I love crab cakes, but I don't love the price of crab. These fish cakes are a great alternative and make for a yummy dinner. These have become one of our top favorite dinners!
Cakes (for 4 people or cut in half for 2):
4 cups 2% milk
2 lbs cod fillets, cut into 2 inch pieces
1 cup panko
1/4 cup chopped parsley
2 TB finely chopped onion or shallots
2 1/2 tsp lemon zest
1 1/2 tsp salt
1 tsp pepper
3 large eggs
2 cloves garlic, minced
1/4 cup lemon juice
1/4 cup olive oil
Sauce:
1/2 cup mayonnaise
2 TB chopped parsley
2 tsp chopped dill
2 tsp dijon mustard
2 tsp lemon juice
To prepare the sauce:
1. Combine all sauce ingredients in a small bowl.
To prepare the fish cakes:
1. Bring milk to a simmer in a medium saucepan. Add fish, cover and simmer for 5 minutes or until fish flakes easily with a fork. Drain well.
2. Mash up fish and combine with 1/2 cup panko and next 7 ingredients (through garlic). Stir in 2 TB lemon juice.
3. Make patties with the fish mixture slightly smaller than the size of the palm of your hand. Dredge in the rest of the panko and place on a plate.
4. Coat a large pan with olive oil and heat to medium-high. Add the patties and cook for 4 minutes on each side or until crispy and golden. Remove from pan and place on a plate with paper towels.
Saturday, March 6, 2010
Eggplant Parmesan Rolls with Swiss Chard
This is eggplant parmesan without the frying and breadcrumbs. I made it the other night for the first time and it was delicious. A nice alternative to lasagna...
2 medium eggplants, trimmed and cut lengthwise into 1/4 slides (use a mandolin if you have one)
Salt
Olive oil
1lb bunch of swiss chard, center ribs removed
2 large eggs
1 15oz container of ricotta
1 3/4 cups grated parmesan
1 15-16oz can of tomato sauce
1 8oz ball of water packed mozzarella, thinly sliced into discs
1. Layer the eggplant slices in a colander, sprinkling each layer with a generous amount of salt. Place over a bowl for 30-60 minutes. The salt will sweat the water out of the eggplant.
2. Wipe the eggplant slices with a damp paper towel to remove the salt. Then dry well with dry paper towels.
3. Turn on the oven broiler to medium high. Line 2 cookie sheets with parchment and lay the slices in one layer. Brush with olive oil and broil one sheet at a time for 3-4 minutes per side or until the eggplant slices are slightly browned on each side. Remove from oven and let cool.
Turn the oven on to 350.
4. Bring a large pot of water to a boil. Add chard and boil until just tender, about 2 minutes. Drain, rinse with cold water. Squeeze chard dry and squeeze again through a paper towel until very dry. Chop until in small pieces.
5. In a medium sized bowl, whisk eggs and mix in ricotta with a pinch of salt. Stir in chopped chard and 1 cup of parmesan.
6. In a large baking dish, pour enough tomato sauce to lightly coat bottom. Taking one piece of eggplant at a time on a clean surface, spoon some of the cheese mixture into the middle of the eggplant and roll up enclosing the filling. Place in the dish, seam side down until all eggplant slices are used.
7. Spoon the rest of the sauce on top of the eggplant rolls and place the mozzarella on top. Scatter the parmesan on top. Cover with tin foil and bake for about 30 minutes. Remove foil and cook until cheese bubbles.
2 medium eggplants, trimmed and cut lengthwise into 1/4 slides (use a mandolin if you have one)
Salt
Olive oil
1lb bunch of swiss chard, center ribs removed
2 large eggs
1 15oz container of ricotta
1 3/4 cups grated parmesan
1 15-16oz can of tomato sauce
1 8oz ball of water packed mozzarella, thinly sliced into discs
1. Layer the eggplant slices in a colander, sprinkling each layer with a generous amount of salt. Place over a bowl for 30-60 minutes. The salt will sweat the water out of the eggplant.
2. Wipe the eggplant slices with a damp paper towel to remove the salt. Then dry well with dry paper towels.
3. Turn on the oven broiler to medium high. Line 2 cookie sheets with parchment and lay the slices in one layer. Brush with olive oil and broil one sheet at a time for 3-4 minutes per side or until the eggplant slices are slightly browned on each side. Remove from oven and let cool.
Turn the oven on to 350.
4. Bring a large pot of water to a boil. Add chard and boil until just tender, about 2 minutes. Drain, rinse with cold water. Squeeze chard dry and squeeze again through a paper towel until very dry. Chop until in small pieces.
5. In a medium sized bowl, whisk eggs and mix in ricotta with a pinch of salt. Stir in chopped chard and 1 cup of parmesan.
