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Simply Good Food

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Fish Tacos

iStock 000013396079XSmall 300x199 Fish Tacos

Fish Tacos
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • FOR THE FISH:
  • 1 cup Panko
  • 1 egg, slightly beaten with 1 teaspoon water
  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon cayenne pepper, or to taste
  • Vegetable oil, for frying
  • 1 pound boned, skinned white fish (cod, catfish, halibut)
  • 24 warm corn tortillas
  • ½ head shredded cabbage
  • Lime wedges
  • FOR THE CHIPOTLE SAUCE
  • ½ cup good mayonnaise
  • 2 tablespoons milk
  • 2 tablespoons freshly squeezed lime juice
  • ¼ teaspoon chipotle powder, or to taste
  • FOR THE PICO DE GALLO
  • 3 ripe plum tomatoes, seeded, finely chopped
  • ¼ cup small white onion, finely chopped
  • 3 tablespoons fresh cilantro leaves, chopped
  • 1 jalapeño, seeded, finely chopped
  • Juice of 2 limes
  • Kosher salt & freshly cracked black pepper, to taste

Instructions
  1. In a bowl, whisk together flour, salt and cayenne pepper.
  2. Rinse fish and pat dry. Cut into 2-inch pieces.
  3. Heat a large, heavy bottomed frying pan or Dutch oven with enough vegetable oil to create a ½-inch depth. Heat the oil over high heat to 375 degrees on a deep fry thermometer.
  4. Coat fish with flour, shaking off excess, dip into egg and then into Panko, coating well.
  5. Fry until golden brown, about 2 minutes.
  6. Remove fish to a paper towel-lined platter using a slotted spoon or Chinese strainer.
  7. To assemble, stack two tortillas in your hand. Add a few pieces of fish, chipotle sauce, pico de gallo and top with shredded cabbage. Squeeze a lime over the top, fold in half and enjoy!

Off to California

My husband and I leave tomorrow for ten days in California.  We will visit our son who lives in LA, celebrate his birthday with him and visit the central coast.  I’m sure that we will have many good meals while on the road.  I hope to share some of the recipes with you and suggest some great wines to accompany the food.

We stayed overnight in LA at the Hotel Mikayo in Little Tokyo and had lunch and dinner at Japanese restaurants within a block of the hotel.  The food was very authentic, according to hotel personnel, with sushi and various noodle based dishes in both restaurants.  It was good, but not my favorite cuisine and I don’t think I’ll try to reproduce it at home so don’t look for any recipes for sushi or ramen noodles!

Steak with Mushroom Sauce

steak with mushroom sauce Steak with Mushroom Sauce

Steak with Mushroom Sauce

Steak with Mushroom Sauce
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • SAUCE:
  • ½ ounce dried porcini mushrooms
  • 2 cups boiling water
  • 1½ teaspoons olive oil
  • ⅓ cup thinly sliced shallots
  • 4 ounces sliced cremini mushrooms
  • 2 garlic cloves, minced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup red wine
  • 2 tablespoons flour
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme, chopped
  • BEEF:
  • 6 beef tenderloin steaks
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper

Instructions
  1. SAUCE:
  2. Place porcini mushrooms in a bowl and cover with boiling water. Let stand for 15 minutes, drain over a bowl, reserving liquid.
  3. Heat a large sauce pan over medium high heat. Add oil to pan.
  4. Saute shallots 1 minute stirring occasionally.
  5. Add cremini mushrooms to pan and saute until tender, about 3 minutes.
  6. Add garlic and saute for 30 seconds until garlic is fragrant, stirring frequently.
  7. Stir in porcini, ¼ teaspoon salt, ¼ teaspoon pepper and saute for 1 minute.
  8. Add wine to pan and bring to a boil.
  9. Cook about 3 minutes until liquid almost evaporates.
  10. Sprinkle 2 tablespoons flour over mixture and cook for 1 minute, stirring frequently.
  11. Gradually add the mushroom liquid, stirring constantly, and bring to a simmer.
  12. Cook 2 minutes or until the mixture has thickened
  13. Stir in herbs.
  14. BEEF:
  15. Heat 1 tablespoon olive oil in a large skillet or grill pan over medium high heat.
  16. Season beef with 1 teaspoon salt and ½ teaspoon pepper.
  17. Add beef to pan and saute 4 minutes on each side for rare, or to your desired degree of doneness.
  18. Remove from pan and allow to stand for a few minutes before serving.

