The Literate Chef

Posts Tagged ‘Wondra’

Baked Flounder Stuffed with Crabmeat

In Fish, Recipes, Seafood on January 12, 2012 at 5:51 PM

Baked Flounder Stuffed with Crabmeat

(Active preparation time 30 minutes; cooking time 20 minutes: Serves 2)

Ingredients for Crabmeat Stuffing (makes about 8 tablespoons of stuffing):

2 tbsps. unsalted butter
1 shallot, finely chopped
4 oz. crabmeat
1 tsp. Powdered Mustard
1 heaping tsp. Hot Hungarian Paprika
¼ cup dry white wine
1 tablespoon Italian Flavored Breadcrumbs
4 sage leaves, chopped

Other Ingredients:

4 Flounder fillets about 14 oz. in total
4 small pats of butter
Hot Hungarian paprika, for sprinkling
½ cup dry white wine
½ teaspoon or more of Wondra Flour
Lemon wedges

Preparation: Pre-Heat Oven to 375 degrees

For the Stuffing:
1.    Melt the butter in a medium sauté pan over medium-low flame.
2.    Add shallots and sauté until translucent.
3.    Add crabmeat and breakup large pieces with a fork, add spices.
4.    Add wine and cook down a few minutes, stirring mixture continuously.
5.    Add breadcrumbs until liquid is all absorbed, stirring mixture continuously.
6.    Add chopped sage, and stir into mixture.
7.    Remove stuffing from pan, place in a small bowl and allow to cool, prior to stuffing the fish.

Crabmeat Stuffing

For the Flounder:
1.    Spread fillets out on a carving board, with the narrower, pointed end of the fillets facing the away from you and the fillets tuned so that the inside is face up.
2.    Take about 2 tablespoon of crabmeat stuffing and beginning at the end of the fillet closest to you, lay the stuffing on the sole spreading it out as you move upward, but stopping about 1.5 inches from the narrow end.

Preparing the Flounder

3.    Roll-up the fillets starting with the end nearest you and secure each with a toothpick.
4.    Place the rolled-up fillets in a non-reactive baking dish, with toothpick sides facing down and top each with a pat of butter, and sprinkle with paprika.


5.    Bake in a pre-heated 375 degree oven on the top shelf for 18 minutes.
6.    After 9 minutes into the baking, add  ½ cup of dry white wine.
7.    When fish is cooked, remove from pan and set aside and keep warm.
8.    Pour off the liquid into a small pot and boil on high for 2 to 3 minutes, while whisking in a ½ teaspoon or more of Wondra flour to thicken.
9.    Pour sauce over fillets and serve immediately, with lemon wedges.

Roast Stuffed Turkey

In Recipes, Thanksgiving on December 4, 2011 at 4:01 PM

Ingredients:

20 pound Fresh Free Range Turkey
Dorothea’s Italian Sausage and Mushroom Stuffing
Kosher salt and freshly ground pepper
4 cups of dry red wine

Preparation:

1.    Remove the turkey from the refrigerator and packaging about 2 hours before ready to cook.
2.    Remove the neck and gizzards from the turkey cavities.
3.    Rinse the inside and outside of the turkey and pat it dry.
4.    Pre-heat the oven to 450 degrees and position the rack so that there will be a couple of inches above the turkey for the air to circulate.
5.    When the oven temperature reaches 450 degrees, stuff both turkey cavities with the stuffing, being careful to not pack it too tight so that the heat circulates inside the cavities. Secure the stuffing in the neck cavity with the skin flap, using two small skewers.
6.    Sprinkle the skin with salt and pepper.
7.    Place the stuffed turkey on a rack in a large roasting pan and place in the oven.
8.    Roast at 450 degrees for 20 minutes to seal in the juices.
9.    Reduce temperature to 350 degrees and set timer for 1 hour and 40 minutes.
10.    After the two hours in the oven, pour 2 cups of wine over the turkey and rotate the pan 180 degrees. Continue roasting for 1 hour, then pour 2 more cups of red wine over the turkey and reduce oven temperature to 325 degrees. At this point the turkey will have been roasting for 3 hours and should be ready in about another 60 to 90 minutes. So set the timer for 30 minutes and then baste the turkey with the pan drippings every 30 minutes until ready to remove from the oven.
11.    The turkey is done when a meat thermometer inserted into the thickest part of the thigh reads 175 degrees, probably 4 & ½ hours
12.    Remove the rack from the oven and place it and the turkey on a large platter, cover with aluminum foil and prepare the gravy.

For the Gravy:

1.    Make a broth from the neck and gizzards. Place them in a 3 qt. pot, add 4 large whole shallots, 1 tablespoon of whole peppercorns, 1 teaspoon of kosher salt and cover with water. Bring to a boil and lower heat to a simmer. Cook until reduced to 2 cups. Strain and remove the liquid to a container and wash out the pot.
2.    When the turkey has been removed from the roasting pan, strain the drippings into a fat separator. Combine the de-fatted, strained drippings and the 2 cups of broth in the roasting pan. Place the pan across two burners on the stove and bring to a boil add 1cup of red wine and  whisk in 3/8 cup of Wondra flour. Stir and boil down to desired thickness.

Please also see: The Turkey that Keeps Giving

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