Tag archive for "Mayonnaise"

Crunchy Wasabi-Crusted Fish with Red-Cabbage Slaw

kosher fish recipes, kosher recipes, shavuot recipes and ideas

Crunchy Wasabi-Crusted Fish with Red-Cabbage Slaw

1 Comment 22 August 2011

Thank you Raquel Franco for sharing your delicious gourmet kosher fish dinner recipe with us!

“This recipe  with wasabi  is delicious ‘n not too spicy.

Perfect change for an end of summer dinner!”

by Raquel Franco

For Wasabi Crusted Fish:

  • 4 (3/4- to 1-inch-thick) skinless white-fleshed fish fillets, such as Pacific cod or halibut (6 oz each)
  • 1/2 teaspoon salt
  • 1 teaspoon wasabi paste (from a tube)
  • 1/2 cup mayonnaise
  • 1 to 1 1/4 cups panko (Japanese bread crumbs)

For Slaw:

  • 1/4 cup distilled white vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon dry mustard
  • 3/4 teaspoon salt
  • 1 seedless cucumber (usually plastic-wrapped)
  • 8 oz shredded red cabbage (4 cups; from a 10-oz package)
  • Accompaniment: pickled ginger (sushi ginger)

Prepare fish: Put oven rack in upper third of oven and preheat oven to 400°F. Line a shallow baking pan with foil.

  1. Pat fillets dry, then arrange in baking pan. Sprinkle salt all over fillets. Stir together wasabi paste and mayonnaise in a bowl, then spread tops of fillets with half of mayonnaise and sprinkle with half of panko. Turn fillets over and spread with remaining mayonnaise, then sprinkle with remaining crumbs.
  2. Bake until fish is just cooked through, 12 to 16 minutes, then broil 4 to 6 inches from heat until crumbs on top are golden brown, 1 to 2 minutes.
  3. Make slaw while fish bakes: Stir together vinegar, sugar, mustard, and salt in a bowl until sugar is dissolved. Halve cucumber lengthwise, then thinly slice. Add to dressing along with cabbage and stir to coat. Serve slaw alongside fish.



image via http://www.healthypopulation.com

this recipe is from epicurious.com



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Black Bean Super Bowl Salsa with Tortilla Crisps

kosher appetizer recipes, kosher pareve recipes, kosher recipes, kosher vegetable recipes

Black Bean Super Bowl Salsa with Tortilla Crisps

1 Comment 01 January 2011

Salsa means “sauce” in Spanish and it is usually a condiment made from tomatoes, onion,garlic, cilantro, salt and hot peppers, with a touch of vinegar or lemon juice for acidity. The mixture is usually chopped and served fresh with tortilla chips.

Salsa has tons of vitamin C, plus, it is low in carbohydrates, fat and cholesterol. On average, a serving of salsa has about 15 calories — certainly better than your average mayonaisse based dip.

This recipe has been renamed by family members as SUPER BOWL SALSA-!

Add it to your menu for next Sunday February 6, 2011 for all the football fans that will gather by

the screen!!!

Serve with chicken or fish any night of the week,or as a healthy  snack if your kids and their friends come over to hang out.

Check out the video above from EHOW.com. The tomatoes are cooked, and corn and cumin are added. Obviously, salsa has a lot of variations so you can go with the flow, experiment, and let us know which version your family like best!

Superbowl Salsa

Kosher Recipe Ingredients

  • 6 flour tortillas cut into triangles
  • spray with olive oil cooking spray and sprinkle with sea salt
  • bake for 10 minutes at 350.

For the Salsa

  • 1 can black beans rinsed drained and chopped
  • 1 tomato diced
  • 2 scallions
  • 1/2 cup chopped cilantro
  • 2 tbs lime juice
  • 1/2 tsp sea salt

Combine all kosher recipe ingredients and serve with fresh tortilllas.

by Esther Serouya

Check out Giada De Laurentiis spicy salsa HERE. She even adds a dash of orange juice!

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Make Your Own Greek Yogurt-Video

kosher dairy recipes, kosher recipes

Make Your Own Greek Yogurt-Video

2 Comments 01 April 2010

Mark Bittman has done it again.

This DIY greek yogurt is yummy with the Syrian spice zaatar, olive oil, lemon, and salt sprinkled in.

Serve with Matzoh crackers  (or pita chips after  Passover), of course with a dairy lunch.  Spending many summers by my in-laws home in New Jersey, I can still see the blob of yogurt  inside the tied handkerchief  that was dangling over the sink. Its always considered a delicacy for the family, and my mother-in-law still drops off a batch of home-made yogurt every so often. The time has come for me to start making it myself!!  Watch the video and PLEASE send in pictures if you decide to make it yourself!!

Reprint from the New York Times

THE so-called Greek yogurt that has become popular in recent years is neither a special kind of yogurt nor uniquely Greek. It’s simply yogurt from which much of the water has been removed, a concoction that in its thickest form can be called yogurt cheese. You can find yogurt cheese in every country that has a history of yogurt making. In addition to being thicker and richer when eaten straight, it makes superior spreads and dips.It can be made at home from ordinary yogurt, and its consistency can be varied: it can be similar to sour cream, crème fraîche, or mayonnaise, for which it’s a good substitute, or it can be thick enough to cut with a knife.

Producing yogurt cheese is quite simple. It takes a couple of hours, but your presence is required only for minutes. All you do is strain some of the water out of yogurt, until it reaches the thickness you want. For straining, I recommend a colander or coarse strainer lined with a clean cotton dish towel of fairly fine weave, what used to be called flour sack. (Many recipes suggest the use of cheesecloth, but you’d have to use about 10 layers for the same results.) Dump a quart (or whatever quantity you like) of yogurt in there, set the colander over a bowl in the refrigerator, twist or tie the top of the towel, and wait.

To speed the process, squeeze every now and then, or don’t bother. When the yogurt has reached the consistency of sour cream, twist and squeeze once more and scoop out the yogurt, which will have been reduced in volume by about half. (I suppose you could save and drink the yogurt-water, or cook with it, but I don’t.) Store the thickened yogurt in a covered container and use it within a week or so for best quality.

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