Tilapia with Purple Potato Crust and Chive Rosemary Oil

Ingredients

4 (4- to 6-ounce) tilapia fillets
8 to 12 ounces purple potatoes, peeled and very thinly sliced
1 tablespoon fresh minced rosemary leaves, plus 1 tablespoon
2 tablespoons olive oil
2 tablespoons butter
1/2 cup extra-virgin olive oil
1/3 cup minced fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
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Directions

Preheat the oven to 375 degrees F.

Place the fish fillets on a work surface and season with salt and pepper.

Thinly slice potatoes with a mandoline.

Top each of the fillets with enough slices of potato to completely cover the surface of the fish, overlaying the potatoes like shingles.

Sprinkle the potatoes with a bit more salt and pepper, and the 1 tablespoon rosemary leaves.

Heat a large, oven-proof skillet over medium-high heat. Add the olive oil and the butter. When the butter is melted and the oil is hot add the fish, potato side down.

Place the skillet in the oven and bake until the fish is cooked through, about 15 to 17 minutes. 

Meanwhile, combine the extra-virgin olive oil, chives, the remaining 1 tablespoon rosemary, salt and pepper in a small bowl.

To serve, place the fish on serving plates, potato side up. Drizzle the fish and the plate with the chive oil. Serve immediately.

 

Note:  I heat the potato slices in the microwave to precook them for 6 minutes to make sure they will not be raw before arranging them on the fish.

Fried Chicken, Baby Red, White & Blue Potato Salad, and Canteloupe.

Fried Chicken

Ingredients

• 4 cups buttermilk
• 2 tablespoons hot sauce 
• 10 pieces bone-in chicken (white and dark meat)
• 1 cup all purpose flour 
• Fresh Sage

• 1 cup panko
• 1 tablespoon kosher salt, plus more for sprinkling
• 2 teaspoons freshly ground black pepper
• Peanut Oil, for frying

Directions

Whisk together the buttermilk, sage and hot sauce in a large bowl. Submerge the chicken pieces in the buttermilk mixture and refrigerate overnight.

Take the chicken out of the fridge, remove it from the buttermilk and drain on a rack set over a baking sheet to catch any excess brine. Set aside. Whisk the flour together with the panko, salt and pepper. One by one, dredge the chicken pieces in the flour mixture, tapping off excess breading. Set the breaded chicken back on the rack and set aside.

Preheat the oven to 350 degrees F.

Pour enough peanut oil into a Dutch oven so that there is 2 inches of oil but it does not go higher than halfway up the pot. Heat over medium-high heat until the oil registers 350 degrees F on a thermometer.

Fry the chicken in batches of 3 or 4 pieces, turning every 1 to 2 minutes, and watching the oil temperature closely. The chicken should be cooked to a deep golden brown and an internal temperature of 165 degrees F, about 10 minutes for wings and 12 minutes for breasts, thighs and legs.

After taking the chicken out of the oil, set it on a baking sheet, immediately sprinkle with salt, and then place it in the oven for 5 minutes to finish cooking through. When done, place the fried chicken on a clean rack with layered paper towels on the bottom to absorb grease. Let cool for about 10 minutes before serving.

Red, White and Blue Potato Salad

Ingredients

• 1 lb Pacific Gold Baby Red Potatoes, unpeeled
• 1 lb Pacific Gold Baby White Potatoes, unpeeled
• 1 lb Pacific Gold Baby Blue Potatoes, peeled
• 1 cup chives, chopped, divided
• 1 cup sour cream
• ½ cup mayonnaise
• ¼ cup white wine vinegar
• 4 tsp Dijon mustard
• 2 tsp sugar
• 2 tsp salt
• 1 tsp ground black pepper
• 2 cups fresh peas, or one 10 ounce package frozen, thawed
• 1½ cups crumbled blue cheese (about 6 ounces)
• paprika

Preparation

• Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature.
  
• Whisk ½ cup green chives and next 7 ingredients in medium bowl. Cover and chill dressing.

Note: Dressing can be made 1 day ahead. Keep chilled.

• Cut potatoes into ½ inch thick slices and place in large bowl. Add dressing, peas, and blue cheese; toss gently. Cover and chill at least 2 hours and up to 1 day.
  
• Sprinkle potato salad with paprika and remaining ½ cup green chives.

KITCHEN TIP: You’ll notice that the water turns blue as you’re cooking the blue potatoes, don’t worry – it won’t discolor the white and red potatoes.

Cantaloupe with Chili & Lime

Ingredients

• ½ medium cantaloupe
• 1.5-2 Tbsp fresh lime juice
• ⅛ tsp salt
• ⅛ tsp chili powder

Instructions

1. Cut the cantaloupe in half and scrape out the seeds with a spoon. Reserve half of the cantaloupe for breakfast or other meals. Take the remaining half and cut it into quarters. Using a sharp knife, carefully run the knife between the flesh and the rind. Once the rind is removed, slice the melon into thin pieces.
   
2. In a small bowl, combine the juice of half a lime (about 1.5-2 Tbsp), salt, and chili powder. Toss gently
   
3. Serve immediately, or chill until ready to eat. Give the melon a brief stir before serving.

 Serve all on a plate and enjoy :)