TTK #2

Grilled Tilapia w/a Meyer Lemon Reduction

Good news people. Meyer Lemons are in season, and I found small ones at Wegmans. I think you can get them at Whole Foods, as well. I did last year and they were larger than the ones sold at Wegs this year. Maybe even TJ's?  If you've never experienced the different flavor of a Meyer, I dare you to try it and tell me you didn't notice any difference.

This recipe is for two fillets.

Sauce:
2 small Meyer Lemons
    1 lemon zested w/large zester (see photo below) left whole for now, use zest strips in sauce
    1 lemon juiced
1/4 cup white wine
4 cloves garlic minced
2 Tablespoons EVOO
1 Tablespoon butter
1 Tablespoon rough chopped fresh basil (plus more for garnish)
2 teaspoons white sugar
1/2 teaspoon salt
1/2 teaspoon cracked black pepper

Make this sauce about 1 hour before you plan on using it to let the sugar dissolve. While sauce is macerating, you can marinate asparagus in it, turning once or twice. When ready to grill, separate about two tablespoons for brushing fillets.

I used my stove top grill pan that covers two burners. Get it nice and hot!!! Asparagus will take longer than fillets so get them going once grill is prepared, turning once grill marks have been achieved.

While the asparagus is grilling, heat a sauce pan to medium high and get the remaining sauce into the pan. Let sauce come to an angry simmer (yes, I said angry) and start to get thick. Reduce by about half or more to taste if you want a sweeter thicker sauce.

Brush both sides of fillets and drop on hot grill. Depending on thickness they can take as little as 2 minutes per side.

Now, for a fun trick w/the Meyer Lemon you left whole (pictured above). Slice it and drop it on the grill. Grill marks and the fun large zest make it look cool, plus the grilling brings out an intense flavor. You can eat it rind and all (a little bitter, but completely edible, I actually think the bitter compliments the sweetness of the sugary sauce).

Pour sauce over Tilapia and aspargus and garnish w/more fresh basil. Serve w/a lighter starch like cous cous, wild rice, risotto, etc. Feed back is always welcome.

Tina's Tipsy Today - Egg Slicer!

Ok, that egg slicer you got on a whim? Put it to good use for mushrooms, and other softer food options (peeled pears, apples, squash) for a uniform slice (not nearly as dangerous as your mandolin .... and who hasn't had a mandolin incident?) One of my favorite things to do w/my egg slicer is slice a strawberry almost to the stem then fan it out (I really should post a pic ... maybe I'll figure that out next). It makes everyone feel special, it is edible, you come across like a super star, when all you did was soooo simple! That is Tina's Tipsy for today!

Tilapia Test Kitchen (TTK) #1

Most know Bary does not like/eat most fish. So, I'm using this blog to test out Tilapia recipes and wanting your feedback when/if you try any of the TTK recipes. This one has an Asian (something else Bary doesn't care for, I'm seeing a pattern here) flair, served over jasmine rice. I'm a big fan of Uncle Ben's Ready Rice on the rare occasion I eat rice. It is super easy and surprisingly not loaded with sodium.
All TTK recipes are designed for one piece of fish, you'll have to do simple math for the number of fillets you're preparing.

Grilled Terriaki Tilapia

1 Tilapia fillet
5 or 6 Shitake Mushrooms
1/2 roasted red bell pepper
2 green onions

Paste for brushing during grilling:
2 Tablespoons Terriaki Sauce
2 Tablespoons light brown sugar
1 Tablespoon hot chili paste (less or more or omit according to heat tolerance)

Garnish w/toasted sesame seeds to taste

Heat grill pan (or preheat outdoor grill) until smoking hot. I use a grill pan that covers two burners. It should be heated to medium high, when food placed on it sizzles immediately. Drop onions and mushrooms first, they will take the longest. Brush with paste. Next, brush one side of Tilapia w/paste and drop paste side down on grill. You'll need to work fast, put roasted bell on coolest part of grill just to reheat and brush. Flip mushrooms, onions and brush again. When Tilapia is starting to separate from the grill it is time to flip (depending on thickness, this could be as little as 2 minutes). Don't forget to start your rice (if your using UB's it only takes 90 seconds in micro!).
Take Tilpia off and let rest, remove other veggies and rough chop, or for fancier presentation, jullianne cut. Serve whole fish over rice, top w/pretty veggies, use remaining paste drizzled over top and sprinkle w/sesame seeds.

