1¼ lb calves liver (be sure to use calves or veal liver, not mature beef liver), thinly sliced
½ to 1 cup of rice flour, seasoned with
Salt, pepper, paprika, dry mustard to taste
2 teaspoons coconut oil
2 yellow onions, sliced thin
1 Dredge the calves liver in seasoned flour. Set aside.
2 Heat a large cast iron skillet on medium high heat. Add a teaspoon of butter. Sauté the onions until translucent, a couple of minutes. Remove onions from pan with a slotted spoon. Set aside onto a serving dish.
3 Add a couple teaspoons of coconut oil to the skillet. Add the calves liver slices, working in batches. Fry until browned on both sides.
8 ounces fresh skinless haddock fillet (or similar white fish)
1/4 cup gluten free all-purpose flour
1/4 cup imported Italian olive oil
1/2 stick (4 tablespoons) salted butter
1/2 cup chicken stock
1/2 cup white wine ( chablis)
Table salt and ground black pepper
1 whole fresh lemon
1 pound whole white potatoes, peeled (about 2 medium potatoes)
2 tablespoons imported Italian olive oil
1 tablespoon butter
1/2 teaspoon paprika
Table salt and ground black pepper
Small bunch fresh Italian parsley (or curly parsley), chopped, plus sprig for garnish
For the fish: Dredge the fish on both sides in the flour. Then, beat the eggs in a bowl using a fork or whisk. Take a saute pan and coat the bottom of the pan with the olive oil, so it is fully covered. Then turn the heat on medium, being careful to not let the oil burn. Splash in a speck of the egg batter to see if the oil is hot enough; the egg will puff up when the oil is ready. At this point, dip the dredged fish into the beaten egg, making sure to cover both sides well, and then place in the saute pan with the hot oil. Let the fish cook on each side until golden brown; be careful not to burn fish in the hot oil. Also, please note that the fish is very tender and breaks easily, so use caution when flipping the fish with a metal spatula or tongs.
For the margarita sauce: In another saute pan, add half of the butter, the chicken stock, the wine, pinch of salt and pepper, and squeeze in three-quarters of the fresh lemon. Make sure to save a few lemon wheels for garnish and set aside. Simmer the sauce for several minutes on medium heat, and then add the cooked fish to the sauce and let that simmer on low heat for a couple of minutes more. This is to infuse the sauce flavor with the egg-battered fish.
For the potatoes: Take the potatoes and cut into cubes. Par-cook them by boiling them in a small pot of water until they begin to soften, but still retain some firmness. In another saute pan over medium-low heat, coat the bottom of the pan with the olive oil and add the butter. Once the butter and olive oil have joined together, add the potatoes to the mixture and turn the heat to medium-high. Next, add the paprika, salt and pepper to taste. Stir the potatoes so that they are all coated evenly with the mixture. Taste one of the potatoes to know when they are finished cooking (they should be slightly crispy on the outside and soft on the inside). Place the cooked potatoes in a bowl and strain any excess oil from the potatoes. Garnish the potatoes with the parsley and finish with a pinch of table salt.
Plate the fish from the margarita sauce, then pour just a bit of the sauce over the fish to highlight the bottom of the plate surrounding the fish. Pour the remaining sauce into a small cup for dipping the fish and/or potatoes. Garnish the top of the fish pieces with 2 thinly sliced lemon wheels and a parsley sprig.
3 Swai filets
3 Tilapia filets
2 cups chicken broth
2 cups vegetable broth
4 celery stalks (sliced)
4 carrots (sliced)
1 white onion (diced)
4 garlic cloves (minced)
1 1/2 cup jasmine rice
1/4 tsp anise stars
1/2 tsp cloves
1/4 cup unsalted butter
1/4 tsp black pepper
1/4 tsp salt
1 tbsp adobo
1/2 tbsp garlic powder
1. Grind anise stars and cloves.
2. In a large stew pot, melt butter and brown anise and cloves for 2-3 minutes. Add seasonings.
3. Add all broths and sliced, diced and minced veggies.
3. Slice fish into 1/4 to 1/2 inch pieces and add to pot.
4. Bring to rolling boil and then simmer on medium heat until carrots have softened.
5. Add rice and bring to a rolling boil once again. Reduce heat to low and simmer for 20 minutes.
6. Sling chow into bowls, Mix in some hoisin sauce and enjoy.
My chicken was hot and rum soaked. I can’t decide if I want to call it Pirate Chicken or me. 😉
Okay, the original recipe calls for marinating the breasts overnight or slapping them on the grill. Me, being ever impatient, placed them in a vaccum seal bag, pressed the marinade into the chicken for about 4 hours, and then baked them in the bag. It comes handy if you buy the vaccum bags that you can put in the oven. It owrked out for me.
