Figs on Feta, filled with goat cheese
Fig challenge 2.0 A new bag of figs showed up on my porch today. While they were joined with a new approach on a chicken breast dinner, they were clearly the stars. In an oiled glass baking dish, a small, square slice of feta was laid down, about 1/4″ thick. On top of this went a fig (top removed) that had been partially quartered so it opened like a flower. Into that went a scoop of basil goat cheese. This was topped with a finely minced fresh thyme and some finely minced pecan. Balsamic vinegar was then drizzled on top. This baked in a 400° oven for the time it took to cook the chicken, between 10 and 15 minutes. The baked dates were lightly drizzled with some orange blossom honey. It was a wonderful side. Five star in any restaurant. The chicken was...
Slapdash Chicken Enchilada
When I do enchiladas, I usually have a huge, hours-long routine. Tonight I wanted to make a quick ‘hearty’ meal to get a dinner to a friend who got banged up in an accident, and then still get to a 6 pm Trivia at the Brewery. And I kinda wanted something that would give me and my honey an easy meal after trivia. So I decided on something I would call Slapdash Chicken Enchiladas. Which would mean that I buy roasted chicken at Food Lion (they only had two packs of leg quarters, which was OK) and canned enchilada sauce. Timeline: Get up from nap at 3 pm. Shop at 3:30. Home with provisions at 4 pm. Assemble first enchilada tray and in the oven at 4:14 pm. Second tray (our dinner) at 4:30 pm. First tray done and resting at 4:45 pm. Shower and shave. Pull...
Don’s Egg Salad Sandwich
It seems a bit silly to write up an egg salad sandwich. But this was today’s lunch and it was SO good. Served on a sourdough bread. The key to boiling an easy peal egg: Put 8 eggs in a pot, bring to a boil, turn off the heat and let sit for 20 minutes. Drain the water, pour in cool water with a pile of ice cubes. Let sit fore 2-3 minutes. While the eggs cook, make your filling. 1 cup mayonnaise is normal, I use half mayo and half yogurt1 tbsp Dijon mustard. I like ground mustard too1 celery stick finely chopped1 small red onion finely chopped1 clove garlic finely grated2 tbsp chopped fresh parsley 8 gramsJuice of half a lemonBlack pepper to tasteDash of smoked paprika Since I have a ton of basil, I actually sliced up a handful and added it. This is not part...
Blackened Grouper Sandwich with an Avocado Remoulade
Saturday night’s dinner…Blackened grouper sandwich with an avocado remoulade. Hearkening back to some great grouper sandwiches we had this Spring in Key West, we scored some grouper at Wegman’s and worked up this delightful bite. First, work up the remoulade so it has time to meld. It would have included a smashed up avocado, but ours was over ripe, so we used some guac. Mix with yogurt, hot sauce, mayo, lemon juice, spiced mustard and horseradish, set aside in the fridge. Dry the dish and add your rub. We used Cajun seasoning, cayenne, black pepper, onion powder and garlic powder. Pan sear both sides on a medium high heat in olive oil. Construct with toasted bread, remoulade, fish, red onion, tomato, angel hair slaw, more remoulade and top with...
Tofu Faux Fried Chicken
This has been on my mind for a while. So today (it took a day) I finally did it. Tofu Fried Chicken. Take some firm, or extra firm tofu, press it and throw it in the freezer. My joke here is that I can tell people that I used my Blue Kitchen Cookbook for this recipe. See the photos. Press and dry you tofu, I cut mine in half to freeze quicker. This process helps make the tofu more ‘meat-like.’ Some people freeze, de-thaw and freeze again. I’ll try that some day. Then I tore the thawed pieces into chucks in a tray and soaked them in chicken broth for a few minutes. Like fried chicken, there is a bath/dredge. For my bath I had a little fun. Instead of buttermilk, I did the usual substitute of milk with vinegar…except I used oat milk with...
Spicy Thai Basil Fish
Thai Basil meals are one of my favorites, they can be done with many proteins, or just with the veggies. Tonight I give you my Thai Basil Fish. Start with your chili/garlic paste. Cut up few dried chili peppers, I like it spicy, so I used 6. For medium, make it 3. I don’t focus on saving all the seeds. Smash up some garlic, 4 would be fine, I did 6. Smash these together using a mortar and pestle. In a pan over medium/high heat (I used a cast iron pan, I need to get a wok) up some olive oil. Add the chili/garlic paste and cook for 30 seconds or so. Add a tablespoon or two of red curry paste. Drop the heat and stir till fragrant. Add a cup of water and a tablespoon of fish or oyster sauce. Stir till well mixed. Add a pound or so of bite-size chopped fish. I...