1 TBS fresh ground white pepper
1 TBS fresh ground black pepper
3 TBS salt (Kosher or sea salt is best)
Chipotle Mayonnaise
1/4 cup mayonnaise
1 TBS minced chipotle in adobo sauce
1 tsp fresh squeezed lime juice
Mix the ingredients in the spice rub together. Store in an airtight container. This makes more than the recipe requires. Save excess for another time or another recipe.
Melt the butter.
Make the Chipotle Mayonnaise by mixing the ingredients together.
Brush both sides of the fillets with butter. Liberally sprinkle with the spice rub. (Store extra spice rub in an airtight container.)
Place remaining butter in a frying pan and cook the fish 3-4 minutes on each side -OR- place each fillet on a hot grill and grill 3-4 minutes each side.
Toast or grill the bread.
Spread the bread with the chipotle mayonnaise. Top with a fillet. If you like, serve with lettuce, tomato, and thinly sliced red onion.
The Salad:
Coastal Cole Slaw
You seriously cannot serve grouper sandwiches without a side of coleslaw. This recipe is simple and has the perfect mix of sweet with the vinegar twang.
1/2 head of green cabbage
2 carrots
1/2 cup mayonnaise
3 TBS apple cider or rice vinegar
2 TBS honey
2 tsp salt
1 tsp black pepper
Shred the cabbage and the carrots.
In a large bowl, whisk together mayonnaise, vinegar, honey, and spices.
Stir in the cabbage and carrots.
Mix well.
The Side:
Homemade Potato Chips
These homemade potato chips go perfectly with the grouper sandwich. They’re the ideal addition of crunchy and salty to add to the blackened heat of the fish.
2-3 medium sized organic potatoes
Safflower oil (or organic canola oil)
Salt to taste (Kosher or sea salt is best)
Thinly slice the potatoes. The best way to get the thinnest, most even cut is to use a mandolin slicer or food processor. I prefer to keep the skin on mine.
Heat your oil to 375° degrees F (190° degrees C).
Gently slide the sliced potatoes into the hot oil, one slice at a time (or else they’ll stick together). The oil is going to immediately bubble all around the slice. As it cooks, it’s going to curl up and start to crisp. Once it curls up, try to turn it over (some don’t make it over – that’s fine) and keep cooking until they start to brown.
Remove them from the oil and place on a paper towel to drain. Sprinkle them with salt.
The Dessert:
Gingerbread Cookies
I would be remiss in not giving you THE BEST gingerbread cookie recipe in the history of the world in a book that specifically mentions gingerbread cookies. This is our family recipe. Making them is an annual event for us. We all look forward to the moment when those cookies come out of the oven. It’s like the official beginning of the Christmas season for us at that moment.
1 1/2 cups unsulfured molasses
1 1/2 cups (3 sticks) butter
7 1/2 cups sifted flour (I use fresh ground soft white wheat. If you can’t use fresh ground wheat, use unbleached organic white)
1 1/2 cups dark brown sugar — OR — 1 cup dark brown & 1/2 cup light brown sugar
2 tsp salt (Kosher or sea salt is best)
2 tsp aluminum-free baking powder
1 tsp baking soda
3 tsp ground ginger
2 tsp ground allspice
2 tsp ground cinnamon
1 tsp ground cloves
3 large egg yolks (save the egg whites)
raisins (optional)
Set out butter and eggs. Allow butter to soften.
Separate egg whites from yolk. Allow egg yolks to assume room temperature.
TIP! SAVE the egg whites to use in making the Royal Icing.
Warm molasses in a saucepan or in microwave, but do not boil. Remove from heat and stir in butter until melted. Let cool. This is the slurry.
In a large mixing bowl, sift or whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, allspice, cloves, and brown sugar. This is the dry batter mix and yes, it smells amazing already.
