Natchitoches Meat Pies

1/2 lb. lean ground beef
1/2 lb. ground pork
1/2 green pepper, chopped
1/2 red pepper, chopped
1 onion, chopped
2 stalks celery, chopped
5-6 cloves garlic, minced
2+ tsp. Tony Chachere's Creole Seasoning (it's the cheapest, best, and widely available)
Tabasco sauce to taste (start with about 1/4 tsp.)
1 can beef broth
Pie crust1 egg
1/4 c. cold water


In a large skillet, brown ground beef and ground pork, breaking the meat into small pieces. When it's about halfway cooked, drain excess fat (if necessary) and then add green and red peppers, onion, celery, and garlic. Cook until vegetables are tender and onions are translucent. Add 2 tsp. Tony's and 1/4 tsp. Tabasco. Add beef broth and bring the mixture to a boil over high heat. Cook for about 20 minutes or until most of the liquid has evaporated. Season with additional Tony's and Tabasco if necessary, keeping in mind that the seasonings will mellow in the pie. You can refrigerate this mixture for 3-4 days before baking the pies.
Prepare pie crust and roll the entire ball onto a floured surface. For large (meal-sized) pies, use a bowl that's about 6" across the top; just invert the bowl onto the dough and trace a knife around it to cut the dough.
Place about 1/4 c. of the meat mixture onto one half of the dough circle, keeping about a 1/2"-1" margin from the edges.Fold the other side over and gently pinch the edges shut.
For the decorative edge, you could crimp the edge with a fork or use your fingers to flute the edges. You could also use a calzone or empanada mold (used in these pictures).
Preheat oven to 400 and spray a baking sheet with non-stick cooking spray.  Place prepared pies onto your baking sheet. In a small bowl, whisk together egg and cold water and brush over the pies. Bake 25-30 minutes or until golden brown.


Makes 8-10 larger sized pies


Source: Our Best Bites, slightly adapted from Chef John Folse

Chard and White Bean Stew

1 pound Swiss chard (can also swap kale, spinach or another green), ribs and stems removed and cleaned
3 tablespoons olive oil
1 cup (5 1/4 ounces) chopped carrots
1 cup (5 ounces) chopped celery
1 cup (4 1/4 ounces) chopped shallots, about 4 medium
2 garlic cloves, finely chopped
1 cup dry white wine
2 15-ounce cans (or about 3 3/4 cups) white beans, drained and rinsed
2 cups (or more to taste) vegetable broth
1 cup pureed tomatoes
Salt and freshly ground black pepper
3 fresh thyme sprigs
1 bay leaf
1 tablespoon sherry vinegar

Toasted bread slices, poached eggs, chopped herbs such as tarragon, parsley or chives or grated Parmesan or Romano to serve (optional)

Bring medium pot of salted water to boil. Cook chard (or any heavier green; no need to precook baby spinach) for one minute, then drain and squeeze out as much extra water as possible. Coarsely chop chard.

Wipe out medium pot to dry it, and heat olive oil over medium. Add carrots, celery, shallots and garlic and saute for 15 minutes. Barber warns not to brown them but I didn’t mind a light golden color on them. Add wine (scraping up any bits that have stuck to the pot) and cook it until it reduced by three-fourths. Add beans, broth, tomatoes, a few pinches of salt, freshly ground black pepper, thyme and bay leaf and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Add chard and cook for 5 minutes more. Remove thyme and bay leaf. Add more broth if you’d like a thinner stew and adjust salt and pepper to taste.

Serve as is drizzled with sherry vinegar. Or you can ladle the stew over thick piece of toasted country bread or baguette that has been rubbed lightly with half a clove of garlic, top that with a poached egg and a few drops of sherry vinegar and/or some grated cheese.

Source: Smitten Kitchen

Sweet Potatoes with Pecans and Goat Cheese

1 1/2 pounds sweet potato, scrubbed, unpeeled, in 3/4- to 1-inch coins

4 tablespoons olive oil, divided
1/4 cup toasted and cooled pecan halves
2 tiny or 1 small shallot
2 stalks celery
2 tablespoons flat-leaf parsley
1 tablespoon dried cranberries or cherries
2 ounces firmish goat cheese
Salt and freshly ground black pepper
2 teaspoons red wine vinegar
1/2 teaspoon smooth Dijon mustard

Preheat oven to 450 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Lay sweet potatoes in one layer on the oiled sheet. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 minutes or so, until the undersides match the tops.

Meanwhile, prepare your salad. Chop your pecans well, mince your shallot, chop your celery and parsley, mince cranberries if using them. Crumble your goat cheese. If you, like me, got too soft of a goat cheese for mixing, set it aside and sprinkle it on top. If it’s firmer, stir it into the mixture. In a small dish, whisk together 2 tablespoons olive oil, 2 teaspoons red wine vinegar and 1/2 teaspoon dijon. Pour half over salad.

When the sweet potatoes are done, set a couple coins aside just in case the baby isn’t into the toppings. Lay the rest on a serving platter. Scoop a spoonful of the salsa over each round. Pour remaining salad dressing over top, to taste. Eat immediately.

Serves 2 1/2

Source: Smitten Kitchen

Hawaiian Haystacks

Sauce:
1/2 cup (1 stick) butter
1 cup flour
1 48 ounce can low-sodium chicken broth
2 cans white chicken
Salt and white pepper to taste


Toppings:
Rice
Crunchy chow mein noodles
Cheddar cheese
Celery
Tomato
Pineapple tidbits
Toasted slivered almonds
Toasted coconut
Green onion


Melt butter in large pot. Whisk flour in, stir about a minute. Slowly whisk in broth and continue stirring until sauce thickens. Add broken up chicken and season with salt and pepper. Keep warm until time to assemble haystacks. Layer noodles, rice, sauce, cheese and other desired toppings.


Source: The Mathews family

Won Tons

1 pound lean ground beef
1 egg
1/2 teaspoon Accent
1/2 bunch green onion
1/2 can water chestnuts
1 package won ton wrappers

Chop green onion and water chestnuts small. Mix all ingredients except wrappers. Place 1 teaspoon mixture in center of wrap. Fold into triangle and fold again so it looks like a diaper. Don't seal completely, grease needs to be able to escape while cooking. Deep fry in oil until golden. While hot, shake salt over won tons.

Source: Ann Mori

Caprese-Stuffed Meatballs

5-6 slices of bread, torn up
3/4 cup milk
1 pound ground sirloin
1 pound ground veal
4 cloves garlic, grated or finely chopped
Small handful flat-leaf parsley, chopped
1/2 to 3/4 cup grated Parmesan
1 teaspoon allspice
1 egg
Salt and pepper
8 bocconcini, about the size of a cherry tomato.
Extra virgin olive oil

Preheat oven to 425.
Place torn bread in small bowl with milk and reserve.
In large bowl, combine meats, garlic, parsley, Parmesan, allspice, egg, salt and pepper. Squeeze out excess milk from bread and add to meat mixture. Mix everything with hands to combine. Divide meat into eight portions. Take one portion and slightly flatten outing your hand. Place a bocconcini in the center and evenly wrap the meat around the ball, completely encasing it in the meat. Repeat with each portion of meat.
Transfer stuffed meatballs to baking sheet. Drizzle meatballs with olive oil, transfer to oven and roast 15-18 minutes, until golden brown and firm to the touch.
Serve with pasta and sauce.

Makes 8 meatballs

Source: Rachael Ray Show

Fish Sticks

3 tilapia filets
2 egg whites (or whole eggs), beaten
1 1/2 cups panko bread crumbs
1/2 teaspoon sea salt
1/2 teaspoon pepper
Dash cayenne pepper
1/4 cup parmesan cheese


Preheat oven to 450.

Lay a wire rack on a baking sheet and spray it with non-stick spray.

Cut the tilapia once down the middle, then in half, creating four “sticks.” Season with salt and pepper. In a bowl, beat the eggs. In a separate bowl, add the panko, salt, pepper and parmesan cheese. Dip each fish stick in egg whites, than in the panko mixture, pressing to adhere. Lay on the wire rack and spritz with olive oil.

Bake for 10 minutes, then flip and bake for 10 more minutes. Serve hot!

Makes 12 sticks

Source: Slightly adapted from How Sweet It Is

White Chili

4 boneless chicken breasts cubed
1 tablespoon olive oil
2 medium onions chopped
4 cloves garlic
2 4 ounce cans mild green chilis chopped
1 teaspoon cumin, or more to taste
1 teaspoon oregano
1/4 teaspoon cayenne pepper
3 16 ounce cans white beans drained (cannelini are best)
6 cups chicken broth
1 cup sour cream
2-3 cups monterrey jack cheese

Sauté chicken until browner on outside and almost cooked through. Add onion and cook until transparent, add garlic and cook for another minute. Add chilis and spices and sauté 2 minutes. Add beans and broth. Bring to boil and simmer 30 minutes or longer. Before serving add sour cream and cheese. Heat through.

