So, I love chowder. And I love my chowder to be thick and creamy and full of calories. Well, this chowder has it covered in that regard. Plus of course, I simply must have lots of oyster crackers with my chowder. Which in turn, only acts to up the carbohydrate count. (BTW, whoever invented oyster crackers deserves a gold medal as far as I’m concerned!) Anyway, for the very reasons written above, I don’t prepare chowder very often. But when I do, I enjoy the heck out of it.
Now one of the problems of most chowders for Mr. C, is that they usually contain a lot of potato. And the poor dear is not a big fan of potatoes. But I solved the problem in this chowder. One potato only, and then diced into very small pieces. Plus, I cooked the lone potato right along with the mirepoix, so it was very soft and almost inconspicuous when it finally reached the soup bowl. In fact, Mr. C. actually loved the chowder, potato and all. (Gold star for me on this one!)
So, if you too are a chowder hound, let me recommend this simple to prepare recipe. It is practically on the table before you can call your family to dinner. (I really like that in a chowder.) And no other dishes are required. (I also like that aspect of serving chowder.) But then I’m old and getting kind of lazy in my advanced years. (I’m OK with that too.)
So, as always, keep feeding yourself and your family well. Keep lifting everyone’s spirits by trying new and fun recipes. And please forgive me if I don’t post recipes as often as usual. I’m busy right now. It’s Christmas time after all! So, I have goodie packages to get ready. Stollen to configure, cookies to bake, candy to make, and party mix to assemble. So even finding time to cook dinner has become an issue. But I’m taking a wee break today from holiday fixins. We’re out of bread, it’s cold so chili sounds good, and I need a few hours off my feet. So, sourdough bread is rising as I write, beans are cooking away for the chili, and I’m sitting at my desk writing to you all. And yes, it feels very good to be sitting down. Peace, love, and a wonderful beginning of Hanukkah to all.
Like I said, a much needed break is in order today. But tomorrow I’ll be at it again. (Some of us just never learn!)
2 T. unsalted butter
2-3 slices of thick, meaty bacon, chopped into small pieces
1 c. chopped onion
1 med. carrot, finely diced
½ c. chopped celery, including leaves
1 med. red or Yukon gold potato, peeled and diced (or more potato is you so desire)
3 garlic cloves, finely minced
½ tsp. kosher salt
freshly ground black pepper
¼ tsp. dried thyme, or more to taste
1 c. chicken broth
½ c. dry white wine
2 c. whole milk, or more as needed
3 T. flour
½ c. heavy cream
2 c. chopped lightly smoked salmon (or any amount you want)
2-3 tsp. capers*, opt.
2-3 tsp. fresh lemon juice*, opt.
In the bottom of a large heavy covered pot, melt the butter and fry the bacon pieces until crisp. Add the onion, carrot, celery, and potato; cook until the onion is soft. Add the garlic and cook for 1 minute. And the salt, pepper, chicken broth, wine, and 1 cup of the milk. Bring to a boil, reduce heat, and simmer covered until the potato and carrot are soft, about 15 minutes.
Whisk the flour and remaining milk together. Stir into the pot and let cook for a couple of minutes. If there isn’t enough liquid in the pot, add a bit more milk as needed. Allow chowder to simmer until thick. Add the cream. Bring to a very low simmer and add the salmon. Taste and adjust seasonings. Cook only until the fish has warmed. Do not let the chowder boil. Great served with oyster crackers. Pass the capers and lemon juice.
*I like the chowder better without the capers and lemon juice. Mr. C. likes the additives. So, next time I fix this chowder, the capers and lemon juice will be served at table as garnishes. Then we can both have what we like. It’s all about compromise, after all!
You have to know, that if I were a descendant of the Rockefellers, I would eat fresh crab at least once a week. I’d pick up a half pound of it, just for me, (I’ll explain why later) and eat it straight out of the container. No lemon, no tartar, no drawn butter, no nothin’! Just straight from the container to my mouth.
But we were not blessed with wealthy parents. Actually, maybe we were extremely blessed not to be raised with our every little wish fulfilled. It could go either way! Regardless (and no, I don’t care if it’s now OK to say irregardless, I ain’t gonna murder the English language even for the sake of being well informed), I’m just not predisposed to frequently spend that much of our hard earned money on fresh crab just for myself! And so that you won’t think too ill of me for buying fresh crab just for myself, allow me to explain. I don’t think Mr. C. would give a flying fig if I never again served him another crab dish. Well, with two wonderful exceptions – Crab Bisque (the best first course tomato soup you could ever imagine passing over your taste buds and sliding down your throat) and these crab cakes. That’s it. Well as far as I know, that’s it! There could be another dish just waiting to be discovered that he might enjoy. But if there is, I sure haven’t found it yet! (And yes, the Crab Bisque recipe is on this site.) Anyway, we both love these crab cakes. They are easy to prepare, and guess what, you can actually taste the crab. So that leads me to my next comment.
