Soupa De Striper For The Wife Recipes

Steps:

• Heat oven to 400 degrees. Spread olive oil in a baking dish just large enough to hold the fish in a single layer. Season the flesh side of the fish with salt and pepper, and set aside on a plate or cutting board.
• In a heavy saucepan, heat the guanciale on medium low, stirring occasionally, until the fat is rendered and the cracklings are golden. Add the onion and cook until onion is soft and barely colored. Stir in garlic and continue cooking until it softens. Add tomatoes and salt and pepper to taste. Simmer gently about 15 minutes, until tomatoes have come together and reduced a bit. Stir in chile flakes and remove from heat.
• Heat baking dish in the oven and when the oil is hot, remove it from the oven. Place fish, skin side down, in the dish. Spread the tomato mixture on the fish. Return dish to oven and bake 15 to 20 minutes, until the fish just turns opaque and is cooked through. Serve at once or set aside at room temperature to serve in 30 minutes or so. Scatter basil on top just before serving.

Steps:

• Preheat the oven to 500 degrees F.
• Trim the fins from the fish, rinse and pat dry. Set aside.
• Rub the bottom of a roasting pan with 1 tablespoon of the olive oil. Place 1/2 of the parsley, dill, lemon and onion in the center of the roasting pan. Make sure that this mound of aromatics is high enough to prevent the fish from touching the bottom of the pan. Rub the fish inside and out with 1 tablespoon of the oil. Season the fish inside and out with the salt and pepper and lay on the bed of aromatics. Place the second half of the aromatics on top of the fish and drizzle with the remaining tablespoon of olive oil. Cover the roasting pan tightly with aluminum foil and cook for 30 to 35 minutes or until the fish reaches an internal temperature of 120 degrees F on an instant-read thermometer. Remove from the oven and allow to sit for 10 minutes before transferring whole to a platter lined with the additional fresh parsley. Serve immediately.

Steps:

• Heat the butter in a large skillet over medium heat. Add the shallots and thyme and cook until the shallots are translucent, about 7 minutes; season with salt and pepper. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 8 minutes. Discard the thyme sprigs.
• Meanwhile, season the fish with salt and pepper. Heat the oil in another large skillet over medium-high heat. Add the fish, skin-side down, and cook until the skin is crisp, 3 to 4 minutes; transfer to a plate. Add the wine to the skillet and scrape up any browned bits with a wooden spoon. Boil over high heat until syrupy, 2 to 3 minutes. Add the cream and simmer to thicken slightly, 2 to 3 minutes. Season with salt and pepper.
• Pour the cream sauce over the mushrooms in the skillet, then add the fish, skin-side up. Simmer until the fish is just firm and translucent, 5 to 7 minutes. Garnish with parsley, if desired.

Steps:

• Add yeast to warm milk with a pinch of sugar, stir with a fork to dissolve and let stand 5 minutes.
• Grease the inside of the mixing bowl of a stand mixer fitted with a dough hook. Add flour, sugar, salt, and vital wheat glutted to the bowl. Blend the softened butter with the eggs in a bowl with a fork. Add to bowl. Add dissolved yeast solution. Knead with dough hook to make a dough.
• Turn out on to a lightly floured surface and knead for 4 to 7 minutes. Transfer the dough to a lightly oiled bowl, turn to oil the dough, cover loosely with plastic wrap and place in a warm place (75 - 80 °F) for 60 minutes until the dough has nearly doubled in size.
• Mix the brown sugar and cinnamon.
• Transfer the dough to a lightly greased work surface, and roll it into a 16 by 21-inch rectangle. Melt butter over very low heat until just melted. Spread melted butter over the dough and brush to coat. Don't go all the way to the edge with the butter. That way, the edge will seal when you roll it up and the individual rolls are easier to pick up.
• Sprinkle brown sugar and cinnamon mixture over the dough and spread it out evenly with a spatula. Roll the dough into a log. Even the rolled log to uniform size.
• Cut into 12 slices with a baker's bench knife (dough scraper) or a large knife. Place the buns in a greased 13- by 9-inch pan. Place the two end pieces in the pan "inside side" up.
• Cover and let rise in a warm place until they are nearly doubled, about 30 minutes. Bake the buns in a preheated 400 °F oven until they are golden brown, about 15 - 17 minutes.
• Icing: In a small bowl, beat together the cream cheese, butter, sugar, and vanilla. Let the buns cool about 5-6 minutes before frosting. Spread the icing on the buns.
• Enjoy!

Steps:

• Combine everything and add enough water to cover all.
• Let cook slowly all day (at least 8 hours).
• Remove cheesecloth bag and discard.
• To serve, put the sliced meat and sauce(soupas) over sliced bread.
• Sprinkle with chopped mint if desired.

Steps:

• In an electric pressure cooker, set to browning mode & add chicken, sausage & shrimp. Stirring well after each addition.
• Sprinkle meats with 1st amounts of the creole/essence seasoning, thyme & cayenne. Cook for 3 - 5 mins, stirring frequently, until chicken is cooked & shrimp has turned pink. Remove with a slotted spoon & set aside.
• To the pressure cooker, add onion, garlic, peppers, celery along with remaining creole/essence seasoning, thyme & cayenne. Cook 4 - 5 mins, stirring frequently until vegetables are crisp-tender.
• Add rice, tomatoes & broth; secure cover & bring to high pressure. Cook for 8 minutes
• Release pressure, remove lid, then stir in parsley along with cooked meat/fish. Cover tightly & let stand 5 mins before serving.