Tuesday, September 3, 2013

Striped Bass Croquettes w/ Red Onion Slaw

The best part of this recipe is that these croquettes are baked! The bass in this recipe is cut into small cubes and maintains it's texture in unbelievably moist and crisp dish.  The croquette portions may be made smaller for appetizer servings.  The recipe is rather simple and makes for a wonderful presentation!  My sisters Gayle and Bonnie really loved them, mom did too!  The slaw for this recipe is crunchy and sweet and compliments the fish well.  This is another of the recipes I came up with featuring the Catch of the Day!  Serve these at your next Dinner Party!
Recipe:
1 1/2 lbs. boneless, skinless bass, cut into 1/4 inch cubes, drizzled with olive oil
1/2 c. shredded raw potato
1/2 c. celery, small diced
1/2 c. carrot, small diced
2 tbsp. mayonnaise
1 green onion, trimmed and thinly sliced
1 tsp. onion powder
1/2 tsp. ground mustard
1/2 tsp. Cajun seasoning
1 egg, slightly beaten
2 c. Panko
dash Sriracha
SPST
olive oil for drizzling
Preheat oven to 350*.
Combine all ingredients in a bowl in a folding fashion.  Form mixture into 8 balls and press lightly to form discs into the panko on a large flat surface like a cookie sheet.  Flip gently to coat the second side. 
Transfer to greased baking sheet, with parchment paper if desired drizzle with olive oil and bake until golden, about 30 minutes.
Serves 4 or makes 8 smaller servings.
Meanwhile prepare the slaw
2 c. julienne of cabbage
1/2 c. julienne of red onion
1/4 c. mayonnaise
2 tbsp. white wine vinegar
1 tbsp. sugar or to taste
1/2. tsp. black sesame seeds
Combine wet and dry ingredients in a small bowl and toss with cabbage and onion.  SPST.  Refrigerate until ready to serve.  Makes about 3 cups or 8-1/3 c. servings.







Monday, September 2, 2013

Spectacular Marinated 3 Bean Salad

Beans are versatile and filling in their nature and also abundant.  I wanted a cupboard friendly dish with a memorable flavor profile, and I arrived at this salad, great for vegetarians!   This recipe is super for using up some of your fresh herbs and tomatoes from the garden.  I personally like beans, but I  wouldn't slaughter virgins and lambs for them if you know what I mean!  This triage of fiber rich gems however, really got me rooting for  Team Legume and now I am a loquacious cheerleader! This recipe is one of a two part dish I came up with using pork.  Stay tuned for part 2 .  Both dishes stand alone and may be paired with limitless other items, but they sure do taste great together in a marriage I call Posh Pork and Beans.*
Recipe:
1 15 oz. can light red kidney beans, drained and rinsed
1 15 oz. can vegetarian beans, drained and rinsed
1 15 oz. can pinto beans, drained and rinsed
2 tbsp. olive oil
2 tbsp.  seasoned rice vinegar
1 tbsp. less sodium soy sauce
6 fresh basil leaves, rough chopped or torn
Several sprigs fresh thyme, leaves only
1 sprig fresh rosemary, rough chopped
1 small yellow tomato, diced
SPST
Combine vinegar, soy and herbs in a large bowl.  Add beans and stir to coat.  Fold in tomato and SPST.  Let sit at room temperature for at least 20 minutes.  Serve at room temperature.  Makes about 6 cups.
 
*Feel free to swap in your favorite beans.

Striped Bass Tenders w/ Lemony Sriracha Tartar Sauce



These puppies are another installment from the test kitchen, when I received a copious bounty of freshly caught striped bass via a family member.  The filets were so thick and gorgeous it made for a lot of room to try different things as per the cut.  This recipe is quick and simple and a great way to get your kids into 'digging' fish.  Panko is used for an outstanding crunch and to house the flaky goodness that is this fish.  Being a fresh water fish, I soaked these filets in a kosher salt and garlic powder tincture before rinsing and using for the recipes.  Fresh lemon and a tangy tartar sauce pair exceptionally well with this dish.  Throw in some baked fries, tater tots or a baked potato and this is a real fish and chips winner!!! 
Recipe:
1 lb. boneless skinless striped bass or other large firm filet of fish, cut into 1/2 inch strips crosswise
1 tsp. chili powder
1/2 tsp. mustard powder
1/2 tsp. onion powder
1 egg slightly beaten
1 1/2 c. panko
1/2 c. seasoned flour, such as A1
oil for frying
For Tartar Sauce:
1/2 c. mayonnaise
2 tbsp. sweet relish
2 tsp. Sriracha
1 tsp. fish sauce
juice of 1/2 lemon
dash of Worcestershire
SPST
Combine all ingredients for tartar sauce with a fork and SPST.
Heat oil to 350*F.  Sprinkle spices onto fish and add egg.  Toss to coat.
Combine panko and seasoned flour.
Toss fish in flour mixture, shaking off excess and fry in small batches until golden, about 3- 1/2  minutes. 
Drain on paper towels.  Serves 4.
 

