Directions

In a small bowl, combine lemon juice, green onion, garlic, and wine. Set aside.Lay filets flat, and divide shrimp evenly among them in a band across one end of each fillet. Roll up around shrimp, and secure with toothpick.

Place in a baking dish. Season to taste with salt, pepper, and paprika. Pour lemon juice mixture over the fish. Cover.
Bake at 350 degrees F for 25 minutes.

When fillets are nearly done, prepare sauce. In a small saucepan, melt butter over medium heat. Stir in flour. Transfer fish to serving platter ,and keep warm. Pour pan juices into butter/flour mixture; cook and stir until thickened. Pour over sole, and serve.

Serve

via:

Chef Paul

Ingredients

1 tablespoon lemon juice
2 tablespoons thinly sliced green onion
1 clove garlic, minced
1/4 cup dry white wine
4 (6 ounce) fillets sole
1/4 pound cooked salad shrimp
salt to taste, ground black pepper to taste
1/4 teaspoon paprika
2 tablespoons butter
1 tablespoon all-purpose flour

Directions

Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.

Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.

Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Serve

via:

Chef Paul

Ingredients

3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges

Directions

In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.

Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.

Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.

Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F. Let sit 15 minutes before slicing.

via:

Chef Paul

Ingredients

1 1/4 tablespoons paprika
1 tablespoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
/2 teaspoon dried thyme
2 tablespoons olive oil
1 (3 pound) sirloin tip roast