Weekly Recipes

Blue Corn Fried Tilapia Po’ Boy w/ Cajun Remoulade & Crispy Oven Fries

Tilapia:
4-4oz. Tilapia fillets
Sea Salt & Fresh Ground Pepper
Butter
Olive Oil
1 Cup Flour Seasoned With Salt & Pepper
1 Egg Lightly Beaten With 2 Tablespoons Water
1 Cup Blue Or Yellow Cornmeal Seasoned with Salt & Pepper

Season both sides of the fillets with salt & pepper. Set up a dredging station with  the seasoned flour, egg
mixture and the seasoned cornmeal. Dredge the fillets in the same order shaking off the excess as you go.

Over medium-high heat  melt two tablespoons of butter with two tablespoons of olive oil in a sauté pan. Add the fillets two at a time and sauté 2-3 minutes per side. Remove and drain on paper towels.

Remoulade:
2 Cups Mayonnaise
1 Teaspoon Dijon Mustard
2 Tablespoons Minced Dill Pickles
3 Tablespoons Minced Capers
1 Garlic Clove Minced
2 Tablespoons Chopped Parsley
1 Tablespoon Chopped Tarragon
Hot Pepper Sauce (As Much As You Like)
1 Tablespoon Anchovy Paste Or 2 Whole Anchovies

Mix all Ingredients together & refrigerate for at least 30 minutes to let the flavors blend.

Assemble the sandwiches with the fillets, lettuce, tomato, onion and remoulade on a toasted  hoagie roll serve with oven fries.


Oven Fries:
2 russet potatoes cut into wedges
Extra virgin olive oil
Sea Salt & Fresh Ground Pepper

Preheat oven to 425
Preheat a baking sheet in the oven for about 10 minutes

Toss the potatoes with the oil, salt and pepper to taste. Pour on to the preheated baking sheet and roast 30-45 minutes shaking and tossing the fries occasionally until they are brown and crispy. Remove and season again if desired.

Chimichurri Sauce

Classic Argentine Condiment. Great on grilled meats.

6 garlic cloves minced
2 jalapenos or other chile peppers minced
1 bunch fresh parsley chopped
1 bunch fresh oregano chopped
1 teaspoon crushed  red pepper flakes
¼ cup red wine vinegar
2 limes juiced
1 cup olive oil
kosher salt and fresh ground pepper

Combine all ingredients and taste. Adjust seasoning with salt & pepper

CHILE RUBBED GRILLED CHICKEN CAESAR SALAD WITH SPICY DRESSING

FOR THE CHICKEN:
1- 6 oz. boneless-skinless chicken breast
Kosher salt & freshly ground black pepper
1 tablespoon Ancho chile powder
¼ teaspoon Chile de arbol
1 teaspoon Smoked paprika
1 tablespoon Canola oil

Combine all ingredients to form a paste.
Rub on both sides of chicken, place on pre heated grill until slightly charred 3-4 minutes. Turn and continue grilling 3-4 minutes until cooked through. Remove chicken from grill to rest.

FOR THE SALAD:
4-6 Romaine leaves ribbed and chopped
Shaved red onion
Croutons
Manchego cheese
Spicy Caesar dressing

FOR THE DRESSING:
1 tablespoon good quality mayo
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
½  teaspoon chipotle chile powder
1 teaspoon smoked paprika
Few drops of your favorite hot sauce
1 tablespoon fresh lime juice
1 tablespoon capers
10 cloves garlic smashed
1 cup canola oil
1 tablespoon red wine vinegar
1 tablespoon sherry vinegar
Kosher salt & fresh ground pepper

Combine all ingredients except oil a vinegars in a blender, blend until smooth. Slowly pour in the oil with the motor running to emulsify. Stir in vinegars, and adjust seasoning to taste.


FOR THE CROUTONS:
Day old French bread
Canola oil
Kosher salt a fresh ground pepper
6 cloves fresh garlic minced
6 tablespoons melted butter


Preheat oven to 350 degrees. Hand tear the bread into bite size pieces, season with salt & pepper, coat with oil, butter & garlic.
Spread on to a baking sheet and bake for 10-15 minutes


ASSEMBLE THE SALAD:
Combine romaine, onion, cheese & croutons in a bowl. Drizzle with dressing and season with salt & pepper. Toss to combine.
Slice chicken into bite sized pieces.
Arrange salad on a plate top with chicken and serve.