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.
Dough kneaded in the bread machine, hand-shaped into round loaves, then baked in the oven with olive oil brushed over the top and sprinkled with rosemary and kosher salt.
- 2 lbs. ground chicken
- 1/2 cup bread crumbs
- 1 small red onion, chopped
- 4 cloves garlic, minced
- 3 green onions, cliced
- juice of 1 lemon or lime
- 1 tbsp. soy sauce
- 1/2 tbsp. sesame oil
- 1 tbsp. ground coriander
- 1/4 tsp. fish sauce
- 1 tbsp. Montreal steak seasoning
- 1 tbsp. garlic chili sauce
- Gently combine mixture and form into patties
- Heat a grill pan on medium high heat and cook patties for 3 minutes on each side, until no longer pink.
- Serve as a sandwich or break patties into pieces and throw on top of a salad.
- 2 tbsp butter
- 1 small onion
- 1 carrot, small dice
- 1 tsp salt
- 1 cup brown rice
- 2.5 cups water
- Melt butter over low heat, then add the onion and carrot. Cook for 4-5 minutes.
- Add the salt and rice, and toast the rice for 2 minutes.
- Add the water, bring to boil, then simmer for 45 minutes.
- Fluff and eat!
- 1 cup water
- 1/4 cup olive brine
- 3 tbsp olive oil
- 3 cups flour
- 2 tbsp sugar
- 1 tsp salt
- 3/4 cup sliced olives, mixture of black and Kalamata
- 1 cup water
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon juice
- 2 tablespoons white sugar
- 2 tablespoons instant powdered milk
- 1 teaspoon salt
- 3 cups bread flour
- 6 sun-dried tomatoes, chopped
- 1/2 cup cubed Asiago cheese
- 1 teaspoon dried basil
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon active dry yeast
- 1 tablespoon unsalted butter or olive oil
- 1 yellow onion, chopped
- 1 cup long grain basmati rice
- 1 3/4 cups water
- 1 1/2 teaspoons kosher salt
- 1/4 cup sliced scallions
- Cook the butter and onions over medium heat until translucent, about 3 minutes.
- Add the rice and toss until all of the grains are coated with the butter.
- Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes.
- Add the scallions, fluff with a fork, and serve.
- 4 slices of pork shoulder
- 2 tbsp. Dijon mustard
- 3 tbsp paprika
- 1 tbsp garlic powder
- 2 tbsp brown sugar
- 3 tbsp sea salt
- 2 medium white or yellow onions, sliced
- 1 cup Dr. Pepper
- 1/2 cup water
- Bottle of barbeque sauce
- Rub the pork shoulder with the Dijon mustard, and sprinkle that will the paprika, garlic powder, brown sugar, and sea salt. Let the flavors penetrate for at least 2 hours.
- Place a layer of onions on the bottom of the slow cooker, then layer the pork shoulder slices and onion until both are used up.
- Pour the Dr. Pepper and water over everything, and put the lid on the slow cooker.
- Turn the slow cooker on high for the first hour, then reduce to low for 8 more hours. Optional: flip the meat halfway through, so the top piece can get as tender as the bottom piece.
- After 8 hours, the meat should be fork tender and falling apart. Pour out half the liquid, remove all bones and fat, shred the meat, and add in a half bottle of your favorite barbeque sauce. Stir to combine.
- Cook on low for another hour, then serve on hamburger buns.