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Showing posts with label balsamic. Show all posts

Wednesday, March 19, 2014

Balsamic Parmesan Crusted Crappie

Download Printable Recipe (You will go to mediafire.com)

Here it is! Crappie recipe number two, inspired by Food for Hunters facebook fan Kirk Reimer.

Dipped in breadcrumbs, Italian seasonings and LOTS of Parmesan cheese, then enjoyed with a fresh salad and a drizzle of balsamic vinaigrette, this easy recipe is every fishermans delight.

Servings: 4
Prep time: 10 minutes
Cook time: 5 - 7 minutes
Ingredients:
- 12 crappie filets , skin removed
- 2 eggs, lightly beaten
- 2 tbs. milk
- 1 1/2 cups of Progresso Garlic and Herb bread crumbs (or Italian bread crumbs)
- 1 tbs. Italian seasoning (optional)
- 1/2 cup Kraft Grated Parmesan Cheese (the kind in the green container)
- 4 cloves of garlic, smashed
- olive oil
- salt and pepper, to taste

- 1 bag of mixed baby greens salad
- 1 tomato, seeded and diced
- freshly grated Parmesan cheese (optional)
- balsamic vinaigrette (you can buy or check out Emerils recipe here)

1. In a wide shallow container, lightly beat the eggs and milk together.

In another container, combine bread crumbs, Kraft Parmesan cheese and Italian seasoning.

Note: I know we used freshly grated Parmesan cheese in the pictures for the fish, but ignore that. We found that Kraft Parmesan Cheese gives a bigger Parmesan flavor.

2. Lightly rinse the filets in cold water, and pat dry with a paper towel. Sprinkle salt and pepper, to taste.

Dip each filet in the egg, and then in the bread crumb mixture. Gently press the bread crumbs onto the fish to make sure it sticks.

3. Heat enough olive oil to cover the bottom of the pan over medium-high heat. Add the smashed garlic and cook until its golden, then discard or keep for other uses.

Depending how big your pan is, you may want to cook the fish in batches. Space out your garlic accordingly. Add more oil and garlic for each new batch of fish you cook.

4. Cook breaded fish filets for 2-3 minutes each side, or until the bread crumbs turn golden brown and the filets are flaky.

5. Serve with baby greens. Drizzle balsamic vinaigrette on both the salad and the fish, which will add a nice acidic note.

Grate fresh Parmesan cheese over the top of the entire dish. Enjoy!

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Friday, February 14, 2014

Black Currant and Balsamic Gastrique – Simple Complexity

This video recipe produced for About.com is my take on a classic French sauce, the Gastrique. In its most basic form it’s simply a caramelized sugar and vinegar reduction. The modern Gastrique is usually a vinegar reduction combined with some type of fruit, either fresh, or in jams and preserves. The reason for the “Simple Complexity” in the title is the fact that this sauce is ridiculously easy to make, yet the number of potential combinations is virtually infinite.

The complex layers of flavors that can be achieved by mixing and matching different fruits and vinegars is what makes this such a fun sauce to make and serve. You could use the exact same technique you’ll see in the video and make a new version every time you serve this for the rest of your life. By the way, if you have any smoked duck breast laying around, the combination of Black Currant preserves and aged Balsamic vinegar I used was perfect. Enjoy!