Does anyone use a mayo breadcrumb coating?--smear the food (chicken, fish, etc) with
- Thread starter charlie
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diannecerkvenik64
Well-known member
here is one I use for Oven Fried Chicken ~ RECIPE included too
OVEN-FRIED CHICKEN
PREHEAT OVEN 450◦
Ingredients:
1 ¼ cups Italian-seasoned bread crumbs
¼ cup Parmesan cheese, grated
½ cup mayonnaise (can be fat-free)
¼ teaspoon salt (can eliminate)
½ teaspoon poultry seasoning
¼ teaspoon red pepper
¼ teaspoon celery salt
1/8 teaspoon black pepper
1 TABLESPOON dehydrated onions (*optional)
4 to 8 skinned and boned chicken breast halves
Step 1
On a plate, stir together breadcrumbs and Parmesan cheese.
Step 2
On a second plate, add mayonnaise. Add spices to the mayonnaise and mix together.
Step 3
Grease 13 x 9 baking dish with vegetable spray, set aside.
Step 4
Dip chicken breast into the mayonnaise mixture, then dredge the mayonnaise coated chicken breast in the bread crumb mixture, then place in greased baking dish. Repeat until all chicken is done.
NOTE: do not over coat the chicken in bread crumb mixture; over coating does not make the chicken taste good. Lightly coat the chicken with the bread crumb mixture. Can shake chicken very slightly after dipping into bread crumb mixture... but lightly coat entire chicken breast evenly.
Step 5
Sprinkle dehydrated onions over prepared chicken breasts. Can use more or less of the 1 tablespoon of the dehydrated onions.
NOTE: Though it is optional to use dehydrated onions, it does enhance the flavor of the southern oven-fried chicken.
Step 6
Bake @ 450◦ for 20 minutes or until chicken is done, golden on top; onions may be blackened. Serve.
OVEN-FRIED CHICKEN
PREHEAT OVEN 450◦
Ingredients:
1 ¼ cups Italian-seasoned bread crumbs
¼ cup Parmesan cheese, grated
½ cup mayonnaise (can be fat-free)
¼ teaspoon salt (can eliminate)
½ teaspoon poultry seasoning
¼ teaspoon red pepper
¼ teaspoon celery salt
1/8 teaspoon black pepper
1 TABLESPOON dehydrated onions (*optional)
4 to 8 skinned and boned chicken breast halves
Step 1
On a plate, stir together breadcrumbs and Parmesan cheese.
Step 2
On a second plate, add mayonnaise. Add spices to the mayonnaise and mix together.
Step 3
Grease 13 x 9 baking dish with vegetable spray, set aside.
Step 4
Dip chicken breast into the mayonnaise mixture, then dredge the mayonnaise coated chicken breast in the bread crumb mixture, then place in greased baking dish. Repeat until all chicken is done.
NOTE: do not over coat the chicken in bread crumb mixture; over coating does not make the chicken taste good. Lightly coat the chicken with the bread crumb mixture. Can shake chicken very slightly after dipping into bread crumb mixture... but lightly coat entire chicken breast evenly.
Step 5
Sprinkle dehydrated onions over prepared chicken breasts. Can use more or less of the 1 tablespoon of the dehydrated onions.
NOTE: Though it is optional to use dehydrated onions, it does enhance the flavor of the southern oven-fried chicken.
Step 6
Bake @ 450◦ for 20 minutes or until chicken is done, golden on top; onions may be blackened. Serve.
stephanie-oh
Well-known member
Here's a similar recipe.
Baked Chicken Breasts with Parmesan-Garlic Crust
(Source unknown)
Serves 4
1 cup fresh breadcrumbs
1/2 cup Grated Parmesan cheese
3 cloves minced garlic
2 tablespoons extra virgin olive oil
1/2 teaspoon table salt
coarsely ground black pepper
4 boneless, skinless chicken breasts (6 to 7 ounces each), trimmed
1/4 cup minced fresh basil
1/4 cup mayonnaise
Lemon wedges for serving
1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Combine breadcrumbs, Parmesan, garlic, oil, salt, and pepper to taste in bowl.
2. Pat chicken dry with paper towels and transfer to 13 by 9-inch baking dish. Combine basil and mayonnaise in small bowl and spread mixture evenly over chicken. Sprinkle breadcrumb mixture over mayonnaise, pressing lightly to adhere.
3. Bake until crumbs are golden brown and instant-read thermometer inserted in thickest part of chicken registers 160 degrees, 18 to 22 minutes. Serve with lemon wedges.
Baked Chicken Breasts with Parmesan-Garlic Crust
(Source unknown)
Serves 4
1 cup fresh breadcrumbs
1/2 cup Grated Parmesan cheese
3 cloves minced garlic
2 tablespoons extra virgin olive oil
1/2 teaspoon table salt
coarsely ground black pepper
4 boneless, skinless chicken breasts (6 to 7 ounces each), trimmed
1/4 cup minced fresh basil
1/4 cup mayonnaise
Lemon wedges for serving
1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Combine breadcrumbs, Parmesan, garlic, oil, salt, and pepper to taste in bowl.
