Roasted Garlic Infused Olive Oil

When I used to live in California, I used to buy a bottle of Roasted Garlic Olive Oil. Now that I moved away, it seems so hard for me to look for a good olive oil with a decent price.

I found myself to seem always use the oil a lot. But, I can’t always depend on someone to bring me some for me from California. So, I’ve found a way to make it. I thought, it can’t be that hard to make it! After researching some websites… I’ve finally make my own. It turned out really well.

All you need is:

1 big bottle (about 51 FL oz.) of olive oil- pure or extra virgin
3 big bulbs of roasted garlic (The recipe can be found by clicking the word)

OR

3 bulbs of garlic
small dish
aluminum foil

Slice the tops off bulbs of garlic. In small dish, pour 3 tbsp olive oil, put them cut off part of garlic bulb into the oil. Leave it for about 15-20 minutes. Then, wrap tightly in aluminum foil. Bake in 350F (180C) oven for 45 minutes to 1 hour. Remove from oven and let cool.

When cool, squeeze the garlic out of the ‘paper’ shells. Mash the garlics with spoon until they are flat. Add this to the olive oil in a large saucepan. Heat the olive oil (not very hot, but more than warm) to extract the flavor from the garlic. If you see little bubbles, it’s good. Turn off the heat. You don’t want the oil to cook the garlic or simply, burn the oil. Let cool.

You can remove the garlic with strainer and save it to make another dish, like roasted garlic mashed potatoes, or you can leave the garlic in the oil. Letting it steep for a couple of days will intensify the flavor. Then, strain the garlic with a cloth, paper towel, or strainer

Using a funnel return the oil to the bottle it was bought in, or put into a decorative bottle and keep next to the stove.

All done!

Ps. You can also add herb such rosemary and basil to your oil.

Panko Crusted Mahi-mahi

Tonight, the dinner was fish. We try to eat more fish and chicken than red meat. So, since hubby and I don’t really like fish… I was in a mission of looking for tasty recipe for fish. We bought mahi-mahi because to us, it’s one of the best fish out there. Actually, you can use any kind of white flesh meat fish, such as tilapia, sea bass, bassa, etc. Don’t limit yourself with mahi-mahi.

What I did:

2 serving size Mahi mahi filets skinless/boneless.
1/2 tsp garlic salt
1/2 tsp pepper
1/2 tsp. ground paprika
1/2 tsp onion powder
1/2 cups (or more) panko bread crumbs (Japanese bread crumb)
2 tsps olive oil- devided
oil to fry

Season both sides of the filets with the salt, pepper, and paprika. Spices are essential because panko is not flavored. Drizzle each filet with olive oil after you season them. Set aside. Marinade the fish for at least 4 hours or overnight. I marinated mine for overnight. When ready, before frying, coat both sides with the panko flakes.

Heat oil in a frying pan. The amount of oil to use really depends on the size of your skillet. You would kind of deep frying the fish. Oil should be hot, but not smoking.

Place the fish in the hot oil and fry each side for about 3 minutes, or until the crust is golden and the fish is flaky.
Drain excess oil on paper towels.

Serve with rice and mac salad! YUMM!!

Beware of over indulging yourself. It is sooooo good, and yet so simple!!

Happy Trying!

Honey Walnut Shrimp (Done Light)

I decided to experiment my cooking skills into a rather difficult territory for me, Chinese. I mean, I can make stir-fry and steamed fish with no problem, but Honey Walnut Shrimp? From the sound of it, and the look of it when I eat out at a Chinese Restaurant, it looks rather complicated to make. Well, actually, I had to make the dish twice to get a “perfect” one.

So, this recipe came out of my second try. It was not too hard and as complicated as I thought it would be. All you have to do is fry battered shrimps! Seriously! And of course, roasted the walnuts and make the mayonnaise mixture.

I also found out that the Honey Walnut Shrimp that the restaurants serve you is racked up in calories! I found an alarming nutrition fact that per 6 servings of the dish, it was calculated to 1000 calories! WOW!! So, I tried my best to cut the calories in about half or maybe more, and I think, I did a pretty good job on it.

This recipe makes 2- 3 servings with each 4-5 shrimps.

Here is what I did:

1/2 lb medium size shrimps- shelled
1/2 cup cornstarch
2 egg white
2 tablespoonful heaping Best Food/ Hellman’s Mayonnaise (no, I don’t work for Best Food, but I just love their mayo… it has more of a creamy taste to it, hence, it makes everything taste better)
1 1/2 tbp honey
2- 3 tbp walnut- halves
oil to fry

Roast the walnut in a frying pan or in the oven at 300 F. Make sure you watch and turn them around because they would burn. I’ve learned this through experience. When it’s done. Set aside. You can coat with honey if you like, if not, you can coat them later with the shrimps.

Mix cornstarch with egg white until it forms a pasty consistency. You can add a little more of egg white if necessary. Make sure you mix it well. When ready, heat up the oil in a frying pan. Dip the shrimps into cornstarch mixture just before you put them in the oil. Make sure you put the shrimp one by one, so they won’t stick together. Fry them until golden brown on both sides. It’s about 2-3 minutes each side. When done, blot them with paper towel for the excess oil.

Mix mayonnaise with honey. Add more honey if you like to your desired sweetness. Put in the shrimps and walnuts into the mayonnaise mixture until they are all well coated.

Serve with warm steamed rice!

Let me know what you think if I did a good job creating the “light” recipe but taste as good!