Place cooled molasses slurry in a stand mixer and start beating at low speed with paddle. Slowly add batter mix to slurry about a cup at a time until all mixed. Very slowly, in stages, add room temperature egg yolks, mixing thoroughly each time. The dough should be a little bit sticky and have a nice dark brown color. When completely mixed, this is the cookie dough and the smell should make your mouth water.
Place cookie dough in a gallon size zip-top bag and refrigerate for at least one hour, preferably for up to 12 hours, or until dough becomes stiff enough to roll out.
When ready to bake, preheat oven to 350° degrees F (177° degrees C). Then cut out parchment paper the size of cookie sheets.
Divide dough in half. Put half of the dough back into the refrigerator. (Refrigerate half while you roll out the other half so dough is kept cold.)
Prepare a surface and a rolling pin with a light dusting of confectioner’s sugar (not flour) and roll dough out to a thickness of 1/2 to 1/4 inch on a sheet of parchment paper. Dip the cookie cutter(s) in confectioner’s sugar and cut shapes, refreshing the confectioner’s sugar on the cutter between each cut. The dough will not spread much, so you can cut the shapes pretty close together.
Remove selvage dough (the dough left over after the shapes are cut out) and place in gallon size zip-top bag. When all cookies have been cut out, immediately refrigerate selvage dough for at least 30 minutes before rolling out to cut more cookies. The less you can handle and manipulate the dough, the better the second batch of cookies will be, so try to minimize the amount of handling you give the selvage dough.
Place the parchment paper with the cut out shapes on cookie sheet. If using raisins to decorate, press into place now. Bake 12 to 15 minutes until lightly browned around the edges. Remove from cookie sheets immediately and cool completely on wire racks, then decorate cookies as desired.
Try not to eat them all. Christmas is for sharing.
Royal Icing
Splitting the egg yolks into the gingerbread dough and saving the egg whites for the icing works out perfectly.
3 egg whites at room temperature
1 lb. confectioner’s sugar
1/2 tsp. cream of tartar
Gather your tools You’ll need an airtight container (zip-top bag, icing bag, or similar), a stand mixer or hand mixer, and some kind of icing coloring if desired (powdered is best).
Allow egg whites to assume room temperature.
Place room temperature egg whites and cream of tartar in mixing bowl of a stand mixer. Begin to beat with electric mixer at very low speed. Slowly add confectioner’s sugar about a cup at a time, allowing to mix between additions, until completely added.
When all ingredients are mixed, beat with electric mixer for 7 to 10 minutes at medium speed.
After icing has been completely mixed, you may add more confectioner’s sugar to thicken even further. You may add small amounts of water, about a teaspoon at a time, to thin it down for other purposes, such as color flow if you are coloring the icing.
The best food coloring for royal icing is powdered coloring as it will not adversely affect the consistency of the icing.
You can divide portions of this icing up into separate icing bags or other containers and color them individually to make multicolored cookie creations.
More Great Books by Hallee Bridgeman
by Hallee Bridgeman
Find the latest information and connect with Hallee
at her website: http://hallee.bridgemanfamily.com/
FICTION BOOKS BY HALLEE:
The Jewel series:
Book 1, Sapphire Ice
Book 1.5, Grea
ter Than Rubies (novella inspired by the Jewel Series)
Book 2, Emerald Fire
Book 3, Topaz Heat
Christmas Diamond (novella inspired by the Virtues and Valor Series)
Christmas Star Sapphire (novella inspired by the Jewel Series)
Virtues and Valor series:
Book 1, Temperance's Trial
Book 2, Homeland's Hope
Book 3, Charity's Code
Book 4, A Parcel for Prudence
Book 5, Grace's Ground War
Book 6, Mission of Mercy
Book 7, Flight of Faith
Book 8, Valor's Vigil
The Song of Suspense series:
Book 1, A Melody for James
Book 2, An Aria for Nick
Book 3, A Carol for Kent
Book 4, A Harmony for Steve (coming 2015)
COOKBOOKS BY HALLEE:
Parody Cookbook series:
Vol 1: Fifty Shades of Gravy, a Christian gets Saucy
Vol 2: The Walking Bread, the Bread Will Rise
Vol 3: Iron Skillet Man, the Stark Truth about Pepper and Pots
Vol 4: Hallee Crockpotter, the Chamber of Sacred Ingredients (coming 2015)
THE JEWEL SERIES
More Great Christian Fiction…
The Jewel Anthology
by Hallee Bridgeman
Hallee Bridgeman’s critically acclaimed best selling award winning Christian anthology, together in one book for the first time. The complete novel Sapphire Ice. Inspired by The Jewel Series, the all new novella Greater Than Rubies. The second full length novel Emerald Fire, and the final novel Topaz Heat. All works complete, uncut, and unabridged.
