Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts
Cost: $20 and under
Serves: 4
Prep Time: 15-20 min.
Cook Time: 20-25 min.
Difficulty: 1
Zo loved this dish and I was not the biggest fan, usually in these cases I do not put the recipe online (even though it is CookingforZo.) But because she loved it so much I decided to make an exception and toss it up on here.
Ingredients:
Salmon
1/2 lbs wild caught salmon fillet
4 tbsp olive oil
Kosher Salt (to taste)
Fresh Crack Pepper (to taste)
1 package Acini di peppe
Sauce 1/3 cup Italian parsley
1/3 cup dill Havarti
1/2 cup cream
3 tbsp butter
1 tbsp volcanic lemon juice
3 shallots
1 whole green garlic
2 green onions
1/2 tsp essence
1 purple bell pepper
Salmon
In a medium skillet over medium-high heat add just enough olive oil to cover bottom of pan. Cook salmon skin up 3-4 minutes, flip and cook 3-4 additional minutes until flaky but making sure to keep pink.
Remove from heat and place on a plate and let chill in refrigerator until cool enough to handle (usually the amount of time it takes to chop everything up 7-10 minutes.) Once cooled break salmon away from skin and place in large mixing bowl.
Pasta
Cook Acini di peppe as package directs.
Sauce
Using the same skillet with all residual juices heat butter over medium heat. Once melted add bell pepper, green garlic and shallots cooking for 5 minutes. Slowly whisk in heavy cream and continuously stir for 3-5 minutes or until heated through. Now add the cheese, lemon juice and seasonings stirring until cheeses are melted (5-7 minutes.) Once cheeses are melted add green onion and parsley cooking uncovered until done (5-7 minutes.)
Serve sauce and salmon over acini di peppe and enjoy!
Taste Level: GR
Cost: $20 and under
Serves: 1-2
Prep Time: 10-15 min.
Cook Time: 15-20 min.
Difficulty: 1
Cost: $20 and under
Serves: 1-2
Prep Time: 10-15 min.
Cook Time: 15-20 min.
Difficulty: 1
Now this is a great way to start your day! Enjoy
Ingredients:
Fish
1 (.25 lb) piece of a cod fish fillets (cut in bite sized pieces)
2 tbsp butter
Rub
1/4 tsp Lime's zest
1/2 tsp olive oil
1 tsp Hot Hungarian paprika
1/4 tsp Garlic powder
1/8 tsp Cumin
1/4 Cayenne
1/8 tsp ground Thyme
1/8 tsp ground Oregano
Omelet
3 large eggs
2-3 tbsp half and half
1/3 cup dill Havarti (shredded)
1/4 tsp essence
kosher salt (to taste)
fresh crack pepper (to taste)
2 tbsp butter
Pat fish pieces dry and coat with rub.
In a small mixing bowl beat three eggs using a whisk. Whisk in half and half and seasonings.
Add butter to a 10 inch non-stick skillet and heat over medium heat. Add fish, and cook for 5-6 minutes, flip and cook for another 5-6 minutes. Add more butter if needed and then pour egg mixture into skillet covering fish evenly. As the mixture begins to set at the edges (4-5 minutes) add your cheese along one side of the omelet. Let cook 4-5 additional minutes. Fold omelet half without cheese over half with cheese using a spatula and let sit 2-3 minutes before sliding onto plate. Serve hot and enjoy!
Taste Level: GR
Cost: $20 and under
Serves: 4-8
Prep Time: 10-15 min.
Cook Time: 25-30 min.
Difficulty: 1
I have been talking about making blackened cod sliders in some form for about 5 years. At one point they were going to be a wrap with figs, then a po-boy with remoulade sauce and I finally decided they were defiantly a slider with Yummy sauce! You never know... I might make those other ideas some day but this time this idea beat out all others and put smiles on our tummies faces. Enjoy!
Ingredients:
Sliders
2 (.75 lb) cod fish fillets (cut in half to form 8 steaks)
Dill Havarti cheese (sliced)
1 Avocado (sliced)
8 pieces of Romaine lettuce
8 Sourdough dinner rolls (sliced into buns)
1/4-/12 cup butter
Rub
1 Lime's zest
1 tbsp olive oil
2 tbsp Hot Hungarian paprika
2 tsp Garlic powder
1/4 tsp Cumin
2 tsp Cayenne
1/2 tsp ground Thyme
1/2 tsp ground Oregano
Kosher salt (to taste)
Fresh crack pepper medley (to taste)
Spread
Yummy sauce
Rub
Whisk ingredients in a small bowl and sit to side until ready to use.
Sliders
Once fish is at room temperature pat with paper towels until dry. Massage fish pieces with rub on all sides until even.
In a large non stick skillet heat 4 tbsp butter until melted and bubbling. Cook fish for 7-10 minutes. Flip (add butter if needed) and cook for another 7-10 minutes or until cooked through.
Remove from heat and let rest on a paper towel covered plate until ready to place on slider. Build slider to your liking and enjoy!
