Cook Summer 2015

http://blog.carrabbas.com/2014/09/pomodoro-sauce-recipe/#.VcDavPk8bho

Pomodoro Sauce

Ingredients:

• 1 yellow onion, finely chopped
• ¼ cup extra-virgin olive oil
• 4 garlic cloves, minced
• 1 can (28 ounces) whole tomatoes in juice
• ¼ cup coarsely chopped fresh basil
• Kosher salt and freshly ground black pepper

Steps: 

1. Combine the onion and oil in a medium saucepan over medium heat. Cook, stirring occasionally, until the onion is golden brown and just beginning to caramelize, about 12 minutes
2. Add the garlic and stir until fragrant, about 1 minute
3. Pour the tomatoes and their juices into a bowl and crush the tomatoes between your fingers
4. Pour the crushed tomatoes and their juices into the saucepan and bring to a simmer
5. Reduce the heat to medium-low
6. Simmer, stirring often, until the tomato juices have thickened and the sauce has reduced slightly, about 20 minutes.
7. Season with salt and pepper
8. Remove from the heat and sprinkle the basil over the sauce and cover with the lid, let stand 5 minutes and then stir in the basil

The sauce can be cooled, covered and refrigerated for up to 3 days. Or freeze for up to 2 months and thaw overnight in the refrigerator before using.

Fish fillet with sauce Meuniere

6-7 minutes; flat glass baking dish; 4 servings

2 lbs white fish fillet

Sauce

¼ cup butter (a little butter for flavor add olive oil}

1 T Worcestershire

¼ cup green onion tops

2 tsp lemon juice

½ tsp garlic powder

½ tsp salt

¼ tsp cayenne

Dry fish on paper towels before placing in a glass baking dish.

Combine ingredients for sauce in a 2 cup measure.  Pour over fish.  Cover with wax paper.  Cook on high 5-6 minutes or until fish flakes easily.  Turn dish once.

Garnish with parsley and lemon.

Red Sauce Fish

49 minutes; 8 cup glass container, 4 or 5 quart casserole; serves 8

2 T olive oil

2 cups onions, chopped

½ cup celery, chopped

¼ bell pepper, chopped

½ cup green onions, chopped

2 cloves garlic, minced

½ cup parsley, chopped

1 (6 oz.) can tomato paste

½ lemon sliced thin

2 cups water (less)

2 tsp salt

½ tsp pepper

½ tsp cayenne pepper

4 or 5 drops hot sauce

5 lbs fish fillets

Saute’ onions, celery, bell pepper, and oil in 8 cup measure on high 10 mins.

Stir in green onions, garlic, and parsley.  Saute’ high 4 mins.

Stir in tomato paste; cook on high 10 minutes.  Add lemon, water, and seasonings.  Cover with plastic wrap; cook on high 10 mins.

Place fillets, seasoned with cayenne pepper, in a 4 or 5 quart casserole dish (in 8 cup container with sauce).  Pour hot sauce over fish.  Cover with lid or plastic wrap (wax paper).  Cook high 15 minutes.