From our kitchen to yours, cooking is like breathing in our home and want you all to love cooking just as much as we do. Nothing is better than good food, family, and friends, and to share good with others, we hope ya'll enjoy.

Thursday, September 30, 2010

Childhood Dinner Revisited: Artichokes, Wild Rice, and Snapper

Word to the wise, start rice first, it takes the longest to make.

Steamed Artichokes w/ Lemon butter
3 artichokes, cleaned and cut.
1 bay leaf
1 slice lemon
water
large pot with lid
Cut thorned edges off of artichokes. When leaves get to the top, chop off the dense leave section. Cut off end as well. Fill pot about 1-2 inch deep with water or until the steam collander and water are touching. Bring water to a boil with lemon and bay leaf in it. Add cleaned chokes with their tops down in the lid. Steam for about 35-45 minutes or until leaves come off easily.
Lemon Butter
3-4 tablespoons butter
juice of half a lemon (meyer preferred)
1/4 teaspoon garlic salt
1/4 teaspoon fresh pepper
Melt butter and lemon together for about 30 seconds in microwave, add garlic salt and pepper. Mix well and serve warm with chokes as a dip.
Wild Rice goes good with it:
1 cup rice
2 cups water or broth
1 tablespoon butter
Combine all ingredients, bring to a boil. Stir, reduce temperature to low and cook for about 50 minutes. Serve with artichokes.

Chris’ Snapper
1 pound fresh snapper fillet
cast iron skillet
1 teaspoon Valle De Sole Dark Chili Powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon fresh ground pepper
1 tablespoon butter
Heat skillet to medium-medium high, add butter, let it melt down. Once butter browns just a tad, add fish fillet and cook it for about 4-5 minutes on each side depending on size of fish, if small fillet cook for only 3 minutes on each side. Remove from skillet and serve with rice and artichokes.

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