fruit

Sweet & Sassy Filipino Sole

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SWEET & SASSY FILIPINO SOLE

 1/3 C Fruit juice Citrus or a mixture of tropical juices (Grape juice is just wrong)

(Check out the salsa recipe below for extra juice)

2 pounds sole fillets (or other white fish)

1 1/4  Cup cashews or pecans

1 1/2 Cup Bread Crumbs (Japanese Panko crumbs are good)

2 tsp salt

2 tsp fresh ground pepper

Vegetable oil as needed for frying

1 large egg, beaten with 1 T water

Make the Citrus salsa first and then place fillets in a heavy zip-lock bag and pour in some of the juice. Seal the bag and chill fish for 15 minutes.

While the fish is marinating, crush the nuts (I used the blender) until finally ground  Place in shallow bowl and mix in bread crumbs and salt and pepper.

Pour 2 tablespoons oil into a 10- to 12- inch nonstick frying pan over medium-high heat; when hot, lift fillets from juice. Dip each in beaten egg, then in cashew mixture to coat.

Place single layer in hot pan, don’t crowd them.  Cook until browned on the bottom, about 2 minutes; turn with a spatula and cook until other side is browned and fish is opaque but still moist-looking in center (cut to test), about 2 minutes longer. Drain briefly on paper towels; keep warm in a 200 degrees oven.

Transfer fillets to plates and top with citrus salsa; serve.

 CITRUS SALSA

Makes about 3 cups

1  Grapefruit (sectioned)

1  Honey tangerine (sectioned)

1  Sweet orange(sectioned)

1  Mango peeled and diced

1/3 cup chopped pineapple

1  Large lemon (peeled, and chopped)

1  lime (yeah you have the drill)

1  avocado

6  kumquats minced

1  fresh hot red chili pepper (de-veined, seeded, and minced)

2  tablespoons chopped fresh mint

1/2 teaspoon salt

When you section the fruit, be sure to remove the peel and membranes (white stuff).  Save some of the extra juice to marinate the fish.

Cut fruit into 1/2-inch-thick slices, then cut into smaller cubes, discard seeds.

Pit, peel, and dice avocado. In a bowl, gently mix citrus cubes, avocado, kumquats, chili, mint, and salt.

 

Australian Pavlova

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Perfect finish for any meal.

AUSTRALIAN PAVLOVA
Or is it New Zealand

  4 Egg whites

½   tsp  Salt

1½  cup Confectioners sugar

½  tsp  Vanilla

1   tsp White Vinegar

1 Tablespoon Cornstarch

1¼  Cup whipping cream, whipped

4  Cups Strawberries, sliced

4  Kiwi fruit, peeled and thinly sliced

You can also add Passion fruit, Raspberries or blueberries, up to you what fruits are your separate

2 Cups almonds

Place egg whites and salt in a large, CLEAN and DRY glass or metal bowl and beat until soft peaks form. *** see FYI below.

Gradually add the sugar, a tablespoonful at a time, beating well after each addition. Lightly fold in the vinegar, vanilla and cornstarch.

Turn out onto a prepared (greased and floured or covered with parchment paper) and mold the mixture into a large round shape (approx. 9 inches in diameter) and make an indentation in the center.

Bake at 250 degrees for 1 1/2 hours or until firm to touch. Shut off oven, and leave door open, cool in the oven. When cool, place on serving plate, fill with whipped cream and decorate with strawberries, sliced kiwi fruit or whatever you chose.

If you wish do several layers and fill and stack.

Top with nuts.

If you are a real con artist, you can just buy some meringues at the store and fill them with fresh fruit, whipped cream and lovely little seasonings.

***FYI:  For a crisp white meringue layer is filled with whipped cream and fresh fruit. To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.

SOUTH SEAS FISH BAKE

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SOUTH SEAS FISH BAKE

           8    large firm fillets of white fish (cod, halibut, snapper, grouper even catfish)
           8    large leeks
          1     firm mango
          1     Papaya
          1     Small can of sliced pineapple – fresh if you have it
          1     can coconut milk
        1/2     tsp  coriander
        1/2     tsp basil
         sea salt and freshly ground pepper to taste
          6    tbl  olive oil
          1/4    Cup coconut (optional)

 Prepare the leeks by trimming the root, and cutting the tough green tops.  Then cut in half, then into julienne strips. When finished soak them in cold water for 10 minutes, then drain.

 Place 3 tablespoons of olive oil into a sauté pan over high heat and add the leeks. Stir over a high heat until the leeks start to wilt, about 1 minute, and then turn the heat down and cook slowly until caramelized, about 2 hour.

 Meanwhile, wash the fish and pat dry. Oil a baking dish large enough to hold all the fish. Thinly slice half the papaya and place on the bottom of the dish. Salt and pepper the fish and place on top of the papaya. Pour the coconut milk over the top.

 Bake at 350° for 10 minutes.

 Cut the remaining papaya, pineapple and mango into strips and mix with the chopped coriander and basil. Add 2 tablespoons lime juice and mix well. Remove the fish from the oven and heap the mango mixture onto each fillet, sprinkle with coconut.

 Return to the oven for 5 minutes.  Don’t over cook the fish. Times will vary with the thickness and type of the fish. Serve on a warm platter, first place the leeks on the platter, then the fish, and make sure each has a generous amount of the fruit mixture on top.  Garnish with fresh basil and any fruit you may have left. 

Preheat to 425

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triple-fruit-pie-R049946-ss

Cutting butter into sifted flour measured by feel,

Baker envies the muse on card 3 by 5.

Channeling a homesteader’s lost culinary skill,

Hands move anxious with a primal drive.

 

Deftly rolling to line a geometric design.

Bursting with promise, fresh fruit with no flaw.

Hand full of spice no need for red wine

Marry to sweetness as pure as spring thaw.

 

Heating the wonder of nature’s pure gifts

Perfection’s aroma fills the home with a sigh.

Steam arms embrace by heaven’s richest kiss.

Family wisdom tempts the heart’s hungry eye.

 

The golden disk nests in a tin grandma sent.

Sliced while warm, no cream piled high.

The perfection guarantees the time to present,

An award for the first Pulitzer pie.