SOLE MEUNIERE

Apparently Sole Meuniere was the dish that got Julia Childs into French cooking. I stumbled apon this recipe one day after I had purchased some Sole on sale only to arrive home with no idea how to cook it.  So I googled around and found this simple recipe for Sole Meuniere, and I happened to have everything in stock-it has quickly become my son's favorite.  I am sure it would turn out even better if I was using wheat flour, but still had success with Rice flour.  I might try using Besan (chickpea) flour next and will update this post with the results.  Capers are inexpensive pickled Mediterranean flower buds, but if you don't have any, I have used diced green olives in a pinch with just as much success.
The results are a wonderfully simple dish with an amazing buttery, salty, lemony sauce that compliments the fish perfectly.

Here's the skinny on my version of a simple Sole Meuniere

What I used:


4 large filets of Soul
3/4 cup of superfine rice flour (or Wheat, or any blend of GF flour)
1 1/2 teaspoon of salt
Pepper
1 lemon zested+juiced
3/4 cup of finely chopped fresh parsely
1/2 cup butter/subsitute
1/4 capers (I have also used green olived dieced fine as a sub and it worked fine)
1/2 dry white wine



What I did:

1. Mix the salt and pepper with the flour and powder the fillets
warm a tablespoon of the butter and fry the fillet.  They cook fast as Sole is a delicate fish

2. Place the fillets on a warm plate while you make the sauce

3. Once the fish is removed throw the remaining butter in a pan and let sizzle,

4. Add the parsely and fry for a minute or two

5. Add the Lemon Juice (about half a cup) let it sizzle

6. Add the white wine and capers and let it render down a smidge or two

7. Add 1/2 the lemon zest

8. Bend over and smell this concoction.

9. Pour over the fish and serve.

 Enjoy,

comment if you tried it and made any variations.

Sweet Potato Latke with Smoked Salmon

I had this the other night at a local restaurant and it blew my mind, I had to come home and reconstruct it.  It is pretty simple too, nothing new here, just some odd pairings that are amazing.

the Latke
the secret to a good latke I discovered is to extract all the moisture from the ingredients before you fry them.  They will get much crispier, and sister...the crisp is what makes this all that.

heres what I did.

2 large sweet potatoes grated and drained*
2 medium onions grated and drained*
3 tablespoons flour (I used Rice flour)
2 eggs lightly beaten
Salt and Pepper

* I took all the shavings and placed them in a clean dish towel then slowly twisted it over the sink till all the moisture came out.  It is amazing how much liquid there is in those babies.

mix all the ingredients together and heat up some approapriate oil
I used Grapeseed oil, because I like it.

heat it up good and hot and slide in a nicely flattened puck, don't put too many in as they need room to fry.  Then remove to paper towel to dry.

the Smoked Salmon
I purchased this from the Superstore and it comes in thin slivers and is easy to slice and roll.

Place a dollop of sour cream and some fresh dill and get ready for the most amazing flavors to get together and have babies.

The Chevre + Tomato
I bought a roll of gaot cheese and sliced it, slightly oiled it then took my creme brulee torch to it, but you could put it under the broiler too.  It gets this amazing crust on top, and the cheese becomes this most amazing soft fluffy texture.

I took some small vine tomatoes and quartered them 80% of the way through put some SP on them and drizzle some oil and balsamic vinegar on it and get ready for something amazing.

FISH AND CHIPS

I'm not a big Deep Fry guy,

but every once and a while the smell of fishies swimming with the fries in a pot of hot oil gets to me.

So I set out to find a Gluten free and Potato free substitute and impressed myself.  Once again you need the accoutrements to make this dealio worth while.  The homemade Tartar sauce and Slaw were killer additions and took this recipe over the top.

now for the Fish, I used Haddock

Make sure the fish is unthawed and dry, (pat it down so the batter sticks)

2 cups Besan Flour (Chickpea Flour-oh prepare yourself for when you add water this stuff smells like the little town from where it was made.....don't worry it tastes much much better than it smells)

1/2 teaspoon Baking soda

1/4-1/2 teaspoon salt

4 tablespoons of Pakora Masala Spice Blend You can buy this premixed
(or any combo of spices you like, recipe to follow)
mix the dry ingredients together until well blended then add water till it is thick yet liquid.
dip your fish in it and fry in peanut oil till golden brown.
enjoy.

Pakora Masala
teaspoon of each or so
Coriander powder, salt, chilli, dry mango, cumin, pepper, ginger powder
a pinch of cinamon, cloves, and mace, and a couple of cardoman seeds
put the seeds in your mortar and pestle.

CHICKEN MEATBALL TIKKA MASALA

 

I am always looking for a good recipe with Ground chicken, and this one is full of flavor.

This Recipe I found at wwwfood52.com here is the link

For the meatballs:

• 1 pound ground chicken thigh meat
• 2 shallots, minced
• 1/2 cup cilantro, minced
• 3/4 cups fresh white breadcrumbs
• 1 egg
• 1 tablespoon tomato paste
• 1 tablespoon ginger, minced
• 1 teaspoon salt

For the masala sauce:

1 1/2 tablespoon vegetable or other neutral oil

1 teaspoon mustard seeds

4 shallots, minced

4 cloves garlic, minced

2 tablespoons ginger, minced

1 teaspoon cumin

1 1/2 teaspoon coriander

1/4 teaspoon cayenne pepper

1/2 cup canned tomatoes

1 1/2 tablespoon tomato paste

1 teaspoon salt

1 teaspoon sugar

1 serrano chile, halved lengthwise

1/4 cup cilantro

1/4 cup coconut milk

Preheat the oven to 400°F.

In a large bowl, combine all the ingredients for the meatballs. Form into small golf-sized balls (you should get 24-26), and arrange them about 1 inch apart on a parchment-lined baking sheet. Bake for 15-20 minutes. Peak inside and make sure they’re no longer pink before eating 

 Make the sauce: Combine the diced tomatoes and tomato paste in a mini food processor and process until smooth. Set aside.  Heat the oil over high heat in a large cast iron pan until smoking. 

Add the mustard seeds and cover immediately, and wait til they stop popping (15 seconds). Turn the heat to medium-low and add the shallots, garlic, and ginger. Cook for 3-5 minutes, stirring nearly constantly, until the shallots are quite golden. Add the cumin, coriander, and cayenne, and cook for another minute or so, to toast the spices. 

Pour in the pureed tomato, and cook down for 3-4 minutes. It should be reduced to an almost paste-like consistency.  

Pour in the coconut milk, the salt and sugar, and about 1/4 cup of water. Bring to a boil.

Simmer covered for 5-10 minutes, to let the flavors meld. Taste for salt and spiciness.

Add the meatballs and the cilantro to the sauce. Toss well, heat the meatballs through, and serve.

 

SHRIMP+GRITS

 

This is a recipe I have wanted to try for a long time,

I have seen it pop up in a variety of different blogs and magazines.

 I just recently found this recipe for it on chow.com and made a few alterations and found myself a new favorite.  click Chow for original, or use my slight variation below.

INGREDIENTS

SAUCE

• 2 teaspoons vegetable oil
• 6 strips of bacon diced small
• 1/4 medium red onion, small dice
• 1 tablespoon tomato paste
• 2 medium garlic cloves, minced
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 2 tablespoons all-purpose flour ( I used Rice Flour to keep it gluten free)
• 3 tablespoons dry white wine
• 3/4 cup clam juice
• 1/2 chicken bouillon cube, crushed into small granules
• 1/2 chipotle in adobo sauce, minced
• 1/3 cup heavy cream
• 
  

For the grits:

• 1 1/2 cups water
• 3/4 cup whole milk, plus more as needed
• 1/4 cup heavy cream
• 3 tablespoons unsalted butter
• 1/2 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground  pepper,(I used smoked Pepper)
• 3/4 cup yellow grits (not instant)
• 
  

To finish:

• 1 tablespoon vegetable oil
• 1 (3-ounce) andouille sausage, medium dice (I used another strip of bacon)
• 1 pound medium shrimp, peeled and deveined
• 1 tablespoon minced fresh chives

INSTRUCTIONS

For the sauce:

1. Place the vegetable oil and ham or pancetta in a medium frying pan and cook over medium heat, stirring occasionally, until the fat has rendered and the ham is crispy, about 5 to 7 minutes. Add the onion and cook until softened, about 4 minutes. Add the tomato paste, garlic, curry, cumin, cayenne, and paprika and stir until evenly incorporated. Sprinkle the flour over the mixture and cook, stirring constantly, until the mixture darkens and a coating forms on the bottom of the pan, about 1 to 2 minutes.
2. Add the wine and cook, stirring occasionally, until nearly evaporated, about 30 seconds. Add the clam juice, bouillon cube, and chipotle and whisk, scraping up any browned bits from the bottom of the pan. Add the cream, whisk to combine, and cook until simmering, about 2 minutes. Remove from heat and set aside.

