Fish with Garlic Lemon Butter Herb Sauce

I have heard that you are suppose to eat fish in the months which end with 'er' but I eat sea food till March and then give it a break because it gets too hot and I am already so hot that it gets a bit of hard for people to resist me.

Hence, for me January, February and March is Januaryer, Februaryer and Marcher.

I have never cooked Salmon and I always wanted to. So, I went out and got some for me. This recipe has a longer name than Akon but it was definitely worth the money. Fish with Garlic Lemon Butter Herb Sauce, the name says it all and in fact it describes all of the ingredients as well.

I have chose salmon for this because I wanted to try out the mutton of seafood but you can go ahead and try any kind of boneless fish you want.

INGREDIENTS:

2 fish fillets with skin about 750 grams or may be even more

2 tablespoons of olive oil or more if desired (I used 4 because most of it was absorbed by fish skin)

2-3 tablespoons of butter

2-3 tablespoons of finely chopped garlic

2-3 tablespoons of chopped parsley or cilantro

1 teaspoon of dried basil

1 teaspoon of dried oregano

1/2 teaspoon of dried thyme

1 teaspoon of red pepper flakes

3-4 tablespoon of lemon juice

The recipe is very easy and only took me 30 minutes to make.

Sprinkle salt, dried thyme, oregano, basil and some chopped parsley or cilantro leave on the flesh side of the fish.

On medium heat add 2 tablespoons of olive oil in a non stick pan. Don't let the oil smoke keep an eye on it and put fish skin side up.

Fry it for 5 minutes and turn the fish around (flesh side up) fry it for another 4 minutes.

Turn the heat off and cover the pan with a lid. Let the fish rest for 5-10 minutes.

Carefully take the fish out on a plate (skin side up) and with the help of a spatula remove the skin of the fish fillets.

Now if the oil in the pan doesn't seem enough add a tablespoon or two. Turn the stove to medium heat again. Add finely chopped garlic and season the oil with some salt and black pepper.

Squeeze in the lemon juice and cook until the garlic turns slight brown.

Turn off the heat, quickly add butter and parsley and stir continuously until the butter is melted forming a thick sauce.

Add the fish to the sauce and sprinkle the rest of the parsley on it. You can eat this with bread, pasta and rice.

DO NOT FORGET TO THANK ME LATER.

Pizza Toast

These days I am not getting enough time and space to make some special things. I wanted to make a couple of mutton recipes since it is Eid season but I guess I will do a recap of the old ones.

Meanwhile, I make something simple and easy for the breakfast. If you have kids they will love this. If you don't have kids then please don't bother bringing more human life in this pathetic world. 

This recipe is called Pizza Toast and it has a lot of cheese and pepperoni in it.

With just about 5 ingredients it is the easiest thing to make.

INGREDIENTS:

4 bread slices (for 2 toasts)

Butter

Cheese slices

Shredded Mozzarella

Pizza Sauce

Pepperoni

Apply butter on the slices.

Place one slice butter side down on the frying pan on low heat.

Place a slice of cheese on the bread and top it with as many pepperonis as you want.

Cover it with another cheese slice and place another bread slice with the butter side up.

Flip the toast now and put pizza sauce on it.

Cover it with shredded mozzarella and place more pepperonis on it.

Place your sandwiches in a baking tray over a baking sheet.

Bake them for 10 minutes on 200 degrees and it is done.

Buffalo Hot Chicken Wings

Okay some people are so dumb over here that they think buffaloes have wings and you make them with chicken and that forms Buffalo Chicken wings.

Sorry to burst your bubble guys but I wish you had a little thing called brain. Buffalo Chicken Wings are basically chicken wings fried in a flour based coating and served after being dipped in a Buffalo Sauce which is basically a spiked version of hot sauce which I am going to teach you all today.

Buffalo Chicken Wings is the ultimate appetizer and a starter at many of the biggest and famous fast food and other restaurants in the whole world.

