Elmer Gantry
LPSG Legend
I had a big pomegranate tree in the front yard of my first house years ago.
I had no idea of what to do with them at the time and mostly let the possums feast on them.
Big culinary regret.
I had a big pomegranate tree in the front yard of my first house years ago.
I had no idea of what to do with them at the time and mostly let the possums feast on them.
Big culinary regret.
Blackberry Glazed Ham
![1726875890648.jpeg]( "1726875890648.jpeg")
There are many ways to glaze a ham. Besides the standard honey or pineapple, maple is quite popular. I love to glaze a ham with pomegranate; however, I don't want to seem obsessive. That's today will another favorite, blackberries.
3 cups blackberries.
4 tsp Dijon mustard.
1/2 cup maple syrup.
1/2 brown sugar, optional
1 cup cranberry juice (or orange juice).
2 sliced jalapenos, optional.
1/2 cup water.
4 tsp cornstarch.
In a sauce pan, whisk together mustard, syrup, and juice.
Stir in blackberrries.
Bring to a boil.
In a bowl, whisk together water and cornstarch.
When blackberries are boiling, add cornstarch.
Reduce heat.
Continue boiling for a few minutes.
Reserve some for serving.
Baste ham.
Cook ham according to package instructions.
Baste every 20 minutes until done.
Ham it up for your next holiday!
There are many ways to glaze a ham. Besides the standard honey or pineapple, maple is quite popular. I love to glaze a ham with pomegranate; however, I don't want to seem obsessive. That's today will another favorite, blackberries.
3 cups blackberries.
4 tsp Dijon mustard.
1/2 cup maple syrup.
1/2 brown sugar, optional
1 cup cranberry juice (or orange juice).
2 sliced jalapenos, optional.
1/2 cup water.
4 tsp cornstarch.
In a sauce pan, whisk together mustard, syrup, and juice.
Stir in blackberrries.
Bring to a boil.
In a bowl, whisk together water and cornstarch.
When blackberries are boiling, add cornstarch.
Reduce heat.
Continue boiling for a few minutes.
Reserve some for serving.
Baste ham.
Cook ham according to package instructions.
Baste every 20 minutes until done.
Ham it up for your next holiday!
Orange Glazed Turkey
![1726878039950.jpeg]( "1726878039950.jpeg")
Besides an assemblage of candies and toys, my Christmas stocking always contained a hearty handful of unshelled peanuts and one magnificently plump orange.
Oranges have a long history with Christmas. While bad children got coal, good children received gold. Few could afford real gold, so they substituted oranges. Unlike today, they were hard to come by. They were rare and expensive. They surely were an expression of love, good fortune, and hope for the future.
Of course, oranges are quite versatile. I think they mingle well, even in the Thanksgiving dinner.
Taste wise, turkey is the least appetizing of the meats. It's right above shoe leather, which is sometimes softer. Clearly, turkey needs all the help it can get!
Plan ahead.
Defrost your turkey days ahead of time. You don't want to sudden find yourself peering over a 12 pound ice cube. You can't bake that. (A 12 pound turkey can take up to 4 days to defrost.)
If the ingredient list has anything more than "turkey", there has probably been salt injected into the flesh. It that case, brining isn't really needed.
If you do brine, do it the day before.
Pop-up indicators, commonly used in turkeys, are handy. They are also not always accurate. Getting a thermometer you can prove the meat with is ideal. To be done, the breast should read 155° - 160°, the the thickest part of thighs should read higher, 165° - 170°.
Avoid stuffing your turkey with stuffing. Yeah, that tradition should probably stop. Before cooking, bacteria can seep from the turkey into the stuffing, where it may not become hot enough to kill the germs. Err on the side of caution, make stuffing on the side.
Butter doesn't just add flavor, it helps brown the turkey. Don't skimp out on the butter.
