The 2 Spoons

Perfectly Cooked – Skillet Cod with Brown-Butter Tomato Sauce

September 1, 2019 by Becky Spoon

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Skillt cod with Brown-Butter Tomato Sauce — Skillet Cod with Brown-Butter Tomato Sauce

This Skillet Cod with Brown-Butter Tomato Sauce is absolutely delicious! It is a quick and easy weeknight dish! The brown-butter adds a nuttiness to the dish and is brightened with barely-cooked fresh tomatoes with a splash of white wine, then spooned over pan-seared cod. There’s a sweetness, then a little tartness from the fresh cherry tomatoes.

I love a dish like this. The entire time I was eating it I was thinking, this is so good! I wished I had made more cod because I could have eaten two pieces!

Perfectly Cooked – Skillet Cod with Brown-Butter Tomato Sauce

If you aren’t familiar with brown-butter I’m adding a tutorial just to give you an idea. You think you’ll be burning the butter….so hope this helps. http://dish.allrecipes.com/browning-butter/.

I saw this dish on Instagram that Saveur had posted and I just had to make it! I’m so glad I did.

I just feel like I’m eating so healthy! I try to add fish to our diets a couple of times a week. Just look at these health benefits cod offers: https://www.organicfacts.net/cod-fish.html.

Sauteed spinach, kale, a nice salad would all be a great side dish. My rice pilaf would be perfect to serve alongside this to sop up all of the juices from the tomatoes. Here’s the link if you want to make the pilaf: https://the2spoons.com/yummy-rice-pilaf-perfect-side-dish/.

Make this recipe! I think there are so many other fish that would work. Catfish or Red Snapper would be delicious. Please make this dish for your children, your family. Please start cooking from scratch for your children.

Skillet Cod with Brown-Butter Tomato Sauce

Print Recipe

Course dinner, Lunch, Main Course

Cuisine American

Servings 2 servings

Ingredients

2 6 oz. skinless cod fillets
kosher salt
freshly ground black pepper
1 tbsp. extra virgin olive oil
4 tbsp. unsalted butter, divided
1 medium shallot, thinly sliced (1/4 cup)
1 medium garlic clove, thinly sliced
7 oz. mixed cherry and grape tomatoes, halved
2 tbsp white wine
2 tsp. coarsley chopped flat leaf parsley for serving

Instructions

Pat the fillets dry with paper towels, then lightly season all over with salt and pepper; set by the stove. Hold a large, heatproof rimmed plate under hot running water to warm, then pat dry and set by the stove.
In a large stainless-steel skillet over medium-high, heat the oil with 1 tablespoon of the butter. When the foam begins to subside, add the fillets and cook without disturbing until the fish is lightly browned and turning white and opaque about ¼ of the way up from the skillet, 1–2 minutes. Using a wide, thin metal spatula, gently flip the fillets, then continue cooking until the other side is lightly browned and turning white and opaque about ¼ of the way up from the skillet, 1–2 minutes more. Carefully transfer to the warm plate, cover tightly with an inverted bowl or aluminum foil, and set aside in a warm place to steam while you make the sauce.
Return the skillet to medium-high heat, add the remaining 3 tablespoons butter, and swirl to melt. Cook, using a wooden spoon to scrape the bottom of the skillet frequently, until the foam completely subsides, the solid milk particles sink to the bottom and turn a deep golden brown, and the butter takes on a toasted fragrance, 2–3 minutes. Add the shallot and cook, stirring and shaking the skillet continuously, until it just begins to soften, about 1 minute. Add the garlic and cook until fragrant, 30 seconds. Add the tomatoes and cook, stirring gently without crushing them, until they are heated through and beginning to soften and turn jammy, and their juices are silky and slightly thickened, 4–5 minutes. Add the wine and continue cooking until the alcohol evaporates, 15–30 seconds more; remove from the heat. Uncover the fish (it should now be cooked through), and if desired, transfer to a large rimmed platter or a shallow bowl. Pour the sauce over the fish, top with parsley, and serve immediately.

Keyword cod, cod with tomatoes, dinner, main course, seafood, skillet cod

Pan-Fried Cod in Tomato Basil Sauce with Rice Pilaf

Quick, Sweet and Saucy Pork Chops

August 29, 2019 by Becky Spoon

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Wow! these Sweet and Saucy Pork Chops are so good! When I received my September 2019 issue of bon appetit this recipe was on the cover and I’m telling you I had to immediately make this recipe! When I saw pork chops, fresh rosemary, garlic, capers, something that looked like onions but was shallots I was in!

