Tilapia Newberg

Tilapia Newberg
Tilapia Newberg

 

 

 

 

 

Tilapia Newberg

Tilapia Newberg is my version of the famous Lobster Newberg.  “Newberg” sauce is another mystery recipe, some say it was the Delmonico brothers chef that invented it.  Others say a chef who left Delmonico’s to open a hotel in Pa, or could it be the sea captain who brought the recipe to Delmonico’s?  125 or so many years later does it really matter?

Every cook book has a different version of the sauce.  Most with lobster in the starring role.  Tilapia is a firm white fleshed fish with a mild taste that serves the sauce well and is so much easier on the wallet.  An interesting aside is that in the early days of this country, around the late 1700’s, indentured servants rose up and demand that they be guaranteed that they wouldn’t be served lobster more than 3 times a week.  My how times have changed!

Ingredients for Tilapia Newberg

  1. Tilapia approximately 6 ounces per person
  2. salt pepper and paprika

Can be made ahead of time.  Lightly salt,pepper and sprinkle paprika on both sides of the tilapia.  Cook in a frying pan with a little butter until done.  Remove to a plate, if making in advance refrigerate until ready to serve.

 

cook the tilapia in butter
cook the tilapia in butter

 

 

 

 

 

 

Newberg Sauce

This recipe will  take care of about 1 – 1½ pounds of tilapia.

  1. 3 tbs butter
  2. 1 shallot finely diced
  3. 3 tbs flour
  4. ½ tsp paprika
  5. 2 cups ½&½
  6. 2 egg yolk scrambled in ¼ cup ½ &½
  7. 3 tbs good (drinkable) Sherry
  8. Salt & pepper to taste

In a large sauce pan melt the butter and once melted add the shallots and sauté until they soften.  Add the flour and combine completely and cook for a minute or two to cook out the flour taste.  Add in the paprika.  Add the 2 cups of ½&½ and whisk to dissolve the roux and begin thickening the sauce. Take a few spoonfuls of the heated sauce and add to the eggs and ¼ cup of ½&½ to temper then pour mixture back into the sauce and stir to thicken      ( do not allow to come to a full boil).  Add the Sherry and season to taste.  Cut the tilapia up into bite size pieces and place into the sauce and bring the entire mixture up to heat.

add the tilapia and bring up to heat
add the tilapia and bring up to heat

 

 

 

 

 

 

 

Most recipes call for it to be served on toast points.  I like to serve on a bed of rice, as this makes a very nice complete meal.

tilapia newberg on rice
tilapia newberg on rice

 

 

 

 

 

 

 

 

Here are few items to help with  this recipe:
Anolon Nouvelle Copper Hard Anodized Nonstick 12-Inch Open Stir Fry
OXO Good Grips Nylon Balloon Whisk

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Tilapia Newberg
Serves 4
An inexpensive alternative to expensive lobster with the same great sauce.
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Prep Time
10 min
Cook Time
30 min
Total Time
45 min
Prep Time
10 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. TILAPIA
  2. allow approximately 6 ounces per person
  3. salt, pepper and paprika to season
  4. NEWBERG SAUCE
  5. 3 tbs butter
  6. 1 shallot finely diced
  7. 3 tbs flour
  8. 1/2 tsp paprika
  9. 2 cups 1/2 & 1/2
  10. 3 tbs good (drinkable) Sherry
  11. salt & pepper to taste
Instructions
  1. TILAPIA
  2. Season with salt pepper and paprika and saute in butter until done set aside.
  3. NEWBERG SAUCE
  4. Put the butter in a large sauce pot ( under medium high heat) that will be big enough to hold all the ingredients at the end. Add the shallot and cook until they are softened. Add the flour and stir until flour is combined, then cook for aminute or two to cook out the raw flour taste. Add the paprika and combine. Add the 2 cups of 1/2 & 1/2 and whisk to combine as it begins to heat and thicken add a spoonfuls of the sauce to the yold and cream mixture to temper and then add this to the sauce. Add the sherry and taste. Adjust seasoning and whisk until thickened, (DO NOT ALLOW TO COME TO A COMPLETE BOIL). Cut the tilapia into bite size pieces and add to the sauce and bring all up to heat.
Notes
  1. Serve on toast points or for a rich complete meal serve over rice.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 

 

 

 

 

 

 

Potato Salad

Potato Salad
Potato Salad

 

 

 

 

 

 

Potato Salad

The 4th of July is coming up very soon.  Memories of picnics, BBQ’s , fireworks and lazy hazy days.  No matter what you decide to serve as a main entree potato salad goes with them all.  Easy to make at home, there really isn’t a reason to buy the store bought stuff.

There are many different styles and flavors of potato salad.  First up is a simple and tasty one.

Ingredients for Potato Salad:

  1. Potatoes ( waxy work best-Yukon Gold or red skinned etc.)
  2. mayonnaise
  3. sour cream
  4. finely diced white onion
  5. finely diced clerey
  6. celery salt
  7. pepper
  8. A good BBQ Sauce (I like Kraft Hickory)
  9. parsley

The amounts of this recipe are totally dependent on how many people your making it for, and  how many other side dishes your going to be serving.

A general rule of thumb is 4 to 8 ounces of a side dish per person , if you intend to offer a number of different salads at a BBQ ( macaroni, cole slaw, 3 beans , lettuce based) then you can figure on the smaller amounts.  So a 5 pound bag of potato should be enough for 10 – 20 people.

The amounts that follow are for about three pounds of potatoes.  The more you make you can increase the amount of sauce to fit your tastes.

