Drowning a fish in any sauce is just to cover up the not-so-fresh feeling the fish has. The whole wheat flour gives texture and some crunch. How to tell when the fish is done? Well, if it can be easily stabbed through with the edge of a spatula, it should be done.
The idea here is to prepare the toppings in a sauté pan and set aside. Topping #1 strangely tastes like pizza sauce and when I made it the first time it was eaten faster than the fish.
Note to self: make more topping next time. Because salt is one of those spices that to just want to hint at in a fish dish, I add it after the fish is done cooking, sprinkling it on the top of the finished product.
3 tilapia fillets or 2 catfish fillets
2 tbsp. whole wheat flour
1/4 tsp. salt
2 tbsp. grape seed oil or butter
Topping #1:
6-8 large black olives, finely chopped
1 stalk green onion, sliced thinly
1 tbsp. organic red vinegar
1 tbsp. light soy sauce
Topping #2:
2-3 sundried tomatos, minced
1 clove garlic, minced
1 tbsp. balsamic vinegar
thin slices of ginger
Butter gives great flavor to fish. Grape seed oil will not burn at higher temperatures. It's a good oil to work with for an amateur cook, but it does not taste good raw (for salads and marinades stick with olive oil).
Do not use frozen fillets for this recipe. Thaw first!
1. Rinse fillets and pat dry. Coat fillets with flour on both sides.
2. Heat oil on skillet on medium heat. Add fillets, if they both fit. If they do not, then cook one at a time and adjust for oil.
3. Average cooking time is about 5-7 minutes per side on a medium fire. The thicker the fillet, the longer the cooking time. Do not exceed 10 minutes per side, you'll get a rubbery tasting fish regardless of fillet thickness.
4. Arrange neatly on a clean plate. Put topping on top of fish. Enjoy.
Topping preparation:
1. Heat a small skillet. Add oil. Add green onions (topping #1) or garlic and ginger (topping #2).
The idea here is to flavor the oil. Add the remaining ingredients. Stir fry. Remove from heat and set aside until fish is done.
Balsamic Eggplant and Peppers
Most eggplant recipes you see are for baked, roasted, deep-fried, or steamed eggplant. Why is this? Because it generally takes a long time to cook, even if you're patient. This method involves frying, but with a covered lid. As long as the eggplant doesn't dry out, it should cook thoroughly.
3-5 Japanese eggplants, sliced in 3/4" diagonal cut pieces
1 red bell pepper, 1/4" lengthwise slices
1 green bell pepper, 1/4" lengthwise slices
2 garlic cloves, thinly sliced
2 tbsp. olive oil
1/4 c. chicken/vegetable/beef broth or water
slivers of green onion for garnish (optional)
dash of salt, to taste
Sauce:
3 tbsp. balsamic vinegar
2 tbsp. soy sauce
2 tsp. sugar
1. Stir-fry red and green bell peppers with the oil and the garlic about 5 minutes. Remove from heat and set aside.
2. Stir-fry eggplant until lightly browned. Turn heat down to medium and simmer with 1/4 c. broth covered until eggplant is soft. About 30 minutes.
3. Mix sauce ingredients in a small bowl until the sugar has dissolved.
4. Once the eggplant is just about done, add the sauce and stir until the eggplant is coated. Add the peppers back in and fry for 1-2 more minutes.
5. Remove from heat. Garnish with slivers of green onion.
3-5 Japanese eggplants, sliced in 3/4" diagonal cut pieces
1 red bell pepper, 1/4" lengthwise slices
1 green bell pepper, 1/4" lengthwise slices
2 garlic cloves, thinly sliced
2 tbsp. olive oil
1/4 c. chicken/vegetable/beef broth or water
slivers of green onion for garnish (optional)
dash of salt, to taste
Sauce:
3 tbsp. balsamic vinegar
2 tbsp. soy sauce
2 tsp. sugar
1. Stir-fry red and green bell peppers with the oil and the garlic about 5 minutes. Remove from heat and set aside.
2. Stir-fry eggplant until lightly browned. Turn heat down to medium and simmer with 1/4 c. broth covered until eggplant is soft. About 30 minutes.
3. Mix sauce ingredients in a small bowl until the sugar has dissolved.
4. Once the eggplant is just about done, add the sauce and stir until the eggplant is coated. Add the peppers back in and fry for 1-2 more minutes.
5. Remove from heat. Garnish with slivers of green onion.
Apple Cordial
3 cups apples, coarsely chopped
3/4 cups sugar
1 1/2 cups 80 proof brandy
one 4" cinnamon stick, broken
Directions:
In a large screw top jar, combine all ingredients. Cover Tightly. Invert jar. Let stand for 24 hours. Turn jar upright, let stand 24 hours. Repeat turning process until sugar dissolves.
