Recently we encouraged Bri to come visit armed with Chicago-style deep-dish pizza from our favourite pizza place. They have a number called "Teh Good Health Pizza" which is made with a whole-wheat crust, sauteed spinach, low-fat mozzarella, and all that.
Brian refuses to believe that anything vaguely resembling a pizza has anything to do with good health. This is what he sent us today:
"They call it "Chicago-style pizza" because it's like Al Capone is pumping cholesterol bullets into your heart." - Dean MosesHumph. Home-made pizza at La Casa de Los Gatos this week, with sauteed chicken and spinach with garlic, pine nuts, onions, bell peppers, mozzarella, chillies (it's our weakness), and lots of home-grown tomatoes.
Also fish, chicken, Split Tummies (eggplant), seasonal greens sauteed in oil with garlic, ginger, chicken stock.
Here's the recipe for the fish.
Marinated Broiled Fish
2 fillets catfish
1 tsp. turmeric powder
1-2 tsp. red chilli powder
1 Tbsp. dark soy sauce
2-6 fresh green/red chillies
1 thumb-sized piece of ginger
Cook's Notes:This recipe removes the muddy taste that distinguishes catfish and leaves you with delicious, spicy, fragrant, delicate yet slightly crunchy fillets. This is a very simple yet deeply satisfying way of cooking fish. Total prep time is less than half an hour. Cooking time is approximately 15 minutes (at the most). If you like chillies as much as we do, let them broil right along with the fish. If you're not wild about the heat, seed the chillies before adding them to the fish. Serve with rice, white or brown, a sauteed green vegetable, and a simple dal (beans or lentils cooked with spices).
Slice the tops off the chillies and slice lengthwise into strips. Peel ginger and slice thin. Zest and juice lemon.
In a glass or ceramic (or other nonreactive) bowl, place the fish fillets, dust with ground spices, and gently rub the spices into the fish. Place sliced ginger and chillies under, on, and around the fish. Pour soy sauce and lemon juice over the fish. Sprinkle with half the lemon zest, cover with a plate or plastic wrap, and refrigerate for up to 1 day.
When ready to cook, preheat broiler (up to 20 minutes). Place fish on foil and broil 4-8 minutes per side (depending on the thickness of the fish and the heat your broiler generates). Sprinkle with remaining lemon zest and serve.
Some people prefer to remove the ginger and chillies before broiling. Stumble It!