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Posts Tagged ‘Potato’

Tilapia in a Lemon Dill Sauce

Posted in Recipe D'Jour, tagged , , , , , , , , , , on December 3, 2010| 6 Comments »

Tilapia in a Lemon Dill Sauce
With Brown Rice Risotto In a Garlic Basil Sauce and a Baked Potato

Tilapia is the poor man’s fish and myself being a poor man on occasion will resort to this thrift of the sea.  At 2.99lb you cant go wrong.  By itself tilapia is a far from a tasty fish but accompanied with this Lemon Dill Sauce it is rather scrumptious.  You know a cut of tilapia to the untrained eye looks a bit like cat fish so one could fool unknowing guests and they will think pure elegance while eating smut.

Cost: 8.75 including sides
Feeds about four people

 

Ingredient List:

  • Tilapia – 4 4oz pieces
  • Lemon Juice – 1 cup
  • Dill Leaves – 2oz (Dry)
  • Olive Oil – 3 Table spoons
  • Garlic – 1 ½ Clove (minced)
  • Salt  – 2 Tea Spoons
  • Pepper – 2 Tea Spoons
  • Butter – 8 oz
  • Corn Starch – 4 oz

 

Step 1: Marinate Tilapia – In a small mixing bowl combine ¼ cup of Lemon Juice and/or squeezed lemons, ½ table spoon of Dill Leaves, 1 table spoon of Olive Oil, ½ clove of Garlic, Salt, Pepper and stir together.  Lay tilapia pieces in a baking pan large enough to accommodate and pour contents of mixing bowl over pieces making sure to cover both sides. Bake in oven at 350 for around ten to fifteen minutes.

 

Step 2: Make Lemon Dill Sauce – In a small saucepot melt butter (8oz).  When melted combine Lemon Juice (1/2 cup) , Dill Leaves (2 oz), Olive Oil (2 table spoons), Garlic (1 clove), Salt (1 teaspoon), Pepper (1 teaspoon) and bring to a boil.  Let boil for three minutes and stir constantly

 

Step 3: Create a Slurry To Thicken Sauce – Bring down the flame to low. Take 4 oz of cornstarch and put it in just enough cool water to dissolve it.  When corn starch is dissolved stir it into sauce.  Turn off heat and stir.  As sauce cools it will get thicker as a result of the slurry.

Step 4: Serve – Pour sauce over cooked Tilapia.

 

Sides:

Baked Potato: Take a russet potato and wash it.  Bake in preheated oven 375 F for around 45 minutes till soft.

Brown Rice Risotto in a Garlic Basil Sauce

Your finished fish.

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Potato Skins

Posted in Recipe D'Jour, tagged , , , , , , on November 5, 2010| Leave a Comment »

Potato Skins

With or without sour cream its your choice!

Potato skins are great for any occasion. They make a great snack, appetizer, side dish or party favor.  They are fairly cheap and rather easy to make and are sure to please just about anyone.  With football season in full swing potato skins make a perfect Sunday game snack.

Cost: $5.75

Feeds 4 people

Ingredient List:

  • Russet Potatoes – 5
  • Bacon – 4 strips
  • Cheddar Cheese – 2 oz grated
  • Mozzarella Cheese – 2 oz grated
  • Green Onions – 1 oz chopped
  • Heavy Cream – 1/3 cup
  • Paprika – 1 tea spoon
  • Salt – 1 tea spoon
  • Pepper – ½ tea spoon
  • Sour Cream – 3 table spoons (optional)

 

Step 1: Bake Potatoes – Bake four potatoes in oven at 350 degrees F for 45 minutes to an hour.

 

Step 2: Prep your skins – After removing your potatoes from oven let cool to a comfortable working temperature.  With a spoon hallow out inside of potato being weary to not compromise the structure of the shape of skin.  Save inside in a bowl it will be used for the stuffing for your skin.

Here is your hallowed out skins and left over insides.

Step 3: Create Stuffing – Peel remaining potato and boil in water for around 25 minutes or until adequately soft.  In a small saucepot combine boiled potato and the saved potato insides from step 2 and mash together till you have a sort of potato paste.  Pour in heavy cream, Salt and pepper and bring to a boil.  Stir at boiling temperature for around 5 minutes, then let simmer for another 5 minutes or till mixture begins to thicken.  Chop your bacon into pits and put into mixture. Add Cheddar (1.5 oz), Mozzarella (1.5 oz) and paprika and stir it into mixture till you have almost like a gummy blob.

Your finished stuffing.

Step 4: Fill Skins – Take hallowed out skins from step 1 and fill equally with filling created in step three.  Preheat oven to 350 degrees F and bake filled skins for around 5-8 minutes.  Pull out skins and add remaining Mozzarella and Cheddar cheese dispersed equally to the tops of each skin and put back into oven around 3-5 minutes, just long enough to melt the cheese. Pull skins out and top with sour cream and green onions.

 

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