Note: This recipe, whuch I got from HERE, is obviously flawed and incomplete:
Anyone know the answers?
1) What is "saute spice"?
2) How much lemon juice is in the 1/4 cup "lemon butter"?
3) What is "calamari-dredged tilapia"? "Calamari" is squid!
Jalapeno Garlic Tilapia (Johnny Carino's)
1 oz Melted Margarine
1/2 tsp Chopped Garlic
1/4 c lemon butter
5 oz angel hair pasta (cooked)
1/8 c chopped Jalapenos
1/8 c Roma tomatoes
1/2 c chopped spinach
1/4 tsp sauté spice
3 oz heavy cream
To a heated sauté pan, add margarine, garlic and calamari-dredged tilapia. Once the bottom
of the tilapia has cooked, flip the tilapia over in the pan and add jalapenos, spinach and
sauté spice. Heat pasta in boiling water until heated and drain well. Place pasta in a bed
in center of plate. Once tilapia starts to flake throughout, add cream and lemon butter.
Let sauce reduce until thickened. Place tilapia fillets over bed of pasta. Pour sauce evenly
over center. Garnish with Roma tomatoes and fresh parsley.
Here's a different version of the Jalapeno Garlic Tilapia that seems complete.
Carino's Jalapeno Garlic Tilapia
1 lb. Margarine
2 lb. Butter
1/4 cup Lemon Juice
1/2 cup White Wine
2 tspn Chopped Garlic
Combine these 5 items into a mixing bowl and beat at a medium speed until a smooth consistency in the batter is formed.
Once combined, keep refrigerated until needed.
Jalapeno Garlic Tilapia
2 4 oz. Tilapia Filets
1/2 cup White Flour
2 oz Melted Margarine
1 tspn Chopped Garlic
1/4 cup Diced Jalapenos
1 cup Chopped De-Stemmed Spinach
1 pinch Salt, Pepper, Garlic Salt
4 oz. Heavy Cream
1/4 cup Lemon Butter
5 oz Angel Hair Pasta
1 tspn Fresh Parsley
1/8 cup Diced Roma Tomatoes
Dredge the tilapia fillets in the flour, and add them with the melted margarine and garlic to a medium temperature sauté pan.
Once the tilapia has finished cooking on one side, flip them over and add the jalapenos, spinach, salt, pepper, and garlic salt.
Prepare the angel hair in boiling water, and allow it to cook for 3 to 4 minutes depending on the temperature of the water.
As the filets begin to flake add the heavy cream, and bring it to a slight boil. Once the cream begins to boil remove the pan
from the fire and reduce the lemon butter into the sauce. Place the pasta in a bowl, and pour the fish with the sauce over the pasta.
Garnish with fresh roma tomatoes and parsley.
6 large ripe plum tomatoes, medium dice
1/4 cup Sundried tomatoes
1 tbsp. Pesto
1 tbsp. Balsamic vinegar
1/4 cup extra virgin olive oil
1 tbsp. Chopped basil
1 tsp. Minced roasted garlic
salt and pepper to taste
1 oz. Shaved parmesan
1. One baguette sliced 1/2 inch thick, cut on a bias.
Coat with garlic and broil until both sides are golden brown.
2. Arrange bread in a row overlapping on a platter,
top with the relish, and garnish with shaved parmesan.
1) One 1 1/2 lb. non-sourdough baguette
2) 16 oz. garlic butter
(garlic butter is one pound of butter whipped with 2 tbsp. fresh chopped garlic and basil,
plus salt and pepper to taste.)
1) Remove ends from bread (approximately 1/4 inch on each end)
2) Slice the bread into 3/4 inch thick slices along the bias
3) Spread approximately 6 oz. of the garlic butter on the bottom of a full sheet tray.
4) Place slices of bread on the sheet and spread on top of each with approximately/2 tbsp.
of garlic butter
5) Bake at 500 degrees in a pre-heated oven until golden brown, approximately 3 to 5 minutes.
Remove from oven and allow to cool.
(for Bruschetta Relish)
1) 3 oz. oven dried tomatoes
2) 1 cup extra virgin olive oil
3) 1 tsp. pesto
4) pinch of Kosher salt
5) pinch of parsley
6) pinch of black pepper
7) 1 tsp. of garlic puree
1) Soak dried tomatoes in cold water (to cover) for approximately 40 minutes.Drain.