Cost: $20 and under
Serves: 2-4
Prep Time: 5-10 min.
Cook Time: 15-20 min.
Difficulty: 1
Ingredients:
1 1/2 cups Creole Catfish Salad
2 Kaiser rolls ( sliced in half)
4 slices baby Swiss or Gruyere cheesePreheat Oven to 350 degrees.
Spoon Creole Catfish Salad evenly over the 4 Kaiser roll halves, then spread it out until smooth. Place slices of cheese over each melt and place all melts on a baking safe sheet.
Place in oven and cook 15-20 minutes (or until cheese is bubbly and the rolls are toasted.) Remove from oven and let cool 2-3 minutes. Serve hot and enjoy!
Taste Level: GR
Cost: $20 and under
Serves: 4-6
Prep Time: 2-3 hours
Cook Time: 15-20 min.
Difficulty: 1
Catfish Salad (part 1)
1 lb catfish (cut into bite sized chunks)
1/4 cup mustard
1 clove garlic (minced)
1 shallot (diced)
2 tbsp chives (diced)
2 tbsp chives (diced)
1 large vine ripe tomato (diced)
Catfish Salad part 2
2 hard boiled eggs (peeled, chopped)
1/2-3/4 cup mayonnaise (depending on how creamy you like it)
1/4 cup Hot pickled Okra (diced)
1/2-3/4 cup mayonnaise (depending on how creamy you like it)
1/4 cup Hot pickled Okra (diced)
2-3 green onions (diced)
1/4 cup celery (diced)
1/4 cup red bell pepper (diced)
3 tbsp fresh cilantro (diced)
1 tbsp dill (diced)
1 tsp tarragon (diced)
1/4 tsp celery seed
1/2 tsp white pepper
kosher salt (to taste)
1 key limes freshly squeezed juice
Catfish Salad (part 1)
In a large mixing bowl toss together all (part 1) ingredients, cover and chill for 2-3 hours.
Heat 1 tbsp olive oil in a large skillet over medium heat. Once oil is heated, salt and pepper the mixture, then cook for 10-15 minutes or until catfish is fully cooked (be careful not to over cook fish.)
Catfish Salad (part 2)
In a large mixing bowl combine cooked mixture (once cooled) with the remaining ingredients. Cover and chill until ready to use, Enjoy! (Great for sandwiches, with crackers or on a melt.)
Catfish Salad (part 1)
In a large mixing bowl toss together all (part 1) ingredients, cover and chill for 2-3 hours.
Heat 1 tbsp olive oil in a large skillet over medium heat. Once oil is heated, salt and pepper the mixture, then cook for 10-15 minutes or until catfish is fully cooked (be careful not to over cook fish.)
Catfish Salad (part 2)
In a large mixing bowl combine cooked mixture (once cooled) with the remaining ingredients. Cover and chill until ready to use, Enjoy! (Great for sandwiches, with crackers or on a melt.)
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook Time: 0 min.
Difficulty: 1
These tasty little treats were so that I could try out more than one idea for the same ingredients during the same meal. While I was creating my "Bacon of the Sea" sandwich I could not decide if I wanted to add basil, red bell pepper and shallots to the spread or not. So I went ahead and created a nice little appetizer to go with the sandwiches that would mirror the sandwich recipe but with all of my separate ideas. In the end both tasted really great and I only had to tweak each recipe a tiny bit to get them both perfect! I hope you enjoy these Stuffed basil leaves!
*This is actually my second version of these. My first version I felt something was a little off. So I went back to the drawing board and rebalanced some of the stronger flavors. Viola! Success says our taste-buds!*
Ingredients
Basil Leaves
12 large fresh basil leaves 14 basil leaves
2-3 oz Smoked Salmon (sliced into 12 evenly sized pieces)
Optional Garnishing
2 tsp baby dill (minced)
Sriracha Sauce
Stuffing
1/2 of a lemons freshly squeezed juice
1/4 cup sour cream
1 shallot (diced)
3 tbsp red bell pepper (diced)
1 tbsp fresh crack pepper
1/4 cup 2 tbsp of lite mayonnaise (I use Home Best)
1/2 tsp Sriracha Sauce
1 1/2 tsp unsalted sweet European butter (melted)
1/4 tsp garlic powder
1/4 tsp can sugar
1/8 tsp paprika (smoked or plain)
1 pinch cayenne pepper
Stuffing
Mix all ingredients together in a small mixing bowl until even.
Stuffed Basil Leaves
Spread out all of the basil leaves on a cutting board, bottom of the leave up. Place a piece of the smoked salmon onto the middle of each basil leaves and then dollop a tablespoon of the spread over each piece of salmon.
For optional garnish: At the end of each leaf by the stem squeeze about 1/16 of a teaspoon of sriracha. Finally sprinkle a little baby dill over each stuffed basil leave and Enjoy!
Cost: $20 and under
Serves: 2
Prep Time: 15-20 min.