Serves a lot

Source: old college roommate

Pork Carnitas

2 pounds boneless pork shoulder, cut into 1-inch pieces

4 garlic cloves, minced

Coarse salt and ground pepper

1 tablespoon olive oil

1/2 cup fresh orange juice

1/2 cup milk

12 corn tortillas, warmed

Fresh cilantro leaves, thinly sliced onion, diced avocado, and lime wedges, for serving

 

In a large Dutch oven or heavy pot, combine pork, garlic, and 8 cups water and season with salt and pepper. Cover and bring to a boil. Reduce to a simmer and cook, covered, until pork is tender, 40 to 45 minutes. Drain well.  

 

In a large nonstick skillet, heat oil over medium-high. Add pork, orange juice, and milk and cook, stirring occasionally, until liquid has evaporated and pork is browned, 8 to 12 minutes. Serve carnitas in tortillas, with cilantro, onion, avocado, and lime wedges.

Serves 6

Source: Everyday Food

Best Baked Manicotti

Tomato Sauce
1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
2 teaspoons dried basil

Cheese Filling and Pasta
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves (or 2 1/2 teaspoons dried parsley)
2 teaspoons chopped fresh basil (or 1 teaspoon dried basil)
16 no-boil lasagna noodles (Barilla brand is best)

Adjust oven rack to middle position and heat oven to 375 degrees.
Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.
Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.
The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

Serves 6 to 8

Source: Mel's Kitchen Cafe, adapted from America's Test Kitchen

Shepherd's Pie

2 pounds potatoes, peeled and cubed
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 3/4 pound ground lamb
Pinch allspice
1 medium carrot, peeled and chopped
1 medium parsnip, peeled and chopped
1 medium onion, chopped
2 tablespoons all-purpose flour
1/2 cup beef broth
1/2 cup dark beer
1 tablespoon worcestershire sauce
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream
1 teaspoon sweet paprika
2 tablespoons flat-leaf parsley, chopped

Fill large pot with water, add the potatoes, place over high heat and bring to a boil. Add some salt and cook until tender, about 12 minutes.

While potatoes are cooking, heat a large skillet over medium-high heat with olive oil. Once hot, add the lamb and, using a wooden spoon, break it up as it browns, about 5-6 minutes. Season with salt, pepper and allspice. Add carrot, parsnip and onion, and cook 5 minutes, stirring frequently. Dust with flour, cooking 1 minute, add stock, beer and worcestershire. Cook until thickened, then transfer to oven-safe pan.

Drain potatoes and return to pot. Let sit few minutes to cool slightly. Add sour cream or cream cheese, egg yolk and cream. Smash until smooth.

Preheat broiler to high. Spoon potato mixture evenly over the meat mixture. Top potatoes with paprika and broil 6-8 inches from heat until evenly browned, about 2-3 minutes. Sprinkle with chopped parsley and serve

Serves 4

Source: Rachael Ray

Chicken Chilaquiles

1 tablespoon olive oil
4 cloves garlic, chopped
1 can (28 ounces) whole peeled tomatoes in puree
2 canned chipotle chilies in adobo, finely chopped (about 1 heaping tablespoon), plus 1 tablespoon adobo sauce (from same can)
Coarse salt
1 small cooked rotisserie chicken (about 1 3/4 pounds), skinned and shredded (about 4 cups), carcass discarded
1/2 cup lightly packed cilantro leaves, chopped, plus 4 sprigs for garnish
4 cups (about 3 ounces) tortilla chips
1/4 cup reduced-fat sour cream
1.75 ounces feta cheese, crumbled (about 1/4 cup)



Combine oil and garlic in a large (3-to-4-quart) saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.

Add tomatoes with their puree (breaking tomatoes up), chipotles and adobo, and 1 cup water. Bring to a boil; season with salt. Reduce heat and simmer rapidly until lightly thickened, 6 to 8 minutes.

Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat; stir in chopped cilantro.

Divide chips among four shallow bowls; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and feta. Serve.

