COD BASIL WITH FRESH TOMATO – PEPPERS – GREEN ONIONS IN LEMON – CLAM JUICE SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–basil (if fresh, 3 minced leaves; if dried, 1 tablespoon)

–tomato (fresh, medium, chopped)

–red bell pepper (one-half fresh, sliced)

–green onions (3 stalks, chopped)

–lemon juice (3 squirts, bottled)

–clam juice (one-quarter cup, bottled)

–salt and pepper

–olive oil

1 – Place the tomato and red bell pepper in a covered baking dish with the clam juice.  Season with half the basil, salt, pepper, and olive oil.  Microwave for 3 minutes on high.

2 – Place the cod in the sauce.  Drench in lemon juice.  Season with salt, pepper, and olive oil.  Drop green onions on top.

3 – Microwave the cod for 7 minutes on high.  Cod is done when it begins to break apart.

4 – Serve the cod and sauce hot.

–adapted from Edward Giobbi’s Italian Family Dining.

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SALMON AND PEPPERS WITH SLICED VIDALIA ONION – BALSAMIC VINEGAR – MINCED GARLIC – MINT – LEMON – CLAM JUICE – GREEN ONIONS

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–red bell pepper (one-half, fresh, sliced)

–Vidalia onion (one-half, sliced)

–clam juice (one-quarter cup, bottled)

–lemon juice (3 squirts, bottled)

–balsamic vinegar (one-eighth cup, bottled)

–minced garlic (bottled, 1 tablespoon)

–mint (dried, bottled, 1 tablespoon)

–green onions (2 stalks, chopped, fresh)

–salt and pepper

–olive oil

1 – Place the sliced red bell pepper and the sliced Vidalia onion in a covered baking dish.  Add the clam juice.  Season with minced garlic, mint, salt and pepper, and olive oil.  Stir.  Microwave on high for 3 minutes.

2 – When finished, nestle the salmon amid the peppers and onion.  Drench in lemon juice and balsamic vinegar.  Season with salt, pepper, mint, and olive oil.  Drop chopped green onion on top.

3 – Microwave on high for 6 and one-half minutes.  Salmon is best if medium rare.

4 – Serve the salmon with vegetables hot.

–salmon adapted from Edward Giobbi and Eugenia Giobbi Bone’s Italian Family Dining

ITALIAN VERSION – CHICKEN MARSALA WITH THYME – ROSEMARY – BABY BELLA MUSHROOMS

For 4:

–6 chicken tenderloins or breast strips

–marsala wine (or any good red wine; one-quarter cup)

–thyme (1 tablespoon, bottled)

–rosemary (1 tablespoon, bottled)

–baby bella mushrooms (5 or 6, medium size, quartered, fresh)

–salt and pepper

–olive oil

1 – Place the marsala or other red wine in a covered baking dish.  Add the mushrooms.  Season with salt, pepper, thyme, rosemary, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken in the sauce.  Add a bit more salt, pepper, thyme, rosemary, and olive oil.

3 – Microwave on high for 6 minutes.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

4 – Serve the chicken marsala hot. The entrée goes well with rice or pasta (see the search box on this blog for instructions).

–adapted from Edward Giobbi’s Italian Family Cooking.

ITALIAN COD WITH FRESH TOMATO – BASIL – OREGANO – MINCED GARLIC IN A MILK – WHITE WINE SAUCE ATOP JASMINE RICE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–basil (3 fresh leaves, torn; or 1 tablespoon, dried)

–oregano (3 fresh sprigs, leaves only; or 1 tablespoon, dried)

–minced garlic (1 tablespoon, bottled)

–milk (one-eighth cup)

–white wine (one-eighth cup)

–tomato (fresh, medium chopped)

–jasmine rice (follow package instructions for microwaving; brand differ)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Season with salt, pepper, basil, oregano, minced garlic, and olive oil. 

2 – Chop the tomato, and season with salt, pepper, basil, and oregano.  Place the tomato on top of the cod.  Add milk and white wine to the dish.  Finish with a few drops of olive oil.

3 – Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

4 – Serve the cod hot, atop jasmine rice.

–cod inspired by C. Mabry, chef.

A Celebratory Dinner for 2: NEW ORLEANS STYLE ORANGE ROUGHY PECAN CREOLE WITH WORCESTERSHIRE – LEMON – PARSLEY – CLAM JUICE

For 2:

–orange roughy (4 thin fillets, one-half pound)

–pecan bits (one-half cup, divided)

–creole seasoning (1 tablespoon, bottled)

–Worcestershire sauce (2 tablespoons, divided)

–lemon juice (4 squirts, divided)

–parsley (fresh, 1 handful; or dried, 1 tablespoon)

–clam juice (bottled, one-third cup)

–bread crumbs (small amount just to dust the fish)

–pepper (no salt)

–olive oil

1 – Place one-half of the pecan bits in a food processor.  Add 1 tablespoon of Worcestershire, 2 squirts of lemon juice, and 2 tablespoons of olive oil.  Pulse until smooth, a pecan butter.  Set aside.

2 – Place the orange roughy in a single layer in a large, shallow baking dish.  Drench in lemon juice.  Add clam juice and 1 tablespoon of Worcestershire sauce.  Season with creole spice.   Sprinkle lightly with bread crumbs.  Then carefully spread the pecan butter on top of the fish.  Sprinkle with parsley, and a few drops of olive oil.

3 – Microwave on high for 5 minutes.  When finished, test a thicker piece to be sure that fish is done.  If not, replace in microwave for 1 minute more.

4 – Serve the orange roughy hot.  This dish goes well with the nutty flavor of quinoa cooked in chicken broth (microwave two-thirds cup of quinoa and 1 and one-third cup of broth for 6 minutes on high, followed by 9 minutes on 50 percent power).