If you want to experience a really good crab cake, then bite the bullet and buy good crab. It certainly can be canned crab, but not the cheap brands that contain what I call fuzzy crab. Treat yourself. Pay the money for a good product. Then add the few simple ingredients listed below, and you will have the pleasure of dining on a truly delicious way to eat this lovely crustacean. After all, the recipe comes with Mr. Cs seal of approval.
And crab cakes are very versatile. They make a delightful first course if you make them tiny and serve a couple on a bed of lettuce with a bit of sauce dribbled all around. And of course, they are a great entrée when accompanied by a creamy risotto and a crunchy cabbage slaw, for example. However you choose to serve these babies, they are sure to be loved.
So as always, don’t forget to treat yourself once in a while. After all, life is short and we all need a bit of pampering to keep us going. Even all of us who are the primary cooks in our family. Most of us tend to put our spouse or our kidlets first. And most of the time, that’s fine. But every so often, we should go crazy and think of ourselves first. So if you’ll excuse me, I’m going to go add a half pound of crab to our grocery shopping list. Then I’m going to eat it all by myself! (And not feel guilty!)
Peace and love to all.
1 lg. egg
¼ c. mayonnaise
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
dash hot sauce
freshly ground black pepper
1½ tsp. Old Bay Seasoning
1 T. finely minced fresh parsley
10 finely crushed saltine crackers
1 lb. lump crab meat
½ – ¾ c. plain dry bread crumbs
1 -2 T. unsalted butter
Whisk the egg, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, black pepper, Old Bay Seasoning, and parsley together in a mixing bowl. Fold in the cracker crumbs and crab. (Be gentle, you don’t want to break up the crab meat.) Mixture will be very wet and messy at this point. Not to worry, the cakes will firm up nicely as they cook.
Spread the bread crumbs in a small shallow container. (I use an 8-inch cake pan.) Using a #10 (3/8 cup) ice cream scoop, carefully plop balls of the crab mixture on top of the bread crumbs, a couple at a time. Carefully roll the balls in the bread crumbs and place on a wax paper lined plate. Press lightly to smush them down a bit. Cover and refrigerate for at least 2 hours before frying.
When ready to serve, heat butter in a large heavy skillet. Fry cakes over medium heat until dark golden brown and heated through, about 4 minutes per side. Serve with Spicy Seafood Sauce, Lemon Garlic Aioli, or sauce/aioli of choice. (See highlighted recipes below.)
SPICY SEAFOOD SAUCE
½ c. mayonnaise
1 tsp. fresh lemon juice
¼ tsp. Old Bay Seasoning
freshly ground black pepper
1 T. finely minced fresh parsley
1 T. finely chopped fresh chives
Whisk mayonnaise, lemon juice, Old Bay Seasoning, and pepper together in a small bowl. Fold in the parsley and chives.
Yes I know! There are already recipes for fried fish on this site. And there is a very good reason for that. WE LOVE FRIED FISH! And variety is the spice of life. And if I’m not mistaken, we aren’t alone in loving both tasty fried fish and variety. But for unknown reasons, it seems to me that the last couple of times we ordered fish and chips from a takeout restaurant, there wasn’t much flavor in either the batter or the fish itself. Of course the batter was crispy because the fish had been deep fat fried. But in a couple of cases, the puffy coating was thicker than the fillet. (I hate that!) Or even if the coating was thin, there was no discernable flavor. So either my taste buds are going to hell with the rest of my body, or restaurants are dumbing down their recipes to reach a greater majority of customers. And if that’s the case, I plan to take no part in their plan. If I am going to eat a fried product, it had better taste pretty darn good! If that means the only fried fish I can enjoy is in the privacy of my own home, so be it! I’m prepared to not only accept the responsibility for delicious home cooked fried fish, but also to gladly assume the means by which it is accomplished! And I promise never to forget the tasty sauce in which the perfectly fried fish is dipped. (This was actually part of my wedding vows. Just kidding. But maybe it should have been. Not kidding!)
So now that you know why I tried a couple of new recipes for coating and serving the Icelandic cod Mr. C. brought home the other afternoon, let me tell you a bit more about each recipe.
