Fish in Crazy Water

From the kitchen of One Perfect Bite...Though she never achieved the celebrity of Julia Child, Marcella Hazan was to Italian cooking what Julia was to French. She brought regional Italian cuisine to American kitchens and the breadth and depth of her work brought good Italian food to American tables. Marcella died in September and she will be sorely missed. If you'd like to learn more about her life and work, you can find more information here. I thought you'd enjoy the recipe I chose to honor her memory. The name is catching and the poached fish is simple to prepare and absolutely delicious. I've come across a fish substitution chart that those of you who do not have access to red snapper might find helpful. The link is here. I do hope you'll try this recipe. It really makes a wonderful entree. Here is how Fish in Crazy Water is made.

Fish in Crazy Water...from the kitchen of One Perfect Bite courtesy of Marcella Hazan

Ingredients:
1-1/2 pounds ripe tomatoes—coarsely chopped, juices reserved
1/4 cup extra-virgin olive oil
3 large garlic cloves, very thinly sliced
2 tablespoons minced parsley
1/8 teaspoon chopped fresh red chile, or more to taste
Salt
4 cups water
Four 6-ounce red snapper fillets, skin on
4 slices of grilled sourdough bread

Directions:
1) In a deep skillet that’s large enough for fish fillets to lie flat without overlapping, combine tomatoes, olive oil, garlic, parsley, chile, a large pinch of salt and water. Cover skillet and bring water to a steady simmer over moderate heat; simmer for 45 minutes.
2) Uncover skillet and boil liquid until it has reduced by half. Add fish, skin side up, and cook for 2 minutes. Using two spatulas, gently turn fillets. Season fish with salt and simmer until just cooked through.
Put grilled bread in shallow bowls and arrange snapper fillets on top. Spoon broth all around and serve. Yield: 4 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Brown Butter Chocolate Chunk Cookies

Two Years Ago Today: Pumpkin and Coconut Milk "Panna Cotta"

Three Years Ago Today: Dolmas - Stuffed Grape Leaves

Four Years Ago Today: Oatmeal Cake

Frugal Foodie Friday - Tuna Cakes

From the kitchen of One Perfect Bite...Most of you are too young to be familiar with the malady called the Walton Syndrome. While it is not a mental or physical problem, the syndrome is a state of mind that periodically afflicts those of us who followed the television series, The Waltons, back in the 1970's. The show centered on the lives of a large extended family who lived in rural Virginia during the Great Depression and World War II. The series focused on love of family and how family needs, as well as those of the larger community, were met in difficult times. The show, whose message focused on endurance and the common good, struck a chord with viewers who yearned for a simpler time and, for years, they faithfully followed the family as they overcame the obstacles placed in their way. That yearning was called the Walton Syndrome and those aspects of their lifestyle that emphasized harmonious communal living were considered to be a prescription for surviving difficult times. Now, I haven't thought about the Waltons in years, and it is a bit embarrassing to admit that a can of tuna fish is what seemed to spark my reverie. Tuna cakes disappeared from my table years ago, but I thought they'd make a wonderful feature for Frugal Foodie Friday. Canned tuna is still cheap and the cakes are simple to make. I stopped making them because I, quite simply, tired of them. They were a weekly feature in my mother's kitchen and the Silver Fox and I had then often in the early years of our marriage. Canned tuna is one of the items found in supplemental food boxes, so I thought these tuna cakes would make a great frugal Friday feature. The recipe is put together from taste memory and it is really easy to follow. The only point at which you might encounter trouble comes while the cakes are frying. If you attempt to turn the cakes before the bottom has crusted, they will fall apart on you. While that will not affect their flavor, it may affect your appetite. I like to serve these with Brazilian Tomato Rice which you can find, here. I do think the cakes need a sauce of some type. While tartar sauce is a nice accompaniment I prefer to serve the cakes with salsa, which I think is a better match for the cilantro in the recipe. If you are looking for something that is fast, easy and inexpensive to make I hope you'll give these tuna cakes a try. They are really nice. Here is the recipe.

Tuna Cakes...from the kitchen of One Perfect Bite

Ingredients:
2 cans (6-oz. each) tuna packed in water, drained
1/4 cup plain dried bread crumbs
1/3 cup chopped cilantro
2 tablespoon chopped chives or green onion tops
Juice and zest of one small lemon
2 tablespoons mayonnaise
Salt and pepper to taste
1 large egg, beaten
2 squirts of hot sauce (i.e. Texas Pete)
1 tablespoon butter
1 tablespoon olive oil
1/2 cup prepared salsa

Directions:
1) Combine tuna, bread crumbs, cilantro, chives, lemon juice and zest, mayonnaise in a medium bowl Season to taste with salt and pepper (I used 1/2 teaspoon salt and 1/4 teaspoon pepper). Combine egg with hot sauce and add to tuna mixture, mixing gently until ingredients come together.
2) Form into six (1/3 cup each ) tuna cakes.
3) Heat oil and butter in a large non-stick skillet set over medium heat. When hot, add tuna cakes and cook until golden brown and crisp, about 2 minutes per side. Serve hot with salsa. Yield: 6 cakes to feed 3 people.