2. Pat chicken dry with paper towels and transfer to 13 by 9-inch baking dish. Combine basil and mayonnaise in small bowl and spread mixture evenly over chicken. Sprinkle breadcrumb mixture over mayonnaise, pressing lightly to adhere.
3. Bake until crumbs are golden brown and instant-read thermometer inserted in thickest part of chicken registers 160 degrees, 18 to 22 minutes. Serve with lemon wedges.
This is a classic Alaska recipe. Most sources say it was originally Halibut Caddy Ganty
named for a lady who had a lodge in Gustavus in Glacier Park. It is also called Halibut Gustavus, and several other names.
It varies a bit except the equal sour cream and mayo seem to always stay the same. I like to soak the halibut in white wine for a bit. Some people add a bit of lemon juice or Worchershire to the mix. I sometimes add seeded and chopped tomatoes. This was in supposed original version, along with a splash of cider vinegar.
This recipe has cracker crumbs on top, I usually see fresh bread crumbs. Sometimes with cheese. To me cheese seems a little much?
Enjoy,
Nan
http://www.recipezaar.com/128949
named for a lady who had a lodge in Gustavus in Glacier Park. It is also called Halibut Gustavus, and several other names.
It varies a bit except the equal sour cream and mayo seem to always stay the same. I like to soak the halibut in white wine for a bit. Some people add a bit of lemon juice or Worchershire to the mix. I sometimes add seeded and chopped tomatoes. This was in supposed original version, along with a splash of cider vinegar.
This recipe has cracker crumbs on top, I usually see fresh bread crumbs. Sometimes with cheese. To me cheese seems a little much?
Enjoy,
Nan
http://www.recipezaar.com/128949
music-city-missy
Well-known member
Mayo & mustard - definitely....
works great on fish or chicken - do it all the time.
works great on fish or chicken - do it all the time.
shaun-in-to
Well-known member
There's a recipe in the Good Housekeeping Cookbook similar to those above. It's an old
moisture-retaining technique that seems to have lost favour, maybe because of mayo's fat connection. But I was pleased to see it back in this month's Gourmet (without any breading).
http://www.epicurious.com/recipes/food/views/241473
moisture-retaining technique that seems to have lost favour, maybe because of mayo's fat connection. But I was pleased to see it back in this month's Gourmet (without any breading).
http://www.epicurious.com/recipes/food/views/241473
Hate to tell you, it is $15 # here in Ketchikan and I think the same in Seattle. Do you have a big
fish market nearby that can let you know if they get a big shipment at a better price??
Halibut is not one of my favorites. Haven't checked on price for cod or snapper lately?
Am embarrased to tell you what I have been paying for fresh, troll caught king salmon--$22 a pound for red and $24 for white, a.k.a. ivory salmon. There is frozen sockeye at supermarket for around ten and it's not awful.
With the king, half pound does make a dinner with some left to top salad or toss in pasta for another.
Wow, wish I had better news.
Nan
fish market nearby that can let you know if they get a big shipment at a better price??
Halibut is not one of my favorites. Haven't checked on price for cod or snapper lately?
Am embarrased to tell you what I have been paying for fresh, troll caught king salmon--$22 a pound for red and $24 for white, a.k.a. ivory salmon. There is frozen sockeye at supermarket for around ten and it's not awful.
With the king, half pound does make a dinner with some left to top salad or toss in pasta for another.
Wow, wish I had better news.
Nan
carol-whidbey-is
Well-known member
I used the one in T&T the other day #2
with Halibut as it called for and it was on sale 5.99 for each piece and it was wonderful. Added garlic, paprika to the breadcrumbs. Big hit with BF who is picky
with Halibut as it called for and it was on sale 5.99 for each piece and it was wonderful. Added garlic, paprika to the breadcrumbs. Big hit with BF who is picky
Broiled Flounder with Parmesan "Caesar" Glaze. I made this last night, it's a variation on
one I've used often with mayo, parm and green onion. Also good on cauliflower.
The flounder filets I bought were very thin and small, about 3 ounces each. I've found rolling them up helps them not overcook. I got the Rick Rogers recipe from Fine Cooking magazine, but last night I made a sort of filling from sauteed onions and mushrooms and rolled them up with that inside. Served with boiled new potatoes, baby peas and coleslaw. Easy and good.