I have been using Old Bay Seasoning off and on for 50 years. I learned about the product when I lived in Delaware. Being as close as I was to the Chesapeake Bay, I learned all about eating soft shells crabs and crab cakes. And as much as I love living in the Pacific Northwest, I still miss sitting at a brown-paper covered picnic table, right next to the bay, eating crab in as many forms as possible. So of course, many years later when I could actually afford to buy crab once in a while, I had to learn how to make crab cakes. And every person I asked told me the secret. Yup. Old Bay Seasoning (OBS). (And no, I haven’t posted my recipe for crab cakes on this site. It’s in my first cookbook, but for whatever reason, I have been remiss in not including it on this site. But that will soon change. Crab is now on my grocery list. So stay tuned.)
Anyway, the other evening I decided to use OBS once again in the seasoned coating for this recipe. The thing I have learned about coating fish, or chicken, or pork, or whatever, is that it almost always requires more seasoning than I think it should. I used the full 6 teaspoons of OBS because my container has been in my cupboard for several years so if has lost some of its potency. So you might want to start with a bit less if yours is fresh. The coating was delicious and easy to throw together.
The aioli was just a happy combination of my favorite aioli flavors. I wanted a simple sauce to go with the highly flavored coating on the fish. I also didn’t want to spend a lot of prep time. Mission accomplished.
I hope you enjoy both of these recipes. And don’t be afraid to make your own fish and chips. Or what we usually enjoy – fish and some kind of oven roasted potato wedges. I recommend Oven Roasted Yukon Gold Potatoes or Oven Roasted Steak Fries.
As always, have fun in your kitchen and let food cravings be your guide. Allow me to explain.
During this stressful time, I recommend giving in to your food cravings. My friend Vicki and I were just talking about this very thing a few minutes ago during a phone conversation. It seems like more than ever, comfort food, especially food we remember from either our childhood or earlier and easier days seems to be calling to both of us. For her recently, it was chili dogs. For me it’s been soup and homemade bread. I simply can’t get enough of either. So why not succumb? If it helps relieve your own stress, or makes someone else in your family feel more comfortable, then as cooks, I say let’s make it happen.
A couple of days ago, Mr. C. told me he was hungry for Grilled Lamb Patties withTzatziki. I added Hummus and Soupa Avgolemono (Greek egg and lemon soup) to the list. (All highlighted recipes on this site BTW.) So all those dishes are on the menu for tonight. And I know we will both love the dinner. And it will give me such joy to be able to please him in such a simple and homey way.
It doesn’t take a lot of effort to please most people. It just takes a little bit of time and a whole lot of attention to everyday conversations. When your spouse happens to mention a favorite dish, or your child talks longingly about cookies or popcorn or steamed veggies (like that’s ever going to happen), prove to them you were paying attention. (Even if you have to remind them of the fact that you truly were listening so they’ll remember what a grand spouse or parent you really are! We have to take our strokes where we can get them!)
And speaking of making your family members feel loved and comforted, check out the pictures of our fuzzy family members at the bottom of this post.
And of course as always – peace and love to all.
½ c. cornmeal
¼ c. unbleached all-purpose flour
4-6 tsp. Old Bay Seasoning
2 tsp. dried parsley flakes
½ tsp. granulated garlic
¼ tsp. granulated onion
½ tsp. kosher salt
freshly ground black pepper
1 egg
vegetable oil
1½ lbs. cod fillets (or any other firm white fish) dried with paper towels
Whisk the cornmeal, flour, Old Bay seasoning, dried parsley, granulated garlic, granulated onion, salt, and pepper together in a shallow container.
Beat the egg in another shallow container.
Pour enough oil in a large frying pan to coat the bottom of the pan. Then give it a dribble more. Heat the oil over medium heat and dip each fillet first in the beaten egg (allowing excess egg to drip off), then into the cornmeal mixture.
Pan-fry the fillets until they are brown on the first side (3-5 minutes), then flip and cook the second side. Drain on paper towels and serve immediately. Great with the Lemon Garlic Aioli.
LEMON GARLIC AIOLI
¾ c. cup mayonnaise
1 tsp. grated lemon rind
3-5 tsp. fresh lemon juice
1 garlic clove, finely minced
¼ tsp. kosher salt
freshly ground black pepper
Mix it all together. Taste and adjust seasoning. Serve with your favorite fish recipe or as a dip for fresh or cooked veggies.
Max sound asleep in the living room listening to Mr. C. play pianoMiles snoozing in front of the fireplace as his brother sleeps peacefully nearby. Life is not too rough for our boys.
