Friday, June 11, 2010

Grilled Swordfish with lemon and basil


Ingredients

  • 1/2 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh basil leaves
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper
  • 4 (5 to 6-ounces each) swordfish steaks

Directions

Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.

Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve.

UFC 115


Chuck Liddell vs Rich Franklin
MSL: Franklin
CJL: Franklin
RSC: franklin
MJC: Franklin
Mirko Cro Cop vs Patrick Barry
MSL: Barry
CJL: Cro Cop
RSC: Barry
MJC: Cro Cop
Paulo Thiago vs Martin Kampmann
MSL: Thiago
CJL: Kampmann
RSC: Thiago
MJC: Thiago
Ben Rothwell vs Gilbert Yvel
MSL: Yvel
CJL: Yvel
RSC: Rothwell
MJC: Yvel
Carlos Condit vs Rory MacDonald
MSL: Condit
CJL: Condit
RSC:MacDonald
MJC: Condit

Tyson Griffin vs Evan Dunham
MSL: Griffin
CJL: Griffin
RSC:Griffin
MJC: Griffin
Mac Danzig vs Matt Wiman
MSL: Danzig
CJL: Danzig
RSC:Wiman
MJC: Danzig

David Loiseau vs Mario Miranda
MSL: Loiseau
CJL: Loiseau
RSC:Miranda
MJC: Loiseau
James Wilks vs Peter Sobotta
MSL: Wilks
CJL: Wilks
RSC: Wilks
MJC: Wilks
Richardo Funch vs Claude Patrick
MSL: Funch
CJL: Funch
RSC:Funch
MJC: Funch
Mike Pyle vs Jesse Lennox
MSL: Pyle
CJL: Pyle
RSC:Pyle
MJC:Pyle

Tuesday, June 08, 2010

Syl's Chicken Parm


Buy chicken breasts and slice them into the strip size to your liking. Bread them by dipping into raw egg first then Progresso Italian flavored bread crumbs (my favorite). Then fry with EVOO. You don’t have to fully cook them as they will then be baked and you don’t want to dry them out. Just make sure the outsides are crispy.

Then make the “Quick Sauce”:

2 cans of Crushed Tomatoes (my favorite is Progresso ‘Kitchen Ready’…you may need more depending on how much chicken you are making but I always like to have extra sauce if you want to serve it with angel hair or another pasta like cheese tortellini).

Chopped onion and garlic to taste

Italian Seasoning to taste

Salt & Pepper to taste (add a dash of red pepper flakes for a kick)

1 small carrot to absorb acidity

Locatelli Cheese (Add last after it’s cooked)

Additional Ingredient: Shredded Mozzarella Cheese for topping

Sauté the onion and garlic in EVOO. Add crushed tomatoes & other seasoning to that and bring to a boil stirring frequently to avoid burning. Once it comes to a boil, just simmer.

Line your 9x12 Pyrex dish with sauce, then fried chicken, then sauce again, then mozzarella cheese. I then repeat this layering of sauce and shredded cheese because it inevitable that some cheese with stick to the Reynolds wrap when baking. Then just bake at 325-350 for 35-40 minutes until the cheese melts and the sauce in the dish is hot. Every oven is different (as you know) so if you have a gas oven it may take a shorter time. Just keep checking it.

Hint: Do yourself a favor and purchase an electric frying pan/skillet if you don’t already have one…they are so much larger than a regular frying pan and you are able to cook more chicken at a time and also cook it more evenly!