[twisted_ophelia]

trinity, on Apr 6 2009, 01:51 PM, said:

itsjustme, on Apr 6 2009, 06:06 PM, said:

Can some of you from the UK tell us about a sandwhich made with chips and butter? How exactly is one made? Is that all that there is to it chips (or French Fries to us in the U.S.)?

We saw a TV cooking personality having one while visiting England but we didn't get the whole story. We did hear her say that the butter was absolutely necessary. We usually eat ketchup on our chips.

A chip butty is literally bread (proper bread thick cut doorstep style) and butter with chips in the middle (thick cut chippy chips, not french fires!) then a good dollup or brown sauce or ketchup.
Total health food!

Oh my god. That sounds almost as exciting (and, um, healthy) as poutine! A sandwich made out of french fries. Yikes. Have you guys ever heard of the "Luther Vandross"? It's a bacon cheeseburger except instead of using bread buns, you use two Krispy Kreme donuts as the buns.

[StillFingers]

twisted_ophelia, on Apr 5 2009, 09:54 PM, said:

Mmmm I love gravy on everything....

Anyone got any good recipes using whole artichokes?

Hi Mimi...well good ole arti's...what to do with them...got this off the web a few yrs ago, it's a fav, enjoy btw, its lovely over some brown or wild rice; a nice dry white wine goes well also.

Artichoke Ragout

Ingredients:

- 2 pounds baby artichokes (or globe artichokes if baby artichokes aren’t available), trimmed (see below)
- 1 lemon, cut in half
- 2 tablespoons olive oil
- 1 large sweet onion, such as Vidalia or Maui, chopped, or 1 bunch of spring onions, chopped
- 2 celery stalks, from the inner hart, sliced
- 1 large or 2 small red bell peppers, diced
- 4 large garlic cloves, minced or pressed
- Salt and freshly ground pepper
- 1 28-ounce can chopped tomatoes with juice, peeled, seeded and chopped
- 3/4 to 1 cup water, as needed
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 1 bay leaf
- 2 to 4 tablespoons chopped fresh basil or parsley
- 2 to 3 teaspoons fresh lemon juice

Preparation:

Trimming artichokes:
- Fill a bowl with water, and add the juice of 1/2 lemon.
- Cut the stems off the artichokes, and with a sharp knife, cut away the tops; about 1/2 inch from the top for baby artichokes, 1 inch for larger artichokes.
- Rub the cut parts with the other half of the lemon.
- Break off the tough outer leaves until you reach the lighter green leaves near the middle.
- With a paring knife, trim away the woody bottoms of the leaves and the “shoulders” at the bottom of the artichokes, above the stem.
- Cut small baby artichokes in half, or large artichokes into quarters, and cut away the chokes if the artichokes are mature.
- Immediately place in the bowl of acidulated water.

Cooking:
- Heat the oil in a large, heavy nonstick skillet or casserole over medium heat, and add the onion and celery.
- Cook, stirring, until tender, about three to five minutes.
- Add the red pepper and about 1/4 teaspoon salt, and stir together for three to five minutes until the pepper begins to soften.
- Add the garlic, and stir together for another minute, until the garlic is fragrant.
-Add the tomatoes and a little more salt, and cook, stirring from time to time, for 10 minutes, until the tomatoes have cooked down and smell fragrant.
- Add the artichokes, thyme, bay leaf and enough water to cover the artichokes halfway, and bring to a simmer.
- Add salt and pepper, then cover and simmer 30 to 40 minutes, until the artichokes are tender and the sauce fragrant.
- Check from time to time and add water if necessary.
- Add the lemon juice, taste and adjust salt and pepper.

Enjoy

This post has been edited by StillFingers: 08 April 2009 - 01:30 AM

[twisted_ophelia]

MMMMMMMMMMMMMMMMMMMMMMMMMM! Thanks Jerry! I'm going to try it out this week!

[StillFingers]

Nothing spectacular here, just a replacement for my once loved sour cream based dip. I became somewhat lactose intolerant a few years back. I love it with fresh cut veggies and lots of other dishes...like a lovely piece of smoked salmon, enjoy.

Creamy Dill Sauce

Ingredients:

- 1/4 cup reduced-fat mayonnaise
- 1/4 cup nonfat plain yogurt
- 2 scallions, thinly sliced
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped fresh dill or parsley
- Freshly ground pepper to taste

Preparation:

- Combine mayonnaise, yogurt, scallions, lemon juice, dill (or parsley) and pepper in a small bowl and mix well.

