Slow Pokes -Escargot Wrapped in Puff Pastry

If you enjoy escargot, try this unique fusion by wrapping the snails in puff pastry and serving with garlic pesto.  They look elegant, melt in your mouth, and are very easy to assemble.  Even if you are not a fan of snails, try a variation mentioned below.

• 1 Package Escargot (I buy my snails on Amazon.com in the can...classy, I know!)
• 2 Sheets of Frozen Puff Pastry
• 3 Tablespoons of Butter
• 2 Tablespoons Fresh Parsley
• 3 Crushed Garlic Cloves
• 2 Tablespoons Italian Seasoning
• 2 Tablespoons Parmesan Cheese
• 1 Tsp Cracked Pepper

While your puff pastry defrosts for 30 minutes, heat butter in a skillet.   Prepare your chopped herbs and garlic, then add to the butter and cook for 3-4 minutes.  Add the drained can of snails, lower the heat, and simmer for a few minutes until the flavor has infused with the snails.  Once the pastry has defrosted, use a sharp knife to cut the pastry into small squares.  Place a snail and a bit of the garlic butter sauce in the center of each square.  Then pinch the both ends into a wrapped candy shape.  Bake for about 10 minutes or until golden brown.  Garnish with leftover butter sauce and sprinkle with Parmesan. 

You will usually have a little puff pastry leftover.  Almost anything is delicious in pastry...I love to stuff the extra with spinach, cheese, and sausage!  Try your hand at leftover fridge items, or something creative and zesty like smoked salmon and dilled cream cheese.  Cheddar and broccoli bits are a favorite of almost anyone, or stuff some mozzarella and bacon in the center.  There are endless possibilities, have fun!

Blackened Shark and Grits

This spin-off on the traditional Cajun shrimp and grits is so flavorful.  Paired with cheesy grits, the spiced scallops and shark are the perfect compliment.  I usually make this with blackened tilapia or shrimp, so feel free to modify with whatever ingredients are available to you.

The Grits:

• 1 Cup of Quick Cooking Grits (Not Instant)
• Water (As directed on your grits package)
• 2 Tablespoons Butter
• 1 Cup Shredded Cheddar
• 1 Cube Bullion 
• Salt and Pepper
• 1/4 Cup Milk

The Seafood:

• 6 Large Scallops 
• 1 Large Steak of Shark
• 2-3 Cups Fresh Spinach
• Blackening Seasoning
• 3 Tablespoons Butter
• 2 Cloves Garlic

I prefer to cook my grits in the slow cooker, it gives me some extra prep time and they always come out perfect!  Place only the water, bullion, and grits in a slow cooker on high for 2-3 hours.  When finished, add in the remaining ingredients.  

Melt butter in saucepan.  Meanwhile, prepare a plate with blackening seasoning on it.  When the butter is melted, dip the seafood in and roll in blackening seasoning.  If using shark, remove the dark center with a pairing knife and leave the skin on.  You can coat one side, or both for more spice.  Return the seafood to the pan on medium, then cook turning once to brown both sides.  Internal temperature should be 145 when fully cooked.  Once your seafood is done cooking, remove from pan and place garlic and fresh spinach in the same seasoned pan.  Stir until the spinach is wilted.  

Place a hearty helping of your cheesy grits on the plate, then add the seafood and spinach.  Garnish with lemon and parsley.  Enjoy!

Quick Oscar Sauce for Fish or Steak

 This velvety sauce is perfect to whip up in a snap.  A great topping for steak or fish (seabass is above).

4 tablespoons finely chopped onions or shallots

4 tablespoons chopped tarragon leaves

salt and pepper to taste 

4 egg yolks

1 clove crushed garlic

1/8 cup good white wine

1/8 cup white vinegar

1/8 cup milk

2 tsp oil oil or butter

Bring your pan to medium heat, then add oil, onions, and garlic.  Saute mixture until onions until translucent, then add seasonings, white wine, vinegar, and milk.  Bring to a boil then whisk in egg yolks.  Let cool for 2-3 minutes, then pour over steamed asparagus and crab meat while still hot.

Perfectly Cooked Lobster

Preheat your broiler and defrost lobster tails if frozen.  To loosen the meat from the shell, gently separate with your finger.  Using a sharp knife or kitchen scissors, cut the top of the shell lengthwise.  Pull the shell apart slightly, then lift the meat through the slit.  Place on a baking sheet and season.

• 1/2 tsp paprika
• Salt and pepper to taste
• 1 tsp lemon juice
• 1 tsp melted butter

Broil lobster tails until lightly browned on top,  about 10-15 minutes. Internal temperature should be 140.  Do not overcook, lobster will become rubbery. Brush with melted butter and garnish with lemon wedges and dill.

Gibanica or Serbian Cheese Pie

I make several variations with this recipe, get creative and throw in a few of your own favorite flavors!

• 1 packet of filo pastry
• 1 container full fat cottage cheese
• 1/2 container low fat cottage cheese
• 6 eggs
• 1/2 cup olive oil
• 2 cups buttermilk
• spray oil
• salt and pepper to taste
• Optional: sliced tomato, onion, spinach, olives, feta...etc.

Preheat oven to 350 degrees.  Combine cheese, oil, buttermilk, and eggs and beat until consistency is smooth. Spray a large baking pan with oil.  Then layer filo pastry sheets one at a time, spreading a thin layer of the cottage cheese mixture over each sheet.  Randomly layer sliced vegetables  (if desired) over the cheese mixture.  Repeat process until 5 or 6 sheets are left.  Spray each sheet with oil and layer without cheese mixture.  

Bake for 35 minutes until top is golden brown.  Cover with foil and bake for another 30 minutes until pie is firm.  Let cool for 20 minutes.  This dish is delicious for breakfast, but traditionally served in the evening with beer!

"Manti" or Greek Pasta with Meat Filling

In the spirit of more Greek cooking, I found this recipe from one of my dad's cookbooks over my Christmas vacation.  This dish is a fantastic treat and used for celebrations.  Because of the unique pasta shape and beautiful arrangement, I just had to make it! 

Start with the dough:

4 Cups white flour

2 teaspoons salt

4 eggs

4 tablespoons olive oil

Combine ingredients and knead until dough is smooth.  Add additional flour or oil if dough is too tacky or dry.  Wrap in plastic and let rest for 30 minutes.

In a food processor blitz the following ingredients until well mixed:

1 teaspoon salt

1 teaspoon pepper

3 cloves of garlic

1 carrot

1 stalk of celery

1 medium onion

1lb of ground beef

For the next part of the recipe you will need:

2 cups plain Greek yogurt

3 tsp crushed garlic

3 tbls butter

4 cups beef broth

Unwrap the pasta dough and roll out into a thin sheet.  Cut out 1 inch squares with a pairing knife and place a small ball of the meat mixture in the center.  Pinch the outside edges and fold over again, using water to seal the corners.  Arrange pasta in a baking dish, pour 3 tablespoons of melted butter on top, and place in over at 350 for about 30 minutes or until the tops of the manti are browned. 

Prepare 4 cups of warm beef stock and pour over the pasta.  Place back inside the over for about 15-20 minutes until pasta is tender.  Drain most of the broth and toss the pasta in yogurt and garlic.  Serve immediately.