Rachael Rays Spanish Fish In A Sack Food

FISH IN A SACK

Steps:

• Preheat oven to 400
• In a bowl combine fennel, onion, potato, garlic, salt, pepper and just enough olive oil to lightly coat
• Cut 12 x 16 pieces of parchment paper (TIP buy precut packaged half sheets from any restaurant supply store)
• Arrange about 1/4 of fennel mixture in center of each parchment, drizzle with 2 tablespoons vermouth or wine per packet, top with fish, season fish with salt and pepper, top fish lemon juice, butter, parsley
• Meet short ends at middle and fold over 1 inch, fold a few more turns than fold in ends to make half-moon shaped packets (sacks)
• Roast fish in sacks 20 -25 minutes and remove from oven
• Serve on plates, open the parcels carefully and slide contents away from vegetables and chicken
• Discard the paper

COD IN A SACK WITH FENNEL AND ONION

Steps:

• Preheat oven to 400 degrees F.
• Rip off 4 sheets of parchment paper, each a little over a foot long.
• Make layered stacks dividing the fennel, onions, garlic, olives, and cod among the parchment pieces, working in the center of each piece of paper. Season the cod with salt and pepper and top with parsley. Drizzle extra-virgin olive oil liberally over the fish portions. Fold the top and bottom edges together and crease several times then crease up the ends of the packets. Arrange the packets on the baking sheet and place in the center of the hot oven.
• Bake packets 20 minutes. Serve a packet per dinner plate and cut open at table. Cut lemon into wedges and serve to squeeze down over the hot fish. Pass bread to mop up the cooking juices in the sack.

SAUSAGE AND FISH ONE-POT

Steps:

• Heat 1 tablespoon of extra-virgin olive oil, a turn of the pan, over medium-high heat. Heads up: use a skillet with a tight fitting lid. Add the sausage and crumble while browning, about 3 to 4 minutes. While the sausage browns, crush the garlic. Peel the onion, trim off the root end and then thinly slice. Add the garlic, onions and potatoes to the pan with the sausage and season with salt and pepper, to taste. Douse the pan with half of the vermouth or wine, cover the pan with a lid and cook 10 to 12 minutes. Remove the lid, add the tomatoes and gently stir into the potatoes. Set fillets on top of the potatoes and douse with the remaining vermouth or wine. Season the fish with salt and pepper, to taste. Set lid in place and cook until the fish is opaque, about 6 to 8 minutes.
• Top the fish with parsley, the juice of 1/2 a lemon and garnish with a liberal drizzle of extra-virgin olive oil. To serve, transfer the fish and sausage mixture from the pan into shallow bowls to hold the juice. Use the crusty bread to soak in the juices at the table.

TRIPLETAS

Steps:

• Preheat the oven to 375 degrees F.
• Cut small slits into the pork roast and stud with the garlic. Slather the pork with olive oil and sprinkle with the thyme, cumin, fennel and some salt and pepper. Roast until the pork reaches an internal temperature of 145 degrees F, about 45 minutes. Let cool to room temp, then slice very thinly.
• In a small bowl, combine the chile powder, espresso powder, brown sugar, granulated garlic, granulated onion and some salt and pepper. Mix to blend.
• Heat a large cast-iron griddle or skillet over medium-high heat. Use a meat mallet to pound the hanger steaks to an even thickness. Sprinkle the steaks with the spice rub and drizzle with olive oil. Place the steaks on the griddle and cook for 4 minutes on each side. Let cool to room temperature, then slice thinly against the grain.
• Cut the loaves of French bread into thirds. Layer the sandwiches as follows: chowchow, Swiss cheese, ham, roast pork, hanger steak, lettuce, tomato, onion, plantain chips and sandwich sauce.
• Place the green peppers, red peppers, jalapenos, red finger peppers, tomatillos, red onion and cabbage in a container. Toss with the salt. Cover and refrigerate for 8 to 24 hours. Drain.
• Place the drained vegetables in a pot and add the vinegar, water, sugar, dry mustard, coriander, mustard seed, celery seed, cumin, ginger, turmeric and bay leaves. Bring to a boil and cook over medium heat for 20 minutes. Let cool to room temperature, then cover and chill for 8 hours. Refrigerate for up to 3 weeks, or can and store at room temperature for up to 1 year.
• In a bowl, stir together the ketchup, sour cream, Worcestershire and cayenne until well combined. Season with salt and pepper to taste.

SPANISH FISH IN A SACK

Steps:

• Prepare just as for the master recipe, #246, but with swapped ingredients: green beans, garlic, and pimiento or red pepper strips, snapper, salt and pepper, scallions, parsley, EVOO, lemon zest and juice. Roast for 17 to 18 minutes.