2) Puree all the ingredients with a hand mixer for approximately 2 minutes. Scrape
down sides of bowl and continue mixing until smooth.
3) Cover and refrigerate until ready to use.
(for Bruschetta Relish)
1) 1/2 cup extra virgin olive oil
2) 1 tsp. salt and pepper mix
3) 1/2 cup water
4) 1 cup balsamic vinegar
1) Mix together the oil, balsamic vinegar, salt and pepper.
2) Cover and refrigerate until ready to use.
1) 3 medium, vine-ripe tomatoes
2) 2 tsp. tomato tapenade
3) 1 tsp. balsamic vinaigrette
4) 2 tbsp. marinara sauce
5) 3 tbsp. basil, chopped
6) 3 tsp. roasted garlic
7) 1 tsp. salt and pepper mix
1) Cut the tomatoes in half and squeeze out the seeds and juice.
Dice into 1/3 inch x 1/3 inch pieces.
2) Combine all ingredients in a mixing bowl and mix well.
Refrigerate until ready to use.
To Plate and Serve Bruschetta:
1) Warm bruschetta toast in oven. Place on serving plate.
2) Place approximately 2 oz. bruschetta relish per each toast.
3) Drizzle 1/2 oz. extra virgin olive oil over toast.
4) Garnish with calamata olives, 1 tbsp. julienne basil, and
1/2 oz. shaved parmesan.
Maggiano's Little Italy Italian Trifle with Seasonal Fruit
3/4 C. whole milk
1/4 C. superfine sugar
1 T. cornstarch
1 tsp. vanilla extract
1 C. cubed pineapple
1 C. grapes
1 C. blueberries
1 C. strawberries
1 C. orange segments (from 6 oranges)
2 C. heavy cream
3 3/4 oz. superfine sugar
1 loaf pound cake
6 mint sprigs
Pastry Cream: In a stainless steel pot, scald milk by
heating until skin forms on top. Meanwhile, whisk
together yolks and sugar well. Add cornstarch and
whisk. Once milk is scalded, slowly pour into egg
mixture while whisking. Once incorporated, pour back
into pot and put over low heat while whisking. Cook
mixture just until it gets thick and comes to a boil.
Remove from heat immediately and pour into metal bowl.
Whisk vanilla and cover directly with plastic wrap.
Let cool several hours or overnight. In a small mixer,
whip cream and sugar until stiff. Fold into cooled
pastry cream mixture.
Assemble Procedure: Mix all fruit together in a bowl.
In a sundae glass, place one cake cube on the bottom.
Top with two ounces of cream mixture. Top with two
ounces of fruit plus place for more cubes of cake on
top of cream mixture and press slightly. Top with
three ounces of cream mixture and then cover with
plastic wrap. Reserve remainder of fruit as a garnish.
Source: Maggiano's Little Italy
Morrison's Eggplant Casserole
1 large or 2 medium eggplants(about 2 1/2 pounds)
5 strips (5 ounces) bacon
1 large onion,diced
6 ounces saltines(about 40 individual crackers)
1 large egg
1/2 cup evaporated milk
salt and pepper to taste
4 ounces (1 cup) grated cheddar cheese
Cut eggplant into 2 inch cubes. Place in a pot with enough salted water to cover
and bring to a boil. Reduce heat to simmer and cook until tender. Drain well and
Chop the bacon into small pieces and saute until half done. Add onions and cook all
until lightly browned. Remove from heat.
Place eggplant,bacon and onion,and all drippings in bowl. Crush crackers into small
pieces and add to mixture. Stir in egg, milk and seasoning. If mixture appears stiff,
add a little more milk.
Pour into covered 2 qt. casserole. Sprinkle with cheese. Bake at 400* until bubbly
(15-20 minutes). Let sit minute or two before serving. Serves 8-10
----- Original Message -----
Sent: Tuesday, March 09, 2004 4:20 PM
I am trying to find a place in California where I can buy the fruit,
Mangosteen. It comes from Asian countries. I know that it is sold in Hawaii
but is there a place here in California whether it be a small fruit stand or
an actual store that sells this fruit?
If you could help me then that would be great..
It's almost impossible to find fresh mangosteen in the U.S. It's very
difficult to grow mangosteen outside the tropics, and there are restrictions
against importing the fruit into the U.S. due to insect infestations.
A few California growers may be trying to grow it. See here:
California Rare Fruit Growers
You can buy frozen mangosteen and mangosteen juice. See: