Weekly Food Finds – August 2, 2019 – Rimann Liquors

Weekly Food Finds – August 2, 2019

August 1, 2019

Fish Elvira

2- Servings

  • 2 fillets of mild white fish (flounder, sole, etc.), about ¾ inch thick
  • ½ cup Crème Fraiche
  • 1 medium-size white onion, peeled and thinly sliced
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh cilantro, to taste
  • 1 lime, quartered (garnish)

Smear fish fillets with crème fraiche and set aside in a dish to marinate at room temperature for 1 hour

Preheat oven to 400 degrees

Transfer each fish fillet to a piece of foil.  Spoon any juices and crème fraiche from the marinating dish over fish.  Cover fillets completely with a thin layer of onion slices.  Season to taste with salt and pepper and seal the foil packets.  Set on a baking sheet.

Bake for 8 – 10 minutes, according to thickness of fish. Transfer packets to plates, slit open, and sprinkle fish with chopped fresh cilantro. Garnish with lime wedges and serve immediately.

Serve with a green leafy salad.

Courtesy of The Silver Palate Cookbook


12 Hour Salad

  • 8 cups torn mixed salad greens
  • 1-1/2 cups chopped celery
  • 2 medium green peppers, chopped
  • 1 medium red onion, chopped
  • 2-1/2 cups frozen peas (about 10 ounces), thawed
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 3 tablespoons sugar
  • 1 cup shredded cheddar cheese
  • 1/2 pound bacon strips, cooked and crumbled

Place greens in a 3-qt. bowl or 13×9-in. dish. Layer with celery, peppers, onion and peas.

Mix mayonnaise, sour cream and sugar; spread over top. Sprinkle with cheese and bacon. Refrigerate, covered, 12 hours or overnight.

Courtesy of The Company’s Coming (Junior League of Kansas City, MO)


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