Thai Style Chicken Casserole

 

I had a lot of fun creating this recipe using some on hand ingredients and some of my favorite items to cook with including fish sauce, sambal oelek and coconut milk.  This casserole is easy to prepare especially if you have a mandolin.  The recipe creates it's own sauce to embellish the tender chicken cutlets that bake atop the thinly sliced, skin-on Russets and Vidalia onions.  The chicken is marinated for 15 minutes to infuse it with the wonderful fish sauce, garlic and cilantro.  This dish makes a wonderful house warming  meal in a  nice baking dish or a meal that can be reheated the next day!
Recipe:
For Chicken:
6 chicken cutlets, about 6 oz. each
2 tbsp. fish sauce
2 cloves garlic, pressed or finely minced
2 tbsp. cilantro leaves, torn o rough chopped
Place in re-sealable bag and rub vigorously, pressing out excess air.  Let marinate for about 20 minutes before use.
For Potatoes:
4 cups thinly sliced Russet potatoes, skin on optional
2 c. thinly sliced Vidalia onion
1/2 c. unsweetened coconut milk
2 tsp. sambal oelek
1 tbsp. fish sauce
olive oil for drizzling
SPST
Preheat oven to 375*F
In a deep baking dish drizzled with olive oil, SPST potatoes and layer to about 1/2  inch thickness.
Follow with onions.
Place coconut milk in a small bowl and stir in fish sauce and sambal oelek.
Spread mixture over potatoes with a rubber spatula and arrange chicken cutlets atop potatoes.
Cover tightly with foil and bake until internal temperature of chicken is 170 degrees, about 40 minutes.  Baste with liquid after removing foil for the last 5 minutes. 
Let stand for 10 minutes before plating.  Serves  6




2 cups thi

Sunday, September 1, 2013

Garlic Bread Bruschetta!

This is a super simple, simply delicious recipe that goes great alone or as an addition to any meal.  I combine two of my Italian favorites into one scrumptious bundle and cheesy, crispy sensation.  This takes virtually no time to prepare and is a great way to use up some of your garden's surplus of ripe and juicy homegrown tomatoes!  There is nothing in this world better than knowing that your family is eating and enjoying something nurtured from start to finish with your own bare (or gloved lol )hands and with love!  I served this bread with a Shrimp and Spinach Pasta
Recipe:
1 loaf Italian bread, cut in half, lengthwise
4 tbsp. butter
4 cloves garlic, pressed or finely minced
1 medium tomato of your choice, sliced
1 c. mozzarella cheese, shredded
10 fresh basil leaves, julienned or torn
olive oil for drizzling
SPST

Turn on broiler.
Place butter an garlic in small bowl and microwave for 1 minute.
Brush both halves with garlic butter and add tomatoes, mozzarella and basil
Drizzle with olive oil.
 Broil until slightly golden and cut into servings, about 4 minutes!
Makes 10 servings.


