Fish
I am an absolute sucker for a good eggs benedict and I don’t typically make it at home as it can be a little tricky. BUT, if you saw my post yesterday you know I had a great crab cake mixture and I could not resist reserving some of that mixture to make crab cake benedicts for breakfast! These were really, really good! The crab mixture can be made the night before and kept in the refrigerator until you make the benedicts in the morning.
INGREDIENTS
4 eggs
1 teaspoon salt
2 teaspoon white vinegar
Two english muffins
FOR THE CRAB CAKE
10 Tablespoon unsalted butter
1 cup of onion, chopped
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1/2 cup dry white wine
2 cloves of garlic, minced
16 ounces crab meat
30 buttery (Ritz) crackers
1/2 cup panko
1/2 teaspoon ground red pepper
1 teaspoon old bay seasoning
1 teaspoon salt
1 teaspoon ground black pepper
3 Tablespoons of vegetable oil for cooking
FOR THE HOLLANDAISE SAUCE
(This was made in a Vitamix blender)
4 egg yolks
1 stick of melted butter
juice of 1/2 of a lemon
1/4 teaspoon salt
dash of pepper (white pepper if you have it)
dash of cayenne pepper
DIRECTIONS
STARTING WITH THE CRAB CAKE
Heat five tablespoons of butter in a skillet until melted, add onion and saute until soft. Add bell peppers, add the additional butter, wine and garlic cooking until tender about 4-5 minutes. In a large bowl add crab meat , onion mixture, cracker crumbs, panko, pepper, old bay, salt and red pepper. Mix until well combined, cover and refrigerate for at least an hour, but up to 24 hours. When you are ready to make the crab cakes remove the mixture from the fridge and form the mixture into four patties.
In a large skillet heat three tablespoon of vegetable oil over medium heat. When the oil is hot add your crab cakes to the oil and cook on both sides so it forms a nice brown crust on each side.
FOR THE HOLLANDAISE SAUCE
In the blender add the lemon, the egg yolk, salt , pepper and cayenne. Remove the center of the blender lid and with the blender on its lowest setting blend on low for 20 seconds. Add the butter in a slow and steady stream with the blender still going. As soon as it is mixed, stop the blender.
TO POACH EGGS
In a two quart saucepan add enough water to fill the pan three quarters of the way up the pan, Add 1 teaspoon of salt and two teaspoon of white vinegar. Bring this mixture to a simmer over medium heat. Meanwhile crack one very cold egg into a small bowl and using a spoon to quickly stir the water in one direction until it is smoothly spinning around, carefully add the egg into the center of the whirlpool. Turn off the heat and cover for five minutes. NO PEEKING! Remove the egg with a slotted spoon and serve immediately or you can make ahead by removing the egg from the water, place it in a bowl with ice water and keep in the refrigerator until ready to serve. To warm the egg back up, place it in warm water until warmed through.
Toast english muffins
TO ASSEMBLE
Place 1/2 of your english muffin on a plate, top with your crab cake, add one egg and drizzle with hollandaise sauce.
Serve warm and enjoy,
Crab cake recipe is also found at www.allrecipes.com
Hollandaise sauce is from Clinton Kelly from the Chew
Poached egg instructions are from Alton Brown
Everyone at my house really enjoys a good stuffed shrimp recipe. I have tried several, but I knew as soon as I saw this recipe it was going to be great and it was just that! The crab cake mixture is full of great flavor. I also used some of the leftover stuffing I had to make crab cake benedicts…you will see that recipe tomorrow!
INGREDIENTS
10 Tablespoons unsalted butter
1 cup onion, chopped
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1/2 cup dry white wine
2 cloves garlic, minced
16 ounces crab meat
30 buttery cracker (Ritz), crushed
1/2 cup panko crumbs
1/2 teaspoon ground red pepper
1 teaspoon old bay seasoning
1 teaspoon salt
1 teaspoon ground black pepper
24 jumbo shrimp, peeled, deveined with tails on
1 lemon
DIRECTIONS
Heat five tablespoons of butter in a large skillet until melted. Add onion and saute until soft. Add bell pepper, remaining five tablespoon of butter, wine and garlic, cook until tender about 4-5 minutes.
In a large bowl add crabmeat , onion mixture, cracker crumbs, panko, pepper, old bay, salt and red pepper. Mix until well combined. Cover and refrigerate for at least one hour, but no longer than 24 hours.
