Tartar Sauce for Fish
This recipe makes a small amount for 2 people
Ingredients
3/4 cup Mayonnaise
2 Gherkins chopped
12 Capers chopped
1 tablespoon Parsley chopped
Salt
Pepper
Directions
Finely chop 2 gherkins, 12 capers, and enough parsley for 1 tablespoon. Mix with 3/4 cup mayonnaise. Good with cod deep fried in beer batter. (Recipe posted 3/3/12) or fried flounder with panka breadcrumbs (posted 4/23/13)
This can be made ahead and refrigerated.
Tuesday, April 23, 2013
Fried Flounder with Panka Breadcrumbs
Fried Flounder with Panka Breadcrumbs
(serves 4)
Ingredients
4 Flounder Fillets
1/2 cup flour
1 egg beaten
1 cup Panka breadcrumbs
1 tablespoon olive oil
1 tablespoon butter
Lemon cut into wedges
Directions
Take 3 separate cereal bowls, in one put the flour, in the second a beaten egg and in the third the panka breadcrumbs
Rinse the fish
Dip the fish in the flour, then the egg, and finally the panka breadcrumbs.
Saute in olive oil and butter, make sure the oil and butter sizzle when the fish is dropped in. Should not take more than three minutes on each side. Serve with lemon wedges.
Nice with french fries and a salad.
(serves 4)
Ingredients
4 Flounder Fillets
1/2 cup flour
1 egg beaten
1 cup Panka breadcrumbs
1 tablespoon olive oil
1 tablespoon butter
Lemon cut into wedges
Directions
Take 3 separate cereal bowls, in one put the flour, in the second a beaten egg and in the third the panka breadcrumbs
Rinse the fish
Dip the fish in the flour, then the egg, and finally the panka breadcrumbs.
Saute in olive oil and butter, make sure the oil and butter sizzle when the fish is dropped in. Should not take more than three minutes on each side. Serve with lemon wedges.
Nice with french fries and a salad.
Monday, April 22, 2013
Prepared Homemade Horseradish
Prepared Homemade Horseradish
Prepared horseradish in a jar is excellent, but you can also make your own at a fraction of the cost and keep it in the freezer.
Ingredients
1 horseradish root
1/4 cup white vinegar
Directions
Soak the horseradish root in water, brush the root well to remove any dirt. Peel the horseradish as best you can. Chop the horseradish into rough chunks, place in a food processor and pulse until it is quite fine. Add 1/4 cup white vinegar, pulse again and then place the mixture in a jar. This keeps well in the freezer and can be used as needed, you can cut bits out with a knife and return the horseradish for later use to the freezer.
I especially like this when making a dip for shrimp.
Prepared horseradish in a jar is excellent, but you can also make your own at a fraction of the cost and keep it in the freezer.
Ingredients
1 horseradish root
1/4 cup white vinegar
Directions
Soak the horseradish root in water, brush the root well to remove any dirt. Peel the horseradish as best you can. Chop the horseradish into rough chunks, place in a food processor and pulse until it is quite fine. Add 1/4 cup white vinegar, pulse again and then place the mixture in a jar. This keeps well in the freezer and can be used as needed, you can cut bits out with a knife and return the horseradish for later use to the freezer.
I especially like this when making a dip for shrimp.
Tahini Sauce
Tahini Sauce (Chef Kamal Al-Faqih)
Tahini is made from ground sesame seeds. When using tahini, be sure to mix it well in the jar before using, the paste tends to separate from the oil.
This sauce is often served with fish, but can be used as a dip for fried cauliflower.
Ingredients
1 large clove garlic
1 teaspoon salt
1/2 cup tahini (mix well in the jar before using)
1/3 cup freshly squeezed lemon juice
1/4 cup water
1/4 cup finely chopped parsley
Directions
Mash the garlic and salt to a pulp, using a pestle. Add 1/2 cup tahini, 1/3 cup lemon juice, 1/4 cup water and mix well until it is creamy. The consistency should be similar to pancake batter.
With a spoon, mix in 1/4 cup finely chopped parsley, using just the leaves and tender stems.
You can refrigerate this sauce until you need it, although it can thicken in the fridge, If this occurs, thin the sauce with lemon juice or water.
Tahini is made from ground sesame seeds. When using tahini, be sure to mix it well in the jar before using, the paste tends to separate from the oil.
This sauce is often served with fish, but can be used as a dip for fried cauliflower.
Ingredients
1 large clove garlic
1 teaspoon salt
1/2 cup tahini (mix well in the jar before using)
1/3 cup freshly squeezed lemon juice
1/4 cup water
1/4 cup finely chopped parsley
Directions
Mash the garlic and salt to a pulp, using a pestle. Add 1/2 cup tahini, 1/3 cup lemon juice, 1/4 cup water and mix well until it is creamy. The consistency should be similar to pancake batter.
With a spoon, mix in 1/4 cup finely chopped parsley, using just the leaves and tender stems.
You can refrigerate this sauce until you need it, although it can thicken in the fridge, If this occurs, thin the sauce with lemon juice or water.
Wednesday, April 17, 2013
Fasuylia bi Lahm (Lima Beans with Lamb Meat
Fasuylia bi Lahm
(Lima Beans with lamb meat)
Vanessa’s favorite dish!
My mother in law used to
make fasulya with canned
butter beans and lean lamb
meat from the leg cut into
cubes. Chef Kamal uses
lima beans (frozen Fordhook
lima beans) He says they are
plump with a nice buttery texture,
which is why I think my mother in
law liked the butter beans. Mary
Ann Fuleihan soaks dry white beans
for 2 hours in boiling water, and then proceeds with pretty much the same recipe as the others, she uses beef instead of lamb (top round or London broil) I took a bit from everyone and used frozen baby lima beans.
Ingredients
1 lb lean lamb meat from the leg cut into 1 inch cubes (or lean beef, top round/London broil)
1 large clove garlic
1/ 1/2 teaspoons salt
2 packages frozen baby lima beans (or 2 cans butter beans)
3 tablespoon freshly squeezed lemon juice
1 onion chopped
1/4 teaspoon pepper
1 tablespoon allspice
1/2 teaspoon cinnamon
4 cups boiling water
1 small can tomato paste
1/3 cup chopped cilantro.
Directions
Preheat 2 tablespoons olive oil in a large pot over medium high heat. Add the lamb meat cut into 1 inch cubes and fry until brown on all sides. Add 1 chopped onion and saute for a few minutes until the onion has changed color. 1 teaspoon salt and saute for 4 minutes. Add the meat and saute until brown on all sides. Meanwhile crush 1 clove garlic with 1 1/2 teaspoons salt with a mortar and pestle until it is mushed to a pulp. Add to the meat and onion along with 3 tablespoons lemon juice, 1/4 teaspoon pepper, 1 tablespoon allspice, 1/2 teaspoon cinnamon and 4 cups boiling water. Stir together. Add 1/3 cup chopped cilantro using green leaves and tender stems. Add 1 can tomato paste and stir till all the paste is dissolved. Bring to a boil. Then lower heat, cover and simmer for 1 1/2 hours or till meat is tender.
Check the meat.
Add 2 packages frozen baby lima beans and simmer for 30 minutes. Check to make sure beans are tender.
Serve with rice.
(Lima Beans with lamb meat)
Vanessa’s favorite dish!
My mother in law used to
make fasulya with canned
butter beans and lean lambmeat from the leg cut into
cubes. Chef Kamal uses
lima beans (frozen Fordhook
lima beans) He says they are
plump with a nice buttery texture,
which is why I think my mother in
law liked the butter beans. Mary
Ann Fuleihan soaks dry white beans
for 2 hours in boiling water, and then proceeds with pretty much the same recipe as the others, she uses beef instead of lamb (top round or London broil) I took a bit from everyone and used frozen baby lima beans.
Ingredients
1 lb lean lamb meat from the leg cut into 1 inch cubes (or lean beef, top round/London broil)
1 large clove garlic
1/ 1/2 teaspoons salt
2 packages frozen baby lima beans (or 2 cans butter beans)
3 tablespoon freshly squeezed lemon juice
1 onion chopped
1/4 teaspoon pepper
1 tablespoon allspice
1/2 teaspoon cinnamon
4 cups boiling water
1 small can tomato paste
1/3 cup chopped cilantro.
Directions
Preheat 2 tablespoons olive oil in a large pot over medium high heat. Add the lamb meat cut into 1 inch cubes and fry until brown on all sides. Add 1 chopped onion and saute for a few minutes until the onion has changed color. 1 teaspoon salt and saute for 4 minutes. Add the meat and saute until brown on all sides. Meanwhile crush 1 clove garlic with 1 1/2 teaspoons salt with a mortar and pestle until it is mushed to a pulp. Add to the meat and onion along with 3 tablespoons lemon juice, 1/4 teaspoon pepper, 1 tablespoon allspice, 1/2 teaspoon cinnamon and 4 cups boiling water. Stir together. Add 1/3 cup chopped cilantro using green leaves and tender stems. Add 1 can tomato paste and stir till all the paste is dissolved. Bring to a boil. Then lower heat, cover and simmer for 1 1/2 hours or till meat is tender.
Check the meat.
Add 2 packages frozen baby lima beans and simmer for 30 minutes. Check to make sure beans are tender.
Serve with rice.
Saturday, April 13, 2013
Baked Perch with Horseradish
Baked Perch
A really nice tender juicy fish with a little kick from the horseradish.
Ingredients
Perch filets
1/4 cup butter
1 teaspoon dry mustard
1/2 teaspoon salt
1 tablespoon lemon juice
1 tablespoon horseradish
Topping
1 tablespoon melted butter
1/4 cup breadcrumbs
1 tablespoon chopped chives (or dried)
1/4 teaspoon pepper
1 scallion finely chopped
Directions
Preheat oven to 350 degrees F.
Melt 1/4 cup butter in baking dish. Add 1 teaspoon dry mustard, 1/2 teaspoon salt, 1 tablespoon lemon juice, and 1 tablespoon horseradish. Stir to blend.
Dip both sides of the perch into melted seasoned butter. Place in same baking dish.
Make the topping in a bowl. Combine 1 tablespoon melted butter, 1/4 cup breadcrumbs, 1 tablespoon chopped chives, 1/4 teaspoon pepper and 1/4 teaspoon pepper sauce.
Sprinkle topping over perch.
Bake for 20 - 25 minutes till fish flakes with fork.
A really nice tender juicy fish with a little kick from the horseradish.
Ingredients
Perch filets
1/4 cup butter
1 teaspoon dry mustard
1/2 teaspoon salt
1 tablespoon lemon juice
1 tablespoon horseradish
Topping
1 tablespoon melted butter
1/4 cup breadcrumbs
1 tablespoon chopped chives (or dried)
1/4 teaspoon pepper
1 scallion finely chopped
Directions
Preheat oven to 350 degrees F.
Melt 1/4 cup butter in baking dish. Add 1 teaspoon dry mustard, 1/2 teaspoon salt, 1 tablespoon lemon juice, and 1 tablespoon horseradish. Stir to blend.
Dip both sides of the perch into melted seasoned butter. Place in same baking dish.
Make the topping in a bowl. Combine 1 tablespoon melted butter, 1/4 cup breadcrumbs, 1 tablespoon chopped chives, 1/4 teaspoon pepper and 1/4 teaspoon pepper sauce.
Sprinkle topping over perch.
Bake for 20 - 25 minutes till fish flakes with fork.
Roast Chicken with Pineapple Glaze
Roast Chicken with Pineapple Glaze
Ingredients
1 chicken for roasting
Salt
Pepper
Butter
For the Glaze:
1 can crushed pineapple
1 cup brown sugar
1/4 cup lemon juice
2 tablespoon mustard
1 teaspoon soy sauce
Directions
Preheat oven to 350 degrees F.
Wash chicken and pat dry with a paper towel.
Brush chicken with melted butter and sprinkle chicken with salt and pepper.
Bake in oven for 1 hour, brushing every 20 minutes.
Prepare the glaze by combining 1 can crushed pineapple, 1 cup brown sugar, 1/4 cup lemon juice, 2 tablespoons Dijon mustard and 1 teaspoon soy sauce.
Pour over chicken. Return to oven for 1 hour more covered. Bake for another 15 minutes uncovered.
Ingredients
1 chicken for roasting
Salt
Pepper
Butter
For the Glaze:
1 can crushed pineapple
1 cup brown sugar
1/4 cup lemon juice
2 tablespoon mustard
1 teaspoon soy sauce
Directions
Preheat oven to 350 degrees F.
Wash chicken and pat dry with a paper towel.
Brush chicken with melted butter and sprinkle chicken with salt and pepper.
Bake in oven for 1 hour, brushing every 20 minutes.
Prepare the glaze by combining 1 can crushed pineapple, 1 cup brown sugar, 1/4 cup lemon juice, 2 tablespoons Dijon mustard and 1 teaspoon soy sauce.
Pour over chicken. Return to oven for 1 hour more covered. Bake for another 15 minutes uncovered.
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