Baja Fish Taco Bowl

Pin It

 

Before I begin telling you about this must make meal,  I want to share with you that The Galley Gourmet is temporarily out-of-order for a very short time for two reasons.   The first reason I am out of order is with the recipe that I am sharing today.  I wanted to share two other seasonal recipes this week and the reason that I was unable to do so, leads me to out-of-order reason #2.  The LCD screen on my camera died and because of that, I cannot transfer the images from my camera to my flash drive. Ugh! Fortunately, I already had this photo and the recipe (I was going to publish it in a week or two) saved as a draft and I can share it with you until my new camera body arrives sometime on Sunday 🤞.

Now, on to my our new-favorite meal.  My husband has declared that he he loves this bowl better than eating a fish taco and I absolutely agree! Super crispy and lightly fried cod strips on a bed of cilantro-lime rice, served with thinly sliced red cabbage, diced avocado, pico de gallo, and a drizzle of a cilantro crema is fish taco bowl lovers dream! My jaws crack just thinking about it!

There are a few steps into creating this meal, but trust me, it's worth it and it really doesn't take that much time.  It's just prep work and dirty dishes.  I like to start by making the pico and slicing the cabbage. I like to make my homemade Pico de Gallo,  but of course, you can use store-bought and that will save some time and dishes😉.  Then I make the cilantro crema and keep it in the refrigerator  until I am ready to serve.  While the rice cooks,  I start working on the fish. It is dredge in seasoned flour, dip in eggs, then rolled in Panko also known as Japanese-style bread crumbs.  You won't believe how crispy the fish fries up. Thank you, Panko! As the fish rest, I dice the avocado and slice a lime into wedges and then it is load-up-the-taco-bowl time! I make this on weeknights, weekends and it even is perfect for entertaining. Taco bowl buffet anyone?!  Happy Cooking!

Jalapeño-Peach Poppers

Pin It

 

Sorry for the brief absence. I have been busy with a few house chores and tending to our new family member (I still need to tell you about her. Hint-she's small, black and furry).  

So, let's see...where did I leave you drooling? Ah yes, it was THIS Sunday Dinner.  Before I get to some weeknight dinners (I have quite a few in the queue) and Fall recipes, I need to back track and share this absolutely delicious appetizer.  

You may be familiar with that classic appetizer or dip, Jalapeño Poppers, and this my dear readers is a kicked up version of that-cream cheese with lots of sweet and savory flavors.  Speaking of sweet, peaches may scream summer to you, but let me point out that you can use frozen peaches, so this canapé can be enjoyed all year long. The original recipe called for baking the filled wontons, but c'mon. Let's face it, they are better fried.  Trust me, I tried it both ways and the fried version won hands down!  The recipe can easily be halved or doubled, so it is perfect for a small gathering or a crowd.  

*Note- How many recipes do you have that actually use all of the wonton wrappers in the package? I have zero unless I quadruple a recipe. So, what can you do with those leftover wonton wrappers? Make these Shrimp and Ginger Dumplings.

Fried Shrimp Po-boys

Pin It

{and other good eats for Mardi Gras}

At first look you might think to yourself, "Nicole, are you really posting a recipe about a sandwich?" I get it, but this is no ordinary "meat- mayo- throw in a few crisp veggies" sandwich.  This, my dear readers, is a po-boy.  A rather humble, but very satisfying sandwich from the streets of New Orleans.  From the meats to the condiments, the variations are endless. The one element that holds the contents of every incarnation of the po-boy is the bread.

The classic New Orleans French bread is crusty on the outside with a soft and tender interior.  It is sturdy enough to hold up to the packed fillings, yet tender enough so you don't have to dislocate your jaw to eat it.  Of course, I can't find that kind of french bread up in these parts, so I make my own.  I have linked the recipe for the rolls below. Y'all, come on! It really is an easy recipe.

Now for the meat.  I chose fried shrimp this time around because it is something we all enjoy.  I bathe the shrimp in buttermilk first before dredging it in a seasoned cornmeal mixture.  Once fried to golden perfection, I place them on a wire rack set over a paper bag to allow the excess oil to drain.  This helps keep the coating nice and crispy.  (Just watch out for passers-by who might sneak a hot shrimp or two. Get-outta-here!)

Where are we now?  Bread-- ✔.  Shrimp-- ✔.  Now comes the creamy, spicy condiment that brings this bad boy together.  It is my version of a mayonnaise based Rémoulade with a spicy Creole twist.  I use a combination of Dijon mustards and horseradish for a Creole mustard-like taste.  The only other po-boy fixings you need are a little shredded lettuce, tomato, and maybe a squeeze of lemon along with a good dash of hot sauce.  Slice, slather, stuff, and then sink your teeth into this regional favorite.  Serve it with the Mardi Gras Slaw and maybe a few potato chips on the side. As far as what beverage to serve, let me suggest a bottle of Abita beer to help wash it all down.  Mmm... Let the good times roll!!