One Year Ago Today: Buckeye Brownie Bars














Two Years Ago Today: Boulettes - Meatballs with Tomato Sauce














Three Years Ago Today: Eggs in Purgatory














Four Years Ago Today: Lemon Rice Cake with Warm Blackberry Sauce

Dingle Fish Pie

From the kitchen of One Perfect Bite...The name of this dish has been known to make an Irish eye or two smile. While there is no Dingle fish, there is a projecting land mass in Southwestern Ireland called the Dingle Peninsula. It juts into cold waters that teem with marine life and the surrounding hillsides support the crops and animals that have made the best of Irish cuisine so memorable. The National Geographic once designated the stunning peninsula the most beautiful place on earth, and over time it has drawn Viking hordes as well as Hollywood crews to its shores. The abundant charms of the peninsula have also spawned an influx of tourists who leave the area with memories of such Irish delights as the Dingle fish pie I'm featuring tonight. That name is actually a misnomer because this pie has no crust or potato topping. It is made with a variety of fish and shrimp that's napped with a reduction of wine and thick cream and finished with a blanket of fine Irish cheese. When properly cooked, the gratinee is scrumptious. It is also very easy to make and this recipe has the added benefit of being scaled to feed just two diners. I do, however, have two cautions to share with you. The first is very obvious - do not over cook the fish. The second is to use a firm, day old cooked potato that will not fall apart when it is tossed with the fish mixture. This is a meal you can have on the table in 30 minutes. It is also one that is suitable for guests if you double or triple the quantities recommended in the recipe. I hope those of you who observe meatless Monday or Lenten Fridays will give this dish a try. I really think you'll be pleased. Here is how my version of Dingle fish pie is made.

Dingle Fish Pie...from the kitchen of One Perfect Bite

Ingredients:
3 tablespoons olive oil
3 cloves garlic, minced
4 ounces cod, cut in shrimp-size pieces
4 ounces salmon, cut in shrimp-size pieces
4 ounces peeled and deveined shrimp
8 ounces (1 large) cooked day old boiling potato, peeled and cut in 1/2-inch dice
1/4 cup frozen small peas, thawed
1/4 cup dry white wine or vermouth
1/4 cup dry sherry wine
3/4 cup heavy cream
Salt & Pepper to taste
4 tablespoons shredded Cheddar cheese

Directions:
1) Heat olive oil in a large frying pan set over moderate heat. When it shimmers add garlic, cod, salmon and shrimp and saute just until fish whitens and shrimp begin to turn pink, about 3 minutes.
2) Add white wine and sherry and cook until nearly evaporated. Add cream, potatoes and peas and bring to a slow simmer. Cook until shrimp and fish are cone, about 3 minutes. Transfer to a gratin pan. Top with cheese and broil until cheese melts and is lightly brown, about 2 minutes. Serve immediately. Yield: 2 servings






One Year Ago Today: Potato Farls - Irish Potato Bread















Two Years Ago Today: Welfare Cookies















Three Years Ago Today: Potato Tart














Four Years Ago Today:  Camarones a la Mexicana 

Crispy Fish Sticks with Broccoli-Carrot Slaw and Sweet Chili Sauce

From the kitchen of One Perfect Bite...I found this recipe in Family Circle magazine over a year ago and I clipped it with the intention of testing it at some point during Lent. I want the book of life to note that I did get to it, albeit a year later than I had intended. The recipe caught my eye because the fish sticks looked appealingly crunchy and the breading used to coat them contained cornflakes as well as flour and bread crumbs. I was curious to see if the cornflakes would improve the texture of the fish sticks, which are baked rather than fried. They do. The recipe is figure friendly and it is a significant improvement on what would normally be a highly caloric meal. I'm happy to report that the fish sticks are terrific when prepared this way. I served them with a low-calorie broccoli slaw which is always a nice foil for fish. It takes about 30 minutes to assemble the various elements of this meal. The recipe is simple and those of you who fast and abstain during Lent might want to give this easy meal a try. Here's the recipe.

Crispy Fish Sticks with Coleslaw and Sweet Chili Dipping Sauce...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
1/2 cup unseasoned bread crumbs
1/2 cup corn flake crumbs
3/4 teaspoon seasoned salt
1/2 cup all-purpose flour
3 egg whites, lightly beaten
1 pound tilapia or cod fillets, cut into 1/2 x 3-inch strips
1/2 cup Thai-style sweet red chili sauce
1 scallion, chopped

Directions:
1) Heat oven to 450 degrees F. Place a wire rack on a baking sheet and coat with nonstick cooking spray.
2) Whisk together bread crumbs, corn flake crumbs and seasoned salt in a shallow dish. Place flour in a second dish and egg whites in a third dish.
3) Coat each fish strip with flour, dip in egg white and coat with bread crumb mixture. Place on prepared pan.
4) Coat breaded fish sticks with cooking spray. Bake at 450 degrees F for 10 minutes or until lightly browned.
5) Combine chili sauce and scallion. Serve fish sticks with the chili dipping sauce and Broccoli-Carrot Slaw. Yield: 4 servings.

