| terraambient |
As per a comment to bkwon, I am starting a thread here for all of us current (or soon-to-be) Piloteers to submit recipes from around the country or that we've enountered in our travels. I have set up a "format" for logging in your information, please try to immitate it for the sake of organization and possible databasing at a later time. :)
...........................................................
Name: Tilapia with Soy Glaze
Nationality: Japanese/Asian
Origin: Pittsburgh, PA
Prep Time: Approx 15 minutes prep, 15 minutes cooking
Ingredients:
- 4 Fillets fresh Tilapia (approx 1 1/2lb.)
- 1/4 C Low Sodium Soy Sauce
- 2 Tbs Tamari Soy sause
- 1/4 C Peanut Oil
- 1/4 C Soy Oil
- 3 tsp Sesame Oil
- 4 Tbs Honey
- 1 Tbs Lemon Juice
- 4 Tbs Mirin (sweet rice wine)
- 4-6 Tbs Rice Wine Vinagar (to taste)
- Dash of hot sauce (to taste)
- Sesame Seeds
Prepare:
- Preheat oven to 375 degrees.
- In a large, glass bowl, mix ingredients minus the Seame Seeds.
- Add fish filets to mixture and let sit for at least 15-20 minutes, room temperature.
- Cover a cooking sheet with aluminum foil and spray generously with Pam cooking spray.
- Remove fish from marinade and lay on cooking sheet, spoon a small amount of the marinate on top of each fish and discard remaining marinade.
- Sprinkle each fillet with Sesame Seeds and place in heated oven for about 7-15 minutes depending on your oven (the fish should flake with a fork, but do not over cook)
- As an additional touch, you can turn on your broiler to "low" and place the fish under in it for a minute or two to brown the sesames. Or you can brown them ahead of time in a toaster oven and put them on the fish after baking.
- Serve with Japanese short-grain rice and your favorite veggie.
|
|
|
| colorider |
| Moved thread to Off Topic - Wine & COOKING ............. |
|
|
| terraambient |
Name: Huevos Rancheros
Nationality: Spanish
Origin: Sante Fe, NM
Prep Time: Approx 20 min
Ingredients:(for 2 people)
- 5 Eggs
- 2 Tbs Low Sodium Soy Sauce
- 1 Tbs Adobo spanish seasoning
- 1/2 tsp Chilie Powder
- 1 8oz. can Ro-tel tomatoes (drained)
- 1/2 C Low-fat Montery Jack Cheese
- 1 8oz. Can (or dried) Black Bens
- 1-2Tbs. Salsa
- 1 dollup Sour Cream
- 2 Soft Tortillas
- Dash of hot sauce (to taste)
Prepare:
- If using dry beans, be sure to soak them overnight in water. Drain before use.
- Preheat oven to lowest setting. Insert 2 oven safe plates to warm, on one plate place tortillas and cover with aluminum foil.
- Put beans in bowl with a little water and heat in microwave or on stove top.
- In a bowl, combine eggs, Soy sauce, Adobo, Chilie Powder, and Ro-tel tomatoes.
- Spray a large skillet with Pam and put on Medium heat.
- Scramble Egg mixure until most moisture is gone.
- Take out plates and put one (now warm) tortilla on each plate. Divide egg mixture and put on top of tortillas.
- Top with cheese, salsa and sour cream
- lace egde of eggs with a few spoonfulls od black beans.
- Add tobasco to taste.
- serve immediately (eggs cool fast)
|
|
|
|
