Tuesday, July 31, 2012

Simple questions and answers... and ramblings, but of course!!


Can you see the hail pellets?? Holy hail batman!!!

I had every intention of making these amazing turnovers this afternoon when I got back from work.  I had worked the recipe, and re-worked the recipe in my head as I was working... I was pumped, I was psyched, I was ready to go!!

I put in a delicious pot roast with onion Au jus in the crock pot this morning before work and knew the only thing I had to do was my homemade sour cream & chive  mashed potatoes (so very, very easy), and just heat up the leftover grilled corn on the cob from yesterday. Dinner would be ready in about 35 minutes (time that I need to boil and mash the potatoes and heat up the corn), and I would be free to play, YAY!!!
You know what they say about the "best laid out plans" right?

That's exactly what happened!  As I am heading to the freezer to take out the puff pastry,  it suddenly became very, very dark, the trees started to blow every which way, and the air was heavy with the feeling of a storm.  I thought to myself, "NOOOOOO, not again"!!!  Sure enough, the first rumble hit, Manny came out to investigate.  The 2nd rumble hit... he started shaking, then lightening struck, and the dog literally jumped into my arms... 
So here I am, holding a shivering and crying dog in my arms as he has a death grip on my neck...
I did manage to take a picture of my deck as the hail and major rainstorm was going on, (that was tricky by itself, Manny is crying and putting me in a choke hold as I was trying to breathe and focus). It's still raining, 2 hours later!!  It's a good thing, but since I have a dog attached permanently to my neck, IT'S NOT!! "Oh Vey"!!
The only good thing about all this is that I'm totally compulsive about leaving my cushions out overnight.  I know, "pathetic" *sigh*, but alas, that is what I am.  I promptly remove all cushions and pillows from the deck before we go in at night... and thank goodness I do.  Because seriously, this storm came on so fast and so strong, I would of been drenched trying to bring all the cushions and pillows back in, along with climbing up on the table for the table canopy.  I'm 5'3, do you think I would of managed easily??  I don't think so...

So I decided to share some simple cooking tips that I have learned over the years.  Most of these amazing gems of information are from my elderly patients. These amazing men and women are chock full of knowledge and wealth and I treasure each and every morsel of wisdom they can and do bestow upon me!!

Cooking tips:

1.  When boiling corn on the cob, you will get the sweetest corn on the cob by;  adding 1/8 cup sugar and 1 tbsp salt to 6 quarts water.  Guaranteed best SWEETEST corn ever!!

2.  When grilling corn on the grill, husk corn and place on a sheet of aluminum foil individually.  To the corn drizzle slightly with honey and a good pinch of salt.  Roll aluminum foil to cover corn and grill as desired.  Perfectly seasoned sweet corn everytime!

3.  When preparing rice; add 2x the amount of liquid per rice ratio.  Meaning, 1 cup rice = 2 cups water.  Place in pan, bring to high boil, keep covered, turn off the heat and place timer on for 20 minutes.  Perfect rice every time.  Don't forget to fluff! ;-)

4.  When preparing chicken.  For the most crispiest, moist chicken ever.  Cover chicken with aluminum foil for 3/4 of the baking time. If excess juices, drain and uncover pan, continue baking for the remainder of the time.  Juiciest and crispiest chicken ALWAYS!!

5. When using canned fruits, eg., pineapple, mandarin oranges, pears, peaches.  Squeeze 1/2 -1 tsp fresh lemon juice to the bowl you just added the canned fruit to.  It all depends on how big of a can you are using as to how much fresh lemon juice you will use.  Meaning if you are using a 14-20 oz can, use 1/2 tsp of lemon juice, if you're using a bigger can, you would use 1 tsp of lemon juice.  I'M NOT JOKING!!  The fruit tastes freshly picked!!

