The WordPress.com stats helper monkeys prepared a 2014 annual report for this blog.
Here’s an excerpt:
The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 11,000 times in 2014. If it were a concert at Sydney Opera House, it would take about 4 sold-out performances for that many people to see it.
Galena’s Cucina 2015 Calendar
Click below to download your order form. Hurry while supplies last. Free recipe collection included with your order!
It’s a TACO Grilling Party, with my BEST grilling friend, Weber® Just Add Juice® Marinade Mixes.
Click on link below for recipes.
https://foodsinthefastlane.me/2014/05/25/orzo-pasta-salad-with-weber-just-add-juice-citrus-marinade/
Happy Memorial Day, check out these recipes for your weekend parties!
Tilapia en Papillote
4 tilapia filets
1 large zucchini, julienned
1 large yellow squash, julienned
1 large carrot, julienned
1 medium shallot, thinly sliced
1/4 cup freshly squeezed orange juice, about 1 orange
Zest of 1 orange
Salt & pepper, to taste
Vegetable oil
Weber® Boston Bay Seafood Seasoning
Preheat oven to 450°F. Position a rack in the center of the oven.
Combine zucchini, yellow squash, carrot, onion, shallot, orange juice, orange zest, salt and pepper in a mixing bowl.
Cut four pieces of parchment paper 24×16-inches. Fold each piece of parchment paper in a half. Using scissors, cut each folded piece of paper into a heart shape. Place an opened parchment heart on your work surface with the fold running vertically. Brush one side of the heart lightly with oil.
Place fillets on the oiled half, sprinkle seafood seasoning over fish and 1/4 of mixed vegetables on top. Fold the other half of the parchment heart over the fish, covering it completely. Crimp edges to form a sealed pouch.
Place packages on baking sheet, lightly brush the top of each package with oil; bake until the paper is puffed and brown, about 15 minutes.
Place heart shaped package on plate. Cut slashed in the parchment at the table to release the aromatic steam.
Mediterranean Swordfish
4 slices of Swordfish cut about 1/2” thick
1/2 pint cherry or grape tomatoes
1 sliced shallot
1/2 cup chopped black kalamata olives
3 tablespoons capers, rinsed and drained
4 ounces feta cheese
Preheat oven to 425°F.
Place swordfish on hot grill or hot grill pan and sear on both sides. Remove from the grill. Place swordfish on one half of baking sheet lightly sprayed with cooking spray. At other half add tomatoes, shallots, olives, capers and feta cheese. Bake 10-15 minutes or until an internal temperature reaches 140°.
Place swordfish on plate and top with vegetables and cheese.
Smoked Salmon
1 pound fresh salmon
2 lemons, one juiced, one sliced
1 teaspoon Weber® Zesty Lemon & Chicken Seasoning
Cameron Stovetop Smoker
1 teaspoon Adler chips (comes with smoker)
Place 1 teaspoon adler chips in stovetop smoker. Lightly spray grill with cooking pan spray. Place salmon on grill pan, squeeze one lemon over salmon, top with Zesty Lemon Seasoning and sliced lemons. Close top of smoker leaving 1-inch open and place on medium high heat. When smoke appears through opening, completely close cover. Cook 20 minutes or until internal temperature measure 140°F on a food thermometer.
Remove salmon from grill pan. Serve with additional lemon, if desired.
Click on the above link for this morning’s demonstration – Mediterranean Swordfish, Smoked Salmon and Tilapia en Papillote with julienne vegetables!
“Live at 9” 1-1-14
Yikes, its been almost a week ago that we went to Bonefish…delicious meal…as always….tried the “spicy shrimp” for the first time, I was impressed…I’ll have to work on that recipe. Here is my version of Bonefish’s “Pistachio Encrusted Rainbow Trout“…enjoy, I think its a winner!!!!
Pistachio Parmesan Crusted Trout
Lemon Butter Sauce:
1/3 cup white wine
Juice from 1 lemon
1/2 cup heavy cream
1 tsp. lemon zest
1/2 tsp. salt
½ tsp pepper
4 tbsp. unsalted butter
Combine white wine lemon juice in a saucepan. Let simmer until reduced by half. Add heavy cream and let simmer until thick but not brown. Add lemon zest, salt & pepper. Whisk in butter over low heat.
Rainbow Trout
1/3 cup Panko’s (Japanese breadcrumbs)
1/3 cup Italian breadcrumbs
1/4 cup Parmesan cheese
1/3 cup chopped pistachio nuts
2 lbs. Rainbow Trout
1 tablespoon butter
1 tablespoon extra virgin olive oil
Combine breadcrumbs, Parmesan, and pistachio nuts in a shallow pan. Whisk egg and milk in another shallow pan (pie pans work great). Lay trout, presentation side down and skin side up, in egg mixture than press into dry mixture firmly pressing the breadcrumbs into the fish. This is best to do ahead of time and keep fish refrigerated for at least ½ hour to prevent coating from flaking off during cooking.
In a large sauté pan heat the butter and extra virgin olive oil over medium heat. Add trout, presentation side down. Sauté for about 2 – 3 minutes. Carefully turn fish over and cook an additional 2 – 3 minutes, depending upon the thickness of the fish.
Serve with lemon butter sauce drizzled over the fish. Garnish with additional lemon zest, lemon wedges, julienned fresh basil and/or quartered artichokes hearts
Gail Churinetz
“Galena’s Cucina”
Foodsinthefastlane.me 