Author: mikeshann

Baked Dubliner Cheese Crusted Cod

Baked Dubliner Cheese Crusted Cod

Simple Baked Cod with a Cheesy Twist
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Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine Irish
Servings 4

Equipment

  • 1 Mixing bowl
  • 1 Baking dish to hold the cod filets. Do not crowd the fish. Make sure your baking dish is larger enough.
  • 1 Measuring spoons

Ingredients
  

  • 1.5 LBS Cod Filets Captain's Cut is the nicest cut if you can find it.
  • 1/2 Cup Panko Bread Crumbs I use plain.
  • 2 TBSP Fresh parsely
  • 2 TBSP Kerrygold Irish butter, melted
  • 2 TSP Coleman's mustard or strong Irish mustard
  • 2 TSP Minced green onions
  • 6 OZ Dubliner cheese, grated
  • 1 1/2 Cup Heavy whipping cream
  • 1 TSP Seasoning Salt like Lawry's or Season All. I put a recipe for Seasoning Salt below in the comments section.

Instructions
 

  • Set over at 375F and butter the baking dish well and set aside.
  • Pat the fish dry and sprinkle with salt.
  • Mix the bread crumbs, melted butter, mustard, onions, and parsley in a bowl. Add cheese and mix well. Pat mixture on top of filets to form crust.
  • Very carefully pour the cream over and around the fish. Bake until fish is cooked through and crust is golden brown, approx. 20 minutes, but check it at 15 minutes. No one wants over-cooked fish.
  • Serve up.

Notes

Seasoning Salt Recipe:
Shake to combine.
Keyword Cod
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Linguine and Clams

Linguine and Clams

Quick Easy to make recipe
5 from 1 vote
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Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • 1 Large pot
  • 1 skillet
  • Kitchen tools, spatula, etc.
  • Pasta strainer

Ingredients
  

  • 2 Cloves Garlic diced/minced fine
  • 2 TBSP Coarse Salt For pasta water
  • Pinch Coarse black pepper
  • Fresh Parsley
  • 1 TBSP Oregano
  • 1 Small Spicy pepper minced fine Optional
  • 1 LB Linguine Buy good pasta.
  • 2 TBSP Olive oil
  • 3-4 Cans Clams, canned, chopped with liquid. Add more if you like or less for few people
  • Fresh Parmesean cheese
  • 1 TSP Italian herb blend

Instructions
 

  • Add water to the large cooking pot, turn to medium to start heating up the water.
  • While water is heating up, slowly bring your frying pan up to low temp, add olive oil, once the oil heats up (Not smoking hot, just low heat) add in garlic and stir. Allow garlic to flavor your oil, add in clams and clam juice. Stir well. Add in oregano, italian herb blend, small pinch of salt, black pepper, diced spicy pepper (optional). Allow to simmer while you prepare the pasta.
  • Once your water is boiling rapidly, add in 2 tablespoons of salt. Bring water back into a rolling boil. Add in pasta and cook according to the directions. Good pasta typically will take 7-11 minutes. Be sure to stir pasta occassionaly while it's cooking.
  • Once you've reached al dente drain pasta and serve up with clams and juice over the pasta. Or, you can put the pasta in a large serving bowl, top with the clams and juice. Grate parmesan cheese over the clams before serving and top with a pinch of parsley (optional).
Keyword Clams
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Legal Seafood’s Crab Cakes

Legal Seafood’s Crab Cakes with Spicy Chipotle Aioli

Jumbo crab cakes with lots of crab and very little filler!
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Prep Time 1 hr 15 mins
Cook Time 25 mins
Course Main Course
Servings 2

Equipment

  • Mixing bowl, spatula, measuring spoons and cups, whisk
  • Large frying pan or skillet

Ingredients
  

  • 1 TSP Dry mustard
  • 1/2 TSP Prepared horseradish
  • 1/2 TSP Dijon mustard
  • 1/3 Cup + 1 TSP Mayonnaise
  • 1 Large Egg, lightly beaten
  • 1 TSP Worcestershire sauce
  • 2 TBSP Tabasco
  • 1 TSP Old Bay seasoning, or more to taste
  • 12 OZ Fresh lump crab meat
  • 1/2 Cup Saltine cracker, crushed finely

Spicy Chipotle Aioli

  • 1/2 Cup Mayonnaise
  • 1 Large Clove Garlic, minced
  • 1 1/2 TBSP Chipotle peppers in adobe sauce, minced
  • Juice from 1/2 of a Lemon
  • A few grates of the lemon rind
  • 1/8 TSP Coarse salt

Instructions
 

  • For the crab cakes, whisk together the dry mustard, horseradish, dijon, mayonnaise, egg, Worcestershire, tabasco, and old bay together. Fold in the crab meat and crackers. Cover and refrigerate for 1 hour.
  • While the crab cakes are resting, whisk together the ingredients for the aioli, cover, and refrigerate.
  • After an hour, preheat oven to 400 degrees and prepare a baking sheet with a silpat mat.
  • Divide the mixture into 4 equal crab cakes. Bake for 20-30 minutes until browned. Serve immediately with the aioli.
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Smoked Chicken Wings

Smoked Chicken Wings

Tested Recipe from Cook's Country. I am posting the link to the recipe as it provides more information. https://www.cookscountry.com/recipes/11597-smoked-chicken-wings
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Prep Time 1 hr 20 mins
Cook Time 40 mins
Course Main Course
Cuisine American
Servings 4
Keyword Chicken Wings
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Chicken and Sausage Gumbo

