This recipe makes a great light and luscious fish dish for lunch, supper dish or even dinner.
allow 2 fillets of fish ( flounder, sole, tilapia, plaice,haddock, hake) or 1 x 8 ozs cod, salmon, trout, catfish, whitefish per person
SERVES 4
1 cup sliced button mushrooms
1 cup walnuts or pecans
3tbsp butter
salt & pepper to taste
1/2 cup minced parsley
2 cloves garlic smashed and minced (optional)
8 small fillets or 4x 8ozs fillets well washed and dried
2 large eggs beaten
1/2 cup milk
1/2 tsp sea salt
1 cup fine breadcrumbs (dried /toasted)
lemon wedges for garnish
Saute the mushroom in the butter until they release their moisture then add the nuts and garlic, cook for 2 mins then add, the minced parsley, salt and pepper.
Set aside to cool a little.
Spread the mixture over the fish fillets and roll them up, securing with a wooden toothpick.
Combine the milk, salt and eggs well, whisking.
lay the breadcrumbs on a large plate or cookie sheet.
Dip the fish fillets first in the egg mix then, shaking off excess, into the breadcrumbs, and coat well.
Lay them seam side down in a well greased ovenproof dish.
PREHEAT OVEN MIDDLE SHELF 400F
Bake for 20+ Mins..or until the fish flakes easily
Serve with rice, potatoes, vegetables of choice and lemon wedges
Variations: I like to add washed and drained capers, gherkins or chopped olives to the nut mix for a deeper flavor.
Also try adding minced scallions to the parsley.
This is a wonderful, low fat dish too..perfect with wild salmon fillets.
This recipe is for the most moist and tender 'fried" chicken EVER!!
it is not the heavily breaded and deep fried kind popular in fast food take away's, this is slowly simmered in it's own juices and lightly floured.
And served with a pan gravy made with cream
This Recipe serves 6-8
2 x 3 pound chickens, cut into pieces ( legs, thighs, breast and wingette and breast) or chicken pieces, skin on and bones in ( filleted chicken dries out too quickly)
1 cup whole wheat or all purpose flour
1 tsp sea salt
1/2 tsp ground pepper (black or white)
2 tps ground sage
2 tsp ground thyme
2tsp ground paprika
1 tsp ground cayenne (optional)
2 tsp celery seeds..or herbs and spices of choice
1 cup unsalted butter/shortening/cooking oil
1 1/2 cups water or chicken stock
2 cups whipping/single cream
Place the flour, spices, herbs and seasonings in a plastic bag. (remove 2 tbsp and set aside)
Mix well.
Wash and dry the chicken pieces.
Heat the butter in a heavy skillet and drip the chicken pieces in the flour mix, shake to cover, shaking off excess, and in batches, put the chicken in skin side down and brown quickly in the hot fat.
Removing and setting to one side as you go.
Throw away the seasoned bag of flour mix as it is contaminated by raw chicken.
When all the chicken pieces are golden brown, return to the pan and heat in the fat and gently add the cold water or stock.
Cover and bring to a high simmer and then turn down to gentle simmer and cook for 30-45 mins until the chicken is fork tender.
Remove the chicken pieces, and place in a serving dish in a 250f oven to keep warm
Blend the 2 tbsp seasoned flour into the pan drippings, simmering gently, gradually add the cream, stirring, until the sauce is thickened.
Check seasonings
Pour the cream gravy over the chicken and serve with mashed potatoes, corn or SOUTHERN biscuits.
SOUTHERN BISCUITS
2cups all purpose flour ( or 50:50 with whole wheat)
3/4 tsp salt
3 tsp baking powder
1 tsp baking soda
4 tbsp shortening, unsalted butter or margarine
1/2 cup milk (3/4 cup if using wholewheat flour)
1/2 cup live plain yogurt
Preheat oven 425F middle oven shelf
sift dry ingredients together,a & cut in the fat.
Add the liquids to make a soft dough.
Roll out to 1/2 inch thick on a lightly floured board.
Cut into 2 inch rounds or 2 inch squares
Place on greased cookie sheet
bake for 15 mins
serve hot
For cheese biscuits add 1 cup grated cheese to the mix.
This is a beautiful salsa..almost a Bruschetta but is finished with lemon or lime juice instead of olive oil.
Serve with anything grilled, as it contains fresh herbs it is wonderfully fresh tasting.
Prepare all vegetables as in TGGD before proceeding with the marinating.
SEE ROASTING VEGETABLES IN TGGD ALSO THE SIZE OF VEGETABLES FOR ROASTING.
To serve 4 -6 persons
2 ripe bell peppers (red, orange or yellow)
2 cups chopped eggplant
1 cup chopped red onion
2 cups chopped zucchini or summer squash
2 cups chopped ripe tomatoes
Marinating oil
1/2 cup extra virgin olive oil
4 cloves garlic smashed
3 tbsp any fresh herb minced
Mix together well and marinate the cut vegetables overnight, in sealed container.
