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Topical Currents

It’s All About Pairing Wines With Favorite Foods

http://www.dinnerinminutes.com/recipe.php

10/16/14 - Thursday's Topical Currents is with chef, author and syndicated columnist Linda Gassenheimer.  It’s all about pairing wines with favorite foods. Linda and wine-expert Fred Tasker speak with Peter Schnebly, who operates the SchneblyWinery in Homestead.  It’s the southernmost winery in the U.S. That’s Topical Currents . . . Thursday at 1pm on WLRN.

~~Dinner in Minutes~~

Cumin Chili Crusted Snapper with Tomato Rice

A coating of cumin and chili flavors firm-textured, slightly sweet snapper in this simple Latin meal.   There are many varieties of snapper and any will work well for this dinner. I had some leftover and found that the fish was delicious served at room temperature.   Make extra, if you have time for another quick meal or lunch. 

Arroz con jitomate or tomato rice, a typical Mexican rice dish, is traditionally made with fresh, ripe tomatoes that have been peeled and mashed.   Using organic, canned diced tomatoes gives a fresh flavor without the time-consuming work.  

I’m often asked how to store and freeze fish.   Here are some tips. Store fish in the coldest part of the refrigerator at 32 degrees for up to 2 days.   To freeze, wrap fish tightly to prevent freezer burn at 0 degrees for up to 2 months.   Thaw slowly in the refrigerator.   

 

Helpful Hints:

  • Any type of white-fleshed fish fillet such as tilapia, grouper or pompano can be used.
  • If you want more kick to the rice, add several drops of hot pepper sauce to the diced tomatoes.

 

Countdown:

  • Start rice.
  • Prepare ingredients.
  • Make fish.
  • Finish rice.

 


ENTREE: CUMIN-CHILI CRUSTED SNAPPER

2 tablespoons flour
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and freshly ground black pepper
1 egg white, lightly beaten
3/4 pound snapper fillets
1 tablespoon canola oil

Mix flour, cumin, chili powder, and salt and pepper to taste in a bowl.   Set aside.   Dip snapper fillet in the egg white and then in the flour.   Coat both sides of the fillet and shake off extra flour.   Heat the oil in a nonstick skillet over medium-high heat.   Saute 3 minutes, turn and sauté 5 minutes. The fish should be opaque.   Makes 2 servings. 

 


SIDE DISH: TOMATO RICE (ARROZ CON JITOMATE)

1/2 cup white long-grain rice
1 cup sliced green bell pepper
1 cup drained, canned low-sodium, diced tomatoes (14. 5-ounce can)
2 teaspoons canola oil
Salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro (optional)

Bring a large pot with 2 to 3 quarts of water to a boil.   Add rice, bring back to rapid boil, and cook, uncovered, about 7 minutes.   Add green pepper.   Cook 2 more minutes. Test a grain, rice should be cooked through, but not soft.   . Drain into a colander in the sink.   Turn into a serving bowl or the cooking pot.   Mix in the tomatoes, oil and add salt and pepper to taste.   Sprinkle cilantro on top. Makes 2 servings.  

 


SHOPPING LIST
Here are the ingredients you'll need for tonight's Dinner in Minutes:

To buy:

  • 1 bottle ground cumin
  • 1 bottle chili powder
  • 3/4 pound snapper fillets
  • 1 green bell pepper
  • 1 can diced low-sodium, canned tomatoes (14.5 ounc
  • 1 small bunch cilantro (optional)

 
Staples:

  • flour
  • egg
  • canola oil
  • white long-grain rice
  • salt
  • black peppercorns
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WLRN Radio's Joseph Cooper says producing and hosting Topical Currents is the most rewarding experience of his long radio career, which began at the University of Missouri School of Journalism in the 1970s.
Richard Ives came to WLRN in September 2000 to begin a new career in radio. Born in Fort Lauderdale, his family moved to Long Island, New York, where he grew up. After graduation from college and an unsatisfying stint in a job that, as he puts it, "paid the bills but for which I had no passion" he found himself contemplating a midlife career change after being laid-off.