Quick Sweet & Saucy Pork Chops

Not only are these chops delicious, but they are quick! I think it took me 20 minutes to cook the entire meal! I served the pork chops with long-grain white rice that was seasoned with a little salt and pepper and butter. As a side dish, I had my Sautéed Spinach which takes minutes! https://the2spoons.com/garlicky-sauteed-spinach-red-pepper-flakes/.

I realize it is hard to get a meal on the table with school going on and all the activities going on, but there’s no reason for take out because this dish is so fast. 20 minutes! Bon appetit commented “For weeknight-friendly pork chops that cook in record time but are still succulent, we turn to an unexpected ingredient: sugar. A pinch sprinkled over the surface helps the chops caramelize and develop a golden-brown crust before the meat has a chance to dry out. For max juiciness, we finish cooking them in a buttery-tangy pan sauce that then gets spooned over every slice.”

I used Center Cut Pork Chops because you get a consistent pork chop with each chop. Sam’s Club had some really beautiful chops the other day so I purchased them. https://www.samsclub.com/p/pork-center-cut-loin-chops-priced-per-pound/prod20995802?xid=plp_product_1_1.

Quick, Sweet and Saucy Pork Chops

Here’s this quick and easy recipe! Enjoy!

Sweet and Saucy Pork Chops

Print Recipe

Course dinner, Lunch, Main Course

Cuisine American

Servings 2 servings

Ingredients

2 1" Thick bone-in center cut pork chops (look for the most marbled ones you can find, preferably with some fat cap too)
kosher shalt
1 1/2 tsp. sugar
2 tbsp. extra virgin olive oil, divided
1 large shallot, chopped
4 garlic cloves, thinly sliced
1/4 cup red wine vinegar
3 sprigs rosemary
1 tbsp. drained capers
2 tbsp. unsalted butter, cut into pieces

Instructions

Season pork chops with salt and sprinkle evenly with ½ tsp. sugar. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook chops, undisturbed, until well browned underneath, about 3 minutes. Turn and cook just until second side is lightly browned, about 1 minute. Transfer chops to a plate (they won’t be fully cooked); reduce heat to medium.
Pour remaining 1 Tbsp. oil into same skillet and add shallot and garlic. Cook, stirring often, until softened and just beginning to brown, about 3 minutes.
Add vinegar and remaining 1 tsp. sugar to skillet. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.
Add rosemary, capers, and ½ cup water to skillet; season with salt. Reduce heat as needed to maintain a very low simmer. Add butter and swirl pan continuously (and vigorously) until sauce becomes smooth, glossy, and emulsified.
Return pork chops to skillet, arranging darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes (a thermometer inserted near the bones should register 135°).
Transfer pork chops to plates and spoon sauce over.

Keyword dinner, main course, pork, pork chops, sweet and saucy pork chops

Amazing! Mussels with Tomatoes, Garlic, and Lemons

August 23, 2019 by Becky Spoon

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Mussels with Tomatoes, Garlic, Lemons, & Wine

I made these Mussels with Tomatoes, Garlic, and Lemons when I was in Mexico on vacation. I was in a 2 bedroom condo at my resort that had a partial kitchen, so we were able to buy groceries, which I love to do while traveling, and cook some of the local food finds. Since I was in Cabo San Lucas I can always get fresh seafood!

Of course, I can get mussels here too! And I do make mussels often. I love them. They are so much meatier than clams and I love the flavors! They just pair so well with lemons, garlic, white wine, tomatoes, fresh herbs, and honestly many other ingredients.

Mussels with Tomatoes, Garlic, and Lemons

When I purchase mussels at my local fish market they come in a bag like this. They are alive. You want to use them soon after purchase and until then, store them in your refrigerator over ice. When you use the mussels, you want to wash them well, and there is a little beard that needs to be removed. Any mussels that are open and if you tap them and they do not close, you need to discard them because they are not living any longer. Here’s a link if you want to read further about cleaning mussels: http://dish.allrecipes.com/how-to-clean-mussel.