If your roasting pan has an elevated rack, that's awesome. Use it. It it doesn't, put a wire rack in the pan. Elevate your bird! Having no rack is no excuse. Use several feet of aluminum foil to cook a ring or spiral. Rest the bird on that.
You don't have to obsess yourself about basting. It doesn't really do much for the flavor; however, it will keep lowering the oven temperature. To help keep the bird moist, ensure a little water is always at the bottom of the pan.
Always glaze your turkey.
Let's get started.
1 turkey (12-16 lb), not frozen!
1/4 cup salt.
2 tsb black pepper.
3 tbs brown sugar.
2 tbs orange zest.
5 tbs butter, softened.
for the glaze:
1/4 cup honey.
2 tbs soy sauce.
1 tsp Worcestershire sauce.
3 tbs butter.
1 tbs Rosemary.
1/3 cup orange juice.
Remove giblets from turkey. (Use that for gravy)
Dry bird with paper towels.
Set bird on rack in roasting pan.
In a bowl combine salt, pepper, sugar, and zest.
Rub this all over the bird, inside, outside, over skin, and under skin.
Let bird rest in refrigerator overnight.
Take bird out of refrigerator, resting at room temperature for one hour.
Preheat oven to 400°.
Divide butter in half.
Spread half of he butter under the skin.
Spread the other half over the skin.
Put bird in oven with feet point toward the back.
Ensure a little water is in the bottom of the roasting pan.
Ensure there is always water at the bottom.
Roast for 30 minutes.
In a sauce pan boil remaining ingredients.
Boil for 5 minutes, until slightly thickened.
(It won't be thick.)
Turn oven down to 300°.
Make one glazing to bird.
Check water level, add if needed.
Glaze and check water every 30 minutes.
Total cooking time will be around 3 hours.
If bird is browning too quickly, shield top with aluminum foil.
Enjoy.
Besides an assemblage of candies and toys, my Christmas stocking always contained a hearty handful of unshelled peanuts and one magnificently plump orange.
Oranges have a long history with Christmas. While bad children got coal, good children received gold. Few could afford real gold, so they substituted oranges. Unlike today, they were hard to come by. They were rare and expensive. They surely were an expression of love, good fortune, and hope for the future.
Of course, oranges are quite versatile. I think they mingle well, even in the Thanksgiving dinner.
Taste wise, turkey is the least appetizing of the meats. It's right above shoe leather, which is sometimes softer. Clearly, turkey needs all the help it can get!
Plan ahead.
Defrost your turkey days ahead of time. You don't want to sudden find yourself peering over a 12 pound ice cube. You can't bake that. (A 12 pound turkey can take up to 4 days to defrost.)
If the ingredient list has anything more than "turkey", there has probably been salt injected into the flesh. It that case, brining isn't really needed.
If you do brine, do it the day before.
Pop-up indicators, commonly used in turkeys, are handy. They are also not always accurate. Getting a thermometer you can prove the meat with is ideal. To be done, the breast should read 155° - 160°, the the thickest part of thighs should read higher, 165° - 170°.
Avoid stuffing your turkey with stuffing. Yeah, that tradition should probably stop. Before cooking, bacteria can seep from the turkey into the stuffing, where it may not become hot enough to kill the germs. Err on the side of caution, make stuffing on the side.
Butter doesn't just add flavor, it helps brown the turkey. Don't skimp out on the butter.
If your roasting pan has an elevated rack, that's awesome. Use it. It it doesn't, put a wire rack in the pan. Elevate your bird! Having no rack is no excuse. Use several feet of aluminum foil to cook a ring or spiral. Rest the bird on that.
You don't have to obsess yourself about basting. It doesn't really do much for the flavor; however, it will keep lowering the oven temperature. To help keep the bird moist, ensure a little water is always at the bottom of the pan.
Always glaze your turkey.
Let's get started.
1 turkey (12-16 lb), not frozen!
1/4 cup salt.
2 tsb black pepper.
3 tbs brown sugar.
2 tbs orange zest.
