Tilapia
Fish Cakes
3 tablespoons olive oil
2 pounds tilapia fillets
Coarse sea salt and
freshly ground
black pepper, to taste
2 large eggs
1/2 cup mayonnaise
1/2 cup chopped fresh
Italian parsley, plus
sprigs for garnish
1/2 teaspoon Spike
seasoning
1/4 cup fresh lemon juice
3 1/2 tablespoons bottled
horseradish
1 1/2 to 2 cups coarse
saltine cracker crumbs
Preheat oven to 400 degrees F. Brush a large,
rimmed baking sheet with oil. Place fillets
on baking sheet, season with salt and pepper. Roast until cooked through, 8 to
10 minutes.
Let fish cool completely; pat dry with paper towels. With a fork, flake fish
into small
pieces.
In a large bowl, combine eggs, mayonnaise,
parsley, Spike, lemon juice and horseradish.
Fold in fish and ½ cup cracker crumbs. If too wet, add in more crumbs. Place
remaining crumbs on a plate. Form 16 cakes, using about ¼ cup fish mixture for each.
Gently dredge cake in crumbs, pressing to help adhere.
In a large skillet over medium-high heat,
heat 1 tablespoon oil. Place 8 cakes in skillet; cook
until golden brown, 4 to 6 minutes per side. Repeat with remaining oil and
cakes. Note – place 36 to 45 saltine crackers in a
food processor for crumbs. You can also freeze
uncooked cakes in freezer bags. Defrost overnight in refrigerator.
Serves: 6 to 8. Prep time: 20 minutes. Cook
time: 8 to 10 minutes.
Vino 100 Wine Pairing Suggestions:
Laxas Albariño 2007, Rias Baixas, Spain
Lurton
Les Salices Viognier 2006,
Languedoc, France
Baked
Chicken Tenders with Creamy
Mustard
Sauce
1/2 cup all purpose flour
1 large egg, lightly
beaten
Coarse sea salt and
freshly ground black
pepper, to taste
4 cups Rice Krispies
cereal
3 tablespoons olive oil
2 pounds chicken tenders
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon capers,
drained
Preheat oven to 475 degrees F. Place flour in a
shallow bowl, and egg in a second bowl;
season with salt and pepper. Pulse cereal and oil in a food processor until
fine crumbs
form. Season with salt and pepper and transfer to a third bowl.
Coat chicken first in flour, then with egg,
letting excess drip off. Then coat in cereal mixture,
pressing to help it adhere. Place on a large baking sheet, and bake until light golden
brown and cooked through 10 to 15 minutes, turning over halfway through.
Meanwhile, in a second bowl, mix together
sour cream, mayonnaise, mustard, capers,
and salt and pepper. Serve tenders with sauce.
Serves: 4. Prep time: 15 minutes. Cook time:
10 to 15 minutes.
Vino 100 Wine Pairing Suggestions:
Rocky Gully Dry Riesling 2006, Frankland River, Western
Australia
Mud House Sauvignon Blanc 2006, Marlborough, New Zealand
4/25/08