Cook Time: 15-20 min.
Difficulty: 1
When waking up from a nice long day of fishing what better way is there to start a new day with some of the prior days catch? None in my opinion! Whether you or someone else caught the flounder you are sure to enjoy this flounder scramble!
Ingredients:
1 flounder fillet2 eggs
2 tbsp olive oil
1 tbsp white truffle oil
1 lemons freshly squeezed juice
1 tsp fresh baby dill (diced)
2 tbsp yummy sauce
fresh crack pepper (to taste)
kosher salt (to taste)
In a small skillet heat oils and lemon juice together over medium heat. Once heated sprinkle pepper and salt over flounder and cook for 6-7 minutes. Using a wooden spatula break flounder into small pieces and then whisk in 2 eggs eggs. Cook for 5-7 minutes stirring often until scramble is formed and cooked to your liking.
Move scramble to plate and sprinkle dill over the top. Serve with yummy sauce on the side or over the top of the scramble and enjoy!
Cost: $20 and under
Serves: 2
Prep Time: 15-20 min.
Cook Time: 15-20 min.
Difficulty: 1
One of the best ways to have flounder is also one of the easiest! For years I have been trying a fancy flounder recipe for Zo... and failing at every turn. It should work but just doesn't. So I decided to go in steps to see what is going wrong. Step one is to pan fry some flounder. As you can see above that step works just fine and tastes great! Steps 2-4 are in my future but for right now, enjoy!
Ingredients:
Fish
2 flounder fillets
1/3 cup flour
Kosher salt (to taste)
white pepper (to taste)
1/2 cup olive oil
Toppings
1 Lemon (cut in half)
1 tsp fresh baby dill (diced)
1/4 cup yummy sauce
Preheat oil in a small to medium skillet over medium high heat.
Rinse fillets with cold water and then pat dry. Sprinkle fillets with salt and pepper and then dredge in flour. Add floured fillets to oil and cook for 1-3 minutes or until browning (depending on thickness.) Flip both fillets and cook for another 1/3 minutes or until a dark golden brown color has been reached.
Move fillets to a paper towel covered plate and let excess oil drain away. Move fillets to plates, sprinkle dill over the top of the flounder and spritz with fresh lemon juice. Serve with yummy sauce on the side. Enjoy!
Cost: $20 and under
Serves: 2
Prep Time: 1 hour
Cook Time: 5-10 min.
Difficulty: 1
I purchased these Albacore steaks entirely for another idea I had though up but after having the amazing smoked salmon "Bacon of the Sea" sandwich I wanted to experiment with the pairing for citrus zest and truffle oil. I had used lemon zest and white truffle oil on the toasted buns of that sandwich and wondered if the same idea would work on just plain grilled fish. I decided to try the pairing of lime zest and white truffle oil as I prefer lime to lemon juice on my Albacore. I am glad I did because this was not only one of the tastiest grilled albacore steaks I've ever had, it was also one of the best smelling! It was moist yet flaky and every bite was a treat, enjoy!
Ingredients:
Fish
2 (.375 lb) 1 inch thick albacore tuna steaks
1 tbsp white truffle oil
1 tbsp extra virgin olive oil
1/2 of a limes freshly squeezed juice
(2 tbsp extra virgin olive oil for grill grate)
Rub
1 tbsp lime zest (about 1 1/2 limes)
kosher salt (to taste)
fresh crack pepper (to taste)
Rub
Combine all ingredients in a small bowl, cover and sit aside until ready to use.)
Fish
Place tuna steaks, olive and truffle olive oil in a large resealable plastic bag. Seal and refrigerate for 1 hour turning bag over after 30 minutes.
Preheat the grill to medium heat.
Season tuna steaks by rubbing both sides with lime zest rub mixture.
Once grill is heated lightly oil the area of the grill grate the fish will be cooking on by brushing it with olive oil. Place steaks on oiled grill and cook for 3-4 minutes, flip and continue to cook for 3-4 minutes. Remove steaks from grill and drizzle with freshly squeezed lime juice. Serve immediately and enjoy!
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook Time: 0-5 min.
Difficulty: 1
I can not really pinpoint where the idea for these Smoked Salmon Sandwiches came from. I can tell you exactly where the name came from however. We had Tom and Libby staying with us for a few days and I decided that I would like to make everyone lunch in lieu of going out. Libby is a strict vegetarian but lately she has been trying to eat eggs and fish in preparation of a huge climb she and her climbing partner are training for. I decided why not make a really fancy sandwich with smoked salmon to try and ease her into the texture and taste of fish. Libby did not want to take a bite. She tore off the smoked salmon and ate what was left. Tom and I made a second sandwich with Libby's removed salmon and chomped it down. While we were eating that second sandwich Tom said, "How can you not like smoked salmon, it is the bacon of the sea!?!" I thought to myself, "It really is and that is what I am naming this sandwich!" Enjoy!
