Blackened Fish Tacos

So... A few weeks ago, TheITGourmet started Noom! I've heard a LOT of great things about peoples' experiences with it and so far I'm loving it. It's starting to make an impact - so please join me in the journey - it's going to be a fun ride! AND... It's given me a reason to start a new category of recipes on TheITGourmet blog.

Ingredients (for Fish)

• Paprika

• Smoked paprika

• Lawry's Pepper Blend

• Oregano

• Garlic powder

• Onion powder

• Salt

• Black pepper

• Fish Fillet (boneless) - choose your favorite, flaky, white fleshed fish - what I generally use include Barramundi, Cod, Orange Roughy, Scrod, Snapper, etc. We usually split a 5 - 6oz for two persons

• Corn Tortillas (4)

• Spicy Crema (see recipe below)

• Chopped Tomato

• Slaw Mix (no dressing) - use your favorite cabbage or broccoli slaw blend

IMPORTANT NOTES:

• There is NO oil used in the making of this recipe

Steps (for Blackening Seasoning)

1. Combine any quantity / combination of paprika, smoked paprika, Lawry's pepper blend, oregano, garlic powder, onion powder, salt, black pepper that you desire - taste it with your tongue and adjust accordingly. Please note there is no sugar in this seasoning mixture (except for perhaps a minute amount in the Lawry's pepper blend.

Steps (for Fish)

1. Place your cast iron skillet on High Heat and turn on your stoves exhaust fan - you will want and need the pan REALLY, REALLY hot for this dish and it will smoke - After all - it's Blackened - duh!!!!

2. Liberally coat both sides of the fish with the blackening seasoning blend (see picture below for a rough idea).

3. When the pan is hot, carefully place the fish onto the pan - it should really start to sizzle. The key to the blackening process is to make sure the pan is HOT HOT HOT. Another advantage to high heat is the spices form a quick crust that helps to keep the cooking fish from sticking to the pan.

4. Cook the fish for 3 - 5 minutes per side until the fish is cooked thoroughly - it should be moist and not dry in the middle. Cooking times may need to be adjusted based upon the type of fish and the thickness of the fillet.

5. Remove from pan and let rest for 2 minutes.

6. Roughly chop / flake the fish.

Ingredients and Steps (for Spicy Crema)

1. Combine 4 Tablespoons of Light Sour Cream with about 1 - 2 Teaspoons of your favorite red pepper hot sauce (we like Chalula or Louisiana Crystal) together. Add or subtract Hot Sauce to taste.

2. Season slightly with onion powder and garlic powder.

Assembly (for Fish Tacos)

1. Slightly warm the corn tortillas (we use a microwave)

2. Place the flaked fish, slaw mix, chopped tomatoes in a mound on the middle of the tortillas.

3. Spoon 1 Tablespoon of the Crema on top of each taco

4. Shake a bit of hot sauce onto each taco

Best Regards and As Always BonAppetIT!!!

TheITGourmet

Matzoh Brei (Cabelly Family Variation)

When it comes to Passover breakfast items, sometimes things can be a little monotonous - eggs, eggs, and more eggs. Oh, and we can’t forget matzoh - matzoh plain, matzoh with butter, matzoh with cream cheese, and matzoh with jelly. Okay, okay - Bubba Gumpowitz - I know, you get the idea already - get on with it!

In our family, there was one Passover breakfast item that combined these two basic ingredients together that was a special treat - especially on a weekend. What makes the Cabelly family marriage of these ingredients different? Well, we make a savory version of this classic recipe - and in our case - instant onion soup mix? Skeptical? Give it a try and give us your feedback.

I’m going to give you a “smaller” portion recipe, but if you are really feeling like something that will warm your belly in the morning and give you some fuel to attack the day, feel free to double it (except for the oil).

NOTE: For the record, this is a recipe that my wife Aileen married into - While she has been known to partake, she actually prefers a less savory version - to make her favorite version, substitute the onion soup with salt and pepper (to taste).

Ingredients

• 1 Egg (Scrambled thoroughly)

• Matzoh - one sheet - carefully run under VERY hot water until somewhat softened and broken into 1/4” pieces.

