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Cooking with Jamie Deen

Pan-Roasted Halibut With Ratatouille
by Jamie Deen, Author, "Jamie Deen's Good Food"

2 pints cherry tomatoes
1/4 Cup olive oil
Kosher salt and freshly ground black pepper
1 Medium red onion, finely chopped
4 cloves garlic, roughly chopped
1 TBS tomato paste
1 Medium eggplant (1 1/2 pounds) peeled and cut into
1-inch cubes
1 Medium zucchini, chopped
1 Cup Homemade chicken stock
1/4 Cup fresh basil leaves, torn
2 TBS butter
1/8 tsp crushed red pepper flakes (optional)
2 TBS olive oil
4 Pieces skinless halibut (6 ounces each)
Kosher salt and freshly ground black pepper
Fresh basil leaves for serving

  1. Preheat the oven to 400 degrees.
  2. Place tomatoes on a tray and drizzle with 1 tsp oil. Season with salt and pepper.
  3. Toss it all together and roast for 15 minutes.
  4. To make the ratatouille, heat 3 TBS oil in a large Dutch oven over medium-high heat.
  5. Once it's hot, add onion, garlic and bell pepper and saute until tender, about 5 minutes.
  6. Season with a big hit of salt and pepper. Stir in tomato paste and cook for 1 minute, stirring continually, toasting it to really develop the flavor.
  7. Add the eggplant and the zucchini next, saute until the eggplant is completely tender, about 6 minutes more.
  8. Add the roasted tomatoes and their juices and the stock and simmer until everything is nice and stew like, about 25 to 30 minutes more. You may need to adjust the seasonings at this point.
  9. Stir in basil, butter and red pepper flakes (or skip the flakes if it is too hot for the kids)
  10. Cover to keep warm.
  11. In a large nonstick skillet, heat the oil until it shimmers. Pat the fish dry with paper towels and season on both sides with salt and pepper. Add the halibut to the hot oil and cook over medium heat until nicely browned on the bottom, about 5 minutes.
  12. Flip the fish to the other side and cook about 3 minutes longer.
  13. Garnish with some fresh basil and serve the ratatouille on the side.

Serves 4
Prep time: 25 minutes
Cook time: 45 minutes

Salted Caramel Pecan Pie With Pretzel Crust
by Jamie Deen, Author, "Jamie Deen's Good Food"

1 1/4 cups salted pretzel crumbs (from 5 ounces pretzels)
2 tablespoons all-purpose flour
3 tablespoons granulated sugar
7 tablespoons unsalted butter, melted, plus 6 tablespoons, cut into pieces
1 cup firmly packed dark brown sugar
1 cup light corn syrup
1 tablespoon flaky sea salt (preferably Maldon)
3 large eggs, lightly beaten
2 cups chopped pecans

  1. Preheat the oven to 350 degrees.
  2. Add the pretzel crumbs, flour, sugar, and melted butter to a medium bowl and stir until combined.
  3. Dump the crumb mixture into a 9-inch deep-dish pie plate and press it evenly around the bottom and sides of the pan.
  4. Place the pie plate on a sheet tray to catch drips and bake for 10 minutes, until the crust is firm.
  5. In a medium saucepan over medium heat, combine the brown sugar, corn syrup, butter pieces, and sea salt and bring it up to a boil, while stirring.
  6. Remove from the heat and cool.
  7. Whisk in the eggs, then switch to a wooden spoon to stir in your pecans.
  8. Pour the mixture into the pretzel crust and bake for 50 minutes.
  9. Cool the pie completely before serving.
This pie can be made a day ahead. In fact, you want to prepare the pie with enough time for it to cool and set up. If not completely cool, pecan pies can be runny


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