For the grits:

1. Combine the water, milk, cream, butter, salt, and white pepper in a medium saucepan with a tightfitting lid over medium heat and bring to a simmer.
2. Stir in the grits and bring to a simmer again. Cook, without stirring, until the grits float to the surface, about 1 to 2 minutes. Cover, remove from heat, and let sit until all of the moisture has been absorbed, at least 10 minutes. Whisk until smooth, taste, and add more salt and white pepper as needed. Whisk in additional milk as needed to reach the desired consistency. Set aside.

To finish:

1. Heat the oil in a large frying pan over medium heat until shimmering, about 3 minutes. Add the sausage to the pan and cook, stirring occasionally, until browned on all sides, about 4 minutes. Using a slotted spoon, transfer the sausage to a small bowl; set aside.
2. Add the shrimp to the pan in a single layer and cook, flipping once, until just pink on both sides, about 1 to 2 minutes (the shrimp will not be fully cooked). Add the reserved tasso sauce, stir to combine, and reduce the heat to low. Cook, stirring occasionally, until the sauce is bubbling and the shrimp are fully cooked, about 1 to 2 minutes. (If the sauce is too thick, stir in a little water until it reaches the desired consistency.)
3. To serve, divide the grits among 4 serving bowls, top with the shrimp and sauce, and garnish with the reserved sausage and chives.

THAI PORK FRIED RICE

This is a great rice to make as a meal, or as a side.
And for some the idea of adding Fresh Basil to fried rice might seem bizare,
but it has changed my Rice Frying life.

So has cooking rice that is cold instead of hot and steamy.
Explained later.


heres the skinny of my version of Thai Fried Pork rice
(BTW it is pork because I didn't have chicken or shrimp
it still turned out delish, but try it with chicken or shrimp)

Make about four cups of your favorite plain rice

(I like to use Jasmine for my Thai)

One thing I have found with making fried rice, is that if you can make it the day before or even hours before it is much better.  I think the reason is that when the rice is cold it fries better in the oil, it is not so mushy and has a better feel.  I just like it better.

Fry up some  Chinese dehydrated mushrooms, the sliced variety (see pantry)

in some corn oil, or vegetable oil,

these are amazing, watch the heat they can burn and get smoky,

you just want them to absorb the oil and get crispy.

once done, set aside

Take 4 cloves of garlic

one green chilli

mash up in your mortar and pestle.

pour into 4 tablesppons of hot corn oil

after 20-30 seconds Before the garlic burns and gets a bit bitter

throw in your finely sliced pork or chicken or even shrimp.

3 tablespoons of Thai fish sauce (see Pantry)

2 tablespoons of sugar

2 tablespoons of oyster sauce (chinese not thai, but amazing)

cook till almost done

add the cold rice and stir it up.

add the mushrooms

and add 1 cup fresh basil leaves

a bit more soy sauce,

when you have stirred this around in your wok and you think it is all mixed well

push it all to one side and add 3 tablespoons of oil in cleared side of wok.

add the egg and stir it around till no longer liquid,

them fold in the rice until well mixed.

plate it up and enjoy.

The basil is amazing in  the rice, and the mushrooms are so crunchy and delish.

 

EASY CLAM SPAGHETTI

stuff you need:

1 can of baby clams

olive oil

4 cloves of garlic

butter*

wine wine

parmesan cheese

S+P

basil

oregano

bay leaves

small onion

red pepper flakes

stuff you do:

chop up an onion

heat up a couple of circles of Olive Oil,

drop in a dollop of butter to make flavor babies with the Olive Oil,

when butter has said "I do" throw in the onions

fry till translucent, then add minced garlic

simmer fofr 3-4 minutes

add 1/2 cup white wine,

then the whole can of clam juice included

add a teaspoon of basil and oregano and S+P

Salt to taste through because the clams are a bit salty anyhoo

simmer till it renders down by 1/2

throw in a couple shakes of red pepper flakes

boil up some Gluten free Corn or rice spaghetti noodles

drain

then pour in the sauce 

plate it up and sprinkle some fresh parmesan on top

say your prayers cause your gonna need forgiveness after you says what your thinking....

yes it is veddy good.

*trying to eat dairy free as oft as I can, I was surprised to know that Parmesan and butter have very low if only trace elements of lactose in them.  Score one for the good guys.