Panko-Crusted, Two Ways
Goat Cheese and Chicken
Time to get crusty! Developed in Japan during World War II, the dough for panko is baked by electrical current, heated rapidly and uniformly, quickly producing a light, yeasty, crust-free bread. The bread is then ground to create fine slivers of airy, crispy crumb. Then the crumbs are toasted to a delicate crunch which results in breadcrumbs that absorb less oil and add more volume than the traditional type.
Both goat cheese and chicken cutlets are very satisfying with wide international appeal when cooked with a panko crust. They are often served with a fresh green salad to balance the crispy-fried technique.
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Panko Crusted Halibut over Baby Bok Choy in a Miso Broth
Togarashi and Mitsuba Garnish
Summer is the time to enjoy fresh halibut from Alaska. This pristine lean fish with mild, sweet white flesh, large flakes and a firm but tender texture naturally pairs well with Japanese ingredients; miso, tamari, mirin, and toasted sesame. Harmoniously balanced, this dish is a stellar warm weather meal.
Mitsuba, a Japanese herb with a fresh, wild, sweet flavor adds the herbaceous notes. Taberu Togarashi Furikake can be found in Japanese markets. A tasty mixture of black sesame, red pepper, salt, white sesame, dried bonito, kelp, powdered plum, powdered red perilla – it enlivens the whole dish. Serve with fluffy white rice on the side if desired.
Alaskan Halibut, Japanese Flavors Recipe
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Panko Crusted Wild Alaskan Halibut Steak (Previously Frozen)
Shiso Red Jalapeño Ponzu Sauce
Baby Bok Choy/ Sweet Savory Red Miso Broth
how to ROCK the halibut in your freezer
ROCK: (urban dictionary) to use. to make do with. usually to great effect.
Frozen fish has a new fan, me! We live in Southern California, we can walk to the docks where fresh fish arrives by the hour. Our local markets have fish that is flown in daily. Why in the world would I buy frozen fish? I don’t. I haven’t. Until now. The Alaska Fish Taco Recipe Contest inspired me to create a fish taco recipe using halibut & king crab. The problem: no fresh halibut available. The solution: wild Alaskan halibut steaks – wild, pure, all natural, and FROZEN.
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Side Dish Time!
Mélange de Haricots
Parmesan Sage Breadcrumbs
Sauté sage leaves in butter for a couple minutes until slightly crisp. Remove them to a paper towel. Have you tasted warm whole fried sage leaves? They melt in your mouth like a savory candy…
Add panko bread crumbs to that same butter and toss until browned. Then add grated Parmesan and torn crispy sage leaves. Turn off the heat and mix well. This is my opportunity to thank the folks at Foodbuzz for the gifts: A cool green spatula and a nifty apron. Thanks guys! And a hearty congratulations on the Launch
Mélange de Haricots, a mix of French Green Beans and Yellow Wax Beans. Cook the beans then toss with a little butter and salt & pepper.
I have discovered these convenient little bags of fresh (baby) vegetables
at the market. Snip the corner and microwave for 3 to 4 minutes, and the vegetables come out cooked perfectly. You may have seen the baby carrots I made on Rosh Hashanah?
I am equally impressed with the beans and squash.
Sprinkle the warm toasted Parmesan Sage Breadcrumbs over the cooked beans. Toss gently.
Makes a great accompaniment to filet mignon! I am sending this Mélange de Haricots over to Sra of When My Soup Came Alive
blog, as she is hosting Susan’s Legume Love Affair Event
for October. Do you like all kinds of beans? Make sure to check out Legume Love!