This is an easy recipe. You can serve this as an appetizer or as a meal with a loaf of crusty bread. If you want to add a salad https://the2spoons.com/italian-salad-with-lemon-olive-oil-vinaigrette/ my Italian Salad would be great.

Mussels with Tomatoes, Garlic, and Lemons

Here’s the easy recipe!! Enjoy!

Mussesls with Tomatoes, Garlic, and Lemons

Print Recipe

Course Appetizer, dinner, Main Course

Cuisine Seafood

Ingredients

2-3 lbs mussels
1/2 medium onion, diced
2-3 garlic cloves, minced
6 Roma Tomatoes, diced (you can substitute a couple of regular tomatoes if needed)
2 tbsp olive oil plus more for drizzling
2 cups Sauvignon blanc or similar
juice of one lemon
salt to taste
chopped fresh parsley

Instructions

Heat a large skillet on medium high. Add the onion and sauté until soft. Add the garlic and cook just a few minutes until fragrant. Add the wine and reduce by half. Add the tomatoes and lemon juice, and cook for a couple of minutes. Add a little salt and taste.
Add the mussels, cover, reduce the heat to medium and cook until the mussels have opened. If any mussels did not open, discard them.
Serve immediately with some crusty bread! Enjoy!

Keyword appetizer, dinner, main course, mussels, mussels with tomatoes

Italian Salad with Lemon and Olive Oil Vinaigrette

Perfect for Breakfast! Tomato Toast with Scallions and Sesame Seeds

August 22, 2019 by Becky Spoon

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So you love Avocado Toast? Just wait until you try this Tomato Toast with Scallions and Sesame Seeds! I loved it so much for breakfast!

I actually saw this recipe on Instagram posted by Bon Appetit and their recipe called for Aleppo style pepper. Here’s a link to give you information on the Aleppo pepper: https://www.bonappetit.com/story/what-is-aleppo-pepper.

Good Aleppo-style pepper is flaky, semi-oily, and has a rich burgundy color. It should smell bright and fruity, with a super-savory finish reminiscent of sun-dried tomatoes. I could have used crushed red pepper flakes that I had on hand, but I had a jar of roasted red peppers in the refrigerator that I needed to use so I substituted.

Feel free to use Aleppo or other crushed red pepper flakes, or you really could add the roasted red peppers and an Aleppo or red pepper flakes. I really loved the roasted red peppers with the tomatoes and the garlicky mayonnaise. I will definitely use the Aleppo or crushed red pepper flakes the next time.

Tomato Toast with Scallions and Sesame Seeds

We’re fortunate to be able to get some pretty good tomatoes year-round, but the garden-fresh tomatoes we get during peak season are absolutely the best for this recipe! If I had heirloom tomatoes available, I wold have used those, but any fresh, ripe tomato will work.

Here’s another favorite toast recipe on my blog: https://the2spoons.com/delicious-warm-egg-salad-on-french-bread-toast/

Tomato Toast with Scallions and Sesame Seeds

Here’s the easy recipe! Enjoy!

Tomato Toast with Scallions and Sesame Seeds

Print Recipe

Course Appetizer, Breakfast

Cuisine American

Servings 4 servings

Ingredients

1 garlic clove, finely grated
1/2 cup mayonnaise
Kosher salt
1/2 lemon
4 3/4 inch thick slices country-style bread, toasted
3 medium tomatoes, thinly sliced
2-3 jarred red pepper pieces, sliced into strips
2 tbsp finely chopped scallions, tops and bottom
2 tsp. toasted sesame seeds
Flaky sea salt (if you have)
Freshly ground black pepper
extra virgin olive oil for drizzling
Aleppo-style pepper or crushed red pepper (for serving) optional

Instructions

Mix garlic and mayonnaise in a small bowl. Squeeze about 1 tsp. juice from lemon half into bowl; season with kosher salt. Hang on to lemon.
Spread a generous layer of seasoned mayonnaise over toast; Add some of the roasted red peppers to each piece of toast and shingle a few tomato slices on top. Sprinkle with chopped scallions, sesame seeds, sea salt, black pepper, and Aleppo-style pepper if using. Finely grate some lemon zest from reserved lemon over and drizzle with some oil.

Keyword breakfast, fresh tomatoes from the garden, toast, tomato toast, tomatoes

We Love New Mexico Hatch Red Chile Beef Enchiladas Too!