Ingredients:
Sandwich
4 fresh baked jalapeno cheddar bagels
4 (.25 lb) pieces of smoked salmon
12 (4 inch) English cucumber slices (Sliced at an angle long ways)
(4 slices of tomato optional)
Spread for Bottom
2 tbsp lemon zest
2 tbsp white truffle oil
Kosher salt (to taste)
Spread for Top
1/2 of a lemons freshly squeezed juice
3 tbsp sour cream
1/3 cup neufchatel
3 tbsp fresh chives (chopped)
2 tbsp ripe avocado (diced)
2 tsp wasabi horseradish
1/4 tsp cumin
fresh crack pepper (to taste)
Spread Top
Mix together all ingredients in a medium mixing bowl until even (making sure to mush avocado into spread,) sit to side until ready to use.
Spread Bottom
Mix together all ingredients in a small dish until even, sit aside until ready to use.
Sandwich
Slice bagels to make sandwich buns. Spread 1/4 of bottom spread over both bottom slices of bagels and then rub the top and bottom bagel slices together (this will leave a little of the bottom spread residue on the top bagel bun.) Place bagels slices into toaster oven and toast for 2-3 minutes. Place pieces of smoked salmon onto each bottom bun and spread your desired about of top spread over the fish. Place 3 English cucumber slices onto each sandwich (optionally add tomato slices) and top with bagel bun. Enjoy!
Cost: $20 and under
Serves: 4
Prep Time: 15-20 min.
Cook time: 5-10 min.
Difficulty: 1
This fish tacos we actually inspired by an Ahi burger that I had a few months back at Burger Me in Reno, NV. I was feeling under the weather and we decided to pick up something easy for dinner. I saw they had an Ahi burger and inquired about it. They were sold out and did not know when they would get another shipment of Ahi in. Intrigued I waited a few weeks and drove back up to Burger Me and once again inquired about the Ahi burger. They had just received another shipment of Ahi as they had sold out once again. I ordered one and very much enjoyed it. While eating it I thought to myself, "Man if they would spicy it up a little with some wasabi, add a little ginger and kimchi I would be in heaven right now! A few nights later I decided I would add what I thought would make the burger amazing, kick up the seasoning on the fish a little and drop the bun in favor of some tortillas. The results were just plan delicious! Enjoy!
Ingredients:
Tacos
8 fajita sized flour tortillas
Ahi Steaks
2 (.375 lb) Ahi steaks
1/2 tsp ground coriander
1/4 tsp hot paprika
1/4 tsp chipotle chili pepper
1/2 tsp kosher salt
1 1/2 tbsp fresh crack pepper
1 tbsp butter
1 tbsp olive oil
1/2 of a lemon
Topping
1/3 cup kimchi (drained, chopped up a little)
3 tbsp pickled ginger (drained, chopped up a little)
1/4 cup red onion (Juliane then halved)
Sauce
1 tbsp wasabi horseradish
1/4 cup mayonnaise
Sauce
Mix together wasabi horseradish and mayonnaise in a small bowl and sit to side until ready to use.
Topping
Mix ginger, kimchi and red onions in small bowl, sit to side until ready to use.
Ahi Tacos
In a small bowl mix together all seasonings. Pat mixed seasonings evenly onto both sides of Ahi.
In a medium skillet add olive oil and melt butter over medium-high heat. Place steaks as close to the center of the pan and cook for 1 1/2-2 minutes. Flip steaks using a spatula and cook for another 1 1/2-2 minutes.
Move steaks from skillet to cutting board. Squeeze fresh lemon juice over steaks and then slice each steak at an angle into 8 to 10 pieces.
While steaks are cooking spread out 4 tortillas on a piece of wax paper. Separate the sauce evenly onto the 4 tortillas and spread evenly across the entire tortilla. Place another tortilla onto each covered tortilla and give a quarter turn.
Lay 1/8 of kimichi mixture into the middle of each tortilla. Spread out 1/4 of the Ahi in the middle of each taco and then finish up by evenly distributing the remaining kimchi over the Ahi. Serve and enjoy!
Cost: $20 and over
Serves: 4-6
Prep Time: 10-15 min.
Cook Time: 40-45 min.
Difficulty: 2
Zo loves fish and chips. So I decided to do a zesty zippy take on Zo's favorite fish and chips. I gave the fish a bright yet deep flavor by using a little lemon juice in the batter paired with a nice English Pale ale. Then I toned down the sweetness of the sweet potato by lightly dusting the chips with a little ground chipotle pepper. Enjoy!
Ingredients:
Zo loves fish and chips. So I decided to do a zesty zippy take on Zo's favorite fish and chips. I gave the fish a bright yet deep flavor by using a little lemon juice in the batter paired with a nice English Pale ale. Then I toned down the sweetness of the sweet potato by lightly dusting the chips with a little ground chipotle pepper. Enjoy!
Ingredients:
2 lbs of Cod (cut into 14-16 pieces)
5 Sweat potatoes (sliced into medallions)
Sea salt (to taste)
Ground Chipotle Chili Pepper (to taste)
3-4 cups peanut oil (for frying)
1 cup Caribbean Remoulade (or your favorite Fish and Chips dip)
Beer Batter
1 cup 1 tbsp of flour
3/4 cup English Pale Ale (room temp)
1 egg (separated)
2 tbsp lemon juice (room temp)
1 tbsp olive oil
1/4 tsp onion powder
1/4 tsp garlic
fresh crack pepper (to taste)
Beer Batter
In a medium mixing bowl whisk together flour, pepper, garlic powder and onion powder until even. Add beer, olive oil, lemon zest, lemon juice and egg yolk to the mixture and whisk vigorously for 2-3 minutes. Cover batter with a damp cloth and sit in a warm location for 2 1/2 hours. Just before using batter beat egg white until stiff and bubbly, then fold into batter until even.
Chips
Chips
Heat oil in cast iron dutch oven over medium high heat. Drop a single potato medallion into the oil, when it starts to float in the oil (6-8 minutes) you are ready to start cooking. Cook potatoes in batches for 3-4 minutes. Using a slotted frying spatula drain them and move them to a paper towel covered plate, sprinkle with salt and continue until all potatoes have been fried the first time.
After frying all potatoes places 3 paper towels over fried potatoes and then place a plate over the paper towels. Quickly but carefully flip them over so that the potatoes are on the new plate. This will allow you to once more fire the potatoes that were cooked first.
Once more add the potatoes in batches and cook 1-2 minutes or until fluffing and golden brown. Using a slotted frying spatula drain them and move them to a paper towel covered plate, sprinkle with salt and ground chipotle chili pepper continue until all potatoes are fried the second time.
Fish
Dip fish 3-4 pieces at a time into batter and fry for 4-5 minutes or until golden brown (you may have to flip over when they are about half way cooked.) Using a slotted frying spatula drain them and move them to a paper towel covered plate, continue until all fish is cooked.
Serve hot with Pineapple Remoulade, tartar sauce or your favorite fish and chips dip! Enjoy!
After frying all potatoes places 3 paper towels over fried potatoes and then place a plate over the paper towels. Quickly but carefully flip them over so that the potatoes are on the new plate. This will allow you to once more fire the potatoes that were cooked first.
Once more add the potatoes in batches and cook 1-2 minutes or until fluffing and golden brown. Using a slotted frying spatula drain them and move them to a paper towel covered plate, sprinkle with salt and ground chipotle chili pepper continue until all potatoes are fried the second time.
Fish
Dip fish 3-4 pieces at a time into batter and fry for 4-5 minutes or until golden brown (you may have to flip over when they are about half way cooked.) Using a slotted frying spatula drain them and move them to a paper towel covered plate, continue until all fish is cooked.
Serve hot with Pineapple Remoulade, tartar sauce or your favorite fish and chips dip! Enjoy!
Cost: $20 and under
Serves: 4
Prep Time: 15-20 min.
Cook Time: 0 min.
Difficulty: 1
Ingredients:
8 oz Neufchatel cheese (softened)
6 oz cooked lump crab meat
6 oz imatataion crab (diced)
1 1/2 shallots (chopped)
2 green onions (diced)
3 garlic cloves (minced)
1 tbsp fresh Italian parsley (chopped)
1 tbsp fresh tarragon (chopped)
1 tbsp fresh tarragon (chopped)
1 tbsp 1 tsp fresh baby dill (diced)
1/4 sour cream1 tsp mexican hot sauce
1 tsp Zataran's crab boil
1/2 of a fresh lemons juice
1 tsp butter (melted)
kosher salt (to taste)
freshly cracked pepper (to taste)
crackers, flat bread, pita chips or toasted bread for serving
Mix all ingredients in a medium mixed bowl, cover and chill until ready to serve with crackers, flat bread or pita chips! Enjoy!
Cost: $20 and under
Serves: 2
Prep Time: 10-15 min.
Cook Time: 35-40 min.
Difficulty: 1
Zo and I have never really made Cedar Plank Salmon. We have eating more than a few times and thought we should give it ago. I really think the best I have ever had was at made for us by our friend's Andrew and Jen. And I think the spoiled us because while ours was tasty it just could not come close to matching theirs! So while ours is tasty, feel free to experiment around and enjoy!
Ingredients:
Fish
1/2 lb salmon fillet
1 cedar plank (soaked 2 hours in water)
kosher salt (to taste)
fresh crack pepper (to taste)
Sauce
2 tbsp dijon mustard
2 slices picante prosciutto (diced)
1 green onion (diced)
1 garlic clove (minced)
2 tsp soy sauce
1 tsp lemon zest
1 tsp fresh crack pepper
Sauce
Mix all ingredients in a small bowl and sit to side until ready to use.
Fish
Heat plank 3-4 minutes on medium high heat grill or until plank begins to smoke. Turn heat to medium
Salt fish, rub in 1/2 of sauce into fish an place on center of plank. Move plank and fish from direct flame (move up a level on grill.)