6.  When storing brown sugar, tear off a small piece of bread, any kind and place in container with brown sugar.  This will ensure that the brown sugar will always stay soft and pliable, and all moisture from the bread will go into the sugar.  You will have a very hard piece of bread, but silky smooth brown sugar.  The next time you use your brown sugar, discard stale bread and place a fresh piece of bread in storage container.  You will never have "clumpy/stale" sugar ever again!!

I could go on and on however, I'm pretty oxygen deprived my friends, with Manny's loving help of course...

Please feel free to ask any questions and share your tips with us as well!!

Till next time!!

Dishin with Didi

Thursday, July 26, 2012

Chicken & Pierogie Pot Pies in Puff Pastry

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(Preface to the pics, beginning of blogging and using a very archaic camera... but the recipe rocks)



I know right?

Yesterday afternoon when I got home from work the weather changed over. It went from bright and sunny to extremely overcast and dark, and I could literally smell "storm" in the air.  Turned on the news and sure enough, we were going to be experiencing yet "another thunderstorm".  "Great", I thought to myself thinking of Manny my nervous nilly Bichon...
Now when it's dark and overcast, I immediately turn on my topiary mini's and light candles throughout the house.  You know what that particular ambiance does to me right?  Makes me want to cook!! *grin*  I had leftover chicken from Sunday's rotisserie chicken, and the ideas started to roll...
I had been toying around with this particular recipe for a little bit now to be honest.  The filling is out of this world good. It's chock full of chicken, potato & cheese pierogies, carrots, green beans all in an amazing silky broth, *HEAVEN*!! The crust though to be honest, just didn't bring it to the level I was looking for. I tried it with crescent dough, biscuit dough and the obvious pie dough, nope, nada
Till this time.  Above, you can see the crispy, flaky goodness!!  The puff pastry not only brought this simple filling to the level I was looking for, it literally "rocked it" as I like to say!
You know it's good when your teenager makes it a point to come into the kitchen after dinner and promptly state; "mom, that was the best pot pie I've ever had"!  YES!

Ready for the recipe?  Here we go;




Prep time:  25 minutes
Bake time:  25-30 minutes
Yield:  4 Pot Pies

Ingredients:

2 cups cooked chicken - shredded/diced
3/4 package mini potato & cheese pierogies (14-16) frozen and diced
1-1/2 cups veggies (I used green/wax beans and baby carrots), frozen and diced
1-1/4 tsp dried marjoram
3/4 tsp onion powder
1/2 tsp black pepper
3 tbsp butter
2 tsp chicken base (or 2 bouillon cubes)
2 cups water
1/2 cup cream (I used fat free)
2 Puff pastry sheets
4 small pie tins
1 egg beaten for egg wash

Directions:

-In a large skillet over medium heat add your butter to the pan and let melt. 

-Add your shredded chicken and sprinkle with the onion powder and marjoram.  As chicken is being warmed thru, dice your frozen pierogies and veggies.  Add your pierogies first to the pan.



-Saute till pierogies are just starting to defrost and becoming soft.  Next add your vegetables.





-Measure out your water and add your chicken base to the water and stir for a second or so.  No need to dissolve completely, the cooking process will do that. 

-Add your chicken water to skillet and stir.  You will see your chicken mixture literally thicken, no need for thickeners in this recipe.  The magic of the pierogies thickens this dish naturally, see...




-Bring to a simmer, turn off heat, add your pepper, stir, cover and let the filling cool.  

-As the filling is cooling, the pierogies will literally plump up.  You want the pierogies to plump up and just become little gems of goodness in your mouth!

-While filling is cooling, let's prepare our dough.  On a flat surface, liberally sprinkle flour.  Add your thawed pastry sheet and sprinkle a little more flour on top. Roll out your pastry sheet to an about 12 x 16 rectangle.  Cut into four pieces.







-Pre-spray your pie tins and lay a piece of puff pastry into each tin.  You will have some overlapping areas, and you will probably have an area you will have to bring the dough up as to cover the entire bottom part of the tin, as below.








-Repeat rolling out and cutting with the second pastry sheet and set aside.  Your filling should be cooled and thoroughly plumped up now.



