Crispy Pan Fried Smelt

Crispy Pan Fried Smelt

If you know me, you know I like trying new recipes. I've never had smelt fish before so I thought I'd give them a try. Purchased these fresh at the seafood market in Gainesville. Coat in gluten free flour or rice flour and pan fry in olive oil till crispy on one side, about 5 minutes. Turn fish gently and fry for another 10 minutes. Serve with your favorite dipping sauce like tartar or just lemon wedges. Similar to sardines the bones are small and are edible. Enjoy !

Chorizo al Vino Tinto

 

Chorizo al Vino Tinto

1 small yellow onion or a large shallot chopped fine
1 large clove of garlic minced well
1/2 tablespoon olive oil
3/4 pound chorizo, skin removed and sliced
3/4 cup red wine
3 tablespoons honey
salt, pepper, dried thyme, dried ground rosemary to taste

Basically this is a Spanish tapas dish; it's chorizo slices cooked in red wine to make a reduced sauce. Sauté onion and garlic in olive oil. Add sliced chorizo and cook till slightly browned on both sides. Add wine and spices and cook till wine reduces. When sauce is reduced add the honey to further reduce and thicken the sauce. Serve with crusty bread or over rice or pasta. Very rich and delicious, so dark in color some folks might be put off by the color, not us.

Gainesville Seafood Market

 

Gainesville Seafood Market

Taking a trip to Gainesville Seafood Market today to stock up on fresh fish. We package it up and put in our freezer to use as we go. After today we're headed into a cold stretch so roads will be too icy to drive down there then.

Gruyere and Muenster Scalloped Potatoes

Gruyere and Muenster Scalloped Potatoes

6 medium russet potatoes, peeled then sliced on mandolin
olive oil for coating baking dish sides and bottom
3 yellow onions sliced on a mandolin and caramelized
2 cups milk
8 ounces of gruyere cheese grated
8 ounces of muenster cheese grated
nutmeg, salt and pepper to taste
3/4 cup gluten free bread crumbs

Brush 9 x 12 inch casserole baking dish with olive oil. Arrange two layers of potato slices on the bottom overlapping slightly. Next add half of caramelized onions. Sprinkle with nutmeg, salt and pepper. Melt cheeses in the milk. Pour half cheese and milk mixture over the first layers. Repeat again with remaining potatoes, onions, nutmeg, salt, and pepper. Pour remaining milk cheese mixture over the top. Cover the top with bread crumbs and bake covered at 375 F for 45 minutes. Remove cover and bake another 20 minutes till top starts to bubble and brown. Let cool for 15 minutes before serving. Cut into serving sized pieces. Very hearty and delicious!