Thursday, September 5, 2013

Fragrant Thai Fish Soup!

This a is soup with a stunning flavor profile and can be prepared with ease and is a great light meal with salad or starter soup. This is the 5th and final of the dishes I created with the bass.  As always, feel free to utilize the fish that best suits your personal tastes and desires.  Wonderfully bright ingredients like paper thin sliced fish, lemongrass paste, fresh cilantro and garlic with a heat that be adjusted according to taste, make this recipe one you will enjoy again and again!
1/2 lb. skinless, boneless striped bass, cut into paper thin slices
1 13oz. can unsweetened coconut milk
2 c. low sodium chicken or vegetable stock
2 tbsp. red miso
1 tbsp. fish sauce
1 tbsp. lemongrass paste
3 cloves garlic, pressed and finely minced
2 dried Thai chilies
1/2 tbsp. sambal oelek
2 tbsp. cilantro leaves. plus more for garnish if desired
2 green onions, green parts only, thinly sliced
juice of 1 lime, plus more for serving
Heat coconut milk, stock, miso, fish sauce, lemongrass paste, garlic, chilies and sambal over medium heat until boiling.  Reduce to low and stir in fish.  After about 1 minute, stir in cilantro leaves, onions and lime juice.  Garnish with cilantro and dried chili. Serves 6.

Tuesday, September 3, 2013

Hickory Leaf Steamed Bass w/ Orange Ginger Sauce and Tangy Garlic Rice

Craving a fish dish easy on the waistline and amazingly packed with flavor, then this is the recipe for you!  I used some hickory leaves from a tree that grows beside an apple tree at my sister Gayle's home.  We sometimes use them for grilling  as well as Hickory wood that grows in the woods at home for smoking meats and imparting a fabulous aroma and coloring to everything from chicken to beef, pork and even fish.  I used the leaves to line my Bamboo steamer instead of a plate, but it's ok if you can't get some, the subtle flavor of the fish and Cajun seasoning will suffice.  I served this fish with a simple yet complex tasting garlic rice, adding four cloves of pressed garlic and 2 tbsp. seasoned rice vinegar to 1 1/2 c. chicken stock and preparing as you normally would rice.  This is recipe four of the five I created with the fresh caught bass!
6- 6oz. portions of firm fish, such as striped bass
2 lemons, quartered
1 stalk celery
3 cloves, smashed
4 quarts of water
1 tbsp. plus 3/4 tsp.  Cajun seasoning
4 tbsp. Orange preserves
3 tbsp. less sodium soy
2 tbsp. clam juice or water
1 clove garlic, pressed or finely minced
1 green onion, trimmed and thinly sliced
1/2 tsp. ground ginger
1/2 tsp. sambal oelek
olive oil for drizzling
Bring water with lemons, celery, smashed garlic, and 1 tbsp. Cajun seasoning up to a boil.
Line steamer trays with overlapping hickory leaves, leaving room for steam to travel up from water.
Place filets on leaves, drizzle with olive oil and sprinkle with 3/4 tsp. Cajun seasoning. Cover and steam until fish flakes easily with a fork and is translucent, about 8 minutes. 
Meanwhile prepare the sauce:
Place preserves, soy, clam juice, garlic, onion, ginger and sambal in microwave safe dish and microwave on high, bringing it up to a boil, stir and boil until reduced by about 1/3, about 3 minutes.  This may be done via stovetop also.!
Drizzle fish and rice with sauce.  Serves 6.

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!
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
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.*
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
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!!! 
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
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!
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
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
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

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.