A fish taco without the carbs of the tortilla wrapper. Make sure your fish is dry by dabbing with paper towels.
1 pound Tilapia (or other white fish)
Non stick cooking spray, or use butter or oil for the skillet
salt and pepper to taste
1. Lightly spray your pan with the non stick spray.
2. Season the fish with the salt and pepper
3. When the skillet is hot, place the fish in and brown until golden on both sides. Then reduce the heat until cooked (no longer opaque), about 10 minutes depending on how thick the fish is.
4. When the fish is almost cooked, throw the cilantro salsa over the fish in the pan and sauté for a few minutes.
2 thin slices of red onion chopped fine
1 Tablespoon grated ginger
1 handful cilantro (chopped)
1 lime or lemon (juice)
1 minced garlic clove
1 Tablespoon store bought salsa verde
1. Mix everything in a large bowl.
Many years ago, working my way through college as a pastry chef at a trendy, busy high profile restaurant, the chef would make fresh fish en papillote for me. One day I asked how it was made and have never been the same. It’s surprisingly easy to make. The parchment paper makes the fish bake so tasty and juicy. You can put any herbs, spices, or veggies you have on hand in with it and it turns out amazing. Even basic things in the fridge will turn out tasting gourmet in the parchment. Cut out a large heart shape of parchment paper or use parchment paper baking bags. Butter the inside of the paper, then place the fish and toppings on half and seal it up by folding tight. You can use any fish you like. I used halibut for this dish.
Mediterranean Fish en Papillote:
Makes two packages.
- 1 six-ounce fillet of halibut per parchment package-everyone gets an individual package
- 2 Tablespoons black pepper or salt free Greek seasoning per package
- 6 small olives each package, pitted
- 3 Tablespoons crumbled feta cheese in each package
- 2 Tablespoons red onion, each package
- 2 mushrooms sliced, (optional)
- 1 Tablespoon each of fresh marjoram, thyme and tarragon for each package
- 1 Tablespoons capers for each package
- 2 Tablespoons butter to place on top the fish before sealing the package
- Juice of 1 lemon for each package
- Preheat the oven to 450°F. Cut a heart shape off an 18-inch long piece of parchment paper, fold it in half, unfold, and place it on a rimmed baking sheet or baking pan.
- Butter half of the parchment. Place the fish on top, and season well with pepper or Greek seasoning.
- Scatter the olives, feta, capers, onion and mushrooms, if using. Sprinkle with the herbs and dot with butter.
- Now, seal up the pouch: Fold the parchment over on top of the fish. Starting at the top inner corner, fold and crimp the edges approximately every quarter-inch, until you’ve created a half-moon. Be sure the folds are well-creased, to keep the steam from pushing the pouch open in the oven.
- Bake for 12 to 15 minutes (12 for thin fillets, 15 for thicker ones). Slide the packets directly onto the plates, and slice a cross pattern on the top of the paper, open carefully—there will be a lot of steam inside. Slide into a dish or large bowl. The fish will be flaky and tasty inside. Enjoy it alone or with tzatziki sauce(Greek yogurt, pureed cucumber and minced garlic).
Often called the “half & half”, the Arnold Palmer was invented by the great golfer of the same name. It’s half lemonade, half iced tea. I went out to walk my little Sheltie puppy during the Master’s commercials and grabbed a couple of Meyer Lemons off my tree to commemorate the great golfer with his favorite drink. I juiced 2 lemons and brewed fresh iced tea. Poured filtered water over the lemon juice and then poured the juice and seeds over ice, then added the tea. Very refreshing. Now back to Amen corner and our regularly scheduled program: The Master’s Tournament in Augusta, Georgia.
I was up late at Passover last night. I slept in. I just want you to know, I’m not going anywhere today. Today is sacred. I’ve been at other cities, restaurants, and other homes all week due to work and holidays. It was fun, but today is special. The Master’s Golf Tournament is on the tele and I have a full fridge and my puppy for company. It’s a beautiful sunny day here and I will only see it from the full length windows. I have pink cashmere jammies on and slippers and that’s how I will stay.I make Sunday eggs and get comfy on my oversize, L-shaped, white, leather sofa. Phil Mickelson, a former Rancho Sante Fe, California neighbor of mine (before I moved to Laguna Beach)and my hero, by the way (he really is that nice, really!) and many other players(they are all great!) fill the huge flat screen. What a show. Oh to be in lovely, green Augusta, Georgia today! Yummy Brisket leftovers for later. The neighbors in my quiet Cali neighborhood (one has come and knocked already to ask me over for a Easter Brunch and dinner) will hear me cheering for Phil Mickelson quite loudly through the living room windows. Gotta go…Amen corner is coming up soon in my time zone. Here’s breakfast:
2 cage-free organic brown eggs
3 tsp. heavy cream
1 tsp. butter
1 cup cheddar
3 tsp fresh herbs
Vietnamese garlic-chili sauce
Coffee or iced tea
Cook the shitake mushrooms in the butter and in the meanwhile, mix eggs and cream in a bowl.
Add the egg mixture to the shitake mushrooms in the pan, scramble the eggs and add the herbs then cheddar cheese until melted.
Place in a bowl with Viet garlic chili sauce. Pour a glass of ice tea, or make an Arnold Palmer: Half iced tea/Half lemonade. Turn on the Master’s tournament. Cheer! Enjoy.
The wonderful Exodus and Easter stories are not complete without a tasty dinner to celebrate it. Brisket takes a long time to cook, but is certainly worth the trouble. Follow these instructions for a perfect, tender brisket worthy of a day or night of miracles, history, and remembrance with friends and family.