Roasted Carrots

roasted carrots Roasted Carrots

Roasted Carrots

Roasted Carrots
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • 2 pounds baby carrots
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 1 tablespoon butter, diced
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon honey
  • ½ teaspoon ancho chile powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon kosher salt

Instructions
  1. Preheat oven to 400°.
  2. Whisk 2 tablespoons water and remaining ingredients in small bowl; pour over carrots and toss to coat.
  3. Arrange carrots on large rimmed baking sheet. Cover tightly with heavy-duty foil and roast for 30 minutes.
  4. Remove foil and roast for an additional 15 minutes or until carmelized.

Pork Paprikash

Pork Paprikash
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

I frequently use leftover Spice Rubbed Pork Tenderloin to make this delicious Pork Paprikash.
Ingredients
  • 2 tablespoons olive oil
  • 2 cups thinly sliced onions
  • 1 garlic clove, minced
  • 2 pounds pork tenderloin cut into 1 inch cubes
  • 1 cup canned diced tomatoes in juice
  • ½ cup chicken broth
  • 1 tablespoon Hungarian sweet paprika
  • ½ teaspoon Hungarian hot paprika or cayenne pepper
  • 1 teaspoon dried marjoram
  • 1 cup sour cream

Instructions
  1. Heat 1 tablespoon olive oil in large skillet over medium heat. Add onions and cook until onions are soft, stirring occasionally, about 10 minutes.
  2. Increase heat to medium-high and sauté until onions are golden, about 5 minutes more.
  3. Add garlic and cook until fragrant, about 30 seconds.
  4. Using slotted spoon, transfer onion mixture to small bowl.
  5. Sprinkle pork with salt and pepper. Working in batches, add pork to drippings in skillet and sauté until browned, about 1 minute per side, adding more oil if needed and transferring pork to plate after each batch.
  6. Return onion mixture to skillet. Add tomatoes with juice, chicken broth, sweet paprika, hot paprika, and marjoram. Simmer 5 minutes.
  7. Return pork and any accumulated juices to sauce. Simmer 10 minutes until pork is cooked through.
  8. Mix sour cream into sauce and heat through (do not boil). Season sauce to taste with salt and pepper and serve.
  9. Read More http://www.epicurious.com:80/recipes/food/views/Veal-Paprikash-109173#ixzz1oCChjJni

I frequently use leftover pork from Spice Rubbed Pork Tenderloin

imggrocerylist Pork Paprikash

for this recipe.

Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots

spice rubbed pork tenderloi Spice Rubbed Pork Tenderloin with Roasted Baby Carrots

Spice Rubbed Pork Tenderloin

Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • CARROTS:
  • 2 pounds baby carrots
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 1 tablespoon butter, diced
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon honey
  • ½ teaspoon ancho chile powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • PORK;
  • 2 1-1¼ pound pork tenderloin
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon ancho chile powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil

Instructions
  1. CARROTS:
  2. Whisk 2 tablespoons water and remaining ingredients in small bowl; pour over carrots and toss to coat. Arrange carrots on large rimmed baking sheet. Cover tightly with heavy-duty foil.
  3. FOR PORK:
  4. Preheat oven to 400°. Roast carrot mixture covered until just tender, about 30 minutes.
  5. Stir oregano, cumin, chile powder, smoked paprika, and 1 teaspoon kosher salt in small bowl; rub mixture all over tenderloins. Heat oil in large nonstick skillet over medium high heat. Add pork to skillet and cook until browned on all sides.
  6. Remove foil from carrots. Nestle pork among carrots on baking sheet. Roast uncovered until instant-read thermometer inserted into center of pork registers 145°, about 20 minutes. Let rest 5 to 10 minutes and slice into ¼ inch slices. Arrange carrots on plate with pork and drizzle with pan juices.