6. In a large baking dish, pour enough tomato sauce to lightly coat bottom. Taking one piece of eggplant at a time on a clean surface, spoon some of the cheese mixture into the middle of the eggplant and roll up enclosing the filling. Place in the dish, seam side down until all eggplant slices are used.
7. Spoon the rest of the sauce on top of the eggplant rolls and place the mozzarella on top. Scatter the parmesan on top. Cover with tin foil and bake for about 30 minutes. Remove foil and cook until cheese bubbles.
Halibut with Spicy Mint-Cilantro Chutney
This is a nice light dish that's full of flavor and takes minutes to make. It's great with basmati rice and peas.
1 serrano pepper, halved (jalapeno would work too)
1/2 cup fresh cilantro
1/2 cup chopped green onions
1/4 cup Greek plain yogurt
4. teaspoons of cream cheese
1 1/2 tsp lemon juice
1/2 tsp minced ginger
1/8 tsp salt
1/8 tsp sugar
1/8 tsp cumin
1 clove garlic, crushed
2 TB chopped fresh mint
1/2 tsp garam masala
1/4 tsp salt
4 halibut filets
1 TB butter
1TB canola oil
1. Remove seeds from half of the pepper and leave the seeds in the other half. Place both halves in a food processor and mince. Add cilantro and next 9 ingredients (through garlic) and process until smooth. Stir in mint.
2. Heat a large pan to medium high heat. Combine garam masala and 1/4 tsp salt. Sprinkle evenly over fish.
3. Add oil and butter to pan and melt. Add fish to pan and cook 3 minutes per side or until done. Serve with chutney.
1 serrano pepper, halved (jalapeno would work too)
1/2 cup fresh cilantro
1/2 cup chopped green onions
1/4 cup Greek plain yogurt
4. teaspoons of cream cheese
1 1/2 tsp lemon juice
1/2 tsp minced ginger
1/8 tsp salt
1/8 tsp sugar
1/8 tsp cumin
1 clove garlic, crushed
2 TB chopped fresh mint
1/2 tsp garam masala
1/4 tsp salt
4 halibut filets
1 TB butter
1TB canola oil
1. Remove seeds from half of the pepper and leave the seeds in the other half. Place both halves in a food processor and mince. Add cilantro and next 9 ingredients (through garlic) and process until smooth. Stir in mint.
2. Heat a large pan to medium high heat. Combine garam masala and 1/4 tsp salt. Sprinkle evenly over fish.
3. Add oil and butter to pan and melt. Add fish to pan and cook 3 minutes per side or until done. Serve with chutney.
Sunday, January 10, 2010
Tupelo Gumbo
There's a fairly new southern restaurant in Inman Square. I went with Kel and Reba right after it opened about 6 months ago and I had the gumbo. I LOVED it, and I've been wanting to go back ever since. Luckily, my most recent Food & Wine magazine featured Tupelo and included their gumbo recipe. Now we can all make it and save our money for dinner out somewhere else.
1 cup flour
1/2 cup vegetable oil
1 large onion, diced
3 celery ribs, diced
3 cloves minced garlic
6 cups chicken stock
6 oz andouille sausage, thinly sliced
2 bay leaves
1 TB jerk seasoning
1 TB dried thyme
1 TB paprika
3/4 lb fresh okra, thinly sliced
Handful of cooked, shredded chicken (good use of leftovers from a roast chicken!)
Salt and pepper
Steamed rice (1 cup dry makes the right amount)
1. In a large dutch oven or cast iron casserole, whisk the flour and oil until smooth and until it forms a paste. Cook over moderatly low heat until deep brown (this will take close to an hour).
2. Add the onion, celery and garlic and cook over moderately low heat until soft - about 20 minutes.
3. Gradually add the stock and whisk until smooth. Add the sausage, bay leaves, jerk seasoning, thyme and paprika and bring to a simmer. Cook over low heat for 45 minutes, stirring occasionally.
4. Add the okra and simmer in the soup until tender, about 15 minutes. Stir in the chicken meat and season the gumbo with salt and pepper.
5. Serve in a bowl over a scoop of rice.
1 cup flour
1/2 cup vegetable oil
1 large onion, diced
3 celery ribs, diced
3 cloves minced garlic
6 cups chicken stock
6 oz andouille sausage, thinly sliced
2 bay leaves
1 TB jerk seasoning
1 TB dried thyme
1 TB paprika
3/4 lb fresh okra, thinly sliced
Handful of cooked, shredded chicken (good use of leftovers from a roast chicken!)
Salt and pepper
Steamed rice (1 cup dry makes the right amount)
1. In a large dutch oven or cast iron casserole, whisk the flour and oil until smooth and until it forms a paste. Cook over moderatly low heat until deep brown (this will take close to an hour).
