Tortilla Crusted Swai Filets

Swai is a mild farmed river catfish from southeast Asia. It has wonderful neutral flavor,  is low fat and is good for baking, sauteing or frying but is not firm enough to poach. This is a super easy recipe and is gluten-free as long as the chips you use are as well. If you want some bold colors, use tri-color tortilla chips.

PRINT Tortilla Crusted Swai Filets from MS Word

100_1906

Tortilla Crusted Swai Filets

Yield: 4 servings

1 lb. Swai filets portioned to 4 oz. servings
4-5 oz. tortilla chips
2 teaspoons Mrs. Dash™ original seasoning
Chili flakes to taste
Olive oil pan spray

 

Place chips in a reseal able bag. Seal making sure most of the air is out of the bag and use a rolling pin to crush the chips. Add Mrs. Dash and chili flakes to breading. Spray a cookie sheet and the filets with olive oil pan spray. Coat fish on both sides by pressing the tortilla breading into the fish. Bake till the thickest part of a filet reaches 145 degrees.

Serving suggestion: Serve with sautéed zucchini and red peppers as pictured

 

©2015 Aron Bradley

http://www.boomercuisine.com

Oyster Mushroom Risotto with Pesto

My first recipe for 2015 is a yummy risotto. Many cooks are intimidated by risotto because it is tricky to prepare, It does require patience, which my wife and I will agree is in very short supply in my case. But it is a dish that is well worth the effort. The only tricky part is under-cooking or overcooking it. Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley northern Italy, where it is grown. Arborio rice is a high-starch, short-grained rice used for making risotto. Cooking arborio rice releases its starch, giving risotto its creamy consistency. This recipe is gluten-free, meatless and delicious!

PRINT: Oyster Mushroom Risotto from MS Word

100_1894

Rice fields in the province of Vercelli, eastern Piedmont.

Rice fields in the province of Vercelli, eastern Piedmont.

 

Oyster Mushroom Risotto with Pesto


Yield: 6 servings

1 lb. oyster mushrooms chopped
12 oz. Arborio rice
4 cups organic vegetable stock
1 cup white wine
1 cup pesto
1 cup half and half (cream and milk)
½ yellow onion chopped
1 cup shredded Parmesan cheese
2 teaspoons salt
2 tablespoons E.V. olive oil or butter
Fresh cracked pepper to taste

In a heavy bottomed saucepan, sauté onions mushrooms and rice in olive oil or butter. Add white wine and 1 cup of stock. Reduce to a simmer and cover. Stir frequently with a rubber spatula to scrape the bottom. As stock reduces add more stock a cup at a time. When rice is cooked but still somewhat firm textured (al dente) add pesto, Parmesan and half & half. Adjust salt and pepper to taste. Cook till rice can pour onto plate but has absorbed most of the liquid and is creamy (like grits). Serving suggestion: Serve with Caprese salad with balsamic vinegar plated as pictured.

©2015 Aron Bradley
http://www.boomercuisine.com

Thai Pineapple Fried Rice with Shrimp

This is one of my favorite Thai dishes and is really easy to prepare. To keep the rice from being too moist, use a one to one ratio of water in your rice steamer. Assemble all ingredients before stir frying. This is great casual main dish entree or it also works well as a side. Gluten-free, low fat and delicious.

PRINT Thai Pineapple Fried Rice with Shrimp from MS Word

100_1833

 

Thai Pineapple Fried Rice with Shrimp

Yield: 5 servings

12-13 oz., 16-20 shrimp P&D tail on
2 cups cooked, cold jasmine rice
½ large fresh pineapple cut into small wedges
1 red bell pepper small diced
½ red onion small diced
1 tablespoon fish sauce
1 tablespoon coconut oil
1 tablespoon curry powder
2 teaspoons soy sauce
1 teaspoon white pepper
1 cup whole roasted cashews
2 eggs
Optional: 1-2 teaspoons chili flakes depending on heat preference
Carve pineapple bowls for service.

Cook and cool jasmine rice, Chop shrimp saving some whole with tails on for garnish. Mix soy sauce, fish sauce and other seasonings and set aside. In a wok or sauté pan, stir fry shrimp, red peppers and onions till shrimp is cooked. Set aside. Crack 2 eggs into the wok and break the yolks. When almost cooked add the rice, stir fry then add sauce combination. Add pineapple and stir fry till heated. Add shrimp minus the whole garnish shrimp and cook for 30 seconds. Portion fried rice onto plates and garnish with interlocked shrimp and cashews as pictured.

2014 Aron David Bradley
http://www.boomercuisine.com

Gluten-Free Shrimp Cannelloni Veronique

This dish makes a very elegant and romantic dinner for two. Veronique sauce is a veloute with grapes and fish stock as a base and has a wonderful flavor for seafood. you can vary the seafood with your favorite combination like shrimp, crab, scallops, or even lobster or simply sole and bay shrimp. Gluten-free.

