Saturday, October 24, 2020

Sunday Dinner October 25, 2020

 On the Menu

Cashew Crusted Tilapia
4 Servings

4 – 6 oz tilapia fillets
1 lemon
1 cup cashew, chopped
1 cup panko bread crumbs
¼ - ½ teaspoon cayenne pepper
½ cup flour 
½ teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon onion powder
2 egg whites

            Preheat oven to 400 degrees
            Line or oil a sheet pan and set aside
Rinse tilapia and pat dry with a paper towel.
Cut lemon in half and squeeze juice over each fillet both sides and set aside.
Place cashews, panko and cayenne pepper in a food processor and run until cashews are finely chopped then pour on to a plate. 
Mix together the flour, sea salt, garlic powder and onion powder then pour mixture on another plate.
Whisk together egg whites in a bowl large enough to fit 1 fillet.
1.    Pat dry fillets and dredge in flour (fish should be covered in a fine dust layer of flour).
2.    Dip fillets in egg white, shake off excess egg.    
3.    Press fillets firmly into cashew mixture until both sides are coated.
Place fillets on an oiled sheet pan then bake in a preheated 400 degree oven 15 - 20 minutes.

Note: Rule of thumb for cooking fish:  Cook for 10 minutes per inch of thickness.  So if the fillet is 1 ½” thick, cook it for 15 minutes.

 Grilled Cabbage Slaw
6 servings

½ cup white wine vinegar
½ cup olive oil
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
½ teaspoon sea salt
½ teaspoon pepper
1 teaspoon granulated garlic
1 medium red cabbage, quartered leave core in tact
1 medium green cabbage quartered leave core in tact
1 bunch scallions

Preheat grill to medium-high heat, wipe down grates with oil.
 Whisk vinegar, oil, mustard, tarragon, salt, pepper and garlic in medium bowl.
Brush cabbages and green onions with some of the dressing.
Grill cabbages until dark grill marks form, 3 to 4 minutes per side.
Grill green onions until charred on 1 side, 2 to 3 minutes.
Transfer vegetables to a chopping board and let cool.
Chop scallions and cabbages; place in large bowl, discarding cores.
Add remaining dressing; toss until coated.

San Francisco Garlic Fries
4 to 6 servings

3 tablespoons vegetable oil, divided
2 ¼ pounds russet potatoes cut lengthwise into French fries
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon granulated garlic
¼ cup chopped flat leaf parsley
4 garlic cloves, minced

Preheat oven to 450°F.
Coat a large  baking sheet with oil.
Toss potatoes and all dry seasonings in a large bowl and mix until potatoes are coated with mixture.
Arrange in a single layer on baking sheet.
Roast the potatoes, turning occasionally, until browned and tender, about 30 minutes. Increase heat to 500°F. Continue roasting until fries are deep brown in spots, about 5 minutes.
Whisk remaining ½ Tablespoon oil, garlic, and parsley in a large bowl. Add in hot fries, and toss to coat.

Grilled Corn on the cob

For the Corn:

  1. If using a grill - place corn directly on a hot oiled grill, grill 2 - 3 minutes on each side.
  2. Gas stovetop – pat the corn dry and place directly on the burner, turning so that all sides brown.  It should take about 3 minutes.  Keep a close eye on it so that it does not burn or catch fire.
  3. Using oven - rub corn with one of the spreads listed below or create your own.  Place in a baking dish, making sure they are not touching and bake in a 450-degree oven.   Turn so that all sides brown.  Bake approximately 15 – 20 minutes.

Chili Lime Spread – (Spicy)
Yields ½ Cup
¼ cup Extra Virgin Olive Oil (XVO2) 1 – 2 teaspoons chili powder
Juice of 1 lime 
Whisk together all ingredients until it thickens and brush on each ear of roasted corn.  Serve hot. 
Lemon Chive Spread – (Mild)
Yields ½ Cup

Ingredients  ¼ cup Extra Virgin Olive Oil (XVO2) 1 tablespoon chives, chopped
1 teaspoon lemon juice
½ teaspoon granulated garlic
Whisk together all ingredients until it thickens and brush over hot corn.  Serve immediately.

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