Kabayaki

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Kabayaki Sauce

2 Tbsp Soy Sauce or Teriyaki Sauce

2 Tbsp Rice Wine Vinegar or Mirin

2 Tbsp Sugar

4 Filets of Fish (cut into 4) I used tilapia

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Mix soy sauce, rice vinegar, sugar and heat.

Once it starts boiling put in fish until cooked. Remove fish from pan.

Let soy sauce mixture simmer until slightly thickened.

Flavour rice with Rice Seasoning or just plain rice. Top with the fish. Add thickened sauce.

Garnish with chopped green onions.

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Mexican Corn

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4 to 5 ears sweet corn, husks removed
2 tablespoons corn oil
1/2 cup mayonnaise
1 teaspoon chili powder
1 teaspoon garlic salt
Freshly ground black pepper
1 lime, quarteredDirections

Preheat a grill pan. Rub corn with oil and place on the grill pan, turning corn so all sides are charred, about 6 to 10 minutes. Or you can steam or boil your corn. Meanwhile, mix together mayonnaise, chili powder, garlic salt, and black pepper. Remove corn from grill and brush with the mayonnaise mixture. Serve with lime quarters to squeeze over corn.

Adapted from : http://www.foodnetwork.com/recipes/sunny-anderson/mexican-street-corn-recipe.print.html?oc=linkback

Parker’s Fish & Chips

 

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1½ pounds fresh cod fillets (choose thick ones)
Kosher salt
Freshly ground black pepper
½ cup plus 1 tablespoon all-purpose flour
½ tablespoon baking powder
½ teaspoon freshly grated lemon zest
1/8 teaspoon cayenne pepper
1 extra-large egg
Vegetable oil
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Baked “Chips”
2 large baking potatoes, unpeeled
2 tablespoons good olive oil
¾ teaspoon kosher salt
1/3 teaspoon freshly ground black pepper
½ teaspoon minced fresh garlic
½ teaspoon minced fresh rosemary leaves

Lay the cod fillets on a cutting board. Sprinkle both sides with salt and pepper. Cut the fillets in 1 1/2 x 3-inch pieces.

In a bowl, combine the flour, baking powder, lemon zest, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk in 1/2 cup of water and then the egg.

Pour 1/2 inch of oil into a large (12-inch) frying pan and heat it to about 360 degrees. Dip each fillet into the batter, allowing the excess to drip back into the bowl. Place it very carefully into the hot oil. Don’t crowd the pieces. Adjust the heat as needed to keep the oil between 360 and 400 degrees. Cook the fish on each side for 2 to 3 minutes, until lightly browned and cooked through. Remove to a plate lined with a paper towel. Sprinkle with salt and serve hot with the “chips.”

Baked “Chips”
Preheat the oven to 400 degrees.

Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You’ll have six long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with one cut side down.

Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve immediately.

From: http://www.barefootcontessa.com/recipes.aspx?RecipeID=172&S=0

Chickpea, Feta and Parsley Salad

So easy and yet so yummy!

Simple Provisions

Chickpea, Feta and Parsley Salad

A well worn cookbook is a map of taste. Flip through the pages and you’ll find the spine naturally giving way at favourite dishes, the recipes marked with notes or greasy fingers. It reveals the cooking history of it’s owner and holds memories in those oil splattered pages of shared meals and good times.

One of my most worn cookbooks is Falling Cloudberries by Tessa Kiros. It is a rich and colourful memoir that traverses the globe from Finland to South Africa via the Mediterranean to capture Kiros’ family recipes. If you let the pages of my copy fall open, they will land at Greece, and you’ll find the recipe for a chickpea salad.

This is a most satisfying salad. The chickpeas make it almost a meal in itself and the feta coats everything to make a salty, creamy dressing that comes to life with the citrus and herbs.

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