Fish Sandwich

 

Fish sandwich

Fish Sandwich

  • Servings: 2-4
  • Difficulty: Easy
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Fish is one of those versatile ingredients that is so under utilized in my house and it shouldn’t be simply because it not only tastes good but is good for you and there are endless ways to prepare it.

This recipe is great for a quick and easy lunch and when complimented by a nice salad it hits all the right notes.

Cooks note: I use Basa (Vietnamese Catfish) because it is a firm white flesh fish that holds up well to various applications and is inexpensive but feel free to use whatever fish you like.

Here’s how we do this one.

Shopping list:

  • 4 Basa filets
  • 2 Eggs
  • sliced Tomatoes
  • Mayonnaise
  • 1 cup All Purpose flour
  • 1/2 cup Cornstarch
  • 3 teaspoons Old Bay® seasoning
  • 1 1/2 teaspoons Salt
  • 1 1/2 teaspoons ground Pepper
  • 4 soft Kaiser rolls
  • Canola Oil for frying

Putting it all together:

  1. In a non reactive bowl mix the flour, cornstarch, salt, pepper and Old Bay®.
  2. In a separate bowl mix the eggs together.
  3. Heat 2 inches of oil in a large deep pan.
  4. Dredge the fish in the flour, egg and flour and cook in the oil until golden brown on both sides.
  5. Remove the fish to drain on a paper towel.
  6. Split the kaisers and lightly toast the inside.
  7. Spread mayonnaise on the bottom bun topped with a tomato slice and the fish.
  8. Enjoy.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                            Bon Appetit 

Five Spice Fish

Fice Spice Fish

Five Spice Fish

  • Servings: 4-6
  • Difficulty: Easy
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The original recipe I found was under the title Hong Kong Fish and it intrigued me so much I had to look at it and from what I saw the main difference between our fish and Hong Kong Fish is the type of sauce it is served with. In Hong Kong it is usually served with a Tomato Sauce, Corn Sauce or Black Pepper Sauce but since I didn’t feel like making a sauce I simply left that part out.

Here’s how we do this one.

Shopping list:

  • 4 Basa filets
  • 1 cup Flour
  • 1/2 cup Cornstarch
  • 3 tablespoons Chinese Five Spice
  • 1 1/2 teaspoons Salt
  • 1 1/2 teaspoons Ground Pepper
  • 2 large Eggs 
  • 2 teaspoons Water
  • Green Onion for garnish.
  • Canola oil for frying 

Putting it all together:

  1. Preheat the oil in a large pan.
  2. In a non reactive bowl mix all the dry ingredients together.
  3. In a separate bowl mix together the eggs and water.
  4. Dredge the filets in the egg mixture and then in the flour mix.
  5. Fry the filets in the oil until golden brown.
  6. Remove to papers towels to drain. and garnish with green onion
  7. Enjoy.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                            Bon Appetit 

Schnitzel on a Bun

 

 

 

Schnitzel on a Bun ii

Schnitzel on a Bun

  • Servings: 10 - 12
  • Difficulty: Easy
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This is a very classic and iconic German dish that goes by many names and is present in many cuisines around the world…. Weiner Schnitzel in Vienna, Jagerschnitzel (hunters schnitzel) in Germany and Chuleta in Colombia. 

Schnitzel is made by pounding meat thin, putting it through a breading station and then frying it until crispy. It is traditionally served with a lemon wedge and either potato salad,  boiled potatoes with parsley and butter or, as is the case in Germany, Spatzle. Here in North America it is not uncommon to find it served on a bun with tomatoes and Sauerkraut alongside french fries but since I can’t stand Sauerkraut I used Coleslaw instead

However you choose to do it this is one awesome dish that is sure to please.

Here’s how we do this one.

