Posted by Trish | Under Dinner, Seafood
Saturday Mar 29, 2008
Submitted by Benji the Hunted
Serves 6
4 whitefish fillets, about 2 lb. (tilapia, grouper, etc.)
1 jar unsweetened applesauce
parmesan cheese
fresh basil
Italian seasoned breadcrumbs
extra virgin olive oil
flour
3 eggs
splash of milk or heavy cream
1. Preheat oven to 350°F.
2. Make an egg wash with the eggs & cream, whisk well with a pinch of salt. Rinse & pat dry the fillets.
3. Dredge the fillets in the flour, dip in the eggs, & bread them.
4. Heat the olive oil in a medium skillet over med-high heat, just before smoking, & sauté the breaded fillets quickly (2 at a time should fit in the pan). Brown the fillet on one side, then the other for just a second, then place on a baking sheet (second side down). No need to oil the pan, there should be plenty of residual oil left on the fish.
5. Once all the fillets are in the pan, place the fresh basil leaves on top of the fillets lengthwise. 2-3 per fillet depending on size.
6. With a small spoon, cover most of the fillets with the applesauce, leaving about ¼” edge. Then cover the applesauce with the parmesan cheese. The more the better if you love cheese.
7. Bake in the oven for about 12-15 minutes, depending on your oven. You’ll know it’s done when it’s good & flaky – check it with a fork.
Chef’s Note:
Hint on the dredge: use one hand for the flour & the other for the eggs – a dry hand, wet hand kind of thing. Mix up the two & your fingers quickly quadruple in size. I find sautéed spinach & garlic mashed potatoes complement the dish well.
Posted by Trish | Under Dinner, Poultry
Saturday Mar 29, 2008
Submitted by Foghorn Leghorn
Serves 3
4 large chicken breasts, cut in pieces
6 tbsp extra virgin olive oil
½ onion, diced
2 c. chopped portabello mushrooms
1 pkg of shredded Mozzarella/Cheddar blended cheese
In a large sauté pan, heat 2 tbsp of olive oil & add the onions. Sauté for one minute & add the portabellos Cook until all the mushrooms have extracted their liquid. Set aside.Cook chicken in frying pan until done. After chicken is done drain on paper towel. Take the chicken & place it in a serving dish & place mushroom/Onions on top of chicken pieces cover with cheese & place in microwave & depending on your microwave place it there until cheese is melted over chicken,onions & mushrooms. Great with Garlic/cheese mashed potatoes.
Posted by Trish | Under Dinner, Poultry
Saturday Mar 29, 2008
Submitted by randilicious
Serves 4
1 lb cubed chicken
1 lb noodles cooked al dente
1/3 c. hot water
1/3 c. smooth peanut butter
1 c. cut asparagus
2 tsp soy sauce
2 tsp white vinegar
4 green onions finely chopped
4 garlic cloves, minced
1 tbsp sugar
2 tsp hot red pepper flakes
2 tbsp extra virgin olive oil
3 tbsp crushed peanuts
Peanut Sauce:
1. Combine hot water & peanut butter, until completely blended.
2. Add soy sauce, vinegar, half of the scallions, 2 cloves of the garlic, sugar, & hot pepper.
3. Simmer
Directions:
1. Heat oil in a saucepan. Toss in remainder of minced garlic.
2. Heat chicken in oil over high heat until no longer pink.
3. Reduce heat to medium, then add remainder of scallions plus asparagus. Cook thoroughly.
4. Pour peanut sauce over chicken & vegetables.
5. Mix in noodles. Toss to coat noodles completely.
6. Top with crushed peanuts.
Posted by Trish | Under Dinner, Poultry
Saturday Mar 29, 2008
Submitted by Happy13
Serves 4-6
Paste Ingredients:
1 tsp fresh ground pepper
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground ginger
5 cloves garlic, peeled& chopped
½ tsp anchovy paste
1 tbsp extra virgin olive oil
1 tsp salt
2 tsp Thai chili pepper paste
t tbsp smooth peanut butter
Main Ingredients:
2-3 lbs boneless, skinless chicken breast cut
14-16 oz coconut milk
into bite sized pieces, rubbed with paste
1 tbsp Asian fish sauce
1 tsp granulated sugar
the zest of 1 lime
1. Place all paste ingredients into food processor & process into a paste consistency.
2. In a separate 2½ qt heavy bottom sauce pan, pour the cocoanut milk. Add the chicken, any remaining paste, & the remaining ingredients & stir to mix.
3. Bring everything to a boil. Reduce the heat to low, cover saucepan & simmer for 45 minutes or until the chicken is no longer pink in the middle.
4. Stir occasionally to make sure the chicken is evenly & thoroughly cooked. Service or jasmine or basmati rice. Also good over couscous or quinoa.
Chef’s Note:
This recipe is even better the next day! It’s actually very easy to make & is a good 1 pot meal. It sticks to your ribs. I sometimes serve it with a fresh spring green salad with olive oil & balsamic vinegar.
Posted by Trish | Under Dinner, Poultry
Saturday Mar 29, 2008
Submitted by randilicious
Serves 4
Sauce Ingredients:
1 c. water
½ c. sugar
1/3 c. distilled white vinegar
1½ tbsp corn starch
½ c. honey
1 c. orange juice
1 lemon
Chicken Ingredients:
1 lb. chicken cut into 1½” strips
3 tbsp all-purpose flour
3 tbsp corn starch
Rest Ingredients:
2 cloves garlic, minced
10 sticks asparagus, cut into 2″ strips
3 tbsp extra virgin olive oil
1½ c. steamed white rice
1. For sauce: In a medium sauce pan over medium heat, mix water & corn starch until well blended. Stir in sugar, vinegar, orange juice, & honey. Squeeze in 1 lemon. Heat over medium heat for approximately 15 minutes, stirring occasionally, until it reaches a syrup consistency. Set sauce aside.
2. For chicken: Mix together 3 tbsp flour & 3 tbsp corn starch. Dredge chicken strips in flour/corn starch mixture until each chicken strip is well coated. Set aside chicken.
3. Prepare rice in rice cooker, & set aside.
4. In a wok or saucepan, heat olive oil. When oil is hot, toss in garlic. Add chicken & fry in garlic & oil.
5. Stir in asparagus & hear with chicken for 2 minutes. Drain oil.
6. Pour sauce over chicken & asparagus. Serve over bed of steamed white rice.