Store in a cool, dark place for 4-6 weeks. Strain through a cheesecloth into decanter.
(Update: 2/27/2008) This jar has been sitting under the sink for quite some time now, although the lid is now really stuck. I haven't been able to decant it into a clean jar. *sigh*
3/4 cups sugar
1 1/2 cups 80 proof brandy
one 4" cinnamon stick, broken
Directions:
In a large screw top jar, combine all ingredients. Cover Tightly. Invert jar. Let stand for 24 hours. Turn jar upright, let stand 24 hours. Repeat turning process until sugar dissolves.
Store in a cool, dark place for 4-6 weeks. Strain through a cheesecloth into decanter.
(Update: 2/27/2008) This jar has been sitting under the sink for quite some time now, although the lid is now really stuck. I haven't been able to decant it into a clean jar. *sigh*
The Anatomy of Spaghetti
I've never understood the allure of marinara sauce or the eating of pasta with it without meat. Maybe a vegetarian can explain it to me. There is a proper way to prepare a meat sauce, but sadly, I have yet to find a restaurant that even comes close to the Hsi family standards of making spaghetti sauce. Cooking for one isn't really that big of a challenge, except when it comes to this particular dish. When I make spaghetti, it's like I'm making it for the family again. What ends up happening is that I'll make a batch that'll maybe feed 4-6 people and freeze half the sauce and eat the rest over the course of the next week or so.
The marianara sauce, I'd always believed, is a base. People don't eat sauce bases. That's like sucking on a boullion cube then drinking a quart of water to make soup in your stomach as everything churns around. "Spaghetti sauce" is more like a stew in texture and composition. It's a tomato-based stew, IMHO. Of all the possible ingredients to go into the sauce, onions are not one of them. Unfortunately, there's only one way to get around the onion ingredient in pre-made marinara sauce, and that's to make it from scratch. But, not tonight 'cause I'm hungry and the jar of "spaghetti" sauce is available in my pantry.
There are some things that make me happy when I see a marinara meat sauce:
a) I see meat
b) There're no onions
c) Lots of shrooms!
The ingredient list:
6 garlic cloves, chopped
1 lb ground beef
One 25 oz jar of marinara sauce
One 14.5 oz can of tomatos
8 oz white/brown mushrooms, quartered
2-3 tbsp red/white/or rice wine
2-3 tbsp soy sauce
1 tsp (or more) oregano
sugar, to taste
2-3 bay leaves
Prep and cook time for the sauce should take no more than 30-40 minutes, 'cause ya don't want to overcook the beef.
The "sauce" should look like it's 1/2 meat, 1/2 mushrooms, 1/2 sauce, and 1/2 everything else.
Ahhh.. dinner time.
Yeah, yeah. The pasta. I like the fusili (spiraly) pasta. Ya start both at the same time. Pasta takes a few minutes more to be al dente, fully cooked but not overly soft.
The order of operations:
1. Heat 2-3 tbsp cooking oil (I used olive oil, only 'cause it's the only oil I have) over medium-high heat
2. Add the chopped garlic and stir until the garlic has slightly browned
3. Remove the garlic to a small bowl (nobody likes burned garlic in spaghetti sauce)
4. Add the ground beef and stir until it is nearly browned everywhere
5. Turn heat down to medium and add the marinara sauce, tomatoes, mushrooms, and everything else.
6. Cover and simmer on low-medium heat for the remainder of the time until the pasta is done.
The marianara sauce, I'd always believed, is a base. People don't eat sauce bases. That's like sucking on a boullion cube then drinking a quart of water to make soup in your stomach as everything churns around. "Spaghetti sauce" is more like a stew in texture and composition. It's a tomato-based stew, IMHO. Of all the possible ingredients to go into the sauce, onions are not one of them. Unfortunately, there's only one way to get around the onion ingredient in pre-made marinara sauce, and that's to make it from scratch. But, not tonight 'cause I'm hungry and the jar of "spaghetti" sauce is available in my pantry.
There are some things that make me happy when I see a marinara meat sauce:
a) I see meat
b) There're no onions
c) Lots of shrooms!
The ingredient list:
6 garlic cloves, chopped
1 lb ground beef
One 25 oz jar of marinara sauce
One 14.5 oz can of tomatos
8 oz white/brown mushrooms, quartered
2-3 tbsp red/white/or rice wine
2-3 tbsp soy sauce
1 tsp (or more) oregano
sugar, to taste
2-3 bay leaves
Prep and cook time for the sauce should take no more than 30-40 minutes, 'cause ya don't want to overcook the beef.
