This is a very simple dish I have worked together with a perfect sauce. The sauce can be used for chicken and pork. Start with the salad dressing. All my salad dressings are a 6:1 ratio, 6 TBSP of oil and 1 TBSP of everything else.
Asian Salad Dressing/Marinade
• 6 TBSP peanut oil
• 1 TBSP soy sauce ( I added a tad more b/c I like a stiff soy sauce flavor)
• 1 TBSP sesame oil
• 1 TBSP balsamic vinegar
• 1 TBSP minced fresh garlic
• 1 TBSP minced fresh ginger
• 1 TBSP chopped scallions
In a bowl whisk all ingredients.
Fish and Shrimp (for 2)
• 6 large jumbo shrimp
• 2 white fish filets (You can use flounder, walleye, cod, tilapia, etc.)
Devein and peel shrimp and chop the fish filets cross ways 1 inch. Place the seafood in a plastic zip lock bag and then pour in half the salad dressing. Seal the bag and place it in the refrigerator for 30 minutes.
• Any green leafy salad, I used a romaine medley and escarole
• Cilantro – chopped
• 1 avocado – quartered
• 1 fresh mandarin – peeled and deseeded
• ½ cup frozen edamame (soy bean, without the shell)
• sesame seeds, for topping (optional)
Arrange everything on a plate except the fish.
Heat non-stick pan on medium heat. Remove fish from bag and set the dressing in the bag on the side, and sauté fish about 4 minutes, add the remaining dressing from the zip lock bag (this dressing has the fishy flavor) and cook another 4 minutes until the fish and shrimp are nice and tender. Remove the shrimp and plate three shrimp in line on both plates and then plate the fish. Add the pan cooked dressing to the remaining half dressing and whisk once more. Spoon the dressing equally amongst both plates and serve.
Can it be that easy?
• Frozen flounder
• Sour cream
• Avocado (cut into quarters)
• Lime (Cut into quarters and squeezed onto taco)
• Cilantro (chopped)
• Flour tortilla (Microwave on high for 50 seconds)
• Rub mix (paprika, onion powder, garlic powder, old bay, etc.)
Pour oil in baking pan and sprinkle the fish with the rub mix.
Heat oven to 425ᵒ, Cook fish until done (~8 minutes)
On a warn tortilla, apply sour cream, fish, salsa, avocado, cilantro and squeeze lime on top and roll in a burrito.
This is one of our favorite sauces for chicken and country style pork ribs for the summer.
In a blender combine all these ingredients and blend. Refrigerate overnight. Add to the meat while cooking 15 minutes before serving.
• 1 tsp – Allspice
• 3 TBSP – BBQ Sauce (Sweet Baby Rays) or Catsup
• 4 TBSP – Brown Sugar
• ¼ tsp. – Cinnamon
• 5 cloves or 1.5 TBSP powder – Garlic
• 1 inch fresh or 2 tsp. dry – Ginger
• ½ cup or a bunch – Green Onions
• 2 fresh or ½ dried – Habanero Pepper
• 2 fresh squeezed – Lime Juice
• 1 tsp – Nutmeg, Ground
• 1 tsp – Onion Powder
• ¼ cup – Oil (Peanut or Canola)
• 1 tsp – Pepper, Black
• 1 tsp – Salt
• 2 TBSP – Soy Sauce
• 2 TBSP fresh or 1 tsp dry – Thyme, Ground
• 1 TBSP – Balsamic Vinegar
• Country Style Ribs, loin or baby back ribs, chicken
• 1 ½ cups long grain rice
• 1 TBSP butter
• 1 TBSP olive oil
• ½ onion chopped
• 2 Roma tomatoes chopped
• ½ shallot chopped
• 1 cup white wine
• 2 cups chicken broth
• Salt and pepper
• 1 tsp paprika
• ½ tsp cumin
• 6 fresh basil leaves chopper
• 1 can red kidney beans drained
Sauté rice, tomatoes, onions and shallots in butter and oil. Brown rice. Add wine and cook 15 minutes on high and stir. Add the rest of the chicken broth a bit at a time until you get the right ratio of water and rice. Add the rest of the ingredients and cover and boil gently, checking the rice for doneness.
This Provençal fish soup dish is called Bourride, (pronounced Boo-reede).
1. TBSP peppercorns
2. 1/4 tsp. fennel seeds
3. 1/4 tsp. coriander seeds
½ Tsp. sea salt
1 small piece of uncooked cod(3 inch by 3 inch)
1/2 cup dry white wine
3 cups water
1 shallot chopped
1 celery stalk (inner stalk w/leaves) chopped
Cut some cheese cloth and place the peppercorns and seeds in it, tie with string. Put everything is a sauce pan and bring to a boil then gently simmer for 30 minutes.
2 large cloves garlic, peeled
2 egg yolks
½ TBSP Dijon mustard
½ tsp. salt
1 dash cayenne pepper
1/4 cup fish broth (see recipe above)
1/4 cup extra-virgin olive oil
1/4 cup canola oil
Put all in a blender and puree until a smooth froth. Leave in blender.
1 quart fish broth (see recipe above)
6 skinless sea bass fillets (from the three whole sea bass) cut in 1-inch pieces
Salt and freshly ground white pepper
Cayenne pepper to taste
3 small carrots, peeled and cut in ¼-inch pieces
8 oz. white button mushrooms, cleaned and quartered
1 small leek, light green and white parts, cut in ¼-inch pieces and rinsed well
8 oz. fingerling potatoes, cut in ¼-inch pieces
Juice of 1 lemon
1 cup white wine
Sauté carrots, leek, and potatoes in olive oil. Add wine. Add the other ingredient, fish stock and Aioli. Bring to a boil and simmer slowly for 30 minutes. Serve with garlic bread.
Just when you didn’t think there was any other way to make a meat and potato stew, look here at the Japanese Kikujaga.
1 lb. beef (marinade 1 hour in 4 Tbsp soy sauce and 1 Tbsp brown sugar)
1 onion – chopped
3 carrots – chopped 1 inch by ¼ inch
3 cloves garlic minced
½ Lb Gemstone Potatoes cut like the carrots (or other potatoes cut like the carrots)
½ cup snow peas
5 chopped green onions (scallions)
1 cup mushrooms (shitake or oyster)
5 scallions chopped
1 dash white wine
2 cups water (or stock)
Salt and Pepper
Chu Chow Chili Oil
1. Cook snow peas in boiling water for a minute. Let them cool and cut diagonally into 2-3 pieces.
2. Cut thin beef into 2″ width pieces.
3. In a large pot, heat oil at medium high temperature and cook beef until the color changes.
4. Add potatoes, onions, and carrot, potatoes.
5. Add water, cover, and cook it at low medium heat about 20 minutes or until potatoes get tender.
6. Season with sugar, soy sauce, white wine, scallions, mushrooms and salt. Cook 15 minutes longer.
7. Remove from heat and let it sit for 30 minutes. Then add snow peas.
8. Serve as is or reheat.
9. I like to add a dollop of Chu Chow Chili Oil on my dish