Ship with sick crewmen to dock in New Orleans tonight

Chef Nino Cooks Salmon (or Halibut) and Vegetables in a Sack

SALMON IN A SAC

Ingredients:

  • 1  (6-7 oz.) Fish Filet, of choice, Salmon,Tuna Steak, Halibut, Mahi Mahi, etc.,
  • 1 TBSP Sweet Butter, softened
  • 1 TBSP Dry White Wine
  • 1 TBSP Chopped Thyme
  • 1 TBSP Chopped Dill
  • 1TBSP Lemon Zest
  • 2 TBSP Lemon Juice
  • Salt & White Pepper to taste
  •  PAPER CHEF Culinary Parchment Cooking Bag
  • Smear a little of the softened butter onto the base of each cooking bag, like a little landing pad for the fish filet.
  • Season each filet with salt and pepper. Then sprinkle each filet with and equal amount of the chopped thyme, dill and lemon zest.
  • Place each filet into a buttered cooking bag and top  filet with white wine, and lemon juice.
  • Close the bag by folding three times, crimping to seal.
  • Bake or grill in at 375℉ for 11-15 minutes, depending on the thickness of filets- 1 inch filets, 11 minutes- 2 inch filets, 15 minutes

Preparation Instructions:

  • Smear a little of the softened butter onto the base of each cooking bag, like a little landing pad for the fish filet.
  • Season each filet with salt and pepper. Then sprinkle each filet with and equal amount of the chopped thyme, dill and lemon zest.
  • Place each filet into a buttered cooking bag and top  filet with white wine, and lemon juice.
  • Close the bag by folding three times, crimping to seal.
  • Bake or grill in at 375℉ for 11-15 minutes, depending on the thickness of filets- 1 inch filets, 11 minutes- 2 inch filets, 15 minutes

Mediterranean Vegetable Medley In A Sack

Ingredients:

1 PAPER CHEF PARCHMENT COOKING BAG

  • 1 red or green pepper, cut into 1-inch pieces
  • 1 small eggplant, cut into 1-inch  pieces
  • 1 small zucchini, cut into 1-inch  pieces
  • large tomato, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil or PECAN OIL
  • 1 tablespoon tomato paste
  • 1 ½ teaspoons  Italian seasoning
  • ½ teaspoon  sea salt
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh basil or parsley
  • Freshly grated Parmesan cheese
  • Preheat oven to 400°F .
  • In a large bowl, combine vegetables. In a small bowl, stir together oil, tomato paste, seasoning (or herbs), salt and pepper. Pour over vegetables and toss gently. Spoon into Culinary Parchment Cooking Bag on rimmed baking sheet.
  • Fold over open edge twice and crimp well. Bake 45 minutes.
  • Open bag and let stand a few minutes. Sprinkle with basil and serve with Parmesan cheese.

Preparation Instructions:

  • Preheat oven to 400°F .
  • In a large bowl, combine vegetables. In a small bowl, stir together oil, tomato paste, seasoning (or herbs), salt and pepper. Pour over vegetables and toss gently. Spoon into Culinary Parchment Cooking Bag on rimmed baking sheet.
  • Fold over open edge twice and crimp well. Bake 45 minutes.
  • Open bag and let stand a few minutes. Sprinkle with basil and serve with Parmesan cheese.