Tuesday, August 11, 2009
1lb Scallops (larger ones)
Sesame Seed Oil
Red, Yellow and Green Bell Peppers
Rinse clean and place two big lettuce leaves on plate, set aside
Slice bell pepper length wise, about one cups worth, place on lettuce
Finely chop garlic, tablespoon worth, set aside
Clean rinse and finely chop Cilantro, about ¼ cup worth set aside
Chop red onions, about 1 square inch, set aside
Chop scallion into small pieces, set aside for final garnish
Cut limes in half, set aside
Season only one side of Scallops with black pepper, and sea salt
Time to cook:
Heat (medium heat)skillet until hot, place ¼ cup of olive oil in pan
Throw in onions, let them begin to caramelize (don’t burn them)
Then toss in garlic, cilantro, and a hint of Cayenne pepper, stir for a minute
Place Scallops in pan pepper side down
Sprinkle about a teaspoon worth of Sesame Oil in pan
Toss in Cilantro
Turn Scallops once
Squeeze in lime juice from half cut limes
The Scallops take about 3 minutes each side, but test first by pushing down on them.
Place scallops on lettuce, pour excess sauce on top of Scallops, and garnish with a little scallion.
Wednesday, June 24, 2009
Rinse off catfish, pat dry with paper towel, set aside
In a bowl (bowl #1) put in, Cayenne pepper, white pepper and black pepper, garlic powder
and a dash of salt
Pour about a pan's worth of oil. I use deep a cast iron pot
Up next, the "Three Bowl Dip"
Crack 2 -3 eggs in a bowl (bowl #2) and whip them up really well, squeeze a little lemon juice there
In another bowl (bowl #3) put one box of potato buds in it
One at a time, season catfish fillets in the dry spice combo then dip them in the egg lemon mixture, then coat them with the buds and place them in the hot oil for deep fried happiness
Once they float to the top you can take them out, and place them on a plate with a paper towel on it
Monday, April 21, 2008
Preheat Oven to 450 degrees
Clean and wrap whole potatoes in heavy duty aluminum foil, bake until done, use a heat resistance glove to test potatoes. Squeeze the foil; if it's soft, they are done. Remove from oven and set aside to cool a bit. Start your chopping for the Tropical Trout dish. After your great chopping, cut the baked potato into 2 each squares, heat small pan add a slice butter, then add sliced potatoes, sprinkle on rosemary, and black pepper, let that brown on all sides, turn down to a flicker. Now it's time to go back to the Tropical Trout dish prep.
1 lb Trout fillet, skinned
Cilantro 1/2 cup
Olive Oil 1/4 cup
Bell Pepper 1/2 cup
Red Onion 1/4 cup
Orange Juice 1 cup
Finely chop bell peppers, cilantro and garlic, set aside (prepared during potato prep)
Heat pan, once it's hot add olive oil and slice of butter
Then add peppers, onions, and garlic. This will cook fast; let it cook about 3/4 of the way. Then add Trout, let cook for about 2 minutes, add O.J. then flip it after 1 minute, then add cilantro, move off of heat and it will cook through, you do not want to over cook the fish. Be sure to check it before serving. I like it a tiny bit rare in the middle.
Plate the fish and pour the sauce on top and garnish with scallions.
You can use pre-washed greens, add in cherry tomatoes, marinated olive oil mozzarella balls and a sprinkle of cilantro.
This makes for a very healthy summer dish.
Friday, April 18, 2008
1 lb Chicken Thighs Bone In
Bell Peppers, 1 cup
Red or white onion, 1/2 cup
Garlic, 8 cloves, I love garlic
Soul Seasoning (Family Dollar)
Preheat over to 400 degrees.
Clean, rinse, leave skin on and let chicken thighs dry
Sprinkle dry seasonings on both sides (to taste) I tend to over season, I'll explain later :)
Then set chicken aside. You can also season hours ahead of time and place in the fridge.
Chop peppers, onions and garlic, you can leave the garlic whole pieces. Be sure to chop on the big side, about 1 square inch, as not to over cook before adding the chicken.
Heat up skillet, add olive oil, once the pan starts to smoke add in your bell peppers, onions and garlic, let that cook for about 3 minutes, push to side of skillet and add Chicken, first skin down then turn over when it browns. Once the non-skin side is brown, add about one cup of cold water and place in middle rack of oven. Let that cook for about 45 minutes. You can test it by slicing down the middle of the biggest piece to make sure there is no pink inside.
Serve on plate with mashed potatoes, pour that yummy well seasoned sauce over the mashed potatoes, you can also serve steamed broccoli.
Thursday, April 17, 2008
Lobster (steamed and shelled)
Finely chop cilantro, red onion, for crunchiness not mushy set aside
In a bowl, mix in tuna, chopped shrimp and lobster meat, season with a dash of cayenne pepper (to taste), I like the heat :) throw in the cilantro, red onion, and a dash of sea salt. Add mayo, just enough to hold it together.
Slice the croissant in half, place that wonderful seafood mix in it, close it and take a big big bite.
Green Bell Peppers
Sesame Seed Oil
Finely chop bell peppers, onions and garlic, set aside
Peel thin slices of Carrots with a potato peeler, set aside
In a bowl mix in a teaspoon of Sesame Seed oil, dash of Soy Sauce and half cup of Apple Horseradish, whisk until blended, do not over whisk, just mix the flavors together, set aside
Season Salmon on both sides with pepper, pinch of salt, set aside
Heat skillet med-high heat
Add olive oil, and a bit of butter
Once the pan is hot, throw in bell peppers, onions and garlic, this cooks fast because of your fine chopping skills. Sprinkle in Sherry, push to side of pan, then add in the Salmon, keep a sharp on this process. Turn Salmon over once, then add in horseradish, soy and apple liquid mix. Let this cook down for a few short minutes, again keep your eyes fixed on the dish because it cooks fast and you don't want to over cook. Turn off fire a move pan away and serve. Place Salmon on plate and pour that lovely smelling sauce on top, then garnish with the carrots you so carefully peeled.
Thursday, March 20, 2008
1 cup of red, yellow and green bell peppers
1/4 cup of red onions
5 Garlic Cloves
2 Tbls Tumeric
1/2 Tbls Black Pepper
1/2 Tea spoon Cayenne Pepper
(to taste) Salt
1/4 Cup Brown Sugar
1/2 Tbls Sesame Seed Oil
Preheat Oven to 400 degrees
In a bowl
Mix in Sesame seed oil
Season wings with dry spices (set aside)
Heat skillet mid-high heat with
Olive oil and butter
Add in RGY bell peppers, garlic, onions,
Let that cook a bit
Then add in wings, let them brown evenly on both sides
Add in half cup of cold water, then place in oven immediately, on middle rack
(this will produce a lot of steam so be careful when placing in oven)
Let wings absorb the water, should cook about 30-45 minutes
Serve on plate, garnish with scallions
Cold Lemonade goes well with this spicy dish