Looking for more good eats for Mardi Gras??  

New Orleans Beignets

Mardi Gras King Cake

Catfish Fingers with Tomato Tartar Sauce

Pickled Shrimp

Popcorn Shrimp

Shrimp Beignets

New Orleans French Bread

Submarine/Po-boy Rolls

Hushpuppies

Turkey and Sausage Gumbo

Southern Fried Chicken

Cajun Chicken and Sausage Jambalaya

Red Beans and Rice

Low Country Boil

Grillades and Grits

Creole Cabbage Salad

Mardi Gras Slaw

Shrimp Bisque

Coconut Cream Pie

Lemon Icebox Pie

Browned Butter Pecan Tart

Buttermilk Tart

Mississippi Mud Cake

Oatmeal Praline Ice Cream

Old Fashioned Coconut Sheet Cake

Southern Caramel Layer Cake

Southern Chocolate Pound Cake

Southern Pound Cake

Apple Fritters

Pin It

Fritters.  Say it again.  Fritters.  I love that word.  You know that when someone says fritters, you are in for something good.  Fritters can be found in a wide variety of combinations. They can be savory, like beer-battered corn fritters, or they can be sweet, like these apple fritters. They can even be filled with meat or seafood like these shrimp beignets (ok, these are called beignets, but they are basically fritters). What they all have in common is that crispy, crunchy exterior and soft center. 

The original recipe called for cinnamon and nutmeg, but I opted to use my homemade apple pie spice.  It adds a welcome dimension.  Granny Smith apples are used for two reasons.  While they maintain their shape through the process, they become soft once fried.  One thing that can ruin the fried texture of fritters is excess moisture, so be sure to pat your diced apples dry before adding them to the batter.  You'll note that the recipe also calls for apple cider in the batter and in the glaze to deepen the apple flavor.  Please do not substitute it with apple juice.  That would compromise the flavor.

They are delicious on their own warm out of the fryer, but the glaze really seals the deal on these bad boys.  It sets up nicely, so that when you take your first bite, not only do you get the crispy and crunchy, you get a little sugar flakiness before sinking your teeth into the soft, apple studded center.   Drool on the laptop. Good heavens, I need to go make another batch STAT!

Calamari Fritti with Pepperoncini Aioli

Pin It

How many of you have ordered fried calamari at a restaurant and then been kinda disappointed that you did?   You know what I mean-- those tough and rubbery rings that are either completely lacking in taste or smell like they were hanging out in the fishery a little too long?  While I hold out hope for getting really good calamari at a restaurant at some point, I decided that it was time to try making it myself and see if I could squeeze a little something more from the squid.

The squid is first soaked and chilled in a milk mixture.  This tenderizes the meat, making it a perfect texture once fried.  The rings are tossed in a lightly seasoned flour mixture before heading to the fryer.  Once fried and drained, serve them immediately with lemon wedges and a knockout Pepperoncini Aioli that'll have you coming back for more.

Pork Wiener Schnitzel

Pin It

With a busy schedule and a pair of broken glasses, sitting at the computer typing has not been on my to do list.  But now I am sporting a pair of new rims and a have a break in the schedule.  So rewind to last Sunday's dinner menu as I am sharing the main event.

Wiener Schnitzel is the traditional dish of Vienna.   Cutlets of veal are pounded thin, breaded, and fried until wrinkled, puffed, and golden brown.  However, I prefer the German take on this classic and therefore use pork instead of the veal.  I use a boneless rack of pork rather than the tenderloin because I like a little of the tender dark meat along with the white meat on my plate.  A simple garnish of parsley, capers, finely chopped egg, and a squeeze from a lemon wedge round out the flavor palate of the dish.  Leftovers make for one heck of a sandwich.  Ask someone from the Hawkeye State! 

Sunday Dinner

Pin It

Popcorn Shrimp

Cocktail Sauce

Hawaiian Kahlúa Pork

Pineapple Sauce

Macaroni Salad

Rice Pilaf

Homemade King's Hawaiian Rolls

Guava Chiffon Cake

This Sunday we will be with family for one last meal together before my parents head South for the winter.  My mother is hosting and she created the themed menu with a little help from me.  We lived on the island of Oahu for several years during my childhood and we thought it would be fun to revisit some island favorites.  Most of the menu items are new and not yet tasted (trying to recreate those beloved flavors), but I do know how tasty the popcorn shrimp are so I provided that recipe to my mother in advance.  While she is preparing them this evening, I will be sharing them with you☺.

