Yesterday I made a dish that was unexpected and out of character for me, being that I don't usually cook fish and I have never used fennel before. As such, it was light, flavorful, and I will definitely be using fennel again! Next time, maybe raw.
I had about a pound of tilapia and coated it in a dry rub:
- 2 tbsp. chili powder
- 1 tbsp. paprika
- 1/2 tbsp. garlic powder
- 1/2 tbsp. kosher salt
- 1/2 tbsp. blackened cajun rub
This is the fennel salad I made as a side dish. The only thing I changed was that I used bacon instead of panchetta. I cut it up into chunks and cooked & rendered the fat on the stove instead of throwing it in the oven to roast. Then I drained out as much of the bacon fat as possible and tossed it with the roasted fennel before combining it with lettuce.
Winner winner, fish dinner.
This was not only the easiest Indian curry chicken/sauce that I have ever attempted, it was also the most delicious. Adapted from www.passionateaboutbaking.com. [Photo above taken from passionateaboutbaking.com]
- 2 large chicken breasts on the bone, each chopped into 4 or 5 pieces
- 6 cloves of garlic, chopped
- 2 limes, juiced and zested
- 1/2 jalapeno, seeds and rind removed, sliced paper thin
- 1/2 tsp red pepper flakes
- 1/4 tsp white pepper
- 1 tbsp coarse sea salt
- 1/2 small onion, chopped
- 2 tbsp butter
- 1.5 cups plain yogurt
- 2 tbsp ground coriander seed
- Generous handful of cilantro leaves, chopped
- Combine the garlic, lime juice and zest, jalapenos, red pepper flakes, white pepper and salt, and use this to marinate the chicken for at least 30 minutes.
- Combine the yogurt, coriander seed, and cilantro, and set aside for later use.
- Melt butter in a heavy bottomed pan over medium-high heat, and cook the onions until slightly caramelized.
- Add the chicken pieces and brown well.
- Add the yogurt mixture to the chicken, and mix to combine.
- Put the lid on and simmer for another 5-7 minutes, until chicken is cooked through.
My favorite way to eat clams! In the summertime, hot off the grill, juicy, salty, buttery, and sharp.
Adapted from Ina's recipe.
- 1.5 cups coarse bread crumbs, toasted if possible
- 5 cloves garlic, minced
- 4 tbsp. olive oil
- 2 lemons, juiced and zested
- 6 sun-dried tomatoes, chopped fine
- 1/2 cup chopped basil leaves
- 1/4 cup pine nuts, toasted if possible
- 1/2 tsp. kosher salt
- 1/4 tsp fresh ground black pepper
- 24 littleneck clams
- 3 tbsp. melted butter
- Fire up the grill
- Combine the bread crumbs, garlic, olive oil, lemon juice, sun-dried tomatoes, basil, pine nuts, salt and pepper in a LARGE serving bowl and set aside. Bowl needs to be roomy enough to toss the clams in.
- Place clams in 1 layer on the hot grill and allow the heat to open the clams. They will open gradually for about 5 minutes, then pop wide open when done. Using tongs, remove the clams being careful not to lose the liquor, and place them in the bowl with the bread crumb mixture.
- Drizzle everything with melted butter, toss together, and serve hot.