Showing posts with label corn. Show all posts
Showing posts with label corn. Show all posts
Sunday, March 23, 2014
Crunchy Corn Meal Coated Tilapia Taco
If you have not yet tried a fish taco and you think it sounds a little strange, try these and I am certain that you will become a fan! This technique is also a great way to incorporate more fish into the weekly dinner rotation and, because they are so similar to fried chicken tenders, chances are your kids will like them too!
Fish tacos are frequently topped with crunchy cabbage and thinly sliced red onion. The combination of the texture of the cabbage and bite of the onion is a great combination with the fried fish. I thinly shredded 1/2 cabbage and added it to a bowl with 1/2 red onion, also sliced thin. In addition, I made a batch of roasted tomato, onion and garlic and serrano pepper salsa. Simply cut vegetables into half or quarters depending on their size and place them on a foil lined baking sheet. Season with a little canola oil, salt and pepper and place under the broil until they are soft and charred on the edges. Let cool until easily handled and place them in a food processor with fresh lime juice, salt and cilantro. Process until well incorporated.
For the star of the fish tacos, the fish, I used a tilapia filet which works perfectly here because it is a mild, firm, white fish, but if you have another you prefer such as cod, grouper or even catfish, feel free to substitute. I set up a breading station with flour, 1 beaten egg and corn meal/flour. Tilapia filets have a natural score down the middle which makes them easy to cut in half creating a more manageable "fish finger" to fry. Dredge each fish finger in the flour, then dunk in the beaten egg, and finally coat each piece with the cornmeal/flour. Fry in about an inch or two of hot oil for about 5 minutes or so on each side or until they are golden brown and crispy. Drain on a paper towel and immediately season with sea salt.
When it is time to assemble the tacos, warm a flour tortilla over a gas burner set to low until warm, or in a dry warm frying pan. Place the crispy fried fish on the flour tortilla and top with the cabbage, red onion and salsa. A dollop of sour cream finishes it off.
Wednesday, March 5, 2014
SANDRAS STEAMING SWEET and SMOKY SALMON CORN CHOWDER
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| [Yay! My photograph of this Sweet and Smoky Salmon-Corn Chowder was featured on 6-12-11 at: http://www.bfeedme.com/ a-craving-for-creamy-corn-chowder/] |
Serves (4 to 6)
Prep: 10 mins. |
Cook: 50 Mins. to 1 hr.
I like to finely mince veggies to make my chowders to form a flavorful broth, rather than using too much flour as a thickening agent.
Cook: 50 Mins. to 1 hr.
I like to finely mince veggies to make my chowders to form a flavorful broth, rather than using too much flour as a thickening agent.
Posted by Sandra
INGREDIENTS:
¼ lb. bacon, cut into ½” strips
--(I use Jerry’s Meats double-smoked peppered brand)
--(I use Jerry’s Meats double-smoked peppered brand)
1 white onion, (½ finely minced, ½ chopped)
1 carrot, scrubbed (1/2 finely minced, and 1/2 chopped)
1 russet potato, peeled (1/2 finely minced, and 1/2 chopped)
1 rib of celery with leaves (1/2 finely minced, and 1/2 chopped)
1 clove of garlic, minced
2 tablespoons all-purpose flour
Kosher salt and ground pepper, to taste
1 bay leaf
1 teaspoon old bay seasoning
3 cobs of fresh corn, husked, with kernels cut from cob (also, use the back of the knife to extract corn milk from cob onto a plate – and place the corn kernels on it as well, and set aside.)
1/2 lb. smoked salmon, kippered fillets, or jarred strips, with skin removed, and flaked
1 cup half and half
1 cup half and half
1 tablespoons fresh parsley, chopped
METHOD:
In medium heavy-bottom pot we’ll make the broth by sauteing the bacon until browned, adding the ‘minced’ veggies, and garlic, and then stirring until cooked. Sprinkle in flour and stir two minutes longer. Add some kosher salt and ground pepper, to taste, bay leaf, and old bay seasoning. (Reserve ‘chopped’ potatoes and carrots in a small bowl of cold water to prevent oxidation, and set aside.)
Add water to the pot so it is a couple of inches over veggies, (more for a soup, or less for a stew or chowder consistency). Bring to boil, while scraping bottom to release bits, and reduce heat to low to simmer, cover, and simmer for 30 minutes to make a nice broth (the vegetables should have nearly disappeared by then so you should now have a thickened consistency).
Add remaining ‘chopped’ veggies (but drain the water from the potatoes and carrots first), corn kernels and corn milk, smoked salmon, and simmer for 20 to 30 minutes, just until chopped veggies are tender. Check seasoning for salt and pepper, and if too thick add a bit of water at this point.
Remove pot from the heat (because we do not want the half and half to curdle when we add it next), now add the half and half, and fresh parsley. Remove bay leaf and toss.
Serve with prepared and warm french loaf slices that have been cut on the diagonal, and placed alongside your serving bowls of Sweet and Smokey Salmon-Corn Chowder. – Enjoy!
Friday, February 28, 2014
Pasta with corn in Indian style
Now a days different kinds of pastas are available in the market among them soy pasta is the best!!! The other grain pastas are also good, here you can see the information of nutrient facts in a dry pasta, the good thing about pastas is they give you minimum of 8% fiber. Athletes eat pasta when they are preparing for a marathon, this is because the starch in the pasta releases energy slowly and for a long time they do not feel hungry!!!
Coming to recipe!! Ingredients Pasta-100grms or 1 cup onion-finely chopped-1/4cup tomato finely chopped-1/2cup red and yellow bell peppers(capsicum)-1/4 cup also you can use any bell pepper you wish oil-2 tbsp Yellow corn-1/4cup jeera/cumin seeds-1/2tbsp ginger garlic paste-1/4tbsp salt to taste green chili-2 Pepper powder-pinch Method:  Cooking Pasta: To cook pasta take a large bowl and add 3 times to the volume of pasta you have i.e 1 cup of pasta requires 3 cups of water. Add 1/2tbsp of salt and cook till pasta is well cooked. Drain pasta and pour some cold water and keep aside. when the pasta is cooking, you can prepare the curry mean while. For this, take a skillet heat oil and add cumin seeds when they splatter add onion, green chili, corn, capsicum and cook till onion turn transparent. Add ginger garlic paste. Then add tomato and little salt. Cook under medium flame till tomato is completely done. Add pasta and cooked pasta and cook under low flame for 1min and turn off the stove.  Serving tips: You can serve hot by sprinkling some cheese on top or you can sqeeze some lemon drops, sprinkle some chopped cilantro on top and serve or you can even add pudina powder while cooking curry. |
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