Check fish after 10-15 minutes to make sure it is cooking evenly, add 1/2 of the sauce that is left and cook for 10-15 more minutes or until fish is cooked through or surface fat begins to turn white. Remove from heat, add the remaining sauce and serve hot.
Taste Level: GRCost: $20 and overServes: 4-6Prep Time: 35-40 min.Chill Time: 5-10 min.
Difficulty: 1
I was not totally happy with my first try at these Ahi Kabobs. They just were missing something, that something I decided was some marinating time, some mesquite chips, some ginger and a bit different cooking method. It is always surprising how a little refining of an idea goes a long way! These kabobs are full of a great mixtures of deep flavors when a few light undertones that really give you taste buds the sense of being in the Caribbean relaxing on a warm summer beach. A really nice thought when you are eating these and it is 15 degrees outside like we were, I tell ya! Enjoy!
Kabobs
1 1/4 lb Wild Ahi Tuna (cut into 20-24 even squares)Taste Level: GRCost: $20 and overServes: 4-6Prep Time: 35-40 min.Chill Time: 5-10 min.
Cost: $20 and over
Serves: 4-6
Prep Time: 35-40 min.
Chill Time: 5-10 min.
Difficulty: 1
Difficulty: 1
Difficulty: 1
I was not totally happy with my first try at these Ahi Kabobs. They just were missing something, that something I decided was some marinating time, some mesquite chips, some ginger and a bit different cooking method. It is always surprising how a little refining of an idea goes a long way! These kabobs are full of a great mixtures of deep flavors when a few light undertones that really give you taste buds the sense of being in the Caribbean relaxing on a warm summer beach. A really nice thought when you are eating these and it is 15 degrees outside like we were, I tell ya! Enjoy!
Kabobs
fresh pineapple (3 chunks per skewer)
1 poblano pepper (cut into chunks)
1 anaheim pepper (cut into chunks)
1 small red onion (cut into chunks)
12-18 various cherry tomatos
4 slices picante proscuttio (sliced in half long ways)
soaked mesquite chips for grill
Brushing Sauce
4 tbsp fig spread
2 tbsp soy sauce
2 tbsp olive oil
1tbsp 1 tsp volcanic lemon juice
1/4 tsp liquid smoke
2 serrano peppers (seeded, diced)
2 green onions (diced)
2 garlic cloves (minced)
1 tsp fresh ginger (minced)
1/2 tsp garlic powder
1/4 tsp ground thyme
1/4 tsp ground oregano
fresh crack pepper (to taste)
Brushing Sauce
Mix together all ingredients in a medium bowl, cover and sit to side until ready to use.
Ahi Kabobs
Make Kabobs by stringing ingredients onto skewers. Wrap half of the Ahi with half slices of prosciutto while skewering. Brush the kabobs with the sauce, cover and chill for 30 min (I like to crack a little fresh pepper over them during the chilling period.)
Preheat grill to medium high heat and add your mesquite chips.
Uncover kabobs brush once more with sauce and place on lower rack of grill. Cook for 2-3 minutes, flip, brush with sauce and continue to cook for another 2-3 minutes or until desired doneness is reached (make sure not to over cook the Ahi!) Remove skewers from grill and brush with any remaining sauce, serve hot and enjoy!
Cost: $20 and over
Serves: 4
Prep Time: 40-45 min.
Cook Time: 25-30 min.
Difficulty: 2
This Pizza is the end piece of a few fortunate mishaps. I mean Zo and I even had to flip a coin over calling it the Slamen or the Totem. First of all I found this idea scribbled on a post it note at the bottom of my bag, it had been there long enough that it was actually discolored from rubbing on the material the bag is made of. Secondly it is not remotly close to fig season, originally I wanted golden figs as a topping but since it is no where near fig season Zo convinced me that fig spread would work just fine. Thirdly there were no chives at all four of the grocery stores I went in search of them at, so I decided I would just have to use green onion. Finally I mixed up what cheeses were to go one what pizza. I was planning on using only smoked cheddar and regular fresh mozzarella. But not thinking I grouped all the smoked cheeses together. Everything about this pizza was really having the right ingredients accidentally at the right time. I can not even explain how good this pizza is. It was great fresh, it is great cold and it is even great when reheated in a microwave. The smokey sweet flavors complemented by the tasty sourdough is really just plan amazing. But do not trust me, fire up your ovens, heat those pizza stones and impress your family and friends by making up a couple of these tasty babies! Enjoy!
(For instructions on how to make your own sourdough pizza skin check posting dated 7/7/09.)
Ingredients:
Toppings
8 oz Smoked fresh mozzarella (shredded)
1/3 cup maple smoked raw cheddar (shredded)
4 oz Nova Smoked Salmon (sliced into slices)
1/3 cup green onion (chopped)
Sauce
1 tbsp 2 tsp fig spread
1/2 of a Serrano (diced)
2 tsp sundried tomatoes (minced)
1/4 tsp fresh rosemary (minced)
1/4 tsp fresh thyme (minced)
1 shallot (diced)
2 tsp extra virgin olive oil
Crust
1 portion of sourdough pizza dough check posting for 7/7/09 or pre-made crust
Preheat oven to 450 degrees.
