Panko

Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

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Seems like everybody loves fried camembert, yet few folks actually prepare it at home. Which is a mystery to me, since it is really quick and easy to prepare and it is versatile – it can be served as an appetizer, a main course or as a snack. Best of all, it is very economical. (After all, I am a poor retiree 😦  ).
In olden times, we used just one coat of simple breading. However, nowadays I like to use panko crumbs, which requires double breading. The texture is of course very different so you might want to experiment which one of the two versions you prefer. They are both great, it’s just a matter of personal preference.
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Bon Appétit !   Life is Good !
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Click here for more  Salad  on  ChefsOpinion
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Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

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Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

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Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

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Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

 

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Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Panko Coated Flounder Fillet With Shrimp And Cucumber-Potato Salad

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While  I am a great fan of traditional breaded fish fillets, this version, without the egg as part of the breading, is more suitable for a thin and delicate fish fillet such as flounder. Adding the finely diced peppers and sliced scallions to the panko-crumbs give the fish added flavor, while adding rice flour to the mix will help the coating to stick to the fish, as well as ensure a crisp crust. As for the potato salad, just add sliced, salted cucumbers to regular swabian potato salad.
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Bon Appetit !   Life is Good !
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Click here for  Swabian Potato Salad     (Schwäbischer Kartoffel Salat)
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Click here for MORE  Swabian Potato Salad     (Schwäbischer Kartoffel Salat)
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Panko Coated Flounder Fillet With Shrimp And Cucumber/Potato Salad

Panko Coated Flounder Fillet With Shrimp And Cucumber/Potato Salad

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Panko Coated Flounder Fillet With Shrimp And Cucumber/Potato Salad

Panko Coated Flounder Fillet With Shrimp And Cucumber/Potato Salad

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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Panko Breaded Chicken Breast & Romaine Leaves In Sun Dried Tomato Dressing

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Link to “Hans’ Lighter, Healthier Comfort Food
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This  is a great dish for the times when you need / want a quick and easy meal which represent’s culinary simplicity but not culinary banality 🙂
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Bon Appetit !   Life is Good !
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Panko Breaded Cicken Breast & Romain In Sun Dried Tomato Dressing

Panko Breaded Chicken Breast & Romaine In Sun Dried Tomato Dressing

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Sautéed Swai Filet In Brown Caper Butter



This  evening  I tried a new type of fish which I never had before:  Swai .
When I first saw the fish being sold for $ 4.00 a pound I was naturally very sceptical and went on a bit of research online. Much to my surprise, this seems to be a good choice, healthy and recommended by  fish authorities.
So, with my suspicion nullified I went on to prepare the fish this evening and I must say, it was excellent. Sweet, flaky, white flesh, great taste 🙂

Bon Appetit !   Life is Good !

Sauted Swai Filet In Brown Caper Butter

Sauted Swai Filet In Brown Caper Butter

Sauted Swai Filet In Brown Caper Butter

Sauteed Swai Filet In Brown Caper Butter



Preparation :

season fish with sea salt and cayenne pepper, dredge in a mixture of half corn starch, half panko bread crumbs

season fish with sea salt and cayenne pepper, dredge in a mixture of half corn starch, half panko bread crumbs

saute filets in butter until golden on both sides and cooked through, reove from pan, reserve, keep butter on heat until starting to foam and brown

saute filets in butter until golden on both sides and cooked through, remove from pan, reserve, keep butter on heat until starting to foam and brown

meanwhile, saute cooked ptatoes in garlic oil until golden, add diced peppers, saute another minute

meanwhile, saute cooked potatoes in garlic oil until golden, add diced peppers, saute another minute

add tomatoes, season with salt and pepper

add tomatoes, season with salt and pepper

transfer potatoes to serving dish

transfer potatoes to serving dish

top with fish

top potatoes with fish filets

top fish filets with peeled, sliced lemon

top fish filets with peeled, sliced lemon

add capers to hot brown butter, saute for a few seconds

add capers to hot brown butter, saute for a few seconds

top lemon slices with chopped italian parsley, top wit brown caper butter

top lemon slices with chopped italian parsley, top wit brown caper butter

Sauteed Swai Filet In Brown Caper Butter

sautéed Swai Filet In Brown Caper Butter

Sauteed Swai Filet In Brown Caper Butter

sautéed Swai Filet In Brown Caper Butter

Sauteed Swai Filet In Brown Caper Butter

sautéed Swai Filet In Brown Caper Butter

Sauteed Swai Filet In Brown Caper Butter

sautéed Swai Filet In Brown Caper Butter



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Donkatsu

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Yesterday’s  dinner was one of these dishes which are so universal that most countries have their own version of it, distinguishable only by it’s different presentation and condiments.
Tontkatsu  is one of these dishes. It is basically a breaded pork cutlet, which in its home, Japan, is served in many variations. The version I prepared last night is served over a bowl of rice with egg, so “Tonkatsu ” becomes “Donkatsu”.  Tonkatsu dipping sauce is served separately.

Bon Appetit !   Life is Good !
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Tonkatsu Dipping Sauce Recipe
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Gyū katsu Recipe
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Donkatsu

Donkatsu

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season cutlets with kosher salt and cayenne pepper, bread in flour, egg and panko bread crumbs. Fry. Remove to absorbent paper. Slice

season cutlets with kosher salt and cayenne pepper, bread in flour, egg and panko bread crumbs. Fry. Remove to absorbent paper. Slice

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add steamed rice to bowl

add steamed rice to bowl

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add sliced cutlet, eggs and orange wedge

add sliced cutlet, eggs and orange wedge

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Donkatsu

Donkatsu

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Donkatsu

Donkatsu

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Donkatsu

Donkatsu

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Donkatsu

Donkatsu

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Panko Breaded St. Peter’s Fish In Lemon/Caper Butter

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Tonight,  a simple dinner of St. Peter’s fish and salad was all I wanted and all I needed.
Crispy fish filet with a bit of lemon/caper butter and romaine lettuce with peppers, radish and onion in raspberry vinaigrette.
Aaahhhh, the simple life 🙂
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