5 tbs butter, softened.
for the glaze:
1/4 cup honey.
2 tbs soy sauce.
1 tsp Worcestershire sauce.
3 tbs butter.
1 tbs Rosemary.
1/3 cup orange juice.
Remove giblets from turkey. (Use that for gravy)
Dry bird with paper towels.
Set bird on rack in roasting pan.
In a bowl combine salt, pepper, sugar, and zest.
Rub this all over the bird, inside, outside, over skin, and under skin.
Let bird rest in refrigerator overnight.
Take bird out of refrigerator, resting at room temperature for one hour.
Preheat oven to 400°.
Divide butter in half.
Spread half of he butter under the skin.
Spread the other half over the skin.
Put bird in oven with feet point toward the back.
Ensure a little water is in the bottom of the roasting pan.
Ensure there is always water at the bottom.
Roast for 30 minutes.
In a sauce pan boil remaining ingredients.
Boil for 5 minutes, until slightly thickened.
(It won't be thick.)
Turn oven down to 300°.
Make one glazing to bird.
Check water level, add if needed.
Glaze and check water every 30 minutes.
Total cooking time will be around 3 hours.
If bird is browning too quickly, shield top with aluminum foil.
Enjoy.
Cocadas
![1726897018607.jpeg]( "1726897018607.jpeg")
Coconut candies are popular in Latin America. When Spaniards invaded, they brought with them a love for sweets. One result was cocadas.
Sweet, nutty, and chewy...
1 & 1/3 cup sweetened coconut flakes.
1/3 cup macadamia nuts, chopped (or almonds).
1/3 cup dulce de leche (sweetened condensed milk).
Preheat oven to 350°.
With cooking spray, spray baking sheet or mini muffin pan.
Combine together ingredients in a bowl.
Mix well.
It may seem dry.
Divide mixture equally into the 24ini muffin cups or using cookie scoop, form small balls and place on baking sheet.
Bake 10-13 minutes, until golden browned.
Consider modifying the flavor with vanilla extract, almond extract, or cinnamon.
Have a sweet day.
Coconut candies are popular in Latin America. When Spaniards invaded, they brought with them a love for sweets. One result was cocadas.
Sweet, nutty, and chewy...
1 & 1/3 cup sweetened coconut flakes.
1/3 cup macadamia nuts, chopped (or almonds).
1/3 cup dulce de leche (sweetened condensed milk).
Preheat oven to 350°.
With cooking spray, spray baking sheet or mini muffin pan.
Combine together ingredients in a bowl.
Mix well.
It may seem dry.
Divide mixture equally into the 24ini muffin cups or using cookie scoop, form small balls and place on baking sheet.
Bake 10-13 minutes, until golden browned.
Consider modifying the flavor with vanilla extract, almond extract, or cinnamon.
Have a sweet day.
Mango Lemon Squares
![1726926125693.jpeg]( "1726926125693.jpeg")
Shortbread was developed in the 12th century.
Lemon curd dates back to the 19th century. They were together to make lemon squares until the 1960's.
Adding mango gives it a kick.
for crust:
1 cup butter, room temperature.
2 cups flour.
1/2 cup sugar.
for filling:
1 cup lemon juice.
1 tbs lime juice.
1/2 cup mango, diced.
1 & 1/2 cups sugar.
1/4 cup flour.
4 large eggs.
1 tsp vanilla extract.
for garnish:
Powdered sugar.
Preheat oven to 350°.
Line a 9x13" baking pan with parchment paper.
Mix together crust ingredients.
Evenly pess crust dough to bottom of pan.
Bake 15-20 minutes, until firm and golden.
Remove, set aside.
Blend mango and lime juice to form a smooth puree.
In a bowl, combine sugar and flour.
Whisk in eggs, lemon juice, vanilla, and puree.
Pour over still warm crust.
Bake 25-30 minutes, until no longer jiggly.
Remove from from oven and cool.
Filling will harden as it cools.
