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And it Was Absolutely Delicious.

I love coming here for the positive postings. I made a nectarine right side up cake, that turned out great, even though I screwed up the recipe. So, what have you made lately that came out absoutely perfect, whether you followed a recipe or not? Or maybe some mew combination that tickled your fancy. Only good news please.

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  1. Baked red snapper on a bed of Spanish onions and tomatoes with a mayo shell over Jasmin rice, shouldn't work but was so good.

    15 Replies
    1. re: Duppie

      Mayo shell? I love mayo but have no idea what that is. Do tell.

      1. re: escondido123

        30 minutes into baking at 350f,cover fish with a 1/4 inch coating of mayo and bake for another 30 minutes which creates a mayo shell.

        1. re: Duppie

          salmon is good that way, too, particularly if you sprinkle a little dill on the mayo.

          1. re: Duppie

            I have seen methods for a mayo coating for both chicken and fish, saying it keeps the meat very moist, but have never tried it. I'm not a big mayo fan but I might just give it a go now.

            1. re: Terrie H.

              there's no mayonnaise taste at all to me -- just a creamy coating on the top.

              1. re: sunshine842

                It is absolutely delicious! I'm not a mayo fan, but I've been making fish this way forever. One of may favorites is just a nice filet of any white fish, the mayo smear, Old Bay, and a few squeezes of lemon when it's done.
                Almost too easy to taste as good as it does.

              2. re: Terrie H.

                There is no real mayo taste after baking but a creamy and savory sauce that was surprisingly good,the recipe calls for 6 cups of onions and at first I thought it excessive but the final product is well worth it.

                1. re: Duppie

                  I'm going to have to give that a try! I love onions and have a giant sack of jasmine rice I need to work away at. Thanks for sharing.

                  1. re: alliegator

                    You're quite welcome.One more hint, in the baking dish pour in 1 16oz can of seasoned chopped tomatoes.The sauce is everything,I next want to try it with jumbo shrimp or riff on the classic Cantonese Lobster with mayo. let us know how it turns out.

              3. re: Duppie

                An hour sounds like a long time, but if you say it works I'll go for it.

                1. re: escondido123

                  I use a 1 3/4 to 2 lb snapper and found that because of all the onions,tomatoes and mayo an hour at 350F will give you a moist fish that's completely cooked through but not overdone. please check at the thickest part to confirm,some fish are thicker than others. I bought a boat and divegear shooting and selling snappers and hate to waste a good fish by over cooking it.

                2. re: Duppie

                  Also love that. I usually use halibut, liberally coated with lemon juice, broiled until almost completely done, then sprinkled with dill and a thick layer of mayo. Yum.

                  1. re: Duppie

                    I make mine with a mixture of mayo, dijon mustard, lemon juice and dill- coat the salmon in it, put panko and a bit of butter on top- YUM.

                    I put the coating on at the beginning and for 1 pound salmon fillet, I cook it 15-20 min, depending on thickness, at 425

                    1. re: JenJeninCT

                      That sounds great....I spent a year in Scandinavia quite recently and now burnt on salmon and dill but I love the panko crust idea and just might steal it. thanks.

                3. re: Duppie

                  I do a similar thing with creme fraiche, which is delicious, but mayo is so much cheaper! Thanks for the tip.

                4. I had a happy surprise tonight with green beans. I made them with a panko and parmesan-- they were tender and tasty underneath a nd had a really nice crunchy crust. Simple, fast, and most importantly, the family loved them and finished them all.

                  I was tired and didn't feel like spending time on the side dish, but I always insist on having a veggie of some type if for no other reason than to torture my 47-year-old vegetable-phobic brother. Even he liked this dish so I guess it is a "do-over."

                  1. I baked a rye loaf that was supposed to have 15% bread flour and 1 T onion powder, but I accidentally baked it with 1.5 cups (15%) onion powder and 1 T bread flour!

                    The loaf took longer to proof, but still baked out and tasted quite onion-y, but with a fried egg on top it was great!

                    5 Replies
                      1. re: ChristinaMason

                        The dough itself tasted extremely pungent, but after baking the loaf for 4 hours at a low temperature (in a Pullman pan), the sharpness of all that onion powder went away, and left a strong onion taste that was mellowed out. I'd never do it again, but not one of the 50 slices of that bread went to waste!

                        1. re: Chipp

                          Chipp, I'm glad that for review you distributed it,
                          but that recipe has all the credence of Cow Chips.

                          1. re: FoodFuser

                            I'm having trouble understanding how this worked....not doubting that it did, 'cause Chipp says so, but HOW? Ratios! Agh! Then again, I'm terrified of bread baking, so maybe I'm just oversensitive here.....but?????

                            1. re: FoodFuser

                              It sounds like it was a huge loaf. It would be roughly like adding half a cup to a 4-cup of flour loaf, or something along those lines. Very oniony, but probably still structurally fine.

                      2. I have been giving over-the-phone advice for cooking ideas to an old friend. He doesn't know how to cook and grills most of his meals and I am enjoying giving him a few new ingredients and ideas. It's not easy to teach when you aren't in the same room, but it means a lot when he says "they all loved it!"

                        1. On Saturday I made a beef noodle soup dish from Nina Simonds Asian Noodles. My son had picked the recipe, we bought ingredients when doing the weekly shop, then he vanished over to a friend's house. I was somewhat grumpy about making the dish by myself but, boy, it was delicious. Even better the next day when I took it to work for lunch as the meat had further tenderized in the broth.