Saturday, August 31, 2013

Banh Mi Fish Taco


For me, living in the rural country has many perks and luxuries.  There is nothing quite like waking to the sound of  beautiful chirping and singing birds in the quiet calm of the morning and listening to the blusterous lolls of those randy little crickets and other nocturnal insect in the eve of night.  Although I must say that I am rather fed up with the mosquito, tick and spider population brought on by this wayward summer! 
Aside from the alarm clocks and beckoners of bed, here in Leesville VA, we are afforded the opportunity of observing wildlife in it's natural habitat.  In addition to the usual deer, we have black bears, bobcats, owls, eagles and humongous woodpeckers,  but  more nerve racking, coyotes, rattlesnakes, copperheads and moccasins.  I have seen more snakes this year than in any other year I can remember, and that is a bit scary, considering the kids love playing in the yard.
On a lighter note, we have access to wonderful and plentiful lakes, dam, rivers and streams supplying us with the epitome of freshwater fish.  Some of the fish include small and large mouth bass, perch, catfish, a local trout farm, where you can reel in your own spoils, and large striped bass,  which brings us to the recipe above.
 My cousin Milton happened by late one evening with an amazing bounty of striped bass, easily weighing about 40 pounds.  They were caught at our own Leesville Dam 1 mile away, talk about fresh caught to table huh!  My wheels were churning ahead as I began to configure and compile ideas new ideas while I cleaned and prepped the fish.  It was a great live lab of sorts for me, cleaning, fileting and portioning the fish for their new and improved purpose.
 I came up with 5 recipes.  My family gave tons of positive feedback on the dishes, enough so that I wish to share them with you.  The following dish is an inspiring spin of the popular Vietnamese sandwich traditionally served using pork and an airy and French type baguette, whereas I use the bass and a lightly fried tortilla, gently shaped to hold the palate pleasing goodies.  Quick pickled veggies and a creamy and almost spicy mayonnaise, shine in this hand held bundle of yumminess! I also have a Slender Version of this recipe, which I will mention the substitutions after the original recipe *.  Omega 3's never tasted so grand!
Recipe:
For quick pickled veggies:
2 c. julienne of carrot
1 c. julienne of radish
1 tsp. black sesame seeds
1/4 c. white wine vinegar
1/4 c. sugar
SPST
Combine veggies and sesame seeds in a medium bowl.  Whisk together wine and sugar, pour over veggies and toss vigorously to coat.  Set aside and let marinate at room temperature for 30 minutes or while you prepare the remainder of the recipe.  Drain before use.
For the Tortillas:
Fry tortillas in oil for about 30 seconds to 1 minutes turning once, until they begin to puff up, then drape over cylindrical object like a rolling pin covered with a paper towel until set in a loose curve.  Set aside until ready to plate.
For the fish:
2 lbs. boneless, skinless striped bass, or other meaty fish of choice, cut into 1/4 inch thick slices on a bias or strips
1 tsp. onion powder
1 tsp. garlic
1 tsp. coriander
1/4 tsp. cayenne pepper
10 flour tortillas
cilantro leaves for garnish
olive oil for drizzling
SPST
Drizzle fish with olive oil and add spices. SPST and toss to coat. 
In a large sauté pan over medium high heat, drizzle with olive oil and in small batches sear the fish on both sides and cook through, about 2 minutes per side.  Keep warm under tented foil until all have been seared.
For the Sriracha/Basil Mayo:
1/2 c. mayonnaise
2 tbsp. Sriracha
2 green onions, trimmed and thinly sliced
1 tbsp.fresh basil, julienned
juice of 1 lime and zest
SPST
Combine all ingredients in bowl until well blended.  Refrigerate until ready to use.  May be made 1 day ahead if desired.
Assembly:
Place a portion of fish in taco.
Add portion of pickled veggies.
Add dollop of Sriracha mayo.
Garnish with cilantro leaves.
Makes 10 tacos.
*For the Slender version, bake or steam the fish, use baked or plain warm tortillas, and use low fat mayonnaise or Greek yogurt.




Wednesday, August 7, 2013

Uncle Billy’s Day 2013: A Foodie’s Perspective

sign 2
thai sign
This past June, during the first Saturday weekend, marked yet another wonderful year of entertainment featuring live band music, crafts, carnival style rides and games, a beer garden adjacent to the stage and a smorgasbord of festival eats and treats here in Altavista, Virginia.  The Uncle Billy’s Day Festival has been a part of our community for around 65 years and is growing bigger and stronger by the year.  I remember attending this event from early childhood, now I bring my girls, who really enjoy the pageantry of the fireworks, which happen on evening two of the 2 day celebration! 
When I was younger, I was all about the congregation of people including my schoolmates, the games and the rides, pizza, candy apples and funnel cake being the fuel of choice.  As I became older, I began to appreciate the beauty of the crafts, car shows, music and beer garden LOL, opting for the food fanfare with an edge like the warm and delicious Gyros, the lamb juicy and tender, the Greek Yogurt smooth and creamy, the shredded lettuce and tomato crisp, Smoked Turkey Drumsticks, the size of a small dog’s leg, slow cooked to smoky perfection, eaten in a relatively cave man fashion by tearing it easily from bone as you stroll the grounds, Hand-cut potato chips, salted just so, hot from the oil, Fragrant Smoked Sausages and Cheese Steaks, billowing over with grilled peppers and onions,and various types of Asian cuisine, like the hearty portion of marinated and grilled Thai Chicken (above) and beef, grilled with just the right amount of caramelization and teeming with exotic flavors, the perfectly cooked noodles, loaded with a barrage  of tender-crisp carrots, broccoli, cabbage, peas and corn, with what I would consider a savory potato, veggie and curry infused Puff with a unique sweetness from Faang Thai Restaurant and Bar, based out of Warrenton VA, meats- on -sticks-Yes! and much more! The smells wafting through the food court is intoxicating, a possible Achilles heel to wayward dieters, but a welcome ‘Foodapalooza’ for die- hard foodies like myself.  The experience is worth the travel and something to talk about, as you can see I just can’t shut up about it.  Definitely something to pencil in to kick off your next year’s summer, hope to see you there!  
Me and a fellow festival goer in one of his Uncle Billy's Day ensembles!