I've been trying to get more fish in my diet lately. I do love just broiled fish with a steamed vegetable on the side, but every once in a while I need a little variety. This sauce is great over catfish but would work over any flaky white fish. You could also boil some shrimp in Old Bay, give them a coarse chop, add them to the sauce, and eat it just like that over the saffron rice.
What you'll need for the sauce:
Bookbinder's Shrimp Bisque - 1 can
chopped green onion, green and white
Method: Saute about 4 green onions in a pat of butter, add about 2T white wine, add bisque, add about 1T lemon juice, and Old Bay to taste
The catfish was seasoned with lemon pepper and cooked in a combination of olive oil and butter.
This is the most versative little soup concoction ever. I've made it three times so far, and each time it has been a little different depending on the vegetables that I had on hand.
For the vegetables, you can use bok choy, celery, spinach, mushrooms, green onions, carrots, a regular cole slaw mix, an Asian slaw mix, or any combination that you can come up with.
I used the same basic recipe in this link Link to Original Recipe Posted Earlier with a few changes. I added some chopped green onions to the soup base this time, and I set aside about 1/4 cup of the chicken stock to use for thickening later. When the soup base was ready, I added the potstickers to the soup and cooked them for about 8-9 minutes. When the potstickers were cooked through, I placed them on top of some tri-colored cole slaw (green cabbage, red cabbage, shredded carrots) which I had already placed in the bottoms of the serving bowls. I then added cornstarch to the reserved chicken stock, thickened the soup, and ladled it into the serving bowls.
This has been my favorite version so far. I love the crunch that the cole slaw mix adds and also like the thicker soup base.
I'm always trying to watch my sodium intake, so I call this little olive and cheese appetizer
Pick Your Poison
After watching Guy Fieri on Diners Drive-ins & Dives visit a restaurant in Austin where the owner was making Gruyere Popovers, I had to try my hand at them. They're really good - crispy on the outside with a little crust of browned cheese but light and fluffy on the inside. You can find the recipe on YouTube.
Big Fat Tuna Salad Sandwich
Snow Crab with Pesto/Garlic Croutons
I love this Perfect Tortilla Pan Set that I recently bought at Wal-Mart. I like that I can have baked and not fried tortilla shells, I like that they are very easy to clean, and I like that I can use my favorite ready-to-cook tortillas, La Abuela tortillas. If you do use the ready-to-cook tortillas, be sure to use a fork to prick the tortilla all over so that it doesn't puff up and leave no room for the filling. I learned that little lesson the hard way - first one was a fail.
Room temperature tortilla placed in the tortilla pan:
Use one of the pans to press the tortilla down into the pan:
Bake in a 400 degree oven for about 7 to 8 minutes:
Fill it up with whatever you like. I used shredded lettuce, ground beef cooked with taco seasoning, shredded cheese, sour cream, and hot sauce.
I used the same recipe for Shrimp with Lobster Sauce that I posted earlier, but instead of using chicken stock, I used chicken broth. The sauce comes out a little lighter, but it tastes just about the same. I remembered the green onion garnish this time.
Link to Recipe for Shrimp and Lobster Sauce Posted Earlier