The Columbian Snapper Alacante(as Frank said ) I did it my way Tilapia

Ingredients

• ½ large Vandalia onion, sliced into rings
• 2 Tilapia fillets
• 1 green pepper, sliced into rings
• 1/2 cup olive oil
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 ½ tbsp beef base
• 1 cup white wine
• 2 cloves garlic, pressed
•

Preparation

Place onion rings in bottom of a 13 x 9 x 2-inch casserole; place fish on top of peppers. Place onions on top of fish. In a bowl mix together remaining ingredients; pour over casserole. Bake at 350 degrees for approximately 25 minutes. Serves 2.

The Columbian's 1905 Salad My Way

My Version of the Columbian 1905 salad.
Heidi and I ate at The Columbian Restaurant in St. Armands Circle for our Anniversary and this salad is strong, but it is also so good. The next post is a fish recipe from the restaurant which also really good check out their website www.columbiarestaurant.com



Salad Ingredients

1 head Romaine lettuce
1 ripe tomatoes, cut in eighths
½ slice Swiss cheese, cut in julienne strips
½ slice ham, cut in julienne strips
¼ cup capers
1/4 cup grated Romano cheese

Salad Dressing Ingredients

1/8 cup white wine vinegar
½ cup extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 teaspoon oregano
2 teaspoons lemon juice

Preparation

Toss together all salad ingredients in a bowl, except Romano Cheese.

Mix garlic, oregano, and Worcestershire sauce in a bowl. Beat until smooth with a wire whisk. Add olive oil, gradually beating to form an emulsion. Stir in vinegar and lemon juice and season with salt and pepper.

Add dressing to salad and toss well. Add Romano Cheese and toss one more time. Serves 2

The Original recipe
Salad Ingredients

½ head iceberg lettuce
2 ripe tomatoes, cut in eighths
½ cup Swiss cheese, cut in julienne strips
½ cup ham, cut in julienne strips (or turkey or shrimp)
¼ cup green Spanish olives, pitted
2 teaspoons grated Romano cheese

Salad Dressing Ingredients

1/8 cup white wine vinegar
½ cup extra-virgin Spanish olive oil
4 garlic cloves, minced
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 teaspoon oregano
2 teaspoons lemon juice

Preparation

Toss together all salad ingredients in a bowl, except Romano Cheese.

Mix garlic, oregano, and Worcestershire sauce in a bowl. Beat until smooth with a wire whisk. Add olive oil, gradually beating to form an emulsion. Stir in vinegar and lemon juice and season with salt and pepper.

Add dressing to salad and toss well. Add Romano Cheese and toss one more time. Serves 4.

Moist Cake

Moist Cake
(pudding)

Flesh of orange (pureed)
1 1/2cps all purpose flour
1 ½ tsp baking powder
½ tsp ginger
½ tsp cinnamon
¼ tsp ground nutmeg
½ tsp salt
1 ½ cps sugar
1 stick (soft) butter
2 large eggs
1/4 cp apricot preserves
Pudding mold


In mixing bowl place butter, salt, pureed orange and sugar and beat till creamy. Sift flour, nutmeg, cinnamon and ginger into bowl. Pour dry mixture into butter mixture and now add one egg at a time and mix thoroughly. Spray nonstick material into mold and now pour batter into mold. Place mold into bigger stockpot and place boiling water up half way up the mold and bring water to boil, once boiling place lid on pot and reduce to simmer and cook for two hours. Check about every 30 min to see if you need to replace water. At the end to test, place toothpick into middle and if it comes out clean it is done. Once done pull out of water and turn out onto plate. In meantime take apricot preserves and place in microwave and heat for a minute or until smooth, now spoon preserves over the pudding and let it run over.

Pumpkin Cake

Batter

3 cps all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp Chinese five spice
½ tsp salt
2 sticks (soft) unsalted butter
2 cps brown sugar
3 eggs
15 oz pure pumpkin (canned)
Two 7in spring form pans

In a mixing bowl place pumpkin, butter, sugar, 1 egg at a time and salt together and mix until creamy. Sift flour, baking soda, Chinese five spice and baking powder together and pour into butter mixture and mix thoroughly. Once combined treat pans with nonstick spray, pour batter evenly into both pans. Bake In oven at 350 degrees for 45 min. When time is up put toothpick into middle and if it’s comes out clean cakes are done. Take cakes out of pans and let cool. (I like to cut them in half at this time because it helps faster cooling.


Frosting

Two 8 oz packages of cream cheese (soft)
Minced skin of one orange (no rind /white part)
2 sticks (soft) unsalted butter
2 cps powdered sugar
2 cps chopped walnuts


Place butter in mixing bowl and beat till it’s creamy now add cream cheese and minced orange and mix well. Now that it’s well combined add powdered sugar, once it’s done it should look whipped and creamy.

You should have four slices of cake, place one on the bottom and place frosting on top and spread evenly, repeat until top of cake is covered evenly. Now you are going to start spreading frosting on the outside of cake, as you spread keep turning cake to help evenly spread frosting around cake. Once you get the cake covered take a small handful of walnuts each time and just place onto the side of cake, until sides of cake are covered.

Save orange flesh for next post Moist Cake

Apricot Chicken

4 chicken breasts
4 tbsp. Apricot preserves
1 package onion soup mix (not prepared)

Place chicken breasts in casserole dish. Add 1 tbsp. of preserves to each chicken breast. Sprinkle onion soup mix over entire dish. Bake on 350 degrees for 20 minutes. Serve with rice or vegetable. This one is so easy you will make it again! Thanks to sister-in-law, Cindy.