I got to play Iron Chef last night with my 'mystery ingredient' - Morel mushrooms. Herbed rib roast over bleu cheese cream sauce with wild mushroom risotto (thanks to the tips from the very helpful staff at Summit Spice - this Pacific Northwest girl was at a loss on how to work with the little buggers..), and homemade rolls.. Accented with a fabulous Merlot. Yes.
Kale Pesto and Goat Cheese Pizza 4 cups raw curly kale, stems removed 2 garlic cloves juice of 1 lemon ¼ teaspoon red pepper flakes ¼ cup of olive oil Kosher salt 1 pizza dough 6 ounces of goat cheese Olive oil for drizzling
LeAnn Ludwig Tilapia •2 tilapia filets •2 TB. olive oil •1/4-1/2 tsp salt •1/4-1/2 tsp. PENZEYS GROUND PEPPER •2 TB. flour •1/4 C. milk •1/2-2/3 C. chopped pecans - Season the tilapia with SALT and PEPPER. Coat the tilapia with the flour. Coat the tilapia with the milk. Then add pecans. Press the pecan mixture onto both sides and cook until the tilapia flakes about 4 minutes per side.