Tossing dough
What works best for me is I strongly throw the ball of dough down on a solid flat surface covered with a piece of wax paper until it is large and flat enough for me to easily balance on top of both of my fists. Then I make an X with my arms keeping my fists close together (backhand to back hand, the dough atop of them both) and I fling the dough upwards with my fingers as I simultaneously bring my arms quickly parallel (palm to palm) about 3-4 inches apart. As the dough falls I remake my fists and catch the dough atop them again in the X position and repeat until the dough has formed a 12-14 inch crust.
(Alternately you can lay dough on a solid flat surface covered with wax paper and squish flat with hands. Roll into a ball and slam the dough down onto your solid flat surface covered with a piece of wax paper. Using your fist mush the dough down repeatedly as if you were punching it softly but firmly (this helps get any air bubbles out of it.) Now using your finger tips press and stretch dough until you have formed a 12-14 inch circular pizza skin (you can also make an easier rectangle skin.)
Sauce
Mix all ingredients together in a small mixing bowl until mixed well.
Pizza
Sprinkle corn meal onto a baking sheet and lay skin on to it. Pour sauce into the center of crust and spread sauce evenly up to about an inch and a half away from the edge of the crust (I find using a pastry spatula works great for spreading tomato sauce.) Evenly sprinkle mozzarella over the sauce.
Place pizza on baking sheet lightly coated with corn meal. Arrange your oven racks to where they are on the upper and lower thirds of the oven. If you are using a baking stone as we do place it directly onto the floor of a preheated oven for 45 minutes (but you will be less likely to ruin your pizza stone if you place it on a rack at its lowest position.) Place baking sheet with pizza on the lower oven rack and bake for 7-10 minutes, move pizza on baking sheet to upper rack and bake 7-10 minutes (if cooking a second pizza you can put it on the lower rack now on a separate baking sheet.)
Place pizza on baking sheet lightly coated with corn meal. Arrange your oven racks to where they are on the upper and lower thirds of the oven. If you are using a baking stone as we do place it directly onto the floor of a preheated oven for 45 minutes (but you will be less likely to ruin your pizza stone if you place it on a rack at its lowest position.) Place baking sheet with pizza on the lower oven rack and bake for 7-10 minutes, move pizza on baking sheet to upper rack and bake 7-10 minutes (if cooking a second pizza you can put it on the lower rack now on a separate baking sheet.)
Remove pizza from oven and spread around your salmon slices, sprinkle with green onions and then sprinkle with smoked cheddar. Slide Pizza off of baking sheet directly onto baking stone and cook for 3-8 minutes or until crisp and bottom is browning (if you were cooking a second pizza you would move it to the top rack on its baking sheet once you slide the first pizza onto the baking stone and of course you would move it to the baking stone once you have remove the first pizza and cooked the second one 7-10 minutes on the upper rack.) Slide pizza onto a cutting board or baking sheet and use a pizza slicer to cut into 8-10 slices and serve hot with your favorite pizza sides, seasonings and sauces!
Taste Level: VG
Cost: $20 and under
Serves: 2
Prep Time: 20-25 min.
Cook Time: 10-15 min.
Difficulty: 1
Zo, my father and I all love fish tacos! We are constantly on the look out for great ones. I decided it was about time that I give them a go and went with a Southern style take on them. I though our Wasabi Tartar sauce would have been tasty but did not feel it was Southern at all. So I came up with a new Tartar sauce just for these fish tacos! I think my best idea on these tacos was the shredded cabbage over the top. At first I was going to make a cole slaw to go over them but I liked the idea of the cabbage being like shredded lettuce. These were pretty darn tasty and if you love fish tacos I think you will enjoy these!
Ingredients:
Snapper
Snapper
2 red snapper fillets (1/2 lb, make sure to de-bone)
2 Garlic cloves (minced)
(It is also always safe when having fish to have a slice of bread handy, if you are choking on a fish bone take a bite of bread and swallow, it will help to dislodge the bone.)
