Fish Milanese

Italian Fish Milanese

Flounder Telapia Hilanese

Ingredients:

  • 4 fish fillets Flounder or Telabia
  • 1 chopped onion
  • 3 tablespoons lemon juice
  • 1/2 cup olive oil
  • 1 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 4 teaspoons buttermilk
  • 1 cup bread crumbs
  • 1/2 stick butter
  • 2 gloves minced garlic
  • 3 tablespoon chopped mint
  • 1 clove garlic, minced 2 teaspoons chopped fresh parsley

Method:

1. Combine onion, lemon juice and half of the oil in large container mix well, then add the fish coating all sides, refrigerate for two hours mixing occasionally.

3. Remove fish from marinade and dip in flour, then baste in buttermilk and eggs then into bread crumbs.

3. In large skillet, heat the oil with one spoon of butter, add fish and and cook until lightly brown both sides.

4. In separate skillet milt butter , garlic and mint and stir in for one minute, then pour over fish

Bienville Sauce

Great with fish and shrimp

Great with shrimp and fish

Ingredients:

  • 1 1/2 pound cooked shrimp
  • 2 tablespoons butter
  • 1/3 cup chopped scallion
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 8 ounces Asiago or Gruyere cheese
  • 1/4 cup sherry
  • 1 can sliced mushrooms. drained
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon salt

Method:

1. In medium skillet, add butter and flour, cook over low heat till light brown.

2. Add milk gradually, making a smooth paste; cook over low heat until thickened andbubbly.

3. Add cheese; continue cooking over low heat until cheese melts, then salt and pepper to taste.

4. Stir in remaining ingredients. Use over pasta, fish fillet or other seafood

Carbmeat

Crabmeat with Cheese french style

Crab Meat au Gratin

Ingredients:

  • 2 pounds lump crabmeat
  • 1 cup butter
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1/4 cup all-purpose flour
  • 3 cup milk heated
  • 1 cup whipping cream
  • 1/2 cup dry white wine
  • 1 cup shredded Cheddar cheese
  • 1/2 teaspoon cayenne pepper
  • Salt to taste

Method:

  1. Melt butter in Dutch oven; add onions, celery, bell pepper and pimiento and saute until soft, about 5 minutes.
  2. Stir in flour and blend well.
  3. Add milk and whipping cream, stirring until sauce thickens
  4. Add wine, salt and cayenne. Spread crabmeat in buttered baking dish; spoon sauce over crabmeat and sprinkle with cheese.
  5. Bake in preheated 350° F. oven 15 to 20 minutes, or until bubbly.

 

Muffins

Grilled Lamb Mediterranean Spice

Corn Muffins

Ingredients:

  • 2 eggs, beaten
  • 1 1/2 cups milk
  • 3 cup vegetable oil
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped jalopeno
  • 3/4 cup grated Cheddar cheese
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons baking powder
  • 2 tablespoons sugar
  • 2 tablespoons cormeal

Method:

1. Mix eggs, milk and oil.

2. In another bowl, combine remaining ingredients.

3. Add milk mixture and stir just to mix.

4. Pour into greased muffin cups and bake in preheated 400° F. oven 25 to 30 min


Cordon Bleu

veal Cordon Bleu with Mushroom

Cordon Bleu with Mushroom

Ingredients:

  • 8 thin slices ham
  • 8 veal cutlets, pounded thin
  • 2 tablespoons grated cheese
  • 2 tablespoons grated Asiago cheese
  • 2 tablespoon seasoned flour
  • 1 egg, beaten
  • 1 cup seasoned bread crumbs
  • 3 tablespoons butter
  • 1/4 cup chopped scallions
  • 2 cloves garlic, pressed
  • 1 1/2 cups sliced fresh mushrooms
  • 1/4 teaspoon cracked black pepper
  • 1/2 cup milk
  • 1 use mushroom soup recipe or condensed cream of mushroom soup
  • 2 tablespoons Marsala
  • 2 tablespoon chopped fresh parsley

Method:

1. Place 2 slices ham on each of 4 veal cutlets.

2. Sprinkle generously with grated cheeses; top with remaining veal, then press edges together tightly to seal.

3. Dredge cutlets lightly in seasoned flour; dip in egg, then roll in bread crumbs.

4. Melt butter in large skillet over medium heat; saute cutlets until golden, turning once.

5. Remove cutlets from pan and keep warm.

6. Add scallions and garlic to skillet; saute until tender.

7. Stir in mushrooms and cracked pepper; reduce heat, return cutlets to skillet and simmer 2 minutes to heat through, turning once.

8. Meanwhile, combine soup and milk in small saucepan; bring to boil, stirring often.

9. Remove soup from heat; stir in Marsala.

10. Add soup mixture to skillet; continue cooking until sauce reaches desired thickness.

11. Transfer veal to heated serving platter; spoon sauce over top of meat and garnish with parsley.

Fried Tomatoes

Fried Tomatoes

Fried Tomatoes

Ingredients and method:


  • Cut 5 large firm ripe tomatoes into slices.
  • Dredge in bread crumbs.
  • Fry in hot oilve oil browning well on both sides.
  • Remove to hot platter.
  • Sprinkle top with oregano, salt and pepper to taste

Basic Original Meat Balls

Corn Fritters

Basic Meat Balls

Ingredients and method:

  • 1 lb. Ground beef 10 - 15 % fat
  • 1 egg 1 roll
  • 4 tablespoon milk
  • 2 minced cloves of garlic
  • oil for fr ting
  • salt and pepper
  • With the soaked roll in milk, mix with the remaining ingredients, meat, garlic and egg. Form into small balls and sate in hot oil in the frying pan. Serve with rice, pasta, red beans and marenara sauce.