–orange roughy adapted from The Commander’s Palace New Orleans Cookbook.

CAJUN BLACKENED SALMON CILANTRO TOPPED BY FRESH VINE-RIPENED TOMATOES & SERVED WITH JASMINE RICE

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–Cajun blackened seasoning (2 teaspoons)

–cilantro (dried, 2 teaspoons; or fresh, 1 handful, chopped)

–tomato (fresh, medium, chopped)

–jasmine rice

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a one-eighth cup of water.  Season with 1 teaspoon of Cajun blackened spice, salt, and pepper.  Chop the tomato, and season it with salt, pepper, and Cajun blackened spice.  Place the seasoned tomato on top of the cod.  Finish with cilantro and a few drops of olive oil.

2 – Microwave the salmon for 6 and one-half minutes for medium rare (the best taste).

3 – Serve the salmon hot, atop jasmine rice (use package instructions for microwaving the rice; brands differ).

–salmon inspired by C. Mabry, chef.

CHICKEN TENDERS WITH SHREDDED CARROTS – SLICED VIDALIA ONION – CELERY SEASONED WITH BAY LEAVES AND ACCOMPANIED BY HOMEMADE – PUREED – CHILLED TOMATO PESTO WITH FRESH TOMATOES – PINE NUTS – CILANTRO – EXTRA VIRGIN OLIVE OIL – MINCED GARLIC – GREEN ONIONS

For 4:

–6 chicken tenderloins or breast strips

–shredded carrots (fresh, packaged, 1 handful)

–Vidalia onion (one-half, large, sliced)

–celery (fresh, 2 stalks, chopped)

–bay leaves (2, dried)

–salt and pepper

–olive oil

Tomato pesto:

–tomatoes (2, fresh, medium, chopped)

–pine nuts (4 tablespoons)

–cilantro (1 tablespoon, dried)

–extra virgin olive oil (3 tablespoons)

–minced garlic (1 tablespoon, bottled)

–green onions (2 stalks, chopped)

–salt to taste

1 – Add chopped tomatoes, pine nuts, cilantro, extra virgin olive oil, minced garlic, green onions, with salt to taste in a food processor.  Puree until smooth.  Refrigerate until time for dinner.

2 – Place the shredded carrots, celery, and onion, with 2 bay leaves, in a covered baking dish.  Add one-quarter cup of water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Place the chicken atop the vegetables.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes and 30 seconds.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

4 – Serve the chicken and vegetables hot, with the tomato pesto on the side.

–chicken and tomato pesto adapted from Edward Giobbi and Eugenia Giobbi Bone’s Italian Family Dining.

COD TARRAGON ROLLED IN GARLIC – HERB BREADCRUMBS & WITH MINCED GARLIC – MUSHROOMS – GREEN ONIONS IN A LEMON – WHITE WINE SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–tarragon (dried, 1 teaspoon)

–garlic – herb breadcrumbs (one-third cup, packaged)

–minced garlic (bottled, 1 tablespoon)

–mushrooms (3 or 4 baby bellas, quartered, fresh)

–green onions (3 stalks, chopped, fresh)

–lemon juice (3 squirts)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the garlic – herb breadcrumbs on a large plate.  Season the cod with salt, pepper, and olive oil.  Roll in the breadcrumbs.

2 – Place the cod in a covered baking dish.  Drench in lemon juice.  Pour in white wine.  Drop minced garlic on top of the cod.  Place quartered mushrooms on the side of the cod.  Sprinkle green onions and tarragon on top.  Finish with a few drops of olive oil.

3 – Serve the cod hot.

–cod inspired by Rene Verdon, White House chef during the Kennedy administration.

BAKED COD WITH A CRUMB TOPPING OF SHREDDED PARMESAN CHEESE – HERB CORNBREAD STUFFING – OLIVE OIL AND SITTING IN A LEMON – WHITE WINE SAUCE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–shredded Parmesan (one-third cup, packaged)

–cornbread stuffing (I used Pepperidge Farm herb; 1 cup)

–olive oil (4 tablespoons)

–lemon juice (bottled, 3 squirts)

–white wine (one-quarter cup)

–salt and pepper

1 – Place the Parmesan cheese, cornbread stuffing, and olive oil in a small mixing bowl, and stir well.

2 – Place the cod in a covered baking dish.  Drench in lemon juice.  Add the white wine.  Season with salt and pepper.  Carefully place the topping across the length of the cod.  Pat down.

3 – Microwave on high for 7 and one-half minutes.  Cod is done when it begins to break apart.

4 – Serve the cod hot. 

–cod inspired by C. Mabry, chef.

SPICY PARSLEYED COD WITH FRESH SLICED BANANA PEPPER – CAYENNE PEPPER – MINCED GARLIC – GREEN ONIONS IN A WHITE WINE – LEMON SAUCE

Note:  Despite the hot spice, this is a delicately flavored dish.

For 4:

–cod (size of 4 decks of cards, 1 pound)

–parsley (fresh, 1 handful, chopped)

–banana pepper (fresh, one-half, sliced)

–cayenne pepper (bottled, one-quarter teaspoon, more to taste)

–minced garlic (bottled, 1 tablespoon)

–green onions (2 stalks, chopped)

–white wine (one-quarter cup)

–lemon juice (3 squirts, bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish.  Add the white wine.  Drench in lemon juice.  Season with salt, pepper, minced garlic, and olive oil.  Sprinkle with banana pepper, parsley, and green onions.  Finish with a drop or two more of olive oil.

2 – Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod and sauce hot.

–inspired by Edward Giobbi.