2 Garlic cloves (minced)
2 tsp lemon juice (alternately you can use some malt vinegar)
1/2-2/3 cup extra virgin olive oil
1/2 tsp lemon zest
Coating
1/3 cup Italian bread crumbs
1 tbsp 1 tsp Parmesan (finely grated)
1 tbsp 1tsp Romano (finely grated)
1 tbsp 1 tsp Parmesan (finely grated)
1 tbsp 1tsp Romano (finely grated)
1/2 tsp garlic powder
1/2 tsp red pepper flakes
1/2 tsp red pepper flakes
1/4 tsp fresh crack pepper
Egg Wash
1 egg (beaten)
1/2 tsp Louisiana hot sauce
1/2 tsp Louisiana hot sauce
Tartar Sauce
1/2 tsp fresh dill
1/2 tsp fresh dill
1/2 tsp essence
1/2 tsp cream of tartar (optional)
1/3 cup lemon mayo
1 tbsp kapers
1 tbsp pickle relish
1/2 tsp horseradish
1/2 tsp chives
1 1/2 tsp Dijon
1/2 tsp fresh parsley
Misc
1/3 cup Cole slaw Cabbage mix (shredded)
1/4-1/3 cup pepper jack cheese (shredded)
1/4 cup salsa (your favorite)
2 8 inch flour tortillas (heated)
2 tsp fresh lemon juice (malt vinegar can be substituted)
Sauce
Mix all ingredients together in a small bowl and chill until ready to use.
Egg Wash
Beat egg with hot sauce until even.
Coating
Whisk together all ingredients in a shallow bowl.
Snapper
Heat oil in small 10-12 inch skillet over medium high heat.
De-bone and then pat fish dry with paper towels. Dip fish into egg mixture until fully covered and then roll in bread crumb mixture until evenly covered. Press 1/2 of minced garlic cloves into one side of coated fish and press 1/2 of lemon zest into the other side. Place fish in heated olive oil, cooking for 2-3 minutes. Flip fish with tongs and continue to cook for 2-3 minutes or until golden. Remove fish from oil and let sit on plate with paper towel until ready to serve. Repeat steps with remaining fish.
Squeeze about a 1 tsp per fillet of fresh lemon juice over fish. Spread a little tartar sauce down the middle of both tortillas. Now slice the fish into large chunks and lay into tortillas. Drizzle a little salsa over the fish, sprinkle with shredded cabbage and then cheese and serve!
De-bone and then pat fish dry with paper towels. Dip fish into egg mixture until fully covered and then roll in bread crumb mixture until evenly covered. Press 1/2 of minced garlic cloves into one side of coated fish and press 1/2 of lemon zest into the other side. Place fish in heated olive oil, cooking for 2-3 minutes. Flip fish with tongs and continue to cook for 2-3 minutes or until golden. Remove fish from oil and let sit on plate with paper towel until ready to serve. Repeat steps with remaining fish.
Squeeze about a 1 tsp per fillet of fresh lemon juice over fish. Spread a little tartar sauce down the middle of both tortillas. Now slice the fish into large chunks and lay into tortillas. Drizzle a little salsa over the fish, sprinkle with shredded cabbage and then cheese and serve!
(It is also always safe when having fish to have a slice of bread handy, if you are choking on a fish bone take a bite of bread and swallow, it will help to dislodge the bone.)
Taste Level: GR
Cost: $20 and under
Serves: 4-5
Prep Time: 20-25 min.
Cook Time: 10-15 min.
Difficulty: 1
Zo was at the Asian Supermarket and saw spinach flavored potsticker wrappers she just had to try. She came home to a Francis that was lounging on the couch and unwilling too cook. She asked me what was for dinner and I said, "I don't care, I just do not want to make it." She laughed at me and said what about curry and some potstickers. I said, "Sounds great, as long as I don't have to help..." So as Zo cooked I packed and organized the pantry I'd just finished constructing. I finished packing, Zo finished cooking and we went to town on dinner. I really loved these potstickers! The were just different enough from regular potstickers that it made them seem like something I'd never had before. Using my Apricot Ginger dip I'd just come up added to their interesting and yummy flavor! If you love potstickers give these a try, they are delicious!
Ingredients:
Potstickers
5 oz cream cheese (softened)
1 tbsp white Albacore Tuna (drained)
1 large green onion (diced)
1/2 tsp soy sauce
1/8 tsp sriracha
1/8 tsp Worcestershire sauce
fresh crack pepper (to taste)
14-16 spinach potsticker wrappers
1/2 cup vegetable oil
Apricot Ginger Dipping Sauce
1/3 cup Apricot preserves
2 tbsp cider vinegar
1 tbsp soy sauce 1 scallion (diced)
1 tsp fresh ginger (minced)
1 tsp red pepper flakes
1 pinch brown sugar
Sauce
Heat preserves in a small non stick skillet over medium low heat until they begin to liquefy. Whisk in remaining ingredients, remove from heat and chill until ready to serve.
Potstickers
Combine all ingredients (except wrappers and oil) in a medium mixing bowl. Mix ingredients by hand until even. Fill each wrapper by placing 1-2 tsp of filling into the center, then fold wrapper in half, moisten edges in water and press edges together until sealed. Repeat until all wrappers are full.
Heat oil in a nonstick skillet over medium high heat. Once heated add potstickers 4- 5 at a time and cook for 1-3 minutes. Flip potstickers and cook for 1-3 more minutes or until potstickers are turning crisp and golden brown. Move cooked potstickers onto a paper towel covered plate to dry as you continue cooking all potstickers.
Once all potstickers are cooked serve hot with dipping sauce. Enjoy!
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