Tag: rack

Parmesan-Panko Crusted Halibut

by Pam on October 18, 2012

Our good friend Jake gave us some halibut he caught while in Alaska. This recipe was inspired by my mother in law Fran who makes the best halibut! She normally marinates the fish in an Italian dressing but since I didn’t have any on hand I just used lemon, olive oil, sea salt, and freshly cracked pepper. I then tossed some panko crumbs with Parmesan, fresh parsley, garlic powder, salt and pepper then coated the fish in it. I air baked it on high heat until it was flaky and tender on the inside and crunchy on the outside. It was truly one of the best halibut dishes I have ever had. The fish was fresh and delicious and the Parmesan panko topping made it extra special.

Drizzle the olive oil and lemon juice over both sides of the fish then season both sides with sea salt and freshly cracked pepper, to taste.

Line a baking sheet with tin foil. Place a cooling rack on the baking sheet. Coat with cooking spray. Side Note: Cooking the fish on the rack will allow the fish to be crispy on both sides without flipping it over while cooking.

Combine the panko crumbs, Parmesan cheese, fresh parsley, garlic powder, sea salt, and freshly cracked pepper, to taste together on a plate. Dip the halibut in the panko mixture until evenly coated. Place the coated fish on top of the cooking rack.

Place the baking sheet into the refrigerator for 20-30 minutes. Side Note: This step will ensure the panko coating will stay on the fish.

Preheat the oven to 450 degrees. Spray the top of each piece of fish with olive oil cooking spray. Place the baking sheet with the fish into the oven and cook for 15 minutes or until the fish is cooked through and flaky. Remove from the oven and serve with a lemon wedge. Enjoy.

Red Tricycle Nomination:

I have been selected as one of the finalists in the Most Awesome Fantastic Family Recipes category in the 2012 Red Tricycle’s Totally Awesome Awards. Over 15,000 nominations were cast by moms and dads over a two-week period and I was chosen… HOW COOL IS THAT???

If you feel like it, click HERE^[1] to vote for me. Thanks!

The voting period runs for the next seven weeks, from October 14 – November 30.

Print^[2]

Parmesan-Panko Crusted Halibut

Yield: 2-4

Prep Time: 10 minutes plus 20 minutes in the refrigerator

Cook Time: 15 min.

Total Time: 45 min.

Ingredients:

2 halibut fillets, skin remove
1 tbsp olive oil, divided
1/2 lemon juice
Sea salt and freshly cracked pepper, to taste
1/2 cup plain panko crumbs
1/4 cup of Parmesan cheese
1 tbsp fresh parsley, chopped
1/4-1/2 tsp garlic powder
Cooking spray

Directions:

Drizzle the olive oil and lemon juice over both sides of the fish then season both sides with sea salt and freshly cracked pepper, to taste.

Line a baking sheet with tin foil. Place a cooling rack on the baking sheet. Coat with cooking spray. Side Note: Cooking the fish on the rack will allow the fish to be crispy on both sides without flipping it over while cooking.
Combine the panko crumbs, Parmesan cheese, fresh parsley, garlic powder, sea salt, and freshly cracked pepper, to taste together on a plate. Dip the halibut in the panko mixture until evenly coated. Place the coated fish on top of the cooking rack.

Place the baking sheet into the refrigerator for 20-30 minutes. Side Note: This step will ensure the panko coating will stay on the fish.

Preheat the oven to 450 degrees. Spray the top of each piece of fish with olive oil cooking spray. Place the baking sheet with the fish into the oven and cook for 15 minutes or until the fish is cooked through and flaky. Remove from the oven and serve with a lemon wedge. Enjoy.

Recipe and photo by For the Love of Cooking.net
Inspired by Fran Pritzl

References

^{^} HERE (awards.redtri.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

Root Beer Lamb Ribs or Whatever You Got

You know I always feel a little uneasy when I use a cut of
meat that you may not be able to easily find, but in this case I’m posting
guilt free, since this will work beautifully on whichever animal’s ribs you
happen to use. I’ve never actually had this on anything other than lamb, but
I’m going out on a limb. There’s just no way this isn’t going to be great on a
rack of baby back ribs.

The root beer and sesame combination really works
beautifully here, which is no surprise since we used that same one-two punch in
a braised lamb shoulder recipe a few years ago. I’d just returned from foodie
nirvana known as the Aspen Food & Wine Classic, and was anxious to share a
recipe adapted from one I learned from chef Richard Blais.

He originally used lamb ribs, and as great as my shoulder
chops were, I remember promising myself that I’d try it on ribs someday. It
took a while, but it was worth the wait. The subtle gaminess of the fatty rib
meat is a perfect foil for the sweet and spicy glaze, which seems even richer
scented by the toasted sesame.

By the way, these are lamb ribs from the breastplate of the
animal, NOT a rack of lamb from the loin, which also has a sort of similar row
of bones attached to the meat. Rack of lamb is crazy expensive, and if you want
to waste a lot of money, cooking it for 3 hours would be a great way to do it!

You’ll notice I didn’t slash the membrane on the back of the
ribs this time. I’ve decided on small ribs, like these and baby backs, that it
really doesn’t make much of a difference. Also, I forgot and didn’t realize
until I was doing the voiceover! Anyway, I hope you find some lamb ribs (call a
butcher and they will hook you up), or wimp out and use some pork ribs, but
either way, I hope you give these a try soon. Enjoy!

Ingredients for 4 portions:

2 racks of lamb ribs (aka bone-in lamb breast)

salt and pepper to taste

For the marinade:

2 tbsp toasted sesame oil

1 to 2 tbsp Sriracha chili sauce, or other chili paste/sauce

2 tsp salt

1 (12-oz) bottle root beer

For the glaze:

reserved marinade, boiled down by about half

3 crushed garlic cloves

1/3 cup chopped green onions

1/4 cup seasoned rice vinegar

1 tbsp sambal or fresh minced hot red chilies

*Roast lamb wrapped in foil at 250 F. for 2 1/2 hours, or
until almost tender, then uncover and glaze with sauce every 5-6 minutes at 400
F., until tender and gorgeous.

Chocolate Peppermint Cookies

by Pam on December 4, 2012

My daughter didn’t want a cake or cupcakes for her 10th birthday. Instead she wanted chocolate and peppermint cookies. I found this recipe on Tasty Kitchen^[1] that looked perfect. The house smelled amazing while these cookies baked and they put a huge smile on the birthday girl’s face. The peppermint frosting and candy cane crumbles made these chocolate cookies extra special. They turned out rich and decadent which is perfect for my chocolate loving daughter who absolutely LOVED them. Happy birthday to the sweetest girl I know. I am so thankful and proud to be your mom. xoxo

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Combine the flour, cocoa powder, baking soda and salt together in a small bowl – mix well.

Using a mixer, beat the butter and sugars together until creamy and smooth. Add the egg, vanilla, and peppermint extract and mix well with beater. Slowly add the flour mixture to the butter mixture until combined. Add the chocolate chips and the pieces of crushed candy cane; mix until combined.

Place teaspoons of dough on the baking sheet about 2 inches apart. Press the cookies with the back of the spatula to flatten them a bit. Place into the oven and bake 7-8 minutes; remove from the oven and let them cool for a few minutes before moving them to a wire rack.

Make the glaze by combining the powdered sugar, peppermint extract, and milk; mix until well combined. Drizzle the frosting over the cookies on the wire rack. Side Note: Place wax paper or a paper towel down under the rack for a quicker clean up. Sprinkled the crushed candy cane over the top of each cookie before the frosting sets. Enjoy!

Print^[2]

Save^[3]

Chocolate Peppermint Cookies

Yield: 15 large cookies

Prep Time: 10 min.

Cook Time: 10 min.

Total Time: 20 min.

Ingredients:

Cookies:

1 cup + 2 tbsp flour
1/3 + 2 tbsp cup unsweetened cocoa powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup unsalted butter, softened
1 cup brown sugar
1/3 cup + 2 tbsp white sugar
1 egg
3/4 tsp vanilla extract
1/4 tsp peppermint extract
1 cup semi-sweet chocolate chips
2 candy canes, crushed

Peppermint Glaze:

3/4 cups powdered sugar
1/4 tsp peppermint extract
3 1/2 tsp milk or half-and-half
Candy canes, crushed

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Combine the flour, cocoa powder, baking soda and salt together in a small bowl – mix well.

Using a mixer, beat the butter and sugars together until creamy and smooth. Add the egg, vanilla, and peppermint extract and mix well with beater. Slowly add the flour mixture to the butter mixture until combined. Add the chocolate chips and the pieces of crushed candy cane; mix until combined.

Place teaspoons of dough on the baking sheet about 2 inches apart. Press the cookies with the back of the spatula to flatten them a bit. Place into the oven and bake 7-8 minutes; remove from the oven and let them cool for a few minutes before moving them to a wire rack.

Make the glaze by combining the powdered sugar, peppermint extract, and milk; mix until well combined. Drizzle the frosting over the cookies on the wire rack. Side Note: Place wax paper or a paper towel down under the rack for a quicker clean up. Sprinkled the crushed candy cane over the top of each cookie before the frosting sets. Enjoy!

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Tasty Kitchen

References

^{^} Tasty Kitchen (tastykitchen.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)