Pasta with Spicy Italian Sausage

Pasta with Spicy Italian Sa Pasta with Spicy Italian Sausage

Pasta with Spicy Italian Sausage

Pasta with Spicy Italian Sausage
Author: 
Recipe type: Pasta
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 2 tablespoons olive oil
  • 1 pound hot Italian sausage, casings removed
  • 2 cloves garlic, minced
  • Crushed red pepper to taste
  • 2 tablespoons flour
  • 2 cups chicken stock
  • 3 cups spinach
  • ½ pound penne pasta
  • 10 plum tomatoes, chopped
  • 2 tablespoons fresh basil, chopped
  • 1½ cups freshly grated Parmesan

Instructions
  1. Heat olive oil in a large skillet over medium high heat. Saute the sausage until lightly browned, breaking it up as it cooks.
  2. Add garlic and red pepper and cook until fragrant, about 30 seconds.
  3. Add the flour and cook, stirring constantly until the flour is absorbed.
  4. Add the chicken stock and bring the mixture to a boil.
  5. Reduce the heat to low and simmer until the sauce has been reduced to ¾ cup.
  6. Meanwhile, bring 3 quarts of water to a boil and cook penne until al dente.
  7. Drain the pasta, reserving 1 cup of cooking liquid.
  8. Add tomatoes, spinach, and basil to the sausage mixture. Cook for 3 minutes.
  9. Add drained pasta to sauce and toss with tongs, adding some of the reserved cooking liquid if needed.
  10. Add one cup of parmesan and toss to distribute the sauce.
  11. Serve immediately with additional parmesan.

imggrocerylist Pasta with Spicy Italian Sausage

Chicken Carpinteria

Chicken Carpinteria
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 4 skinless, boneless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 4 tablespoons butter
  • 2 garlic cloves
  • ½ cup white wine
  • ¾ cup heavy cream or crème fraîche
  • 1 can artichoke hearts, drained and roughly chopped
  • 2 plum tomatoes, roughly chopped
  • 1 cup pitted black olives, halved
  • Lemon wedges

Instructions
  1. Pound the chicken breasts between sheets of waxed paper to ¼ inch thickness. Cut each breast into three pieces. Season with salt and pepper. Coat lightly with flour, shaking off excess.
  2. Heat the butter in a large skillet over medium high heat. Saute´ chicken, turning once, until golden brown.
  3. Remove to a heated platter and keep warm.
  4. Add garlic to pan and saute´ until fragrant, about 30 seconds.
  5. Pour in wine and bring to a boil. Cook for a few minutes and add cream.
  6. Simmer over moderate heat until the sauce thickens.
  7. Stir in artichokes and olives.
  8. Serve chicken slices with sauce. Garnish with lemon wedges.

imggrocerylist Chicken Carpinteria

Grilled Shrimp with Pasta

shrimp with pasta 2 Grilled Shrimp with Pasta

Shrimp with Pasta

Grilled Shrimp with Pasta
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • ¼ cup olive oil
  • ½ teaspoon dried tarragon
  • 2 cloves garlic, minced
  • 2 pounds large shrimp, shelled
  • Red pepper flakes, optional
  • ¾ pound spaghetti
  • 4 scallions, white and green tops, sliced
  • 2 tablespoons lemon juice
  • ½ pound tomatoes, diced
  • Salt and freshly ground pepper to taste
  • Lemon zest
  • 2 tablespoons fresh basil, chopped

Instructions
  1. Heat oil in small saucepan over low heat. Add tarragon and cook for 2 minutes. Add garlic and cook until fragrant, about 1 additional minute.
  2. Remove oil from heat and allow to cool.
  3. Blot shrimp with paper towels to remove excess moisture and thread onto metal or wooden skewers. Brush shrimp with 1½ tablespoons of the oil and season with salt, pepper and red pepper, if desired.
  4. Cook spaghetti in pot of boiling, salted water until al dente. About 10 minutes.
  5. Drain pasta and return to pot. Add remaining garlic/tarragon oil, tomatoes, scallions, lemon juice, lemon zest, salt and pepper and toss to combine. Top with chopped basil.
  6. Meanwhile, heat grill pan over high heat. Cook the shrimp, turning once, until shrimp turns pink and is just done, about 5 minutes.
  7. Serve the shrimp skewers on top of the pasta with lemon wedges on the side.

imggrocerylist Grilled Shrimp with Pasta

February in Montana

I am working on this site, trying to add recipes with pictures which means that I am doing a lot of cooking and trying to mix in time for downhill and cross-country skiing, reading in front of the fire,  snow shoeing, catching up with friends, and knitting.  My husband, Paul, and I will return home to Minnesota in a few days where I will continue to cook and add recipes to this site.  We are privileged to enjoy both homes.

 

This picture of our daughter and granddaughter was taken during our visit in December.

KristinXCountry February in Montana