Swordfish with Potato Scales,Eggplant and Mushrooms Berkeley

 There were some little round white eggplant and some Japanese sized ones and I cooked them in butter with ponzu and a Korean dipping sauce that came in a green square plastic tub. I can't read the name. It's in Korean.

 Exchange the ice water, pat dry and dip in melted butter, top the fish,

 Put parchment on top of fish, cover in plastic and refrigerate to set the butter.  Cook in skillet with parchment on bottom to hold the potato rounds in place.

 Flip and remove the parchment paper.  Cook through on other side.

Mushrooms and eggplant

FISH FILETS WITH POTATO SCALES

POSTED DECEMBER 14, 2005

(Filets de Poisson en Écailles Croustillantes) French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied.

SERVES 2

Ingredients

8 tbsp. butter, melted

2 large floury potatoes, peeled

2 (8-oz.) black sea bass filets

Salt and freshly ground black pepper

3 tbsp. extra-virgin olive oil

Instructions

Put butter into a bowl and set aside. Slice potatoes lengthwise on a mandoline into 1⁄16"-thick slices. Working in batches, stack 3–4 potato slices and cut out 70–80 rounds with a 1 1⁄2" round cookie cutter. Put potato rounds into butter, coating them completely, and set aside.

Season filets with salt and pepper, then transfer to a tray, skin side up. Lay potato slices on top of filets in an overlapping pattern to simulate fish scales, covering surface of fish completely. Drizzle remaining butter from bowl over "scales". Refrigerate until butter is firm, 1 hour.

Heat a large nonstick skillet over medium heat until very hot. Add oil, then fish, potato side down. Press on filets with a long spatula to keep fish from buckling. Cook until potatoes are golden and crisp, 5-6 minutes. Carefully turn fish with spatula and cook for 1 minute. Season to taste with salt. Serve with lemon and garnish with parsley, if you like.

Note: try using a parchment paper on bottom of pan to aid in keeping potato flakes intact.

Posted by routs: 

On Great British Menu S10 North West Fish course

Chef Eve Townson use two small squares of parchment paper on her Cod w 'scaled' thin potato slices

when she sautéed them.

then peeled off the sheets and had a stunning look of cooking.

I have not seen this before but Im betting its not new. 

Mushrooms Berkeley from "The Vegetarian Epicure" by Anna Thomas (posted on Eg: Elaina A 

1 lb. fresh mushrooms

2 medium bell peppers

1 onion

1/2 C butter

Sauce:

2 TBL Dijon mustard

2 TBL Worcestershire sauce

1/2 C brown sugar

3/4 C mellow red table wine

fresh-ground black pepper

seasoned salt

Wash the mushrooms and unless they are quite small, cut each one in half. Wash and seed the bell peppers and cut them into ~1" squares. Peel and chop the onion. Melt the butter in a large saucepan and saute the onion in the it until transparent.

Prepare the sauce:

Mix together the mustard, brown sugar and Worcestershire sauce until you have a perfectly smooth paste. Add the wine, season with lots of pepper and a little salt. Stir well.

When the onion is clear, add the mushrooms and peppers to the pan and saute a few minutes, stirring often. As the mushrooms begin to brown and reduce in size, add the wine sauce.

Simmer the mixture over a medium flame for about 45 minutes, or until the sauce is much reduced and thickened. The mushrooms and peppers will be very dark and evil looking, but irresistible in flavor and aroma.

Bacon Sushi or Fatty or Bacon rolls.

My nephew had his sem-annual bourbon n bacon party and  I made these.  It's pineapple bratwurst, queso quesadilla cheese, and roasted poblano peppers all rolled together and sheathed with a layer of bacon then smoked for a couple hours @ 250º.  I made three rolls. Here is what they look like when cut into rounds.

Huli Huli Chicken thighs

son and DIL came back home after almost a week on vacation so I cooked a meal.  I ate alone anyway because they are conked out until later.

