Archive for February, 2011

Baked Pecan Crusted Orange Roughy

Posted in Recipes, Seafood, Toni Verticelli Farmer with tags , , , , on February 7, 2011 by thekytchnwytch

This is another winning recipe from my dear friend Toni.  She says that this recipe also fries really well and that any light and flaky fish (like tilapia) will substitute well.

Ingredients

2 large pieces of orange roughy, fresh or thawed
2 eggs
2 Tablespoon milk
1 cup flour
2 cups bread crumbs
1 cup crushed pecans
nonstick spray for baking
large baking pan or cookie sheet

Directions
In one bowl whisk eggs and milk, set aside till ready to use

Mix crushed pecans and bread crumbs in seperate bowl or plate, depending on size of fish.

Preheat oven to 400°F.

Spray pan with nonstick spray for baking.

Roll fish in flour, dip in egg mixture, then bread with crumb/pecan mixture till fully coated and lay in baking pan or on cookie sheet. Do the same for other piece of fish.

Let set for aobut 1-2 minutes and then spray the top lightly with nonstick spray for baking.

Bake uncovered for 15-20 minute as ovens may vary.

Serve with steamed vegetables and wild rice.

Since recipe is for 2-3 large peices of fish it is really easy to double recipe.

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Lulu Latkes

Posted in Recipes on February 7, 2011 by thekytchnwytch

I can’t vouch for the kosher-ness of these latkes, as I’m not well-versed in the rules. What I can tell you, is that they are amazing and it’s really hard to not eat them before you’re supposed to sit down to dinner. It’s the safest bet to make twice as many as you mean to, just in case. ::wink::

Ingredients

Serves 2 to 4

1 cup grated potato
1 cup grated rutabaga
½ onion, grated
1 egg
2 teaspoons Old Bay seasoning
2 Tablespoons flour (whatever you have: all-purpose, self-rising, etc.)
Vegetable oil for frying

Instructions

Line a large tray with paper towels. Wash the potato and rutabaga. Grate them either by hand or with a food processor. Set aside in a sieve to drain for 10 or 15 minutes or put in cheesecloth and squeeze the liquid out of them. Meanwhile, peel and grate the onion. In a small bowl, lightly beat the egg with the Old Bay seasoning.

Place the drained/squeezed rutabaga-potato mixture in a large mixing bowl. Stir in the grated onion, lightly beaten egg with the Old Bay seasoning, and flour. Stir very well.

Pour enough vegetable oil into a heavy frying pan to reach a depth of ½ inch and heat over medium heat. When the oil is hot, scoop the mixture mixture into the pan and cook over medium heat for about 5 minutes, flattening the latkes slightly with the back of a spoon. Turn and cook on the other side until golden brown. Transfer the latkes to the paper towel-lined tray to drain.

Serve with sour cream…if you can tear yourself away from the plate long enough to get it out of the fridge.

I made this recipe with inspiration from this more traditional style recipe:

http://www.nydailynews.com/lifestyle/food/2010/12/01/2010-12-01_hanukkah_recipes__classic_potato_latkes.html