Salt and Pepper Steak Rub Recipe

Ingredients

• 2 tbsp (30 mL) coriander seeds
• 2 tbsp (30 mL) black peppercorns
• 2 tsp (10 mL) coarse salt
• 2 tsp (10 mL) dehydrated minced garlic

Directions

1. In dry skillet, toast coriander seeds and peppercorns over medium heat, shaking pan frequently, until fragrant, about 4 minutes. Let cool.
2. In spice mill or coffee grinder, coarsely grind together coriander seeds, peppercorns and salt. Transfer to small bowl; stir in garlic. (Make-ahead: Store in airtight container for up to 3 months.)

Rubs

Use 2 tbsp rub for every 4 servings boneless (1 lb/ 450 g) or bone-in (1-1/2 lb/ 675 g) meat or poultry, or fish (1 lb/450 g). Let stand at room temperature for 15 minutes after rubbing. Or cover and refrigerate for up to 24 hours before grilling.

This Is Exactly How Bad Things Have Gotten for Red Lobster

From Time Magazine

With the sale of Red Lobster, Darden Restaurants said its remaining restaurant chains, including Olive Garden, LongHorn Steakhouse and a growing roster of upscale brands, could now focus on reeling in their “core customers.” Darden CEO Clarence Otis Jr. offered a clue as to who those core customers might be. Hint: they’re “more financially secure.”

“At Olive Garden,” he explained during a recent investor call, “we had 11% more visits last year, fiscal 2013, from guests with household income over $100,000 than we did five years earlier.” And that was small potatoes compared with LongHorn Steakhouse, which wrangled 50% growth out of the same income bracket.

“In contrast,” Otis said, “Red Lobster traffic from this income demographic was flat.”

Fish Tacos Recipe

Ingredients

• 1/2 cup of Nonfat Milk
• 3/4 cup seasoned bread crumbs
• 8 oz firm fish fillets (red-snapper, sea bass, etc.)
• Nonstick vegetable spray
• 8 corn tortillas
• 1 cup cabbage, shredded
• 1 tomato, sliced
• tartar sauce, or salsa and fresh cilantro (optional)

Directions

1. Pour milk into one shallow pan and bread crumbs into another.
2. Gently coat fish by dipping first into milk, then into crumbs. Be sure that the fish is completely coated.
3. Place fillets on a baking sheet that has been coated with nonstick spray and bake in a preheated 350 F oven for 10 minutes or until fish is done.
4. Warm the corn tortillas in the oven and place the fillets, cabbage and tomato slices on top.
5. Serve with tartar sauce or salsa and fresh cilantro, if desired.

Yield: 8 tacos

Breakfast Pizza Recipe

Ingredients

• 1 10 inch (25 cm) focaccia, flat bread or baked pizza base 
• 8 eggs
• 1/4 cup (50 mL) yogurt or sour cream
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 2 tbsp (30 mL) each chopped fresh dill, chives and parsley
• 2 tbsp (30 mL) butter or olive oil
• 6 oz (175 g) thinly sliced smoked salmon
• to taste freshly ground black pepper, coarsely chopped fresh chives, green onions or dill

Directions

1. If focaccia is thicker than 1 inch (2.5 cm), cut it in half horizontally. Freeze second half for another use. Warm focaccia in a preheated 350 F(180 C) oven for about 10 minutes. In a large bowl, whisk eggs with yogurt, salt, pepper and herbs until just mixed. In a large non stick skillet, melt butter over medium heat. Add eggs; stir gently as they cook so that curds form but mixture is still moist. Spoon eggs on top of warm focaccia. Loosely drape slices of smoked salmon over eggs. Sprinkle with pepper and chives. Serve in wedges.

Alaska Omelette Recipe

Ingredients

• 105 g Canned pink Alaska salmon -- drained and flaked
• 2 Eggs
• 2 tb Sour cream or fromage frais
• 1/2 ts Freshly chopped tarragon
• Salt and white pepper
• 7 g Butter or margarine

Directions

1. Drain the can of salmon and set aside.
2. Beat together the eggs, cream or from age frais and tarragon. Season lightly. Melt the butter in a non-stick or omelette pan. Pour in the eggs and cook over a moderate heat until the base is set.
3. While the base is setting, pre-heat a moderate grill. Arrange the canned salmon over the soft top of the omelette.  Place the pan under the grill until omelette is set.
4. Loosen the omelette in the pan and carefully fold in half: Slide the omelette onto a serving plate garnished with salad.

Serves 1

Beer Batter Fish Fry Recipe

Ingredients

• 1 cup Bisquick
• 1/3 cup corn meal
• 1 tablespoon Salt
• 1/4 teaspoon Pepper
• 4 -6 oz of beer
• 2 pounds of fish fillets

Directions

1. Combine dry ingredients and add beer to get a sticky consistency for dipping.
2. Salt fish and dip in batter.  
3. Deep fry at 375 degrees until fish is golden brown.

Note: Fillets of most fish including striped bass, flounder, catfish, walleye, white bass, black bass, snapper, red fish, grouper, and white perch will work.

Fish and Chips Recipe

Ingredients

• 1 1/2 lb sole fillet -- skinned
• lemon juice
• salt and white pepper
• 1/4 cup flour
• oil for frying

BATTER

• 1 1/2 tsp active dry yeast
• 1/2 cup warm water
• 3/4 cup flour
• 1 tsp oil
• 3/4 cup beer
• 1 egg white
• salt
• pinch sugar

Directions

FISH:

1. Wash fish filets in lemon and water.
2. Season with salt and pepper. Chill while you prepare the batter.

BATTER:

1. Sprinkle yeast over warm water. Let stand until dissolved.
2. Place flour in a bowl with the salt and sugar and make a well in the center. Add the dissolved yeast, oil and 2/3 of the beer and stir with a wooden spoon just to combine. Stir in remaining beer.
3. Let the batter stand, covered, in a warm place 30 to 35 minutes, until it has thickened and becomes frothy
4. Dry fish with paper towels and cut each fillet diagonally in 2 pieces.
5. Heat the oven to warm
6. Stir together remaining flour, pepper and sal in a plate. Heat the oil
7. Whip egg white until it forms soft peaks and fold it into the batter.
8. Coat fish with seasoned flour, patting so they are evenly coated.
9. Shake off excess flour.
10. Using a 2 pronged fork dip the fish in the batter. Lift it out and hold it over the bowl 5 seconds to drip off excess batter.
11. Carefully lower the piece of fish into the hot oil and deep fry, turning once until golden brown and crisp.
12. Fry 1 or 2 pieces at a time, transferring to paper towels as you go.
13. Keep warm in the oven until all fish is done, or until you finish frying the potatoes. ( separate recipe)
14. Serve with lemon wedges and tartar sauce.