Grilled Whole Fish continued

The fish I grilled yielded two more meals, well actually three if you want to count the fish cakes that were pilfered by someone from the refrigerator. 

The next day I made a killer green chili tartar sauce for the fish.

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Equal amounts of mayonnaise and sour cream, half a small shallot, diced, half a Persian cucumber, diced, 2 tablespoons of diced green chilis, or to taste, a pinch of salt and a few grindings of fresh black pepper. (yep, the sour cream missed the photoshoot)

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Taste and adjust for seasonings. If you can make it a bit ahead of time, let it sit in the fridge for a while then adjust the seasonings later. 

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That teamed up with some nice flaky fish and crips greens made for a great lunch.

But...it doesn't end there.

Leftover fish just screams fish cakes to me. 

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Of course, the fish cake was served with the green chili tartar sauce. 
Use your favorite recipe but all I did was dice up some celery and a bit of onion, crunched up saltines and gradually added a beaten egg to bind it all together. I cooked them off in a skillet using a mixture of a little butter and olive oil. 

I think I got my money's worth out of that fish. 

And that's that!


Grilled Whole Fish with Tamarind

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Not much beats a grilled whole fish, especially one served with a piquant tamarind sauce. 

I bought this beautiful branzino and couldn't wait to get it on the grill.

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Season the fish with salt and pepper, then rub it down, inside and out, with a paste of garlic, lime juice, Thai chili, and ginger, and put it in the refrigerator for about an hour.

While the fish is marinating, make the sauce.

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In a saucepan over low heat, heat the coconut milk, tamarind extract, curry powder, coriander, and cayenne until the tamarind is dissolved. 

Leave the marinade on the fish and put the fish in an oiled grill basket,

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and brush the fish with some of the tamarind sauce, inside and out. 
BTW grilled lemons are wonderful, and make sure you put some lemon slices inside the fish also. 

Using a grill basket is great for turning over delicate fish without damaging it, or having it stick to the grill. 

Cook the fish flipping it every few minutes and basting it with the sauce. 

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And you end up with a beautifully grilled fish. 
I have yet to figure out how to check a fish for doneness without ruining the appearance. 

I used only one Thai chili and the sauce was spicy enough for me, and I like spicy. 

Grilled Whole Fish with Tamarind

Ingredients
Serves 2-4

  • 1 2–3-lb. whole fish, such as red snapper, porgy, or striped bass, cleaned Kosher salt and freshly ground black pepper, to taste
    6 cloves garlic, minced
    2 green Thai chiles, stemmed, seeded, and minced
    1 2″ piece fresh ginger, peeled and minced
    Juice of 2 limes
    1 cup canned coconut milk
    1/4 cup tamarind extract
    1/2 tsp. curry powder
    1/2 tsp. ground coriander
    1/4 tsp. cayenne pepper
    Canola oil, for brushing

Directions

  1. 1 Put fish into a 9″ × 13″ baking dish and cut 3 evenly spaced ¼″-deep crosswise slits into each side of fish. Season fish cavity and skin with salt and pepper. Combine garlic, chiles, ginger, and lime juice in a small bowl and rub cavity and skin of fish with garlic mixture. Cover dish with plastic wrap and refrigerate for 1 hour.

    2 Meanwhile, heat coconut milk, tamarind extract, curry powder, coriander, and cayenne in a 2-qt. saucepan over low heat and cook, stirring often until tamarind is dissolved, about 15 minutes. Remove pan from heat and set aside. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, arrange a rack 4″ from broiler element and heat broiler.) Brush the inside of a grilling basket with oil. Uncover fish, transfer it to grilling basket, and brush with some of the tamarind sauce. Cook fish, flipping every few minutes and basting often with tamarind sauce until cooked through, about 15 minutes. Transfer fish to a serving platter; serve hot or at room temperature.

    COOK’S NOTE This recipe works best with a grilling basket, a narrow steel cage with a long handle that allows you to turn over flaky fish without damaging it.

