I first tried this fish in the home of baby bee's bestfriend, Vic. Although prepared for baby Vic, it is a fine fish dish for adults as well.
Parmesan Crusted Fish
1 cup dry bread crumbs
1 teaspoon garlic powder
1 tablespoon dried parsley leaves
1/4 cup grated Parmesan cheese
1/4 teaspoon sweet paprika
Salt and pepper to taste
4 catfish fillets, or other firm-fleshed white fish, about 8 ounces each
About 1/3 cup fresh lemon juice
About 2 tablespoons olive oil
Lemon wedges for garnish
Preheat the oven to 425° F. Combine the bread crumbs, garlic, parsley, cheese, paprika, salt and pepper on a large plate. Rub each fillet with lemon juice, then dredge in the crumb mixture to lightly coat. Line a shallow-sided baking sheet or pan with foil. Grease lightly with olive or vegetable oil spray. Drizzle olive oil over the fillets (or spray with cooking oil). Bake until cooked through, about 15 minutes, depending on thickness. If desired, place under a hot broiler until the tops are golden brown, about 3 minutes. Serve immediately, garnished with lemon wedges.
Sunday, April 13, 2008
Thursday, April 10, 2008
Uni Risotto
Wow!!! I lifted this recipe from Chef Rodelio of Koi in Los Angeles. I remember eating this dish and loved it to bits.
1/4 cup prepared risotto cooked in dashi 2 tablespoons uni puree (reduced cream with ratio of 1-ounce uni to 1 1/2 cups cream) 2 (10/20 count) scallops, preferably "dayboat" or Japanese Salt and white pepper 1 tablespoon vegetable oil 2 pieces fresh uni 1 teaspoon ikura (salmon roe) 1 teaspoon truffle vinaigrette (either store-bought or homemade), or sherry vinaigrette finished with white truffle oil
As the risotto finishes cooking, stir in the uni puree to coat the risotto. Set aside and keep warm.
Remove the "foot" of the scallops and pat them dry. Season scallops with salt and pepper. Heat oil in a small saute pan over medium-high heat. Add scallops and sear until golden brown on 1 side. Turn scallops over and sear on the other side until golden brown and just cooked through in the middle. Remove from the heat and keep warm. To serve, place risotto in a bowl and top with scallops. Carefully position a piece of uni on each of the scallops. Garnish with ikura and drizzle with truffle vinaigrette.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
1/4 cup prepared risotto cooked in dashi 2 tablespoons uni puree (reduced cream with ratio of 1-ounce uni to 1 1/2 cups cream) 2 (10/20 count) scallops, preferably "dayboat" or Japanese Salt and white pepper 1 tablespoon vegetable oil 2 pieces fresh uni 1 teaspoon ikura (salmon roe) 1 teaspoon truffle vinaigrette (either store-bought or homemade), or sherry vinaigrette finished with white truffle oil
As the risotto finishes cooking, stir in the uni puree to coat the risotto. Set aside and keep warm.
Remove the "foot" of the scallops and pat them dry. Season scallops with salt and pepper. Heat oil in a small saute pan over medium-high heat. Add scallops and sear until golden brown on 1 side. Turn scallops over and sear on the other side until golden brown and just cooked through in the middle. Remove from the heat and keep warm. To serve, place risotto in a bowl and top with scallops. Carefully position a piece of uni on each of the scallops. Garnish with ikura and drizzle with truffle vinaigrette.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Cat? Fish? or Both.
Here's something I ought to try.
Catfish Experiment
4 (6-ounce) catfish fillets 1 teaspoon salt 1/2 teaspoon Essence, recipe follows 1 cup all-purpose flour 2 tablespoons olive oil 1 stick, cubed, softened unsalted butter 1 tablespoon minced shallots 2/3 cup chopped pecans 2 tablespoons white wine 1/4 cup lemon juice 2 tablespoons chopped fresh parsley leaves Freshly ground black pepper
Preheat the oven to 250 degrees F.
Season the catfish fillets with the salt and Essence. Lightly dredge the seasoned catfish in the flour, shaking off any excess. Set a 10-inch saute pan over medium-high heat and add the olive oil to the pan. Once the oil is hot, place the fish fillets in the pan, 2 at a time and cook for 3 minutes per side. Place the cooked fillets on an oven-proof platter and place in the oven while you cook the remaining fillets.
Once the fish is cooked, return the skillet to the stovetop and set on medium heat. Add the butter to the pan and once melted, add the shallots and pecans. As the shallots cook, the nuts start to brown, and the butter stops foaming-about 30 seconds, add the white wine, lemon juice and parsley to the pan. Continue to cook for 15 to 20 seconds. Season with salt and pepper and remove from the heat. Remove the fish from the oven and pour the sauce over top the fish. Serve immediately.