August 22, 2019 by Becky Spoon

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New Mexico Hatch Red Chile Beef Enchiladas! Awe…we love them too! Just like the green chile beef enchiladas! Ok! I promise! This is the last New Mexico chile post for a couple of days! Several days ago I posted New Mexico Hatch Green Chile Sauce, then New Mexico Hatch Green Chile Sauce Beef Enchiladas. Yesterday, I posted the New Mexico Hatch Red Chile Sauce and I promised I’d post my Hatch Red Chile Beef Enchiladas too! So here we go!

Hope you enjoy this recipe! It is absolutely one of our favorites. I make a large batch and store in the freezer in quart bags so that when we get a craving for New Mexico style Mexican food the sauce is already ready!

Just like green chile sauce, there are so many uses for the red chile sauce. Enchiladas, burritos, tacos, red chile pork, and tamales to name a few! I love it for breakfast on a breakfast burrito loaded with eggs, sausage, and potatoes.

We Love New Mexico Hatch Red Chile Beef Enchiladas Too!

The New Mexico Hatch Red Chile is the green chile that has been allowed to ripen, then they are dried. Many times they are strung on a ristra and you can hang them in your home to dry or continue to dry. http://newmexicocatalog.com/html/ristras_and_wreaths.html.

After the chiles are dried they are ready for use. The stems are removed from the chile, the seeds are removed, they are toasted a little in an iron skillet or griddle, then added to a pot with water and cooked for a little bit until they become soft. They are then removed from the liquid, placed in a blender or food processor and blended to a puree. They are then strained through a strainer so that any skin or seeds are left behind and you are left with a beautiful chile paste to use to make your sauce.

I often have red chile that I purchased in New Mexico; however, if I am out, you can purchase at your local grocery store like the photo below. They do come bagged by different brands. The HEB I go to has bins of dried chile, so I usually get them from the large bins, but either they both are the same. Just be sure and check for the heat you want, as there will be mild, medium and hot.

We Love New Mexico Hatch Red Chile Beef Enchiladas Too!

I usually serve these with my pinto beans and easy Mexican rice. https://the2spoons.com/pinto-beans-for-refried-beans/.

I don’t have a recipe on the blog yet for the easy Mexican Rice but it is: Place a little oil in a skillet and add one cup long grain rice. Cook the rice until it has browned a little, making sure not to burn. Add one chopped garlic clove and stir quickly so that it too will not burn. Add two cups of water and one cube of Knorr Tomato Bouillon with Chicken Flavor, breaking it up into the water and stirring to help it dissolve. When the water comes back to a boil, immediately reduce to a simmer, place a lid onto your pan and cook until all the water has absorbed about 15-20 minutes. Delicious!

Hope you love these as much as we do! Use this sauce for so many other recipes! I love this for breakfast on burritos! Make the red and green chile and make your dishes Christmas style like they do in New Mexico! Perfection!

New Mexico Hatch Red Chile Beef Enchiladas

Print Recipe

Course dinner, Lunch, Main Course

Cuisine Mexican

Ingredients

8 oz (about 20-25 dried whole red New Mexican chile pods, mild, medium or hot, or a combination
2-4 cups water
2 tbsp vegetable oil
1 medium onion, minced
3 garlic cloves, minced
1-2 tsps Mexican Oregano, crushed and 1 tsp salt or to taste

For the filling and assembly

1 lb ground beef
1/2 white onion, finely chopped
12 corn tortillas
oil for frying the corn tortillas
1/2-1 lb cheddar cheese grated or a combination of cheddar and monterey jack (the amoun djust depends on how much cheese you want…some for stuffing and some for topping).
salt and pepper to season the ground beef
Prepared Red Chile Sauce

Instructions

For the Red Chile Sauce

Remove the stems and seeds from the dried chile pods. Toast the chile pods in a heavy skillet over medium heat until they are warm and release their fragrance, 1 to 2 minutes per side.
Remove the chile pieces and place into a sauce pan and cover with water. Bring to a boil, reduce the heat and simmer for about 10 minutes until the chile is soft.
Remove the chile from the liquid and place into a blender or food processor. Blend until a smooth paste. Strain the paste, pushing through with the back of a spoon. This takes a few minutes. You just want to keep straining, pushing the puree through leaving behind any skin or seeds, adding a lilttle water if you need to.
Warm the oil in a skillet, add the onion and garlic and cook until the onion is limp. Add the chile mixture to the onion mixture, along with the oregano and salt , adding more water. You want a pourable sauce, not a thick sauce.
Cook for about 15 minutes, taste and adjust the seasonings. When ready the sauce will coat the back of a spoon but still be pourable. At this point I always strain again, pushing through the sauce, leaving behind any solids. This is not mandatory, but if I'm making enchiladas I want a very smooth sauce. Enjoy!

