Category: Main Dish

Posted on » by Michael » Theme:

Macadamia Nut Crusted Mahi Mahi

Prep Time: 35 Minutes

Cook Time: 45 Minutes Ready In: 1 Hour 20 Minutes

Servings: 6

“Mahi mahi is coated in macadamia nuts and breadcrumbs and lightly fried, then baked, and served with a sauce featuring tropical fruit, hot pepper, shallots, and chicken stock.”

INGREDIENTS:

2 ounces macadamia nuts

4 ounces plain bread crumbs

6 (6 ounce) mahi mahi fillets

4 ounces butter

2 ounces shallots, diced

4 cups chicken stock

4 ounces pineapple, rough chopped 4 ounces papaya, rough chopped

4 ounces mango, rough chopped

1 tablespoon shredded coconut

2 habanero peppers, seeded

salt and pepper to taste

white sugar to taste

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a food processor or blender, pulse together macadamia nuts and breadcrumbs until finely ground. Pour nut mixture onto a plate, and coat fish fillets on both sides.

3. Heat butter in a large skillet over medium heat. Fry fillets on both sides until nuts are golden brown. Remove to a baking pan.

4. Add shallots to skillet, and cook until translucent. Stir in chicken stock. Mix in pineapple, papaya, mango, coconut, and habanero peppers. Season with salt, pepper, and sugar to taste. Simmer until sauce is thick, about 30 minutes. Strain to remove peppers, fruit, and shallots. Reserve sauce in a pan over low heat.

5. Bake mahi mahi in preheated oven about 10 minutes, until internal temperature reaches 140 degrees F. Remove fish, and lightly coat with sauce.

Posted on » by Dana & Nancy » Theme:

BBQ Chicken Sandwiches

from allrecipes.com: Sarina

Ingredients
2 (4 pound) whole chickens, cut up
1 1/2 cups ketchup
3/4 cup prepared mustard
5 tablespoons brown sugar
5 tablespoons minced garlic
5 tablespoons honey
1/4 cup steak sauce
4 tablespoons lemon juice
3 tablespoons liquid smoke flavoring
salt and pepper to taste
12 hamburger buns
3 cups prepared coleslaw (optional)

Directions
1.Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.
2.In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.
3.When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like.

**Note that we used chicken thighs and boneless breasts. Dana barbecued on the grill and then we shredded.

Posted on » by Ashley » Theme:

Tim and Liza Goodell’s Tofu Rigatoni Casserole

Tim and Liza Goodell’s Tofu Rigatoni Casserole
cookiemag.com

1⁄4 cup extra-virgin olive oil, plus more for drizzling
1⁄2 onion, finely chopped
3 cloves garlic finely chopped
28-ounce can crushed tomatoes
1 pinch dried oregano
1 12- to 14-ounce package firm tofu, drained
1 large egg
1 pinch grated nutmeg
Salt and freshly ground black pepper to taste
10-ounce package frozen spinach, defrosted and drained
1-pound box rigatoni, cooked al dente and drained
1 lb. fresh mozzarella, grated (about 4 cups)
3 ounces grated Parmesan (about 3⁄4 cup)

1. Preheat oven to 350° F.
2. Heat the oil in a saucepan over medium-high heat. Add the onion. Sauté for 3 minutes, then add the garlic and cook until the onion is translucent, about 2 minutes more.
3. Add the tomatoes and oregano. Reduce heat and simmer, stirring occasionally, for 15 minutes. Meanwhile, in a blender, process the tofu, egg, nutmeg, salt, and pepper until smooth.
4. Transfer the mixture to a bowl and fold in the spinach, cooked rigatoni, tomato sauce, 1 cup of the mozzarella, and 1⁄2 cup of the Parmesan.
5. Drizzle a coating of olive oil into a 13-by-9-inch baking pan. Add the pasta mixture and sprinkle the remaining cheeses over the top. Bake until golden and bubbling, 35 to 40 minutes. Let cool for 10 minutes before slicing. Serves 8 – 10.