Sweet and spicy fish

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I threw this recipe together for a quick dinner for my son and I.  I took two white fish fillets and dipped them in lemon juice to take away the fish smell and deglaze them.  The fish was tossed in a mixture of panko bread crumbs, pepper, and adobo seasoning.  The fillets were added to a hot pan of olive oil and pan fried for a minutes each.  I sauteed some broccoli on the side as a healthy choice of side.

Ingredients:

  • two fish fillets
  • panko bread crumbs
  • ginger powder
  • adobo seasoning
  • lemon juice
  • ground pepper
  • brocolli
  • garlic salt

Cook time: 15 minutes

Cost: Five dollars give or take since I had a lot of the spices

Backdraft Pops

back·draft/ˈbakˌdraft/

Noun:

A phenomenon in which a fire that has consumed all available oxygen suddenly explodes when more oxygen is made available.

My dad gave me a tin of Tabasco chocolates to try out.  He said he got the chocolates at REI of all places.  When I ate the chocolates I didn’t think too much of them until the after taste kicked in and boy o’ boy what a scorcher.  I have always wanted to make cake pops like the ones at Starbucks.  I had an epiphany at that very moment of making chocolate cake pops with cayenne pepper.  I watched some Youtube videos which all had different instructions.  I cooked a sheet of brownies and scraped the pan when they were done.  I mixed in chocolate frosting  and half a tablespoon of cayenne pepper then pressed it in a cake pop form.  I rolled the cake pops in Milton’s candy melts and let the pops set in the fridge til hard.  These pops were a big hit with my family and close friends.  I have not rolled these out to my guinea pigs yet Muahhhaaa!

 

Wait…muffins are spicy?

Yes muffins can be spicy apparently!  As you can see from most of my posts I tend to lean more on the dessert side of things and not so much on the appeteasers.  This recipe fit the bill for something new and the use of meat and not sugar for once.  I found this recipe on the same blog as the “Preggo Chocolate Chip Cookies” I just posted.  Any recipe with anything to do with pork products and I’m in….yes even Spam and bacon bits.  One  tip I can give is anyone who just got into cooking is measure your ingredients at first and then once you get comfortable with proportions stop with measuring because its a waste of time.  I threw the base ingredients together and chopped up almost a full bag of pepperoni for these babies.  Red pepper flakes really added a spicy aftertaste to these muffins and I added it liberally.  The pizza dipping sauce gave the muffins a mellow finish to the spiciness.  This appetizer would really be good for a football game.  The spicy muffins were another hit with my people and only came home with a few left.

Serving: 24 per pan

Cost: $25 and I had the rest.

Ingredients:

  • 3/4 cup flour
  • 3/4 teaspoon baking powder
  • 1 tablespoon Italian seasoning
  • pinch of salt (my addition, optional)
  • pinch of red pepper flakes (my addition, optional)
  • 3/4 cup whole milk
  • 1 egg, lightly beaten
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 cup cubed pepperoni
  • 1/2 cup store-bought pizza sauce

http://lickthebowlgood.blogspot.com/2010/07/annoying-habits.html

World Class Guacamole

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Ok ok I know this is a late post and no reason for it.  I am also sorry for the bad picture, I guess we enjoyed the dish way too much!  Father’s Day came and past us like a ship in the night.  I wanted to do cook for my dear old dad on his day.  My sister was nice enough to open up her house for a barbeque and did all of the cooking.  I know that my guacamole has been a big hit no matter where I have served it but I wanted to put another spin on it.  I know chipotle is all the rage or was a few years ago but wanted to try it anyways.  I bought all the ingredients for the dish but made the mistake of buying the avocados the day of which I am finding is a big no no because I got stuck with rock hard produce.  The best way to buy avocados is a few days in advance of your event, put them in a paper bag and put them by bananas which accelerates the ripening process.  So I have all the goods to make this dish but had to improvise.  I used an ice cream scoop to mash up the avocados as best as I could and added the rest of the ingredients.  Another tip is add the chipotle and blue cheese in small increments because there is nothing you can do when the flavor gets overly bold and no one wants to touch the dish.  I found using blue cheese crumbles gives a better punch than blue cheese dressing.  The guacamole was a big hit with my family but it’s always hard to tell with family and friends if they are being kind or it’s really good.

Ingredients:

4-5 Avocados

1 bundle of cilantro

1 tomato

1 package of blue cheese crumbles

1 large handful of bacon bits

1 lime

1 large pour of chipotle hot sauce

1 bundle of green onions

1 garlic clove

Cost: Twenty bucks give or take depending on deals

Serving size: 10-20 people

Cook time: It’s all prep work which takes ten minutes or so depending on how fast you can dice.

Dark and Stormy

I am not much of a mixed drink kinda guy, I prefer dark beer but I was hanging out with a friend a few nights ago and he suggested we make dark and stormies.  I picked up some dark rum, ginger beer, and limes which I later found out makes a party in your mouth!  We eyeballed the ratio so the drinks looked lighter than the pictures you will find on the internet.  I made a food blog no no and forgot to take a picture so I am providing a link to another site for the photo and recipe.  A dark and stormy has become one of my favorite mixed drinks because it has a sweet front note and spicy after taste.  I think this cocktail would make a great summer beverage just like my second favorite a mint julep..shhh I know they are kind of girly.

Dark and Stormy recipe

  • 5oz ginger beer
  • 2oz dark rum
  • ice in highball glass
  • sliced lime for garnish

Blackened Mahi Mahi with Mango Chutney

 

 

Cooking for yourself is not the most interesting thing to do after work but I was inspired to create something new and on the fly.  I had a few Mahi Mahi steaks defrosting as the main protein so I decided to create chutney which I have never done.  I bought a Totapuri mango at the store because it was cheaper than your standard mango and I figured it was still going to work for my dish.  I blackened the Mahi Mahi on a searing pan for a few minutes and added a tablespoon of butter to the pan.  I would not suggest adding butter to this dish if your kitchen does not have good ventilation or your health conscience…yeah looking at you Paula.  The chutney is basically just a diced mango mixed with a dash of cayenne pepper, dash of fennel, and dash of bacon bites..yes I said bacon bites.  I did not use a recipe and just made up the ingredients as I cooked, thanks cooking shows!

Ingredients:

  • Mahi Mahi
  • one mango
  • bacon bites
  • Fennel
  • Cayenne pepper
  • Butter

Cost: 75 cents for the mango and everything else I had

Yield: one fancy fillet of fish