My boyfriend gave me a pleasant surprise last Saturday. He bought me two Everyday with Rachael Ray magazines!
I love her 30-minute meals and they truly are time savers. I've tried her spicy chicken with pepper. Well, I omitted difficult-to-find ingredients but it still came out great.
I knew she had a magazine out when she had a new show but knowing how much a US mag would cost I haven't really tried looking for one.
That's why I'm so grateful he bought me my first 2 copies. 30-minute meals is a feature in her mag as well. The recipe I'd like to try:
Tilapia "Clubs"
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4 SERVINGS
8 slices bacon
1 cup flour
1 cup cornmeal
2 teaspoons dried or 2 tablespoons chopped fresh dill (eyeball it!)
2 teaspoons ground coriander (about 2/3 palmful)
1 teaspoon chili powder (about 1/3 palmful)
4 large tilapia fillets (2 to 2 1/2 pounds total), halved crosswise
Salt and pepper
5 tablespoons extra-virgin olive oil (EVOO)
1 romaine lettuce heart, shredded
2 plum tomatoes, halved lengthwise and thinly sliced crosswise
Juice of 1 lemon
1. Position a rack on the top shelf of the oven and preheat to 375 degrees. Arrange the bacon in a single layer on a broiler pan and roast until crisp, 20 to 25 minutes; halve crosswise.
2. On a plate, combine the flour, cornmeal, dill, coriander and chili powder. Season the tilapia with salt and pepper on both sides and coat with the flour mixture.
3. In a large nonstick skillet, heat 3 tablespoons EVOO, 3 turns in a pan, over medium-high heat. Working in 2 batches, add the fish and cook, turning once, until dark golden, 8 to 10 minutes total.
4. In a bowl, toss the lettuce and tomatoes with the lemon juice, remaining 2 tablespoons EVOO and salt and pepper to taste.
5. On each of 4 plates, layer a piece of tilapia, 2 bacon strips, a pile of salad, another piece of tilapia, 2 more bacon strips and more salad.
SOURCE: Everyday with Rachael Ray Aug 2007 issue page 80
I'll probably omit the bacon and the cornmeal. But If I could find cornmeal here in Cebu, I could give it a go.
Thank you, my langga. My gratitude on a plate for you next week.