Garnish with powdered sugar.
Enjoy.
Shortbread was developed in the 12th century.
Lemon curd dates back to the 19th century. They were together to make lemon squares until the 1960's.
Adding mango gives it a kick.
for crust:
1 cup butter, room temperature.
2 cups flour.
1/2 cup sugar.
for filling:
1 cup lemon juice.
1 tbs lime juice.
1/2 cup mango, diced.
1 & 1/2 cups sugar.
1/4 cup flour.
4 large eggs.
1 tsp vanilla extract.
for garnish:
Powdered sugar.
Preheat oven to 350°.
Line a 9x13" baking pan with parchment paper.
Mix together crust ingredients.
Evenly pess crust dough to bottom of pan.
Bake 15-20 minutes, until firm and golden.
Remove, set aside.
Blend mango and lime juice to form a smooth puree.
In a bowl, combine sugar and flour.
Whisk in eggs, lemon juice, vanilla, and puree.
Pour over still warm crust.
Bake 25-30 minutes, until no longer jiggly.
Remove from from oven and cool.
Filling will harden as it cools.
Garnish with powdered sugar.
Enjoy.
Mango Cake
![1726929197310.jpeg]( "1726929197310.jpeg")
Mangos were first cultivated 5,000 years ago in eastern India. Today they're used in tropical dishes worldwide.
1 cup flour.
1 tsp baking powder.
1/4 tsp baking soda.
1/8 tsp salt.
1/2 cup butter, room temperature.
1/2 cup sugar.
2 eggs.
1/2 cup mango puree.
1 tsp vanilla.
Grease or line 8x4" loaf pan with parchment paper.
Sift together flour, powder, soda, and salt.
Sift flour two more times.
In a bowl, beat butter until fluffy.
Beat in sugar until well incorporated.
One at a time, best in eggs.
Best in puree and vanilla.
Taking care not to over mix, in three parts fold dry mixture into moist mixture.
Put into loaf pan.
Bake for about 32 minutes, until inserted toothpick comes out clean.
Cool for 10-15 before removing from pan.
Cool completely before cutting.
Optional icing:
4 oz cream cheese, room temperature.
1/2 powdered sugar.
1 tsp vanilla.
3 tbs milk.
Beat cream cheese until smooth.
Add other ingredients.
Mix well until smooth.
Drizzle over top of cake.
Whether with or without icing, enjoy!
Mangos were first cultivated 5,000 years ago in eastern India. Today they're used in tropical dishes worldwide.
1 cup flour.
1 tsp baking powder.
1/4 tsp baking soda.
1/8 tsp salt.
1/2 cup butter, room temperature.
1/2 cup sugar.
2 eggs.
1/2 cup mango puree.
1 tsp vanilla.
Grease or line 8x4" loaf pan with parchment paper.
Sift together flour, powder, soda, and salt.
Sift flour two more times.
In a bowl, beat butter until fluffy.
Beat in sugar until well incorporated.
One at a time, best in eggs.
Best in puree and vanilla.
Taking care not to over mix, in three parts fold dry mixture into moist mixture.
Put into loaf pan.
Bake for about 32 minutes, until inserted toothpick comes out clean.
Cool for 10-15 before removing from pan.
Cool completely before cutting.
Optional icing:
4 oz cream cheese, room temperature.
1/2 powdered sugar.
1 tsp vanilla.
3 tbs milk.
Beat cream cheese until smooth.
Add other ingredients.
Mix well until smooth.
Drizzle over top of cake.
Whether with or without icing, enjoy!
Sopaipilla
![1726934207796.jpeg]( "1726934207796.jpeg")
Pumpkin was an integral part of Native Americans before Europeans began colonization. It's often overlooked that Native Americans in South America used pumpkin too.
Sopaipilla is one of the many components of Chilean cuisine. Served either savory or sweet. Yes, it can be a dessert. In a way it's like a hybrid of fried bread and pancakes with pumpkin.
