Just a note that Corvidophile's family eats (mostly) low carb. As such, feel free to add taters, or other veggies of choice to recipes.

Marinate chicken thighs in a mix of:
Chinese Chicken Marinade
Minced Garlic
Sambel oelek hot sauce
Chunks of sliced fresh ginger

Lay out the chicken thighs and on top:
Sprinkle chinese 5 spice
A sliced green onion
Dollop of minced garlic
1 piece of prosciutto



Place on a of yaki nori



Roll up



Place on a baking sheet with the seam side down



Bake at 350F for 30-45 minutes (depending on size of thighs) until the ends are browned and the juices run clear

Sorry no pic at this time....

Cut the kernels off 3 cobs of corn and place in saucepan
Add 1 c heavy 35% cream
Let sit on medium heat for about 10-12 minutes (stir occasionally)
Add a dollop of butter
Salt and Pepper to taste
Stir and serve!


(I thickened with a tiny bit of flour)

Hearty dollop of butter
Olive oil
4-5 c mushrooms, cleaned (King Erengi, Shitake, Portobello, Chanterelles, Lobster, baby buttons…)
1/4 c chicken stock
1 c mixed olives - whole green and kalamata
Speck - prosciutto
Fresh oregano

Thick cut the larger mushrooms, keep the buttons ones whole.
Melt the butter in a large pan, add oil so butter doesn't burn
Add the mushrooms, gently tossing every couple minutes. Cook for 6-8 minutes
Lightly salt, add pepper to taste
Add stock and let simmer for about a minute
Add oregano, speck, and olives and toss
Let heat through and serve

Notes: I found the prosciutto had a bit too big pieces. I would cut in half next time. The picture above - I used button, portobello, brown, and king mushrooms.

1 5lb rockfish (gutted and cleaned, but keep scales on!)
6lbs coarse salt
6-7 egg whites
Fresh herbs
1 lemon
3-4 green onions
capers

Prep a large baking sheet by lining with tinfoil
In a large bowl mix the salt and eggwhites and form a sand like mixture.
Place some salt mix and form a base for the fish to be put on
Lay down fish on salt, stuff with above ingredients



Cover fish with rest of salt, packing down
Bake at 450F for 30-35 minutes


Salt crust will be hard. Chip a line around fish form, you should be able to pop off crust leaving fish all pretty underneath.

7-8 tomatillos, husked and rinsed
1/2 large onion
2 jalapenos
8 cloves garlic
2 heaping tsp minced garlic
salt to taste
1 tsp cumin

Line a cookie sheet with tinfoil, place the tomatillos and jalapeno's on it, set under broiler until the jalapenos blacken.
Take pan out, flip the tomatillos and jalapeno's over and add the cloves of garlic. Set under broiler until the jalapeno's darken (i didn't fully blacken on the one side).
Remove from broiler and peel as much of the skin of the jalapenos off as you can. Dump the peppers, tomatillos, and garlic into a food processor.
Add the onion, minced garlic, salt and cumin, and blend.

1 c cooked bc shrimp
1 c salmon, shredded (cooked)
1/4 onion minced
1/2 jalapeno minced
2 green onions
1/2 c cracker crumbs
1 tsp old bay
2 tbsp fresh chopped dill
1/2 tsp thyme
1 tsp dried oregano
S&P to taste
drizzle of cream
1/2 tsp flour
1/2 lemon
1/3 c mayo


Saute the onion and jalapeno until clear. Add the shrimp (tossed in old bay seasoning) and cook until just done. Put into bowl.
Add the salmon, green onions, cracker crumbs, and seasonings.
Drizzle with the cream
Sprinkle with flour and mix
Add juice of 1/2 lemon and mayo and mix
Set in fridge for 1/2 hour

Take more cracker crumbs and spread on a plate. Form balls of mix, flatten and make a 3" cake. (Makes 6-7)
Gently lay in crumbs. Flip over (gently!) with fork.

Fry according to preference. I used some butter and olive oil on a griddle.
Serve with a tasty aoili

In a bowl mix: **
8 tbs soy sauce
1/4 onion grated
1 tbsp grated ginger
S&P to taste
Small dollop of wasabi

In small casserole dish spread on the bottom:
chopped lemongrass
rough sliced garlic
thick julienned ginger
1/2 onion sliced
1/2 lemon cut into slices

Lay fish on top of above, pour marinade wet mix on top.
Cover with tinfoil
Bake at 400F until done (this totally depends on how thick cut the the fish is)
Served with wasabi dipping sauce

** i used this as a marinade and then poured over the fish

THE CUPCAKE
Sift into a bowl:
2 3/4 cups flour
1 ½ tsp baking powder
½ tsp salt

1 c (2 sticks) unsalted butter, softened
2 c granulated/castor sugar
4 large eggs, at room temperature
1 c milk
1 tsp vanilla extract
1 tsp almond extract

Prepare a cupcake tin with liners.

In a mixer, cream butter until smooth.
Add sugar gradually, beating until fluffy.
Add eggs, 1 at a time, beating well after each egg.
Mix the milk and extract together.
Add dry ingredients and milk, alternating flour and milk, ending with the milk. Scrape down sides as needed.
Bake at 350°F for 20-25 min until a toothpick comes out clean. Cool completely before filling.**

THE LEMON CURD FILLING
6 egg yolks
2 whole egg
1 1/2 c sugar
1 c lemon juice
zest of 4 lemons
8 tbsp unsalted butter / 1/2 c butter / 1 stick, cut into small cubes

In a small saucepan (medium heat), whisk together egg yolk and egg until combined.
Whisk in sugar, lemon juice and zest.
Continue whisking until creamy and well incorporated, about one minute.
Whisk constantly, until the custard thickens and coats the back of a wooden spoon (about 8-10 minutes).
Remove the pan from the heat, and stir in the butter, one cube at a time.
Strain into a bowl, cover surface with plastic wrap and chill in the refrigerator for at least one hour.***

THE ICING
2 packets of Dream Whip powder
2 cups milk
1 package of vanilla jello
Splash of almond extract
Splash of lemon extract

Whip the ingredients until it begins to thicken and form peaks.
Set in fridge for about 1/2 hr to set and thicken, then whip up again until fluffy.
Pipe onto cupcakes.


** To fill the cupcakes, use the method shown here
*** I prepared the night before and put in fridge until used.

2 chicken breasts chopped small**
2 green onions, chopped
1/4 c feta crumbled
1/2 c Franks Red Hot Hot Sauce
1/2 c blue cheese dressing
1 block cream cheese
1/2 small onion chopped

In a sauce pan, melt down the cream cheese with the hot sauce until smooth and liquid'y.
Add dressing and mix.
Add chicken, green onion, feta, and onion and mix.
Pour into a pie plate, sprinkle with shredded cheese
Bake at 350°F for 20 minutes





** I used 1 breast and 2 legs