dinner @Tate's / june 2013

Cook, cook, cook...eat, eat, eat...

and it's a bajillion degrees in this house with no real air conditioning!

Is it worth it?

Of course it is.

LOVE hearing everyone at the table chatting and laughing and then the moments of silence when someone takes a bite and encourages all others to do so.

...perfect...

Here was the June dinner...

We started with a mushroom bruschetta,

And an avocado, lime soup with fresh crab, red radishes and cilantro,

Next up was a spicy grilled shrimp served with a traditional risotto and some kale chips,

Also a Tilapia with paper thin slices of potato baked until crispy and delicious,

Another photo of the Kale chips which everyone MUST try soon,

I also tested this recipe for a kale and zucchini bread pudding which I have made 3 times since this dinner - I will get that recipe up very soon,

Finally it's time for dessert,

Some lemon curd filled thumbprint cookies,

Some Florentine cookies,

And a bittersweet chocolate Cremeux served with raspberry coulis, fresh berries and a little touch of fresh cream,

WHEW

Until next time...

panko crusted tilapia with lemon caper sauce

Here is one of the several dishes I made this week that can be served with the lemon caper sauce.

Few things about this dish. 
After doing a little research I found Panko is supposedly healthier than regular bread crumbs - I'm now on a 'panko everything' kick. 
Tilapia is one of the more inexpensive types of fish therefore perfect for a test - just in case this recipe didn't work I did not want to have wasted some salmon filets.
I do still prefer frying in crisco but for this test I used olive oil and it came out just fine.
And best of all it was very, very quick - four minutes each side and dinner was done! Gotta love that.


YOU WILL NEED:


2 tilapia filets 
salt 
pepper
lemon
2 cups panko
1 cup milk
1 cup flour


fresh parsley - chopped - for garnish


TO DO:


gather 3 dishes bigger than the filets.
milk in one, panko in another, flour in the last.

set these bowls somewhere nearby.


pat dry the filets.

squeeze some fresh lemon juice on one side.
salt and pepper this same side.
turn them over.
repeat.


heat a large skillet on medium heat.
working with one filet at a time - dip first in the flour - then milk - then panko.
add a couple tablespoons of olive oil to your skillet then immediately add the filets.

cook around 4 minutes on each side - until brown and crispy.


serve immediately with lemon wedge garnish - some fresh chopped parsley - maybe a few extra capers - and lemon caper sauce.
enjoy.