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Rabu, 08 Januari 2014

Veracruz Style Red Snapper – A New Take on a Very Old Classic

Fish “Veracruz” was the first “authentic” Mexican recipe I ever ate. I had it 30 years ago at the Casa Del Sol in Saranac Lake, NY, where I worked while enrolled in culinary school.

I remember trying and loving it, and being very surprised that “this” was actually Mexican food. Besides…olives on fish? That was some crazy stuff.

Up to that point, the only “Mexican” food I’d ever had was crispy cafeteria tacos made by completely non-Mexican lunch ladies. So, this kind of thing was very exciting for me. I’ve forgotten the exact recipe after all these years of adaptation, but that’s of little consequence as it’s the kind of dish you make a little different every time anyway.

I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there’s plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.

If you don’t want to do this in individual portions like I did, you can certainly do it in a regular casserole dish, but you’ll probably need to give it a few extra minutes. Simply use the same fork-flaking doneness test as shown in the clip. Flakiness never lies.

This food wish goes out to all of you that asked for flavorful, foolproof fish recipes. I’m not sure why people get so scared to cook fish, but if you’re one of them, this is for you. Other than a few minutes of slicing, this couldn’t be easier. Serve simply with some chips, or over rice for a more substantial meal. Either way, I hope you give this a try soon. Enjoy!

Ingredients for 2 servings:

2 boneless red snapper filets, about 7 oz each

cayenne, salt and pepper to taste

2 tbsp olive oil

1/2 white onion, diced

3 cloves garlic, minced

1 tablespoon capers

1 tablespoon caper brine

1 large jalapeno, sliced, seeded

1 cup cherry tomatoes, halved

1/3 cup sliced Castelvetrano green olives, or any green olive

2 tablespoon fresh chopped oregano

2 limes

*Bake at 425 degrees F. for 15-20 minutes

View the complete recipe

Jumat, 27 Desember 2013

Chicken Cakes take the Cake!

When Steve and I first moved in together I asked his mom to give me some recipes that she knew he liked. I got some really great recipes from her and this is one of them. This recipe came from an issue of Cooking Light Magazine. It was listed as one of that issues "Greatest Hits" and we know why!

We usually eat these for dinner with a vegetable and some rice but I always picture them served as a first course at a dinner party. Maybe on a bed of lightly dressed arugula and red onion salad with a dollop of the aioli. Ill have to do that!

So here is the recipe taken from the Cooking Light Website...

Spicy Chicken Cakes with Horseradish Aioli

Aioli (ay-OH-lee) is a garlic mayonnaise from the Provence region in France and a popular condiment there for meat and vegetables. It can be made in advance and refrigerated.

Total time: 45 minutes.

Cakes:
2 (1 1/2-ounce) slices whole wheat bread
1 pound skinless, boneless chicken breast (I use ground chicken breast)
1/4 cup chopped fresh chives
3 tablespoons low-fat mayonnaise
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2 large egg whites
2 teaspoons canola oil

Aioli:

2 tablespoons low-fat mayonnaise
2 teaspoons prepared horseradish
1 teaspoon bottled minced garlic
1/8 teaspoon salt

To prepare cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup (discard remaining breadcrumbs). Set breadcrumbs aside.

Place chicken in food processor; pulse until ground. Combine chicken, chives, 3 tablespoons mayonnaise, seasoning, 1/4 teaspoon salt, egg whites, and breadcrumbs in a medium bowl; mix well (mixture will be wet). Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.

Heat oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.

To prepare aioli, combine 2 tablespoons mayonnaise and remaining ingredients in a small bowl. Serve with cakes.

Yield: 4 servings (serving size: 2 chicken cakes and about 1 1/2 teaspoons aioli)CALORIES 242 (26% from fat); FAT 7.1g (sat 1.3g,mono 1.8g,poly 1.3g); PROTEIN 29.5g; CHOLESTEROL 66mg; CALCIUM 44mg; SODIUM 749mg; FIBER 0.5g; IRON 1.6mg; CARBOHYDRATE 12.5g

Cooking Light, JULY 2006