Here are some of our favorite recipes!

Baked French Toast

INGREDIENTS

    • 1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
    • 8 eggs
    • 2 cups milk
    • 1 1/2 cups half-and-half cream
    • 2 teaspoons vanilla extract
    • 1/4 teaspoon ground cinnamon
    • 3/4 cup butter
    • 1 1/3 cups brown sugar
    • 3 tablespoons light corn syrup

    DIRECTIONS

    1. Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
    2. The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
    3. Bake in preheated oven, uncovered, for 40 minutes.

             http://www.allrecipes.com/Recipe/Baked-French-Toast-2/Detail.aspx

Coconut Crusted Red Snapper

Ingredients

Serves 4

Four 8 oz. red snapper fillets with skin (boned, rinsed, and patted dry)
1/2 cup shredded coconut (unsweetened)
1/2 cup flour
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon salt
1 egg
1/2 cup milk
1 Tablespoon olive oil
Lime Butter
 
Directions

  1. In a shallow bowl combine coconut, 1/4 cup flour, curry powder, coriander, cumin, black pepper, and salt.
  2. Mix the ingredients together until evenly combined.
  3. In another shallow bowl whisk together the egg and the milk.
  4. Place the remaining 1/4 cup flour in a shallow bowl.
  5. For each fillet: working with the skin side only, press each fillet into the flour, then into the egg/milk mixture, and then into the coconut mixture.
  6. Heat the 1 Tablespoon of olive oil in a large sauté pan until hot. Then add the fillets to the pan, coconut side down. Cook 3 minutes. Then turn and cook until done, about one minute more.
  7. Serve with Lime Butter. This can be prepared in advance.

 Lime Butter

Ingredients

About 12 servings as a sauce
1/4 stick of butter (softened)
2 limes
1/4 cup cilantro, chopped
Pinch of white pepper
Pinch of salt
Directions

  1. Place butter in a small metal bowl.
  2. Zest and juice the limes. Add the juice, zest, and cilantro to the bowl with the butter.
  3. Add white pepper and salt.
  4. Mix until all ingredients are completely blended.
  5. On a piece of Saran™ Premium Wrap place the butter and form into a log. Wrap the butter "log" in the Saran™ Wrap and refrigerate until ready to serve.
  6. To serve on top of Coconut-Crusted Red Snapper fillets, cut into 4 slices.