1 Box Tempura batter
1 Box Panko Bread Crumbs
2 Filets of your favorite fish- Mahi Mahi, Halibut, Cod etc
Oil for frying
1/2 Head of cabbage
Corn or Flour tortillas
Adobe chili mayo ( recipe below)
Tomatillo salsa
Lime wedges
Cilantro
For the fish cut into strips that fit nice in the bottom of the tortillas, in three seperate dished one with a little dry tempura mix, one with tempura made by directions on the box, and one dish with Panko bread crumbs. First dip into the dry tempura, then the wet tempura and lastly dip into the panko. Fry until golden brown.
Adobe chili mayo:
2 Chili's
1 T of the adobe sauce that the chilis are in
1/2 cup Mayo
1/2 cup Sour cream
1 t Lime juice
Add it all to the blender and blend until smooth.
Tomatillo Salsa:
5 Tomatillos
1/2 Large onion
1 Jalapeno pepper
Small bunch of cilantro
Salt
Bring a pot of salted water to boil, remove the husk from tomatillos and rinse in cold water. Add the tomatillos,onion,jalapeno to the boiling water. Boil aprox 5 to 10 minutes until the tomatillo are soft but not burst. Take 1/4 cup of boiling liquid then drain the veggies in a strainer, add everything to the blender and blend until almost smooth, cilantro and salt to taste finish blending.
To make it all come together, heat tortillas if corn they are best if fried just a little with a little canola oil. To assemble these yummy tacos, fist do a layer of the chili mayo, then fish, next add cabbage and top with the tomatillo salsa..
ENJOY!!!
Thursday, March 4, 2010
Scottish Shortbread Cookies
Shortbread Cookies:
2 cups all-purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered (confectioners or icing) sugar
1 teaspoon pure vanilla extract
Shortbreads: In a separate bowl whisk the flour with the salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.
Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough to 1/4 inch (.5 cm) thick. Cut into rounds or whatever shapes you wish using lightly floured cookie cutter. Place the cookies on the prepared baking sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for 8 - 10 minutes, or until cookies are lightly brown. Cool on rack.
Shortbread with keep in an airtight container for about a week or frozen for several months.
Makes about 20 shortbread cookies.
I use white chocolate to decorate them for Christmas and Valentines Day but they are good with out anything on them..
2 cups all-purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered (confectioners or icing) sugar
1 teaspoon pure vanilla extract
Shortbreads: In a separate bowl whisk the flour with the salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.
Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough to 1/4 inch (.5 cm) thick. Cut into rounds or whatever shapes you wish using lightly floured cookie cutter. Place the cookies on the prepared baking sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for 8 - 10 minutes, or until cookies are lightly brown. Cool on rack.
Shortbread with keep in an airtight container for about a week or frozen for several months.
Makes about 20 shortbread cookies.
I use white chocolate to decorate them for Christmas and Valentines Day but they are good with out anything on them..
Awesome Pizza Dough
Pizza Dough
Ingredients
• 1 cup warm water about 110 degrees F
• 1 packet dry yeast
• 1 tablespoon sugar
• 5 tablespoons olive oil
• 2 1/4 cups flour (may use a little more or less)
• 1/2 teaspoon salt
Directions
To the bowl of an electric mixer fitted with a dough hook, add the warm water and yeast and sugar and stir to dissolve the yeast. Add the olive oil, flour, and salt. Mix with the dough hook until the dough comes together and climbs up the dough hook. Remove the dough from the mixer and, on a floured surface, form into a smooth ball shape. Place the dough into a greased bowl and cover with a clean towel. Place in a warm, draft free place for 45 minutes to 1 hour, or until the dough doubles in size. Turn the dough out onto a floured surface and roll to desired size.
Ingredients
• 1 cup warm water about 110 degrees F
• 1 packet dry yeast
• 1 tablespoon sugar
• 5 tablespoons olive oil
• 2 1/4 cups flour (may use a little more or less)
• 1/2 teaspoon salt
Directions
To the bowl of an electric mixer fitted with a dough hook, add the warm water and yeast and sugar and stir to dissolve the yeast. Add the olive oil, flour, and salt. Mix with the dough hook until the dough comes together and climbs up the dough hook. Remove the dough from the mixer and, on a floured surface, form into a smooth ball shape. Place the dough into a greased bowl and cover with a clean towel. Place in a warm, draft free place for 45 minutes to 1 hour, or until the dough doubles in size. Turn the dough out onto a floured surface and roll to desired size.
Wednesday, November 18, 2009
~Cake and Gravy~
Okay I am going to share a recipe with you that is very dear to my heart :).. This is a recipe that I ate growing up, we had family friends that really new how to cook and she finally gave me the recipe.. It may sound weird but PLEASE try it :)..
To start off you need to make a yellow cake, I just use the one from the box..
Dunnam's Gravy for cake (came from Barry's Mom)
1 can evaporated milk (measures 1 2/3 cup)
1 2/3 c. sugar
1 2/3 c. butter
pinch salt
vanilla
Bring to simmer, STIR CONSTANTLY while simmering 5 minutes ...it's gravy from there!!!!
As u can see the first 3 ingredients are equal measurements which may come in handy if u only have part of a can of milk, etc...
The last time I made it we ate it with vanilla ice cream on top, but it doesnt really need anything :)...
To start off you need to make a yellow cake, I just use the one from the box..
Dunnam's Gravy for cake (came from Barry's Mom)
1 can evaporated milk (measures 1 2/3 cup)
1 2/3 c. sugar
1 2/3 c. butter
pinch salt
vanilla
Bring to simmer, STIR CONSTANTLY while simmering 5 minutes ...it's gravy from there!!!!
As u can see the first 3 ingredients are equal measurements which may come in handy if u only have part of a can of milk, etc...
The last time I made it we ate it with vanilla ice cream on top, but it doesnt really need anything :)...
Pan-Roasted Halibut with Prosciutto, Lemon, White Wine, and Capers
Ingredients
1/2 cup all-purpose flour
Salt and freshly ground salt and pepper
2 (6-ounce) halibut fillets
Extra-virgin olive oil
3 tablespoons butter
2 slices prosciutto, cut into strips
1/2 cup white wine
1/2 lemon, juiced
2 teaspoons capers
2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish
Directions
Preheat the oven to 375 degrees F.
Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.
Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately.
1/2 cup all-purpose flour
Salt and freshly ground salt and pepper
2 (6-ounce) halibut fillets
Extra-virgin olive oil
3 tablespoons butter
2 slices prosciutto, cut into strips
1/2 cup white wine
1/2 lemon, juiced
2 teaspoons capers
2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish
Directions
Preheat the oven to 375 degrees F.
Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.
Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately.
Dirty Risotto
Ingredients
5 cups reduced-sodium chicken broth
2 tablespoons butter
2 ounces pancetta, chopped
1 link (about 6 ounces) spicy Italian sausage, casing removed
3/4 cup finely chopped onion
1 cup chopped red bell pepper
4 ounces button mushrooms, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups Arborio rice or medium-grain white rice
3/4 cup dry white wine
1/2 cup freshly grated Parmesan
1 tablespoon chopped fresh Italian parsley leaves
Directions
In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.
In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately.
5 cups reduced-sodium chicken broth
2 tablespoons butter
2 ounces pancetta, chopped
1 link (about 6 ounces) spicy Italian sausage, casing removed
3/4 cup finely chopped onion
1 cup chopped red bell pepper
4 ounces button mushrooms, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups Arborio rice or medium-grain white rice
3/4 cup dry white wine
1/2 cup freshly grated Parmesan
1 tablespoon chopped fresh Italian parsley leaves
Directions
In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.
In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately.
Apple Tarte Tatin
Ingredients
1 (12-inch) round piece of puff pastry, about 1/8-inch thick
3/4 pound McIntosh apples, peeled, cored, and quartered
3 tablespoons softened butter
2/3 cup sugar
1/2 cup fresh whipped cream
Directions
Preheat oven to 425 degrees. Coat the bottom of a 10-inch cast iron skillet with 1 tablespoon of butter. Sprinkle 1/3 cup of the sugar on the buttered surface of the pan. Arrange apples in circles to cover the entire surface of the skillet. Sprinkle the remaining sugar on top of the apples and dot with the remaining butter. Cover the apples with the puff pastry, tucking it under the edge of the dish. Place in the oven and bake for 30 to 35 minutes. Remove from oven and let cool slightly. Place a serving dish on top of the skillet and turn it upside down and the tart should gently fall out of the skillet. Serve warm with fresh whipped cream or vanilla ice cream..
This is actually and Emeril recipe..
1 (12-inch) round piece of puff pastry, about 1/8-inch thick
3/4 pound McIntosh apples, peeled, cored, and quartered
3 tablespoons softened butter
2/3 cup sugar
1/2 cup fresh whipped cream
Directions
Preheat oven to 425 degrees. Coat the bottom of a 10-inch cast iron skillet with 1 tablespoon of butter. Sprinkle 1/3 cup of the sugar on the buttered surface of the pan. Arrange apples in circles to cover the entire surface of the skillet. Sprinkle the remaining sugar on top of the apples and dot with the remaining butter. Cover the apples with the puff pastry, tucking it under the edge of the dish. Place in the oven and bake for 30 to 35 minutes. Remove from oven and let cool slightly. Place a serving dish on top of the skillet and turn it upside down and the tart should gently fall out of the skillet. Serve warm with fresh whipped cream or vanilla ice cream..
This is actually and Emeril recipe..
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