Broccoli-Carrot Slaw
In a large bowl, whisk together 1/4 cup rice vinegar, 2 tablespoons reduced-fat mayonnaise and 1 teaspoon sugar. Add 1 bag (12 ounces) broccoli slaw, 1/2 cup shredded carrots and and 2 sliced scallions and toss to coat with dressing. Cover and refrigerate until ready to serve.













One Year Ago Today: Shrimp Creole














Two Years Ago Today: Irish Whole Meal Soda Bread 














Three Years Ago Today: Popovers with Strawberry Butter















Four Years Ago Today: Moroccan Chicken

Asian-Style Sea Bass with Ponzu Sauce - Certified Steak and Seafood Promotion

This sponsorship is brought to you by Certified Steak & Seafood Company
                       who we have partnered with for this promotion.



From the kitchen of One Perfect Bite...Included in the box received I received for the promotion sponsored by Certified Steak and Seafood Company, were the beautiful Chilean Sea Bass steaks that I used to create the recipe I want to share with you tonight. The steaks arrived vacuum sealed and carefully packed in dry ice, so there was no hint of premature thawing. Once thawed and baked the thick bass steaks were sweet, butter soft and flaky. They were every bit as good as the beef filets the company provided for the Mushroom-Crusted Filet Mignon that I featured last evening. I'm really impressed with the quality of the fish and beef CSS provides for its customers and I heartily recommend them to you. Before going into tonight's featured recipe, I'd like to tell you a bit about Certified Steak and Seafood Company. This is the information they wanted me to share with you and I'm happy to oblige.

"Our commitment to our customers is simple: Offer the highest quality products at the best price and back it with a 100% guarantee. We source directly with no 'middle man' making our supply chain the shortest in the industry. This allows us to maintain the highest quality standards all the way to your plate. On top of this, we sample all products at the moment of final packaging and have a world-renowned laboratory test for various types of adulteration or contamination. This ensures that the food you purchase from us is pure and safe.

Certified Steak and Seafood Company was formed by the three Frisch boys, Mark, Adam, and Steven; all of whom thought that everyone should be able to buy the highest quality steaks and seafood direct. The brothers experience comes from a three generation family owned wholesale company that is one of the largest seafood importers in America.

They have vast experience in sourcing and selling high quality seafood and meat products to the commercial trade — and bring you the same grade of products fine restaurants, resorts, hotels, and high-end retail stores demand – and at a direct price that gives you tremendous value for every purchase."

Tonight's recipe uses their Chilean Sea Bass steaks. This is what the brother's would like you to know about their product.



CSS Chilean Sea Bass - A popular favorite in restaurants across America, the best Chilean Sea Bass now comes to your table courtesy Certified Steak and Seafood. Harvested and processed under close inspection of the National Marine Fishery Service, this wild caught fish is soft, tender, smooth and easy to cook. The filets make for an impressive meal or memorable gift.

Chilean Sea Bass is in fact just the marketing name for the fish called Patagonian Toothfish. It’s actually not a bass and not always fished in the waters of Chile, but Chileans were the first to market it, so the name just stuck. Although not as beautiful as the others, this fish is quite the diamond in the rough. Its firm yet tender white meat make this fish a premium choice for a scrumptious meal.

There is a common misconception that Chilean Sea Bass is an endangered species. While that is not true, its premium value, makes it subject to illegal fishing that makes managing the population of this fish very difficult. This is why CSS, verifies that all of its sources are reputable, and offer peace of mind with every bite.

The company, which for years has worked with restaurants and resorts, recently began selling directly to consumers. This promotion is part of a campaign effort to build awareness about their brand and amazing products. All available products can be seen in their catalog which can be found here, or by clicking on the image below. The coupon code just below entitles you to $25 off an order placed before February 28, 2013. Don't let this opportunity pass you by.



To stay up to date with new products and and new information, you might also want to follow the Certified Steak & Seafood Company on their Facebook page, Twitter and/or Pinterest.

                                           Asian-Style Sea Bass with Ponzu Sauce

From the kitchen of One Perfect Bite...This lovely entree is a study in simplicity and spare elegance. There are few recipes easier to prepare than this, but when made with quality ingredients it produces a meal that's fit for royalty. This dish is decidedly Asian, so I go all out and serve the fish on a bed of spinach that's quickly sauteed and lightly flavored with a touch of sesame oil and garlic. The meal can be on the table in less than 30 minutes and I have only one caution to share with you regarding its preparation. Please, please, please - don't overcook the fish. Use an instant read thermometer and bake the fish until it has an internal temperature of 140 degrees F. The steaks I used were an inch and a half thick and it took about 15 minutes for them to reach that temperature. It is also important to let the steaks sit for 5 minutes before you serve them. The sauce is as easy to make as the fish and it will cause you no problems whatsoever. I do hope you'll give this recipe a try. It really is delicious. Here's how the fish is made.