Look at how nice and thick this is??



-Preheat your oven to 400F.  Add your cream to the cooled chicken mixture and stir thoroughly.







-Fill your pie tins evenly with the chicken mixture.






-Lay your quartered pastry sheets evenly over each pie.  You can either bring your bottom dough over and incorporate it with the top, or you can bring the top under,  and incorporate it with the bottom piece.  

-I've done it both ways so you can see, and I prefer to bring the bottom over to meet the top and twisting the ends.  

-Brush liberally with egg wash and cut 2 slits onto the top to allow for steam to escape.  






-Place on a baking sheet in case of spill overs.  


-Bake for 26-30 minutes till crust is golden brown and looks so scrumptious and delicious you cannot wait to cut into it!




Till next time!


Dishin with Didi

Monday, July 23, 2012

Potato Pancakes - not your grandmother's recipe

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Hello, how is everyone this fine day?  I am good, family is good, were all good, it's a wonderful day in the neighborhood!!
Actually I'm lying profusely!!  It's exactly 3:10 AM and I am up in the middle of the night!!
Why are you up in the middle of the night you will ask?  "Ah, I thought you would never ask"...

It's called we are experiencing a thunderstorm.
I love, love and adore thunderstorms!  They don't scare me, they actually null me to sleep, I cuddle more into the bed linens and just sigh with delight.  I love watching them as well.  However, Manny (my Bichon)... not so much!  He's a nervous wreck when it comes to thunderstorms.  He will pace, pant, crawl under, over, in between and everything else, and attempts with all his little might to make himself invisible. He also has this amazing habit of being directly next to me.  Meaning, under my feet, next to me on the couch, bed, etc., and whines softly.  Poor baby!!  I feel really bad for him and attempt to console him, but there is no consoling till the storm has passed.  So, here I am, in the middle of the night with a dog on my lap, covered by his blankie and talking to you!!  




I know right?  You can't even get angry at that face!!  So I thought I would share my favorite recipe for potato pancakes.  The recipe was fresh in my mind since we had them as a side to yesterday's dinner of homemade rotisserie chicken and roasted corn and black bean relish, DELICIOUS!!
Potato pancakes are not to be confused with "Latkes".  Traditional Latkes do not call for any liquid addition.  The basic recipe for Latkes are grated or ground potato, eggs, flour and oil for frying.  Potato pancake recipes call for the addition of liquid.  The plethora of information I just shared with you... I should stay up and be sleep deprived more often, obviously my brain works better!!

These pancakes are light and crispy and just bursting with fresh onion and herb flavor.  They are not heavy in any way with the addition of one very simple ingredient.  You could actually call them a "fritter" for the lack of a better word, but I prefer to flatten them a smidgen and "pancakes" they are.


Ready for the recipe?  Here we go:

Ingredients:

6-7 medium potatoes grated 
2 large eggs, slightly beaten
1/3 cup minced green onions (white part and all)
1/3 cup fresh parsley minced
1/3 cup club soda
4-6 tbsp flour
1/2 tsp garlic powder
3/4 tsp salt
1/2 tsp black pepper
Oil for frying

Directions:

In a small bowl, add your dry ingredients, starting with 4 tbsp of flour and dry whisk to make sure all the spices are mixed.  
Wash, peel your potatoes and then grate, (I  used my food processor for easier grating).  Place mixture into a cheesecloth and squeeze as much liquid out of the potatoes as you can.  Don't hurt yourself, just eliminate the excess liquid. *grin*   Place potato mixture into a medium bowl.  To the potato mixture, add your beaten eggs, onions and herbs, mix well.  
Next, add your dry ingredients, and continue to mix, now add the magic ingredient, "club soda".  The mixture will fizz over for a second, but then immediately become thick.  While you watch with amazement as the air bubbles appear in the batter before your very eyes!  Yes!!  
You want the batter to resemble pancake like consistency, not too thick, but obviously not too thin.  If the mixture still seems too thin, add the additional flour one tablespoon at a time till the consistency is thicker.  Set mixture aside.

Over medium high heat and using a large skillet, add about 1 inch of oil to pan. When oil is heated, add about 1/3 cup of potato batter to pan, flatten slightly and shape round if needed.  Continue with the rest of the batter, till skillet is filled, do not overcrowd.  Cook till lightly golden on one side, and gently flip.

Cook on the other side and remove to paper towel lined plate, season with salt and keep warm till all the batter is used.
Serve with your favorite toppings and enjoy!


Okay, off to make more coffee...

Till next time!!


Dishin with Didi

Thursday, July 19, 2012

Sofrito Shrimp... delicious, succulent heaven in a bite

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This recipe is featured on Foodie Friend Friday's blog

So today I worked, came home, dealt with family obligations and DRAMA!!  Yes, yes I did.  Drama you say?  Yes, yes, am I the only one that has drama in their lives?   I digress... let's get back to the shrimp shall we?  My grand plan was to grill the shrimp as before, totally a family favorite.  However, by the time I finished with the "family drama", I really had no energy or stamina to grill either indoors or out.  All I wanted was a drink, and STIFF ONE at that!!
So I baked them, and let me tell you, they turned out as the most beautiful moist, succulent, juicy shrimp EVER!!!
I love, love the char/grill marks when I'm grilling these babies, since I've only grilled them before, so I was hesitant in baking... now I know this recipe works perfectly BOTH ways!! Winter time, here I come!!

You can serve them with whatever side you like.  I served them over salad with garlic bread as a side... 
DELICIOUS in every sense of the word!!!  What I totally love about this recipe is it's simplicity.  The base is from a jar and you add a few simple ingredients!! You cannot get any simpler and easier than that right?  Yet the flavor will LITERALLY KNOCK YOUR SOCKS OFF!!
You have perfectly cooked succulent shrimp, which in my book equals amazing goodness in one bite. 

Ready for this very simple recipe?  Here we go!!

Ingredients:
1 lb extra large jumbo uncooked shrimp (de-veined)
1/2 cup  + 2 tbsp Sofrito Sauce 
1/2 tsp granulated garlic
2 tbsp olive oil divided 
1-2 tbsp chopped fresh parsley (or cilantro - see notes)
juice of half lemon

Directions:
This is Sofrito Sauce (can be found in the ethnic Hispanic section of your
grocery store.

It has everything you want for a tomato base, peppers, onions, garlic, spices, 
cilantro, and tastes amazing!!

Using a medium plastic container with lid, add your rinsed shrimp to the 
container.  

Add your sauce and seasonings, half your oil and your freshly squeezed
lemon juice.
Stir well and place in fridge for 1/2-1 hours. 


Preheat oven to 400F.  Using skewers, skewer about 5- 6 jumbo shrimp to each skewer.  You can certainly just lay as is on the baking sheet and not skewer at all.  You know that I'm a skewering fool is all!!  Plus it looks so darn pretty!!

Pour the marinade over the shrimp and finally drizzle with the last tbsp of
olive oil.  Bake for 10-12 minutes, turning over halfway thru.  

Doesn't that look scrumptious?  The shrimp were succulent, juicy and just
bursting with flavor!!




I hope you try this recipe, it's one of our ultimate favorites, grilled or now 
baked, you just can't go wrong... serve and just reign in the compliments!!

Cooks notes:  Cilantro will be amazing with this shrimp dish, however family
members do not like cilantro.  Parsley compliments this wonderfully.

Till next time!!

Dishin with Didi

Tuesday, July 17, 2012

Blackened Shark Steaks... common be adventurous

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I know right?  Doesn't that look good?  It was so very, very meaty and moist and just bursting with blackened spice flavor!! 

How is everyone fairing with the "Drought of 2012"?  Everyone okay? Are you hydrating?  Very important you know!!  Keeping cool, just using the necessary water for gardens only... sadly neglecting our beautiful lawns?  I've been working on the road, LOVING IT!!  Back to my direct patient care and couldn't be happier... however, I am melting, literally!!  You think I would lose some weight? Really?  Ugh!!
Okay, back to the recipe!!


I was a little leery of trying shark to be honest with you.  But, I said to myself, "self, try it, what's the worse that could happen, you can decide you don't like it right"?  So I tried the sample at my local store, as did hubby.  We were both pleasantly surprised!!  It tastes like, are you ready??  Pork chops!!  So good and meaty!!  You cook it well like a pork chop too!

Now, to trick the kids... "hmmmmm, what to do, what to do"?  Okay, "relax" I said to myself, "just tell them it's blackened", and omit the shark!
It worked!!  They absolutely loved it.  Marina couldn't eat much because she just had her spacers removed and her dental bands put on so her mouth was sore needless to say, but she did have a few bites and really liked it.  Diana, ate her portion and said it was very good, just a smidgen too spicy for her.  Note to self: lay back on the red pepper girl!!
I seriously could not believe the taste of these shark steaks, you could of knocked me down with a feather!  Who would of thought that they would be meaty as a piece of pork, moist with just a smidgen of "fish" flavor, so very, very subtle...

Even your non-fish lovers will be able to eat this with gusto, I promise you!!

Ready for the recipe?  Here we go!!

Ingredients:
1 - 1-1/2lbs shark steaks

4 Tbsp unsalted butter (1/4 cup)
2 Tbsp olive oil
Spice ingredients:
1-1/2 tsp granulated garlic
1-1/2 tsp dried thyme
1 tsp paprika
3/4 tsp red pepper flakes 
1 tsp cumin
1 tsp adobo
1 tsp dried mustard
*Note: you can add 1 tsp black pepper if you like it spicy*

Directions:

Rinse and pat dry your shark steaks.



Melt your 2 tbsp of unsalted butter in a small bowl, set aside.  Using a large saute pan, add the remaining 2 tbsp of unsalted butter and 2 tbsp of olive oil.  Heat on medium high heat till pan is very hot.  
Cut your shark steaks into 4 pieces.  Brush with your 2 tbsp of unsalted butter (you need some for the other side, don't use it all), and then sprinkle with seasonings.  Pat seasonings down and flip the steaks over and repeat on the flip side.


The pan should be hot now.  Add your steaks, sear for about 1-2 minutes and then flip the steaks over so they can sear on the other side.  Lower heat and simmer for approximately 10 minutes.  The steaks should release some juices so they actually simmer.  If they don't, no worries, add a little bit more butter.  The shark steaks should not be "red", you want them thoroughly cooked.  When steaks are done, cover and let rest for a few minutes.  Serve and get ready for amazing compliments!!
I am going to try these as kebabs, I can so taste them with teriyaki, pineapple and maybe an apricot??  Oh man... 

I served these amazing steaks over garlic roasted wilted spinach and oven roasted potato fries.  Just what the cardiologist ordered, yes?





Look at my spinach if I don't say so myself... it's like the best!!  Bonus today, 2 recipes for the price of one!! ;-)




Ingredients:
1 pkg spinach (6-7oz), or 2 bunches fresh spinach
2 tbsp olive oil
1 large garlic clove
Literally a pinch of salt

Directions:
In a large saute pan, add your olive oil, bring to medium high heat, add garlic clove.  Let clove brown lightly on one side, flip over, let clove lightly brown on the other side. Remove garlic clove from pan.  Add your fresh spinach.  Using tongs, start tossing the spinach, sprinkle with your salt, continue tossing.  The spinach will reduce by 3/4 of its original size.  Remove onto platter of choice and enjoy!!

So, I leave you with a promise and a dare!  
Promise: I will not share any recipe that I have not personally tried and tested. My family is "really fussy/gourmet" eaters, trust me!!  If they don't like it, it will never make it on the blog!!

Dare:  Try, taste, explore and share!  You will never know what you will like, or the amazing culinary delights awaiting you, if you won't at least attempt to try it.  I  dare you to try at least one new meat/veggie/dairy/herb a week... try it, love it, embrace it, and come back and tell me all about it!!

