Wednesday, June 20, 2012

Vegetables with Brown Rice

Since I'm a veggie freak I loved this one; I use actual brown rice rather than make the recipe Chef Paul has in the book.  If you are a Chef Paul purest, please go get Fork in the road, there are tons more recipes! He has some marvelous desserts.  There's one called Chocolate Yum Stuff, believe you me, it's yummy. My mouth watered when I read it, let a lone when it was made!
                                            On to veggies with brown rice.
Seasoning Mix
2 tsp salt
2 tsp sweet paprika
1 1/2 tsp onion powder
1 1/2 tsp sweet basil
1 tsp garlic powder
1 tsp dry  mustard
1 tsp thyme
1 tsp dillweed
1/2 tsp white pepper
1/2 tsp ground nutmeg
1/4 tsp black pepper
1/4 tsp savoy
1 eggplant
3 bay leaves
1 tsp minced garlic
2 cup chopped onions
1 cup chopped celery
1 cup zucchini (diced)
3 cup fresh mushrooms
1 cup yellow squash (diced)
1 1/2 cup chopped green bell pepper
1/2 cup apple juice
2 cups defatted chicken stock    *
4 cups peeled, diced fresh tomatoes or 2 14 oz. cans
* see  Sweet Pepper Cream Shrimp recipe                                                                                                
Combine seasoning mix in small bowl.  Peel eggplant quarter it then sprinkle all surfaces with the seasoning mix.  Cook eggplant about 2 min. in a 12 inch frying pan (non stick preferable) you've pre-heated on high heat until brown. (2 min. per side) Add apple juice cook for 6 min. turning eggplant periodically til all the eggplant is caramelized, set aside.
Combine the onions, bell peppers, celery with 1 tablespoon seasoning mix cook stirring periodically til crust forms o the bottom. (12 min or so) Add 1 cup stock scraping bottom to get all the bits. Add garlic Cook until all the vegetables are all evenly brown and sweet tasting. (5 min)When the liquid has evaporated and a new crust has formed; add tomatoes loosening the crust from the bottom . Put in remaining veggies, seasoning mix and stock along with the bay leaves. When adding the eggplant to the skillet make certain it is submerged in the sauce. Reduce heat to medium simmer 12 min. or until eggplant is tender. I prefer the eggplant in smaller pieces as it over brown rice.  Remember,  I prefer true brown rice, which I cook according to the package instructions.

Friday, June 15, 2012

Oven "Fried" Catfish

This is a good way to "fry" any type of fish that one might otherwise fry. (doesn't have to just be catfish) My take on Chef Paul's recipe made the seasoning mix per Fork in the Road.

Seasoning mix
1 1/4 tsp garlic powder
1 tsp salt
1 tsp onion powder
1 tsp sweet basil
1/2 tsp white pepper
1/2 tsp black pepper1/2 tsp sweet paprika
1/2 tsp cumin
1/2 tsp oregano
1/8 tsp cayenne

Catfish filets
1/2 cup read crumbs (toasted)
2 Tb parsley (fresh finely chopped, minced)
3 Tb finely sliced green onions
1 Tb olive oil
Combine seasoning mix in small bowl. Sprinkle evenly on all surfaces of  the fish 4 tsp only. Pre-heat oven to 450 degrees. Combine the bread crumbs, parsley, green onions with the rest of the seasoning mix, add the oil combining it with your fingers until all the crumbs are moist. "Dredge" the fillets by carefully patting/pressing the crumbs to the fish flesh. Softly shake off any excess crumbs. Place into a non stick baking dish/sheet display side up.  Bake about 6 minutes, turn fish over and bake 6 more minutes.  Turn fillets over one last time  (display side up) cook 'til done. (4 more minutes) Serve straight away.