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A Simple Home Cook

Simple Food. Good Ideas. Great Fun.

Orange Cream Gelatin Dessert

Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing. It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past. As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert

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Simply Broiled Snapper

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I have a confession…I really do not like many types of fish.  Sure, I like lobster, crab, shrimp, and salmon, but beyond those…I am less than enthusiastic. Oh, I know fish is full of Omega-3’s and good for you, but I would much rather stick to eating flax and taking supplements.

So, it is with great surprise that I tell you I have finally cooked snapper and I really liked it.

My approach to cooking the snapper was to keep it simple. I used the technique demonstrated by Chef Eric Ripert in a video I found on the Web.  Then, I added my own concoction of a sauce based on snapper seasonings I found in multiple recipes.

: Simply Broiled Snapper

  1. 1 lb. fillet of snapper (or other fish of choice)
  2. sea salt, to taste
  3. 2 Tbsp. butter
  4. paprika, to taste
  5. finely cut thyme, to taste
  6. lemon juice, to taste

  1. Preheat broiler.
  2. Cover baking sheet with foil.
  3. Brush foil lightly with soft butter where the fillet or fillets will be placed.
  4. Cut larger fillet into individual portions, if desired.
  5. Place fish on foil covered baking sheet with flesh facing up.
  6. Brush top of fish lightly with soft butter.
  7. Lightly salt fish.
  8. Place under broiler for 5 to 10 minutes depending on thickness and size of fillet(s).
  9. Turn over after 3 to 5 minutes, if desired, to cook skin side.
  10. While fish is under broiler, melt butter in a small pan.  Add paprika, thyme, and lemon juice as soon as butter is melted and keep on low heat until fish is done.
  11. Check fish after 6 or 7 minutes to check if done.  Chef Eric Ripert suggested inserting a metal skewer (a metal instant check thermometer also works) in the thicker part of the fillet for about 5 seconds.  Remove thermometer and place on back of hand or just below lower lip to check hotness.  If too hot (burn) the fish is overdone.  If warm, fish is done.  If cold or lukewarm, fish needs to cook longer.
  12. When fish is done, plate and brush with butter sauce.

If you are concerned about choosing sustainable fish species without health alerts, I recommend checking out Seafood Watch at the Monterey Bay Aquarium’s site.