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Mary Kay Radnich
Baked Fish
The Greeks call it Psari Plaki, the Egyptians,
interestingly, call it poisson `a la grecque (rather than
tagen samak), and I call it Mediterranean Baked Fish. Years
and years ago, (ok, decades ago) this recipe was my first attempt
at preparing fish for dinner. No matter what name you give it,
this baked fish recipe is always a hit at the dinner table.
- 1 pound fish fillets (sole, flounder or red snapper)
- 1 Tb chopped parsley
- Juice of one fresh lemon (1 Tb)
- ¾ Ts. Seasoned salt (or spice such as Old Bay Seasoning)
- 3 Tb Olive Oil
- 1 Medium onion, thinly sliced
- 1 Clove garlic, minced
- 1 Large tomato, thinly sliced
- 3 Slices lemon
- 2 Tb white wine
Arrange the fish in an 8- or 9- inch-square baking dish.
Sprinkle with the parsley, lemon juice and seasoned salt. Heat the
oil in a skillet and fry the onion and garlic until limp. Top the
fish with the onion mixture, including the oil from the skillet.
Arrange the tomatoes on top of the onion mixture, than place the
lemon slices between the tomato slices. Pour the wine over all and
bake at 350F for 30-35 minutes or until the fish flakes with a
fork.
3 servings.
Spicy Shrimp
A good choice for mezze (or appetizer), or a quick meal
served with rice and a salad.
- 2 cloves garlic, crushed
- 3 Tb. Extra-virgin olive oil
- 1 Ts. paprika
- ¾ Ts. cumin
- ¼ Ts. ground ginger
- Serious pinch of cayenne or ground chili pepper
- ½ lb. Large fresh or frozen shrimp (if frozen, thaw before
using)
- Salt
- 2-3 Tb chopped cilantro or parsley
Sauté’ the garlic in the oil until fragrant. Add the spices
& stir gently. Add in the shrimp, then season with salt, then
add the cilantro or parsley. Fry quickly, stirring constantly, for
about 5 minutes or until the shrimp turn pink.
"Monkey Bread"
This is a fun, sweet recipe that the entire family will enjoy,
and kids can help make it, too. It’s not Egyptian, but it is
good! I don’t know where the name "Monkey Bread" comes
from; possibly, because you can pull it apart and eat as a monkey
would.
- 2 (1 pound) loaves frozen white bread *
- 1 ¼ C. sugar, divided
- ¼ C. packed brown sugar
- ¼ C. milk
- 1-2 Tablespoons butter or margarine
- 1 3/4 Teaspoons ground cinnamon, divided
Cooking spray, such as PAM or butter or margarine to grease the
pan
Thaw the bread dough in the refrigerator for 12 hours. (*If you
don’t have frozen bread dough in your area, you can substitute
homemade bread dough, enough for a 2-pound loaf, which would use 4
cups of flour.)
Combine 1-cup sugar, brown sugar, milk, margarine/butter and 1
¼ teaspoon of the cinnamon in a small saucepan. Bring to a boil;
cook 1 minute. Remove sugar syrup form heat; let cool 10 minutes.
Combine ¼ cup sugar and ½ teaspoon in a shallow dish and mix
well. Cut each loaf of thawed dough into approximately 24 equal
portions. Roll each portion in the cinnamon sugar and then layer
the dough balls in a 12-cup Bundt pan or tube pan, that has been
coated with the cooking spray (or greased).
Pour the sugar syrup over all of the dough; cover and let rise
for 35 minutes or until doubled in bulk.
Preheat over to 350F.
Uncover, and bake at 350 or until lightly browned. Immediately
loosen edges of bread with a knife. Place a plate upside down on
top of the pan; invert pan onto plate. Remove pan and drizzle with
any remaining sugar syrup. |