Ingredients:
Sauce
1/4 cup light brown sugar
1/3 cup commercially prepared ponzu* sauce
1/4 cup rice wine vinegar.
2 tablespoons lime juice
1/4 cup saki
1/4 teaspoon dark sesame oil
Sea Bass
Nonstick cooking spray
4 (8-oz.) sea bass steaks, about 1-1/2 inches thick
Coarse salt and pepper
Sauteed spinach
Optional: Toasted sesame seeds and sliced scallions.

Directions:
1) Preheat oven to 425 degrees F. Spray a baking pan with nonstick cooking spray.
2) To prepare sauce: Combine brown sugar, commercially bottled ponzu sauce, rice wine vinegar, lime juice, saki and sesame oil in a small pan. Bring to a boil and simmer until sauce bubbles and becomes syrupy.
3) To prepare fish: Season steaks with salt and pepper on both sides. Place in prepared baking dish. Spoon 2 teaspoons sauce over each steak. Reserve unused glaze. Transfer baking dish to oven and bake for about 15 minutes, or until fish is just cooked through (internal temperature of steaks will be 140 degrees F). Let sit for 5 minutes. Spoon reserved sauce over steaks. Serve on top of a bed sauteed spinach. Garnish with toasted sesame seeds and scallions, if using. Yield: 4 servings.

*Ponzu is a citrus flavored soy sauce that is popular in Japan. It can be found in the Asian-food aisle of any large grocery store.

One Year Ago Today: French Toast

Two Years Ago Today: French Dip Sandwich

Three Years Ago Today: Chunky Clam and Bacon Dip

Fast and Fabulous Fresh Salmon Croquettes

From the kitchen of One Perfect Bite...If you are looking to expand your collection of quick and easy recipes, you might want to give these salmon croquettes a try. I think you'll be delightfully surprised. They bear no resemblance to the canned salmon cakes that were so much a part of our collective childhood. I found the recipe years ago in a copy of Cuisine at Home that I was reading while waiting to see my dentist. They looked delicious, so while no one was looking, I tore the page out. Now, I only do that when the magazine I'm reading is over a year old. I work on the theory that if the stack of old magazines gets thin and ragged enough, they'll be forced to provide newer reading material. Sometimes it works. At any rate, the photo of these salmon cakes lured me to the fish market and we ended up having them for supper. We've had them many times since. I hope you, too, will give them a try. They are easy to make and quite tasty. I have only one caution to share with those of you who do decide to make them. Canned salmon does not work well in this recipe, so please don't be tempted to use it. It lacks the texture of its fresh cousin and the canned variety makes a mealy cake that will disappoint you. Fresh salmon makes an enormous difference. Here's the recipe.

Fresh Salmon Croquettes...from the kitchen of One Perfect Bite courtesy of Cuisine at Home

Ingredients:
1 cup panko
1/2 cup celery, chopped
1/3 cup chopped fresh cilantro
1/4 cup onion, chopped
1 egg white
1 tablespoon hot sauce (Sriracha preferred)
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 pound fresh salmon, skinless, diced
2 tablespoons vegetable oil

Directions:
1) Process panko, celery, cilantro, onion, egg white, sriracha, lemon juice, salt and pepper in a food processor until the vegetables are minced.
2) Combine salmon with vegetable mixture, then form it into 8 (1/3-cup) cakes on a parchment-lined baking sheet. Lightly press into 1-inch thick patties, cover, and chill for 30 minutes. Preheat oven to 400 degrees F.
3) Heat oil in an ovenproof sauté pan over medium-high. Add cakes and fry for 2 minutes per side, or until browned. Transfer pan to the oven and cook cakes through, 2-4 minutes. Yield: 4 servings.

One Year Ago Today: Cotriade - A Fish Stew From Burgundy

Two Years Ago Today: Chocolate Hazelnut Truffles

Three Years Ago Today: Over-Night Walnut Coffee Cake

Shrimp Creole

From the kitchen of One Perfect Bite...Reasonably quick and easy to make, this dish is a wonderful choice for a meatless Monday or Lenten Friday meal. I make it several times a year and prepare it for guests when I want to limit the time I spend in the kitchen. The recipe, originally developed by Emeril LaGasse, can easily be doubled and, save for the last minute addition of shrimp, it can be prepared days ahead of serving. The roux that forms the base of the sauce in which the shrimp are cooked was originally made with bacon drippings. I've substituted a vegetable oil that I think you'll be more comfortable using. I've made few other changes to the recipe although I always use shrimp stock to prepare it. I find commercial fish stocks to be very strong, so I make my own by simmering the shells from the shrimp that will be used in the dish in lightly salted water. My recipe, and I use that term lightly, uses 3 cups of water to simmer the shells from 2 pounds of shrimp. I bring the mixture to a boil, then lower the heat and let the shells simmer for 30 minutes or so before straining. That's all there is to it. I think it works wonderfully well. While there is some chopping to be done, this recipe is easy enough for beginning cooks to successfully complete. While the roux must be watched carefully to prevent burning, there are no other tricks associated with the recipe. I like this dish and I think it will please those of you who try it. Here's the recipe.