Serves 4

Source: Everyday Food

Baked Lemon Pasta

1 pound Thin Spaghetti
4 Tablespoons Salted Butter
2 Tablespoons Olive Oil
2 cloves Garlic, Minced
1 whole Lemon, Juiced And Zested
2 cups Sour Cream
½ teaspoons Kosher Salt, Or More To Taste
Plenty Of Grated Parmesan Cheese
Flat-leaf Parsley, Chopped
Extra Lemon Juice

Preheat oven to 375 degrees. Cook spaghetti until al dente.

In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.

Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.

Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)

When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.

Serve with crusty French bread and a simple green salad.

Source: The Pioneer Woman

Mediterranean Salad with Chickpea Patties

• 1 15.5-ounce can chickpeas, rinsed
• 1/2 cup fresh flat-leaf parsley
• 1 clove garlic, chopped
• 1/4 teaspoon ground cumin
• Kosher salt and black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1/2 cup low-fat yogurt (preferably Greek)
• 3 tablespoons fresh lemon juice
• 8 cups mixed greens
• 1 cup grape tomatoes
• 1/2 small red onion, thinly sliced
• Pita chips (optional)

In a food processor, pulse the chickpeas, parsley, garlic, cumin, and 1/4 teaspoon each salt and pepper just until coarsely chopped and the mixture comes together when gently squeezed. Form into eight 1/2-inch-thick patties and coat with the flour, tapping off excess.

Heat the oil in a nonstick skillet over medium-high heat. Cook the patties, turning carefully, until golden brown, 2 to 3 minutes per side.

In a small bowl, whisk the yogurt, lemon juice, and 1/4 teaspoon each salt and pepper. Divide the greens, tomatoes, onion, and chickpea patties among plates. Drizzle with the dressing and serve with the pita chips, if using.

Serves 4

Source: Real Simple

Lemon Chicken with Olives

• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cumin
• 2 teaspoons lemon zest, plus 1 tablespoon fresh lemon juice
• kosher salt and pepper
• 1 1/2 pounds chicken cutlets
• 2 tablespoons olive oil
• 2 shallots, thinly sliced
• 1 cup pitted green olives
• 1/2 cup flat-leaf parsley, roughly chopped
• 1/2 cup dry white wine (such as Sauvignon Blanc)

Mix the flour, cumin, zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper on a flat plate. Pat the chicken dry with paper towels and dredge in the flour mixture.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook the chicken in 2 batches until golden brown, 2 to 3 minutes per side. Transfer to a plate.

Wipe out the skillet and return to medium heat. Heat the remaining oil. Add the shallots and cook until soft, 5 to 7 minutes. Stir in the olives, parsley, lemon juice, and wine and bring to a boil.

Return the chicken to the pan, nestling it in the olives and shallots. Reduce heat to low and cook, covered, until the chicken is cooked through, about 5 minutes. Divide among individual plates.

Serves 4

Source: Real Simple

Felicita's Posole

2 heads garlic
Extra-virgin olive oil
3 whole ancho chiles, seeded and stemmed
4 pounds pork shoulder blade roast, cut into 2-inch cubes
2 pounds pork back ribs, cut into 2-rib portions
Gray salt
Freshly ground black pepper
4 quarts posole or canned white hominy, drained
1/2 teaspoon dried Mexican oregano

Garnishes:

2 onions, peeled and chopped
2 avocados, cut into chunks
2 lemons, cut into wedges
2 bunches radishes, washed and quartered
1 head iceberg lettuce, shredded
Dried Mexican oregano
Tortilla chips

Preheat the oven to 400 degrees F.

Put the garlic onto a piece of aluminum foil and drizzle with a little olive oil. Close up the foil and roast until the garlic is soft, about 45 minutes.

In a large skillet, heat a thin film of oil over moderate heat. Add the chiles and brown on all sides. Remove the chiles and set the skillet aside.

Generously season the meat with salt and pepper. Reheat the same skillet over medium heat and cook the meat until well browned on all sides, about 15 minutes. Do this in batches to avoid crowding the pan, adding additional oil as needed. Remove the meat with a slotted spoon and set aside. Pour off the excess fat from the pan. Deglaze the pan with about 1/2 cup water, scraping the browned bits off the bottom.

In a large pot, bring 4 quarts of water to a simmer and add the liquid from the skillet. Add the garlic, chiles, posole, oregano, and pepper to taste. Simmer 1 hour.

