SPICY TOMATO JAM
Provided by Food Network Kitchen
Time 1h45m
Yield four 8-ounce jars
Number Of Ingredients 9
Steps:
- Start with our step-by-step canning how-to.
- Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan. Add the lemon zest, tomatoes, sugar, cumin, 4 teaspoons salt, the red pepper flakes, cinnamon sticks, cloves and ginger. Cook over medium-high heat, stirring occasionally, until the tomatoes are juicy and the sugar dissolves, 15 to 20 minutes. Continue to cook, stirring occasionally, until the tomatoes are dark and syrupy and a candy or deep-fry thermometer registers 220 degrees F, 40 to 50 minutes (the timing may vary depending on the juiciness of the tomatoes). Reduce the heat if the mixture starts to scorch. Discard the cinnamon sticks.
- Meanwhile, sterilize four 8-ounce canning jars and lids.
- Fill the jars with the tomato mixture, leaving 1/4 inch headspace, then seal and process.
ALASKA COD ACQUA PAZZA
Steps:
- 1. Preheat grill or griddle pan.
- 2. Season fillets with salt, pepper, lemon and 1 Tbsp of oil.
- 3. Grill approximately 2-3 minutes each side until done.
- 4. Heat sauté pan on high heat.
- 5. Add remaining oil, squash and zucchini.
- 6. Brown vegetables then add garlic, red pepper flakes, and tomatoes.
- 7. Toss gently and add sherry.
- 8. Turn off heat and add tomato juice.
- 9. Finish by placing mixture in serving bowl, top with cooked fillets, croutons, and parsley leaves.
ROASTED ALASKA COD WITH KALE PESTO AND TOMATO JAM
Most Americans fall short of eating the 8 ounces of seafood per week recommended in the dietary guidelines. However, fish is chock-full of good-for-you nutrients, most notably Omega-3 fats, protein, selenium, iron, zinc and B vitamins like niacin, B-6, and B-12. Here's a timesaving tip: You don?t have to defrost fish before cooking it -- you can cook it straight from the freezer. Just be sure to rinse the frozen fish pieces under cold water to get rid of the ice glaze, then pat them dry with a paper towel. This recipe showcases cod cooked from frozen.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the kale pesto: Put the kale leaves in the blender. Put the nuts in a skillet over medium heat and cook, shaking the pan every so often, until brown and toasty. Put the toasted nuts, cheese, garlic, lemon zest, 1 tablespoon lemon juice and 1/4 teaspoon salt in the blender. Puree; slowly drizzle oil into the mixture until it is as smooth as you like it. Season to taste.
- For the tomato jam: Simmer the brown sugar, vinegar, honey, tomatoes and shallot in a pan over medium-low heat until it becomes jam-like, 20 to 30 minutes. Puree, if desired; keep warm.
- For the cod: Meanwhile, preheat the oven to 450 degrees F. Rub 1 tablespoon of pesto onto each fillet, reserving about 2 tablespoons pesto. Place the cod on a foil-lined baking sheet and roast until opaque throughout, 12 to 15 minutes for frozen cod or 10 minutes for fresh.
- Top fillets with the reserved pesto and dollops of tomato jam.
Nutrition Facts : Calories 176, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 66 milligrams, Sodium 440 milligrams, Carbohydrate 22 grams, Fiber 0.5 grams, Protein 25 grams
DRUMSTICKS WITH BISCUITS AND TOMATO JAM
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Put the tomatoes, sugar, thyme sprigs, 1 cup water, 1/2 teaspoon salt, and pepper to taste in a small saucepan. Bring to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until thick, about 30 minutes. Meanwhile, mix half of the lemon juice, the chopped thyme, mustard and Worcestershire sauce in a large bowl. Season the flour with salt and pepper in another bowl. Heat a large cast-iron skillet over medium-high heat. Season the drumsticks with salt and pepper. Dip in the mustard mixture, then dredge in the seasoned flour. Melt the butter in the skillet and fry the drumsticks, turning, until golden on all sides, about 6 minutes. Transfer the skillet to the oven; bake until the chicken is golden and a thermometer inserted into the center registers 155 degrees F, about 15 minutes. Add the remaining lemon juice to the tomato jam and season with salt and pepper. Serve the drumsticks with the jam and biscuits.
Nutrition Facts : Calories 535, Fat 33 grams, SaturatedFat 13 grams, Cholesterol 149 milligrams, Sodium 859 milligrams, Carbohydrate 28 grams, Fiber 3 grams, Protein 36 grams
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