Catfish Experiment
4 (6-ounce) catfish fillets 1 teaspoon salt 1/2 teaspoon Essence, recipe follows 1 cup all-purpose flour 2 tablespoons olive oil 1 stick, cubed, softened unsalted butter 1 tablespoon minced shallots 2/3 cup chopped pecans 2 tablespoons white wine 1/4 cup lemon juice 2 tablespoons chopped fresh parsley leaves Freshly ground black pepper
Preheat the oven to 250 degrees F.
Season the catfish fillets with the salt and Essence. Lightly dredge the seasoned catfish in the flour, shaking off any excess. Set a 10-inch saute pan over medium-high heat and add the olive oil to the pan. Once the oil is hot, place the fish fillets in the pan, 2 at a time and cook for 3 minutes per side. Place the cooked fillets on an oven-proof platter and place in the oven while you cook the remaining fillets.
Once the fish is cooked, return the skillet to the stovetop and set on medium heat. Add the butter to the pan and once melted, add the shallots and pecans. As the shallots cook, the nuts start to brown, and the butter stops foaming-about 30 seconds, add the white wine, lemon juice and parsley to the pan. Continue to cook for 15 to 20 seconds. Season with salt and pepper and remove from the heat. Remove the fish from the oven and pour the sauce over top the fish. Serve immediately.
Wednesday, April 9, 2008
Manila Clams
This is a sure fire dish when you spot fresh Manila clams at your local market. It's quite a no brainer to make, it's so easy it won't even make your hands clamy.
Linguine Vongole
1 pound dry linguine 1/4 cup extra-virgin olive oil, plus more for serving 4 garlic cloves, slivered 1/4 teaspoon red pepper flakes 2 pounds littleneck or Manila clams, scrubbed and rinsed well 3/4 cup dry white wine, such as Pinot Grigio 1 lemon, juiced 3 tablespoons unsalted butter Sea salt and freshly ground black pepper 2 handfuls fresh flat-leaf parsley, finely chopped 2 tablespoons lightly toasted and fried bread crumbs (optional)
Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.
Linguine Vongole
1 pound dry linguine 1/4 cup extra-virgin olive oil, plus more for serving 4 garlic cloves, slivered 1/4 teaspoon red pepper flakes 2 pounds littleneck or Manila clams, scrubbed and rinsed well 3/4 cup dry white wine, such as Pinot Grigio 1 lemon, juiced 3 tablespoons unsalted butter Sea salt and freshly ground black pepper 2 handfuls fresh flat-leaf parsley, finely chopped 2 tablespoons lightly toasted and fried bread crumbs (optional)
Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.
Sweet Tooth Squares
I wiped out an entire tray of lemon squares that did not even taste good. Here's my attempt at something a little bit better. Try it, it satisfies every sweet tooth.
Lemon Lemon Squares
For the crust:
1/2 pound unsalted butter, at room temperature 1/2 cup granulated sugar 2 cups flour 1/8 teaspoon salt
For the filling: 6 extra-large eggs at room temperature 3 cups granulated sugar 2 tablespoons grated lemon zest (4 to 6 lemons) 1 cup freshly squeezed lemon juice 1 cup flour Confectioners' sugar, for dusting
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Cut into triangles and dust with confectioners' sugar.
Lemon Lemon Squares
For the crust:
1/2 pound unsalted butter, at room temperature 1/2 cup granulated sugar 2 cups flour 1/8 teaspoon salt
For the filling: 6 extra-large eggs at room temperature 3 cups granulated sugar 2 tablespoons grated lemon zest (4 to 6 lemons) 1 cup freshly squeezed lemon juice 1 cup flour Confectioners' sugar, for dusting
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Cut into triangles and dust with confectioners' sugar.
Broccoli With Oyster Sauce
For mom's birthday, the entire clan was treated to a Chinese restaurant. There's a unique way, the Chinese prepare their vegetables and often times it does the magic trick of making them vegetables disapear from Mr. Bee's and Baby Bee's plates.
Bunch of green leafy vegetables such as Kailan, Pechay or Bok Choy
Peanut Oil
3 cloves of finely chopped garlic
1/2 c ground beef
1/4 c oyster sauce
pinch of sugar
pepper
chili flakes
Steam vegetables and set aside.
Sautee garlic and beef in peanut oil. Once cooked, add the oyster sauce, sugar, chili flakes and pepper.
Pour over steamed veggies.
Bunch of green leafy vegetables such as Kailan, Pechay or Bok Choy
Peanut Oil
3 cloves of finely chopped garlic
1/2 c ground beef
1/4 c oyster sauce
pinch of sugar
pepper
chili flakes
Steam vegetables and set aside.
Sautee garlic and beef in peanut oil. Once cooked, add the oyster sauce, sugar, chili flakes and pepper.
Pour over steamed veggies.
Subscribe to:
Posts (Atom)