Over the years we have enjoyed this dish prepared by Andy’s sister Katie and husband Rick many times. Rick lightly smokes the fish, then Katie takes over and semi-poaches/bakes the lightly smoked fish in the oven. And every time we love eating this dish and threaten to learn how it’s prepared.
So a few months ago, we were all together and Rick taught Mr. C. how to smoke fish. And then I watched Katie do her magic in the kitchen to add even more flavor to this easy preparation. And wow, we followed their guide and the other evening we had a delicious dinner featuring this easy to prepare new favorite.
The first thing we learned was that Rick and Katie prefer to use Steelhead trout for this recipe (see below for information about this delicious fish) instead of salmon because it contains just the perfect amount of fat. Plus it’s high in omega-3 acids. Who knew? Not me, that’s for sure. But the proof is always in the pudding (so to speak), and their smoked and baked salmon was always the best we ever tasted. (Restaurants should prepare their salmon entrees this well. They would increase their profit margins considerably.)
So now you have a choice to make. (Not whether or not to make this dish. You should just do so at your earliest convenience.) No, your choice is whether to buy Steelhead trout or stick with your favorite salmon variety. So, take your pick. And truly, any choice you make is going to be the right one. You simply can’t go wrong with this preparation.
No wait, that’s not exactly true. You could inadvertently bake the fish too long. Don’t do that! This is the time to pay attention and check the temperature of the fish frequently.
As always, keep cooking fun and wonderful new dishes with which to thrill and delight your family and friends. (Social distancing protocols in place of course!) And while you’re at it, have fun doing so! Food simply tastes better when it’s prepared with love. (One of the magic ingredients.) Peace and love to all. (And please vote!)
1-2 lb. Steelhead trout or salmon fillets, lightly smoked* (we all prefer Steelhead Trout**)
3 T. unsalted butter, melted
¼ tsp. kosher salt
freshly ground black pepper
¼ c. dry white wine
2 T. fresh lemon juice
2 tsp. chopped fresh parsley
lemon slices
Melt butter in a small pan. Stir in the salt, pepper, white wine, lemon juice, and parsley.
Place salmon in a single layer, skin side down in a baking dish. Pour the butter mixture over the fish and place lemon slices on top.
(Please note: I used the ingredients listed above. But you can add fresh dill or capers, or change the ingredients altogether to better suite your own taste. This recipe is more about the method than the ingredients. My choice of ingredients just happened to work out well for us.)
Bake in a pre-heated 325 degree oven for 12-25 minutes, depending on thickness. When the fish is done, it should register no more than 125 degrees on an instant-read thermometer. Or you can check for doneness by using a fork to pull back on a section of the thickest part of the filet. If the salmon is done, the flesh will look opaque and a knife will slide easily through the flesh. Remove from oven and let rest for about 2 minutes before serving.
*Rick suggests and Andy concurs that about 45 minutes using alder chips is the perfect amount of time and the best smoking wood for this recipe. Thank you gentlemen. And thanks again to Katie and Rick for this wonderful recipe.
** Native to the West Coast and Alaska, steelhead trout are a silvery fish with a similar taste and look as Pacific salmon. Steelhead trout lack the fatty mouthfeel of some salmon, offering a more delicate flavor and flaky texture. Steelhead trout are often mistaken for salmon, as they both have bright orange-pink flesh that cooks to opaque. Steelhead trout can be substituted for salmon in most recipes.
Compared to Atlantic salmon, which is often found in thick cuts, steelhead trout are smaller and thinner, and cook more quickly. Steelhead trout are often confused with rainbow trout. While they’re of the same species, rainbow trout spend their lives in fresh water, and steelhead trout are anadromous (spend parts of their lives in fresh and salt water). Rainbow trout tend to be smaller, with paler flesh and a gamier flavor.
Yesterday as I was thinking about what to fix for dinner, my taste buds proceeded to full alert, and must have connected with my brain to inform me that they were in the mood for a big old salad. They were also hankering after seafood. So never being one to ignore my taste buds, I decided a Caesar salad with seafood would fill the bill. At about the same time, Mr. C. announced that he had to go into town.
Now going into town for us means leaving the island via a bridge, the one and only way off the island. Just over the bridge, whether you want to or not, you find yourself in the city of Stanwood. Stanwood is a pleasant little burg with a population of about 7,500 folks. It’s situated 50 miles north of Seattle at the mouth of the Stillaguamish River. And it contains 3 grocery stores. A QFC (Quality Food Center), a Haggen grocery store, and a Grocery Outlet.
