Calcifer’s Eggs and Bacon

Everybody has their comfort foods, and this has quickly become one of ours.  For starters it has eggs.  Tonks and I love eggs, so they  have a short life expectancy around here.  Last Sunday I bought two dozen eggs and we were out of eggs again on Wednesday.  Sad, but true. Second, it has bacon.  BACON, guys. This is important stuff we’re talking about here and essential for normal functioning.     And the icing on this cake is the most delicious caramelized onions.  If you didn’t like onions before, you will now.

More

Burgers with Lime Mayonnaise

The intent was to successfully finish our epic fish marathon.  Our game plan was extensive and detailed.  The tilapia would be blackened to hide the fact that we were still eating fish.  As a further precaution, the tilapia would then be served with lime mayonnaise and as a sandwich to mask the texture and taste of tilapia.  And in celebration we invited Cedric to aid in the disappearance of the tilapia.

At least… that was the plan.

If I had a nickel for every plan I made, I’d be a very, very rich person.

More

Grilled Salmon with Mushrooms and Shallot Sauce

Facts of life: I love salmon.  I love mushrooms.  And I love shallots.  So when I saw a recipe that included salmon AND mushrooms AND shallots I pretty much passed out from anticipation.

In fact, I was so excited that I neglected to read the recipe.   You think I’m kidding?  I’m completely serious.   But I’m going to blame this on the fact that I was craving mushroom stroganoff.

More

Beer Battered Tilapia with Mandarin Oranges

After making deep-fried milanesa tilapia, I swore I would become more conscious about my health and avoid fried food.  I really should know better than to speak in absolutes, but I have no regrets.  After all, home made food is good for you, right?

More

Tilapia Milanesa

Our latest cooking spree has been prompted by the arrival of 5 lb. of fish, all of which must be cooked within 7 days.  There is so much salmon and tilapia that the mild worry has arisen that we may get tired of eating fish.  Thus the plan is to find various recipes and hide the fact that we’re living off of tilapia and salmon for the immediate future.

This recipe was particularly worrisome.  For starters, milanesa is generally used with chicken, beef, or eggplant and I greatly enjoy the chicken milanesa.

But the majority of my apprehension arose from the fact that milanesa involves deep-frying the food.  You see, the entirety of my experience with any type of fried or deep-fried food come from the state fair.  Which I haven’t been to in 3 years.  And where I only ate funnel cake and avoided the the deep-fried oreos, coke, etc.

Naturally by the time I began to question my deep-frying abilities I was fairly set on having milanesa tilapia.  I decided that the safest way to deep-fry fish was to use a stew pot in order to minimize oil spray around the pot.  While it was certainly effective in keeping the stove top cleaner, there was much yelping as Tonks and I tried to flip the fish while avoiding the popping oil.

The tilapia was delicious, but I’ll admit that I quickly followed the fish with salad in an attempt to improve my health karma.

More