Next day...roast in a 400f oven for 25-40 mins until everything is cooked and golden brown, you will have to flip them several times with a spatula.
When cooked, drain into a large bowl and top with
juice 2 lemons of 4 limes
1/2 cup torn herbs (basil, cilantro, parsley, rosemary, thyme, oregano, mint)
2 tsp red pepper flakes (optional)
1/2 tsp cracker black pepper
serve immediately.
If not serving right away, then add the lemon juice and seasonings but only the herbs as you serve.
Also please use no salt.
Variations:
you may add any raw nut, olives, capers, gherkins, & etc.
Just make sure that you drain the cooked vegetables of oil for use as a salsa, and omit the lemon juice if you wish to serve as a bruschetta
This is fresh pineapple and tart fresh blueberries..now in season in Southern California, and I am using the term "SALSA" as a rough terminology for any kind of fresh and raw relish or side dish:
These are great with grilled meat or chicken
PINEAPPLE BLUEBERRY SALSA
Serves 4
1 cup chopped fresh pineapple
2 cups fresh blue berries
2 Persian cucumbers, chopped (these do not require peeling nor seeding)
3-4 tomatoes cut into bite sized pieces
1 cup minced celery
juice of 1 lemon or lime
Mix everything together and allow to marinate for 2 hours in cool place
VARIATIONS:
ADD:
chopped cilantro
chopped scallions
red onion, sprouts, garlic, any other ripe berry
Papaya, mango, jalapeno peppers minced,
Bell peppers, Mint, parsley,
I never add salt to salsas as this draws out too much moisture from the fruits and vegetables
CITRUS MINT SALSA perfect for baked and grilled fish
This serves 4-6
2 large grapefruit
2 large oranges
3 limes or 2 lemons
1 jalapeno pepper minced
2 tbsp minced scallions
1 tbsp honey or agave syrup
3-6 drops hot sauce (optional)
1 cup minced fresh mint
Section the grapefruit and oranges add the minced pepper, hot sauce and honey, and sprinkle with the lime juice.
Chill for 2 hours, just before serving add the minced scallions and mint
THAI STYLE MANGO OR PAPAYA SALSA..BOTH ARE NOW IN SEASON IN SOUTHERN CALIFORNIA
Serves 4-6
2 cups peeled and diced fruit
1/2 cup minced ripe bell pepper
3 scallions minced
juice of 2 limes
2clove garlic minced
1/4 tsp cracked black pepper
1/4 tsp grated nutmeg
2 tsp honey or agave syrup
1/2 cup basil torn
1/2 cup mint torn
1/2 cup cilantro torn
Mix everything except the scallions and herbs and chill for 2 hours, just before serving add the herbs and scallions, mix well.
hot sauce to taste.
This is fabulous with anything.
Here is an old fashioned recipe that you can adapt to suit your own tastes..either very hot or mild..easy to make and most ingredients are available world wide.
TIPS ON BBQ:
When COOKING over open flame, allow the meat to color and cook, then apply this sauce for the last 20-30 mins of cooking on a lower flame, do not allow the flames to touch the sauce or everything will be burnt flavored.
Many people make the mistake of marinating the meat in sauce before cooking, this makes the skin/outer surface of meats, soft; as the citrus will actually break down the structure of meat.
Marinate with a dry rub first, then cook on the grill applying the sauce for the last 20 mins only.
Also do not salt any meat before cooking as this draws out moisture and dries the meat..salt afterwards for juicier meats and chickens etc.
Avoid blackening any meats on a grill as this is unhealthy.
This makes about 4 cups and is not over sweet
1/2 cup butter (1/4 pound)
1 cup cider or wine vinegar
1 cup water
1/2 cup low sugar* tomato ketchup/or 3tbsp tomato puree/paste
2 tbsp Worcestershire sauce
2 tbsp lemon juice
1 tbsp dry mustard or 2 tbsp prepared mustard
1-3 tbsp chili powder
1tsp sea salt
1/2 tsp ground black pepper
2 bay leaves
1/2 tsp dried oregano
1 cup minced onion
4 cloves garlic smashed and minced
* low sugar tomato ketchup as most contain corn syrup...sugar can burn on BBQ's so try and avoid or replace with tomato puree/paste
Place everything In a heavy bottomed , and gradually bring to boil, then reduce to medium simmer
Cook for 15 mins tightly covered.
Remove bay leaves.
Allow to cool, if too thick add a little water.
This can be blended to make a smoother sauce.
Variations:
Add any spice or herb of choice.
Hot sauce/chipotle peppers to taste when the sauce is cooked.
May add hard liquor, bourbon, whisky & etc. add this when cooking the sauce so the alcohol burns off.
Replace lemon juice with orange or grapefruit, also may add some grated rind of citrus fruit.
AVOID USING LIQUID SMOKE.
AVOID USING SOY SAUCE..this can make the sauce too salty and this will dry out any meat.