Since Mr. C. had to go into Stanwood anyway, I asked him to pick up some salmon while he was out and about. I figured a blackened salmon Caesar salad would make a fine dinner for us. The only drawback to this plan, was that I had never prepared blackened salmon before. Blackened anything for that matter. But I had enjoyed blackened salmon at restaurants, so I figured I could do this type of preparation at home. What could possibly be difficult about throwing a few ingredients together, decorating the salmon fillets with the mixture, and throwing the whole mess in a stinkin’ hot pan? And as it turned out, there was absolutely no difficulty involved. I was absolutely right in my thinking. (I won’t say that was a first for me, but unfortunately, it doesn’t happen as often as I would like!)
So with a great recipe for blackened salmon in hand (thank you wellplated.com for this marvelous recipe) I proceeded to prep for our dinner. I cleaned the romaine, made the salad dressing, and cut and fried up some homemade bread for croutons while Mr. C. was at the store. Then I assembled the blackening ingredients and set them aside.
I often prep for dinner in the late afternoon. I do as much as I can ahead of time so that I can leisurely enjoy my before dinner libation. I got in the habit when I was first retired. It was just such a joy (and still is) to be able to unhurriedly prep for dinner after decades of coming through the back door after a long day at work, proceeding directly to the bedroom to change cloths, and then finding myself five minutes later in the kitchen frantically working at getting dinner on the table in a reasonable amount of time. (Sound all too familiar?) But I must confess. I always enjoyed my job. But being retired is ever so much nicer! But more about this recipe.
I have been making Caesar salads with homemade dressing for years now. And yes, homemade Caesar salads are just as good, if not better than you can find in restaurants. And not difficult either.
And after preparing the blackened salmon, which is also easy to prepare and even better than you will find in most restaurants since you have control of how long it stays on the heat (I hate when fish is overcooked and becomes dry), there is no reason not to fix this delicious salad yourself at home.
Well that’s enough about food for today. It’s supposed to be really warm in the Pacific NW for the next few days, and I believe it. The sky is clear, our mountain (Mt. Baker) is out in all its glory, the kitties are all napping, and Mr. C. is on the golf course. And I have nothing I need to accomplish which as luck would have it is in direct proportion to my decreased energy level today. So I’m going to leisurely build some bread (I love to make bread), then sit down in our courtyard and read. And while I’m at it, I’m also going to count my blessings and give thanks for my wonderful husband, for parents who taught me right from wrong, and for my immediate family, extended family, and close friends who have so graciously enriched my life and have helped me stay sane, grounded, encouraged, relatively calm (or as calm as I can be during these difficult times), happy, and content. Peace and love to all – be you family member, friend, or a reader discovering my blog for the first time.
romaine lettuce, cut, washed and spun dry
Caesar dressing (see recipe below)
grated Parmesan cheese
garlic croutons, opt. (see recipe below)
blackened salmon fillet (see recipe below)
lemon wedges
Place the romaine lettuce in a large mixing bowl. Add just enough dressing to coat the leaves, but not so much that the salad appears and tastes “wet”.
Add Parmesan cheese. (I have found that using less Parmesan cheese than you think you need is probably just about right. Too much Parmesan overpowers the other flavors and makes the salad too rich.)
Stir in garlic croutons. (As few or as many as you like)
Plate individual salads. Top each with one of the blackened salmon fillets. Pass additional lemon wedges.
Caesar Dressing:
1 lg. garlic clove, finely minced
6 anchovy fillets or 1-2 tsp. anchovy paste
2 T. fresh lemon juice
¼ tsp. Worcestershire sauce
1 tsp. Dijon mustard
3 T. sour cream
¼ tsp. seasoned salt
freshly ground black pepper
¼ c. extra virgin olive oil
Combine garlic and anchovy fillets or paste in a small bowl. Mush them together with a fork. Add remaining ingredients and whisk to blend thoroughly. Use immediately
Garlic Croutons:
1 T. butter or extra virgin olive oil (or a combination)
2-3 c. cubed crusty, chewy bread
granulated garlic
Melt butter or olive oil in a large sauté pan. Add bread cubes and slowly sauté until crunchy and browned. (This takes upward of 45 minutes, so plan to make croutons when you are working on other dishes and are close at hand.) Stir frequently. When the bread cubes are golden brown and crunchy, lightly sprinkle with granulated garlic. Cool and store in an airtight container.