The "sauce" should look like it's 1/2 meat, 1/2 mushrooms, 1/2 sauce, and 1/2 everything else.
Ahhh.. dinner time.
Yeah, yeah. The pasta. I like the fusili (spiraly) pasta. Ya start both at the same time. Pasta takes a few minutes more to be al dente, fully cooked but not overly soft.
The order of operations:
1. Heat 2-3 tbsp cooking oil (I used olive oil, only 'cause it's the only oil I have) over medium-high heat
2. Add the chopped garlic and stir until the garlic has slightly browned
3. Remove the garlic to a small bowl (nobody likes burned garlic in spaghetti sauce)
4. Add the ground beef and stir until it is nearly browned everywhere
5. Turn heat down to medium and add the marinara sauce, tomatoes, mushrooms, and everything else.
6. Cover and simmer on low-medium heat for the remainder of the time until the pasta is done.
Basic Congee Recipe
This is a rice porridge with stuff in it.
If you had leftover steamed rice (white or brown), you can also use this as well. It will shorten the cook time. When the water boils, add cooked rice, then turn heat to low and simmer for 60-90 minutes, depending on thickness desired. If it's too thick, add more water. Congee has a consistency between soup and stew, appearing thick and creamy. Do not reheat this on medium or high heat, the starch in the rice will burn.
Yields:
4-6 servings, depending on how much rice and water is used
Main Ingredients:
1 c. short grain or 1/2 c. long grain rice
8 c. water, or unsalted/low sodium chicken stock
Any of the following additions:
shitake mushrooms, chopped
Up to 1-2 cups, coarsely chopped bok choy or napa cabbage
1-2 hundred-year-old egg, cubed/chopped
1-2 salted hard-boiled duck egg, cubed/chopped
dried scallops, reconstituted and chopped
salt, pepper to taste
sweet potato, peeled and diced
preserved salted/spicy turnip, thinly sliced
dry roasted peanuts
chopped green onion, as garnish
chopped cilantro, as garnish
finely shredded ginger, as garnish
soy sauce to taste, about 1-2 tbsp
Chinese rice wine or sherry, about 1-2 tbsp
Meat (choose one):
Up to 2 cups, cooked chicken/turkey/duck meat, chopped or shredded
1/2 lb boneless pork loin, cubed or minced
If using uncooked chicken:
Marinate the chicken with the 3 tbsp oyster sauce, 2 tbsp Chinese wine/sherry, 1 tbsp soy sauce, 1 tbsp white/black pepper, 1 tsp sugar, and 1 tbsp sesame oil. Chop chicken into small bite-sized pieces. Marinate for 30 min or longer. Add after rice has come to a boil.
(x-post to LJ Foodporn)
If you had leftover steamed rice (white or brown), you can also use this as well. It will shorten the cook time. When the water boils, add cooked rice, then turn heat to low and simmer for 60-90 minutes, depending on thickness desired. If it's too thick, add more water. Congee has a consistency between soup and stew, appearing thick and creamy. Do not reheat this on medium or high heat, the starch in the rice will burn.
Yields:
4-6 servings, depending on how much rice and water is used
Main Ingredients:
1 c. short grain or 1/2 c. long grain rice
8 c. water, or unsalted/low sodium chicken stock
Any of the following additions:
shitake mushrooms, chopped
Up to 1-2 cups, coarsely chopped bok choy or napa cabbage
1-2 hundred-year-old egg, cubed/chopped
1-2 salted hard-boiled duck egg, cubed/chopped
dried scallops, reconstituted and chopped
salt, pepper to taste
sweet potato, peeled and diced
preserved salted/spicy turnip, thinly sliced
dry roasted peanuts
chopped green onion, as garnish
chopped cilantro, as garnish
finely shredded ginger, as garnish
soy sauce to taste, about 1-2 tbsp
Chinese rice wine or sherry, about 1-2 tbsp
Meat (choose one):
Up to 2 cups, cooked chicken/turkey/duck meat, chopped or shredded
1/2 lb boneless pork loin, cubed or minced
If using uncooked chicken:
Marinate the chicken with the 3 tbsp oyster sauce, 2 tbsp Chinese wine/sherry, 1 tbsp soy sauce, 1 tbsp white/black pepper, 1 tsp sugar, and 1 tbsp sesame oil. Chop chicken into small bite-sized pieces. Marinate for 30 min or longer. Add after rice has come to a boil.
(x-post to LJ Foodporn)
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