Preheat oven to 350 degrees. Using a sharp knife and starting at the tail end, butterfly each shrimp so the shrimp will lay flat and have surface for the stuffing. Place each shrimp on a prepared baking sheet pressing the shrimp down so the tail of the shrimp is over the flat area of the shrimp. Do this for each shrimp. Using about three tablespoons of the crab mixture at a time, roll the crab mixture into a ball and place on top of the shrimp pressing down on to the shrimp with the tail over the crab mixture. Do this for each one and bake for 10-15 minutes or until shrimp is pink and crab mixture is warm. Remove from oven, squeeze fresh lemon juice over the top and serve warm.
Enjoy,
This recipe can also be found at www.allrecipes.com
This really should be called Cheater Fish Taco’s because I really did not make anything. I just put things together! I used packaged frozen fish, already made coleslaw, already made coleslaw sauce, and already made taco shells. My twist on the recipe is where I added the Sriracha sauce! This was a really quick and easy delicious dinner I made on a weeknight, but would make this any day of the week!
INGREDIENTS
1 Package Van de Kamps crispy haddock fillets
1 Package Old ElPaso stand up soft flour tortilla
1 Package coleslaw mix
1 bottle Marie’s coleslaw dressing
2 granny smith apples diced
pepper
Sriracha to taste
DIRECTIONS
For the coleslaw, mix the packaged coleslaw with dressing, add the diced apples and a hefty dash of black pepper, mix well. Now you can add YOUR desired amount of Sriracha sauce to the slaw. Use caution it does not take much to make this spicy! Follow package directions to make haddock fillets. Warm the tortillas in the oven or microwave.
To assemble start with the tortilla’s, add coleslaw, top with fish fillets and a small drizzle of Sriracha!
Enjoy,
I don’t cook a lot of fish at home mostly because I order that a fair of amount of time when we go out for dinner. I definitely do not deep fry fish at home as I don’t like the smell it leaves in the house when frying. BUT with trying to add a little more fish into our diet, I made this shallow pan fried fish using both olive oil and butter to help get that buttery flavor. I made some home made tarter sauce. I can tell you I will NEVER buy tarter sauce again, this is so easy and tastes so fresh There is a HUGE difference between this and store bought! I highly recommend making the fish as well as the sauce! I served this along with roasted broccoli That will be on tomorrow’s post!
INGREDIENTS
1 pound of cod, skin off and sliced into four even pieces
2 eggs, beaten
Lemon Pepper Panko crumbs
Olive oil
1 Tablespoon butter
Tarter Sauce
1 cup of real mayonnaise
1 Tablespoon sweet pickle relish
1 Tablespoon grated onion
2 Tablespoons fresh squeezed lemon juice
Salt
Pepper
DIRECTIONS
For the tarter sauce mix all ingredients together and store in the fridge for a minimum of ONE hour, this can be stored for up to three days.
FOR THE COD
In a large non stick skillet add enough olive oil to just cover the bottom of the pan and add the butter and heat over medium heat. Meanwhile, beat the two eggs in a shallow bowl. Add panko crumbs to a second shallow bowl. Taking one fish at a time dip each piece into the eggs then into the panko covering both sides with the egg and then the panko and place them on a plate. When all four pieces are done and the oil is hot go ahead and place the fish into the pan. It is important at this step to not touch the fish and let cook about 4 minutes, then flip the fish and let it cook about 4 more minutes on the second side or until the fish is cooked all the way through. Remove from pan and serve warm with the tarter sauce.
Enjoy,
Tarter sauce recipe can be found at www.allrecipes.com
Quick and easy meals are my favorite and this recipe is just that. I had dinner on the table within 30 minutes and we all really enjoyed it. Feel free to add a little more crushed red peppers if you want a little more heat. I also made this a little easier buy using a microwave bag of steamed broccoli to add and I served this over Basmati rice and it was the perfect compliment.
INGREDIENTS
4 Tablespoons of water
2 Tablespoons of ketchup
1 Tablespoon of soy sauce
2 teaspoons cornstarch
1 teaspoon honey
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
1 Tablespoon vegetable oil
1/4 cup scallions, sliced
4 cloves garlic, minced
Steamed broccoli florets
1 pound medium sized shrimp peeled, deveined and tails removed
Basmati rice
DIRECTIONS
In a bowl stir together water, ketchup, soy sauce, corn starch, honey, red pepper flakes and ground ginger. Mix well and set aside. Steam your broccoli florets and set aside. Heat vegetable oil in a large skillet over medium /high heat, add the shrimp and scallions and cook until shrimp are just starting to turn pink then add garlic, your desired amount of steamed broccoli and the sauce. Cook until the sauce is thickened and the shrimp have cooked through.
Serve over rice.
Enjoy,
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