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Just made this tonight - it's a new favorite of mine, especially since we're trying to do more fish, vegetables, and whole grains. Adapted from a Betty Crocker cookbook:

Mahi fillets with sauteed vegetables and Jalapeno jelly sauce

Mahi-mahi fillets (or other white meat fish fillets)
Breading
Zucchini, carrots, and onions (or other veggies)
Garlic (pressed or chopped)
Wild rice or whole-grain couscous
Chicken broth cubes (optional)
Parsley (dried or fresh, optional)
Jalapeno jelly (orange marmalade or some kind of chutney would work)
Vinegar
Olive oil and butter

Cook rice or couscous per directions. Add in chicken broth, parsley, and salt to boil for flavor. Sautee veggies and garlic in oil and butter. Start frozen stuff first! Dip fillets in milk, coat in bread crumbs, and pan-fry in oil.

Spoon jalapeno jelly (or other sweet/tart topping) into a small bowl and add some vinegar. Microwave for 20 seconds, mix and set out as a topping.

Ladle rice or couscous on plates, put fish fillets on, and top with sauteed vegetables. Drizzle jalapeno jelly sauce on top.

Enjoy with a Pilsner Urquell or other fine beer.

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Mike Whitney
whit32@gmail.com, 919-454-5445
V10, V8, V8t, I6, I6, V6, F4t, I4, I4, I4, I4, I2, 1, 1

For you indirect grilling aficionados, or for those of you just interested:

Steven Raichlen's Beer Can chicken:

http://www.barbecuebible.com/featured/r ... rcan_c.php

Less work than setting up the Rotis since there is less set-up and cleaning involved. My addition to this is to put beer and sliced onion in the drip tray beneath the chicken. Check the level of the beer halfway through (when you turn the chicken) as it will boil out. I highly recommend making his All Purpose Rub as indicated in that article.

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Beauty is in the eye of the beer holder.

This is one of Todd's favorite Mahi recipies:

Macadamia Nut Crusted Mahi Mahi

5 ounces (about 1 1/4 cups) coarsely ground, roasted macadamia nuts
1/2 cup panko (Japanese-style bread crumbs)
2 tablespoons all-purpose flour
1/4 cup butter, melted
Vegetable oil, for brushing foil
4 (6 to 8-ounce) mahi mahi fillets
Kosher salt and pepper
2 tablespoons coconut milk

Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.

Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.

Remove from the oven and allow to stand 10 minutes before serving.

Tuna has become a staple for me. Here's what I do with it most times - lifted directly from a Tyler Florence cookbook my Mom got me.

2 big handfuls fresh cilantro leaves, finely chopped
1/2 jalapeno, sliced (note - I use 1 serrano in mine, I like it hot)
1 teaspoon grated fresh ginger
1 garlic clove, grated
2 limes, juiced
2 tablespoons soy sauce
Pinch sugar (or to taste)
Sea salt and freshly ground black pepper (or to taste)
1/4 cup extra-virgin olive oil (a dash of sesame oil goes a long way here)

1 (6-ounce) hunk of sushi-quality tuna

1 ripe avocado, halved, peeled, pitted, and sliced

Whisk together the first 9 ingredients to make the sauce. Season the tuna steak liberally with salt and pepper. Get your grill rocket hot and sear the tuna on each side, about 2 minutes a side for rare. After turning the tuna, spoon some of the sauce over the first side so it forms kind of a glaze.

Take the tuna off the heat for a few minutes to let it rest. Slice up some of the avocado, top the fish with it, and spoon more of the sauce over the whole thing.

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Karl S.
2014 Baby, 2014 House, 2013 Ford Focus ST, 2013 BMW 328i, 1994 Mercedes E320
(Insert passive aggressive signature line here)

i used to do all the cooking, but it seems like ever since the kids were born, my culinary skills are reserved for breakfast...here's what i'm famous for (in my house anyway)

crepes:
2 cups of ap flour
4 eggs
1.5 cups of milk
6 tbsp melted butter
1 cup of water
1 tsp vanilla (optional)

combine everything in the order listed, in a blender and hit it on whatever speed until it's all good and soupy...if you can do this the night before, and let it rest overnight, it will help cause some bubble will go away.

in the morning, put a non stick pan over medium heat...coat the pan with butter or non stick spray...drop a 1/4 cup (or 2/3 cup depending on size of pan) into the pan and swirl it around till it coats the bottom of the pan...let it sit till the edges lift up (about 1 min), then with a flexible spatula, separate the crepe from the pan so it moves around freely...now in your best emeril impression, flip the sucka (or just use the spatula if your girly)...another couple of seconds on that side and it's done.

disclaimer: if you've never done this before, you are going to screw up a couple...play with the burner temps...lower is easier.

