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As the NBA moves through the conference semifinals, the next week or so will prove if the Indiana Pacers’ number one defense will be able to stay off the leagues best offense provided by the Miami Heat over here in the east. The next question; How will the “shootout” in the west play out? Can the seasoned San Antonio Spurs continue to hold off the youthful Memphis Grizzles? Because I’m an early to bed early to rise kind of gal, I usually get my post game information in the a.m via ESPN or Yahoo; typically when I should be doing something constructive like laundry or dishes. Throughout these particular play-offs, I have found what I would say is a lopsided favoritism to talk shop about the Miami Heat and Indiana Pacers. LeBron and the crew are certainly an amazing squad that has brought a new-found energy to the NBA. Even my Facebook friends show a blatant favoritism for the Heat. I really didn’t think too much about it until this weekend. Saturday night I managed to fade in and out of the Spurs-Grizzles game. Spurs won in overtime to take a 3-0. What I found most impressive was the Tim Duncan post-game interview.

tim duncan

Talk about class act. Tim is humble and unassuming during interviews.  Here’s what I’m trying to get my brain around. Duncan is one of the most dominant players ever in the NBA, yet the fan base doesn’t seem to give him the same superstar accolades as many of his younger counterparts. When you listen to some of the NBA’s best analysts like  Stephen A. Smith or Magic Johnson, they have nothing but love for a Duncan. At some point over the last week, one commentator posed the question “Do fans no longer favor the under dog, but gravitate to the power house teams and players?”  His question answered my question. Even though the Spurs reigned supreme in the late 90’s and early to mid 2000’s, it appears they can’t compete with the Heat or Thunder. It would seem they have an underdog quality to them regardless of the fact they are up 3-0.  Granted I’m an East coast girl so it makes sense that I’m not going to see Tim Duncan and the San Antonio Spurs attire on the streets of Baltimore, but I’m not going to pay closer attention to what jerseys I see and comments that are made on Facebook and twitter. Tim Duncan is certainly my new favorite.

Fish and Strips 

Panko Crusted Halibut Sliders with Spicy Mayo 

served with corn tortilla strips 

Fish and Chips 008

This sandwich was created for a friend who loves to cook and halibut is the favorite…..enjoy 

Ingredients

– 2 lbs of Halibut

– 2 cups all-purpose flour

– 3 eggs

– 2 cups panko breadcrumbs

– vegetable oil

– 2 tbs ancho chili powder (divided)

– 2 tbs garlic salt (divided)

– 2 tbs cumin (divided)

– salt and pepper

-lettuce

-slider rolls

Spicy Mayo

– 1 jalapeno pepper chopped (remove seeds)

– 1 Serrano pepper chopped (remove seeds)

– 1 red onion

-3 minced garlic cloves

– olive oil

-salt/pepper

– cup store bought mayonnaise

Tortilla Strips

– 8- 6″ corn tortillas

– salt and pepper

Directions

1. Over medium heat, saute onions, jalapenos, and Serrano. Midway through the saute, add minced garlic. Saute until translucent. Sprinkle lightly with salt and pepper. Allow the mixture to cool. Once cooled, in small food processor blend mixture with mayonnaise. Place in refrigerator. Best if done 24 hours in advance.

2. Pre- heat vegetable oil over medium heat. Cut corn tortillas into strips. Fry until crisp. Place on paper towel lined plate and sprinkle with salt and pepper.  Remove heat as you will use the same oil to fry fish. (Never fry fish first) 

3. 2 lbs of Halibut should provide 14-16 mini fillets for your sliders. Cut of the skin of the fish and remove bones. Cut fillets in half (basically butterfly the fish). Cut each piece 4-6 pieces.

4. Place oil back over medium heat. Set up dredging station. Place flour in a ziplock bag and season with half of the seasonings. Cumin, Chili powder, and garlic salt. In a shallow dish, whisk eggs, and in another large ziplock bag add panko and season with the remaining cumin, chili powder, and garlic salt. When ready to dredge, put fish pieces in the flour coat, place in egg, and finally the panko. Repeat process until all pieces are coated. Allow the fish to rest for a 5 minutes. Fry fish over medium heat (350 degrees) about 2 minutes per-side. After frying, place on paper towel lined plate and season with a little salt.

5. When building the sandwich, layer both sides of the bun with the mayo and add some lettuce and top with crispy fish. Plate and side with tortilla strips.

Remember…Who Do You Want In Your Kitchen On Game Day???

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