Page 47 – CWEB

Fried Tuna With Egg

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February 10, 2022

This recipe is very simple and easy to make. Less time to prepare, especially when you are in a hurry to catch up your morning day.

Ingredients

1 can 150 gr Red pepper tuna (ê³ ì¶” ì°¸ì¹˜)

1 green chilies (ì²ì–‘ ê³ ì¶”), thin sliced

2 eggs

2 centimeters Ã—10 scallion, finely chopped

1 teasp Salt

2 teaspoons Vegetable oil

Preparation

1. Drop the eggs, add chopped scallion, green chillies, and salt, in a bowl

2. Add tuna, and mix them thoroughly

3. Add a little oil into frying pan

4. Fry the mixed ingredients like omelette, until it cooked

Credit: Foodista

Fried Green Tomatoes In Marinara Sauce and Mozzarella Cheese

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February 10, 2022

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Fried Green Tomatoes In Marinara Sauce and Mozzarella Cheese

I created this recipe with the huge abundance of green tomatoes that I harvest from my home garden. It is similar to eggplant parmesan, but just so much better!

Ingredients

3 to 4 medium-sized unripe green tomatoes (2-1/2 to 3-1/2 inches wide)

2 Jumbo Eggs

1/2 cup whole Buttermilk

1 cup Italian herb-seasoned bread crumbs

3 tablespoons freshly grated Parmesan cheese

2 tablespoons freshly minced garlic

3 cups light Olive Oil

Freshly ground Sea Salt

Freshly ground Black Pepper

Marinara Sauce (preferably homemade)

Freshly grated Mozzarella cheese — or blend your favorite Italian cheeses.

Preparation

1. From the garden select your green tomatoes.

2. Wash them with clean water and cut off the green stem tops.

3. Slice into 1/3″ thick pieces.

4. Sprinkle the tomato slices with salt and pepper.

5. In a shallow, wide bowl beat together eggs and buttermilk.

6. In another shallow, wide bowl mix the Italian-seasoned breadcrumbs, Parmesan cheese, garlic, salt and pepper.

7. In a large, heavy frying pan, heat 2 inches of the olive oil on medium high.

8. Begin dipping the tomatoes into the egg mixture first and then into the breading mixture.

9. Place tomatoes as they are breaded onto another clean plate to take to the stove for frying in the pan.

10. Gently slide tomatoes into the hot oil.

11. Fry each side until golden brown.

12. Salt and pepper to taste.

13. Serve at this point or proceed to the next level as an entree

14. Place in a baking dish and pour fresh, home-made Italian Marinara Sauce.

15. Sprinkle freshly grated Mozzarella cheese (or a blend of Italian cheeses of your choice) on top.

16. Sprinkle another tablespoon of Parmesan cheese on top.

17. In a 350 degree oven, bake for 30 to 40 minutes.

Credit: Foodista

Fried Green Tomatoes and Shrimp with Spicy Remoulade

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February 10, 2022

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Fried Green Tomatoes and Shrimp with Spicy Remoulade

This fried green tomato dish is perfect for Fat Tuesday – or any night of the week!

Ingredients

3 green tomatoes, sliced

Kosher salt

1 extra large egg

4 tablespoons buttermilk

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon Cajun seasoning

4 tablespoons Canola or extra virgin olive oil, divided

10-12 large shrimp, peeled and deveined, but with tails on

Garnish: 2 tablespoons flat leaf parsley, chopped

For the Spicy Remoulade Sauce:

2 cups mayonnaise

2 tablespoons ketchup

2 tablespoons stone ground mustard

1 tablespoon fresh flat leaf parsley, chopped

1.5 teaspoons cayenne pepper (1 tablespoon for spicy!)

1 tablespoon fresh lemon juice

2 teaspoons prepared horseradish

2 garlic cloves

1 teaspoon Worcestershire sauce

1 teaspoon celery salt

1 teaspoon paprika

Preparation

1. Cut tomatoes into 1/2-inch slices. Sprinkle with salt and set aside.

2. In a small bowl whisk together egg and buttermilk; in a separate bowl mix cornmeal, flour and Cajun seasoning.

3. Heat 3 tablespoons oil in a large skillet over medium heat.

4. Dredge tomato slices first in egg mixture, then in cornmeal mixture. Carefully place slices in hot oil and cook until browned on both sides (about 3-5 minutes on each side). Drain on paper towels.