1/2 cup brown sugar
1/2 cup lime juice
1/3 cup soy sauce
1/3 cup CPT Morgan Private Stock
1/2 cup water
1/4 tsp cayenne pepper
6 chicken breasts
The original cooking instructions from Food.com had this to say:
To Bake: Spray a 9 X 13 glass cooking dish with olive oil cooking spray coating it entirely.
Combine all ingredients in a glass baking dish, cover and marinate overnite.
Bake in the same dish, covered @ 375 for 45 minutes, stir. Cover and continue baking for another 45 minutes. Stir and continue baking for additional 10 minutes, uncovered.
Serve over Jasmine rice.
BBQ: Spray a 9 X 13 glass cooking dish with olive oil cooking spray coating it entirely.
Combine all ingredients in a glass baking dish, cover and marinate overnite
Spray BBQ grill with olive oil cooking spray and grill chicken for 5 minutes on each side, until chicken is no longer pink & juices run clear. Be sure to baste continuously with Caribbean marinade. Enjoy!
I followed the Bake instructions, minus the 24 hours of marinating time. Vacuum sealing removes the long wait time. Love it.
As a side, I made green beans and Rosemary-Garlic Red Potatoes:
About This Recipe
“Based on a recipe from Bette Hagman’s, The Gluten-free Gourmet cookbook. She says, “Finally! A flour tortilla for those who can’t have wheat. These are made in the traditional way by flattening and rolling, then cooking on a hot griddle. Use them for enchiladas, burritos, or fajitas. These keep well in the refrigerator or freezer.” You can either use 2 cups of GF Mix Gluten-Free Flour Mix #470769 or use the approximate measurements included in the recipe below under GLUTEN FREE MIX. Nutrition info per serving: calories 190, fat ½ g., carbohydrate 44g, cholesterol 0g., sodium 5 mg., fiber 1 g, protein 2g.”
GLUTEN FREE MIX
1 1/4 cups rice flour, brown
1/2 cup corn starch, flour
1/4 cup tapioca flour
1 1/2 teaspoons xanthan gum
2 teaspoons sugar
1 teaspoon salt
2 teaspoons powdered milk ( or 2 teaspoons nondairy substitute)
1 cup warm water
1. In the bowl of a mixer, blend gluten free mix ingredients, xanthan gum, sugar, salt, and milk powder. Add the water and beat on medium speed for 1 minute.
2. Remove dough from mixer and form a ball. Divide into 6 or 8 parts and roll out each piece very thin until it forms a 10” to 12” round. Roll all the pieces, separating them with plastic wrap or wax paper before cooking.
3. Heat a griddle to medium-hot or hot and cook each tortilla about 1 minute per side.
Okay, so I changed a few ingredients and cooked it to my desired level of brownness. For anyone who has followed my kitchen escapades before, you’re thinking, what’s new? I am making a turkey taco sauce as we speak. For flavor, I diced a quarter sweet purple onion and minced two cloves of garlic in with the meat. I browned and am now mixing in some McCormick’s mike taco seasoning. I don’t have any pintos right now, so I decided to boil some red beans with chili powder. I’ll boil them for about 10 minutes and then purée them in the blender.
By Danna Korn and Connie Sarros
Flounder with mustard dill sauce is packed with flavor. The recipe for this gluten-free dish is easy.
Yield: 4 servings
1 teaspoon plus 3 tablespoons olive oil
Four 5-ounce flounder fillets
1 garlic clove
2 green onions
1/2 teaspoon dried dill
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon salt
3 tablespoons slivered almonds
1 teaspoon brown mustard
1/4 teaspoon pepper
Preheat the oven to 350 degrees F.
Lightly oil an 8-x-11-inch baking dish with 1 teaspoon of olive oil.
Rinse and pat the fillets dry.
Place the fish in a single layer in the dish.
Mince the garlic.
Juice the lemon.
Chop the green onions.
Combine 1/4 teaspoon garlic, 2 tablespoons lemon juice, the onion, dill, red pepper flakes, oregano, salt, almonds, brown mustard, pepper, and 3 tablespoons of olive oil in a blender.
Puree the ingredients for 10 seconds.
Scrape down the blender’s sides with a spatula.
Puree for 10 more seconds.
Spread the sauce over the fish, dividing evenly.
Bake the fillets for about 15 minutes or until a fork inserted in the thickest part of the flounder turns easily.
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 40 Minutes
4 tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
pepper to taste
|1.||Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.|
|2.||Rinse tilapia fillets under cool water, and pat dry with paper towels.|
|3.||Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.|
|4.||Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.|