Shopping list:

  • 1 half Pork Loin (about 4 pounds), trimmed of fat and sliced into 1/2 inch thick cutlets.
  • 1 cup Bread Crumbs
  • 1/2 – 2/3 cups Flour
  • 3 Eggs plus 3 tbsp Water
  • 3 Lemons – quartered
  • 10 – 12 Lettuce leaves
  • 2 large Tomatoes
  • 3 tsp Granulated Garlic
  • 1/4 grated Parmesan cheese
  • Salt and Pepper
  • 10 – 12 Crusty rolls
  • Canola Oil for frying
  • German Mustard or a Grainy Mustard (optional)

Putting it all together:

  1. Place the cutlets between two pieces of wax paper and, using a meat mallet, pound until 1/4 inch thick.
  2. Using three shallow pans set up your dredging station by placing the flour in one, breadcrumbs in the second and the egg and water in the third.
  3. Season the flour with salt, pepper and garlic.
  4. Mix the egg and water until well blended.
  5. Mix the Breadcrumbs and Parmesan until well incorporated.
  6. Heat about a half inch of oil in a large pan
  7. Taking the pork dredge in the flour, dip in the egg and cover with breadcrumbs shaking off the excess.
  8. Shallow fry the pork until golden brown on both sides and set on paper towels to drain.
  9. Toast the inside of the crusty roll and build the sandwich by placing lettuce on the bottom topped with the schnitzel and tomato.
  10. Spread mustard on the top bun and plate.

There you have it another “simple bust tasty recipe for the grilling season and beyond.”

Until next time……….

                           Bon Appetit

Chicken and Shrimp with Sauce Cantonese

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Chicken and Shrimp with Sauce Cantonese

  • Servings: 4-6
  • Difficulty: Easy
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The sauce recipe for this dish comes from a book, The Encyclopedia of Creative Cooking, that was published back in 1985 and has 2000 recipes in it. I chose this sauce as it appeared to pair well with Chicken and Shrimp and I also had 95% of all the ingredients in the house.

I was pleased with the overall taste of this recipe however I was disappointed in the amount of sauce it produced as I would have liked more.

Cooks note: Increase the sauce recipe by 1/3 – 1/2 for a more saucier result.

Here’s how we do this one.

Shopping list: 

  • 1 bag 31-40 Shrimp – peeled and tail off
  • 2 Chicken breast – sliced into small piece
  • 1 large package Udon noodles
  • 2 tablespoons Vegetable oil
  •  1 teaspoon grated Ginger
  •  3 Garlic cloves – grated
  • 1 1/2 pounds Sugar Snap Peas
  •  1 cup Chicken broth
  • 2 tablespoons Hoisin sauce
  •  1 teaspoon Soya sauce
  •  1 teaspoon Sugar
  •  1 tablespoons Dry Sherry
  •  1 tablespoon Cornstarch with 2 tablespoons Water
  •  1 Egg – beaten 
  • 2 Green Onion tops – chopped for garnish 

Putting it all together:

  1. Heat the oil in a large Fry pan or Wok and cook the chicken in batches and set aside.
  2. In a large non reactive mixing bowl combine the remaining ingredients except the Shrimp, Egg, Green Onions, Peas and Cornstarch and water.
  3. Pour the sauce ingredients into the pan or wok and bring just to a boil.
  4. Mix the cornstarch and water together and whisk into the boiling sauce. Reduce the heat and let simmer until it starts to thicken.
  5. Temper the beaten egg by adding a small amount of the sauce liquid and then add to the pan/wok and stir well.
  6. Add the remaining ingredients except the green onion and simmer until the shrimp is cooked.
  7. Prepare the noodles according to the package instructions.
  8. Plate the noodles, top with the sauce and green onions and enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                           Bon Appetit 

 

Steak and Kidney pie

Steak and Kidney pie

  • Servings: 4-6
  • Difficulty: medium
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2017-03-24 18.59.51

 

‘Chef’ doesn’t mean that you’re the best cook, it simply means ‘boss.’

Tom Colicchio

This is one of those recipes where people look at the title and either turn up their nose automatically or, as in my wife’s case, it elicits a warm walk down memory lane .In my case my childhood memories do not include this staple of British cookery because my dad was a Pork man through and through but there were also 7 kids and so the food budget was aimed at lower costing but still healthy foods like Liver.

Now this recipe is not an original from me but it is my adaptation of one from Mary Sue Milliken and Susan Feniger so kudos chefs and thank you for giving me the base for my twist on your recipe.