5. Meanwhile, in another large skillet, heat remaining tablespoon of oil over medium-high heat. Quickly saute shrimp until lightly golden (about 1-2 minutes each side).

6. To make the remoulade, mix all ingredients in a small bowl. Chill until ready to serve.

7. Plate tomatoes while they are still warm. Top with shrimp and spoon remoulade sauce on top. Garnish with chopped parsley and serve.

Credit: Foodista

Fried Boneless Chicken Thighs With Rosemary & Oregano

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February 5, 2022

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Fried Boneless Chicken Thighs With Rosemary & Oregano

This chicken is juicy, tender and delicious if I must say so myself. I know that we must keep using our imaginations to come up with new varieties of serving up the same thing!

Ingredients

6 boneless chicken thighs

2 cups all purpose flour

Dash of Paprika

Dash of Curry

Dash of Garlic Powder

Dash of Black Pepper

Vegetable Oil for frying

Marinade:

1/4 cup olive oil

2 tablespoons orange juice

1 Juice of lime

Few sprigs of fresh Rosemary

Few sprigs of fresh Oregano

5 cloves of garlic — crushed and sliced

Dashes of Paprika

Dashes of Cayenne

Dashes of Curry

Preparation

1. Marinade the chicken in the refrigerator for at least 1 hour to overnight.

2. Prepare the flour and coat the chicken in the flour. Heat enough vegetable oil that it will just about cover the chicken.

3. Gently place the chicken in the hot oil and let cook on one side before turning. When the chicken begins to become firm to the touch it is ready to turn and finish cooking.

4. When all the chicken is fried, fry up the garlic, rosemary and oregano and use for a garnish.

Credit: Foodista

Fresh Seared Tuna Salad

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February 5, 2022

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This is a great twist on a classic tuna nicoise salad. The fresh veggies, eggs and tuna are so flavorful and the simple vinaigrette really adds a ton of flavor!

Ingredients

4 large eggs

1 lb. small red potatoes (quartered)

1 heaping cup trimmed fresh green beans

2 tuna steaks (about 6 oz each)

Salt & pepper

2 tbsp. extra virgin olive oil

3 tbsp. red wine vinegar

1 tsp. Dijon mustard

1 cup cherry or grape tomatoes (halved)

Preparation

1. Hard boil the eggs. My no-fail method is to place them in a saucepan and cover with about an inch of water. Bring to a boil then immediately cover and remove from heat. Let sit for 10-15 minutes then drain and let the eggs cool in an ice bath for 10 minutes. Refrigerate until needed.

2. Add the potatoes to a large pot and cover with cold water. Add salt to season the water (about 2-3 tbsp.) and bring to a boil. Reduce the heat slightly and let the potatoes simmer for about 10-12 minutes. Add in the green beans and cook for 4 minutes, then transfer the beans to an ice bath to stop the cooking process. Drain the potatoes and set aside.

3. Now is a good time to peel and halve the eggs. Heat a large cast-iron skillet or grill pan over medium high heat. Add in a splash of vegetable oil or nonstick cooking spray. Season the tuna steaks well with salt and pepper on both sides, then add them to the pan. Cook 2-3 minutes on each side and let rest for 5 minutes before slicing.

4. Combine a pinch of salt and pepper, 2 tbsp. olive oil, vinegar and mustard in a small bowl. Whisk together until smooth and toss about 3/4 of the mixture with the tomatoes. Set the rest aside to use as additional dressing for the potatoes or beans if anyone wants it. Divide the eggs, potatoes, tuna and beans among plates and top the tuna with the tomato mixture.

Credit: Foodista

Fresh Salmon Steaks with Warm Mango Salsa!!!

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February 5, 2022

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Fresh Salmon Steaks with Warm Mango Salsa!!!

The salmon steaks with the salsa are a delicious meal that will transport you to a tropical island!