Add the browned meat. Simmer gently, partially covered, about 2 hours, or until the meat is very tender. Taste and adjust the seasoning.

Serve the posole in soup bowls with the garnishes in individual bowls on the side.

Serves 8

Source: Michael Chiarello

Spanikopita

3 tablespoons olive oil

1 large onion, finely chopped

3 garlic cloves, minced

1 pound baby spinach

1 large egg

1/4 cup fresh flat-leaf parsley, finely chopped

1/4 cup fresh dill, finely chopped

6 ounces feta cheese, crumbled

1 1/2 teaspoons coarse salt

1/4 teaspoons freshly ground pepper

10 sheets phyllo dough (each 17 by 12 inches), thawed if frozen

1/2 cup (1 stick) unsalted butter, melted

Preheat oven to 350. Heat oil in a large skillet over medium heat. Add onion, and cook until softened, about 8 minutes. Add garlic, and cook, stirring, 1 minute. Gradually add spinach, and cook, stirring often, until wilted, about 5 minutes. Transfer to a bowl. Stir in egg, herbs, feta, salt, and pepper.

Lay 1 sheet phyllo on a parchment lined baking sheet (cover remaining phyllo with a damp towel), and brush with butter. Repeat twice. Spread spinach mixture on center. Top with 3 more buttered sheets. Fold in sides. Butter remaining 4 sheets, crumple over top. Bake until dark golden, about 40 minutes.

Serves 4

Source: Martha Stewart

Lemon-Caper Chicken

1 tablespoon olive oil
4 thinly-sliced boneless, skinless chicken breast halves (about 4 ounces each)
Salt and pepper
4 teaspoons whole wheat flour, divided
1 medium shallot, minced
2 tablespoons drained capers
1/2 cup reduced-sodium chicken broth
1/4 cup fresh lemon juice
1 to 2 tablespoons minced fresh parsley

Warm oil in large nonstick skillet over medium-high heat. Pat chicken breasts with paper towels to thoroughly dry. Season chicken with salt and pepper, then lightly coat with flour, using about 1 teaspoon for each breast.
Lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. Reduce heat to medium. Turn breasts; cook 2 to 3 minutes longer, until golden brown and cooked through. Remove breasts to a serving platter.
Reduce heat to low; add shallots and capers to skillet. Cook 30 seconds, stirring. Add broth and juice, cook 1 minute, until incorporated and thickened, stirring. Stir in parsley; pour sauce over chicken. Serve immediately.

Serves 4

Source: South Beach Diet

Chicken with Mushroom-Dijon Gravy

• 1 1/2 cups white and wild rice blend
• 2 tablespoons extra virgin olive oil
• 4 boneless, skinless chicken breasts
• 1 pound asparagus, ends trimmed
• 2 tablespoons butter
• 1/2 pound button mushrooms, sliced 
• 3 shallots, sliced
• 6 sprigs fresh thyme, leaves removed from stems
• 2 tablespoons flour
• 1/2 cup white wine
• 1 cup chicken stock
• 2 tablespoons Dijon mustard
• 1/4 cup heavy cream (optional)

Cook rice according to package directions and bring a pot of water to a boil over high heat for the asparagus.

While the rice is cooking, heat olive oil in a large skillet over medium-high heat. When the oil is hot, cook the chicken breasts until brown on each side and cooked through.

Once the water is boiling, add some salt and the asparagus, and cook until tender. Drain and reserve.

When the chicken is finished, remove it from the pan and reserve. Add the butter to the hot pan and melt. Add the mushrooms to the pan and brown, about 4-5 minutes. Add the shallots and thyme, and cook until tender, about 3-4 minutes. When all the vegetables are tender, sprinkle the flour over the mushrooms and shallots, cook about 1 minute then stir in the white wine, chicken stock, Dijon mustard and heavy cream. Cook about 2 minutes, until thickened.

Serve chicken topped with the Dijon gravy and the rice and asparagus alongside.

Serves 4

Source: Rachael Ray Show

Mustard Roasted Fish

4 (8-ounce) fish fillets such as red snapper

Kosher salt and freshly ground black pepper

8 ounces creme fraiche

3 tablespoons Dijon mustard

1 tablespoon whole-grain mustard

2 tablespoons minced shallots

2 teaspoons drained capers

Preheat the oven to 425 degrees F.

Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.

Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

Serves 4

Source: Ina Garten