[twisted_ophelia]

I love dill dips. And I was actually thinking of a way to make one that's healthier than the sour cream version. I'm gonna try out that recipe! Thanks Jerry!

[StillFingers]

Mimi, Roasted Asparagus with Pine Nuts, is above...I looked for something with baby artichokes, only found this, just replace the canned arti hearts with the baby arti's...do clean/prep the babies first tho, you could micro them or boil in water

My dill/yogurt dip above is yummy with this or Linda sometimes just fixes a quick tomato sauce, yummy also. A nice mixed green salad and some wine makes a nice lunch or dinner...enjoy.

Artichoke & Red Pepper Frittata

Ingredients:

- 2 teaspoons extra-virgin olive oil, divided
- 1 medium red bell pepper, diced
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper
- 4 large eggs
- 1 14-ounce can artichoke hearts, rinsed and coarsely chopped
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste

Preparation:

Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium heat. Add bell pepper and cook until tender, about 2 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Transfer to a plate. Wipe out the pan.

Whisk eggs in a medium bowl. Stir in artichoke hearts, Parmesan, oregano, salt, pepper and the bell pepper mixture.

Set a rack about 4 inches from the heat source; preheat the broiler.

Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly.
Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes.

Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the frittata onto a platter and cut into wedges.

[twisted_ophelia]

Thank you, Jerry! I LOVE fritattas. I was thinking recently that I need more fritatta and quiche recipes.

I'm excited because I just went out to the grocery store briefly with a friend of mine to pick a few things up and I found the giant globe artichokes that I love! They're REALLY hard to find here. I've only found them one other time since the season started. Baby artichokes are readily available but not the big guys. So I'm going to steam them up and do the whole yummy leaf-dipping thing in melted butter. Yum yum yum. My tummy is excited.

This post has been edited by twisted_ophelia: 07 May 2009 - 12:46 AM

[StillFingers]

Alrighty now, time for dessert. RHUBARB

Rhubarb Upside-Down Cake

Ingredients:

Topping

- 1 tablespoon dark corn syrup
- 2 teaspoons butter
- 1/2 cup packed light brown sugar
- 2 tablespoons chopped pecans or walnuts
- 1 pound rhubarb, trimmed and cut into 1-inch pieces (3 cups)

Cake

- 3/4 cup whole-wheat pastry flour
- 1/3 cup pecans or walnuts
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large egg whites
- 2/3 cup packed light brown sugar, divided
- 2 large eggs
- 2 teaspoons freshly grated orange zest
- 1 teaspoon vanilla extract

Preparation:

To prepare topping:

- Coat a 10-inch ovenproof skillet (such as cast-iron) with cooking spray. Add corn syrup and butter; heat over low heat until butter has melted, swirling the pan to coat the bottom evenly. Remove from the heat; spread brown sugar evenly over the bottom of the pan. Sprinkle nuts over the sugar and arrange rhubarb, rounded sides down, in a circular pattern on top. Set aside.

To prepare cake:

- Preheat oven to 375° F. Combine flour, nuts, baking powder and salt in a food processor or blender; process until finely ground.

- Beat 2 egg whites in a large bowl with an electric mixer on high speed until soft peaks form. Gradually add 1/3 cup brown sugar, beating until stiff and glossy. Set aside. (It is not necessary to wash beaters.)

- Beat whole eggs with the remaining 1/3 cup brown sugar in another large bowl on high speed until thickened and pale, 3 to 5 minutes. Blend in orange zest and vanilla.

- Whisk one-fourth of the beaten whites into the whole-egg mixture. Gently fold in half the flour mixture. Fold in the remaining beaten whites, followed by the remaining flour mixture. Spread the batter evenly over the rhubarb.

- Bake the cake until the top springs back when touched lightly, 25 to 30 minutes. Let cool in the pan on a wire rack for 5 minutes.

- Loosen the edges with a knife. Invert a serving platter over the cake. Using oven mitts, grasp platter and skillet together and carefully flip them over. Let the skillet sit for a few minutes to allow any caramel clinging to it to drip onto the cake. Remove the skillet.

- Let the cake cool for at least 20 minutes. Serve warm or at room temperature.