For the filling and assembly

Heat a large skillet with a little oil. When sizzling, place a corn tortilla in the oil for just a second to soften and remove to a paper towel. I place one side of the tortilla in oil, place the not oiled side up, repeat the process and put the oil side onto the unoiled previous tortilla. Sounds complicated, but not turning in the skillet and letting both sides into the oil helps with the tortillas holding together and to not fall apart…so basically your first tortilla is oil on the bottom, none on top but you'll top that with the oiled one, on and on. Set the tortillas aside.
Grate your cheese and chop your onions.
Cook your meat in a skillet with salt and pepper just until lightly browned.
Preheat your oven to 450 degrees. Get a large baking dish or individual plates if you prefer. Line up all your ingredients so easy folding.
place a tortilla down on a flat surface. Add your desired amount of beef, onion and cheese. Roll the tortilla with the seam side down and place in the baking dish or in a plate. Continue until all the tortillas have been used. You want to kind of eye the filling to make sue you have enough to the last tortilla or that you have used all of it by the last tortilla.
Ladle some of the sauce over the enchiladas, insuring the ends have sauce and the entire enchilada is covered in a little sauce. Add cheese down the middle of your enchiladas. You can cover if you really like them cheesy, but remember ou have cheese in the filling.
Place the enchiladas in the hot oven and cook just until your cheese has melted.
I serve these with Mexican rice and pinto beans! Yum! Delicious!

Keyword hatch, Hatch red chile sauce, New Mexico, New Mexico Hatach Red Chile Beef Enchiladas, new mexico hatch red chile sauce

Another Favorite! New Mexico Hatch Red Chile Sauce

August 21, 2019 by Becky Spoon

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Oh, my gosh! New Mexico Hatch Red Chile Sauce is poured over the beef enchiladas on the right! We love the red chile sauce as much as the green! Here’s the link for those oh, so delicious Red Chile Beef Enchiladas: https://the2spoons.com/new-mexico-hatch-red-chile-beef-enchiladas/

Another Favorite! New Mexico Hatch Red Chile Sauce

Another Favorite! New Mexico Hatch Red Chile

New Mexico Hatch Red Chile Sauce

Print Recipe

Cuisine Mexican

Ingredients

8 oz (about 20 to 25) dried whole red New Mexican chile pods, mild, medium or hot, or a combination
2-4 cups water
2 tbsp vegetable oil
1 medium onion, minced
3 garlic cloves, minced
1-2 tsp crushed Mexican oregano
1 tsp salt, or more to taste

Instructions

Remove the stems and seeds from the dried chile pods. Toast the chile pods in a heavy skillet over medium heat until they are warm and release their fragrance, 1 to 2 minutes per side.
Remove the chile pieces and place into a sauce pan and cover with water. Bring to a boil, reduce the heat and simmer for about 10 minutes until the chile is soft.
Remove the chile from the liquid and place into a blender or food processor. Blend until a smooth paste. Strain the paste, pushing through with the back of a spoon. This takes a few minutes. You just want to keep straining, pushing the puree through leaving behind any skin or seeds, adding a lilttle water if you need to.
Warm the oil in a skillet, add the onion and garlic and cook until the onion is limp. Add the chile mixture to the onion mixture, along with the oregano and salt , adding more water. You want a pourable sauce, not a thick sauce. Cook for about 15 minutes, taste and adjust the seasonings. When ready the sauce will coat the back of a spoon but still be pourable. At this point I always strain again, pushing through the sauce, leaving behind any solids. This is not mandatory, but if I'm making enchiladas I want a very smooth sauce. Enjoy!

Keyword hatch, Hatch red chile sauce, mexican food, New Mexico, new mexico hatch red chile sauce