Rinse the greens well, and remove any brown end and remove excess water.
Cut into 3 inch pieces. In a large, heavy saucepan or frying pan, add the damp greens, the garlic clove, and the oil.
Sautee for 8 to 10 minutes or until the greens are soft and tender.
Add salt and pepper, and red pepper.

Organic Roasted Baby Carrots Recipe
Ingredients:
1 ½ lbs of 5 inch long baby carrots, carefully washed, greens cropped to 1 inch above top of carrot
2 Tbsp olive oil
1 Tbsp fresh chopped Thyme, or 1 teaspoon of dried Thyme
Garlic powder
Salt and pepper
Method:
Preheat oven to 400°F.
Gently toss together the carrots, thyme to coat with the olive oil. Lay out on a rimmed baking pan. Sprinkle with garlic powder, salt, and pepper.
Roast for 30 to 40 minutes on middle rack or bottom rack, until well browned.

STRIPED BASS:
Ingredients:
4 (4 oz.) skin-on striped bass fillet
Kosher salt and freshly ground pepper, to taste
Method:
Preheat oven to 450 degrees.
Pat fish fillets dry and season with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add canola oil and add fish skin side down. Cook without moving for about 3-4 minutes. When skin has crisped, turn fish over and immediately transfer to the oven. Roast until just cooked through, 4-5 minutes. General rule when cooking fish is 7 to 8 minutes per 1 inch thickness of fish
foam is:
1 1/2 cup tomato juice, 1/2 cup water, 1/4 tsp Worcestershire sauce, dash natural sweetener (Agave or honey),squeeze half lemon, 1/8 tsp garlic, 1/8 tsp onion powder, 1/8tsp liquid smoke, salt & pepper to taste.
Add 2g grams of Xanthan Gum (natural thickener often used to stabilize emulsions and thicken sauces and drinks.)
Mix into ISI canister (whip cream dispenser) charge with 2 charges ashake and let set in frig for 30-45 min.
                   

Powered by WorldNow

KDFW FOX 4
400 N. Griffin Street
Dallas, Texas 75202

Main Station Directory:
(214) 720-4444
News Fax:
(214) 720-3263 or (214) 720-3333

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | New Terms of Service What's new | Ad Choices