Broiled Flounder with Parmesan “Caesar” Glaze
8 skinless flounder fillets, 4 to 5 ounces each
Kosher salt and freshly ground black pepper
1/3 cup good-quality mayonnaise
1-1/2 ounces (1/2 cup) freshly grated Parmigiano Reggiano, grated on the small holes of a box grater
1-1/2 tablespoons loosely packed finely grated lemon zest (from 1 large lemon)
1 tablespoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1 small clove garlic, minced
2 tablespoons coarsely chopped fresh flat-leaf parsley
Position a rack 4 inches from the heat element and heat the broiler on high. Lightly season both sides of the fillets with salt and pepper. Set a fillet before you, skinned side up, and starting at the narrow end, roll up the fillet. Repeat with the remaining fillets.
Spray a broiler pan with nonstick cooking spray. Arrange the flounder rolls, seam side down, in the pan. Broil until the tops are lightly browned, 7 to 8 minutes. Meanwhile, whisk the mayonnaise, Parmesan, lemon zest and juice, Worcestershire, and garlic in a small bowl. Season with pepper to taste.
When the tops of the fillets are lightly browned, remove the fish from the broiler. Spread equal amounts of the mayonnaise mixture over the top of each fillet. Return to the broiler until the topping is golden brown and bubbling, 1-1/2 to 2 minutes. Transfer the fillets to four dinner plates and sprinkle with the parsley. Serve immediately
one I've used often with mayo, parm and green onion. Also good on cauliflower.
The flounder filets I bought were very thin and small, about 3 ounces each. I've found rolling them up helps them not overcook. I got the Rick Rogers recipe from Fine Cooking magazine, but last night I made a sort of filling from sauteed onions and mushrooms and rolled them up with that inside. Served with boiled new potatoes, baby peas and coleslaw. Easy and good.
Broiled Flounder with Parmesan “Caesar” Glaze
8 skinless flounder fillets, 4 to 5 ounces each
Kosher salt and freshly ground black pepper
1/3 cup good-quality mayonnaise
1-1/2 ounces (1/2 cup) freshly grated Parmigiano Reggiano, grated on the small holes of a box grater
1-1/2 tablespoons loosely packed finely grated lemon zest (from 1 large lemon)
1 tablespoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1 small clove garlic, minced
2 tablespoons coarsely chopped fresh flat-leaf parsley
Position a rack 4 inches from the heat element and heat the broiler on high. Lightly season both sides of the fillets with salt and pepper. Set a fillet before you, skinned side up, and starting at the narrow end, roll up the fillet. Repeat with the remaining fillets.
Spray a broiler pan with nonstick cooking spray. Arrange the flounder rolls, seam side down, in the pan. Broil until the tops are lightly browned, 7 to 8 minutes. Meanwhile, whisk the mayonnaise, Parmesan, lemon zest and juice, Worcestershire, and garlic in a small bowl. Season with pepper to taste.
When the tops of the fillets are lightly browned, remove the fish from the broiler. Spread equal amounts of the mayonnaise mixture over the top of each fillet. Return to the broiler until the topping is golden brown and bubbling, 1-1/2 to 2 minutes. Transfer the fillets to four dinner plates and sprinkle with the parsley. Serve immediately
Heavenly Broiled Grouper...here's a recipe for the parm/mayo/green onion topping.
Heavenly Broiled Grouper
2 lbs grouper fillets
1/2 cup grated Parmesan cheese
1 Tbs butter or margarine, softened
3 Tbs mayonnaise (can use reduced fat)
3 Tbs chopped green onions
1 clove garlic, pressed
1/4 tsp salt
dash hot sauce
1 Place fillets in a single layer in a lightly greased 13- x 9-inch pan. Stir together cheese and next 6 ingredients; spread over fillets.
2 Broil 6 inches from heat (with electric oven door partially open) 10 minutes or until lightly browned and fish flakes with a fork.
Yield: 6 to 8 servings
Heavenly Broiled Grouper
2 lbs grouper fillets
1/2 cup grated Parmesan cheese
1 Tbs butter or margarine, softened
3 Tbs mayonnaise (can use reduced fat)
3 Tbs chopped green onions
1 clove garlic, pressed
1/4 tsp salt
dash hot sauce
1 Place fillets in a single layer in a lightly greased 13- x 9-inch pan. Stir together cheese and next 6 ingredients; spread over fillets.
2 Broil 6 inches from heat (with electric oven door partially open) 10 minutes or until lightly browned and fish flakes with a fork.
Yield: 6 to 8 servings
marsha-tbay
Well-known member
Marilyn, my neighbor, a commercial fisherman, told me our grouper and Red Snapper is sent to NY. The
seafood we get here is from South America.
He's not a fisherman anymore. He's gotten stuck with fins so many times that his body is rejecting antibiotics. The doctors told him if goes out again and gets stuck he'll die, so he doesn't fishing anymore.
seafood we get here is from South America.
He's not a fisherman anymore. He's gotten stuck with fins so many times that his body is rejecting antibiotics. The doctors told him if goes out again and gets stuck he'll die, so he doesn't fishing anymore.
