Monday, March 30, 2009

Crispy Parm-Crusted Filet of Fish and Buttery Bowties with Peas


  • 1 1/2 cups all-purpose flour
  • 1 tablespoon Old Bay seasoning
  • 3 eggs
  • 4 6-ounce filets of tilapia or sole
  • 2 cups breadcrumbs or crushed crackers
  • 3/4 cup grated Parmigiano Reggiano, divided
  • 1 tablespoon thyme, finely chopped
  • Zest of 2 lemons, then cut into wedges, divided
  • 1 box bow tie pasta
  • 6 tablespoons EVOO - Extra Virgin Olive Oil, divided
  • 1 large onion, finely chopped
  • 3 cloves garlic, finely chopped or grated
  • 1 cup frozen peas, defrosted
  • 3 tablespoons butter
  • 3 sprigs mint, chopped
  • 1/4 cup parsley, chopped
  • Salt and ground pepper
  • 1 head butter lettuce, for garnish

Yields: 4 servings


Preheat oven 250˚F.


Set up three dishes for breading the filets: In the first, combine the flour with the Old Bay. In the second, beat the eggs with a splash of water. In the third, combine the breadcrumbs, 1/2 cup Parmigiano, thyme and lemon zest. Dip each fish filet first in the flour mixture, then the egg and finally in the breadcrumbs. Place the coated filets on to a sheet try and reserve.

Bring a large pot of water to a boil over high heat. Once boiling, add some salt and drop the pasta. Cook to al dente, according to box directions.

While the pasta is cooking, preheat a large skillet over medium heat with 2 tablespoons EVOO. Add the onions and garlic to the hot skillet, and cook until tender.


Preheat a large skillet with about 4 tablespoons EVOO and sauté the first two fish filets until golden brown, about 2 minutes per side. Once the first two fish filets, place them in the hot oven to keep warm while you cook up the other two.

While you are cooking up the fish, add the peas and butter to the skillet with the onions and garlic. Ladle a spoonful of some of the pasta cooking liquid to the peas, remove from heat and toss in the mint and parsley.


When the pasta is done, drain it well and return it to the pot it was cooked in. Add the peas and sauce to the cooked bow ties then season with some a bit of salt, pepper and the remaining Parmigiano.

To serve, place 1 or 2 leaves of butter lettuce inside each serving bowl then fill the lettuce cup with some buttery bowtie pasta with peas. Plate the fish on a separate large serving platter with lemon wedges alongside.

Wednesday, March 11, 2009

Sichuan Orange Chicken

4 Servings

1 1/2 cups of Orange Juice
1/2 cup Sugar
1 1/2 teaspoons minced or pressed garlic
1 Tablespoon fresh ginger (a little less for a milder flavor)
1/4 teaspoon hot chili flakes (a little less for a milder flavor)
1 pound chicken breast
1/2 teaspoon vegetable oil
4 Cups hot cooked white rice
1/4 cup chopped green onions
Soy Sauce

Orange Sauce: over high heat, mix orange juice, sugar, garlic, ginger, & chili flakes. Boil until reduced to 1 cup. About 10 minutes; stir often.

Meanwhile cut chicken into 1/2 inch chunks. Heat oil in a 12-inch fry pan. Add chicken and cook until lightly browned, about 5 minutes.

Add orange sauce and stir until boiling, 1 to 2 minutes.

Spoon chicken and sauce onto rice and sprinkle with green onions. Season to taste with soy sauce.

Note: Last time I made this I added sugar snap peas to the chicken. I also thickened the sauce up with some corn starch.

Tuesday, March 10, 2009

Herbed Pork & Potatoes

About 4 servings

1/2 cup olive oil
3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons minced garlic
2 teaspoons dried minced onion
2 teaspoons minced fresh rosemary or 1/2 teaspoons dried rosemary, crushed
1 teaspoon seasoned salt
1 teaspoon coarsely ground pepper
1 teaspoon ground mustard
1-2 pounds pork tenderloin
1 pound small red potatoes, quartered

In a small bowl, combine the first 8 ingredients. Rub pork with 3/4ths of the herb mixture, place the pork in a large shallow baking pan. Toss potatoes with remaining herb mixture; place around pork.
Bake uncovered, at 375 for 40-45 minutes or until meat thermometer reads 160 and potatoes are tender. Let stand for 5 minutes before slicing pork.