It is not only delicious and outstandingly spicy but also very very easy to make.

INGREDIENTS FOR CHICKEN:

12 chicken wings, preferably with skin on for extra crunch

1/2 cup of all purpose flour

salt and black pepper for seasoning

oil for frying

INGREDIENTS FOR BUFFALO SAUCE:

1 cup of hot sauce

1/2 cup of ketchup

1 tablespoon of Worcestershire sauce 

2 tablespoons of butter

1 tablespoon of brown sugar

Pinch of salt, paprika and garlic powder

Very easy and quick to make.

I would suggest you to add 1/2 inch deep oil in a frying pan and put it on low heat.

Till you are done with the chicken marination the oil will be ready to fry.

To marinate the chicken just season it with salt and pepper.

Add flour to it and mix it properly so the chicken is well coated with all three ingredients.

Now you can check the heat level of the oil by putting a little piece of the chicken for 3 seconds. If the oil starts bubbling up and makes that peaceful sound of frying then you know what to do.

Fry the chicken until its light golden brown on both sides. Do not over cook it or it will become dry.

Take it out in a paper toweled container.

It is time to make the buffalo sauce and it is super easy.

Just melt the butter in a sauce pan and add the hot sauce to it.

Then add ketchup, Worcestershire sauce and the rest of the seasonings.

Turn the heat to high and keep on mixing until it starts bubbling and boiling.

The Buffalo Sauce is ready.

Remove the paper towels from the container ad add the buffalo sauce to it.

Close the lid of the container and shake it to properly coat the chicken in the sauce.

Serve it with some Ranch Sauce and seriously you all will thank me after trying this spicy goodness.

Ladies and gentlemen, keep some cold drinks with you while you are eating this. Buffalo Chicken Wings.

Croque Monsieur

Sometimes I don't even understand myself.

Sometimes when I am making food I pause myself to ask some questions. Who am I making this for? Why am I doing so much effort? Why am I even alive?

The answers are no where to be found or may be I am just PMSing while being a manly man that I claim to be.

So this recipe is basically a fancy shmancy sandwich which you eat with a fork and a knife. So, by now you know that it is a bit complex to make.

Croque Monsieur is a french sandwich which is a very delicious cheesy breakfast sandwich. Filled with cheese and slices of your preferred meat, topped with white sauce and more cheese and broiled to perfection.

Sounds a lot of work but trust me it wasn't/. Just took me 20 minutes to get done with the whole thing.

Let me show you how.

Ingredients:

4-6 slices of your favorite type of bread. I bought french bread loafs from Green Valley.

1/2 cup parmesan cheese

1 cup milk

2 tablespoon butter

2 tablespoon metled butter

1 tablespoon flour

K&N's Mortedella chicken slices

Pinch of salt and black pepper

First of all we will toast the slices till brown on low heat after brushing melted butter on both sides of the slices.

Now we will prepare the sauce by melting butter in a sauce pan.

Quickly stir the flour in it until it turns in to a bubbly liquid.

Add milk to it and stir till it is thickened.

Sprinkle some salt and pepper.

Add grated Parmesan cheese and your sauce is ready.

This will be later on used as a topping on the sandwich.

Now it's time to assemble the sandwich.

Let's do it in points.

1. Put a cheese slice on the bread slice.

2. Put 2-3 mortadella chicken slices over the cheese slice.

3. Place a cheese slice again.

4. Put the second bread slice.

5. Top the sandwich with a tablespoon of the white sauce.

6. Place another slice over the white sauce.

There you go, the sandwich is assembled and ready to go into the broiler.

Cover a baking tray with aluminum foil and place the sandwiches on it.

Preheat the broiler and place the tray in the lower rack.

Let it broil till the cheese gets bubbly hot and starts melting from the sides.

The sandwich is ready to be consumed.

I have never eaten a heavier breakfast than this. One of the most delicate sandwiches I have ever made. Give it up for Croque Monsieur.