Sapphire Ice
The Book Club Network’s July 2013 Book of the Month: Robin’s heart is as cold as her deep blue eyes. After a terrifying childhood, she trusts neither God nor men. With kindness and faith, Tony prays for the opportunity to shatter the wall of ice around her heart.
Greater Than Rubies
2014 EPIC eBook Awards™ Finalist, Spiritual category: In this novella, Robin plans a dream-come-true wedding. Anxiety arises when she starts to realize the magnitude of change marriage will involve. Forgotten nightmares resurface reminding Robin of the horrors of her past. She gives in to her insecurities and cancels Boston’s "Royal Wedding." With God’s guidance, will her bridegroom convince her of her true worth?
Emerald Fire
Inspirational Novel of the Year RONE Award Finalist: Green eyed Maxine fights daily to extinguish the embers of her fiery youth. Barry’s faith in God is deeply shaken when he is suddenly widowed. Just as they begin to live the "happily ever after" love story that neither of them ever dreamed could come true, a sudden and nightmarish catastrophe strikes that could wreck everything. Will her husband find peace and strength enough to carry them through the flames?
Topaz Heat
Inspirational Novel of the Year RONE Award Nominee: Honey eyed Sarah remembers absolutely nothing from her bloodcurdling younger years. Derrick fled a young life of crime to become a billionaire’s successful protégé. After years of ignoring the heat between them they surrender to love, but must truly live their faith to see them through.
Available in eBook or Paperback wherever fine books are sold.
EXCERPT: SAPPHIRE ICE
Sapphire Ice was voted The Book Club Network’s July 2013 Fiction Book of the Month and nominated as the 2013 Fiction Book of the Year. If you missed Sapphire Ice, part 1 of The Jewel Series, buy it now in Paperback or eBook wherever fine books are sold.
Enjoy this special excerpt from the critically acclaimed full length novel Sapphire Ice.
ROBIN stopped near him to grab a carafe of coffee. “How did we manage to get the early shift, Clarence?”
He winked and whispered conspiratorially. “Tell me about it. I have my lunch patrons’ whole lives memorized, but I only know half the people out there.” He looked over her head to the head table. “Boston’s royalty is here.”
Robin was too tired to even be intrigued by Clarence’s abnormal awe. “Maybe we can get Stanley a jester’s hat,” she whispered back, then pushed open the door to the dining room and forced a serious expression onto her face. The door swinging shut cut off his choking laughter.
The dining room was packed with people, seated at tables of eight. The restaurant was closed for the meeting, and it surprised her to see so many people there. But then, most of the customers weren’t members and wouldn’t get many opportunities to dine at Benedict’s, especially for free.
She was given the head table to serve, and knew some of them as regular lunch patrons. She addressed those she knew by name, and tried to discretely read the name tags of those she didn’t. Methodically, she worked her way down the long table, pausing to chat when it was required, fetching drinks as they were needed.
“Mr. Riley, it’s good to see you again. I think it’s been several weeks,” she said, speaking to the president of the Chamber.
“I’ve been on vacation, Robin. Have you ever been to Greece?”
She smiled and filled his coffee cup. “Not yet, but I want to go someday.”
