Well---I think this recipe Halibut in Spanish Garlic-Shrimp Sauce is a definite winner!!!!
I used spinach instead of collard greens--the greens are not available here. DH is NOT a big fan of "rabbit food" of any kind but he really loved this and even said he would eat them again--ate every last morsel!! HOORAY! They were perfectly seasoned following the ingredient list.
I used kingklip for the halibut--another ingredient not available here but quite similar in texture and taste. What an incredible taste sensation---and I also added more shrimp. They a fairly inexpensive here and we can't get enough of them in our meals. I also made some extra for a shrimp salad for lunch. The sauce -- great for the infusion factor. I did cut back on the lemon juice only because I always do.
The entree was served with angel hair pasta--tossed in the sauce. This is such a great starch addition--very flexible, simple and always enjoyed for that little bit of extra lightness.
A little garlic bread finished the main dish---all in all--a definite keeper and will be done again.
Thanks for the suggestion---success with #2!!
Now---dessert was the plum nectarine crisp from Issue 35. Great ending--I did not make the ramekins though--used a 9X9 pan. This way everyone helped themselves for their own amount, placed a dollop of whipped cream on top and everybody was happy with rave reviews.
I had to make my own almond paste though---really easy recipe taken from a google search. The only change I would make there would be to add the egg mixture to the flour ingredients in small amounts. I used a jumbo egg which is far too much to create the appropriate clumps. I remade the crisp part and added just enough of the egg in small increments to achieve the end result. I think a small or medium egg would be perfect.
This is a fun exercise--making some dishes not usually on my repertoire---YUMMMM!!!!
Curious to know how the meringue clouds came out---the recipe is very similar to a Pavlova recipe I've done---always a HUGE hit when I serve.
WHAT'S NEXT????
I used spinach instead of collard greens--the greens are not available here. DH is NOT a big fan of "rabbit food" of any kind but he really loved this and even said he would eat them again--ate every last morsel!! HOORAY! They were perfectly seasoned following the ingredient list.
I used kingklip for the halibut--another ingredient not available here but quite similar in texture and taste. What an incredible taste sensation---and I also added more shrimp. They a fairly inexpensive here and we can't get enough of them in our meals. I also made some extra for a shrimp salad for lunch. The sauce -- great for the infusion factor. I did cut back on the lemon juice only because I always do.
The entree was served with angel hair pasta--tossed in the sauce. This is such a great starch addition--very flexible, simple and always enjoyed for that little bit of extra lightness.
A little garlic bread finished the main dish---all in all--a definite keeper and will be done again.
Thanks for the suggestion---success with #2!!
Now---dessert was the plum nectarine crisp from Issue 35. Great ending--I did not make the ramekins though--used a 9X9 pan. This way everyone helped themselves for their own amount, placed a dollop of whipped cream on top and everybody was happy with rave reviews.
I had to make my own almond paste though---really easy recipe taken from a google search. The only change I would make there would be to add the egg mixture to the flour ingredients in small amounts. I used a jumbo egg which is far too much to create the appropriate clumps. I remade the crisp part and added just enough of the egg in small increments to achieve the end result. I think a small or medium egg would be perfect.
This is a fun exercise--making some dishes not usually on my repertoire---YUMMMM!!!!
Curious to know how the meringue clouds came out---the recipe is very similar to a Pavlova recipe I've done---always a HUGE hit when I serve.
WHAT'S NEXT????
"Never eat more than you can lift" Miss Piggy