Blackened Salmon:
1 T. paprika
1 tsp. brown sugar, packed
1 tsp. kosher salt
freshly ground black pepper
¾ tsp. granulated onion
¾ tsp. granulated garlic
½ tsp. dried oregano
½ tsp. dried thyme
¼ tsp. cayenne pepper
3-4 salmon fillet portions, skin on*
2 T. unsalted butter, melted
lemon wedges
In a small bowl, stir the paprika, brown sugar, salt, black pepper, granulated onion, granulated garlic, cayenne, oregano, and thyme together. (I use my finger tips to moosh all the ingredients together.)
Place the salmon on a large plate, flesh-side up, and pat dry with paper towels. Brush the salmon fillets with the melted butter.
Sprinkle the spice mixture evenly over the buttered fish. Lightly pat the spices to adhere as needed.
Heat a large cast iron skillet or similar heavy-bottomed pan over medium heat. (Do not add oil). (If you have an outdoor kitchen, now is the time to use it!) If not, turn your exhaust fan on high and open a window or door or both if things start to get smoky.
Salmon frying in a cast iron pan on one of the burners of my outdoor kitchen. And yes that is an empty martini glass you see on the white cutting board.
Once the pan is completely hot (a droplet of water should dance on its surface), gently place the fillets seasoned side down. Cook for 2 to 3 minutes without disturbing the fillets, until the surface is blackened (peek as little as possible so that the salmon gets a nice dark color), then carefully turn each piece of salmon over.
2nd side cooking
Continue cooking over medium heat until the skin becomes crispy, and the fish is fully cooked through, about 5 to 6 additional minutes depending upon the thickness of your fillets. (The fish should reach 145 degrees on an instant read thermometer at the thickest part.)
Squeeze lemon over the salmon. Carefully lift the salmon, minus the skin if possible, either directly onto salads or to a plate until you are ready to serve.
*If your salmon fillets come skinned on both sides, simply brush the top of the fish with melted butter while the first side (the one with the blackening seasoning) is cooking. Then flip and cook as directed above.
The moon over Port Susan Bay last evening. And yes it really was that color.
About once a week I get a craving for seafood. But I’m not picky. I like seafood baked, poached, grilled, sauced, pan fried, sautéed with other ingredients – you name it. My mouth just wants to chomp on something that once either swam in or inhabited a river, lake, sea, or ocean. And the other evening was no exception. So when Mr. C. declared that he planned to do a bit of grocery shopping, I jumped at the chance to ask him to include some fresh fish in with the other purchases. And when that man exceeds, he does so in style. He brought home the most beautiful piece of ling cod I had seen in a very long time. Thick, firm fleshed, no fishy smell, and with a modicum of pin bones. Every cooks dream piece of meat. And yes, I consider fish meat. And I know, some would argue, but in my book, if it looks like a duck, swims like a duck, and quacks like a duck, then it probably is a duck! And no, fish is not a duck – but it is the flesh of an animal used for food. Anyway, with this beautiful piece of meat in hand, I felt obliged to do something marvelous with it.
Now, we absolutely love pan fried fish. And there are several recipes for fried fish already on this site. (Isn’t it fun to have choices?) But I was in the mood to play recipe developer, so after donning the appropriate cap, I proceeded to my kitchen.
Now something I’ve told you before, but need to reiterate, is that sometimes I make miracles. Other times I make something that could be described as edible, but definitely doesn’t need to be repeated or recorded for posterity. But the other evening I produced a really excellent pan fried fish. The fish was perfectly cooked, had a crunchy and tasty coating, and was absolutely delicious served with this simple, lemony aioli. What could be better? OK, world peace would be better, but so far I haven’t found the right recipe to make that happen.
But I now think I have tasty fried fish just about covered on this blog. So I can check that off my list. (This should allow me more time to work on world peace. Now, if I could only remember where I left my crystal ball!)
So stay cool, stay constant (no one feels comfortable or sometimes even safe with someone whose mood shifts faster than an Mk4 Toyota Supra), and stay informed. Always better to know what’s happening around you than to bury your head under a pillow. Even if what’s going on isn’t pleasant. Knowledge is power. And we all need to feel that we have at least some power over our own destiny and the destiny of our loved ones. Especially our children. Or at the very least, knowledge allows us to be semi-prepared to deal with circumstances over which we have absolutely no control.
As always, peace and love to all.
Lemon Aioli:
¼ c. mayonnaise
¼ c. sour cream
1 tsp. Dijon mustard
1 T. fresh lemon juice, or more to taste
scant ¼ tsp. kosher salt
freshly ground black pepper
Whisk all the ingredients together. Refrigerate until ready to serve.
