Saturday, April 9, 2011

Charcoal Grilled Butterfish and Shrimps with Tomato Orange Salsa


Yesterday dinner's menu was still a no meat meal. It's Friday and it's Lent.  My son and his girlfriend made a simple dinner using Butterfish and shrimps with some salsa on the side.  It turned out really really good for they served them immediately after grilling, still hot from the live charcoals which complimented the cold tomato orange salsa with cilantro that Ann made.  Thank you guys! 

This is very easy. You don't need a recipe for this. Anybody can char grill anything.  Bernard said he cooked the fish for about 10 to 15 minutes on high heat.  The shrimps were skewered alternately with cherry tomatoes and a piece of sliced onion.  The salsa was super easy.  Just chop the tomatoes, onion, cilantro and oranges and mix together.  You can sprinkle salt and pepper and drizzle the juice of one lime if you wish.  Think flavor. Anything you put in there  will enhance the flavor. Just do it in moderation. Serve immediately.

*Serves 4
* Serve with steamed rice
*Tested and tried at Chris' kitchen  04/08/2011

*

Chicken Soup


This soup was made from the other half of the chicken from my previous post which I made into Paprika Chicken.  This dish is so simple and yet so delicious and satisfying.  It was cooked at the same time the Paprika Chicken was roasting in the oven. 

Ingredients
1/2 chicken (cut into 8 to 10 pieces)
1 big yellow onion - cut into chunks
2 stalks celery - cut 1/2"
3 medium-sized carrots - peeled and cut 1/2"
3 medium- sized potatoes - cut into fourths
1/2 cabbage - cut lengthwise into 4 pieces
1 tablespoon salt
3/4 teaspoons freshly ground black pepper

Procedure
Bring the chicken to boil with about 6 cups of water in a medium pot for 10 minutes.  Remove the foam or scum that floats on top.  Add the onion, celery, carrots, salt, and pepper and cook on medium-low heat for 20 minutes.  Add the potatoes and cook for another 10 to 15 minutes until potatoes are cooked. Add the cabbage and cook for another 2 or 3 minutes until cabbage is about wilted. Turn the heat off.  Serve immediately.

*Makes 6 to 8 servings
*Tested and tried at Chris' kitchen

Paprika Chicken


Two in one. Yes, I made two dishes out of one bird. I roasted one half of the chicken and made a simple chicken soup out of the other half. It's home cooking and less people will be home to eat lunch.  I just thought it was a good idea to make the entree and the soup out of one chicken. Very satisfying  yet unrivaled in its' ambrosial simplicity.

Ingredients
1/2 chicken
1 heaping tablespoon paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon canola oil or butter

Procedure
Preheat the oven to 400 degrees F. Wash the chicken well in running warm to hot water.  Mix the paprika, salt, and pepper. Rub the mixture on the chicken.  Coat with oil or butter.  Cook in the oven for 30 minutes. Lower the temperature to 375 degrees F and cook for another 15 to 20 minutes. Rest for 5 minutes before chopping. Serve on a plate.  Serve immediately.

See how the other half of the chicken was made into a simple chicken soup on the next post. 

*Seves 2 to 3
*Serve with bread or rice.
/*Tested and tried at Chris' kitchen/

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