Lunchbreak: Chef Josh Jones makes blackened tilapia with cheddar and corn fritters

Madison & Rayne
www.madisonandrayne.com

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Blackened Tilapia with Cheddar and Corn Fritters, Shaved Brussels Sprout Salad, Mustard Aioli

Tilapia:
4 tilapia filets
1 tsp blackening spice
salt and pepper to taste

Fritters:
2 cups corn meal
1 cup flour
2 eggs
1 Tbs melted butter
1 tsp baking soda
1 tsp baking powder
8 oz fresh corn kernels
2 oz shredded cheddar cheese
2 cups buttermilk
salt, pepper, nutmeg to taste

Aioli:
1 Tbs mayonnaise
1 Tbs stoneground mustard
1 Tbs cider vinegar
1 garlic clove, minced
salt and pepper to taste

Salad:
5 large Brussels sprouts, shaved thinly on a mandolin
1 carrot, fine julienne
1 red onion, fine julienne

Directions:
Make the aioli by combining all the ingredients in a small bowl. Whisk together. Then add the salad ingredients. Season and toss. Taste and adjust seasoning to your liking. Reserve. Make the batter for the fritters. Use a stand mixer and combine all ingredients. Mix for 2-3 minutes. Let rest for an hour or so before cooking. Heat a skillet on medium high heat for 1-2 minutes. Add a tbl of oil. Spoon the batter into the skillet to make silver dollar sized dollops. Cook for 2 minutes on each side. Put on plates that you will serve the fish on. (2 per person). Heat the same skillet on medium high heat for 1-2 minutes. Season the fish with a pinch of salt and the blackening spice. Add a tbl of oil to the pan. Add the fish to the pan. Cook on each side for 3 minutes. Spoon the salad on top of the fritters and serve the fish over the salad.

Roasted Amish Chicken Breast with Savory French Toast, Asparagus and Radish Salad with Lemon Chervil Vinaigrette

Chicken Breast:
4 boneless skinless chicken breasts
salt and pepper to taste

French Toast:
2 1/2 inch slices of baguette bread
1 egg
1 Tbs parmesan, finely grated
1 cup cream
2 Tbs chopped parsley
salt, pepper, nutmeg to taste

Vinaigrette:
1 lemon, juiced
3 Tbs extra virgin olive oil
1 shallot, minced
1 clove garlic, minced
salt and pepper to taste

Salad:
1 bunch asparagus, blanched and sliced into 2 inch pieces
4 shaved radishes
12 sprigs chervil
8 oz arugula

Directions:
Make vinaigrette by combining the lemon juice, shallots, garlic, and salt and pepper. Whisk together and as you whisk slowly drizzle the EVOO into the lemon juice. Taste and adjust seasoning. Make the batter for the French toast. Combine the eggs, cream, cheese, and salt and pepper. Add the bread and soak for a minute or two. Remove the bread and reserve. Start cooking your chicken breast by heating a sauté pan or skillet on medium high heat for 1-2 minutes. Add a tsp of olive oil. Add the chicken breast to the pan and sear for 2-4 minutes. Turn breast over and repeat on opposite side. Once the chicken breast is cooked remove it from the pan and rest on a cutting board. Using the same pan, return the pan to the stovetop and heat for 30 seconds. Add a tsp of oil to the pan. Add the French toast to the pan and cook for 1-3 minutes per side. Add the salad ingredients to a bowl and add the dressing. Taste and season to your liking. Serve the French toast, salad and chicken breast together on a plate. Put the French toast on the bottom and stack the salad on top of the toast, then serve the chicken breast on top.

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