General

Chefs in the Chattanooga area serve their recipes in pairs

Welcome to swift June and a delicious meal exchanged.

T. Square searched Chattanooga for Mrs. Smith’s blackberry cobbler. ‘No luck. There’s no better homemade cobbler than hers, but I need a recipe for a homemade blackberry cobbler or a tip where I can find Mrs. Smith’s frozen version.”

T. Square went on to make another request, an avid reader of the Wall Street Journal. “I always read their food stories, but a recent story caught my eye. Spoonbread, according to the author, is made with the same amount of sugar as the cornmeal and flour mixture. I want a decent spoonbread recipe, my mother-in-law’s favorite old-time favorite. earlier. I don’t want corn cake.”

Gigi Gross calls out for your help. “I read about a great easy tea a few weeks ago. It sounded like a tea that Betsy Anderson always served in the summer. Loved that it had the quantities and not just guesses. It was Lipton instant lemon something, And it sounded so refreshing.”

(READ MORE: Dinner at Chattanooga restaurant Giardino asks for recipes)

SAUCE AND FISH

Tim Threadgill made chimichurri sauce the day he sent this recipe.

“This tastes like what my son and I had in Vero Beach at a Cuban restaurant near a gas station (don’t southern gas stations have the best food?). It makes quite a bit and can be used on any grilled meat or veggie and because of both the oil like the citrus/vinegar it makes a good salad dressing (if a light touch is used. A tablespoon or two will really dress up a can of peas or black beans.”

Cuban Chimichurri Recipe

1 large bunch coriander leaves

8 cloves of garlic

1/4 cup vinegar – white, apple cider or wine vinegar

Juice of 1 lime and 1 orange

1/2 cup onion

Splash or two red pepper flakes

Salt and pepper to taste

2/3 cup olive oil

Optional additions:

1/2 cup sweet red peppers, chopped

1/2 cup chopped tomato

1/2 cup chopped fresh oregano

Using a utility knife, cut the leaves from a bundle of cilantro by snipping the stems just below most of the leaves – the few stems left will make no difference. Use a food processor or blender to pulse all ingredients except the olive oil until you have a thick mixture (scrape down the sides if necessary). Don’t work overtime. Place the ingredients in a bowl to whisk in the olive oil – if you add it to the blender or processor, the oil will emulsify and whiten the mixture. You will have to taste and adjust to get the right taste. Taste with a piece of bread; add salt, pepper, more vinegar or citrus if needed. The taste should be intense with garlic and coriander; don’t be stingy with the salt either. Store in an airtight container in the refrigerator. It will keep for at least two weeks, especially if the peppers or tomato are not added.

Mr. Threadgill also shared a Grouper Veracruz recipe that can be used with any mild, flaky fish. “It’s bright, summery and light and can be served over rice.” It came from Cooking Light magazine.

Grouper Veracruz

4 (6-ounce) grouper fillets (3/4 inch thick)

baking spray

1 tablespoon olive oil

2 cups chopped onion

1 teaspoon ground cumin

1 garlic clove, finely chopped

1/4 cup water

2 tablespoons chopped fresh coriander

3 tablespoons fresh orange juice

2 tablespoons chopped pitted green olives

1 tablespoon fresh lime juice

1 tablespoon capers

2 tablespoons tomato paste

1 (10-ounce) can tomatoes and green chilies diced, undrained

Preheat the oven to 400 degrees.

Place the fish in a 13-by-9-inch baking dish coated with cooking spray.

Heat oil in a large non-stick frying pan over medium heat. add onion; sauté for 3 minutes. Add cumin and garlic; cook 1 1/2 minutes. Add water and other ingredients; bring to a boil. Reduce heat; simmer for 3 minutes or until slightly thick. Pour the tomato mixture over the fish.

Bake at 400 degrees for 20 minutes or until fish flakes easily when tested with a fork. This recipe makes 4 servings (serving size: 1 grouper fillet and 1/2 cup sauce).

SALAD AND STEW

Rose Secrest is back in the health food saddle with a stew that could supply a week of nutrition, as well as a salad. One of my favorite things about the many recipes she sent out is their signature brevity. How about this after a list of ingredients: “Combine”.

You get the picture.

Carrot and beet salad

2 carrots, diced

2 beets boiled, peeled and diced

2 tablespoons Italian parsley, finely chopped

2 tablespoons mint, finely chopped

2 cloves garlic, finely chopped

juice of 1 lemon

1/4 cup pistachios, toasted and chopped

1/4 cup raisins

Red pepper flakes to taste

Freshly ground black pepper to taste

To combine.

Black bean stew

1/2 cup dry black beans, cooked

1 pound sweet potatoes, cut into 1-inch pieces and cooked

1 red bell pepper, finely chopped

1 yellow bell pepper, finely chopped

1 red onion, chopped

2 tablespoons jalapenos, finely chopped

1 clove garlic, finely chopped

1 cup coriander, finely chopped

Juice of 2 limes

Freshly ground black pepper to taste

To combine. Add salt to taste and serve.

BROCCOLI AND CHOPS

Roseann Strazinsky sent four treats from her kitchen in Fairfield Glade, Tennessee. The first two, which together would form a complete meal, follow.

Broccoli Delight Salad

1 bunch fresh broccoli diced (4 to 5 cups)

1 cup golden or dark raisins

1/4 cup red onion, diced

1 strip of bacon, fried and crumbled

1 cup sunflower seeds

Dressing:

3 to 4 tablespoons sugar

1/2 cup mayonnaise or creamy salad dressing

1 tablespoon white vinegar

Place washed and well drained broccoli pieces in a large bowl. Add raisins, onion, bacon and sunflower seeds. Put aside.

Mix dressing ingredients and pour over salad, mixing well. Makes 6 servings.

Pork Chops on Amber Rice

6 pork chops, 3/4-inch thick

Oil

Salt and pepper

1 1/3 cups packaged precooked rice

1 cup orange juice

1 (10-ounce) can of condensed chicken and rice soup

Brown pork chops in oil in a heavy skillet; Season with salt and pepper. Place rice in a 12 by 7 1/2 by 2 inch baking dish; pour orange juice over rice. Arrange the browned chops on the rice. Pour the chicken soup all over. cover; bake in a moderate oven at 350 degrees for 45 minutes. Uncover and bake 10 minutes longer. Makes 6 servings.

Our cup overflows, our dishes overflow, and second portions are on the way.


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Jane Henegar