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.
This recipe uses medium sized, unpeeled shrimp/prawns, and is an authentic recipe from the American South 1940's.
You may also use this recipe for prawns, scampi and lobster tails.
It calls for cracker crumbs these are Saltines. Cream Crackers, or Ritz, just place in a bag and smash with a rolling pin or use your hands to crush, also do the same with breakfast cereal corn or bran flakes.
serves 4-6
2 pounds medium sized shrimp, fresh shrimp
2 large eggs beaten
1 cup mayonnaise
1/4 cup lemon juice
4 cloves garlic smashed and minced
2tbsp minced parsley
2 tsp ground paprika
1 tsp cayenne pepper (optional)
2 cups cracker crumbs
1 cup cornflake crumbs
1/2 cup cornmeal (fine ground polenta)
oil to deep fry in
serve with sauce of choice, sea salt and lemon wedges
 |
| Deveining shrimp |
Method:
Wash the shrimp well in clean cold water then remove shell, leaving the tails intact, and de-vein the shrimp.
Set the shrimp in large bowl, and chill.
Beat the next 7 ingredients together well and then pour over the shrimp and chill for a further 4 hours.
Meanwhile mix the crumbs and cornmeal together in a large plastic bag, set aside.
Heat the oil in a deep saucepan or fryer. to 375f
Remove the shrimp from the marinade and shake off excess, dip to coat the shrimp in the crumb mix, again shake of excess and carefully fry in small batches...until golden brown.
Discard the marinade.
DO NOT CRUMB THE SHRIMP AND THEN STORE UNCOOKED..IT WILL DRY OUT TOO MUCH..JUST "BREAD" AND FRY TO ORDER, TO SERVE IMMEDIATELY.
Drain in wire racks (draining on paper towels can make the shrimp soggy) and serve with sauce of choice.
ideas for dipping sauces:
American "cocktail" sauce
2 parts tomato ketchup
1 part horseradish sauce (not creamed)
Marie Rose sauce (named after Henry VIII's flagship)
1 cup mayonnaise
1/2 cup tomato ketchup
juice 2 lemons
1/4 cup sweet sherry
salt & pepper to taste
1/4 cup whipped cream (optional)
hot sauce (optional)
Cucumber-yogurt dip
2 cups yogurt
1 cup chopped peeled cucumber
2 clove garlic smashed
1/4 cup lemon juice
1/4 cup minced parsley
Fresh Tartare Sauce:
2 cups mayonnaise or strained yogurt
1/2 cup minced onion/scallion
1/4 cup minced parsley
1/2 cup minced pickled cucumbers/gherkins
hot sauce to taste (optional)
1/4 cup lemon juice
CONTINUING MY "MAKE THE MOST OF YOUR BUDGET" SERIES BEGUN ON GOODELIPHE.BLOGSPOT.COM..this is part of the meat and fish edition, Part 1
Simple and quick ideas for supper or lunches and not costing too much, in fact you might already have these ingredients on hand.
You may use any dried pasta shapes/types for these recipes:
Black Pasta serves 4
1 pound dried pasta
1-2 cups pitted olives roughly chopped
3 tbsp olive oil
2 cups minced onions 4 cloves garlic smashed and minced
4 slices bacon roughly chopped
5 anchovy fillets chopped OR 3tsp anchovy paste OR 5ozs can tuna in oil/water
1/4 cup minced parsley
1/4 cup grated Parmesan cheese
Cook the pasta to al dente according to packet instructions in boiling salted water.
Meanwhile saute on low heat the onion & garlic in olive oil to opaque..do not color.
Add the chopped olives, bacon and saute until the bacon is crisp.
Add the parsley and anchovy/tuna.
Drain the pasta and place in a large bowl, and top with the olives & fish mix.
Mix well to coat.
Serve in warm bowls and pass around the cheese.
Spaghetti alla Carbonnara serves 4
1 pound dried spaghetti
10 slices bacon roughly chopped
2 tbsp olive oil
1/2 tsp red pepper flakes
1/2 tsp dried oregano
2 large eggs beaten
1/2 cup grated Parmesan cheese
salt & pepper to taste
1/4 tsp ground nutmeg
4tbsp melted butter
1 cup heavy cream (optional)
1 cup defrosted green peas (optional)
Cook the pasta to al dente according to package instructions in boiling salted water
meanwhile
Saute the bacon in olive oil until golden brown, add the red pepper flakes and herbs, set aside.
Over very hot water..beat the eggs in the serving bowl until light and frothy.(this is to temper the eggs)
Add the cheese, salt and pepper and nutmeg, mix well then add the bacon and drippings and butter.
Add the drained hot spaghetti and mix well to combine, pour in the cream and peas, mix very well and serve in warm bowls with additional Parmesan for guests to add more as they wish
SPICY Pasta alla Pompieri serves 4
1 pound dried pasta
1/2 cup chopped bacon
1/4 cup minced onion
1/2 cup chopped bell pepper
hot sauce ..4 shakes or to taste
2 tbsp olive oil
2 cloves garlic smashed and minced
1/2 tsp dried thyme
1/4 tsp sea salt
ground black pepper to taste
1/4 cup grated Parmesan cheese
While the pasta is cooking to al dente in boiling salted water
Saute the bacon in the olive oil until almost golden brown then add the peppers, onion and garlic and saute to 2 mins.
Add the herbs and seasonings and remove from heat
Drain pasta into a serving bowl and add the bacon and vegetables and drippings
Toss well with the cheese and serve in warmed bowls....also pass round extra cheese and hot sauce.