Chicken and Andouille Sausage Gumbo

It is a hearty, rich Creole stew generously seasoned with black and white pepper, cayenne, paprika and filé powder, a spice made from the leaves of the sassafras tree.
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Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Course
Cuisine Cajun
Servings 6

Equipment

  • Large Sauce pan, 10 inch skillet,
  • large mixing style bowl
  • Measuring spoons, cups,
  • Knife, cutting board,
  • Glass of wine or beer,

Ingredients
  

  • 2-3 LBS Cut up chicken I'm using boneless/skinless chicken thighs
  • Salt to taste if desired
  • 1 TSP Fine ground black pepper
  • 1 1/4 TSP Fine ground white pepper
  • 1 TSP Mustard powder Try to use freshly opened/bought
  • 1 1/2 TSP Cayenne pepper
  • 1 1/2 TSP Paprika
  • 1 TSP Garlic powder
  • 1 TSP File powder A spice made from the leaves of the sassafras tree
  • 1 1/2 Cup Flour
  • 2 1/2 Cups Vegetable or peanut oil I'm using avocado oil
  • 3/4 Cup Finely chopped onion
  • 3/4 Cup Green pepper
  • 3/4 Cup Chopped celery
  • 9 Cups of Chicken stock
  • 1 3/4 Cups Thinly sliced andouille or kielbasa sausage
  • 1 Whole Bay leaf
  • 1 TSP Minced fresh garlic
  • 2 Cup Cooked rice

Instructions
 

  • Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic. Rub four teaspoons of the mixture over the chicken. Set rest of spice mixture aside.
  • Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well.
  • Heat a 10-inch skillet and add the oil. Dredge the chicken pieces in the flour mixture to coat well, shaking off excess. Reserve the leftover flour.
  • When the oil is hot and almost smoking, add the chicken pieces skin side down. Cook about two minutes on one side until golden brown. Turn and cook about three minutes on the second side until nicely browned. Do this in batches so as to not crowd the pan. Drain thoroughly on paper towels.
  • Pour off all but one cup of fat from the skillet. Heat this oil over high heat until it is almost smoking and add the reserved seasoned flour. Stir rapidly and constantly with a wire whisk until the mixture is golden brown. Do not burn. This is a roux.
  • Add the chopped onion, celery and green pepper to the roux and stir to blend well. Remove from the heat.
  • Meanwhile, bring the broth to a boil in a large saucepan.
  • This is a good spot to take a sip of your drink.
  • Add about half a cup of the roux mixture to the broth, stirring rapidly with the whisk. Continue adding the roux mixture, half a cup at a time, always stirring rapidly and constantly.
  • Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes.
  • Add the chicken pieces, bay leaf and finely minced fresh garlic. Cook about 40 minutes, on medium-low, stirring occasionally.
  • Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice spooned into the gumbo.
    If you are not using bone-in chicken then adjust accordingly.
  • Add fife powder the last five minutes before serving and stir well.
Keyword Gumbo
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Five Bean Soup

Five Bean Soup

A family favorite all year long! It is so easy to throw together, and full of delicious flavor.
5 from 1 vote
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine American
Servings 4
Calories 107 kcal

Equipment

  • 6 Quart pot
  • Cutting board and sharp knife
  • Measuring spoons, measuring cup.

Ingredients
  

  • 2/3 Bell pepper OPTIONAL: I like to spice it up by adding in a little hot peppers, such as jalapeno, cotch bonnet, etc .
  • 1 TBSP Olive oil
  • 1/2 Onion diced
  • 2 TSP Garlic minced
  • 4 Cups Chicken broth I use unsalted or low sodium.
  • 1 Cup Tomato sauce
  • 1 Can Black beans–drained and rinsed well until no bubbles form when running water over them.
  • 1 Can Cannellini beans –drained etc
  • 1 Can Great Northern beans – drained etc
  • 1 Can Red Kidney beans – drained etc
  • 1 Can Pinto beans -drained etc.
  • 2 TSP Cumin
  • 1 Tsp Coarse salt
  • 1 TSP Black pepper
  • 1 Tsp Paprika
  • 2 TSP Garlic powder
  • 1 TSP Onion powder

Instructions
 

  • Heat large pot to medium high heat. Add olive oil and saute the diced onions and red pepper until onions go clear.
  • Add garlic and saute together well for about a minute.
  • Add chicken broth and tomato sauce.
  • Drain and rinse all the beans and add them to the pot. I do this ahead of time so i can just add them right in as called for.
  • Mix the pot continually until it slowly begins to bubble on the edges.
  • Add the cumin, salt, pepper, paprika, garlic powder and onion powder and mix until well combined and soup is pretty much to a boil.
  • Top with sour cream and green onions or tortilla chips.
  • Serve warm

Notes

You can also add in a smoked ham hock to add some smokiness. Or saute some diced up bacon when you are sauteing the bell pepper and onion
i typically serve this with a mixed green salad, cornbread and cut up fruit for dessert. 
This soup will freeze great in an airtight storage container for up to one month.
Serve a white or rose wine with this. 

Nutrition

Serving: 6gVitamin A: 475IUCalories: 107kcalFat: 1gProtein: 21gCarbohydrates: 21g
Keyword Bean Soup
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