• 1 & 1/2 teaspoons Instant Onion Soup Mix (I like Osem, but you can also use Lipton, or Goodman’s) - make sure to you Kosher for Passover during Pesach

• 1 teaspoon oil (I use Cottonseed oil during Passover, but Canola during the rest of the year - yes we eat this all year round)

• 1 - 2 Additional teaspoons oil (for frying)

• Condiments - your favorite jelly (which is the standard in our home), maple syrup, powdered sugar, sour cream (yes - sour cream - haven’t you ever had sour cream & onion flavored foods?), or just plain!

Directions

As mentioned above, scramble your egg and soften / break up your matzoh and combine into a bowl. Add the instant onion soup mix, and 1 tablespoon of the oil and mix thoroughly. I generally leave this to sit aside for a few minutes so the soup to dissolve and the flavors to combine and be absorbed by the matzoh and for the matzoh to continue to soften.

In a small pan over low heat add the 1 - 2 teaspoons of oil and have the pan come up to temperature (the oil will be slightly shimmering) - I use a small well seasoned cast iron skillet. NOTE: If you don’t have one? get one - seriously, you will love it. If you must, use your favorite skillet / saute pan that you use for making eggs.

When the pan is up to temperature, add the matzoh, egg, soup mixture and shape the “soon to be” matzoh brei into the shape of a large pancake - about 1/4” to 3/8” thick. Because the mixture is pretty thick it will let you easily form it into a circle (see picture above).

Let the matzoh brei cook - don’t play with leave it alone uncovered until it is ready to flip (you will know its ready because it will have released from the pan and the oil will be frothing around the frying pancake - again, please refer to the picture above). Flip the brei and cook on the 2nd side (see the picture above for a nice golden brown color).

I personally love mine topped with my favorite jelly / jams, but see the ingredients list for those other popular toppings.

As Always Best Regards and BonAppetIT!

TheITGourmet

Bubby's Matzoh Balls

Do prefer Sinkers or Floaters? Cannonballs or Clouds? There seems to be a divided camp on matzoh ball preference - perhaps a line as divisive as modern politics. Well, it doesn't need to be - here's a recipe that produces a matzoh ball that we think can please both factions and draw them back together for a common goal - you know, an accompaniment that compliments EVERY bowl of chicken soup.

Okay - I have to confess this is not a recipe for my Bubby's Matzoh Balls - but perhaps they are someones' Bubby - how do I know? Well, that the recipe is called. I wish I could site the recipe for sure, but we clipped it from the side of a matzoh meal box (it was either Osem or Streit's) and it doesn't have the brand on it. What I can tell you though is when we make matzoh ball soup, we reach into the coveted recipe box, look under soup, and grab the 2" x 5" piece of clipped cardboard. At this point, generally one of exclaims - "gee, this is just such a great matzoh ball recipe".

After trying many different matzoh ball recipes over the years, Aileen and I have finally landed on one that we like - the best part is it's pretty easy and the results are consistent every time we make them.

Ingredients

• 4 Eggs, separated

• 1/2 Cup Cold Water

• 1/3 Cup Vegetable Oil (I use Canola)

• 1 Teaspoon Salt

• Dash of Pepper

• 1 1/4 Cups Matzoh Meal

Directions

1. Beat egg whites with electric mixer until fluffy. Beat egg yolk with water until foamy. Using mixer, combine the egg whites with the egg yolk mixture.

2. Mix in oil, salt, and pepper

3. Add Matzoh meal and mix well.

4. Chill for at least 30 minutes in the refrigerator.

5. Remove from refrigerator. Grease your hands with some oil and form matzoh balls about 1 inch in diameter (don't worry - they will expand).

6. Drop the matzoh balls into 1 1/2 quarts of boiling water (Low boil, NOT rapid boil).

7. Cover the pot and cook for 20 minutes. Set a timer, walk away from the pot, do not open the pot, do not pass go, do not collect $200. Did I mention, do NOT open the pot. I mean it - do NOT open the pot.

8. When 20 minutes have passed (did you open the pot? I told you not to open the pot), remove the cooked matzoh balls with a slotted spoon.

9. Reheat the matzoh balls when you are ready to eat.

TIP: In case you didn't read it above - DO NOT OPEN THE POT WHEN THE MATZOH BALLS ARE COOKING!!!

As Always Best Regards and BonAppetIT!!!

TheITGourmet