COD SCAMPI WITH BUTTER SAUCE SEASONED WITH WORCESTERSHIRE – CAYENNE – WHITE WINE – DIJON – MINCED GARLIC – LEMON – PAPRIKA – PARSLEY

Of course originally intended for shrimp, but certainly tasty with cod. . .

For 2:

–cod (size of 2 decks of cards, one-half pound)

–butter or healthy margarine (I used Healthy Choice with olive oil; one-quarter cup, melted)

–Worcestershire sauce (1 tablespoon)

–cayenne pepper (one-quarter teaspoon; or to taste)

–white wine (2 tablespoons)

–Dijon mustard (1 tablespoon)

–minced garlic (1 tablespoon)

–lemon juice (3 squirts)

–paprika (1 teaspoon)

–parsley (dried, 1 tablespoon)

–salt and pepper to taste

1 – Place butter or healthy margarine in a Pyrex measuring cup. Microwave, covered, on high for 45 seconds. Then add other ingredients in list above, and stir well.

2 – Place cod in a covered baking dish. Pour sauce on top. Sprinkle more parsley on top.

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

4 – Serve the cod and sauce hot.

–adapted from The Elegant but Easy Cookbook, by Marian Fox Burros and Lois Levine.

PACIFIC COD FILLET PARMESAN WITH BUTTON MUSHROOMS IN MILK SAUCE SEASONED WITH CATSUP – WORCESTERSHIRE – EXTRA VIRGIN OLIVE OIL

This tastes gourmet, despite the everyday ingredient of catsup. . .

For 2:

–cod fillet (size of 2 decks of cards, one-half pound)

–Parmesan cheese (shredded; one-quarter cup)

–button mushrooms (1 small jar, drained)

–milk (one-third cup)

–catsup (3 tablespoons)

–Worcestershire sauce (2 teaspoons)

–extra virgin olive oil (to taste)

–salt and pepper

1 – Place the milk, catsup, Worcestershire, and olive oil in a small mixing bowl. Stir well. Place in a covered baking dish. Season with salt and pepper. Add Parmesan cheese. Microwave on high for 3 minutes.

2 – Place the cod amid the milk sauce. Spoon some sauce on top. Season the cod with salt, pepper, and olive oil. Pour the button mushrooms into the baking dish.

3 – Microwave the cod for 7 minutes on high.

4 – Serve the cod and sauce hot.

–recipe inspired by Elegant but Easy Cookbook, by Marian Box Burros and Lois Levine.

A Simple Side Dish:  MARINATED PEPPER – SALT BABY BELLA MUSHROOMS WITH WORCESTERSHIRE SAUCE & EXTRA VIRGIN OLIVE OIL

Note:  A recent research study out of China indicates that eating a serving of mushrooms twice a week will help to keep the mind keen.  This is an easy and flavorful way to enjoy mushrooms.

For 4:

–baby bella mushrooms (fresh, 8 to 10, chopped into 5 or 6 pieces each; the smaller the pieces, the more marinated flavor)

–Worcestershire sauce (bottled, one-third cup)

–salt and pepper

–extra virgin olive oil

1 – Place the chopped mushrooms in the Worcestershire sauce.  Season with salt, pepper, and extra virgin olive oil.  Marinate for at least 2 hours in the refrigerator before microwaving.

2 – Microwave the mushrooms and sauce for 2 minutes on high.  Watch to be sure that sauce does not overflow; mushrooms can be microwaved on 50 percent power for 4 minutes.

3 – Serve the mushrooms and sauce hot.

–mushrooms inspired by C. Mabry, chef.

CHICKEN PARMESAN TENDERS ROLLED IN GARLIC – HERB BREADCRUMBS AND WITH MARINARA SAUCE OF DICED TOMATOES – PARMESAN – SLICED RED ONION – WORCESTERSHIRE ATOP BOWTIE PASTA

For 4:

–6 chicken tenderloins

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

–Parmesan cheese (shredded, one-third cup)

–diced tomatoes (canned, 1 can, drain juice)

–sliced red onion (one-half, medium)

–Worcestershire sauce (2 tablespoons, bottled)

–salt and pepper

–olive oil

  • – Place one-half cup of dry bowtie pasta in a covered baking dish. Add water to cover.  Season with salt and olive oil.  Microwave on high for 6 minutes.  The microwave on 50 percent power for 8 minutes.  When finished, keep covered to preserve warmth.

 

  • – Place Parmesan, tomatoes, red onion, and Worcestershire sauce in a small mixing bowl. Season with olive oil.  Stir well.

 

  • – Place sauce in a covered baking dish, and microwave for 3 minutes on high. Then add chicken tenders that have been dipped in garlic – herb breadcrumbs and seasoned with salt, pepper, and a few more drops of olive oil.

 

  • – Microwave the dish for 7 minutes on high. When finished, test a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

 

  • – Serve the chicken and sauce, hot, atop the pasta.

–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.

A Simple Dinner:  LEMON BUTTER BONE-IN CATFISH WITH WORCESTERSHIRE ATOP JASMINE RICE

Note:  Originally intended for trout.

For 4:

–bone-in catfish (2, fresh)

–lemon juice (3 squirts)

–Promise margarine (heart-healthy, 3 tablespoons)

–Worcestershire sauce (3 tablespoons)

–salt and pepper

–jasmine rice (use instructions for microwaving on package; brands differ)

1 – Place the catfish side by side in a long, large baking dish with a cover.  Drench in lemon juice and Worcestershire sauce.  Dot with margarine.  Season with salt and pepper.  Microwave on high for 4 and one-half minutes; then turn over the catfish and microwave for another 4 and one-half minutes.

2 – Serve one-half catfish to each person, hot, atop the jasmine rice.

–catfish adapted from the Genuis Kitchen web site.

SPICY COD PARMESAN ROLLED IN CORNBREAD DRESSING SEASONED WITH SRIRACHA – MAYO – GREEN ONIONS – LEMON – WORCESTERSHIRE

For 4:

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

–Parmesan cheese (one-third cup, shredded)

–cornbread dressing (I used Pepperidge Farm herb; one-third cup)

–sriracha sauce (1 tablespoon, bottled)

–mayo (2 tablespoons, bottled)

–green onions (3 stalks, finely chopped)

–lemon juice (3 tablespoons, bottled)

–Worcestershire sauce (2 tablespoons)

–salt and pepper

–olive oil (bottled, 2 tablespoons)

1 – Place the cod in a covered baking dish.  Drench in lemon juice.  Season with salt and pepper.  In a measuring cup, place the breadcrumbs, Parmesan cheese, sriracha sauce, mayo, green onions, Worcestershire sauce, and olive oil.  Stir very well.  Spread the cornbread/Parmesan dressing atop the cod.   Finish with a sprinkle of chopped parsley.

2 – Microwave on high for 8 minutes. 

3 – Serve the cod hot.

–cod adapted from “my recipes” web site.

A Simple Dinner:  CHICKEN TOPPED WITH LEMON SLICES & SEASONED WITH WORCESTERSHIRE & MINCED GARLIC

For 4:

–6 chicken tenderloins or breast strips

–lemon (fresh, sliced)

–Worcestershire sauce (5 or 6 squirts)

–minced garlic (1 tablespoon, in a jar)

–salt and pepper

–olive oil

1 – Place the chicken in a covered baking dish.  Drench in Worcestershire sauce.  Dot with minced garlic. Season with salt, pepper, and olive oil.  With a very sharp knife, slice the lemon (refrigerated lemon slices best).  Place the lemon atop the chicken.

2 – Microwave on high for 8 minutes.

3 – Serve the lemon chicken hot.

–chicken adapted from the original recipe of a friend, years ago, in Tallahassee, Florida.

A Celebratory Dinner:  NEW ORLEANS ORANGE ROUGHY ROLLED IN CREOLE SEASONING & BREADCRUMBS WITH TOASTED PECAN BITS – FRESH PARSLEY – LEMON SLICES IN A SAUCE OF CLAM JUICE – WORCESTERSHIRE – LEMON JUICE – OLIVE OIL ATOP JASMINE RICE

For 4:

–orange roughy (thawed from frozen, 4 fillets of the size of 1 deck of cards each)

–Creole seasoning (boxed, 1 tablespoon for all 4 fillets)

–breadcrumbs (plain, boxed, one-half cup)

–toasted pecan bits (one-third cup; toast pecans for 1 minute on high, and then stir and toast 1 minute more)

–parsley (fresh, 1 handful, chopped)

–lemon (1, fresh, sliced)

–clam juice (one-half cup, bottled)

–Worcestershire sauce (3 tablespoons, bottled)

–lemon juice (2 squirts, bottled)

–olive oil

–pepper (no salt, because the Creole seasoning has salt)

1 – Place the clam juice, Worcestershire sauce, and lemon juice, with a few drops of olive oil, in the large baking dish with cover.  Microwave on high for 3 minutes.

2 – Season the orange roughy with the Creole spice.  Place an orange roughy fillet in a plastic bag with a few drops of olive oil.  Add breadcrumbs and shake.  Repeat with each fillet.  Place the fillets in the sauce.  Top with pecan bits, parsley, and sliced lemon.  Finish with a few drops of olive oil.

3 – Microwave on high for 7 minutes.  Place atop jasmine rice (follow microwave recipe for 1 cup on the package).

4 – Serve the orange roughy hot, atop the jasmine rice.

–recipe adapted from a trout recipe in the New Orleans – based Commander’s Palace cookbook.

WHOLE CATFISH WITH SAUCE OF LEMON BUTTER – DIJON – WORCESTERSHIRE – SRIRACHA CHILI – HOT SAUCE

Note:  This is the best sauce I have ever found for whole catfish.

For 2:

–catfish (whole, bone-in, medium)

–lemon juice (one-quarter cup)

–Promise margarine (heart-healthy, 3 heaping tablespoons, one-quarter cup melted)

–Dijon mustard (1 teaspoon)

–Worcestershire sauce (1 teaspoon)

–Sriracha chili sauce (1 teaspoon)

–hot sauce (like Tabasco or Texas Pete, 3 drops)

–salt and pepper

1 – Place the catfish in a covered, long baking dish.  Set aside.

2 – Place 3 heaping tablespoons of Promise margarine in a microwaveable bowl.  Microwave for 30 seconds.  Then place the Dijon in a small mixing bowl, and very, very slowly add the margarine, stirring briskly until the Dijon dissolves in the margarine.  Add the lemon juice, Worcestershire sauce, Sriracha chili sauce, hot sauce, and salt and pepper to taste (about one-half teaspoon salt and one-quarter teaspoon pepper).  Stir well.  Pour the sauce atop the catfish.

3 – Microwave the catfish for 3 minutes.  Then, using two spatulas, turn the catfish over.  Microwave for 4 minutes more.  With a sharp knife, cut the catfish into two parts.

4 – Serve the catfish hot, with sauce over the top.

–catfish and sauce adapted from the Spruce blog.