Claire Robinsons Dark And Spooky Recipes
GREEN GODDESS RICE - CLAIRE ROBINSON RECIPE - (4.6/5)
Provided by ranmcm
Number Of Ingredients 8
Steps:
- 1. Bring the rice, 3 cups water, and a pinch of salt to a boil in a medium saucepan over medium heat. 2. Reduce the heat to a gentle simmer, stir, cover, and cook until water is completely absorbed, 15 to 18 minutes. 3. Remove from heat and let stand, covered, for 10 minutes. 4. Put the avocado, basil, lemon juice, oil, and 1/4 cup water in the jar of a blender and puree. 5. Season generously with salt and pepper. 6. Add more water and puree until the mixture is the consistency of sour cream. 7. Fluff the rice with a fork and gently fold the green dressing into the warm rice. 8. Taste and add more salt and pepper, if necessary. 9. Serve immediately.
DARK AND SPOOKY COCKTAIL
From Food Network Magazine by Claire Robinson this is like a REALLY fun Halloween cocktail and the picture here: http://www.foodnetwork.com/recipes/claire-robinson/claire-robinsons-dark-and-spooky-recipe/index.html is great! I love the Dark & Stormy drink that this seems to be a take on (made with Gosling's Black Seal dark rum and Bermudian ginger beer). Suggestion would be to give your guests a swizzle straw to drink this through, or just use white sugar for the rim of the glass or they just MIGHT end up with green or black lips!
Provided by Sooz Cooks
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Spread out the black sugar on a small plate. Rub the lime wedge around the rim of a rocks glass; dip the glass in the black sugar, then fill with ice.
- Combine the rum and lime juice in a cocktail shaker. Fill with ice and shake well. Carefully strain into the glass, minding the sugar on the rim. Top the drink with ginger beer and add the gummy spider.
Nutrition Facts : Calories 140.6, Sodium 1.5, Carbohydrate 4.1, Fiber 0.4, Sugar 0.8, Protein 0.2
BLACKENED CATFISH - CLAIRE ROBINSON
This is a Claire Robinson recipe from "5 Ingredient Fix" on Food TV. I've used it on tilapia and plan to use it on redfish as soon as we catch some. I leave out the salt, there's enough in the creole seasoning. And I sometimes have trouble finding fresh chives, so use green onions instead. Good served with wild rice or rice pilaf.
Provided by jaynine
Categories Spicy
Time 30m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, mix together the butter, Creole spices, lemon zest and juice, salt and pepper. Stir in the chopped chives and set aside. The butter can be made ahead and chilled; bring to room temperature before using.
- Preheat oven to 350 degrees F; preheat a large well-seasoned cast iron skillet or nonstick skillet over medium-high heat.
- Line the bottom of a 9 by 11-inch baking dish with the lemon slices and dollop half of the compound butter evenly over the lemon.
- Evenly coat both sides of each fish fillet with 1 tablespoon Creole seasoning.
- Working in batches if necessary, add the seasoned fillets to the hot skillet, and cook 2 minutes on each side to just toast and brown the seasoning.
- With a spatula, carefully place the seared fish on top of the buttered lemon slices in the baking dish.
- Bake until fish easily breaks apart with a fork, 12 to 15 minutes.
- Immediately top each hot fillet with a spoonful of compound butter; transfer to serving plates and garnish with a few whole fresh chives crossed like an x over each fillet.
Nutrition Facts : Calories 526, Fat 40.5, SaturatedFat 18.6, Cholesterol 167.5, Sodium 234.7, Carbohydrate 8.8, Fiber 3.8, Protein 36.5
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