![1726934672777.jpeg]( "1726934672777.jpeg")
1 cup pumpkin puree. (Either baked and pureed or use canned).
2 cups flour.
2 tsp baking powder.
1 tsp salt.
3 tbs butter, melted.
Sift flour, powder, and salt together.
Mix in other ingredients to form a dough.
Knead dough a few times.
Cover.
Let rest rest 20 minutes.
Roll out dough to 1/4" thickness.
Cut out circles, using a large round cookie cutter will help.
Pierce circle several times with a fork.
Heat oil to 350°.
Fry 1-2 minutes on each side.
Will be golden brown when done.
Serve with meal or sprinkle with cinnamon and sugar for a treat.
Pumpkin was an integral part of Native Americans before Europeans began colonization. It's often overlooked that Native Americans in South America used pumpkin too.
Sopaipilla is one of the many components of Chilean cuisine. Served either savory or sweet. Yes, it can be a dessert. In a way it's like a hybrid of fried bread and pancakes with pumpkin.
1 cup pumpkin puree. (Either baked and pureed or use canned).
2 cups flour.
2 tsp baking powder.
1 tsp salt.
3 tbs butter, melted.
Sift flour, powder, and salt together.
Mix in other ingredients to form a dough.
Knead dough a few times.
Cover.
Let rest rest 20 minutes.
Roll out dough to 1/4" thickness.
Cut out circles, using a large round cookie cutter will help.
Pierce circle several times with a fork.
Heat oil to 350°.
Fry 1-2 minutes on each side.
Will be golden brown when done.
Serve with meal or sprinkle with cinnamon and sugar for a treat.
Potato Balls
![1726936171007.jpeg]( "1726936171007.jpeg")
This is a fun and interesting way to present potatoes, especially if you end up having leftover mashed potatoes.
2 cups mashed potatoes.
1 cup cooked ground sausage.
3/4 cup cheddar cheese, grated.
2 tbs chives, minced (or green onion).
2 large eggs.
Salt & Pepper, only if mashed potatoes were unseasoned.
Heat oven to 400°.
With cooking spray, spray mini muffin pan.
Add potatoes to large bowl.
Add salt and pepper, if needed.
Mix in sausage, cheese, eggs, and chives.
Ensure ingredients are fully incorporated.
Scoop out some of mixture, plopping into muffin cups of pan
Bake 25 minutes.
Exterior will be crispy and golden brown.
Serve warm.
A few variations:
Mexican:
Use Taco seasoned beef instead of sausage.
Bacon Cheddar:
Substitute bacon bits for the sausage.
Ham & Cheese:
Use cubed ham instead of sausage.
Spicy:
Add jalapenos or red pepper flakes.
Enjoy!
This is a fun and interesting way to present potatoes, especially if you end up having leftover mashed potatoes.
2 cups mashed potatoes.
1 cup cooked ground sausage.
3/4 cup cheddar cheese, grated.
2 tbs chives, minced (or green onion).
2 large eggs.
Salt & Pepper, only if mashed potatoes were unseasoned.
Heat oven to 400°.
With cooking spray, spray mini muffin pan.
Add potatoes to large bowl.
Add salt and pepper, if needed.
Mix in sausage, cheese, eggs, and chives.
Ensure ingredients are fully incorporated.
Scoop out some of mixture, plopping into muffin cups of pan
Bake 25 minutes.
Exterior will be crispy and golden brown.
Serve warm.
A few variations:
Mexican:
Use Taco seasoned beef instead of sausage.
Bacon Cheddar:
Substitute bacon bits for the sausage.
Ham & Cheese:
Use cubed ham instead of sausage.
Spicy:
Add jalapenos or red pepper flakes.
Enjoy!
Cheesecake Stuffed Strawberries
![1726938424179.jpeg]( "1726938424179.jpeg")
This is a fun appetizer, dessert, or treat.
1 lb fresh strawberries.