Ingredients

4 salmon steaks

1 tsp. butter

Olive oil for drizzling

Rub for Salmon Steaks:

Dashes of paprika

Dashes of chili powder

Dashes of ground cumin

Dashes of dried oregano

Dashes of fresh ground black pepper

Dashes of sea salt

1 tsp. of lime juice

Drizzle of olive oil

Warm Mango Salsa:

2 mangos — cubed

3 cloves of garlic — chopped

Healthy handful of fresh cilantro — chopped

1 bunch of scallions — chopped

1 JalapeÃ±o — chopped

1 tablespoon of lime juice

Dashes of ground cumin

Dashes of paprika

Dashes of ground curry

Dashes of dried oregano

Dashes of fresh ground black pepper

Dashes of sea salt

Dashes of chili powder

1 tsp. of brown sugar

Olive oil

Preparation

1. Salmon Steaks:

2. In a small bowl combine the ingredients for the salmon steak rub and mix. Rub each salmon steak with the mixture and let sit for about 5 minutes before sautÃ©ing.

3. Heat a large frying pan with a drizzle of olive oil and a teaspoon of butter. When the pan is hot add the salmon steaks. SautÃ© each steak for about 3-4 minutes on each side, depending on the thickness of the steaks.

4. Warm Mango Salsa:

5. Heat a medium sized frying pan with a drizzle of olive oil and add the mangos, garlic, cilantro, scallions and jalapeÃ±o. SautÃ© for a minute or two, then place in a serving dish. Combine the lime juice, brown sugar and all of the spices in a small bowl; stir and add to the salsa. Toss and serve.

Credit: Foodista

Fresh Herb Marinated Rack Of Lamb With Vinaigrette

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February 4, 2022

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Fresh Herb Marinated Rack Of Lamb With Vinaigrette

As the More is More Mom ®, I’m all about……..more Easter celebrations! What better way to welcome Peter Cottontail, hopping down the bunny trail, than with a delicious luncheon? One of my family’s favorite Easter traditions is enjoying a beautiful rack of lamb. Who knew that my people, who can be super picky and particular, would grow to appreciate such a fine culinary experience?

A fabulous meal deserves an over the top tablescape, and the centerpiece should absolutely set the tone. As a collector of all things interesting and beautiful, I decided that my bunny rabbit weathervane (vintage Target garden department) should take center stage. What I love about it is that it has height, character and dimension. To ground the weathervane, I found squares of artificial grass and I placed six of them together to create a bed. I have an affinity for rabbits, so to fill in some of the vertical space I dug out three moss covered bunnies from my collection of props. Because more of everything is always better, I scattered large colorful eggs amongst the bunnies and grass to create a beautiful and lively centerpiece.

Ingredients

4 racks This recipe is good for 4 of lamb, or 32 ribs. I think it’s safe to estimate per

For the lamb:

1/4 cup fresh mint chopped

1/4 cup fresh basil chopped

1/4 cup green onions chopped

2 tablespoons fresh oregano chopped

2 tablespoons balsamic vinegar

3 tablespoons olive oil

4 racks of lamb

I make the vinaigrette the night before, only I hold off on adding the tomatoes

1 cup olive oil

3/4 cup fresh chopped mint

3/4 cup fresh chopped basil

10 tablespoons red wine vinegar

2 tablespoons fresh chopped oregano

4 tablespoons Dijon mustard

2 teaspoons sugar

1 teaspoon salt

1 cup chopped tomatoes (I wrap in a paper-towel and store overnight in a small Zip-loc baggie)

Preparation

1. For the lamb:

2. In a small bowl, combine;

3. Mint

4. Basil

5. Green onions

6. Oregano

7. Balsamic vinegar

8. Olive oil

9. Line a baking dish with aluminum foil

10. Generously rub mixture all over the lamb

11. Cover and chill overnight

12. Pre-heat oven to 375 °

13. In a large skillet, heat 2 Tbsp olive oil

14. In batches, sear lamb and place back in the baking dish

15. Cook for approximately 15-20 minutes, or until an instant read thermometer reaches 145 °

16. Remove from the oven and place on a cutting board

17. Tent with foil

18. Slice and serve with vinaigrette

19. For the vinaigrette:

20. In a small bowl, combine all ingredients, cover and store in the refrigerator overnight.

21. Bring to room temperature before serving

Credit: Foodista

Fresh Garden Rice

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February 4, 2022

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Serve this as a side with your favorite dish.

Ingredients

Rice:

2 cups uncooked rice

4 cups chicken broth — to cook the rice in

For the Rice:

3 bunches of scallions

4 cloves garlic

1 jalapeÃ±o — with seeds

1 tablespoon ground cumin

1 tsp. salt

Olive oil

Combine:

½ tsp. black pepper

½ tsp. curry powder

½ tsp. paprika

½ tsp. chili powder

½ tsp. garlic powder

Combine:

1 tablespoon brown sugar

2 tablespoons vinegar

Preparation

1. Prepare the rice as directed substituting chicken broth for the water.

2. In a food processor combine the scallions, garlic and jalapeÃ±o. Give the veggies a few good chops leaving them slightly course.

3. Heat a large frying pan with a drizzle of olive oil. Add the chopped veggies from the food processor and sautÃ© while the rice is cooking.

4. Add the cooked rice to the pan and toss. Add all of the seasonings adjust them to taste and toss.

5. Combine the brown sugar and vinegar and add to the rice and toss.

Credit: Foodista

Fresh & Local Pan-Seared Scallops with Bacony Quinoa

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February 4, 2022

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Fresh & Local Pan-Seared Scallops with Bacony Quinoa

A smokey, bacon-flavored bed of quinoa with local, fresh, pan-seared scallops littered about

Ingredients

4 center-cut bacon slices

1 pound jumbo sea scallops (about 12)

1/4 teaspoon plus 1/8 teaspoon kosher salt, divided

1/4 teaspoon freshly ground black pepper, divided

1/4 teaspoon smoked paprika

1/4 cup fresh parsley

1 cup quiona, cooked normally (like rice!)

1 cup chopped onion

2 garlic cloves, sliced

1/2 cup cauliflower, chopped

1 tablespoon lemon juice

Preparation

1. Cut the bacon into 1″ pieces and cook until dark brown and crumbly

2. Move about half the bacon grease to another pan, heat, and add onion and garlic until translucent, then add cauliflower until soft enough to cut with a fork

3. While that cooks, chop parsley and add to cooked quinoa

4. Add the cooked veggies to the quinoa as well…

5. Now add the smoked paprika to the quinoa along with a pinch of salt, and mix the whole thing up good-like.

6. In original pan with the remainder of the bacon grease, turn the heat all the way up, and add scallops

7. Add the lemon juice, to the pan, and cook the scallops until they are a deep brown on both sides (I didn’t turn the heat up quite enough, so these didn’t quite brown as much as I would like)

8. While these cook, crumble the bacon and mix into the quinoa

9. Scoop the quinoa mixture into a bowl, and toss the scallops on top and you are good to go.

Credit: Foodista

Food and Romance from around the world: Dubai, UAE

CWEB

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February 3, 2022

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Food and Romance from around the world: Dubai, UAE

Our travels has taken us to Dubai and surrounding area numerous times. Each time we fell in love all over again with this diverse and multicultural area. Dubai is one of the world fastest growing tourist destination and we can see why. The beaches are pristine and sand is fine, soft and white. The sun is bright and warm. Every resorts offers great hotels to stay with more amenities that you do not know what to do with.

All the hotels have an extensive and delicious selections of restaurants. with food out of this world.

All this coupled with unforgettable shopping… a perfect place.

Ingredients

2 pounds chicken wings

Mashed garlic

Chili powder

Soy sauce

Lemon

Water

Pepper

Preparation

1. Mix all the above ingredients and marinate for 24 hours.

2. Deep fry.

3. For the Mayo- Ginger Sauce:

4. Mayonnaise

5. Ginger juice to taste

6. Mix all together and serve along side the wings.

Credit: Foodista

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Fried Tuna With Egg

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Fried Green Tomatoes In Marinara Sauce and Mozzarella Cheese

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Fried Green Tomatoes and Shrimp with Spicy Remoulade

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Fried Boneless Chicken Thighs With Rosemary & Oregano

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Fresh Seared Tuna Salad

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Fresh Salmon Steaks with Warm Mango Salsa!!!

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Fresh Herb Marinated Rack Of Lamb With Vinaigrette

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Fresh Garden Rice

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Fresh & Local Pan-Seared Scallops with Bacony Quinoa

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Food and Romance from around the world: Dubai, UAE

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