Oven sauteed fish in a spicy cornmeal coating.
Ingredients for 4 servings:
1 and 1/2 pounds of red snapper filets ( firm flesh white fish can be substituted)
1 tsp oregano
2 tsp chili powder
1/4 tsp cayenne
2 Tbsp all-purpose flour
1/4 cup cornmeal
1/2 tsp salt
2 Tbsp butter
3 Tbsp lemon juice
Cut fish into serving size pieces.
Combine oregano, chili powder, cayenne, flour, cornmeal, and salt in one dish, wide enough to dip the fish into.
Combine melted butter and lemon juice into a second dish.
Dip fish in butter mixture first. then coat with cornmeal mixture.
place coated fish on shallow buttered pan. after all fish are on Pan, pour remaining Butter mixture over the fish.
Bake at 450 degrees for 10 to 12 minutes.
Recipe from Great American Recipes, Group 4, Card 23
Showing posts with label Spicy. Show all posts
Showing posts with label Spicy. Show all posts
March 3, 2017
January 16, 2013
Baton Rouge Chicken
4 boneless, skinless chicken breasts (or other chicken pieces, but breasts seem to work best)
4 Tbsp. butter, melted
Spice Mix:
2 tsp. paprika
3/4 tsp. onion powder
3/4 tsp. garlic powder
3/4 tsp. cayenne pepper
1/2 tsp. ground white pepper
1/2 tsp. ground black pepper
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
1/2 tsp. salt
Dip chicken breasts on both sides in the melted butter. Place on a sheet of waxed paper.
Combine the ingredients in the spice mix. Sprinkle over the chicken breasts on both sides of the meat evenly. Pat mixture onto the meat firmly.
Place a cast-iron skillet over medium high heat for 8 minutes.
Add chicken pieces, first with the skin side down, and cook until "blackened."
This may produce smoke, so be sure to turn the range vent on.
If you do not have a range vent, do not cook over so high a heat, but the chicken will not, then, actually blacken.
Turn chicken over. Saute just until chicken is cooked through, about 10 minutes in all.
Serve immediately
* from the Great American Recipes Cooking Collection
4 Tbsp. butter, melted
Spice Mix:
2 tsp. paprika
3/4 tsp. onion powder
3/4 tsp. garlic powder
3/4 tsp. cayenne pepper
1/2 tsp. ground white pepper
1/2 tsp. ground black pepper
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
1/2 tsp. salt
Dip chicken breasts on both sides in the melted butter. Place on a sheet of waxed paper.
Combine the ingredients in the spice mix. Sprinkle over the chicken breasts on both sides of the meat evenly. Pat mixture onto the meat firmly.
Place a cast-iron skillet over medium high heat for 8 minutes.
Add chicken pieces, first with the skin side down, and cook until "blackened."
This may produce smoke, so be sure to turn the range vent on.
If you do not have a range vent, do not cook over so high a heat, but the chicken will not, then, actually blacken.
Turn chicken over. Saute just until chicken is cooked through, about 10 minutes in all.
Serve immediately
* from the Great American Recipes Cooking Collection
December 24, 2011
Nana's Curry Chicken Wings
Every Christmas Eve, the family would gather at Nana's house. Instead of a big sit-down meal, there was a buffet laid out on the dining room for dinner - a meal composed entirely of appetizers. a few years before Nana passed away, I called her to ask for a couple of her recipes. The Curry Chicken Wings were something I looked forward to munching on every year. Was ever surprised to hear her recipe over the phone... It wasn't exact at all. Maybe once upon a time, she had a precise recipe... but by the time I asked about them she wasn't worried about exact amounts of anything. Her instructions went like this...
