What are some dishes that will taste good with capers in them?!


Question: Chicken piccata is good with them:
http://www.foodnetwork.com/food/recipes/...

And practically any fish dish is enhanced by them, I find--even a simple one, like fish with olive oil and lemon, or other light sauces.

Here's a list of recipes that use capers:
http://allrecipes.com/Search/Ingredients...


Answers: Chicken piccata is good with them:
http://www.foodnetwork.com/food/recipes/...

And practically any fish dish is enhanced by them, I find--even a simple one, like fish with olive oil and lemon, or other light sauces.

Here's a list of recipes that use capers:
http://allrecipes.com/Search/Ingredients...

I've had them with grilled chicken in a light and buttery lemon sauce at an Italian restaurant. It was very tasty!

i am not sure about capers in them, but thin cuts of salmon is good with capers sprickled over the salmon.

A dish called Penne Puttanesca, google it but basically its a tomato based pasta with chilly and Cacciatori Sausage served with penne pasta.

Or Slices of smoked salmon sprinkled with a little chopped capers and served with a savory cream made by whipping fresh cream and adding a bit of lemon juice and a tiny amount of horse radish cream, then serve it with a fresh light salad.

They go well chopped through mayonnaise (like tar tare sauce)

Or you can even strain them, dry them and deep fry them till they are crisp and serve them over fish, or mixed through a cream based sauce to go with fish

Good luck

gourmet pizzas and pastas

Anything with fish, the briny taste of the capers often enhances the fishes natural flavor.

Salmon and Capers
Trout and Capers
Monk Fish and Capers

Since mushrooms and I don't get along (allergies) I've very often asked for capers instead with my chicken marsala..... mmm mmm good.

1-1/2 pounds not-too-ripe cherry tomatoes, stemmed and cut in half
3 pounds large not-too-ripe tomatoes, cored and coarsely chopped
1 small onion (4 ounces), sliced paper thin
1/2 cup top-quality capers, preferably preserved in salt
1/2 cup (gently packed) fresh flat-leaf parsley leaves
3 cups (gently packed) fresh basil leaves
1/2 cup extra-virgin olive oil
Fine sea salt
Freshly ground black pepper (optional)


Instructions
Combine the tomatoes, onion and capers in a large salad bowl. Mince the parsley and tear the basil leaves into small pieces (see note). Sprinkle herbs over the tomatoes and capers, drizzle with the oil and toss gently so that all the ingredients are thoroughly combined. Season with salt and, if desired, pepper. Toss again and serve.

Note: If using basil with tiny leaves, this step won't be necessary. Recommendation: Add vinegar or lemon juice to embolden taste, if necessary. Serve warm.

8 to 10 servings

Chicken Moutarde

4 Chicken Breasts, pounded thin, seasoned with s&p.
3 Tbs Dry Red or White wine.
1 1/2 Cups Milk or Cream.
2 Heaping Tbs dijon mustard.
Capers, to your liking (I use between 2-3 Tbs).
Juice of half a Lemon.
Parsley, for garnish.

In skillet over meadium high heat, cook chicken until done, about 3-4 minutes per side, depening on thinckness.

Remove cooked chicken from pan and set aside. Season with lemon juice.

Add wine to deglaze pan.

Mix together mustard and milk. Add to deglazed pan and wisk until thinckened. Add capers and return chicken to pan to heat thru. Let simmer over low heat until sauce has thickened and chicken is warmed thru.

Garnish with parsley, if desired, and serve immediately.

*I like to serve this dish over saffron rice or orzo pasta.

Scrambled eggs.





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