Posts tagged ‘fish’

finger foods & football

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It’s no big secret I love Texas football (University of Texas that is). So, it was only fitting that my turn to cook was the night of the Fiesta Bowl (UT v. Ohio and thank goodness we won). I cooked up some eggrolls, made fish tacos, and an artichoke parmesan dip with baguette slices. I didn’t really cook much, although there was plenty of food.

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This is actually a tip from Michael. Use Gordon’s original battered fish fillets. Cook in oven as instructed. Once ready, cut up the fish, and then a few fresh limes, tomatoes, lettuce and serve with flour or corn tortillas. The cream sauce in the middle is from Chuy’s (http://www.chuys.com/). It’s their famous jalapeno cream sauce and it is fabulous with everything. It’s especially tasty with fish tacos.

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They sell this awesome garlic & herb butter at my local store. I had them slice up a baguette and when I got  home, I spread butter on all the baguette slices and put in the oven at 350 degrees for about 20 minutes, or until crispy.

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I served this with artichoke garlic dip.

Ingredients:

  • 1 clove of garlic (minced)
  • 2 cans of artichoke hearts (sliced and diced..as small as you can get it)
  • 1/2 cup to 1 cup of mayonnaise (i don’t measure but if the artichokes aren’t covered in mayo, you need more)
  • 1/2 cup grated parmesan

Preheat your oven to 350 degrees. Mince your garlic. Drain the cans of artichoke hearts and then dice them as small as you can get it. Place both garlic and artichokes into a bowl. Add the 1/2 cup mayo and the 1/2 cup grated parmesan cheese. Mix well. If needed, add more mayo. Once mixed, place into a baking dish and put in oven for 20-30 minutes, or until slightly browned. Serve with either crackers, baguette slices, or even tortilla chips.

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And then there was lumpia, which are Filipino eggrolls. Lumpia is made mostly of meat, and are much smaller than your normal eggroll. My mother made these from scratch. I’m usually the one who makes them, but for New Year’s she said she would. They’re awesome because you can freeze what you don’t cook and they’re good till…forever. hah. Anyways, she had an extra frozen batch from New Years and they are the perfect finger food, so she gave me the rest. They were deep fried to perfection. ^_^ Her exact recipe is secret, but there’s ground pork, shrimp, water chestnuts, green onions, carrots, and then seasonings.

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They were fantastic. All the food was pretty good and gone by the end of the night. For dessert, I found the yummiest chocolate ice cream bon bons. So good! The game had a happy ending, so we were all happy campers. Jumping up and down. I apologize to my neighbors for our loudness.

reina-sm-Chelle

January 17, 2009 at 5:45 am 3 comments

Broiled Sardines with Lemon and Herbs

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It’s our 1 year anniversary today! It kind of snuck up on us so we didn’t plan anything. But the sardines are really really good.
Broiled Sardines with Lemon and Herbs
  • 8 sardines
  • 1 lemon
  • 2 tsp (or more) coarse sea salt
  • 1 heaping tsp coarse ground pepper
  • 1/4 cup olive oil
  • sprigs of fresh thyme, oregano, or rosemary
  • chopped parsley to garnish
Preheat oven to 450. Or if your broiler is separate, preheat that.
Cut Lemon in half and then into eights, altogether 16 slices. I prefer organic lemons in this situation because you will want to eat all of the lemon (with peels).
Prep sardines, I like to cut off the heads then gut them and rinse them under running water to scale them.
Pour oil, salt, and pepper into broiler safe dish, I used a cast iron pan.
Rub each fish inside and out with the oil/salt/pepper.
Stuff a small sprig of herb in each fish along with 2 slices of lemon. Depending on the size of the fish it might not really fit but it’s ok if it’s all hanging out. If using rosemary, use sparingly, it can be overpowering here.
Turn on broiler and put the fish under it for 15-20mins, maybe longer depending on size of fish. It’s done when the fish skin is golden/crisp and the lemons are slightly caramelized.
Sprinkle on some parsley at the end.
The lemon juice and olive oil with the fish creates a bit of sauce and it’s great with some rice, couscous, orzo, or pasta.
lina-sm-L

January 13, 2009 at 8:02 am Leave a comment

Sardines grilled

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A stovetop fish grill (or roaster) is pretty cheap, you can get them for $10- $20 (possibly less) at Japanese or Korean markets. I use it often for mackerel fillets and it’s also good for grilling small veggies. It’s important you have good vents or be able to open up some windows; depending on what you are cooking it can get smoky (like with very oily fish).

Here I used some small sardines. The quickest way to prep them is to cut off the heads (optional, head on or off is up to you) and slit them down the middle, removing all the innards. Under running water you should be able to remove all the scales with your fingers alone. Over medium high heat it should cook about 3-4mins each side (maybe longer depending on size). It’s good to go with just some salt, pepper and lemon juice. It would go great with rice and miso soup with the addition of some scallions, (microplane grated) radish and ginger.

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lina-sm.gif

March 4, 2008 at 6:31 pm 1 comment


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