For three pounds of potatoes I use

  1. 1 cup each of Mayonnaise and Sour Cream (if sauce seems too stiff add more sour cream).
  2. 1 medium onion finely diced
  3. 1 or 2 stalks of celery finely diced
  4. 1 – 2 Tbs of a good BBQ Sauce
  5. ½ tsp celery salt
  6. 1-2 tsp fresh ground pepper

Peel potatoes and cut into equally sized pieces ( this will insure all the potatoes are cooked evenly) and boil, smaller potatoes won’t need to be cut. For a rustic salad you can leave the skins on.   Once they are cooked remove from the hot water and cool in a covered bowl in the refrigerator for a few hours.  Once cool slice thinly or dice or cut to any shape you desire.  Mix all the other ingredients together and gently combine with the cut potatoes.  To serve place in bowl and sprinkle lightly with chopped parsley.  Best made the day before so the flavors can all incorporate.

You can add additional ingredients to suit your tastes.  Examples are hard boiled eggs ( see our deviled egg recipe for instructions on how to hard boil), chopped red or green bell pepper, scallions, add a bite with a little red wine vinegar mixed with the potatoes while they are still warm, pickles and capers, chives etc.   The choices are endless start with the basic recipe and then add extras to make it your own.

For larger amounts of potatoes increase the sauce.

 

Potato Salad
Potato Salad

 

 

 

 

 

 

 

Here are few items to help make this recipe:
Cuisinart 744-24 Chef’s Classic Stainless 6-Quart Sauce Pot with Lid
Zwilling J.A. Henckels Twin Four Star 6-Inch High Carbon Stainless-Steel Chef’s Knife

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Potato Salad
Serves 6
A great summertime or anytime side dish
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Print
Prep Time
30 min
Cook Time
20 min
Prep Time
30 min
Cook Time
20 min
Ingredients
  1. Potatoes ( waxy- Yukon Gold, Red Skinned or Fingerlings work best)
  2. 1 cup mayonnaise
  3. 1 cup sour cream
  4. 1 finely diced medium onion
  5. 1 -2 finely diced celery stalks
  6. 1 tsp celery salt
  7. pepper to taste
  8. 2 tbs BBQ Sauce (Kraft Hickory works well)
  9. parsley chopped for decoration
Instructions
  1. Boil the desired amount of potatoes until done. Drain and cool, best refrigerated for a few hours. This recipe amounts are for about 3 pounds of potatoes. Once potatoes are cooled slice in what ever shape you desire. Take all the other ingredients and combine, add the potatoes and gently mix. Place into serving bowl and sprinkle parsly over top.
Notes
  1. Can be made a day ahead and refrigerated until ready to serve.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 

 

 

 

World’s Best Pecan Shortbread Cookies

pecan Shortbread
pecan Shortbread

 

 

 

 

 

Pecan Shortbread

The closest some people will ever get to tasting real “Scottish” shortbread is the pecan style in the grocery store.  Here’s my version.  It’s easy to make and is sure to become a family favorite.

Ingredients for Pecan Shortbread

  1. ½ cup light brown sugar
  2. 1 cup butter – unsalted
  3. 1½ cups all purpose flour
  4. ½ cup corn flour (corn starch)
  5. ½ cup chopped pecans finely ground
  6. ½ cup chopped pecans
  7. ½ tsp vanilla
  8. Demerara sugar or extra light brown sugar for dusting

Directions for Pecan Shortbread

Preheat oven to 325°.  In a bowl combine the flour, corn starch, and finely ground pecans.  In the bowl of a mixer cream the sugar and the butter.  Add the vanilla and the chopped pecans.  Slowly add the flour mixture and combine to form a dough.

Roll out the dough to approximately 3/8 of an inch in thickness on a well floured surface or a large Silpat and cut into rounds 2 – 2½ inches in diameter.  Place on an ungreased baking sheet or one with a Silpat and bake for about 28 minutes until the edges are slightly browned.  As soon as you remove them from the oven lightly sprinkle with Demerara sugar.  Remove to a wire rack to cool.  They will keep in an air tight container for a few weeks but don’t worry they’ll be eaten long  before the expiration date.

 

Here are a few items to help make this recipe:
Silpat Non-Stick Silicone Jelly Roll Pan Baking Mat, 14-1/2-Inch by 10-Inch
Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size
WearEver 68201 Commercial Nonstick Bakeware 17-Inch by 11-Inch Large Non-Stick Baking Shee

 

 

 

 

 
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These cookies are sure to bring out the Scotty in you!  5 paws

 

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

 

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copyright © rantsravesandrecipes 2013 all rights reserved

 

World's Best Pecan Shortbread Cookies
Yields 24
Write a review
Print
Prep Time
15 min
Cook Time
28 min
Prep Time
15 min
Cook Time
28 min
Ingredients
  1. 1/2 cup light brown sugar
  2. 1 cup butter - unsalted
  3. 1 1/2 cups all purpose flour
  4. 1/2 cup corn flour (corn starch)
  5. 1/2 cup chopped pecans finely ground
  6. 1/2 cup chopped pecans
  7. 1/2 tsp vanilla
  8. Demerara sugar or light brown for dusting
Instructions
  1. Preheat oven to 325 degrees
  2. In a bowl combine the flours and finely ground pecans, set aside
  3. In the bowl of a mixer cream the sugar and the butter. Once creamed add the vanilla and the chopped pecans. Once combined slowly add the flour mixture and stir until a dough is formed. Roll out to approximately 3/8 of an inch thick and cut into rounds. Place onto a ungreased baking sheet and bake for 28 minutes or until edges begin to brown. Remove from oven and sprinkle with extra sugar, place onto wire rack to cool completely.
Notes
  1. Biscuits can be shaped into any style desired, and can be stored in an air tight container for a week or two.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/