Shrimp Creole...from the kitchen of One Perfect Bite inspired by Emeril LaGasse

Ingredients:
2 tablespoons vegetable or olive oil
2 tablespoons all-purpose flour
1 cup finely chopped yellow onions
1/2 cup finely chopped green bell peppers
1/2 cup finely chopped celery
1 tablespoon minced garlic
3/4 teaspoon salt
1/2 teaspoon crushed red pepper, or to taste
2 bay leaves
2 tablespoons tomato paste
3 cups finely chopped, peeled, seeded tomatoes
1-1/2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 teaspoon grated lemon zest
1 teaspoon Worcestershire sauce
1-1/2 teaspoons hot pepper sauce
2 cups cold chicken, shrimp or fish stock
2 pounds peeled and deveined shrimp
1/4 cup fresh parsley, chopped
Hot cooked long-grain white rice, for serving
1/2 cup chopped tender green scallion tops

Directions:
1) Heat oil in a medium, heavy saucepan over moderate heat. Add flour and stirring constantly with a heavy wooden spoon, cook until a roux a light brown forms, about 6 minutes.
2) Add onions, celery, and bell pepper and cook over medium heat, until vegetables are tender, 5 to 6 minutes.
3) Add garlic, salt, red pepper, and bay leaves, and cook, stirring, for 30 seconds.
4) Add tomato paste and cook, stirring constantly, until it starts to color, about 2 minutes.
5) Add tomatoes, oregano, basil, thyme, lemon zest, Worcestershire and hot pepper sauce, and cook, stirring, for 2 minutes.
6) Add stock and bring to a boil. Reduce heat to low and simmer, uncovered, until sauce thickens and reduces by one-quarter in volume, 20 to 25 minutes, stirring occasionally.
7) If you plan to serve immediately, add shrimp and cook, stirring, until cooked through and tender, about 5 minutes. Adjust seasoning to taste. Mound 1/2 to 3/4 cup rice in each of 4 to 5 bowls. Spoon shrimp Creole over rice. Garnish with scallion tops and serve immediately. Yield: 4 to 5 servings.









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Two Years Ago Today: Popovers and Strawberry Butter

Panfried Catfish with Lemon and Garlic

From the kitchen of One Perfect Bite...February can be a difficult month in the kitchen. This year we've seen the Super Bowl, Valentine's Day, President's Day and Fat Tuesday all fall within days of each other. It's enough to make you swear off food, which, of course, is exactly what those who observe the traditional Lenten practices of fast and abstinence will begin doing next week. This year, in the lead up to Easter Sunday, I plan to feature two meatless recipes a week in the hopes that more variety can be brought to the tables of those who will be eating less meat during Lenten season. So, while I still plan to celebrate Fat Tuesday and St. Patrick's Day with gusto, we'll be making an honest effort to prepare everyday meals that can be enjoyed by all. We start a week ahead of time so you can always have two recipes in the hopper that are ready to go. Tonight's recipe is perfect for those who are trying to work more fish into their diets. The recipe is an adaption of one developed by Emeril LaGasse when he was chef at Brennan's in New Orleans. While the fish should marinate for an hour before it is fried, it can be on the table in about 20 minutes once it finishes its long soak. The recipe is straight forward, easy to make and the fish really is delicious. I have two thoughts to share with you regarding its preparation. The garlic must be coarsely chopped. Think raisin size for measuring and then give the pieces a good whack with the flat of a knife before adding them to the marinade. Fresh lemon juice is wonderful and if I were a true foodie I'd insist you use it. I'm not, so should you slip and use the stuff that comes in a bottle know that your secret is safe with me. I have one last caution to share with you and that regards the heat of the oil you use to fry the fish. In order to prevent the catfish from absorbing oil, it must be hot and stay hot while the fish cooks. The catfish should be served as soon as it comes from the pan, so any sides you are going to pair with it must also be set to go. Fish prepared in this way makes wonderful Poor Boy sandwiches. If you are not able to buy catfish, flounder and Pacific cod are excellent substitutes. This is a really lovely way to serve catfish and it is especially delicious when served with Creole Tartar Sauce. Both recipes follow.

Panfried Catfish with Lemon and Garlic...from the kitchen of On Perfect Bite adapted from Emeril LaGasse via La Belle Cuisine

Ingredients:
4 catfish fillets (6 to 6 1/2 ounces each)
3/4 cup fresh lemon juice
1/4 cup minced parsley
1/4 cup minced garlic
1 tablespoon plus 2 teaspoons Creole or Cajun Spice
1/2 cup yellow cornmeal
2 tablespoons flour
1/2 cup vegetable oil

Directions:
1) Place catfish in a shallow bowl. Add lemon juice, parsley, garlic and 1 tablespoon plus 1 teaspoon rub. Toss to coat catfish evenly. Cover and refrigerate for 1 hour.
2) Combine cornmeal, flour and reserved 1 teaspoon rub in another shallow bowl. Remove catfish from marinade and dredge in cornmeal mixture, coating evenly.
3) Heat the oil in a nonstick skillet and fry for about 3 to 4 minutes on each side, or until golden brown. Serve immediately. 4 servings.

Creole Tartar Sauce

Ingredients:
1 egg
1 tablespoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped parsley
2 tablespoons chopped green onions
1 cup olive oil
1/4 teaspoon cayenne
1 tablespoon Creole or whole-grain mustard
1 teaspoon salt

Directions:
Put egg, garlic, lemon juice, parsley, and green onions in a food processor and purée for 15 seconds. With processor running, pour oil through feed tube in a steady stream. Add cayenne, mustard and salt and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. Makes 1- 1/3 cups.








One Year Ago Today: Giant Lemon Sugar Cookies
















Two Years Ago Today: Shrove Tuesday Buns

Parmesan Baked Fish Fillets + Tartar Sauce

From the kitchen of One Perfect Bite...This is another simple recipe that is perfect for teaching children or other novice cooks their way around the kitchen. It uses a handful of common ingredients and a simple cooking technique to make a meal that can be table ready in 30 minutes. The baked fillets can be served as a dinner entree or placed on buns and spread with tartar sauce to make a really nice fish sandwich. Will this version ever replace its batter-fried coastal cousin? Probably not, but it is a quick and healthy alternative that is also easy to make. We were in a coastal community today and freshly caught Pacific cod was available at our favorite dock-side shanty. I couldn't resist the temptation and came home with a healthy stash of cod and crab for the larder. The cod fillets made wonderful sandwiches when prepared in this manner. While I used cod, any flat filleted fish works well in this recipe. I hope you'll try this. Here are the particulars.

Parmesan Baked Fish Fillets...from the kitchen of One Perfect Bite

Ingredients:
1 cup milk
2 teaspoons salt
2 pounds thawed fresh or frozen fish fillets
3/4 cup fine dry Italian-style seasoned bread crumbs
1/2 teaspoon paprika
1/4 to 1/2 cup grated Parmesan cheese
melted butter

Directions:
1) Preheat oven to 525 degrees F. Grease a baking dish large enough to hold fish fillets in a single layer.
2) Combine milk and salt in a shallow bowl large enough for dipping fish fillets. Combine bread crumbs, paprika, and Parmesan cheese in another bowl.
3) Dip fish fillets into milk mixture then into crumb mixture. Firmly press crumb mixture into fish fillets. Arrange in the prepared baking dish. Drizzle melted butter over fillets. Bake on top shelf of oven for about 12 minutes, or until fish flakes easily when tested with a fork. Yield: 6 servings.


Tartar Sauce...from the kitchen of One Perfect Bite

Ingredients:
1 cup mayonnaise
1 teaspoon grated onion
1 tablespoon chopped capers
1-1/2 tablespoons sweet pickle relish
1 tablespoon chopped pimiento-stuffed olives
dash ground cayenne pepper

Directions:
Combine all ingredients; stir until well blended. Chill thoroughly.
Serves 6 to 8.







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Two Years Ago Today: Roasted Pepper and White Bean Spread







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Greek Orange Roughy - Gonna Want Seconds
Fish Piccata - Angie's Recipes
Spicy Baked Fish with Chips and Creole Ketchup - My Gourmet Connection

50 Women Game-Changers in Food - #7 Madhur Jaffrey - Prawn Curry

From the kitchen of One Perfect Bite...The weeks are rolling by, and the group of bloggers who are working their way through the Gourmet Live list of 50 Women Game-Changers in food, are focusing on the recipes of Madhur Jaffrey for the week. If Julia Child and Marcella Hazan are credited with bringing French and Italian food to the American table, Madhur Jaffrey must also be recognized for introducing the American and British public to the best of the food from her beloved India. She is a noted chef and expert in Indian cuisine, but, interestingly, she had not planned on a career as a food writer or teacher. When she was 19 years old, she left her home in India to study at England's Royal Academy of Dramatic Art. She didn't like the food the college provided for its students and there were few Indian restaurants in London where she could satisfy her craving for good Indian food. She began to cook because she wanted to recreate the food of her childhood. With the help of her mother, who sent letters containing advice and recipes, she began to cook the simpler of the dishes she remembered. She became an actress of note, but when Craig Claiborne ran a story about her in the New York Times, she also became known for her cooking and writing skills. She considered her cooking career to be accidental, but she took it as seriously as she did her work in the theater. She has, to date, written 15 cookbooks and one memoir. That's mighty serious.

I've chosen a light but spicy shrimp dish to represent her cooking. The preparation comes from Southern India, and, while it's delicious, it is spiced with a quantity of cayenne pepper that may be too much for some palates. While purists will be unhappy, I suggest that those of you who have a low heat tolerance cut way back on the amount of cayenne used to make this dish. I've found that 1/4 teaspoon is perfect for those not familiar with the fire of some Indian dishes. I also recommend that you toast the coriander and cumin seeds that are used in the recipe. While it certainly is not necessary, straining the sauce before adding the shrimp makes for a more attractive presentation. This is a lovely curry. I hope that you will give it a try. Here's the recipe as it was written by Madhur Jaffrey.

Prawn Curry...from the kitchen of One Perfect Bite courtesy of Madhur Jaffrey

Ingredients:
1 teaspoon cayenne pepper
1 tablespoon red paprika
1/2 teaspoon ground turmeric
4 garlic cloves peeled and crushed
1 inch piece fresh ginger, peeled and finely grated
2 tablespoons coriander seeds
1 teaspoon cumin seeds
1 (14-1/2 ounces) can coconut milk, well stirred
3/4 teaspoon salt or salt to taste
1 tablespoon tamarind paste
1 pound peeled and deveined medium-sized uncooked prawns (shrimp)

Directions:
1) In a large saucepan, combine 1-1/4 cups water with the cayenne pepper, paprika, turmeric, garlic and ginger. Mix well. Grind the coriander seeds and cumin seeds in a clean coffee grinder and add to mixture.
2) Bring the spice mixture to a simmer over medium-high heat. Turn the heat to medium-low and simmer for 10 minutes, stirring occasionally, until the sauce thickens and is reduced somewhat.
3) Add the coconut milk, salt, and tamarind paste, and bring to a simmer.
4) Add the prawns (shrimp) and simmer, stirring occasionally, until they turn opaque and are just cooked through. Adjust seasonings with salt and pepper as required to taste. Serve while hot. Yield: 4 servings.

The following bloggers are also paying tribute to Madhur Jaffrey this week. I hope you'll visit all of them.

Val - More Than Burnt Toast
Joanne - Eats Well With Others
Taryn - Have Kitchen Will Feed
Susan - The Spice Garden
Claudia - A Seasonal Cook in Turkey
Heather - girlichef
Miranda - Mangoes and Chutney
Jeanette - Healthy Living
April - Abby Sweets
Katie - Making Michael Poland Proud
Mary - One Perfect Bite
Kathleen -Bake Away with Me
Viola - The Life is Good Kitchen
Sue - The View from Great Island

Next week we will highlight the food and recipes of Judith Jones. If you'd like to join us please email me for additional information. Everyone is welcome.

Salmon Cakes

From the kitchen of One Perfect Bite...I had about a 1/2 pound of salmon left after my holiday cooking spree. It wasn't enough to make any of the dishes we usually enjoy, but I was determined to use it up and I wanted to find a recipe that turned a very small quantity of salmon into something unusual and delicious. I did some searching and finally settled on a recipe for the most pedestrian use of salmon, the ubiquitous salmon cake. While I had to sacrifice the unusual portion of my quest, I ended up with something really delicious. As it turned out, these cakes aren't anything like the dreadful canned creations remembered from so long ago. So, I'm going to ask you to put the can opener away, replace it with a chef's knife and prepare your taste buds for a real, if simple, treat. The recipe I found was developed by Ina Garten and it is chock full of ingredients that pack these cakes with flavor. I basically followed the recipe as it was written. The few changes I made were the result of necessity rather than intent. While I used some already poached salmon and did away with the yellow pepper called for in the recipe, I still ended up with delicious cakes. I heartily recommend this recipe to you. It is an easy, if time consuming, way to turn a small quantity of fish into something really memorable. Avoid the temptation to add more bread crumbs than the recipe calls for. If the mixture seems too soft to form, stick it in the freezer until it holds its shape and when you cook the the cakes make sure the bottom has crusted before you flip them over.These demand to be served warm. They are so flavorful you won't need a sauce to accompany them. I served ours with roasted potatoes and the first sweet corn of the year. It was a really nice meal. Here's the recipe I used for the salmon cakes.

Salmon Cakes...from the kitchen of One Perfect Bite courtesy of Ina Garten

Ingredients:
1/2 pound fresh salmon
4 tablespoons olive oil + olive oil to brush salmon
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
3/4 cup small-diced red onion
1-1/2 cups small-diced celery
1/2 cup small-diced red bell pepper
1/2 cup small-diced yellow bell pepper
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot sauce (i.e.Tabasco)
1/2 teaspoon Worcestershire sauce
1-1/2 teaspoons crab boil (i.e. Old Bay) seasoning or see Cook's Notes below
3 to 4 slices stale bread, crusts removed
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 large eggs, lightly beaten

Directions:
1) Preheat the oven to 350 degrees F.
2) Place salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
3) Meanwhile, place 2 tablespoons butter, 2 tablespoons olive oil, onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
4) Break bread slices in pieces and process in a food processor. Spread crumbs in a single layer on bottom of a cookie sheet. Toast in oven for 5 minutes until lightly brown, tossing occasionally.
5) Flake chilled salmon into a large bowl. Add 1 cup bread crumbs, mayonnaise, mustard, and eggs. Add vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 cakes of equal size.
6) Heat remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. Add 5 salmon cakes to pan and fry for 4 minutes per side, until browned. Transfer to paper towels to drain. Keep warm in a 250 degree F oven while remainder of salmon cakes are fried. Serve warm. Yield: 10 salmon cakes.