Pan Fried Fish:
1 egg
⅓ c. unbleached all-purpose flour
⅓ c. plain dry bread crumbs
½ tsp. Old Bay Seasoning
1 tsp. seasoned salt
freshly ground black pepper
pinch cayenne pepper
1-1½ lb. fish with a firm, almost dense texture – the thicker the fillet the better, cut into serving sized pieces (I used ling cod the other evening, but halibut, catfish, tilapia, or red snapper would have been wonderful too.)
vegetable oil
1 T. unsalted butter
Whisk the egg in a small shallow container. (I use an 8-inch round cake pan.) Whisk the flour, bread crumbs, Old Bay Seasoning, seasoned salt, black pepper, and cayenne pepper together in another shallow pan. (And yes, I use another cake pan for this purpose.)
Place the fish in the beaten egg, and turn until every bit of the fish is coated with egg. Move the pieces to the flour mixture and let the pieces sit for a minute or two on the first side. Then turn the pieces over and make certain all sides are all well coated with the seasoned bread crumbs. Let the pieces sit again in the seasoned bread crumbs for a few minutes.
Meanwhile, coat the bottom of a frying pan with vegetable oil. Use a pan that will accommodate all the fish (not touching of course), but not larger than required. Add the butter and heat until the butter is sizzling.
Place the coated fish carefully in the pan. Cook for 3-5 minutes, depending on the thickness of the fish, or until the first side is nicely browned. Then carefully turn the fish and cook the second side for about 3-4 minutes or until golden brown. The internal temperature should reach 145 degrees.
Remove from pan and place on a paper towel. Serve immediately. Pass the Lemon Aioli.
FYI – The 10-Minute Rule for Cooking Fish from Orca Bay Foods:
“Measure the fish at its thickest point. If the fish is stuffed or rolled, measure it after stuffing or rolling.
Cook fish about 10 minutes per inch, turning it halfway through the cooking time. For example, a 1-inch fish steak should be cooked 5 minutes on each side for a total of 10 minutes. Pieces less than ½-inch thick do not have to be turned over. Test for doneness. Flake with a fork. Fish should reach an internal temperature of 145 degrees.
Add 5 minutes to the total cooking time for fish cooked in foil or in sauce. Double the cooking time for frozen fish that has not been defrosted.”
I love quiche. I also love shrimp. So yesterday, as I was planning what to cook for dinner, remembering that I had a tiny bit of Swiss chard that needed to be used, and some Swiss cheese that kept yelling at me from the deli drawer of our refrigerator, I put my thinking cap squarely on the top of my head! (But before I go on, don’t you just hate it when ingredients yell at you? And if you respond in kind, your spouse looks at you as if your mind has slipped yet another cog. That of course may be true in my case, but no one likes to be reminded of their incipient mental infirmity.) Anyway, the Swiss cheese won. So what to do with the lovely combination of Swiss chard and Swiss cheese. Of course the solution was evident. Make a French dish. Duh!
Actually there’s a bit more to it than quiche being a French invention. This bit of quiche history from the finedininglovers.com site, is most interesting and enlightening. I’ve edited the original article a bit, but not in any significant way.
“At its most basic, quiche is dough. There are numerable variations, but the most famous is quiche Lorraine. This was the first quiche that Americans learned of, thanks to Julia Child, and so it is the one most likely to come to mind. This specialty comes from the Lorraine region of France.
Alsace and Lorraine hug the border between France and Germany, so that Alsace and Lorraine are both French and German and are also their own unique place. The most ubiquitous dish from Lorraine is quiche. And the specialty quiche from Lorraine features Gruyère cheese, onion, fatty bacon (French lardons), and nutmeg as its primary flavors.
The history of quiche, a dish we think of as quintessentially French, is actually a liminal one, in that the dish is of German origin. The word ‘quiche’ comes from the German word kuchen, meaning cake. Thus quiche is a savory cake, and Lorraine is a rather new name for a region that, under Germanic rule, was called the Kingdom of Lothringen. There are 13th century recipes for egg and cream baked in a dough crust in Italy, so it is difficult to say exactly where such a simple and ubiquitous approach to baking first began. In the 14th century English recipe collection, The Forme of Cury, there is a recipe like this with the unappetizing name – Crustardes of flesh.” But back to this recipe, which I must say is appetizing!
But why a shrimp quiche you might ask?
Well, if you are following my posts, you know that our beloved upright, non-frost-free freezer is coming to the end of its very long and useful life. And because everyone and their cousin are apparently just discovering the joys of storing more than one day’s supply of food in their home since the pandemic, there isn’t an upright freezer to be begged, borrowed, or even stolen in our area. So using up our frozen food ASAP (especially seafood) has been the driving force behind many of the main dishes I have been currently preparing. (I really can make a short story long. Sorry about that!)