* If anyone needs help in learning how to roast red bell peppers let me know. They are so versatile, I usually roast 3-4 at a time and keep them on hand for all kinds of uses.

Balsamic Onion Jam / aka Crack for your Crackers

2 Tablespoons unsalted butter
2 Tablespoons EVOO
2 large sweet onions rough chopped
½ teaspoon kosher salt
½ cup balsamic vinegar
½ cup light brown sugar
¼ cup brown raisins

In a large skillet over medium high heat warm butter and EVOO.  Add onions and salt and cook until starting to brown (about 10 mins). Stirring frequently to avoid burning. Reduce heat to medium low and add remaining ingredients. Cook until jam like consistency and liquid is almost evaporated (about 20 mins). Remove from heat and cool to room temp. It will thicken as it cools, so be sure and take off heat BEFORE you think you need to, it will continue cooking even after removed from heat. This can be made up to two days ahead and should be stored in the fridge, but served at room temp.
 
Serve on toast w/cream cheese, smother a nice steak, or use it as a sandwich spread. Be careful though, this stuff is highly addictive!

Easy Quiche Custard Ramped Up

This is my first blog on Cucina di Tina. Please stick with me as I figure this out.

For anyone who thinks quiche is a boring, yet easy go-to for brunch ... I give you this tasty option. Start with this simple custard. If you don't like my additions, create your own.

http://www.foodnetwork.com/recipes/the-best-of/quick-quiche-recipe2/index.html

With my changes to the basic recipe, this will actually make two quiches, which freeze for up to 1 month. Great make ahead for parties, or guests.

Ingredients

• 4 eggs (double to 8 eggs separated)
• 1 cup half-and-half (double to 2 cups, separated)
• 1/2 cup real mayonnaise (double to 1 cup, separated)
• 2 tablespoons flour (double to 4 TBSP, separated)
• (my addition) 2 teaspoons white sugar (separated)

As you can see, you're going to double this basic custard. but make two different batches (don't try and combine and "divide on your own").

The rest of the recipe, make as stated, but you'll divide between the two custards.

• one large onion (any variety) caramelized
• 1 roasted red bell pepper, chopped
• 1 bulb roasted garlic (the whole thing people. not just one clove) smashed to almost pureed
• 4 cups shredded hard cheese (whatever you have on hand)
• 1 cup left over breakfast meat or panchetta (whatever you have on hand). For veggie version omit this ingredient, and either add a cup of caramelized mushrooms (any variety) or double the spinach to 2 packages
• 1 package frozen chopped spinach (thawed and drained)

Mix these ingredients in a bowl, then eye-ball splitting in half.

               2 (9-inch) unbaked pie shells

Directions

Preheat the oven to 350 degrees F. Hand whip eggs, half-and-half, mayonnaise, and flour in a medium mixing bowl. Add remaining divided ingredients. Pour into the unbaked 9-inch, deep pie crusts. Bake for 45 minutes to 1 hour or until the top is golden brown. (This took 1 hour in my oven).

GF - make this as a fritatta in an oven proof skillet, and use a GF thickener in place of flour.

Hey, if you don't like something listed above, go ahead and substitute something you actually like, using my measurements as a guide. This quiche was so tasty, I could not stop eating it!

Also, if you need more specific directions on caramelizing onions or mushrooms, roasting peppers or garlic, send me a message. I am happy to help, but didn't want to clog up my blog for my more experienced sister chefs.

Please give me any feed back as to what you'd like to see on my blog: wine reviews, test recipes, kitchen tips, etc. Cin Cin!