Cook's Notes - Crab boil is a spice mixture used to flavor the water in which crabs or other shellfish are boiled. If you are unable to purchase it, this homemade mixture can be substituted.

Old Bay-like Seasoning

Ingredients:
1 tablespoon ground dried bay leaves
2 teaspoons celery salt
1-1/2 teaspoons dry mustard
1-1/2 teaspoons ground black pepper
1 teaspoon sweet or smoked paprika
1 teaspoon ground celery seeds
1/2 teaspoon ground white pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground cloves
1/8 teaspoon ground mace
1/8 teaspoon ground cardamom
1/8 teaspoon ground allspice

Directions:
Combine all ingredients and mix thoroughly. Store in an airtight container and store in a cool place. Use with seafood or chicken. Makes about 1/4 cup.








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You might also enjoy these recipes:
Salmon Burgers - Steamy Kitchen
Salmon Cakes with Lemon Yogurt Sauce - Guvi's
Pan-Fried Salmon Cakes, Sauce Remoulade - Edible Aria
Salmon Cakes with Lemon Herb Mayonnaise - Inspired 2 Cook
Dill and Caper Salmon Cakes - Coconut and Lime

Fresh Salmon Salad with Homemade Boiled Dressing

Homemade Boiled Dressing




Fresh Salmon Salad

From the kitchen of One Perfect Bite...We're heading for the coast today. Pollen counts here in the valley are fearsome and a day of ocean breezes will help clear the head and get the holiday weekend off to a rousing start. I've organized a potluck of sorts and my contribution to communal feast is going to be a salad made with cucumbers and freshly poached salmon. This is not wedding or garden party food. The salmon will be served in chunks that are lightly tossed with a homemade boiled dressing and it will be accompanied by a selection of breads for those with trenchermen appetites or carb cravings. I made the dressing yesterday and it is happily chilling in the refrigerator. The salmon and I are communing as I write this. Once it is done, I'll break it into chunks and refrigerate it as well. My plan is to combine and toss the various elements of the salad just before serving. The combination is lovely and I plan to use the extra dressing for other salads this weekend. Mine will be just one of many dishes that we share today and I'm really looking forward to sampling all of them. Here are the recipes for the boiled dressing and the poached salmon salad. I know that those of you who try them will be really pleased with the results.

Boiled Dressing...from the kitchen of One Perfect Bite

Ingredients:
1 tablespoon flour
2 tablespoons sugar
1 teaspoon salt
1-1/4 cups milk
3 egg yolks, lightly beaten
1/4 cup cider vinegar
1 tablespoon Dijon mustard
2 tablespoons butter

Directions:
1) Combine flour, sugar and salt in a heavy saucepan. Gradually whisk in milk.
2) Place over medium heat and cook, stirring, until mixture starts to boil. Boil for 1 minute. Remove from heat.
3) Gradually stir the hot mixture into the egg yolks. Pour back into saucepan.
4) Add vinegar and mustard. Stirring constantly, bring mixture to a boil over medium heat. Boil for 1 minute. Remove from heat. Stir in butter. Cool to room temperature. Refrigerate. Yield: 1-1/2 cups.

Fresh Salmon Salad...from the kitchen of One Perfect Bite

Ingredients:
Salmon
3-1/2 pound piece fresh salmon
1/2 lemon sliced
1-1/2 tablespoons salt
6 whole black peppers
1 bay leaf
Tops from 2 celery stalks
Dressing
1-1/4 cups boiled salad dressing
1-1/2 tablespoons lemon juice
3 tablespoon fresh snipped dill-half that if using dry
1-1/2 cups peeled cucumbers cut in 1/4-inch dice
Optional garnishes
Leaf lettuce
Tomato wedges
Lemon wedges
Sliced cucumber

Directions:
1) To make salmon: Wash salmon. Place in large kettle or fish poacher. Add just enough water to cover. Add sliced lemon, salt, black peppers, bay leaf and celery tops. Slowly bring to boil, reduce heat and simmer covered for 30-35 minutes, or until fish flakes when tested with a fork. Using a slotted utensil, carefully remove salmon from water and transfer to a plate. Let cool until it can be handled. Remove and discard skin and any bones. There should be about 2-1/2 pounds of salmon remaining. Break into large chunks and chill for several hours.
2) To make dressing: Combine boiled dressing, lemon juice, dill and diced cucumbers in a medium bowl. Mix well and chill for at least one hour.
3) To serve: Just before serving toss salmon with dressing. Season with salt and pepper to taste. Line a bowl or plate with lettuce. Mound salmon in center. Garnish as desired. Yield: 12 servings.







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You might also enjoy these recipes:
Smoked Salmon Salad with Lemon Vinaigrette - Just One Cookbook
Smoked Salmon Salad with Dilled Bearnaise Dressing - All Day I Dream About Food
Roasted Salmon Salad with Dill and Balsamic Vinaigrette - Cafe Sucre Farine
Simple (Sensational) Salmon Salad - Cooking with Michele
Lemon-Caper Salmon Salad - Coconut and Lime