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Chef2Chef Recipe Club - Volume 5 Issue 92 - November 4, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Musing number 2 from an unemployed chef, Brenda Palmer writes: Food should be fun and eating should be a happy part of the day. For most of us it's the only time of the day to sit down together and discuss the day, the food or even the weather. Don't waste it by either threatening the children to eat, or not even trying and making them a hotdog instead. I didn't get to try this fish dish on my nephews, but I am still convinced that they would have eaten it. My sister-in-law felt the likelihood of them actually eating it was so slight that we didn't try. I think I might have made a burger and soup concoction that night; anyway this is a GREAT fish breading. Maybe if your kids see you really enjoying it and they don't feel like they would be admitting defeat by taking a taste, they will probably try a bite. Children are as curious as kittens when left to their own devices. -------------------------------------------------- DietDivas.com FREE Weight Loss Newsletter Lose 2-5 pounds per week eating real food! The healthy & safe way to lose weight. Eat in restaurants and cook for your family too. Learn how to shed those unwanted pounds and feel great. Personalized plan - Personalized support. Start feeling great TODAY! Get your FREE weight loss tips, click below: http://html.chef2chef.net/goto.php?id=363 -------------------------------------------------- I over heard Brenda call this one Spicy Potato Crusted Tilapia in one of the forums recently. It's funny how a simple little bit of imagination can take a plain piece of fried fish to a whole new level. Try it! BBQ Potato Chip Crusted Fish BBQ chips (I like Middlesworth) Mild fish fillets like Tilapia or Flounder Egg wash Oil for frying such as canola Smash up your potato chips till they are crumbs or only a bit larger. Egg wash is merely beaten up egg (1 or 2 depending on how many fish fillets you have) Use a heavy bottomed pan that can accommodate the fillets. Cover the bottom with oil, and then add a little more. Heat your pan over medium heat. Dip fish in egg wash and press in chips. Make sure your pan is hot before you gently lay your fish in it. Cook the fish about 3 minutes on a side. Pull gently on the thickest part, if it gives away or is white inside, it's done. -------------------------------------------------- Recipe Club, Get your own Holiday Presents at Chef2Chef.net What's new at Chef Revival? 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A must have for your cookbook collection http://marketplace.chef2chef.net/sweep/ -------------------------------------------------- Broccoli Rolls makes 4 rolls 1/2 lb. fresh broccoli flowers 4 oz. Mild cheddar cheese 4 egg roll wrappers Oil for frying Steam your broccoli just until cooked (don't boil it as this makes too much moisture in the broccoli). Lay one wrapper so the point is facing you. Place 2 pieces of broccoli 2/3 of the way down the wrapper and centered above the point. S alt and pepper lightly, place 1/2 to 1 oz of cheese on top of the broccoli. Fold the bottom point over the filling. Moisten the edges with water, fold the sides over, moisten them with water, roll over the remaining flap, trying not to have a lot of air in the roll. Pinch shut and gaping fold. If the roll is not sealed, your cheese will leak out. If I were making this on the same night as the fish, and I didn't have a deep fryer, I'd just use the same pan for frying. Do the broccoli rolls first, adding enough oil to make it one inch deep in the pan. Be very careful! Oil expands and it also does not look hot until you put something in it, then it may be too hot. Never heat oil on high. If you have a thermometer for deep-frying this is the best way to go. You want to fry these at 375 F. Once they are a medium brown the rolls are done. Drain them on paper towels. Pour out half the oil before cooking the fish or the breading may come off. BTW, I did make these for my nephews and they both loved them. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |