Monday, November 12, 2018

Ginger Snap Crusted Snapper

September 4, 2017 by  
Filed under The Sportsman's Table

Ginger Snap Crusted Snapper
2 Cups ginger snaps
2 cups bread crumbs
1 tsp S & P
1 tsp granulated garlic
2 cups flour
6 eggs
1/2 cup milk

finely grind snaps in food processor
mix in bread crumbs, S&P, garlic
mix egg and milk
Dredge fish in flour, then egg wash then ginger snap crust
Saute crust side down first for 4-5 minutes, repeat for other side. Finish in 350* oven

Apple-Cider Aioli
1 Granny smith apple
1 Juice and zest from lemon
1 Tbls apple cider
4 egg yolks
2 garlic cloves
2 cups extra virgin olive oil
S&P to taste

Soak apple in lemon juice. Mix eggs, garlic grated apple and apple cider. Puree in food processor. Add oil to mixture in a slow steady stream. Mix in zest with spoon

Sweet Potato and Roasted Brussels Sprout Hash

2-3 medium sized sweet potato, small dice
1 tsp S&P
1 tsp brown sugar
1 Tbsp butter
1 1/2 # brussels Sprout
1/2 # Bacon
1/2 onion small dice
2 garlic cloves chopped
1 tsp rosemary chopped
dice bacon and cook over medium heat until brown but not crispy. remove bacon, drain all but 1 Tbls of fat. add butter sweet potato, onion, garlic, rosemary and Brussels sprouts. saute for 8-10 minutes add brown sugar transfer to 1/2 sheet pan, finish roasting in oven til potatoes are soft. Add remaining bacon.

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