Till next time!!

Dishin with Didi

Saturday, July 14, 2012

Arancini di Riso di tonno - Deep fried rice balls with tuna...

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Can I just say it's been one busy day?  It's been nonstop since I  awakened at approximately 4:13 a.m.
I wake up early Monday thru Friday anyway, so on the weekends, it's a "gimme" that I will be the first one to arise.  Being the early riser that I am, all my energy and stamina is in the morning... by mid afternoon, I'm at a snails pace!!

That being said, I brewed coffee this morning, sipped it lovingly on my deck with my dogs.  Heaven forbid they're not lounging on the cushions with mommy!!!  Once I finished the first cup, I was energized and motivated!!!  I proceeded to  clean, organize and wipe down all my kitchen cabinets and purged the clutter (I hate clutter, HATE IT)!  Yes, yes, I did, and this was all before 8:30 a.m. 



I have to say though, I absolutely loved watching the sunrise on the deck, the sun just showing its first golden rays, the birds are just waking and starting their  songs, neighbors just starting to rise... yes, heaven!!!
While drinking my first cup of coffee, I was also on the internet looking at estate sales.  I don't know about you, but I have purchased some amazing finds at estate sales and garage sales over the years.  Do I shop them at every chance I have?  Heaven's no, I'm a foodie remember!!  However, every once in a while a few certain items will catch my eye and I will attend.  I usually end up going on the "last day" of the estate sale, which for the most part, but not always guarantees 50% off (basically because I'm working the first few days).  Mind you, the really nice platters you are drooling over, or this trifle bowl, or that "out of this world area rug" that has caught your eye are gone!!
Be prepared for disappointment, my friends and moving quickly over to "plan B" and looking thoroughly over all the remaining stuff.  
Can I just beg, BEG you to PLEASE, I say, please don't be those people with the headlight gear over their heads that are examining each and every piece of silverware and serving ware... I BEG YOU!!! Please, don't do it!!!  Just don't!!  It's aggravating, annoying as all get out and basically as rude as can be!!!  If you are a collector, you will know right away, if you want to be a collector and are attempting to increase your "spotting skills"... can I give you a piece of advice?  Practice on the day that most people are working, aka, THURSDAY AND FRIDAY!!! It's gotten to the point that these so called "collectors" are just plain RUDE!!  Therefore, you will hear... 
"Seriously, are you kidding me right now, wow this is ridiculous"! That would be "me" talking out loud so the terribly obnoxious persons doing just that will hear me, and HOPEFULLY get out of the kitchen and dining areas!!  UGH!!!!
Silver is NOT my thing, but if it was, I would so like a chance to peruse it as well!  Hello, "McCfly"?? Get a life, really?  Seriously?  No, really?  Get a life!!

Today's finds were, YES, WOOHOOOO, ALLRIGHT, *fist pump*!!!  Wanna see??



Beautiful pitchers for drinks, etc.  The one of the left the wider one is actually Princess House, YES!!!!  I got both for $3 each, oh yeah baby!!  Who's in for Green Apple Tini's??  Common, I'll make appetizers too!! ;-)



Look at these beauties... 2 matching platters in white and very light teal blue (scuse the camera), and a plain white, all for $3.50, YES!!!!

Second estate sale, this one was a little distance from me, and the entire house was wiped, literally... I was walking out with hubby when the one estate lady came out from who knows where with this lamp in their family room.  She asked the other lady how much she should charge for this?  The lady said, $25, I looked at her and said $10 and you have a deal... SOLD!!!!!  I couldn't wait to bring it home!! This will look so good in my family room!!



Okay, where am I going with this you ask?  Aha!! So at the first estate sale there were the cutest little Italian couple and sister in law.  Having lived in Toronto for as long as I did, multi-culturism is the name of my game!!  My best friend in Toronto was Italian and I actually started to speak and understand Italian, (hmmmm who needs Rosetta Stone).  So I basically understood what this Italian couple was saying to each other, and it was the cutest thing, ever!!


