Quick Meals Planner: Life's a Beach
Crab Crusted Flounder | French Vinaigrette Salad | Profiteroles (Cream Puffs)
Crab Crusted Flounder
Recipe Summary
| Complexity: | Easy |
| Serves: | 2 |
| Category: | Fish Entrée |
| Meal: | Life's a Beach (Quick Meals Planner) |
| 1 | Tb | oil, olive |
| 0.25 | medium | pepper, green |
| 0.25 | medium | pepper, red |
| 2 | Tb | onions, chopped |
| 0.5 | cup | |
| 6 | oz | crab, white lump |
| 8 | Tb | butter, salted |
| 2 | tsp | old bay seasoning |
| 2 | medium | flounder filet |
| 1 | pinch | salt and pepper to taste |
| |
Heat oil in pan; sauté peppers and onions until softened. Cool and place in food processor with the Panko breadcrumbs, crab, bay seasoning and butter. Process until blended.
Salt and pepper flounder, spread mixture evenly on top. Place in preheated 375 degrees for 7-10 minutes until fish is done. Place under broiler for 2 minutes to brown.
French Vinaigrette Salad
Recipe Summary
| Complexity: | Easy |
| Serves: | 8 |
| Category: | Salad |
| Meal: | Life's a Beach (Quick Meals Planner) |
| 2 | Tb | vinegar, red wine |
| 1 | Tb | mustard, dijon |
| 0.5 | cup | oil, olive |
| 1 | small | shallots, sliced |
| 0.75 | tsp | salt, table |
| 1 | dash | pepper, fresh ground |
| 1 | lb | lettuce, mixed |
| |
Whisk vinegar, shallot and mustard together in a small glass bowl. Slowly drizzle in the oil, whisking constantly. Add salt and pepper to taste. Allow to sit at room temperature for 30 minutes. Toss with mixed lettuce and serve.
Shown here with a baked goat cheese medallion.
Profiteroles (Cream Puffs)
Recipe Summary
| Complexity: | Easy |
| Serves: | 12 |
| Category: | Dessert |
| Meal: | Life's a Beach (Quick Meals Planner) |
| 1 | cup | water |
| 0.5 | cup | butter, unsalted |
| 0.25 | tsp | salt, kosher |
| 1 | Tb | sugar, granulated |
| 1 | cup | flour, all-purpose |
| 4 | large | egg |
| |
Place water, butter, salt and sugar in a pan over medium heat. Bring to a boil. Remove from heat and add flour, stir until mixed, place back on low heat and stir for 2 minutes. Immediately remove from heat and add to bowl of food processor, add eggs and pulse until just mixed.
(you may use a mixer instead) Place large spoonfuls onto a cookie sheet covered in parchment paper, space 2 inches apart. Bake at 400 degrees for 18-22 minutes, until golden brown. Turn off oven, remove from oven and quickly poke a few small holes with a toothpick in the sides of the puffs to allow steam to exit. Return cookie sheet to oven, open oven door and let puffs sit for 20 minutes in oven.
Cut off and reserve top, fill with ice cream, place top back on. May be served with caramel or hot fudge sauce.
For cream puffs fill with vanilla cream. For éclairs make cream puffs and drizzle melted chocolate on top.
