Posted by: Thursday on: May 30, 2008
1 lb of sole
1/2 cup all-purpose flour
2 teaspoons margarine or butter
1 bunch of green onion, thinly sliced
1/2 cup dry white wine
2 tablespoons lemon juice
1/3 cup grated Parmesan cheese
Salt and pepper to taste
Heat oven to 375 degrees. Place flour in a shallow dish. Lightly coat fish fillets with flour and set aside. Melt margarine in ovenproof [...]
Posted by: Thursday on: May 30, 2008
From the February 2001 Food & Wine. We used a 1 1/2 lb London Broil for the meat, and about 2 lbs of Bok Choy. Also 1/2 cup of broth instead of 3 tbls. This naturally requires more cornstarch as well. One caution, when you throw in the ginger, garlic and jalapeno into nearly-smoking oil, [...]
Posted by: Thursday on: May 27, 2008
Page 133 from the May 2007 Cooking Light. Btw, most of these recipes can probably be found on their site, at cookinglight.com
Mods or possible mods include, 2lbs of pork, 2 sweet onions, 3 on the vine tomatoes, and jasmine rice. Also, did not use the raita recipe, instead using already made tzatziki sauce. The [...]
Posted by: Thursday on: May 27, 2008
is basically an event here in the NW. At anywhere from 10 – 20 and even more a pound for a whole fish, it’ s not cheap either. BUT, it IS worth it. Simply put, the simpler you make it, the better.
Simple BBQ Copper River Sockeye Salmon
*1 bouquet of fresh herbs (in packs, [...]
Posted by: Thursday on: May 19, 2008
We generally make these in coordination with the Preakness Stakes.
The recipe is found on the side of cans of Old Bay Seasoning, and is pretty much the best. Only mods being a little garlic powder and fresh parsley. One note though, deep-frying is the way to go. Broiling or baking generally dries them out. 2 [...]
Posted by: Thursday on: May 16, 2008
4-5 roma tomatoes, diced
2 avocados, diced
1 bunch of green onions, sliced
1 large jalapeno, sliced
3/4 cup cilantro, chopped
2 cups Mexican shredded cheese
1 lb shrimp meat
Mix up in a med-sized bowl and add several squirts of lime juice. Spread the mixture on a flour tortilla, top with another one and grill until brown and slightly crispy. Makes [...]
Posted by: Thursday on: May 13, 2008
INGREDIENTS:
* 2 fillets mackerel (saba)
* 1 cup water
* 3 tbsps sake
* 6 tbsps black bean sauce
PREPARATION:
Mix water, sake, and 4 tbsps of bean sauce in a pan and put on medium heat. Add mackerel in the pan. Simmer fish for about 10 minutes on low heat, pouring the sauce over the mackerel. Flip [...]
Posted by: Thursday on: May 8, 2008
Page 266 in the May 2005 issue of Cooking Light, it was actually meant for salmon fillets, but we used a whole Steelhead. Added about 4 tbs of melted butter to the rub and smeared it all over the inside of the fish, threw it on the BBQ for about an hour and it was [...]
Posted by: Thursday on: May 8, 2008
Page 264 in the May 2005 issue of Cooking Light. The main modification was the use of about a cup of plain, nonfat yogurt with the rub, making a marinade instead. And we inadvertently marinated it overnight. However, this made it very flavorful and tender. We had rice and a fresh pineapple and avocado salad, [...]
Posted by: Thursday on: May 1, 2008
Heat a large pot of boiling water. Then, cut off a good amount of the stem, leaving only an inch or so stump. Also cut off part of the crown, getting rid of most of the spiny tips. When the water is nearly ready, dump several sloshes of lemon juice all over [...]