8 oz cream cheese, softened.
1 cup powdered cheese.
1 tsp vanilla
Powdered graham cracker as garnish.
Rinse and clean strawberries.
Remove cap.
Using a parking knife, remove a little of the interior.
Prepare all berries.
In a bowl, beat cream cheese, adding in powdered cheese, and vanilla.
Best until fluffy and smooth.
Put cheese mixture into a ziplock bag.
Seal bag.
Snip one corner of ziplock off, making small hole.
Push mixture through hole, into strawberry openings.
Garnish with graham cracker crumbs.
This is a fun appetizer, dessert, or treat.
1 lb fresh strawberries.
8 oz cream cheese, softened.
1 cup powdered cheese.
1 tsp vanilla
Powdered graham cracker as garnish.
Rinse and clean strawberries.
Remove cap.
Using a parking knife, remove a little of the interior.
Prepare all berries.
In a bowl, beat cream cheese, adding in powdered cheese, and vanilla.
Best until fluffy and smooth.
Put cheese mixture into a ziplock bag.
Seal bag.
Snip one corner of ziplock off, making small hole.
Push mixture through hole, into strawberry openings.
Garnish with graham cracker crumbs.
Cherry Cookies
![1726971023803.jpeg]( "1726971023803.jpeg")
This isn't your typical cookie!
2 tbs maraschino cherry juice (saved from cherry jar).
12 oz jar maraschino cherries, no stems, cut into bits, patted dry.
1 & 3/4 cup flour.
1/2 tsp baking soda.
3/4 cup sugar.
1/4 cup brown sugar.
1/2 tsp salt.
1/2 cup butter.
1 tsp apple cider vinegar (or white vinegar).
1 tsp almond extract.
1 large egg.
Set aside cherry juice.
Drain maraschino cherry jar.
Lay cherries on paper towels.
Remove stems if present.
Cut cherries in half.
Cut each half into six pieces.
(For every cherry you should get 12 pieces).
Blot pieces dry with more paper towels.
Set cherries aside.
Preheat oven to 350°.
Line baking sheet with parchment paper.
Set baking sheet(s) aside.
In a bowl, melt the butter.
Mix in both sugars (brown & white) until fully incorporated.
Add the egg, extract, vinegar, and cherry juice.
Whisk until smooth.
Sprinkle soda and salt on top.
Stir well.
Add flour, stirring until nearly incorporated.
Fold in the cherries.
Scoop out 2 tablespoons of dough per cookie.
Place on baking sheet about two inches apart.
Bake 10-12 minutes, until edges are set.
Remove from oven.
Rest at least two months nutes before moving to a wire rack to cool completely.
If you desired, you could add 1/2 cup of chocolate chips; however, white chocolate, in this case, makes the cookie a bit too sweet.
Maraschino cherries were developed in an Italian province (that is today called Croatia).
Long ago, maraschino cherries were preserved in a special liqueur, dalmatia. When the liqueur became scarce, the cherries were difficult to acquire. They became a delicacy of royalty and the wealth.
Today, however, we can enjoy the cherries without being heir to a thrown.
This isn't your typical cookie!
2 tbs maraschino cherry juice (saved from cherry jar).
12 oz jar maraschino cherries, no stems, cut into bits, patted dry.
1 & 3/4 cup flour.
1/2 tsp baking soda.
3/4 cup sugar.
1/4 cup brown sugar.
1/2 tsp salt.
1/2 cup butter.
1 tsp apple cider vinegar (or white vinegar).
1 tsp almond extract.
1 large egg.
Set aside cherry juice.
Drain maraschino cherry jar.
Lay cherries on paper towels.
Remove stems if present.
Cut cherries in half.
Cut each half into six pieces.
(For every cherry you should get 12 pieces).
Blot pieces dry with more paper towels.
Set cherries aside.
Preheat oven to 350°.
Line baking sheet with parchment paper.
Set baking sheet(s) aside.
In a bowl, melt the butter.
