Blue Cheese Slaw

1 egg
2 Tbsp. lemon juice
1 Tbsp. Dijon mustard
2 Tbsp. sherry vinegar (or cider vinegar)
2 Cups peanut oil (substitute vegetable or olive)
1 ounce Maytag blue cheese
1/2 head green cabbage, shredded
3 green onions, sliced thin
1/2 Maytag blue cheese, crumbled

In a food processor combine the egg, lemon juice, Dijon mustard and vinegar. Puree for about 30 second and then slow add the peanut oil. Season with salt and pepper and add the Maytag blue cheese, process for another 10-15 more seconds. Push the mayonnaise through a fine mesh strainer (optional).

Toss the cabbage with enough mayonnaise to coat. Add half of the green onions and a 1/4 cup of the crumbled blue cheese. Season with salt and pepper and toss well. Serve with your favorite entree.

The original recipe came from the Food Network and was served with BBQ Shrimp. Never have I actually strained my mayonnaise mixture through mesh, I would add it to the cabbage (pre-shredded package), toss well and add the blue cheese and green onions.

Crispy Fish Tacos

Peanut oil (I used olive oil)
2 cups panko flakes
3 eggs, beaten
Kosher salt
Ground pepper
2 lbs. halibut, snapper or other firm white fish
8 corn tortillas (or flour, if preferred)
1/2 head napa cabbage, shredded
Pink Chili Mayo
Lime wedges

Pink Chili Mayo
1 1/2 cups mayonnaise
1 1/2 cups sour cream
2 canned chipotle peppers in adobo sauce
Juice 1/2 line
Kosher salt and freshly ground black pepper

Baja Cream
1/2 cup mayonnaise
1/2 cup sour cream
2 Tbsp. fresh lime juice
1 Tsp. (packed) finely grated lime zest
Pinch of salt

Fill a 12″ heavy bottom pan with oil and heat to 375 degrees. Place panko flake into a shallow dish. Beat 3 eggs with 2 tablespoons of water and place in a separate shallow dish. Salt and pepper the each side of the fish. Cut fillets into 1 inch wide strips. Dip fish in the egg and then coat them with panko flakes. Set coated fish aside for about 10 minutes. Place a few strips of fish at a time in the pan until cooked thoroughly, about 3 to 5 minutes. Remove from pan and place on paper towel to drain.

For the pink chili mayo, place the mayonnaise, sour cream, chipotle peppers and lime juice in a blender and process to a puree. Refrigerate the mayo for 30 minutes to let the flavors blend; taste and adjust seasoning with salt and pepper.

For the Baja cream combine all ingredients and stir. Salt to taste.

A very good fish taco recipe that uses panko flakes rather than a batter. The end result is light crunch on the fish that carries a good taste. I fried my fish in olive oil, but peanut or vegetable oil can be used. The last few times I have cooked these tacos I have preferred cod over halibut or snapper, then again maybe it’s because it was the only fish I had in the freezer. I also used shredded cabbage instead of shredding my own, call me lazy but I call it a time saver.

The pink chili mayo can be adjusted to your liking when it comes to how spicy you like your sauces. I usually don’t put any of the actually chipotle peppers, instead just use the adobo sauce which has a nice spice to it. If you are like hot, then by all means use two peppers and the adobo sauce.

Chicken Parmigiana

1 lb. boneless chicken breasts
1 cup flour
2 eggs, beaten
1 cup bread crumbs
3/4 cup grated Parmesan cheese
1/2 cup Romano cheese
1/4 cup chopped parsley
1/4 cup chopped basil
4 Tbsp. olive oil
26 oz. jar of Full Circle Organic Tomato Basil Sauce
1 cup shredded mozzarella

Place the flour, beaten eggs and bread crumbs in separate pans. Cut breasts into fillets. Using a meat tenderizer, pound the chicken into fillets that are 1/4 inch in thickness. With 1 lb. of chicken I can usually get 10 fillets.

Dredge each side of the fillet in the flour, followed by the beaten eggs and the bread crumbs. Place each breaded fillet on a wire rack. Over medium heat add the olive oil in a 12 inch pan. Place 2-3 fillets in the pan to brown (3-4 minutes each side). Remove and place on wire rack.

Add cooked, breaded fillets to a 9″ x 13″ Pyrex pan. Cover fillets with Parmesan and Romano cheeses. Add the chopped basil and over with the tomato basil sauce. Add shredded mozzarella to the top and cover. Heat over to 350 degrees and cook for 25 minutes. Serve with spaghetti.

One of the things I didn’t do was make my own tomato sauce. Instead I just bought an organic brand at the store, but in the end it turned out wonderful. I could have also used slices mozzarella over each chicken fillet, but opted for the shredded. The fresh basil enhances the entire dish! Experiment, that is what makes cooking enjoyable.

Chicken Fried Steak

2 lbs. beef bottom round, trimmed
2 tsp. kosher salt
1 tsp ground black pepper
1 cup flour
3 eggs, beaten
1/4 cup vegetable oil (or olive)
2 cups chicken broth
1/2 cup while milk
1/2 tsp thyme leaves

Cut the meat into 1/2 inch thick slices. Season each piece with a combination of salt and pepper. In separate pans place the beaten eggs, flour and bread crumbs. Tenderize the cutlets until approximately 1.4 inch thick.

Dredge the meat in the flour, followed by the egg, let stand for a few minutes and repeat this process. Do this for all pieces of meat. Let stand for about 10 minutes.

Add enough oil to cover the bottom of a 12-inch skillet preferably with high sides. Heat the oil until it shimmers. Add 2-3 pieces of meat and cover while cooking. Cook each piece of meat until each piece is a golden brown, approximately 4 minutes per side. Remove the meat and place on a wire rack set on a baking sheet and cover. Keep warm in the oven (250 degrees).

Add the remaining oil (1 tsp.) to the skillet. Turn down the heat and whisk in 3 tablespoons of flour that is left over from the dredging. Slowly add the chicken broth and deglaze the pan. Turn up the heat and bring the gravy to a boil until it starts to thicken. Add the milk and thyme, stir for another 5-10 minutes. Season to taste. Cover the steaks and enjoy.

I decided to try this dish after overhearing the wife say she wanted it. In the end it turned out very tasty, especially the breaded cutlets. The only problem I had was too my thyme in the gravy and not enough flavor. I believe this could easily be solved by adding more seasoning when I breaded the cutlets.

While not necessarily a prerequisite, I have cheated and used cubed steak for this recipe before. While not as good as bottom round it was a bit cheaper when I was shopping for ingredients.