     

    Saveur: The New Classics Cookbook

And That's that!


Damn Fine Chicken

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This chicken lives up to its name and I couldn’t wait to share it with you. So few ingredients and so much flavor and Whole 30 compliant.

It’s a Michelle Tam of Nom Nom Paleo fame recipe.

Just mince up some shallots, slice some scallions, drizzle in some vinegar, oil, soy sauce, fish sauce, salt, and pepper. 

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Roll the chicken around in the marinade to completely coat it with the marinade. Cover and refrigerate for a few hours. 
Then place in a baking pan skin side down and bake. Be sure and turn the chicken halfway through the baking time.

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See I told you it was easy. You are more than welcome, happy to help. 

Damn Fine Chicken

Prep Time:10 mins
Cook Time:45 mins
Total Time:55 mins
Servings: 4

Ingredients

  • 2 large shallots minced**
    3 Calçot onions or scallions thinly sliced**
    3 tablespoons sherry vinegar or balsamic vinegar
    3 tablespoons extra virgin olive or avocado oil, melted ghee, coconut oil, etc.
    1 tablespoon coconut aminos
    1 tablespoon Red Boat fish sauce
    Kosher salt
    Freshly ground pepper
    10 drumsticks or 8 chicken thighs

    **in place of all the alliums, you can sub in 3 tablespoons of Penzeys Spices Sunny Paris Seasoning

Directions

  1. Mix together the shallots, onions, vinegar, oil, coconut aminos, fish sauce, salt (2 large pinches), and pepper (several grinds) in a large bowl. Then, plop the chicken on top, and use your hands to make sure it's well-covered in the marinade.

    Allow the chicken to marinate in the fridge for a few hours. Personally, if I know I’m going to be short on time (which is almost always), I marinate this dish in the morning – that way, the chicken’ll be ready for me by the late afternoon, when I start preparing dinner.

    When you’re ready to cook, preheat the oven to 400°F on convection bake (or 425°F non-convection). Arrange the chicken (skin-side down) in an oven-safe baking dish and pop it in the hot oven.

    Bake the chicken for 40-45 minutes, flipping the pieces halfway through the cooking time. If you want to brown the skin some more, broil it for a minute or two.

    Arrange the drumsticks on a platter, and pour the cooking liquid over the chicken.

    Simple and ridiculously good!

    Notes:
    You can marinate the chicken for up to 24 hours before roasting it!

    Michelle Tam Nom Nom Paleo

And that's that!


Chicken Breasts Diable

This was pronounced one of the best meals I've prepared so far. I used regular Dijon-style mustard, I wanted to use horseradish mustard but we have some "lightweights" at the table so I call it Chicken Breasts Petit Diable.

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The mustard adds a little bit of tanginess to the creamy sauce. 

Preheat the oven to 200*F for keeping the chicken warm after browning while you make the sauce. 

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I cut my chicken into bite-size pieces rather than pounding them as the recipe says. 

While the chicken is being kept warm in the oven, start the sauce. After the shallots, garlic, and wine have been bubbling away, 

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Add the heavy cream. After the cream comes to the boil, 

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Add the mustard and Worchestershire sauce. Taste and adjust the seasoning according to your taste. 

I served it very simple, just rice and salad.

In my best Julia Child voice. Bon Appetit!!!

 

Chicken Breasts Diable

Ingredients

  • 4 skinless, boneless chicken breast halves, preferably organic, without tenders, pounded lightly, at room temperature
    1 tablespoon unsalted butter
    About 1 tablespoon olive oil
    Salt and freshly ground pepper
    1 medium shallot, finely chopped, rinsed and patted dry
    1 garlic clove, split, germ removed and finely chopped
    1/3 cup dry white wine
    1/2 cup heavy cream
    3 tablespoons Dijon or grainy mustard, preferably French, or a bit more
    1‑2 teaspoons Worcestershire sauce

