HADDOCK FRENCH

 HADDOCK FRENCH

INGREDIENTS: 2 PIECES OF HADDOCK

EGG WASH: 1 EGG, 1 TBS SUGAR, 1/4 CUP GRATED PARMESAN CHEESE

FLOUR MIX: 1/4 CUP FLOUR, 1/2 TSP SALT AND PEPPER

SAUCE: 4 CLOVES CHOPPED GARLIC, 1/2 STICK BUTTER, 1/4 CUP DRY SHERRY, 1/4 CUP LEMON JUICE, 1/4 CUP CHICKEN STOCK

1/4 CUP 

OLIVE OIL & PARSLEY

GENTLY SAUTE THE GARLIC IN THE BUTTER FOR 4 MINUTES, ADD EVERYTHING ELSE AND SIMMER. TASTE AND ADJUST AS NEEDED ACCORDING TO YOUR TASTE BUDS.

DIP THE HADDOCK IN THE FLOUR, THEN THE EGG. GARNISH WITH DRIED PARSLEY.

HEAT THE OIL ON A MEDIUM HIGH HEAT. FRY THE HADDOCK FOR 3 MINUTES PER SIDE. MINE TURNED BROWN BECAUSE OF THE CHEESE WHICH WAS YUMMY. ADD THE SAUCE AND SIMMER FOR 5 MORE MINUTES. 

I PUT MINE OVER A BED OF BABY BOK CHOY, PURPLE ONION AND BABY SPINACH.

SHERRY VINEGAR DRESSING (FOR VEGGIES, CHICKEN OR FISH)

 SHERRY VINEGAR DRESSING

INGREDIENTS: 1/2 CUP SHERRY VINEGAR, 1 DICED SHALLOT, 1 TBS DIJON, 1 TBS HONEY, 3/4 CUP OLIVE OIL, 1/2 TSP SALT AND PEPPER, 2 CLOVES CRUSHED GARLIC

MIX EVERYTHING AND LET SIT FOR AT LEAST AN HOUR.

ZUCCHINI PATTIES

 ZUCCHINI PATTIES

INGREDIENTS: 2 CUPS SHREDDED ZUCCHINI, 2 EGGS, 1/2 CUP FLOUR, 1/2 CUP PARMESAN CHEESE, 1/2 CUP BREAD CRUMBS, 1/2 CUP SHREDDED MOZZARELLA CHEESE, 1/2 TSP SALT AND PEPPER

AVOCADO OIL

SHRED THE ZUCCHINI AND SQUEEZE AS MUCH MOISTURE OUT OF IT AS POSSIBLE. MIX EVERYTHING AND FORM INTO PATTIES. REFRIGERATE FOR ABOUT AN HOUR.

FRY IN AVOCADO OIL.

I SERVED WITH MARINARA SAUCE. 

BARBECUE ASIAN RIBS

 BARBECUE ASIAN RIBS

INGREDIENTS: 

RUB: 3 TSP EACH: ALLSPICE, GARAM MASALA, CINNAMIN, FENNEL, ANISE

2 SLABS PORK RIBS

BARBECUE SAUCE: 2 TBS OLIVE OIL, 2 PIECES OF CHOPPED BACON, 1 CHOPPED SHALLOT, 4 CLOVES CHOPPED GARLIC, 1/4 CUP SOY SAUCE, 1/4 CUP TOMATO JUICE (OR BLOODY MARY MIX), 1 TBS RICE VINEGAR, 1 TBS HOISIN SAUCE, 1/3 CUP KETCHUP, 2 TBS HONEY, 4 TBS APRICOT PRESERVES, 2 TBS BROWN SUGAR, 1 TBS FRESH GINGER, 1 TBS CHILI GARLIC SAUCE

PUT THE RUB ON THE RIBS AND COOK ON THE GRILL 5 MINUTES PER SIDE.

WHILE IT'S COOKING, FRY THE BACON IN THE OIL UNTIL ALMOST DONE, ADD THE SHALLOTS AND GARLIC AND COOK 3 MORE MINUTES. ADD EVERYTHING ELSE AND SIMMER FOR 10 MINUTES.

POUR OVER THE RIBS. COVER AND COOK FOR 2 1/2 HOURS ON 225 DEGREES. 

GRILLED BOK CHOY SALAD

 GRILLED BOK CHOY SALAD

INGREDIENTS: 1 HEAD BOK CHOY, 1/2 PURPLE CABBAGE, 4 SCALLIONS

1 PACK RAMEN NOODLES, 1/2 CUP SLIVERED ALMONDS, 1/4 CUP CILANTRO, 1/2 TSP SALT AND PEPPER, 1 CAN MANDARIN ORANGES DRAINED

DRESSING: 1/4 CUP ORANGE JUICE, 1/4 CUP BALSAMIC VINEGAR, 1/4 CUP OLIVE OIL, 1 TBS SESAME OIL, 1 TBS GRATED GINGER, 1 TSP HOT MUSTARD, 1/2 TSP SALT AND PEPPER

OLIVE OIL

MAKE THE DRESSING AND SET ASIDE.

WASH THE BOK CHOY AND LET DRY. SPRAY A LITTLE OIL ON THE BOK, CABBAGE AND SCALLIONS AND GRILL FOR ABOUT 10 MINUTES SO THE VEGGIES GET CHARRED. WHEN IT COOLS, CUT UP.

TOAST THE ALMONDS AND DRY RAMEN NOODLES IN A FRYING PAN UNTIL BROWNED.

MIX EVERYTHING AND ENJOY!

LEBANESE RICE & LAMB

 LEBANESE RICE & LAMB

INGREDIENTS: 3 TBS BUTTER, 1/2 POUND GROUND LAMB, 1 CUP JASMINE RICE, 1/3 CUP PINE NUTS, 1/2 TSP SALT AND PEPPER, 2 CUPS CHICKEN BROTH, 6 CLOVES GARLIC, 1/2 CUP CHOPPED ONION (I USED A LEEK), 1 TSP LEBANESE 7 SPICE (OR YOU COULD USE 1/2 TSP CINAMON AND 1/2 TSP ALLSPICE)

SAUTE THE GARLIC, LEEK AND PINE NUTS IN THE BUTTER FOR 5 MINUTES, ADD THE LAMB AND COOK FOR ANOTHER 5, ADD THE RICE AND SPICES FOR ANOTHER 2 MINUTES, ADD THE BROTH - BRING TO A BOIL, THEN COVER AND SIMMER UNTIL RICE IS DONE (ABOUT 25 MINUTES)