Friday, October 30, 2009

Crispy Tilapia

OK, so I now can't claim to hate fish...because I seem to LOVE tilapia!!!!
This was Chris' favorite so far...I love them all! Definitely will be making this one a LOT!!
It started off as a recipe I found online, but we completely changed it, so it's an Allport original! :-)

2 lbs tilapia fillets, about 4
1/3 cup flour, for dusting fish
1/2 cup milk
1/2 cup panko breadcrumbs
1/3 cup grated romano cheese
1/2 tsp red pepper
1 tsp sea salt
olive oil, to cover bottom of large pan

1. Dust fillets with 1/3 cup of flour. (I didn't do this, but will try next time)
2. Mix breadcrumbs, cheese, salt, and red pepper on a plate.
3. Pour milk onto another plate.
4. Dip all floured fish into milk then breadcrumb mixture.
5. Heat oil medium-high in large pan.
6. Fry, turning after 2 minutes on each side.

Thursday, October 29, 2009

Johnny Carino's Jalapeno Garlic Tilapia

AWESOME!!!! Of course you can only eat this about once every 10 years because of the fat and calorie content! :-) But it's a GREAT date night dinner!
I didn't have tomatoes, so I omitted that part.

2 (4 ounce) tilapia fillets
1/2 cup white flour
2 ounces melted margarine
1 teaspoon chopped garlic
1/4 cup diced jalapeno
1 cup chopped de-stemmed spinach
1 pinch salt
1 pinch pepper
1 pinch garlic salt
4 ounces heavy cream
1/4 cup lemon butter
5 ounces angel hair pasta
1 teaspoon fresh parsley
1/8 cup diced roma tomato

1. Dredge the tilapia filets in the flour, and add them with the melted margarine and garlic to a medium temperature sauté pan.
2. Once the tilapia has finished cooking on one side, flip them over and add the jalapenos, spinach, salt, pepper, and garlic salt.
3. Prepare the angel hair in boiling water, and allow it to cook for 3 to 4 minutes depending on the temperature of the water.
4. As the filets begin to flake, add the heavy cream, and bring it to a slight boil.
5. Once the cream begins to boil, remove the pan from the fire and reduce the lemon butter into the sauce.
6. Place the pasta in a bowl, and pour the fish with the sauce over the pasta.
7. Garnish with fresh roma tomatoes and parsley.

Tuesday, October 20, 2009

Bonefish Grill's Corn Chowder with Lump Crabmeat

I'm gonna try this copycat recipe this week (got from here)...I hope it's even half as good as the stuff at Bonefish!

5 slices bacon
1 tablespoon clarified butter
3/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 cup chopped celery
1 1/2 teaspoons minced garlic
1/4 cup dry white wine
1 teaspoon brandy
1 1/2 teaspoons dried basil
1 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme leaves
2 teaspoons Worcestershire sauce
3 cups fresh corn kernels
4 large potatoes, peeled and diced
1 1/2 quarts chicken stock
1/2 cup butter
1/2 cup all-purpose flour
3 cups heavy cream
1 cup half-and-half cream
1 pound peeled and deveined small shrimp
1 tablespoon Creole seasoning
1 pound fresh lump crabmeat, shell pieces removed

1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, and reserve the grease. Allow the bacon to cool, then crumble, and set aside with the grease.
2. Meanwhile, heat 1 tablespoon of clarified butter in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy, and bring to a simmer. Season with the basil, white pepper, cayenne pepper, thyme, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.
3. While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux, about 10 minutes.
4. Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp. Return to a simmer over medium-high heat, and cook until the shrimp are no longer translucent in the center, the potatoes are tender, and the soup has thickened, about 15 minutes. Season to taste with Creole seasoning, and stir in the crab meat to serve.

Thursday, October 15, 2009

Homemade Cream of Chicken Soup

I was in the middle of making dinner tonight when I found out that the store brand cream of chicken soup I had bought, had EGG in it!?
So, I found this and whipped it up quickly to finish making dinner! It's not the same as you get in a can, but for a mix in a casserole, I think it'll do!


3 cups (about 2 cans)

1 1/2 cups chicken broth*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.