Mix in both sugars (brown & white) until fully incorporated.
Add the egg, extract, vinegar, and cherry juice.
Whisk until smooth.
Sprinkle soda and salt on top.
Stir well.
Add flour, stirring until nearly incorporated.
Fold in the cherries.
Scoop out 2 tablespoons of dough per cookie.
Place on baking sheet about two inches apart.
Bake 10-12 minutes, until edges are set.
Remove from oven.
Rest at least two months nutes before moving to a wire rack to cool completely.
If you desired, you could add 1/2 cup of chocolate chips; however, white chocolate, in this case, makes the cookie a bit too sweet.
Maraschino cherries were developed in an Italian province (that is today called Croatia).
Long ago, maraschino cherries were preserved in a special liqueur, dalmatia. When the liqueur became scarce, the cherries were difficult to acquire. They became a delicacy of royalty and the wealth.
Today, however, we can enjoy the cherries without being heir to a thrown.
Just want to clarify here. Dulce de leche is the brown cooked/caramelized stuff. Sweetened condensed milk in its "raw" form is called leche condensada azucarada, IIRC, alongside the label "sweetened condensed milk" in English. I just tossed an empty can of it earlier today.
They would yield two very different end products in terms of flavor and to an extent, texture. Regular sweetened condensed milk (white) would yield a mildly sweet, milky and custard tasting treat. The other offers a deep, bolder and unmistakable flavor.
Dulce de leche, the brown stuff, is what you'd typically want to use for something like a carmelita bar. Using sweetened condensed milk would result in a softer cookie as the water content of the sweetened condensed milk would be higher.
These are kind of like potato rosettes. My shortcut for this is to make the potatoes in the microwave. That way I don't deal with excessive moisture and they're cooked in about 8 minutes (4 min top and bottom). Alternatively you could use a quality instant mash mix in plain. Yes, they can be very good. You cook it until it leaves a semi clean film like choux dough. This is what I do when I need to make a huge batch of potato rosettes or those lovely stuffed potato balls.
Just to clarify, I wasn't necessarily correcting you. I looked it up and saw many recipes online were saying the same thing. Dulce de leche itself is fairly new as in less than 10 years available commercially. Albeit it's expedited with the addition of baking soda which increases browning/caramelization.
Macadamia Crusted Halibut
![1727010531695.jpeg]( "1727010531695.jpeg")
20 oz halibut fillets (in portions).
1/2 cup macadamia nuts, chopped.
1/2 cup Planko breadcrumbs.
1 large egg.
1/2 tsp chives, chopped.
1 & 1/2 tsp parsley.
1/4 tsp black pepper.
1/2 tsp salt.
2 tsp olive oil.
for the sauce:
1 cup unsweetened coconut milk.
1 tbs lime juice.
2 jalapeno peppers, seeds and halved.
1/2 tsp salt.
Ensure rack is in center of oven.
Preheat oven to 350°.
Spray baking sheet with cooking spray.
Place slices of jalapeno peppers on baking sheet, cut side down.
Roast until pepper skin is bubbly and charred about 10 minutes.
Remove.
Cover peppers and set aside.
Over medium heat, in a sauce pan bring coconut milk to a simmer.
Stir occasionally.
Reduce by half, taking about 20 minutes.
Reduce to low heat.
Add nuts and breadcrumbs to a processor.
Pulse to make crumbly.
Transfer crumbs to a bowl.
Mix in parsley and chives.
In a bowl beat the egg.
Pat dry fish.
Season with salt and pepper.
Dredge fillets in egg, then coat in crumbs.
On medium-high heat, heat oil in an oven safe skillet.
Saute fillets 2 minutes on each side, till a golden brown.
Transfer to oven for 5 minutes.
Clean processor.
Peel skin off peppers.
Add pepper flesh with milk, juice, and salt.
Blend until smooth.
Serve fillets on a bed of sauce.