This post has been edited by StillFingers: 07 May 2009 - 01:00 AM

[StillFingers]

We don't eat much chicken, but once in a while we experiment a bit and sometimes our taste buds are very happy

Chicken Saute with Mango Sauce

Ingredients:

Chicken

- 4 boneless, skinless chicken breast halves (1-1 1/4 pounds)
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1 tablespoon extra-virgin olive oil or canola oil

Sauce

- 1 jalapeno pepper, seeded and minced
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 1/2 cup reduced-sodium chicken broth
- 1/2 cup orange juice
- 1 tablespoon brown sugar
- 3/4 teaspoon cornstarch
- 1 mango, cut into 1/2-inch dice (1 cup)
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro or mint

Preparation:

- Trim visible fat from chicken breasts. Place trimmed chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch.
- Combine flour, salt and pepper in a shallow glass dish. Dredge chicken in seasoned flour, shaking off excess. (Discard any leftover flour.)
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover and keep warm.

- Add jalapeno, garlic and ginger to the pan; cook over medium heat, stirring, until softened, 1 to 2 minutes. Add broth and deglaze, scraping up any browned bits, for 1 minute.
- Mix orange juice, brown sugar and cornstarch in a small bowl. Add to the pan and bring the sauce to a simmer, stirring. Cook, stirring often, until thickened and slightly reduced, about 4 minutes.
- Stir in mango and cook until heated through, about 1 minute. Remove from heat and stir in lime juice. Spoon over the chicken and sprinkle with cilantro (or mint).

[StillFingers]

Since summer is near I thought I'd share this dressing. Linda and I tend to eat a bit lighter as the days get hotter and here is a favorite. It's great drizzled over or combined with a mixed greens salad or a grain/bean salad. Hope you enjoy...

Moroccan-Spiced Lemon Dressing

Ingredients:

- 1/4 cup lemon juice
- 2 tablespoons nonfat plain yogurt
- 1 1/2 teaspoons honey
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon salt or to taste
- Freshly ground pepper to taste

Preparation:

- Whisk lemon juice, yogurt, honey, cumin, cinnamon and ginger in a small bowl until blended. Slowly whisk in oil so that the dressing becomes smooth and emulsified. Season with salt and pepper.

[twisted_ophelia]

Anyone got any sea bass recipes or any recipes for fish on the grill?

[Apparelyzed]

Rub with Olive Oil, squeeze lemon juice over and season with salt and black pepper.

Then grill or bake.

Keep it simple!

Simon

[StillFingers]

Simon does have a point...a great/simple way to grill any fishy; Chilean Sea Bass is a fav nothing to hide it's scrumptious flavours.
Mimi, if you're interested in something a bit more complicated, here you go...most any fish will work...enjoy.

Asian Halibut & Brown Rice Packets

Ingredients:

- 3/4 cup plus 2 tablespoons water
- 1 cup plus 2 tablespoons orange juice
- 2 teaspoons reduced-sodium soy sauce
- 2 cups instant brown rice
- 4 scallions, sliced, whites and greens separated
- 2 tablespoons hoisin sauce
- 1 tablespoon minced fresh ginger
- 1 tablespoon toasted sesame oil
- 1 pound halibut fillet, skin removed, cut into 4 portions
- 1 large ripe plum, cut into 12 wedges

Preparation:

- Preheat a gas or charcoal grill.

- Heat 3/4 cup water, 1 cup orange juice and soy sauce in a small saucepan until just simmering. Pour into a medium bowl; stir in rice and scallion whites and set aside, uncovered, for 10 minutes. Whisk hoisin sauce, ginger, sesame oil and the remaining 2 tablespoons each of water and orange juice in a small bowl.

- Stack two 20-inch sheets of foil (to help fishy and goodies from burning). Coat the center of the top layer with cooking spray. Place one-fourth of the rice mixture in the center. Set a piece of fish on the rice. Arrange 3 wedges of plum on the fish. Top with one-fourth of the hoisin mixture and sprinkle with one-fourth of the scallion greens. Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch the sides to tightly seal...make 3 more packets with the remaining ingredients.

- Place the packets on a gas grill over medium heat or on a charcoal grill 4 to 6 inches from medium coals. Cover the grill and cook until the fish is opaque in the center, 8 to 12 minutes, depending on the thickness.

This post has been edited by StillFingers: 22 May 2009 - 04:31 PM

[fatdave]

I am going to post a recipe for my favorite comfort food. It's not for everyone but it does taste better than it looks.

Its called a slinger.

1/4 - 1/2 pound hash browns / home fries

2 sausage patties, or hamburger patties.

2 eggs (more if you wish)

Canned or left over home made Chili

One small diced onion

Cheese of your choice, I like pepper jack or tex-mex kraft shredded.

1) Cook the eggs anyway you want, I cook them over medium.

