Sautéed Wreckfish

Sautéed Wreckfish


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Sautéed Wreckfish
The Atlantic wreckfish resembles a grouper or bass, it inhabits deep waters of the Eastern Seaboard. Prior to living in Charleston I had never seen or tasted wreckfish. Allegedly it’s one of most sustainable fish in the world. There are less than 10 boats with commercial wreckfish licenses, and each boat is issued a specific quota for the entire year. If you live in a part of the world where it’s available, I suggest give it a try.
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
People
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
People
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Sprinkle the fish with salt and pepper. Press the fish into the wondra on a plate to coat both sides. Heat a large oven-safe saute pan(carbon steel)over medium-high heat for 4-5 minutes.
  3. Add canola oil to pan and sauté fish without moving about 2 minutes per side. immediately place pan with fish on the center rack of the oven. Bake until the fish is just cooked through, 6 to 8 minutes, depending on the thickness of the fillets.
  4. Serve with sliced lemon.

Lamb shank


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Lamb shank
Lamb shank offer a wonderfully flavorful, but it can be a bit tough. As a result lamb shanks lend themselves to a low and slow braise. Long cooking at a low temperature is what you need for meat that is falling-off-the-bone tender. Lamb shanks on Happensatthebean.com #happensatthebean
Cook Time 4+ Hours
Servings
People
Ingredients
Cook Time 4+ Hours
Servings
People
Ingredients
Instructions
  1. Heat the oil in a large Dutch oven or wide pot over medium-high heat.
  2. Meanwhile, season the trimmed lamb shanks all over with salt and pepper to taste. Add shanks to the pot and sear on all sides, turning as needed; this will take about 5 minutes for each batch. Transfer to a platter.
  3. Add the parsnips, onions, celery root and carrots to the pot; cook for about 3 minutes, stirring to coat them in the oil flavored by the meat. Return all the lamb shanks to the pot, then add the wine, bay leaves and 1 teaspoon each of kosher salt and black pepper and the water (use more water as needed to make sure the meat is covered). Let the mixture come to a boil, then reduce the heat to medium-low. Cover the pot tightly with a sheet of aluminum foil, then place the pot lid on top to seal the pot well. Cook for 3 to 3 1/2 hours or until the lamb is almost falling off the bone.
  4. When the meat is done, carefully transfer it and the vegetables to a platter; if serving right away, cover with foil to keep warm. Increase the heat to high and cook the liquid for about 30 minutes, until it has reduced by two-thirds. Spoon the reduced sauce over the meat and vegetables; serve warm.

Chicken Breast Bone in Split

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Chicken Breast Bone in Split
We start this dish with a hot cast iron skillet and finish in a high heat oven. Straightforward and quick, perfect weeknight dinner. Chicken breast bone in split on happensatthebean.com
Prep Time 5 Minutes
Cook Time 25 Minutes
Servings
People
Ingredients
Prep Time 5 Minutes
Cook Time 25 Minutes
Servings
People
Ingredients
Instructions
  1. Pre heat oven to 450F.
  2. Pre heat cast iron pan over med-high heat.
  3. Rub both side of chicken with oil. Season with salt and pepper.
  4. Once pans hot, add breast skin side down. Let cook undisturbed for 7-8 minutes until a. Ice crust has formed. Turn over and place in hot oven.
  5. Cook breast for 15-20 minutes, when pierced with a knife juices run clear.
  6. Rest 2 minutes, serve.

Lamb Chili

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Lamb Chili
David Hagedorn, a food writer for The Washington Post, was kind enough to share this Indian inspired lamb Chili recipe with his readers 10 years ago. The blooming of the spices really makes this dish special.
Prep Time 25 minutes
Cook Time 2.5 hours
Passive Time 2 hours
Servings
Ingredients
Prep Time 25 minutes
Cook Time 2.5 hours
Passive Time 2 hours
Servings
Ingredients
Instructions
  1. Cook the lentils in 2 quarts of boiling salted water (with 1 teaspoon salt) until softened but still slightly al dente; that should take about 40 minutes.
  2. Drain, then rinse with cool water. Heat 2 tablespoons of the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until the oil shimmers. Add the ground lamb and cook, stirring to break up the meat, until no traces of pink appear and the fat is rendered. Transfer the meat to a colander to drain; wipe out the pot and return it to the stove.
  3. Heat the remaining tablespoon of the oil in the same pot over medium heat until the oil shimmers. Stir in the curry and Kashmiri powders, the tablespoon of salt, the 1/4 teaspoon of black pepper and the ginger, letting the ingredients "bloom" for several seconds.
  4. Return the cooked lamb to the pot, along with the cooked lentils, pine nuts, raisins, coconut milk, broth and tomato paste, stirring until the tomato paste is completely incorporated. Increase the heat to medium-high; once the mixture begins to bubble at the edges, cover and reduce the heat to medium.
  5. Cook for 1 hour, stirring occasionally. To serve, combine the scallions, mint and cilantro in a small bowl. Ladle the chili into individual soup bowls.
Recipe Notes

Garnish with a generous sprinkling of the herb mixture.