Him: "We don't need more plates, my mother sent you the best plates on earth from Italy".
Her: "Your mother has horrible taste"!
Sister-in-law: "You don't like my mother's taste"?
Her: "no, not really and I really like these plates and coasters".
Him: "I want this generator".
Sister-in-law: "what about these doilies"??

So, my friends, my Italian love came to play today... 
I remembered all the dishes my best friend's mom showed me how to make and explain like a mother would to her daughter!  I remember her "foccacia", her "pizza", her spaghetti aglio e olio", her amazing tiramisu (OMG), and lastly... the most amazing, decadent "ossobuco" ever in the entire planet!!
My memories were running rampant I say, and one of the fondest food memories I have is "mama" showing me how to make Arancini Di Riso!!  She made these amazing balls with meat; (veal, beef), she made them with just veggies (spinach, mushrooms and cheese), and my ultimate favorite ever... with tuna!!  Or, as she lovingly said; "Di tonno"!!  Yes, yes, and triple yes!!  Especially with a basic Aioli sauce!!!  Talk about mouth watering good!!  Heaven's!!  She served it with sauteed greens with olive oil and balsamic vinegar, sliced fresh tomatoes drizzled with more olive oil and sprinkled lightly with thyme, and the most amazing homemade crusty bread ever.  Salivating...
Here is my tribute to "mama", I hope I do you proud "mama" Lena!!
Ready for the recipe? Here we go:
Ingredients:
1-1/2 cups rice
1-1/2 tsp salt
3 cups water
2 cans tuna
2 tbsp Parmesan cheese
1/2 onion grated
2 tbsp capers, chopped
4 tbsp olive oil (divided 2+2)
1/4 cup chopped parsley
1/4 cup seasoned bread crumbs
1-1/2 tbsp mayonnaise
Pinch of black pepper

Dredging Ingredients:
2 large eggs
1-1/2 cups seasoned bread crumbs
1-1/2 cups flour
2 tbsp water

Directions:
In a medium saucepan, add your rice and water and salt.  Bring to a boil, turn off heat, cover and let steep for approximately 20-22 minutes.  This will make the best sticky rice ever!!



As rice is steeping, prepare your tuna mixture.  Open your cans of tuna.



Drain them well, and add, your capers, your grated onion, parsley, 2 tbsp of olive oil, your 1/4 cup bread crumbs, pepper and lastly your mayonnaise.  Place in fridge till ready to use.  



Your rice should be cooked now.  Take out of pan and place in a bowl (as above) let cool.  Once cool, add your 2 eggs and your 2 tbsp of Parmesan cheese and 2 tbls olive oil.  Place in fridge till ready to assemble.  Prepare your favorite aioli sauce and place in fridge to chill till ready to use.    

Okay, let's get our dredging material under way... 
On dinner plates add your 1-1/2 of seasoned bread crumbs, on a separate plate add your flour and in a bowl, beat your 2 eggs along with the 2 tbsp of water.  You are now ready to assemble.

Using your deep fryer, or fryer of choice, add enough oil to pan to ensure that rice balls are evenly covered.  Bring oil to medium / high heat. (350F)
As fryer / oil is heating; take an ice cream scoop of rice mixture and place onto very clean palm of hands.  Roll onto palm, then flatten onto palm.  Once flattened, add about 1 tbsp of tuna mixture to center of flattened rice.  Add a smidgen more rice mixture from the bowl,  and proceed to fold the rice over the tuna mixture till it has been incorporated into a ball.  Roll and squeeze ball simultaneously as to ensure even structure!!  
Dredge the  ball first in the flour mixture, then egg mixture and finally into the bread crumb mixture.
Fry your rice balls for 3-5 minutes or until golden brown.  



Remove onto paper lined plate, keep warm till finished with rice balls.  Enjoy with aioli sauce.


Till next time!!!

Dishing with Didi