2) cook the hash browns / home fries, meat and warm the chili. I add half the onion to the hash browns while cooking and a bit of diced garlic.

Assemble on a plate

Hash browns / home fries on the bottom, Sausage patties on the hash browns, eggs on top then cover with chili. Add onions and cheese to taste.

Best way to eat is break the yolks in the eggs and mix together.

If you are able to get fresh white castle burgers you can use a couple of those instead of the sausage.

Good cure for a hangover.

I don't get to have this much anymore because of my diet but I used to love it.

[fatdave]

Simple tomato snack

1 or 2 large tomatoes

1 medium red onion, or vidalia

1 cucumber.

Slice cucumber

Cut tomato into chunks, if you prefer you can deseed the tomato.

Julienne the onion

Toss together in a bowl, add a bit of salad dressing, vinegar, or balsamic vinegar.

I prefer red wine vinegar or malt vinegar and a bit of Feta Cheese.

Low fat, easy to make and you can add anything you want.

[twisted_ophelia]

Thanks Simon and Jerry! I roasted some mahi mahi the other night with just some lemon, garlic salt, a bit of olive oil, and some herbs. Very yummy. Sea bass is such a delicate fish, I don't want to overpower it with anything.

Keeping it simple with food is always a good thing. Dave, your tomato salad thingie sounds yummy. Excellent and light for summer.

[AndrewB]

fatdave, on May 22 2009, 12:39 PM, said:

I am going to post a recipe for my favorite comfort food. It's not for everyone but it does taste better than it looks.

Its called a slinger.

1/4 - 1/2 pound hash browns / home fries

2 sausage patties, or hamburger patties.

2 eggs (more if you wish)

Canned or left over home made Chili

One small diced onion

Cheese of your choice, I like pepper jack or tex-mex kraft shredded.

1) Cook the eggs anyway you want, I cook them over medium.

2) cook the hash browns / home fries, meat and warm the chili. I add half the onion to the hash browns while cooking and a bit of diced garlic.

Assemble on a plate

Hash browns / home fries on the bottom, Sausage patties on the hash browns, eggs on top then cover with chili. Add onions and cheese to taste.

Best way to eat is break the yolks in the eggs and mix together.

If you are able to get fresh white castle burgers you can use a couple of those instead of the sausage.

Good cure for a hangover.

I don't get to have this much anymore because of my diet but I used to love it.

HAHAHA, hell yeah dave, many of drunken nights have been capped off by the mighty Slinger for me! EAT-RITE diner, now slingers had the best.

[StillFingers]

Dave, yauzza, both the slider and tomato salad look yummy, I will def try both...

Now that you have posted here WTF where is that curried recipe

This post has been edited by StillFingers: 23 May 2009 - 09:41 PM

[twisted_ophelia]

Bought and made Chilean sea bass yesterday. SO GOOD. Just roasted it in the oven with a bit of olive oil, salt, a teeny bit of cajun spice rubbed in and lemon slices. Next time I think I will roast it at a higher temp though, maybe 450 F so it's more like a broil and pan sear it first.

[fatdave]

Jerry, just found this recipe on spam.com!

Ingredients

* 1 can (12oz) SPAM® Classic, diced
* 2 cups rice, cooked
* 1 cup frozen peas
* 1 cup celery, sliced
* 1/3 cup red onion, chopped
* 1 cup Major Grey mango chutney, chopped
* 2 tablespoons sugar
* 2 tablespoons lemon juice
* 1 1/2 teaspoons curry powder

Directions

1. In a large mixing bowl, combine SPAM® Classic, rice, peas, celery, and onion
2. In a small bowl, combine mayonnaise, chutney, sugar, lemon juice and curry powder until well blended
3. Add dressing to SPAM™ mixture
4. Toss gently to coat with dressing
5. Cover and refrigerate at least one hour

I am a bit curious, might try to make it!