Aboriginal Australian have used macadamia nuts for thousands of years. Today 90% of all the harvests nuts come from Hawaii.
While various health organizations from around the world warm against consuming too much red meat, especially highly processed meat. Meanwhile the consensus recommends adding fish. Maybe this will give you ideas on incorporating a little more seafood.
Enjoy.
20 oz halibut fillets (in portions).
1/2 cup macadamia nuts, chopped.
1/2 cup Planko breadcrumbs.
1 large egg.
1/2 tsp chives, chopped.
1 & 1/2 tsp parsley.
1/4 tsp black pepper.
1/2 tsp salt.
2 tsp olive oil.
for the sauce:
1 cup unsweetened coconut milk.
1 tbs lime juice.
2 jalapeno peppers, seeds and halved.
1/2 tsp salt.
Ensure rack is in center of oven.
Preheat oven to 350°.
Spray baking sheet with cooking spray.
Place slices of jalapeno peppers on baking sheet, cut side down.
Roast until pepper skin is bubbly and charred about 10 minutes.
Remove.
Cover peppers and set aside.
Over medium heat, in a sauce pan bring coconut milk to a simmer.
Stir occasionally.
Reduce by half, taking about 20 minutes.
Reduce to low heat.
Add nuts and breadcrumbs to a processor.
Pulse to make crumbly.
Transfer crumbs to a bowl.
Mix in parsley and chives.
In a bowl beat the egg.
Pat dry fish.
Season with salt and pepper.
Dredge fillets in egg, then coat in crumbs.
On medium-high heat, heat oil in an oven safe skillet.
Saute fillets 2 minutes on each side, till a golden brown.
Transfer to oven for 5 minutes.
Clean processor.
Peel skin off peppers.
Add pepper flesh with milk, juice, and salt.
Blend until smooth.
Serve fillets on a bed of sauce.
Aboriginal Australian have used macadamia nuts for thousands of years. Today 90% of all the harvests nuts come from Hawaii.
While various health organizations from around the world warm against consuming too much red meat, especially highly processed meat. Meanwhile the consensus recommends adding fish. Maybe this will give you ideas on incorporating a little more seafood.
Enjoy.
Beet Salad
![1727014209562.jpeg]( "1727014209562.jpeg")
1 medium cucumber, seeded and sliced.
2 cups beets, roasted flesh sliced or canned.
1/4 cup fill, chopped.
4 oz feta cheese, crumbled.
3 tbs olive oil.
1 tbs lemon juice.
1/2 tsp salt.
Whisk lemon juice and salt until salt is dissolved.
While whisking, slowly drizzle in oil.
Put beets in a bowl.
Mix with half the dressing.
Just before serving add cucumber, dill, and cheese.
Toss with remaining dressing.
Beets were probably first harvested for their leaves. By the Roman era, both leaves and roots were being used. Beets can contribute to a healthy heart, liver, skin, brain, and digestive. They can even help exercise performance.
Be inventive, finding ways to healthier ingredients, like beets, in your diet. Enjoy!
1 medium cucumber, seeded and sliced.
2 cups beets, roasted flesh sliced or canned.
1/4 cup fill, chopped.
4 oz feta cheese, crumbled.
3 tbs olive oil.
1 tbs lemon juice.
1/2 tsp salt.
Whisk lemon juice and salt until salt is dissolved.
While whisking, slowly drizzle in oil.
Put beets in a bowl.
Mix with half the dressing.
Just before serving add cucumber, dill, and cheese.
Toss with remaining dressing.
Beets were probably first harvested for their leaves. By the Roman era, both leaves and roots were being used. Beets can contribute to a healthy heart, liver, skin, brain, and digestive. They can even help exercise performance.
Be inventive, finding ways to healthier ingredients, like beets, in your diet. Enjoy!
I am honored you have found value and cared enough to add clarification. Contributions are welcome!
Using sweetened condensed milk will yield a sweet treat, though certainly different.
I look forward