“Beautiful country, dear. If you ever get the opportunity, don’t pass it up.”
“If a trip to Greece ever falls into my lap, I’ll remember your advice.” She moved to the next person while Riley continued to speak.
“Tony, if you’ve never had Robin here serve you, you’ve been missing out on the best that Benedict’s has to offer.”
“Yes. I think I’ve heard something similar about her before.”
The smooth voice seemed familiar, but she couldn’t quite place it. She took her attention from the cup and lifted her head, her eyes crashing into a pair of black eyes that seemed to look all the way inside of her, instantly learning all her secrets. “I didn’t expect to see you here,” he said.
Tony felt deep shock when he’d seen Robin enter the dining room. He’d had time to recover as she worked her way to him, and had nearly gained back enough self control to not show any outward reaction as she leaned in from behind him to pour his coffee. He had already had his normal morning quota of two cups, but allowing her to serve it gave him a chance to have her stop at his shoulder. As she completed her task, he caught her scent, something exotic and spicy, entirely feminine. Then she met his eyes and he thought that his heart would beat itself out of his chest.
When she looked away, it broke the spell, but a tremor in his hand that he neither liked nor appreciated remained. He was better prepared when she looked directly at him again, and concentrated fully on keeping his brain functioning.
“Do I know you?” She asked, her voice soft so as not to carry.
He kept his voice as soft as hers. “Not officially.”
“I’m sorry, I don’t … “ her eyes skimmed his name tag, “I don’t recall meeting you, Mr. Viscolli.”
His teeth flashed white against his olive skin. “I unofficially met you last night.”
Panic skirted up her spine and she looked around the room. Lowering her voice even farther, she leaned closer so that he could hear her. “Please, don’t say anything. I … we can’t … I mean, another job … “
He placed a hand on her wrist, startling her. His hand felt rough, but warm. Warm enough that it sent heat up her arm, causing her to flush. “So, what you’re saying is that your job may be in my hands.”
The flush that covered her cheeks was no longer from heat, but from the anger he saw flash in her eyes. “Release me, sir.” She bit out.
He didn’t think he could. “What would you do to keep your job, I wonder?”
She could never take him on in a game of cards. Every cruel thought in her imagination seared right through her sapphire eyes and bored into his, which he struggled to keep impassive. Still, she maintained her cool façade, something he deeply admired amidst his mirth. Tony carefully bit down on the inside of his lip to keep himself from laughing at her next words. “I don’t play those games, Mr. Viscolli. R
emove your hand, or else I’ll remove it.”
He shifted his grip until his fingers encircled her wrist. They overlapped on the thin bones, and this time he did chuckle. “You think you could?”
In a panic, knowing how long she was taking with this customer, she glanced up and spotted Clarence watching her. Baring her teeth, she leaned close to this man’s ear and whispered. “I can and I have, on men bigger than you. Are you willing to test me?”
With a grin, he reluctantly let her go. It was that or drag her into his lap, and he didn’t think anyone in the room would appreciate that too much. “Perhaps another time I’ll take you up on your challenge.”
Unable to stand the thought of leaving him with the last word, she leaned forward again, barely speaking above a whisper. “If the thought of seeing you again didn’t repulse me, Mr. Viscolli, I’d almost look forward to it.”
With that, she moved on down the table, ignoring his chuckle that followed her parting shot. She found it especially challenging to keep a polite smile on her face and make inane chatter with the other patrons as she continued to serve while seething inside. How dare he?
She headed back into the kitchen to get more coffee and Clarence immediately intercepted her. “Did you have a problem with that man, Robin?”
Out of earshot of the customers, she was able to slam things around, surprised that she didn’t break the glass coffee carafe. “Nothing I couldn’t handle,” she said, slamming the top back on her serving container.
Christmas Star Sapphire (Inspirational Romance): A Second Generation Jewel Series Novella (The Jewel Series Book 6) Page 11