The Ramblings of a Mad Man

Posts tagged “potatoes

Haddock Margarita with Pan Roasted Potatoes

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Ingredients

Fish:
8 ounces fresh skinless haddock fillet (or similar white fish)
1/4 cup gluten free all-purpose flour
2 eggs
1/4 cup imported Italian olive oil

Margarita Sauce:
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

Potatoes:
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

Directions

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.


Rum Soaked Chicken

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.

Ingredients:
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

Why is the rum gone? The rum is always gone...

Why is the rum gone? The rum is always gone…

The original cooking instructions from Food.com had this to say:

Directions:

  1. To Bake:  Spray a 9 X 13 glass cooking dish with olive oil cooking spray coating it entirely.
  2. Combine all ingredients in a glass baking dish, cover and marinate overnite.
  3. 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.
  4. Serve over Jasmine rice.
  5.  BBQ:  Spray a 9 X 13 glass cooking dish with olive oil cooking spray coating it entirely.
  6. Combine all ingredients in a glass baking dish, cover and marinate overnite
  7. 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:

Roasted baby red potatoes, partially smashed down, drizzled with a mixture of butter, garlic and rosemary, then roasted again until browned and crispy.

Roasted baby red potatoes, partially smashed down, drizzled with a mixture of butter, garlic and rosemary, then roasted again until browned and crispy.


Vegetarian Borscht

serves 6 | prep 30 min | cook 1 1/2hrs

BORSCHT

INGREDIENTS:
1 onion
4 tbsp butter or olive oil
12oz/350g raw beet, cut into thin sticks,
And 1 raw beet, grated
1 carrot, cut into thin sticks
3 celery stalks, thinly sliced
2 tomatoes, peeled, seeded, and chopped
6 cups vegetable stock
1 tbsp white wine vinegar
1 tbsp sugar
2 large fresh dill sprigs, including to garnish
4oz/115g white cabbage, shredded
Salt & pepper
2/3 cup sour cream, to garnish
Rye bread to serve (optional)

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Slice the onion into rings. Melt the butter, or heat the oil, in a large, heavy bottom pan over low heat. Add the onion and cook, stirring frequently, for 5 minutes until softened. Add the beet sticks, carrot, celery, and tomatoes and cook, stirring frequently, for 4-5 minutes.

Snip the dill sprigs. Add the stock, vinegar, sugar, and a table spoon of dill into the pan. Season to taste with salt and pepper. Bring to a boil, then reduce heat and let simmer for 35-40 minutes until the vegetables are tender.

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Stir in the cabbage, cover, and let simmer for an additional 10 minutes. Stir in the grated beet, with any juices, and cook for an additional 10 minutes. Ladle into warmed bowls. Garnish with a spoonful of sour cream and another table spoon of snipped dill and serve with rye bread, if desired.

Variation:
For a more substantial soup, add 2 diced potatoes with the cabbage to the pan. Cook for an additional 10 minutes before adding the grated beet.

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