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    Posts Tagged ‘potato’

    Whitefish with Lemon Grass/Thai Pepper Crust

    Whitefish is very versatile, it has a delicate flavor that accepts all kinds of seasonings. This dish was inspired by my desire to combine my favorite pepper, Thai. I hadn’t cooked with lemon grass before and wanted to develop something using the two. I mulled over ways to use these two items and decided on combining them with Panko and olive oil to use as a crust.

    You will need:
    One six to eight ounce Whitefish Filet/person.
    One cup Panko Bread Crumb/filet
    Two to three tablespoon olive oil.
    Two Thai Chili peppers/filet.
    One tablespoon grated lemon grass.
    Sea Salt/Ground Pepper to taste.

    Combine all ingredients except fish in a bowl using enough olive oil to form a medium paste. Score the skin side of the Whitefish Filet to prevent curling. Heat olive oil in a sauté pan large enough to hold fish in a single layer with enough room between filets. Place fish skin side down and generously coat top of fish with the bread mixture. When fish begins to turn opaque around the edges transfer to a cookie sheet and bake at 350° for ten minutes to toast the coating. Serve with rice with buttered onion.

    Angus Prime Rib Steak with Garlic/Shallot Crust


    steakdinnerBaked Potato with Horseradish Mayonnaise
    Steamed Broccoli with Tahini Compound Butter

    You will need:
    Angus or other good quality Rib Eye Steak – one/serving (I used a steak that was cut one inch thick)
    Broccoli Crown – one/per serving
    Baking Potato – one small/per serving
    Garlic clove – two/serving
    Shallot clove – two/serving
    Olive Oil – two TBSP/serving
    Panko Bread Crumbs – approximately three TBSP/serving
    Tahini – approximately one TBSP/serving
    Softened Unsalted Butter – approximately one TBSP/Serving
    Sea or Kosher Salt – to taste
    Fresh Ground Pepper – to taste
    Mayonnaise (jarred will do) – one TBSP/serving
    Horseradish (jarred will do) – one TBSP/serving

    Prepare crust:
    Finely dice garlic and shallot cloves place into preheated sauté pan and cook until just translucent (do not brown) set aside to cool. When garlic/shallot mixture is cool add Panko crumbs to coat, set aside.

    For Horseradish Mayonnaise:
    Combine horseradish and mayonnaise and set aside. If you decide to use fresh horseradish you will have too grate a little more than the stated one TBSP and combine with a little vinegar and sugar.

    For Tahini Compound Butter:
    Bring butter to room temperature to soften then combine well with Tahini Paste and set aside.

    Prepare the Potato:
    Coat the potato with olive oil, salt and pepper and bake as you would normally when the potato is finished baking start with the balance of the steps to follow (keep warm)

    Prepare the steak:
    I used an oven ready grill pan however you can sauté the steak if you desire. Coat both sides of the steak with olive oil and salt and pepper to taste. Sauté/grill steak on one side for approximately five minutes or until a good crust/grill marks are evident. Turn steak and coat with the bread crumb mixture. If you are using a sauté pan you will need to turn the steak over one additional time to get the crust mixture crisped and browned. This step will take a little practice since you might lose some of the coating. Finish steak to desired doneness

    In the meantime steam the broccoli crown(s) until just al denté.

    Top the broccoli with compound butter, cut open the potato and top with horseradish/mayonnaise plate and serve.

    Oven Roasted New Potato

    This very simple, easy to make side dish enhances any meal. For a picture of these delights see Lamb chop recipe

    You will need:
    Red Potato “B” (standard size letter) – approximately 3/serving
    Olive Oil – enough to coat
    Kosher or Sea salt
    Fresh Ground Pepper
    Fresh Rosemary approximately 1 tsp/serving

    Heat oven to 400° F. Strip rosemary leaves from stalk then chop finely. Cut potatoes in half length wise, coat all sides with olive oil then season with salt and pepper to taste place on roasting pan cut side up then sprinkle with fresh chopped rosemary. Roast until fork tender.

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