Wednesday, February 29, 2012

Parsley-Panko Crusted Halibut

Oh my! So I had a hilarious incident happen while making the parsley-panko mixture for this. All I can say is always tighten the lid on your spices... I dumped about 1 cup of cayenne into it. Thankfully, I could sift most of it out! Although, I'm sure the extra spice was a nice little surprise. I liked putting this meal together because it's kind of a quick healthy option. I paired it with steamed broccoli, I also thought about serving it with rice but because of my hectic schedule lately... I kept it simple.

Parsley-Panko Crusted Halibut

3-6 halibut fillets, deboned and skinned
salt and pepper, for seasoning the fish
1 cup panko
1/4 cup asiago cheese, grated
2 tablespoons parsley, chopped
1 teaspoon cayenne
2 teaspoons blackened redfish seasoning
egg wash

  • Preheat oven to 350 degrees.
  • In a bowl add the panko, asiago, parsley and seasonings, mix well.
  • Season the halibut with salt and pepper. Dip the halibut into the egg wash and then into the parsley-panko mixture.
  • Place the halibut onto the foil-lined baking pan and bake for 10-15 minutes.

A great way to get your green vegetables so green is to add baking soda to them while cooking!


Thursday, February 16, 2012

Cuban Sandwiches

It's got to be sandwich week at home for us... we had veggie paninis on Monday and now these delicious cuban sandwiches. I haven't made cubans in quite a while so I figured I'd give them another try. We bought a very large pork tenderloin a couple of weeks ago so that's what I'm using for my mojo pork!

My awesome sausages!
On a side note, we made sausages in class today, mine had paprika, cayenne, cilantro, jalapeno, garlic and brown sugar. It was super fun and easy to make. I have a grinder at home for my KitchenAid, now I just need to purchase the sausage stuffer and get to work.

Cuban Sandwiches

1/2 lb pork tenderloin
mojo sauce {recipe below}

  • In a crock pot, put the pork tenderloin, fat side up and pour the mojo sauce over the top. Cook thoroughly until ready.
  • Remove the fat and shred, mixing into the sauce.

Mojo Sauce
Recipe adapted from Serious Eats

8 cloves garlic, peeled
1/3 cup olive oil
1/3 cup orange juice
1/3 cup key lime juice and lemon juice, mixed
1/2 teaspoon cumin
1/2 teaspoon oregano
salt and pepper, to taste

  • In a blender, add all of the ingredients and blend until smooth.

sandwich rolls
yellow mustard
tangy dill pickles
black forest ham
shredded mojo pork
swiss cheese

  • On each sandwich roll, spread with mustard and put the pickles on. Layer with the ham, mojo pork and cheese.
  • Place on the grill and close the lid, they will take about 5-6 minutes. You can turn them if you want to make different grill marks. Once they are finished, let them sit for a minute and cut on a diagonal.


Wednesday, February 1, 2012

Mushroom Stuffed Shells with Tomato Vodka Sauce

I'm actually not the biggest fan of stuffed shells, they are one of the more difficult pastas to work with and can be come a big mess... but it was a request so I was happy to oblige. I didn't want to do a simple tomato sauce so I decided to add vodka. I've never made a vodka sauce and thought it would taste great with this. Although, I still prefer wine to liquor in cooking {unless it's the delicious new orleans bread pudding}.

Mushroom Stuffed Shells with Tomato Vodka Sauce

2 cups ricotta cheese
1 cup asiago
1 cup mozzarella
2 tablespoons basil {fresh}, chopped
2 tablespoons butter
1 tablespoon olive oil
1/2 onion, chopped
4 garlic cloves, chopped
8 oz mushrooms, sliced
salt and pepper, to taste

  • In a bowl, combine the ricotta, asiago, mozzarella and basil. Set aside.
  • Over medium-high heat, combine 1 tablespoon of the butter and the olive oil and add the onions and garlic. Saute them until softened.
  • Add the remaining butter and mushrooms and caramelize the mixture. Once it's done, add it to the ricotta mixture and mix well. Season with salt and pepper.

Tomato Vodka Sauce

1/4 cup olive oil
1/4 onion, chopped
3 cloves garlic, chopped
1/2 tablespoon red pepper flakes
1 teaspoon salt
1 tablespoon basil {fresh}, chopped
1 28 oz can crushed tomatoes
1/3 cup vodka
1/4 cup heavy cream

  • In a saucepan over medium heat, add the oil and saute the onions and garlic until softened.
  • Add the red pepper flakes, salt, basil and crushed tomatoes and cook for about 5-10 minutes.
  • Add the vodka and cream.