Well - get some fresh chicken wings.. depending on whos coming you may want more or less. Then for every so many (I narrowed her down to 'maybe 8' decent sized fresh wings; these are whole wings, not just the little drumettes sold in the frozen section) you'll want some butter... not margarine, that just doesn't work right but you could use it I suppose. Put a couple of tablespoons of butter along with about a half a cup of honey on the stove and melt it down. Then put a couple of good spoonfuls of dijon mustard in it. Once thats all heated and melted down, make sure its spreadable or you'll need more butter. Add a tablespoon or two of curry to the mix. Taste it, you'll know when its enough. Once thats mixed and spreadable you can start the chicken. The chicken will stick to the pan, so you might want to use a spray on the pan. place the wings out so they aren't touching. Baste everything with the spread. Bake a bit, then take them out and baste again. Then cook some more, then if not done, baste them again and bake until done. Oh, and be careful they get dark if the temperature is too much.
So I tried it... Just like she said. They do stick to the pan. I cook them about 350 degrees, cause she never really said what temperature and i was so distracted with the casual instructions I forgot to ask. They are good, and they do say Christmas Eve to me. Then I got adventuresome and made the glaze on Chicken thoighs... which was also good. So have some Curry Chicken Wings and enjoy!
Well - get some fresh chicken wings.. depending on whos coming you may want more or less. Then for every so many (I narrowed her down to 'maybe 8' decent sized fresh wings; these are whole wings, not just the little drumettes sold in the frozen section) you'll want some butter... not margarine, that just doesn't work right but you could use it I suppose. Put a couple of tablespoons of butter along with about a half a cup of honey on the stove and melt it down. Then put a couple of good spoonfuls of dijon mustard in it. Once thats all heated and melted down, make sure its spreadable or you'll need more butter. Add a tablespoon or two of curry to the mix. Taste it, you'll know when its enough. Once thats mixed and spreadable you can start the chicken. The chicken will stick to the pan, so you might want to use a spray on the pan. place the wings out so they aren't touching. Baste everything with the spread. Bake a bit, then take them out and baste again. Then cook some more, then if not done, baste them again and bake until done. Oh, and be careful they get dark if the temperature is too much.
So I tried it... Just like she said. They do stick to the pan. I cook them about 350 degrees, cause she never really said what temperature and i was so distracted with the casual instructions I forgot to ask. They are good, and they do say Christmas Eve to me. Then I got adventuresome and made the glaze on Chicken thoighs... which was also good. So have some Curry Chicken Wings and enjoy!
December 10, 2011
Homemade Tacos
Recipe 1 is a bulk recipe and recipe 2 is something much simplier for a single meal.
Recipe 1:
Taco Mix:
1/4 cup Chili Powder
1/4 cup Flour
3 Tablespoons dried Minced Onion
1 Tablespoon Garlic Powder
2 & 1/2 Teaspoon Salt
2 Teaspoon dried Oregano
2 Teaspoon ground Cumin
1 & 1/2 Teaspoon Cayenne Pepper
1 Teaspoon ground Coriander
Combine the above ingredients. Store in an airtight container in a cool place for up to one year.
Tacos:
1 pound lean ground beef
3/4 cup water
tortillas or taco shells
1/4 cup taco seasoning
In Large skillet cook beef over medium heat until meat is no longer pink. drain meat. Add seasoning and water. Bring to a boil. Cook and stir for 2 minutes. Heat Tortillas or taco shells. Fill shells or tortillas with taco meat. Add toppings and eat.
Toppings:
Salsa or Taco sauce
Lettuce
Tomatoes
Cheese
Sour Cream
Or whatever else suits your fancy
Recipe 2:
Brown 1 pound of ground beef and drain off fat.. Add 1 medium chopped onion, 1 clove minced garlic, 3/4 teaspoon salt, 1 teaspoon chili powder, 1 cup of tomato sauce, 1/2 cup water. Simmer this together for 15-25 minutes while you warm the shells in a 350 oven and ready the toppings. Then eat.
Recipe 1:
Taco Mix:
1/4 cup Chili Powder
1/4 cup Flour
3 Tablespoons dried Minced Onion
1 Tablespoon Garlic Powder
2 & 1/2 Teaspoon Salt
2 Teaspoon dried Oregano
2 Teaspoon ground Cumin
1 & 1/2 Teaspoon Cayenne Pepper
1 Teaspoon ground Coriander
Combine the above ingredients. Store in an airtight container in a cool place for up to one year.
