July 15

Crown City Cooking | Fish in a Pouch

This recipe is virtually idiot proof… just make sure you don’t touch the stove!

 

Ingredients:

  1. Chunk of fish (dealer’s choice. I prefer skinless Alaskan salmon)
  2. Vegetables (dealer’s choice)
  3. Olive oil
  4. Salt and Pepper
  5. Aluminum Foil

 

Directions:

  1. Take a large enough piece of aluminum foil and curl it together to make a pouch.
  2. Drizzle the olive oil in the foil to help keep the fish from sticking.
  3. Place the chunk of fish inside the foil. If there is skin on one side of your fish, place the chunk skin side down. Optionally, you could marinate your fish in a variety of sauces for an hour prior to cooking.
  4. Scatter the vegetables in the pouch followed by a pinch of salt and pepper.
  5. Close the pouch making sure there are no openings.
  6. Put the pouch in a frying pan and cook on medium heat for ten minutes.
  7. Carefully open and remove the food from the pouch, avoiding any plumes of steam.

 

Teriyaki Salmon w/ mushrooms

 

With the various combinations you could create using this recipe, I thought it would be fun to share with you what I ended up making. This is skinless Alaskan salmon that I marinated for several minutes in teriyaki sauce with sliced mushrooms. It held a little of the marinade’s flavor but not much since I only let it sit for a few minutes, fortunately the mushrooms soaked up what ran off the cooking fish. Flaky and delicious in 10 minutes! Get creative when trying this dish at home and post your results in the comments!

Enjoy!

-CCC

 

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June 8

Crown City Cooking | Roast and Potatoes

The perfect family dinner. The hardest part will be peeling the potatoes.

 

The set-up at the CCC Compound

 

Ingredients:

Chuck Roast

Yukon Gold or Rustic Potatoes (skinned and quartered)

Salt and Pepper

Directions:

  1. Season the chuck roast with salt and pepper. You could marinate the chuck roast in the fridge for an hour to 24 hours but results are still delicious if you are making this meal same day and have no time for marinades.
  2. Wash the potatoes under a cold tap, dry and peel.
  3. Slice the potatoes diagonally into thick disks. Slice two more times until you’re left with four smaller pieces.
  4. Pour a small amount of water into a baking pan, just enough to cover the surface of the pan. Line the pan with the quartered potatoes and finally set your roast in the center of the pan.
  5. Cover the meat with aluminum foil and bake in the oven for 30 minutes at 350-375 degrees. Technically speaking, it’s 20 minutes per pound but if you buy your groceries like the everyday person, this will usually work out to cooking for an hour to 80 minutes.
  6. At the 30 minute mark, remove the foil and continue to cook for an additional 30 minutes. The roast should come out medium rare with a light pink color. If you enjoy a well-done roast, cook for an additional 15 to 20 minutes at 375 degrees.
  7. There you have it Roast and Potatoes. Enjoy!

    Finished product

-CCC

 

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