dorado fillets, stuffed clams, witloof

2021-07-17

All three ingredients for this meal came from Sprouts in Las Cruces.

witloof aka Belgian endive, aka. chicory leaves

They were tiny. They were green and rather damaged too. But they were the only ones in town, so I bought some. I bought almost 3 lbs. and had to discard at least one third of that.

I sautéed the leaves in butter, then stewed them in red wine. Not much was left afterwards, but at least, we had that.

INGREDIENTS

This is what you need for 2-3 servings:

2-3 lbs. Belgian endive
1/2 stick butter
2 cups red wine (here: sangria)
S&P

Pic1: witloof with red wine

Directions

2021-07-17

Pic2: tiny, green, damaged
Pic3: peel leaves
Pic4: wash

Cut the browned base off the endive heads.
Peel the leaves until the central core is left. Discard the bitter core.
Rinse the leaves.

Pic5-7: sauté & stew

Sauté in butter. until the leaves start to wilt.
Add 1-2 cups (sangria) red wine.
Bring to a boil.
Cover. Reduce heat and simmer over low heat for 15-20 minutes, stirring occasionally.
Do not allow to cook dry, add water to prevent burning.
Witloof is done when the leaves are looking greyish.
That does not show very well in flash pictures.
Keep warm until serving time.
Refrigerate or freeze leftovers for later use.
I used the leftovers (Pic1) for ham rolls.

dorado fillets, stuffed clams

These stuffed clams from Sprouts are not the greatest. The stuffing seems to be mostly (corn?) bread, which makes it rather dry. I also have not been able to identify any seafood in there. I'll save the shells and make my own stuffing next time.

The dorado fillets were also from Sprouts, quite nice in size, although refreezing them is probably not the best idea. I did buy several seafood items, had to refreeze some of them to prevent them from spoiling. The light-colored one was very nice, the darker-colored one came out a bit dry to my liking, but that's how Marielos prefers them anyway.

INGREDIENTS

This is what you need for 2-4 servings:

2 dorado fillets, 1 1/2 lbs. total
4 stuffed clams
1/2 stick butter or 1 cup cooking oil
S&P, seasoning

Pic9: dorado fillets, stuffed clams, witloof

Directions

2021-07-17

Pic9-11: before, during, after cooking

Preheat oven @ 350-370 ºF.
Season fish. Place fish and stuffed clams in an oven-proof dish.
Add butter or pour oil on/around the fish.
Bake for 20-25 minutes @ 350-370 ºF. until the fish is fully opaque, not too dry.

Pic12-14: stuffed clams from Sprouts

The stuffed clams do not require any special treatment. Just heat through.

Pic15-17: served

Serve with witloof.
Optional: serve a halved lime with the fish.
Enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org