Tacos:
1 pound lean ground beef
3/4 cup water
tortillas or taco shells
1/4 cup taco seasoning
In Large skillet cook beef over medium heat until meat is no longer pink. drain meat. Add seasoning and water. Bring to a boil. Cook and stir for 2 minutes. Heat Tortillas or taco shells. Fill shells or tortillas with taco meat. Add toppings and eat.
Toppings:
Salsa or Taco sauce
Lettuce
Tomatoes
Cheese
Sour Cream
Or whatever else suits your fancy
Recipe 2:
Brown 1 pound of ground beef and drain off fat.. Add 1 medium chopped onion, 1 clove minced garlic, 3/4 teaspoon salt, 1 teaspoon chili powder, 1 cup of tomato sauce, 1/2 cup water. Simmer this together for 15-25 minutes while you warm the shells in a 350 oven and ready the toppings. Then eat.
November 12, 2011
Spanish Pork Kebobs
This recipe is somewhat different from the usual fare. Good on the grill, or under the broiler. Marinade overnight for the best flavor.
Ingredients:
1/2 cup olive oil
1 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoons sweet paprika
3/4 teaspoon cayenne pepper
1 teaspoon ground turmeric
1 teaspoon oregano
1 teaspoon salt more or less
1/4 teaspoon freshly ground black pepper
2 pounds pork sirloin, cut into 1-inch cubes
1/4 cup fresh lemon juice
2 tablespoons minced garlic
2.5 tablespoons chopped parsley
Combine the olive oil, cumin, coriander, paprika, cayenne pepper, turmeric, oregano, salt and pepper in a small skillet over low heat. Cook until warmed through, say 3 minutes or so. Then remove from heat and let cool.
Add spice mixture, garlic, parsley and lemon juice t a 1 gallon bag or marinade container. Add Pork and marinade over night.
when ready to cook, Heat the grill until hot. Skewer the meat and season with salt. Grill on all sides until cooked through, say 12 to 15 minutes.
Ingredients:
1/2 cup olive oil
1 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoons sweet paprika
3/4 teaspoon cayenne pepper
1 teaspoon ground turmeric
1 teaspoon oregano
1 teaspoon salt more or less
1/4 teaspoon freshly ground black pepper
2 pounds pork sirloin, cut into 1-inch cubes
1/4 cup fresh lemon juice
2 tablespoons minced garlic
2.5 tablespoons chopped parsley
Combine the olive oil, cumin, coriander, paprika, cayenne pepper, turmeric, oregano, salt and pepper in a small skillet over low heat. Cook until warmed through, say 3 minutes or so. Then remove from heat and let cool.
Add spice mixture, garlic, parsley and lemon juice t a 1 gallon bag or marinade container. Add Pork and marinade over night.
when ready to cook, Heat the grill until hot. Skewer the meat and season with salt. Grill on all sides until cooked through, say 12 to 15 minutes.
August 31, 2011
Wright's Korean Venison
3 lb Venison meat – (any cut); -sliced as thinly as possible
1 c Soy sauce
1/2 c Sesame oil
1/4 c Hot water
4 ts Sugar
1/4 c Sake or vermouth
1 ts Hot oil
1 ts Red pepper flakes
1/3 ts Freshly-ground white pepper
4 Scallion stalks; chopped -thin
10 Garlic cloves; crushed or -chopped
=== DIPPING SAUCE ===
1/2 c Soy sauce
1/4 c Sesame oil
2 tb Sugar
1/8 c Sake or Vermouth
1/8 c Hot water
1 ts Red pepper flakes
2 Scallion stalks; chopped -thin
2 Garlic cloves; chopped thin
Instructions
Marinate venison in warmest part of refrigerator 2 to 3 days. Broil or grill. Mix all dipping sauce together. Serve venison with two six-packs beer and dipping sauce. If it is too much sesame for your taste, halve the amount of sesame oil, and use canola oil in its place.
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