[StillFingers]

Thanks Dave...I think...maybe Spam, mayo, mustard and some nasty white bread would be better
Here's a non Spam based stew, in fact there's no meat at all, the vegetarian in me is

Spring Vegetable Stew

Ingredients:

- 1/2 ounce dried morels or porcini mushrooms (1/4 cup)
- 1 cup warm water
- 6 large artichokes
- 1 large lemon
- 1 tablespoon extra-virgin olive oil
- 4 medium leeks, white part only, cleaned and cut into 1/2-inch dice
- 1 cup baby carrots
- 12 cloves garlic, peeled
- 1 tablespoon finely chopped fresh thyme or 1 teaspoon dried
- 1/2 cup dry white wine
- 2 1/2 cups reduced-sodium vegetable broth
- 1/2 teaspoon salt
- 1 cup baby lima beans, fresh or frozen
- 1 cup peas, fresh or frozen
- 4 teaspoons butter
- Freshly ground pepper to taste
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh parsley

Preparation:

- Cover mushrooms with warm water in a small bowl. Let stand for 30 minutes. Strain, reserving liquid. Rinse the mushrooms well under cold water; drain and chop. Strain the reserved liquid through a coffee filter or paper towel to remove any dirt.

- Meanwhile, fill a large bowl with water; juice the lemon and, reserving half the juice, add the rest along with the lemon halves to the water. Pull off outer leaves from an artichoke, pare the artichoke down to the heart. Trim the bottom of the stem, then peel the stem. Scrape out the choke with a melon baller or spoon. Cut the heart into quarters and place in the lemon water to prevent browning. Repeat with the remaining artichokes.

* If the above artichoke carnage is to much work, grab a can of artichoke hearts instead. But, add them near the end of cooking so they don't get mushy...ewwwww *

- Heat oil in a large deep skillet or Dutch oven over medium heat. Add leeks, carrots, garlic, thyme, mushrooms and the artichoke hearts; cook, stirring often, until the vegetables start to brown, about 5 minutes. Add wine and cook until slightly reduced, 2 to 3 minutes. Add broth, salt and the reserved mushroom liquid. Cover and cook over low heat until the artichoke hearts and carrots are almost tender, 30 to 40 minutes.

- Stir in lima beans and peas. Increase heat to medium, cover and cook for 10 minutes more. Stir in butter and the reserved lemon juice. Season with pepper. Garnished with chives and parsley.

This post has been edited by StillFingers: 02 June 2009 - 05:27 PM

[CR_L1]

Keep things simple people please,
I just love a good old Irish mixed grill:

Roast potatoes, Boiled potatoes, Mashed potatoes & Chips

[StillFingers]

Not going to happen...much...CR, simple is good, however my lady and I like to explore tastes of the world and simple is not always possible and really, we like complex flavors. But, since you have asked, try this...it's a nice summer thrust quencher, adding some spirits is an option.

Watermelon Slush

Ingredients:

- 3 cups diced watermelon
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 cup crushed ice
- 1/2 cup water

Preparation:

Blend watermelon, lime juice, sugar, ice and water in a blender until smooth.

[StillFingers]

A follow up to the thrust quenching drink above, just a little treat for cooling down after that hot summer BBQ feast

Key Lime Ice

Ingredients:

- 1 cup sugar
- 2 teaspoons freshly grated lime zest
- 1/3 cup bottled Key-lime juice or fresh lime juice
- 2 1/2 cups boiling water
- 1 cup nonfat or low-fat plain yogurt

Preparation:

- Combine sugar, lime zest and lime juice in a heatproof bowl. Add boiling water and stir until the sugar has dissolved. Cover and refrigerate until chilled, about 1 hour or overnight.

- Add yogurt to the lime mixture and whisk until smooth. Pour into an ice cream maker and freeze; as per ice cream makers recomendations. As an alternative, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.

- Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.

This post has been edited by StillFingers: 22 June 2009 - 05:33 PM

[StillFingers]

Something simple and cool for a hot summer

Strawberry Frozen Yogurt

Ingredients:

- 4 cups strawberries, hulled
- 1/3 cup sugar
- 2 tablespoons orange juice
- 1/2 cup nonfat or low-fat plain yogurt

Preparation:

- Place berries in a food processor and process until smooth, scraping down the sides as necessary.
- Add sugar and orange juice; process for a few seconds.
- Add yogurt and pulse several times until blended. Transfer to a bowl.
- Cover and refrigerate until chilled, about 1 hour or overnight.
- Pour the strawberry mixture into an ice cream maker and freeze according to manufacturer's directions.
- Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours.