PRINT Gluten-Free Shrimp Cannelloni Veronique from MS Word

101_1536

Gluten-Free Shrimp Cannelloni Veronique

Yield: 2 servings

1/ 2 pound of 16-20 deveined wild or American farmed shrimp chopped
4 cups button or Crimini mushrooms chopped
2 cups Riesling
5 cloves of garlic chopped
2 cups grapes
½ cup heavy cream
1 tablespoon butter
1 tablespoon cornstarch
2 teaspoons EV olive oil
2 teaspoons salt
2 teaspoons lemon juice
1/2 teaspoon paprika
4-6 inch sheets of rice wraps (for salad rolls)
Fresh cracked pepper to taste

Peel and remove the tail off all but 4 shrimp which you will peel but leave the tail on and set aside. Place shrimp shells, 1 ½ cups of Riesling, paprika, grapes 1½ teaspoons salt, butter and lemon juice in a heavy saucepan. Bring to a boil then smash grapes with a potato masher. Continue cooking sauce and sauté mushrooms, garlic, shrimp (including the 4 whole ones and ½ teaspoon salt in olive oil and set aside removing the 4 whole shrimp. Strain sauce and place back on heat and bring to a boil adding cream and cornstarch dissolved in the remaining wine to thicken. Soften rice wraps under hot running water and roll shrimp and mushroom mixture into wraps. Pour Veronique sauce over the cannelloni garnish with grapes and a whole shrimp atop each roll (as pictured) and pair with your favorite vegetables. Serve.

© 2014 Aron D. Bradley
WWW.bommercuisine.com

Gluten-Free Oyster Spoon Bread

Spoon bread is a cornmeal based side that that can be bread-like or pudding-like and  hails from the southern United States. My dish is light and fluffy, savory and sweet and a great side or even a main when served with a salad or coleslaw. You can vary some of the ingredients. If you prefer, shrimp, crab or bacon are also delightful. You can also kick it up with the addition of 1-2 sliced Serrano chilies. This recipe is gluten-free and lactose-free.

PRINT Gluten-Free Oyster Spoon Bread Recipe from MS Word

100_1528

 

Gluten-Free Oyster Spoon Bread

Yield: 4 generous servings

2 cups masa instant corn tortilla flour
3 eggs
1 cup Silk™ unsweetened coconut milk
1-10 oz. jar small fresh oysters w/liquid
½ stick melted butter
1/3 cup agave syrup or honey
2 ½ teaspoons salt
2 teaspoons aluminum free baking powder
Corn kernels cut from 1 ear of fresh corn

Pre-heat oven to 350°.Combine all ingredients except the oysters in a mixing bowl. Fold in the oysters and pour into a greased casserole or soufflé pan. And bake 30 minutes or until a knife inserted comes out clean.
Serve.
Optional: Lime or lemon wedges to squeeze on top.

© 2014 Aron David Bradley
http://www.boomercuisine.com

Enchilada Casserole Verde

This recipe is so easy and makes a quick, tasty gluten-free dinner for the family with leftovers for lunch. Although I am usually one to create scratch recipes, this one is just with fine the convenience products available but would be that much better if you make your own Verde sauce and shred and blend your own favorite cheeses. This recipe is mild but feel free to spice it up with fresh jalapenos or Serrano peppers to your degree of heat. Meatless and gluten-free.

PRINT Enchilada Casserole Verde recipe from MS Word

100_1525

 

Enchilada Casserole Verde

Yield: 1-9×14 inch casserole

25 corn tortillas
2-28 oz. cans green enchilada sauce
4 cups shredded Mexican blend cheese
1 sweet red chili pepper sliced

Spray a 9×14 inch casserole pan or dish with pan spray. Add enough enchilada sauce to just cover the bottom, add a layer of corn tortillas
( I cut most of them in half to make the edges flush) then add shredded cheese and repeat till you have 3 layers of tortillas with sauce and cheese on top. Slice the red pepper and arrange on top of casserole and bake uncovered in a 350° pre-heated oven for 30 minutes. Let casserole rest for 5-10 minutes then portion and serve.

© 2014 Aron David Bradley
http://www.boomercuisine.com

Pineapple Nectarine Pico de Gallo

Pico de Gallo (“rooster’s beak”) is said to be named thus because originally people ate it by pinching pieces between the thumb and forefinger. Or it could refer to the shape of the fresh salsa pieces.  The wonderful tart, tangy pineapple compliments the sweet nectarines and goes well with chicken, seafood, pork or with tortilla chips. As with any ready-to-eat foods make sure you wash all produce and your hands thoroughly before preparing. I have used some of this salsa fresco atop a grilled piece of fresh, wild sockeye salmon with garden ripe sliced tomatoes and fresh zucchini sauteed with salsify greens and Cuban oragano. (Pictured) Both are gluten-free.

PRINT Pineapple Nectarine Pico de Gallo recipe from MS Word

101_1502

101_1497

 

Pineapple Nectarine Pico de Gallo

Yield: 6-8 generous servings

½ fresh pineapple small dice (¼ in x ¼ in)
2 fresh ripe nectarines small dice
1 medium yellow or white onion small dice
½ bunch of cilantro chopped fine
1-2 serrano peppers chopped fine
½ tablespoon salt

In a medium bowl combine all the above ingredients mixed thoroughly, chill and serve.

© 2014 Aron David Bradley
http://www.boomercuisine.com