- 1 tbsp. freshly ground black pepper
- 1 bunch fresh marjoram, and 1 bunch fresh thyme still on stem
- organic, salt free dry rub for beef
- 1 5-lb. to 8-lb. brisket, fat cap intact, left out for 1 hour to get the fat to room temp
- 3 tbsp. butter
- 2 cups red wine
- 1 large can chopped tomatoes with chilies
- 1 cup water or beef broth
- 2 bay leaves
- 1 to 3 medium yellow onions, peeled and thinly sliced
- 6 cloves garlic, peeled, left whole
- 1 large roasting bag with tie
- 1 French ceramic pan-large, like a lasagna pan
Don’t be in hurry here, this is going to be in the oven for a long time. Place it in the oven. Go shopping, or get a facial, watch the Masters Golf game. Really. Soooo…. Take a large brisket, left out to room temp, this allows the fat and marbling to get ready for flavors and softening the fat for greatest tenderizing. Wash, dry and place in a baking bag. Turn fat cap up. This is very important, as the fat will melt over the meat and make it more flavorful and tender. Add the dry organic dry rub spices, butter, fresh herbs, with stems, pepper, red wine, contents of a can of tomatoes/chilies. Fill the empty can with water or beef broth and pour over the brisket. Add the bay leaves (use fresh off the tree if you have a bay leaf tree like I do), throw the garlic cloves in. Seal the bag. Do not put salt on the brisket at this time or you will be sorry! Salt will make it tough and string-y.If you are a salt user, add it later, and only use sea or kosher salt! I do not use any, it it will be great, trust me, you will not miss it! Place in a pre-heated oven at 250 degrees for 3 hours. This melts the fat in between the muscle that you need so much to make this tender. After 3 hours you will put the temp to 350 degrees. Take the bag off and pour the meat and juice in to the hot, ceramic pan.Cook for another 3 hours or until tender and juicy. Take out of the oven let it rest. Remove the now skeletal stems of the fresh herbs, and the bay leaf. Slice down the fat cap and make even, nice slices. Slice as needed. Don’t slice it all at one time. Remember, this is a lean cut. If you slice it all up, it will dry out. Keep warm in a 200 degree oven.If for Passover, you need to hear the the first part of the Exodus story first. Then take out and serve after the Gefilte fish, apple/walnut-horseradish and matzo, and the matzo ball soup. If it’s Easter dinner, serve when ready. Slice and spoon some au jus on to the meat. Use your best china. Enjoy the compliments! Save the leftovers, if any, for the next day.
Today I grilled New York Strip and roasted some bone marrow. I placed some bone marrow in the oven then grilled some New York Strips after coating them with a little olive oil and then coating them with a bit of parsley and salt-free steak seasoning with dried onion and black pepper. I added a bit of Cognac to the steak while marinating. Then put it on my trusty WEBER grill. While that was grilling, I made a Cilantro-lime salsa. I diced some cilantro, shallot, garlic, capers and added white truffle oil, key lime juice and cognac. The marrow bones turned out nicely golden browned and delectable. I made a sauce with 2 tablespoons of the salsa and 3 tablespoons butter and 3 tablespoons cognac. In the end, it is a very satisfying steak dish. The marrow bones are not for everyone. Scoop out the center with a fork full of the salsa for a very carnivorous flavorful treat. Then give the bone that is left to your loyal canine companion. Mine is a special Sheltie, his name is Surf, that really appreciated a special treat. Save the leftover cognac sauce in the fridge for another dish.
If you are in the mood for fish, try this easy cod recipe.
2 large pieces cod
4 Tablespoons butter
2 tablespoons parsley
Juice and zest of 2 lemons
1 Tablespoon cayenne pepper
Mix the cayenne, parsley and lemon zest and juice in a skillet. Add the cod. Cook until tender and flaky. Serve on a plate with the sauce poured equally over each fish portion.
Alright. I know you’re hungry. Satisfaction is on the way. Forage some organic free range eggs and fresh ground turkey sausage from your grocer. I got this turkey sausage from my local Sprouts and they really make a nice natural sage-y one. For a real treat, use a pork sausage, freshly made. You can even make your own sausage from a mix of pork and turkey and sage and spices. The eggs are fried in a buttery skillet after the sausage is cooked so that the eggs have a sage-y flavor from the sausage itself. Pour the extra melted butter over the eggs before serving. The only carbs are from the spices, which is basically none. Enjoy with a mug of coffee, unsweetened, with a splash of real cream.
This is my favorite go-to treat. Extremely satisfying and indulgent. Here’s how to make it:
3 lbs. ground beef (you can use a mix of ground beef, lamb, pork also)
5 tablespoons low carb or zero carb pizza sauce
3 cups shredded cheese
1 pack turkey pepperoni
Preheat oven to 350 degrees.
In a large, oiled ceramic pan, push down the ground beef to cover the bottom. This will be the crust,and it will shrink during cooking.
Place in the oven 15 minutes. Remove. Pour off the fluid that forms in the pan, then spread with the sauce, top with cheese, then the pepperoni. Let cool slightly. Cut into squares.
Place, again, in the oven and broil until golden and bubbly. Refrigerate the leftovers for a great, quick morning breakfast or fast lunch.
4 Ribeye Steaks, cut in long pieces
1/2 bell pepper
1/2 white onion
8 mushrooms, optional
2 cups shredded cheese
1 large cassarole dish
Make sure your beef is dry by dabbing with a towel.
It will brown better. Brown the beef in a large skillet.
Add the pepper and onion (mushrooms, if using)
for a few minutes. Move half the beef to the cassarole
dish. Top with half the cheese. Top that with the rest of
the beef, then cheese. Broil until golden. Enjoy.