Orly style deep fried swordfish.
2 pounds swordfish
1/2 cup flour
Few sprigs parsley
8 ounces of tomato sauce
Cut the fish into fillets. Season well, and roll in flour; dip in beaten eggs and roll in bread crumbs. Fry in deep fat to a nice brown color. Drain and serve garnished with parsley and slices of lemon, with a sauce boat of tomato sauce on the side.
You will love this dip for celery sticks and chips and just about anything you can dip. And it only takes about five minutes to make.
Makes 2 – 2 -1/2 Cups
1 can (3 oz.) Blue Diamond Smokehouse Almonds
1 cup Mayonnaise
1 cup Yogurt, Plain
1 Tbsp. Balsamic Vinegar
1/4 tsp. Black Pepper
1/4 lb. Any Blue-Veined Cheese, softened
Finely chop the almonds using a food processor or a clean coffee grinder. If you don’t clean the coffee grinder you will have a slightly coffee flavored almond dip.
In a bowl, combine the mayonnaise, yogurt, balsamic vinegar, black pepper, cheese and chopped almonds. Mix well and refrigerate for 2 hours before serving.
Serve with raw vegetables or as a dip.
If you can spare a couple of beers, this is a great marinade for beef or pork ribs grilled on a dome top.
Three (12 oz) beers
1 tablespoon horseradish
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon mustard powder
1 large onion, chopped
4 garlic cloves, crushed and minced or chopped
Combine ingredients and whisk. If making ahead blend for a short burst in a blender of food processor. Keep refrigerated and coat ribs on both sides to marinate for 4 hours or overnight.
Inspired or Credited to: The Menlo Mansion back garden area
This recipe creates a nice and subtle combination of trout and seasoning
2 teaspoons olive oil
2 boned trout, 8 ounces each (heads on or off, if you can stand looking a trout in the eye)
1/4 teaspoon salt
1/8 teaspoon pepper
4 sprigs fresh rosemary
2 tablespoons fresh parsley
1 lemon, quartered
Place 2 sprigs of rosemary inside of each trout.
Heat coals. Platform heavy duty foil, or meshed fish cooking plate onto hot grill. Soaked wood planks will work as well. Cook 5 minutes per side, or until opaque through to the middle.
Remove and slice down the center, lengthwise. Plate with fresh parsley and lemon wedges.
Goes well with (optional): Lemon quarters and a fresh Pinot Griggio
Inspired or Credited to: 1980 Food Section of the San Francisco Examiner
New Potatoes with Butter and Herbs
New potatoes offer a delicious variation to the typical massive monster rib eye and super sized California baking potato.
12 small new potatoes
4 teaspoons butter
4 teaspoons minced fresh parsley or 1 – 1/2 teaspoons dried chives
Fresh parsley sprigs (garnish)
Peel 1/2 inch strip of red potato skin from around the center of each potato and place in potatoes in a medium sized sauce pan with cold water. Add additional water to the saucepan to cover the tops of the potatoes by about 2 inches. Bring to a boil over medimum high-heat. Boil until the potatoes can be easily pierced with a fork but are still firm. Shouldn’t take longer than 20 minutes; drain. Cover to keep the potatoes warm.
Melt 4 teaspoons butter. Stir in minced parsley and chives. Pour butter mixture over the potatoes and toss to coat. Spoon the potatoes into a serving bowl. Garnish with sprigs of parsley and serve hot.
Goes well with (optional): Any meat dish!
Onion Juice based Marinade
makes any Steak Tender and Sweet!
This recipe comes to us from a buddy in Japan. It is so crazy and so simple that you will not believe how good and tender any steak can be.
In Six easy steps you will have the tenderest steak you have ever cut into — if you even have to cut into it. You will probably be able to eat it with just a FORK!
- 1 Large Yellow Onion
- 1/8 Teaspoons Ground Pepper
- 1/4 Teaspoons Salt
Salt and pepper both sides of your steak. Press the salt and pepper hard into the surface of the meat.
Add salt and pepper – press down into meat.
Quarter a half of a sweet large yellow onion.
Quarter the onion.
Puree to a pulpy sauce in a food processor or mini-chopper.
Add onions to the mini-chopper.
Chop into pulp.
Puree into fine chunks, pulpy but not completely into juice.
Toss the steak and onion juice and pulp in a plastic Zip-loc style bag.
Drop the steak into a Zip-loc style bag.
Add the pureed onions to the steak.
Press down and clear the bag of excess air.
Coat both sides of the steak with the onion juice.
Store the steak coated in the onion juice in the fridge.
Marinate for less than 1 hour and grill as usual.
Throw away your steak knife and cut it with just a fork. ENJOY!
It is about time that ODCW gets with the program. Coming in 2011 all new interface pages built on the HTML 5 specifications and an ever expanding recipe database built by the top chef himself — me.
Here’s to good cooking everywhere.