Saturday, August 30, 2008

Pan Fried Paprika Pangasius

I have been feeling fishy lately, so I have been enjoying a lot of simple and fast fish dishes. This recipe comes from the Cooking Thin with Chef Kathleen cookbook.

This is a simple recipe, not a lot to prep so lets get started.

Gather all your ingredients. Yes, my milk comes from a box. I never have milk in the house.

Add all of these fabulous flavors into a plastic bag with the flour. I think this entry is officially brought to you by the letter F!

In the bag...

In a separate container combine lemon juice, parsley and chives. I was out of capers, doh!

Send the fish swimming in the milk

Then to the powder room to be covered with the delicious coating.

Get your pan going with some olive oil.

Get it browning and then when it is cooked, get it out of that pan, we have a sauce to make!

Add in the lemon juice with the herbs and give it a stir. Plate your fish and drizzle the sauce over it.

I love this picture because it shows that every cook, no matter the experience, goofs and messes up sometimes. I tore off a nice chunk of the coating of the fish and decided to take the picture right on the goof up. It is OK if your food doesn't look perfect, as long as it tastes good, and this meal tastes GREAT!

Thursday, August 28, 2008

German Potato Salad

A large part of my family is German but I have never had German potato salad so I thought I would give it a try.

This recipe serves one! First thing you gotta do is get the potatoes in a pan of water and put it on high. Then we gather our ingredients.

2 yellow potatoes or red potatoes will work for this.

Slice them up, but not too thin, you don't want chips.

Dice up some onion, or use what you have already diced as I did. I tend to dice an onion on Sunday to use throughout the week.

Beef Broth

Celery Seed. This is one of my favorite spices.

Cider vinegar.

I pre-measure everything so it is ready to add once I start cooking.

After all of this prep your potatoes should be done.

drain the potatoes and set them aside.

Believe it or not only one burner of my stove works well, so I have to spread stuff out and it often takes longer to cook meals. If you have two working burners you can start your bacon while you are prepping.

Once the bacon is cooked, remove it and throw in your onions. Once those have softened it is time to add the flour.

Stir the flour amongst the onions. This will act as a thickener after you add the liquid.

Add in the broth and stir until it thickens.

Grab your bacon and potatoes and get those in the pan with the rest of your ingredients.

Give it all a stir to combine and you are ready to eat!

The Germans really know how to make a great salad. You want to serve this warm so it may not be the perfect summer salad, but fall is just around the corner!

I served it with a nice hot dog and it was the perfect lunch. The hubby tasted this and said that if it was just totally covered in bacon it would be a lot better. Ah well, at least he tasted it!

Monday, August 25, 2008

Sesame Seared Albacore Tuna

This meal is so incredibly easy but ends up looking very fancy and tasting AMAZING. You can see the Recipe on Allrecipes and adjust to the number of servings you want. The following is for one serving.


* 1 tablespoon soy sauce
* 3/4 teaspoon mirin (Japanese sweet wine)
* 3/4 teaspoon honey
* 1-1/2 teaspoons sesame oil
* 3/4 teaspoon rice wine vinegar
* 1 (6 ounce) tuna steaks
* 2 tablespoons sesame seeds
* wasabi paste
* 3/4 teaspoon olive oil


1. In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
2. Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
3. Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

These are your sauce ingredients. Sesame Oil, Honey, Mirin and Soy Sauce. (somehow the rice wine vinegar was not in time for the photo, he will try to be more punctual next time!)

Sprinkle some sesame seeds on a plate.

Stir together the sauce. I opted against wasabi with my sauce. I do like wasabi, but I really wanted to taste the fish and not feel a lot of heat.

Get a pan going over high heat with some oil.

Drop the tuna on the sesame seeds and coat both sides.

Pop it in the pan for about 30 seconds on each side. The pan needs to be HOT!! If you are not a fan of raw fish you can leave it on a bit longer, but don't burn the sesame seeds!!

I served it with some frozen peas and carrots I heated in a pan with a little butter and salt.

The tuna was perfectly cooked, the toasted sesame seeds were delicious and the dipping sauce was one of my favorite sauces I have ever made.

Saturday, August 23, 2008

Tuna with Lemon Caper Butter

I love seafood and really should post it more on here. To remedy that, I am going to share a couple of Tuna dishes that I adored.

The recipe can be found here. I based my meal on this but didn't follow it exactly. Read over the recipe and then grab your ingredients. I served this over some wheat spaghetti, so if you'd like to do that as well, get some water boiling. I made extra of the sauce so I'd have enough for the pasta also.


* 4 tablespoons butter
* 1 small clove garlic, finely minced
* 2 tablespoons lemon juice
* 1 teaspoon lemon zest
* 2 teaspoon capers, drained and rinsed, chopped
* 1 teaspoon fresh chopped parsley
* olive oil
* 4 tuna steaks
* salt and pepper

Heat broiler. Oil the rack of a broiler pan and place in the oven.

In a small skillet over low heat, melt butter; add garlic, lemon juice, zest, and capers. Simmer for 30 seconds. Stir in parsley. Remove from heat.

Rub olive oil over the tuna steaks; sprinkle with salt and pepper. Arrange tuna on the hot prepared pan. Broil about 6 inches from heat for 8 to 10 minutes, turning carefully about halfway through the cooking time. The tuna steaks should still be somewhat pink in the middle, depending on how you like your fresh tuna done. Drizzle warmed lemon caper sauce over the tuna steaks before serving.
Serves 4.

Not a lot goes into this but a lot of flavor comes out.

These little guys are one of the main reasons for the flavor burst.

This is another wonderful flavor combination.

Zesting your lemons really adds a lot of flavor to your food. It also smells amazing. Zest it right into the pan with the butter.

Yum, add the lemon juice as well. Get the butter melted.

Chop up your capers. Your water should be boiling so toss in your spaghetti if you chose to serve with noodles.

Add the capers to the butter and lemon and get it just melted and then get it off the heat.

Season your tuna steak with some salt and pepper. You can broil as the recipe suggests or you can pan sear. I love me some pan seared tuna, so that is the route I chose.

Fry it quickly on each side, as much as you prefer. I like it raw in the middle.

Toss the pasta with some of the sauce and reserve some for the fish. Serve it all up and pour the remaining sauce over the tuna.

This is fast and SO good. I love tuna and this really lets you taste the fish but adds in a great complexity.