i usually keep my oven on it lowest setting with a plate on the middle rack...i just stack up the crepes as i make them and cover with a couple of wet paper towels so they don't dry out. i use two pans, and can finish the batch in about 12 mins.

to prepare them:
sprinkle white sugar over the crepe, then squeeze lemon wedges over to coat...role'm up, more sugar and lemon over the top....ummmm....good....the kids also like maple syrup and powered sugar, or if you want to get fancy....fruit and whip cream.


oooo, i just thought of a variation of this recipe.

save a couple of crepes from breakfast (2 per person) for dessert that night.

in a pan, melt one stick of butter...when it gets foamy, remove from heat and add 4 tbsp brown sugar, 2 ounces of your favorite liquor, and 2 ounces of orange juice....fold crepes into triangles, put them in the pan, and toss'm around....thow'm in a bowl with some vanilla ice cream on top, drizzle remaining sauce over, and call it a day.

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05 MCS

Here is the sasuage dip that was a big hit at the 2004 Xmas party. At the party I tripled the recipe and it still dissappeared.

1 lb. quality breakfast sausage. I used Smithfield country ham sasauge but I cannot find it anymore. mild or hot
1 large Onion diced up.
1 can rotel diced tomatoes & green chilies mild or regular undrained
1 8 oz package creme cheese


Break up the sausage like hamburger and brown with the onion.
Drain off the fat.
Add the rotel to the sausage mix and simmer for a few min.
Add the creme cheese and stir until it is melted and combined with the other ingredients.

Grab a bag of dip chips and pig out

If you are worried about fat grams per serving you better move along.
If you want a mild dip use mild sausage and rotel.
If you use hot sausage and hot rotel, it goes good with beer.
This is a party recipe.

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George Bright Member # 141
One of the youngest of the old farts.
Yes I voted against you joining the club.

(English breakfast) pancakes (traditionally served on Pancake Day, aka Shrove Tuesday)

1 3/4 cups AP flour
Tbsp sugar
Pinch of salt
2 eggs
1 egg yolk
1 cup whole milk
1 cup warm water
lemon juice
3 Tbsp butter
Cooking oil
Powdered sugar

Combine dry ingredients in a large bowl. Beat the eggs and egg yolk for at least one minute then combine slowly with dry mixture. Add milk and water, beat mixture until smooth and bubbles form on surface. Add lemon juice (I have never measured how much). Refrigerate mixture for at least one hour, preferably overnight. Melt butter in medium fry pan. Add to mixture and combine, beating again until bubbles appear. Heat pan until it is just about to smoke. Add a small amount of cooking oil to the pan, then enough batter to cover the entire bottom with a thin layer. Flip when underside is golden brown. Serve direct from pan with lemon juice and sugar. Pancakes should be light and thin, never heavy.

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Rich
http://www.v8mongrel.com/

i see how you are Mike Whitney. start a 16 page post and then walk off to compare recipes.

mine is simple as i generally only sear the flesh for dinner.

marinate several 6-8 oz. terderloins in a mixture of equal parts red wine and soy sauce with fresh sliced ginger and fresh crushed garlic cloves.
time varies as to taste preference.

sear on high heat 3 - 4 minutes per side, i prefer mine borderline rare.

in a seperate pan melt i tbsp butter and add bleu cheese chunks melting the cheese. stir in a splash of white wine and ground black pepper. simmer to reduce. serve over top of filet.

add aspargas steamed in a mixture of water, allspice, butter and lemon juice. hollandaise optional.

add a box of store bought rissotto and a cold Bud. mmn mmn good.

somebody hit bowie up for his dead bird dip...that stuff is good.

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05 MCS

the chinese grocery store at southpoint(?) over by crossroads ford and the tag office has a fish market in the back. got some live crawfish and a nice red snapper that they fileted while i waited. he even offered me the head for soup. i declined as i wasn't making any anytime soon. they also have live talaipia swimming in tanks. haven't tried that yet.

took the filets and addedd sliced zucchini and yellow squash, butter, garlic, oregano, white wine and wrapped in foil and placed on gas grill untill the foil got hot to the touch and the vegetables were steaming.

add fresh greens salad with dressing of choice and some rice pilaf. cold Bud of course. mmm good.

Mmmmmm crepes. I'll bring the Nutela and bananas. What time's breakfast?

Rebecca and I got hooked on crepes in SFO last year. Gran Marnier crepes are awesome. (Just pour GM over the crepes to taste and add powdered sugar.) But my favorite was crepes with bananas and Nutela. What a way to end the night!!!

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Todd Breakey
STS 42 - 1992 Sunburst Miata
Dammit!
"You souldn't play leap frog with a porcupine. You might get hurt." - Eliza

I had to go with the Ghiradelli chocolate and strawberry crepes ~ a San Francisco favorite!

I don't think it is available for sharing, but I will ask... mom keeps a pretty tight rein on the recipe for the sauce.