This post has been edited by StillFingers: 05 July 2009 - 03:47 PM

[StillFingers]

Okay, simple again, had this over the 4th, it was yummy. Something tangy for all you BBQ and chip/crisp aholics out there...note, at the end are chili/pepper suggestions for you wimps and masochists

Grilled Tomatillo Salsa

Ingredients:

- 1 pound tomatillos, husked and rinsed
- 1 small red onion, cut into 1/2-inch-thick slices
- 2 jalapeno peppers
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar or cider vinegar
- 2 teaspoons dark brown sugar
- 1/8 teaspoon salt, or to taste

Preparation:

- Preheat grill.
- Grill tomatillos, onion slices and jalapenos, turning occasionally, until soft and a bit charred, 10 to 15 minutes. Remove vegetables as they are ready. Let cool for about 10 minutes.
- Peel, seed and stem the jalapenos. Place the tomatillos, onions, jalapenos, lime juice, vinegar, brown sugar and salt in a food processor.
- Pulse until the mixture is well blended but still has a chunky texture. Serve warm or chilled.

- Note: Tomatillos look like small green tomatoes covered by a parchment-like husk. Often found in salsas and salads, they can be used raw but cooking enhances the flavor and softens the tough outer skin.

Chili Peppers

- Ortega Green; very mild
- Jalapeno; mild to hot, remove veins/seeds to reduce heat
- Serano; hot, remove veins/seeds to reduce heat
- Habaneros; very hot, removing the veins/seeds won't help, smoke/fire will emerge from various orifices, be very careful
- Thai Bird; extremely hot, known to burn thru table tops, have the number for emergency services at the ready

Enjoy

[twisted_ophelia]

Halibut recipes, please? Stuff that is quick and easy cuz by the time I get home from the shop, I am usually pretty beat and don't have the energy to cook up a gourmet meal. I'm eating a TON of fish lately, my body seems to be craving the protein--must be all the extra time I've been spending at the gym!

[StillFingers]

Mimi, scroll up a bit, there is a Asian halibut/brown rice recipe up there. Here are a few thoughts off the top of my crazy cooks head.

For something simple, for one or two people, you can just pan fry halibut steaks/filets, olive oil, salt/pepper to taste; on the second turn place slices of any citrus fruit; lemon, lime, orange, etc., on top, cover and cook. Serve with a drizzle of balsamic vinegar.

Side dishes might be brown rice with green onions and spices/herbs or a quick veggie mix; we love sliced yellow/green squash, mushrooms and onions sautéed in olive oil, salt/pepper, with a bit of white wine added for taste.

There is another dish/meal, a fav of mine, here's a summary, I'll provide more details/measures/times later if you want. You need one or two halibut steaks or fillets cut into 1 or 2 inch chunks, a fast easy tomato sauce; store bought if you like, and pasta of any kind. Heat tomato sauce, add herbs, salt/pepper, and a touch of tomato paste for richness, after a few minutes, add halibut chunks, cook until halibut is tender; ad water if sauce is to thick. Cook/drain the pasta...dah. Plate the pasta, top with the tomato/halibut sauce, sprinkle parsley and sliced sun dried tomatoes and/or capers on top. BTW, this makes great leftovers and lasts in the frig for a day or two. A wedge or two of lemon or lime on the side is a nice treat. Some crusty bread and a green salad round out the dish/meal.

Hope this helps...

Jerry

[StillFingers]

Had this for dinner last night, quick, simple and delish

Salmon and Arugula Salad with Crispy Potatoes

Ingredients:

- 2 tablespoons extra-virgin olive oil , divided
- 2 small Yukon Gold potatos, scrubbed and cut into 1/8-inch slices
- 1/2 teaspoon salt , divided
- 1 medium shallot , thinly sliced
- 2 teaspoons rice vinegar
- 1/4 cup buttermilk
- 2 7-ounce cans boneless, skinless salmon , drained
- 4 cups arugula

Preparation:

- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, turning once, until brown and crispy, 5 to 6 minutes per side. Transfer to a plate and season with 1/4 teaspoon salt; cover with foil to keep warm.

- Combine the remaining 1 tablespoon oil, 1/4 teaspoon salt, shallot and vinegar in a small saucepan. Bring to a boil over medium heat. Remove from the heat and whisk in buttermilk. Place salmon in a medium bowl and toss with the warm dressing. Divide arugula among 4 plates and top with the potatoes and salmon.

Enjoy

[StillFingers]

More fish

Chili-Rubbed Tilapia with Asparagus & Lime

Ingredients:

- 2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
- 2 tablespoons chili powder
- 1/2 teaspoon garlic, powder
- 1/2 teaspoon salt, divided
- 1 pound tilapia, Pacific sole or other firm white fish fillets
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons lime juice; substitute lemon if you like or orange to be a bit wacky

Preparation:

- Bring 1 inch of water to a boil in a large saucepan.
- Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes.

- Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate.
- Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat.
- Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates.

- Immediately add lime juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes.