Key West Grunt Recipes
GRUNT: MAKING THE MOST OF LEFTOVERS RECIPE - (3.9/5)
Provided by á-25010
Number Of Ingredients 11
Steps:
- 1. Put a pot of water on high and when it boils, add egg noodles and cook per package instructions. 2. Meanwhile, add mushrooms to a large, dry, non-stick skillet and sprinkle with salt. 3. Cook over medium-high heat and cook until mushrooms begin to brown and give up their liquid (about 6 minutes). Turn mushrooms, sprinkle with thyme, and add 1 tablespoon butter. Cook until browned - about 3 minutes. Scoop mushrooms onto a plate. 4. Reduce heat to medium. Add remaining butter, onions and tomato paste and cook until translucent, stirring frequently - about 5 minutes. 5. Return mushrooms to skillet and add wine. Increase heat to medium high and cook until wine is reduced by half - 5 minutes. Add broth and cook five minutes more. 6. Reduce heat to low, add meat, and simmer 5 minutes more. 7. Remove from heat, stir in sour cream, taste and adjust seasonings. Serve over noodles.
KEY WEST FILLETS
I love fish, but since I am the only one in my family that eats it, I never cook it at home. This is an easy recipe to start with for me. Recipe notes: In Key West, the fish fillets would be grouper, but sole, flounder, or whatever is on sale will work.
Provided by AZPARZYCH
Categories Weeknight
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Melt butter in a 9x13 baking pan in the oven.
- In a shallow dish, combine cracker crumbs, parmesan cheese, Italian seasoning, salt and garlic powder.
- Dip fillets in melted butter, then in cracker-crumb mixture.
- Arrange fish in a single layer in the baking pan, sprinkle with lime juice and bake for about 20 minutes, until fish is tender and flakes easily with a fork.
Nutrition Facts : Calories 298.8, Fat 15.3, SaturatedFat 8.8, Cholesterol 98.3, Sodium 706.4, Carbohydrate 9.5, Fiber 0.4, Sugar 0.4, Protein 29.6
More about "key west grunt recipes"
NOVA SCOTIA BLUEBERRY GRUNT | KELLY NEIL
From kellyneil.com
Ratings 40Calories 339 per servingCategory Dessert
- Bring the blueberries, water, sugar, and butter to a boil in a medium-large pot that has a tight-fitting lid. Cook the blueberries for 3 to 5 minutes. Reduce the heat to medium-low and continue to simmer the berries until the liquid is syrupy, about 8 to 10 minutes.
- While the berries are cooking make the dumpling dough. In a medium-large bowl, mix together the flour, baking powder, sugar, and salt with a fork. Using your hands, rub the butter into the flour until the mixture is coarse and crumbly. Add the milk, then use a fork to mix everything together to a soft dough. Set aside.
- Once the berries are cooked, use a spoon to drop chunks of dumpling dough all over the hot berries. Keep going until all of the dough has been used. Cover the pot with a large square of parchment paper and top it with the pot lid. Continue to simmer the berries for 15 minutes. Do not open the pot lid while the dumplings are steaming.
- Remove the lid from the pot, and ***carefully*** lift off the parchment paper (be mindful of the hot steam underneath the paper which can burn your skin!!!). The top of the paper will be quite wet from the condensation of cooking. Do not let it spill into the pot! Serve blueberry grunt warm from the pot topped with ice cream or whipped cream or both.
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