Unlike a standard fry batter, this one uses a mixture of flour and cornstarch for a crispy crunch.  In lieu of the usual water, club soda or beer, clam juice and my addition of chicken broth is stirred in with the seasoned dry ingredients.  This may sound strange, but the combination of the clam juice and chicken broth greatly enhances the sweetness of the shrimp.  Speaking of the shrimp, they are marinated before battering to give them an extra flavor boost.  The shrimp are then fried until golden brown and served with a dash or two of Tabasco and your favorite cocktail sauce.  Get to them pronto, because they are sure to disappear in a hurry!

Hushpuppies

Pin It

Continuing with the Sunday dinner recipes... These little golden balls are basically a good excuse to eat fried corn bread. They are a great side/bread to have on the table when serving seafood and/or barbecue.  Dip them in a hot sauce or drag 'em through a pot likker. They are sweet and tender on the inside with a mild onion flavor while the outside is golden and crunchy.  They fry up in no time and can be kept in a warm oven until ready to serve.

Legend has it that when fishermen were frying up the day's catch, they would throw a batch of these in the fryer, cook them up, then throw them at the barking dogs and yell "Hush puppies!"  I also have dogs hovering around the table, but I don't throw these at those two beggars (o.k...guilty, maybe one or two).  I serve them to my family (along with a cold beer for the adults).  They're delicious--and pretty good at hushing people that might need it, too☺.

Sunday Dinner

Pin It

Shrimp Stuffed Deviled Eggs
Sweet Potato Chips with Lime Salt

Honey-Brined Smoked Turkey

Vidalia Onion Gratin
Barbecue Beans
Biscuits

Banana Rum Pudding Parfaits

What to go to for a crunchy side when you are just kind of potatoed out?  Thanks to my mother, I found the answer a while back with these delightfully delicious sweet potato chips or strips, as I like to call them.  They are easy to make and can even be made ahead of time.  Just store them in a plastic bag in a cool, dry place after they have cooled completely.  And the utility of these sweet and salty wonders does not stop with side duty to a burger or sandwich.  They make for a great appetizer and are fantastic in the role of bar food.  We love the lime salt on them, but you can use plain salt or you can certainly come up with your own flavor combination to try.

Sunday Dinner one year ago

Homemade Chicken Nuggets

Pin It

Here they are. They are world renowned for their ability to double as kid favorite and parent bail-out meal-- Chicken Nuggets.   How many times have you pulled out of the drive-through lane or dumped rock hard artifacts from the freezer onto a baking sheet and thought--"I'm glad the kids are getting their dimethylpolysiloxane (that's a real ingredient) today."  It must taste pretty good, because my middle daughter loves chicken nuggets.  I really wanted to find an alternative to all of the artificial chemistry lab stuff--a more wholesome version and one that I would enjoy as well.  If you follow the procedure below, I think you'll find a good way to get your kids the delicious nuggets they love that you can also feel good about.

Cut each chicken breast diagonally into thirds.

Working with the largest piece, turn the cut side towards you and slice into 1/2-inch thick pieces.

With your knife almost parallel to the cutting board, cut the two smaller thirds into pieces.

Continue with remaining chicken breasts.

Place the chicken pieces in the brine, cover and refrigerate for 30 minutes. This keeps the chicken moist and flavorful.

Dry the chicken on paper towels.

 Coat the chicken pieces with egg whites.

Then dredge in the seasoned flour/panko mixture; pressing to adhere. Do not discard the remaining flour/mixture.

Place the coated chicken pieces on a wire rack set over a rimmed baking sheet and allow to rest for 10 minutes.  Just before frying, return the chicken pieces to the flour/panko mixture and lightly dredge again.

In a large dutch oven, heat the oil to 350° F.

Place half the chicken pieces in the oil and fry until golden brown, flipping once, about 3 minutes.

         

Remove the chicken from the oil (I like to use a Chinese skimmer) and return the oil temperature to 350° F before frying the second batch.

Drain the chicken on a separate wire rack set over a rimmed baking sheet.  Keep warm in a 200° F oven until ready to serve.

Since the nuggets take little time to fry, I make a double batch.  One for dinner and one to freeze for a busy weeknight. To make ahead, cool chicken nuggets completely, transfer to a freezer-safe ziploc bag, and freeze for up to 1 month.  Reheat in a 350° F oven for 15 minutes or until heated through.

I like to serve them with a drizzle of honey, but feel free to use any dipping sauce, like barbecue, ranch, or honey mustard.  Let's be honest--your kids will probably drag them through a red lagoon of ketchup.  A nice green salad and some seasonal fresh fruit completes the meal.