Directions

  1. Center a rack in the oven and preheat the oven to 200 degrees F.

    Pat the chicken breasts dry. Put a large skillet over medium-high heat and add the butter and 1 tablespoon oil. When the butter is melted, slip the chicken pieces into the pan. (If your pan isn’t large enough to hold all the pieces at one time, cook the chicken in batches or work in two skillets.) Adjust the heat so that the butter doesn’t burn, and cook the chicken until it’s well browned on the underside, about 4 minutes. Turn the pieces over and cook until the other side is also well browned and the chicken is cooked through—cut into a piece to check. If the pan dries out, drizzle in just a touch more oil. Transfer the breasts to a heatproof plate (one with a rim to catch the juices), season with salt and pepper, cover lightly with a foil tent, and keep warm in the oven while you prepare the sauce.

  2. Lower the heat to medium, toss the shallot and garlic into the pan, and season lightly with salt and pepper. Cook, stirring, just until they soften, about 2 minutes. Pour in the wine, and when it starts to bubble, stir it around so that you can pick up whatever little bits might have stuck to the bottom of the skillet. Let the wine boil for a few seconds, then pour in the heavy cream. As soon as it reaches a boil, stir in the mustard and 1 teaspoon Worcestershire sauce. Taste and decide if you want more mustard, Worcestershire, or pepper (you probably won’t need more salt, since the mustard is salty).

  3. Remove the chicken from the oven, pour any juices on the plate into the skillet, and stir the sauce again.

  4. Serve the chicken with the sauce.

    MAKES 4 SERVINGS

    Greenspan, Dorie. Around My French Table

And that's that!


Retro 50's Dinner Party

I bought the cookbook Retro Recipes from the ’50s and ’60s. My nieces Laurie, Ge and I decided to throw a 50’s themed dinner party. 
We got together to choose which recipes we wanted to make, that in itself was a lot of fun. My niece Laurie chose to make Salisbury steak and green bean casserole, Ge chose chicken and wild rice, and rice crispy treats. I chose to make rumaki, meatballs in grape jelly and strawberry pretzel salad.

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The dish in the foreground is the Salisbury steak, then the chicken with rice Ge made, she's becoming quite the cook.  They were both so good. They are on my "I want to make this" list and I'm sure I will soon. 
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I quickly remembered why I don't make rumaki very often. They are a pain in the neck to make, they are slippery little devils. 
To the right of the rumaki is the pretzel strawberry salad, it was delicious, how can you go wrong with salty, sweet and crunchy. 

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No '50s party is complete without the obligatory green bean casserole and meatballs in grape jelly. Laurie was thoughtful enough to use almond milk in the recipe knowing my "issues" with dairy, she even used fresh green beans, what a gal. 

I don’t even want to talk about the meatballs. The recipe in the cookbook didn’t look right to me, I thought the last time I made the meatballs in grape jelly sauce (a hundred or so years ago) it was made with the grape jelly and chili sauce, this recipe called for the jelly and BBQ sauce.
I didn’t do my due diligence and search for what I thought was right but followed the recipe. All you could taste was the BBQ sauce, the jelly was totally lost in there, so I added more jelly, at least it toned down the BBQ sauce a little. They were still very good, but not what they are supposed to be. I’ll post the “real” recipe not the one from the cookbook.

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I'm sure they had lumpia in the Philippines in the '50s. We are a multi-cultural family ya' know. 

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Served buffet style, then we dined Al fresco on the patio. 

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No one could start eating until we all took pictures of the food. 
That's Tom, when his daughter saw him dancing she laughed so hard I thought she was going to wet her pants. We all did a lot of dancing, not as well as we did years ago, but fun anyway. 

Here are the recipes. 
Print No peek chicken and wild rice
Print Salisbury steak
Print Rumaki
Print Strawberry Pretzel Salad
The real Meatballs in grape jelly sauce
https://www.tasteofhome.com/recipes/chili-and-jelly-meatballs/

And that's that!