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Old 06-06-2005, 06:09 AM   #11
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Rob the cream of tomato/zucchini soup sounds very interesting. Even though I am its got to be chilly outside before I will eat soup people, I would love to have that recipe. Hint, hint, subtle hint. :)

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Old 06-06-2005, 02:27 PM   #12
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This recipe, because it was one of the first that I ever wrote and it actually got published. The format is different from what I usually use because the recipe program that I had to use converted it.

Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce
Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint).
Prep Time: approx. 20 Minutes.
Cook Time: approx. 15 Minutes.
Ready in: approx. 35 Minutes.
Makes 6 Servings (6 servings).

3 shallots, minced
2 tablespoons minced fresh ginger root
1 lemon, juiced
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup unsalted butter, chilled
and cut into small cubes
3 tablespoons soy sauce
6-8 shiso leaves
coarse kosher salt
ground white pepper
2 tablespoons canola oil
6 (6 ounce) mahi mahi fillets
4 tablespoons sesame seeds
4 tablespoons black sesame seeds


1 In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
2 Preheat oven to 425 degrees F (220 degrees C).
3 Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oilsplatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes until finished. Serve immediately with the sauce.

"Boldness has genius, power, and magic in it."
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Old 06-06-2005, 03:08 PM   #13
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Wow, ironchef, I wish I had that recipe last year. We went deep sea fishing and my bil caught a dolphin fish. We ended up frying it, it was good though. Lots of snapper too.
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Old 06-06-2005, 03:12 PM   #14
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That sounds absolutely wonderful Ironchef, ty very much.
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Old 06-06-2005, 09:44 PM   #15
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There are so many recipes, so little time. But my favorite is the classic garlic lemon roasted chicken. Take a lemon, pierce. Take an entire head of garlic, just break up (don't need to clean every clove). Stuff all in the cavity of a bird (half lemons in game hens, two in a turkey, one in a regular chicken). If the bird doesn't look moist (sometimes free range ones can be a bit lean), rub the bird with olive oil. S&P. Roast according to instructions in any cookbook. It is wonderful served with couscous and a cuke/yogurt salad. The garlic cloves should be retrieved as is and served next to a really great baguette. You'll get credit for a really exotic French North African kind of meal, when in reality it's easier than your average stuffed bird dinner.
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Old 06-06-2005, 10:24 PM   #16
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This is one of my favorites. I have also halved the recipe using a 9x9 inch pan and had great results. The only ingredient I did not have was the cheese. The cheesier the better.

Garth’s Enchilada Casserole

2 lbs. ground beef
2 – 14 ½ oz. cans diced tomatoes
1 cup water
2 tablespoon chili powder
1 medium green pepper, chopped
1 large onion, chopped
2 cups shredded cheddar cheese
2 packages 6” corn tortillas (20)

Combine beef, tomatoes, water, chili powder, green pepper, and onion in large sauce pan. Bring to boil. Cover and simmer for 20 minutes. Line a 13”x9”x2” pan with a third of the tortillas. Top with third of meat sauce and third of the cheese. Repeat layers, reserving the remaining third of the cheese. Bake covered in a 350º oven for 45 minutes. Sprinkle the remaining cheese on top of casserole.
Do what you can, with what you have, where you are.

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Old 06-06-2005, 11:26 PM   #17
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Terriyaki Pork

For the terriyaki;

Equal Parts Soy Sauce (we like Kikkoman) and brown sugar
Garlic Salt to taste (we like a lot!)

We always always always use Boneless country style ribs, they have been the best for absorbing flavor. We try to marinate for about an hour in the fridge, and then grill on a charcoal fire.

Cook time is super quick, usually 2-3 mins or less per side, and they are so tasty!
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Old 06-06-2005, 11:59 PM   #18
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A sunday favorite.

Pork Milanese
1/3-c a/p flour for dipping pork
2-lg.eggs, beaten, for dipping pork
1-1/2-c. plain bread crumbs
2/3-c.parmesan cheese, grated
2-tea. dried basil or marjoram...I use marjoram..mom used basil
4- 8oz. pork loin chops...bout an inch thick
salt- to taste
freshly ground black pepper-to taste
2-3 tab. butter
1/3 c. veggie oil
1-lemon, cut in wedges
place flour in wide, shallow bowl. Place eggs in another...Mis bread crumbs, parmesan, marjoram or basil,and thyme in a third bowl.
pound the pork chops til about 1/4 inch thick. Sprinkle the chops with salt and pepper. Working with one chop at a time, dip first into flour and lightly coat then dip into the eggs, allow excess egg to drip off. then dip into the breadcrumb mixture. Lay on parchment paper or foil and press lightly to adhere the crumbs. Set the chops in a single layer on a baking sheet.. Line another baking sheet with a rack. Preheat a large heavy saute pan with the oil til
hot. I then add the butter, but lift the pan from the heat til it melts. Put back on heat and place two cutlets in the oil mixture and saute til golden brown. Transfer to the baking sheet with rack and keep warm in oven til all are cooked...
serve with lemon wedges...
Most of the time my kids will get a nice soft roll, put mayo on one side and smash avocado on the other, then put a slice of tomato, some sweet onion slices,lettuce and then the cutlet squeeze the lemon on, make a sammie and eat it...along with potato salad..
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
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Old 06-07-2005, 02:00 AM   #19
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kads, that sound absolutely delicious. i'm writing that down (the printer is of black ink, grrr), and if i can get to the store, i'll make it tomorrow.
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
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Old 06-07-2005, 03:40 AM   #20
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TY all for the fantastic recipes. :) See I do have a brain, I am sneaky but have got some wonderful new recipes. :) :) :)

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