Huli Huli Chicken

4 – 6 Boneless Chicken Thighs, cleaned of excess fat, cut into chunks (I also added a chicken breast for Cassie)

Sauce:

½ c. Brown Sugar

1/3 c. Ketchup

2 T. Dry Sherry (I used Mirin about 3 T.)

1 ¼ t. Grated Ginger

½ t. Garlic Powder

½ t. Onion Powder

1 T. Garlic Chili Paste

1 T. Soy Sauce

½ t. Sesame Oil

Reserve 1/3 c. sauce for basting. Marinate Chicken chunks in sauce for 3 hours or overnight.

One half hour before grilling, drain marinate off chicken. Add 1 T. Canola oil and stir to coat. Grill over med-high flame on a piece of non-stick foil. After turned twice, baste with reserved sauce, allow to caramelize.

Serve with basmati rice.

Tossed salad with Southwest Airlines peanuts.

Baby Bella mushrooms, quartered, sauted in oil and butter then corn was added.

It's my turn to do Thanksgiving this year so doing a trial run.

Seeing how a big turkey does in the Nesco roaster. Also did dressing, creamed corn, green beans, buttermilk mashed potatoes and gravy.  I'll try out some other new recipes in the next few weeks.

Lidia's Apple Cake

GRANDMA -ROSA’S APPLE CAKE

Torta di Mele di Nonna Rosa

serves: 8

Moist and delicious, this is a fruit dessert that you can make -year--round. I especially love making it in the fall, when apples are in season. It is also perfect for breakfast. When you have a big crowd coming, pop one of these into the oven, and your guests will devour it along with a dollop of whipped cream and a good cup of coffee. 

ingredients

1 stick unsaled butter, at room temperature, plus more for the pan

1 cup all--purpose flour, plus more for the pan

¾ cup granulated white sugar

2 large eggs

½ teaspoon vanilla extract

1 tablespoon baking powder

1 pinch kosher salt

1 Zest of 1 lemon grated

3 baking apples (such as Golden Delicious) , peeled ,cored,and cut into 1/2 chunks

2 tablespoons light-brown sugar

½ cup coarsely chopped walnuts, toasted

directions

Preheat the oven to 350 degrees F. Butter and flour an -8-- or -9--inch springform pan. 

In an electric mixer fitted with the paddle attachment, cream the butter and white sugar until pale and light, about 1 minute. Add the eggs, one at a time, and beat until light and fluffy, another minute or two. Beat in the vanilla. 

Sift together the flour, baking powder, and salt. Pour the dry ingredients into the mixer with the lemon zest, and mix until just combined. In a medium bowl, toss together the apples, brown sugar, and walnuts. Scrape the batter into the prepared pan, smooth the top, and then sprinkle with the apple mixture. 

Bake until a toothpick comes out clean from the center of the cake, about 35 to 40 minutes. Let cool on a rack, then unmold, and cut into wedges to serve. 

Cuban steaks, fried sweet potatoes and Spanish rice

Dinner tonight was Spencer Steaks with adobo and Chimichurri sauce, Spanish Rice, Fried Sweet Potatoes with Ranch dressing and Snap pea crisps (store bought)

Cuban Flair Beef Chuck Eye Steak

Ingredients

4 lbs chuck eye steak, 1-inch thick, beef  (Spencer Steak)

2 tablespoons garlic-flavored olive oil ( or mix some olive oil with garlic powder or fresh minced garlic) 

1 tablespoon cajun seasoning 

2 tablespoons adobo seasoning ( with or without pepper) 

1 teaspoon salt 

1/2 teaspoon black pepper 

Directions

Preheat broiler (or grill). 

Place in oven safe baking dish (I have a special glass one). Pour garlic oil over top of steak, coating the top. Sprinkle on the spices, any order. 

Broil about 20-25 minutes, depending on the thickness of your steak. I start mine at the same time as my Spicy Cuban Yellow rice and when the rice cooker is done, so is the steak, about 25 minutes.

Chimichurri Sauce                 Makes about 1 cup

This garlicky sauce from Argentina is great spooned over beef or chicken.

 ingredients

1 cup (packed) fresh Italian parsley

1/2 cup olive oil

1/3 cup red wine vinegar

1/4 cup (packed) fresh cilantro

2 garlic cloves, peeled

3/4 teaspoon dried crushed red pepper

1/2 teaspoon ground cumin

1/2 teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)