Chili Cumin Fried Fish
Submitted
by: Barbiel |
3 large eggs, beaten to blend
1 cup unsalted matzo meal
4 teaspoons chili powder
1/4 cup (or more) vegetable oil |
1 1/2 teaspoons ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon coarse salt
Lemon wedges and fresh cilantro sprigs |
|
Sprinkle fish fillets generously on all sides with coarse salt;
let stand 30 minutes. Rinse fish to remove salt and pat dry with
paper towels. Place eggs and matzo meal in
separate large shallow bowls. Mix chili powder, cumin, black
pepper and 1/2 teaspoon coarse salt in small bowl to blend.
Sprinkle fish generously with chili powder mixture. Dip fish
into eggs, then into matzo meal, coating completely. Transfer
fish to waxed paper. Heat 1/4 cup oil in heavy large skillet
over medium-high heat. Working in batches, fry fish in single
layer until just opaque in center and golden brown, adding more
oil if necessary, about 5 minutes per side. Transfer fish to
paper towels and drain. Arrange fish on platter. Garnish
with lemon wedges and cilantro sprigs. Serves 4-6 |
Eggplant Omelet with Coriander and Caraway
Submitted
by: Barbiel |
3 medium eggplants (about 1 pound
each)
5 tablespoons olive oil
2 large onions, sliced
4 garlic cloves, minced
6 large eggs
3/4 cup coarsely chopped fresh parsley |
1 teaspoon caraway seeds, crushed in
mortar with pestle
1/2 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon pepper
1 lemon, cut into wedges |
|
Preheat broiler. Pierce eggplants all over with fork. Place
eggplants in baking pan. Broil eggplants until skins blacken and
flesh feels very soft to touch, turning occasionally, about 25
minutes. Cool eggplants; stem and peel. Transfer eggplants to
colander and let drain 30 minutes, turning occasionally and
pressing with spoon to extract liquid. Transfer eggplants to
bowl; mash. Heat 3 tablespoons oil in heavy large skillet
over medium-low heat. Add onions; sauté until golden, about 20
minutes. Add garlic and sauté 4 minutes. Set aside. Whisk
eggs in large bowl to blend. Mix in mashed eggplant, onion
mixture, chopped parsley, caraway, coriander, salt and pepper.
Preheat broiler. Heat remaining 2 tablespoons oil in large
broilerproof nonstick skillet over very low heat. Add egg
mixture, cover and cook until omelet is almost set, about 15
minutes. Uncover skillet and place under broiler until top is
set and pale golden, about 5 minutes. Using rubber spatula,
loosen omelet and slide out onto plate. Garnish with lemon
wedges. To be served hot or at room temperature. Makes 8
servings. |
Ham and Cheese Ball
Submitted
by: LadyLynda |
2 - 8 ounce packages cream
cheese, softened
2 cups cheddar cheese, grated
1 teaspoon dry mustard
2 (4.5 oz.) cans deviled ham
1 stalk celery, finely chopped |
1 tablespoon green onions,
chopped
1/2 cup chopped pecans
1/2 teaspoon seasoning salt
1/2 teaspoon red pepper |
| Combine all ingredients,
except pecans, and roll in a ball. Roll cheese ball in pecans
and serve with crackers. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
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