Chorizo-Cod-Potato Stew

This is a Rachael Ray recipe that can be found in her Express Lane Meals cookbook. There are three sections in the cookbook: Meals for the Exhausted, Meals for the Not Too Tired, and Bring It On (But, Be Gentle). This is in the Meals for the Exhausted section; you normally only need to buy a few things for these recipes on your way home from work. If you follow her recommendations on what to keep on hand, the only things you need to buy for this meal would be the chorizo and cod.

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1/2 lb chorizo sausage or 1/2 lb andouille sausage, thinly sliced
• 5 red or white boiling potatoes, cut in half, then thinly sliced into half moons
• 1 large onion, chopped
• 1 carrot, peeled, thinly sliced in half, and sliced into half moons
• 4 garlic cloves, chopped
• salt
• black pepper
• 1 cup dry white wine
• 1 (14 ounce) can diced fired-roasted tomatoes
• 1 quart chicken stock
• 2 jarred roasted red peppers, chopped
• 1 1/2 lbs fresh cod, cut into 2-inch chunks
• 1/2 cup fresh flat-leaf parsley

Directions:

1. 1
   Preheat a soup pot over med-high heat with the oil.
2. 2
   Add in the sliced chorizo; cook/stirring frequently, for 2 minutes.
3. 3
   Add in the potatoes; continue to cook for 2 minutes.
4. 4
   Add in the onions, carrots, and garlic; season with salt and pepper, and cook/stirring frequently, for 5 minutes.
5. 5
   Add in the white wine and cook for 3 minutes.
6. 6
   Add the tomatoes, chicken stock, and red peppers; bring to a simmer and cook for 5 minutes.
7. 7
   You want the soup to be at a gently simmer before you add the fish so, if necessary, turn the heat down a little.
8. 8
   Add in the cod; gently simmer 3-4 minutes, or until the fish is cooked through.
9. 9
   Finish the soup with the parsley; taste for seasonings and serve.
   
   
   
   
   

Butter-Almond-Crusted Fishwiches

Holy cow! Talk about a quick and simple recipe. And, to top it all off, so yummy!!!! Rachael Ray really created a great thing with this recipe. Please try asap!!!

INGREDIENTS:

2 tablespoons dijon mustard

2 tablespoons pickle relish

1 tablespoon honey

1/4 cup plus 1 tablespooon vegetable oil

1/2 head small cabbage or 1/2 pound shredded slaw mix

Salt and pepper

1/2 cup sliced almonds, toasted

1 cup breadcrumbs

2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried thyme

Flour, for coating

2 eggs, beaten

4 fillets tilapia

3 tablespoons butter

Juice of 1 lemon

8 slices good-quality white bread or split rolls of choice, toasted

Salt-and-vinegar or black-pepper potato chips

DIRECTIONS:

In a medium bowl, whisk the mustard, relish and honey. Whisk in 1/4 cup oil. Add the cabbage and season with salt and pepper; toss.

Using a food processor, grind the almonds. Stir in the breadcrumbs and thyme. Place in a shallow bowl. Place the flour and beaten eggs in 2 other shallow bowls. Halve the tilapia fillets crosswise, making 8 small pieces of fish. Pat the fish dry and season with a little salt. Dip the fish first in the flour, then in the beaten egg, then in the breadcrumb mixture.

In a large skillet, heat the remaining 1 tablespoon oil, 1 turn of the pan, over medium heat. Add the butter to melt. Add the coated fish and cook, turning once, until brown and crisp, 3 minutes per side. Douse the fish with the lemon juice. Stack 2 pieces of fish and a big pile of the slaw on the toast. Halve the sammies and serve with the potato chips.

Tex Wasabi's Koi Fish Tacos

Happy Cinco de Mayo!!! Yes, I know it's officially over but this is what we made for dinner on Cinco de Mayo. We love Asian, Mexican, and Seafood. This combines them all. I believe that Guy Fieri makes this at one of his restaurants, Tex Wasabi, hence the name. It says to let the Pico and Aioli chill in the fridge for an hour...not necessary. It may be a great idea if you have the time but we were hungry! hehe.

Pico de Gallo:

• 4 Roma tomatoes, diced
• 2 tablespoons chopped cilantro leaves
• 1/2 red onion, minced
• 1 teaspoon minced garlic
• 1 jalapeno, seeded and minced
• 1 lime, juiced
• Salt and pepper

In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.

Tequila Lime Aioli:

• 3 tablespoons premium tequila
• 1 lime, juiced
• 8 ounces sour cream
• 1/4 cup milk
• 2 teaspoons minced garlic
• 1/2 teaspoon ground cumin
• 2 tablespoons minced cilantro leaves
• Salt and pepper

In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste.

Taco Ingredients

• 1 lime, juiced
• 1 tablespoon tequila
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 12 ounces cod or firm white fish, cut in 1-inch pieces
• 16 (8-inch) corn tortillas
• Canola oil
• 4 ounces tempura flour
• 8 ounces prepared tempura batter made with cold water
• 6 ounces panko bread crumbs
• 1 cup shredded white cabbage
• 1/2 cup shredded red cabbage
• 3 tablespoons chopped cilantro leaves
• 1/4 cup very thinly sliced red onion

Taco Directions

In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the fish and toss to coat. Marinate for 10 minutes.

Warm tortillas on grill or pan. Cover with a towel to keep warm.

In a medium Dutch oven, heat the canola oil to 350 degrees F.

Remove fish from marinade, shake off excess, dredge in tempura flour, and dunk in cold tempura mixed batter. Roll in panko bread crumbs, pressing panko onto fish. One by one add fish to oil, making sure to keep the fish pieces separated. Fry for 4 to 5 minutes, or until light golden brown. Remove and drain on paper towels.

Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of fish on top of each, and top with cabbage mixture, Pico de Gallo, and Tequila Lime Aioli. Serve immediately.