Showing posts with label meal. Show all posts
Showing posts with label meal. 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
The Most Delicious Meal Ive Ever Made Paleo Pad Thai
Heres the thing: these pictures are the worst. I took this at 8 PM last night in my kitchen with absolutely no natural sunlight, not that Id know what it even looks like anymore seeing as we had a BLIZZARD YESTERDAY!!! But I digress. These pictures are the worst.
Theyre the worst because this meal is the best, and the truth is no image could capture how delightfully delicious my paleo take on pad thai is.
Heres the other thing: forget what you know about spaghetti squash. Any time you need a grain-free "noodle," just use a vegetable peeler on some squash and carrots, boil them in some water just as you would real pasta, and then voila! The BEST pasta replacement Ive tried yet.
Covered in delicious almond sauce and you will never order take out pad thai again--even if you could give two shits about paleo.
Paleo Pad Thai
Makes 4 large servings
Almond Sauce
- 3 cloves garlic, peeled and minced
- 1 large knob ginger, peeled and minced
- 1 Tbsp. coconut oil
- 1/2 cup creamy almond butter
- 1 Tbsp. fish sauce
- 1 Tbsp. coconut aminos
- 1 tsp. apple cider vinegar
- 1 tsp. toasted sesame oil
- 1 tsp. honey (optional)
- juice from 1 lime
- 1/3 cup canned coconut milk
- salt and pepper
Pad Thai
- 3 large zucchini squash
- 3 large yellow squash
- 3 large carrots
- 1.5 lb. steamed chicken breast
- green onion, diced (for topping)
- handful of almonds, roughly chopped (for topping)
- fresh lime wedges
1. In a medium saucepan, heat coconut oil over medium heat. Add garlic and ginger and saute for a a minute or two until the oil is fragrant and the garlic and ginger are softened.
2. Add almond butter, fish sauce, coconut aminos, vinegar, oil, honey, lime juice, and coconut milk and whisk until incorporated and smooth. Season with salt and pepper to taste. (If the sauce is too thick, add more coconut milk; if its too thin, add more almond butter. You can also play with the seasonings like fish sauce and coconut aminos until the flavor is the way you like it!)
3. Bring a large pot of water to a boil--salt the water.
4. Using a vegetable peeler, peel the vegetables into wide "noodles". Add them to the boiling water and cook for about 2-3 minutes, or until the "noodles" are tender.
5. Drain noodles and toss them with almond sauce that youve made. (Use as little or as much as you prefer.)
6. Top with sliced chicken breast, green onion, almonds, and fresh lime wedges and serve.
Thursday, February 27, 2014
My 2010 Meal of the Year – A Big Easy Brunch Sans Pants at Commander’s Palace
So, youd think with so many options, choosing a "Meal of the Year" would be difficult. Well, thats not the case. In fact, it’s a total no-brainer. And by brain, I actually mean pants.
Thats right, my meal of the year came as a direct result of not wearing pants. Id love to explain. This all took place on a press trip Michele and I attended, hosted by the New Orleans Convention & Visitors Bureau.
We had already enjoyed several days of incredible food, drinks, and music in the French Quarter, and the trip was to culminate in the Garden District with a special brunch, prepared by three of the citys star chefs, at the venerable Commander’s Palace.
As we waited to be seated, I stared hungrily into the colorfully decorated dining room. The smells were glorious; the scent was some sort of sweet, smoky amalgamation of bacon and butter. I was shaken from my trance as our group was led forward toward the source of these heavenly aromas. Suddenly, I felt a tap on my shoulder.
If youve never been to New Orleans in August, let me tell you, its very humid, and very hot. People say things like, "it may only get up to 95 today." So, since it was brunch, and hot enough outside to accidentally make roux, I decided to go with a nice pair of khaki dress shorts.
She politely explained to me, and the completely horrified PR rep who had made the plans, that everyone who makes a reservation is told about the dress code, and that in the 130 year history of the establishment, no one has ever been allowed to enter the dining area sans pants. Clearly, my "dont you know who I am?" was not going to work.
Since everyone was flying out after this event, I had no intention of keeping the other press members waiting. The only option would be to return to the Ritz-Carlton to change, thereby missing out on the first half of the menu.
Then, just as my exposed knees and I were about to leave in shame, I was introduced to the true meaning of Southern hospitality. Ti told us that while I would not be allowed to enter the dinning room, she had checked with the kitchen, and they were fine with setting up the Chefs table.
Michele and I looked at each other half-smiling, in total disbelief at our good fortune. A few seconds later we were seated smack in the middle of the most famous kitchen in New Orleans. A few friends from the press group came down to check on our situation, but as soon as they saw where we had landed, their looks of concern quickly turned to envious bemusement.
Executive Chef, Tory McPhail, started things off in grand fashion with an amuse bouche of sweet corn Johnny cakes, pulled pork, soft poached quail egg, Atchafalaya river basin caviar, lemon and champagne gelee, hollandaise, and Louisiana sugarcane.
The benefits of such practices were as obvious, as they were delectable with this butter-roasted grouper with chanterelle mushrooms, Louisiana soybeans and crushed local blue crab bisque.
Alligator "Boudin" Sausage with Stewed Greens
As the meal came toward a close, Michele and I discussed how we could tactfully pass on dessert. We knew Commander’s Palace was known for its decadent desserts, but we were full…and not regular full, New Orleans full. We decided wed just split a plate of something, so as not to insult our hosts.
Subscribe to:
Posts (Atom)