2. Add the onion, celery and garlic and cook over moderately low heat until soft - about 20 minutes.
3. Gradually add the stock and whisk until smooth. Add the sausage, bay leaves, jerk seasoning, thyme and paprika and bring to a simmer. Cook over low heat for 45 minutes, stirring occasionally.
4. Add the okra and simmer in the soup until tender, about 15 minutes. Stir in the chicken meat and season the gumbo with salt and pepper.
5. Serve in a bowl over a scoop of rice.
Shrimp & Cheese Stuffed Poblanos with Rice
Chiles Rellenos is probably my favorite Mexican meal. This is a great version and it's fast and easy to make.
1 cup basmati rice
2 cups chicken broth
1/2 onion, diced
1 TB tomato paste
3 poblano peppers
1/2 lb shrimp
handful of mushrooms sliced
3 cloves minced garlic
1 TB flour
1/2 tsp red pepper flakes
1/2 cup milk
1/2 cup shredded queso blanco or Monterrey Jack
2 TB chopped cilantro
1. Heat olive oil in a medium saucepan. Add onions and cook until soft. Add tomato paste and stir well. Add the rice and broth and bring to a boil. Cover and turn the heat to low.
2. Turn your broiler on high and place the poblanos into the oven. Keep an eye on them and turn as they begin to char. Cook until all sides are bubbly. When done, remove the poblanos and place them in a sealed ziplock bag for about 5-10 minutes.
3. Remove the poblanos from the bag and deskin them. Carefully cut the tops off and remove the seeds.
4. Heat a large skillet over medium high heat. Add oil to the pan to coat and then add the shrimp and mushrooms and cook until shrimp is done - about 3 minutes. Remove from the pan and set aside
5. Add the garlic and the red pepper to the pan and saute for about a minute. Add the flour and stir until it forms a paste with the oil.
6. Add the milk and stir for about a minute. Remove the pan from the heat and add the cheese. This should form a thick sauce. Add more cheese if you need to thicken it. When the cheese is melted, add the shrimp and cilantro and salt and pepper.
7. Scoop the cheese and shrimp mixture and fill each of the poblanos. Place on a lined cookie sheet and put back in the oven for about 2 minutes under the broiler.
8. Serve with rice.
1 cup basmati rice
2 cups chicken broth
1/2 onion, diced
1 TB tomato paste
3 poblano peppers
1/2 lb shrimp
handful of mushrooms sliced
3 cloves minced garlic
1 TB flour
1/2 tsp red pepper flakes
1/2 cup milk
1/2 cup shredded queso blanco or Monterrey Jack
2 TB chopped cilantro
1. Heat olive oil in a medium saucepan. Add onions and cook until soft. Add tomato paste and stir well. Add the rice and broth and bring to a boil. Cover and turn the heat to low.
2. Turn your broiler on high and place the poblanos into the oven. Keep an eye on them and turn as they begin to char. Cook until all sides are bubbly. When done, remove the poblanos and place them in a sealed ziplock bag for about 5-10 minutes.
3. Remove the poblanos from the bag and deskin them. Carefully cut the tops off and remove the seeds.
4. Heat a large skillet over medium high heat. Add oil to the pan to coat and then add the shrimp and mushrooms and cook until shrimp is done - about 3 minutes. Remove from the pan and set aside
5. Add the garlic and the red pepper to the pan and saute for about a minute. Add the flour and stir until it forms a paste with the oil.
6. Add the milk and stir for about a minute. Remove the pan from the heat and add the cheese. This should form a thick sauce. Add more cheese if you need to thicken it. When the cheese is melted, add the shrimp and cilantro and salt and pepper.
7. Scoop the cheese and shrimp mixture and fill each of the poblanos. Place on a lined cookie sheet and put back in the oven for about 2 minutes under the broiler.
8. Serve with rice.
Bibimbap
When I lived in Senegal, the most common rice dish was cooked so that the rice crisped and hardened at the bottom of the pot. Those chewy bits were the best and you were given a little as an added bonus, especially if you're a guest at someone's house. Well, Bibimbap isn't a West African dish, it's Korean. But it known for its brown, chewy, crispy cooked rice that forms a layer on the bottom of the pan. I love it. When you order it in a Korean restaurant, it's served in a red hot pot at the table. Need an excuse to eat veggies? You can substitute almost any veggies - bean sprouts, zucchini, mushrooms, etc. Here it is...
Ingredients:
1/4 cup soy sauce
4 tbsp chopped garlic
1 tbsp grated ginger
2 tbsp brown sugar
3 tbsp toasted sesame oil
1/4 lb thinly sliced pork tenderloin or beef - sliced as thinly as possible (note, this is a great use of leftover roast pork or beef that's been in the freezer - half frozen meat is a LOT easier to thinly slice)
2 green onions, chopped into thirds and thinly sliced, vertically
1 tbsp white vinegar
1 carrot sliced into matchsticks
1 bunch of kale, stems removed and leaves chopped/shredded
3 tbsp vegetable oil
2 eggs
2 cups cooked sushi rice (substitute jasmine rice if needed)
1. Mix 1/4 cup of soy sauce, 2 tbsp garlic, the ginger, and brown sugar in a medium sized bowl. Add the meat and mix well. Marinate for about 1/2 hour (or while you're preparing everything else).
2. In a small bowl, combine the vinegar, 1 tbsp sesame oil, and green onions. Add salt and pepper, mix and set aside.
3. Heat a large cast iron pan on medium high heat. Add the vegetable oil and when hot, add all of the rice and press down firmly with a spatula. Turn heat to medium and let cook for 15 minutes, until it gets brown and crispy on the bottom.
4. In a medium skillet, heat 1 tbsp sesame oil. Add the carrots and cook until slightly softened. Remove from pan and set aside, covered to stay warm.
5. In same pan, add 1 tbsp sesame oil, 2 tbsp garlic, and the kale. Saute until just soft. Remove from pan and set aside with the carrots.
6. In same pan, add the meat and meat and cook until heated through. Remove from pan and set aside with the carrots.
7. Finally, in same pan, fry the two eggs, keeping the yolks runny.
8. While the eggs cook, spoon the rice into bowls. Add some carrots, kale, green onions, and meat. Put the fried eggs on top.
Monday, November 30, 2009
Sweet & Spicy Asian Chicken Wings
Paddy & I recently had over our good friends Reba & Andy for dinner. They love Asian cuisine and Andy makes fried dumplings that are out of this world! I need to get that recipe... Anyway, I went a little overboard with the food and made a ridiculous spread of Asian delights. I tried this recipe for sweet and spicy chicken and it was delicious. You can use either small drumsticks or chicken wings and this dish makes a great appetizer or part of a dinner buffet. Also good with full sized drumsticks.
2 cups orange juice
1 cup pineapple juice
2 tbsp orange zest
2 tbsp minced garlic
2 tbsp minced ginger
1/2 cup chopped green onion
1 tbsp sesame oil
1/2 cup soy sauce
1/2 cup mirin
1 cup sugar
2 tsp crushed red pepper
1 dozen small chicken wings or drumsticks
2 tsp salt
2 tbsp cilantro
1. Place the first 11 ingredients (through the red pepper) in a medium saucepan and bring to a boil. Bring down to medium and stir occasionally until sugar is dissolved and liquid has reduced to a thick syrup (about 20 minutes).
2. Take the marinade off the heat and let cool almost completely.
3. Put the chicken in a large ziplock bag. Sprinkle with salt and pour all but about 1/4 cup of the cooled marinade into the bag with the chicken. Let the chicken marinate at least an hour but no more than a day. Put the unused marinade aside or in the fridge if you're not going to use it for more than an hour or so...you'll need it later.
4. When ready to bake, preheat oven to 375. Line a baking sheet with tin foil. Pull the chicken out of the bag with tongs and place the wings on the baking sheet. Discard the rest of the marinade from the bag.
5. Bake about 40-45 minutes or until the chicken is done. When done, remove from oven and drizzle the chicken lightly with the marinade that you had set aside earlier (not the marinade that was in the bag with the chicken!).
6. Sprinkle the chicken with the chopped cilantro and sesame seeds if you have them.
2 cups orange juice
1 cup pineapple juice
2 tbsp orange zest
2 tbsp minced garlic
2 tbsp minced ginger
1/2 cup chopped green onion
1 tbsp sesame oil
1/2 cup soy sauce
1/2 cup mirin
1 cup sugar
2 tsp crushed red pepper
1 dozen small chicken wings or drumsticks
2 tsp salt
2 tbsp cilantro
1. Place the first 11 ingredients (through the red pepper) in a medium saucepan and bring to a boil. Bring down to medium and stir occasionally until sugar is dissolved and liquid has reduced to a thick syrup (about 20 minutes).
2. Take the marinade off the heat and let cool almost completely.
3. Put the chicken in a large ziplock bag. Sprinkle with salt and pour all but about 1/4 cup of the cooled marinade into the bag with the chicken. Let the chicken marinate at least an hour but no more than a day. Put the unused marinade aside or in the fridge if you're not going to use it for more than an hour or so...you'll need it later.
4. When ready to bake, preheat oven to 375. Line a baking sheet with tin foil. Pull the chicken out of the bag with tongs and place the wings on the baking sheet. Discard the rest of the marinade from the bag.
5. Bake about 40-45 minutes or until the chicken is done. When done, remove from oven and drizzle the chicken lightly with the marinade that you had set aside earlier (not the marinade that was in the bag with the chicken!).
6. Sprinkle the chicken with the chopped cilantro and sesame seeds if you have them.
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