recipe

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.

 

Salad for Jeanne des Armoises

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A NICE ROASTED PEAR AND ALMOND SALAD

4 firm pears (any variety)

3 tablespoons sugar

2 tablespoons butter

6 cups salad greens

4 ounces blue cheese, crumbled

Honey-Roasted Almonds

Honey Vinaigrette

Freshly ground black pepper, to taste

Cut pears in half; core and peel  if desired. Sprinkle cut side with sugar.

Preheat oven to 375 degrees. Melt butter in a large skillet over moderate heat. Place pear halves in butter, cut side down. Cook 2 to 5 minutes until cut surface is golden. Remove pear halves and place, cut side up, in a lightly greased roasting pan.

Bake 30 minutes, or until pears are tender. Place hot pears on a bed of salad greens. Sprinkle blue cheese and Honey-Roasted Almonds over salad. Drizzle with Honey Vinaigrette and sprinkle with additional pepper to taste. Serve immediately.

***If you are short on time, slice the pears thinly and caramelize them in a skillet, omitting the baking step completely, or simply slice the pears and serve raw.

Honey-Roasted Almonds (Guess the ingredients)

3/4 cup almonds

2 tablespoons honey

Stir together almonds and honey. Spread on a lightly greased baking sheet. Bake 15 to 20 minutes at 325 degrees, stirring after 10 minutes. Spoon onto waxed paper to cool.

Honey Vinaigrette

1 shallot, minced

2 tablespoons honey

1/4 cup champagne or white wine vinegar

1 tsp Dijon mustard

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

3/4 cup olive oil

Combine all ingredients in a jar, cover tightly, and shake it like a virgin at a BBQ.

 

 

 

 

Banshee – Harp Bread

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HARP BREAD 

3 cups self rising flour ***
2 C sugar
1 Bottle of Harp beer

 Preheat the oven to 350°.

Mix the dry ingredients, and then add the beer.  This will fuzz up while mixing.  Put into a buttered bread pan and bake for 1 hour.

 This will work for any kind of beer and the more expensive and darker the richer. 

 

***If you don’t have self rising flour you can:

For every cup of flour needed add 1/2 tsp baking powder and 2 tsp. Salt. 

 

Banshee -Meat in the Irish Mist

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MEAT IN THE IRISH MIST

 4  Sirloin steaks

2 cup Thick cream (whipping cream)

2 Tablespoons of Irish Mist Liqueur

1 Tablespoon extra virgin olive oil

2 Tablespoons Butter

Salt

1 large onion sliced thin

1 C sliced button mushrooms (don’t use the ones you find in the meadow unless a leprechaun gives you the thumbs up)

Freshly ground pepper 

Remove the sirloin steaks from the bone, and season with salt and pepper.  Heat a pan too very hot and add the olive oil and the butter, when it is hot and crackley add the steaks and cook for 4-5 minutes (or more if you want them cooked well) on each side. 

Remove and keep warm on a platter.  Turn down the heat and add the sliced onion and mushrooms, when the onions are soft add the cream to the juices in the pan, and whisk all of the goodies about, then add the Irish Mist, stir and pour over the steaks. 

 Serve!

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.