Here’s how we do this one.

Shopping list:

  • 1 pound bottom Sirloin steak tails – cubed
  • 12 ounces Beef Kidney – cored, rinsed and cubed
  • 1 1/2 cups Mushrooms – quartered
  • 1 medium sweet Onion – roughly diced
  • 1 12 ounce can Guinness
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons liquid Beef base
  • 5 tablespoons Canola oil
  • Salt and pepper
  • 1 1/3 cups of Flour plus 1/3 cup
  • 1 Egg
  • 1/2 cup cold Butter
  • 1 teaspoon Salt
  • 3 tablespoons ice Water
  • 2 tablespoons melted Butter

Putting it all together:

  1. Prepare the pastry: In a large bowl, combine flour with butter and salt. Mix lightly with your fingertips until butter forms pea sized pieces. Whisk together egg and 1 tablespoon of the water. Add to flour mixture all at once, mixing gently with your fingertips. You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together. If the pastry is too dry, add up to 2 more tablespoons of water.
  2. Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a plastic bag and form pastry into a disk. Refrigerate a minimum of 30 minutes, or as long as 3 days.
  3. Meanwhile: Heat 2 tablespoons of the oil in a casserole or Dutch oven. Add the onions, garlic and mushrooms and cook for about four minutes. Add the 1/3 cup of flour and mix well.
  4. Stir in the Worcestershire, beef base, bay leaves and salt and pepper.
  5. Pour in the Guinness and bring to a boil.
  6. Add in the steak and kidney, mix well, cover and place in the oven and simmer for about 1 hour or until the meat is fork tender.
  7. Preheat the oven to 375°. Roll out the pastry to a thickness of 1/4 inch.
  8. Fill 4 oval Au Gratin dishes or one 9 inch pie pan with the steak and kidney mix and cover with the pastry. Make a vent hole in the pastry, brush the melted butter on the top and put back in the oven for 25 minutes or until the pastry is golden.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……….

                           Bon Appetit

Buttermilk cheddar loaf

  • Servings: 12-14
  • Difficulty: easy
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This may very well be my first and only foray into the world of making bread. You see I don’t bake a lot—– truth be told I do very little baking simply because it is not something that is in my “wheelhouse” (otherwise known as my comfort zone) but since I was making some biscuits for a family gathering I thought I would try my hand at it and see where we got to and since it was a present for my mother I will have to wait to receive the verdict.

The great thing about this recipe is that it is one of those “simple but tasty recipes for the grilling season and beyond” and is so versatile it can be used for breakfast, lunch or dinner or even a late night snack when you are feeling a wee bit peckish. One of the other great things about this recipe is that you can twist it and turn it and add all kinds of things to make it yours.

Try adding things like Jalapenos, bacon, dill or BACON AND JALAPENOS. The combinations are near limitless.

Here’s the one that I put together……….

Ingredients:

  • 2 1/2 cups of All Purpose (ap) flour
  • 1/4 sugar
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons dried parsley
  • 1 Egg
  • 1 cup Buttermilk
  • 1/4 melted butter
  • 1 to 1 1/2 cups shredded old or sharp cheddar

Putting it all together:

  • Pre heat the oven to 350 degrees
  • In a medium size bowl mix the first seven ingredients together
  • In a large measuring cup add the milk,egg and melted butter and whisk until well incorporated
  • Mix the cheese into the dry ingredients
  • Add the buttermilk mixture and mix with a spatula until just wet. If it looks a little to thick you can add some water
  • Spoon into a pre greased (use cooking spray as it’s easier) 4 x 8 loaf pan
  • Bang the pan on the counter a couple of times in an effort to get the mixture to settle and avoid air bubbles
  • Pop the pan into the oven and bake for 55 minutes or until a toothpick inserted into the middle comes out clean.
  • Let cool for about ten minutes, slice and enjoy.

So there you have the easy peasy Buttermilk Cheddar loaf and another “simple but tasty recipe for the grilling season and beyond”

Thanks for dropping by and until next time………..

                                  Bon Apettite