Anyway, I glommed this recipe together yesterday, and we were both very pleased with the result. The quiche was very tasty, and it hadn’t been that difficult to prepare. And I had used up some of the ingredients that were either quietly going bad or noisily reminding me of their presence.
So next time you get hungry for quiche, give this recipe a try. But remember, the nice thing about quiche is that it allows you to use almost any ingredient you have on hand. Love mushrooms, add them. Don’t care for shrimp, replace them with small chunks of Black Forrest ham. Matters not. As long as your egg batter is properly proportioned, and your choice of additives are not terribly wet, you’re good to go.
As always, have fun in your kitchen, don’t let your ingredients give you any guff, and keep an open mind. People with open minds (and ears) let new ideas in. They aren’t afraid that their long cherished beliefs just might be misguided. Open minded people welcome facts over feelings, science over skepticism, and experience over egotism.
Peace and love to all.
No-Roll Pie Crust
2 c. unbleached all-purpose flour
heaping ½ tsp. salt
1 tsp. sugar
scant ¼ tsp. baking powder
7 T. vegetable or canola oil
5 T. cold water
Whisk the flour, salt, sugar, and baking powder together. Whisk the oil and water together. Pour over the dry ingredients. Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of a fairly deep pie pan, then up and over the rim. Crimp or mold the pie crust around the edge to make it pretty.
Bake in a pre-heated 400 degree oven for 12 minutes. Remove from oven and set aside until you are ready to assemble the quiche. Reduce oven temperature to 375 degrees.
Shrimp, Sautéed Onion, and Spinach Filling
2 T. extra-virgin olive oil
½ med. yellow onion, diced
2 c. finely chopped Swiss chard or spinach, not packed
1 lb. raw shrimp, cut into small pieces
5 lg. eggs
¾ c. whole milk
¼ c. sour cream
¼ tsp. kosher salt, plus more for shrimp
freshly ground black pepper, plus more for shrimp
pinch ground nutmeg, plus a bit more for sprinkling
tiny pinch cayenne pepper
¾ c. grated mozzarella cheese
¾ c. grated Swiss, Gruyère, or Emmental cheese
Heat oil in a fry pan over medium-low heat. Add onions and cook, stirring frequently, until the onions start to become a light golden brown, about 20 minutes. (Don’t fry at too high a heat or the onions will start to burn. You do not want that to happen! Onions are bitter when they are burnt.)
Add the Swiss chard and sauté for a couple of minutes, just enough to wilt the chard a bit. Add the shrimp, season with a tiny bit of salt and pepper, and cook just until shrimp are barely done.
Meanwhile, in a medium bowl whisk the eggs, milk, sour cream, salt, pepper, nutmeg, and cayenne pepper together. Set aside.
Spread the onion, chard, and shrimp mixture on the crust. Sprinkle the cheeses evenly over the shrimp mixture. Pour the egg mixture on top. Sprinkle with nutmeg.
Bake the quiche until puffed and firm when touched in the center, 40-45 minutes. Remove from oven and allow to cool on a wire rack for 15 minutes before serving. To serve, cut into 6-8 pieces.
Whenever I think of my favorite food, oysters are invariably right up there in the top 10. And I used to be content with just dipping the raw oysters in beaten egg, then into salt and pepper seasoned cornmeal, and quickly fried in a modicum of vegetable oil. And to dip them in? Plain old mayonnaise.
Well the modicum of vegetable oil is still part of the equation, but the batter and dipping components have radically changed over the years. Mainly because as I’ve gotten older, my palate has become more sophisticated. Which in turn has resulted in my becoming a very picky eater. And no, not in the way “picky eater” is usually defined – unwillingness to try new dishes or even any dish that includes a small amount of food a person doesn’t like, as well as showing a strong preference for only a certain type of food. That definitely is not me!
So when I categorize myself as a picky eater, it means that every last morsel of food that hits my mouth better be pretty damned delicious! And why I have continued to search for a recipe that would provide me with oysters fried to delicious and crispy perfection. I mean really, why should I settle for anything less?!?! Well, for one reason and one reason alone. I COULDN’T PRODUCE OR FIND A RECIPE THAT TRULY WORKED FOR ME EVEN THOUGH I TRIED DOZENS OF TIMES! Plus I wanted a magnificent sauce, like the ones we experienced in New Orleans several years ago. (Didn’t realize at the time that the sauce was a rémoulade, because, well, I was born and raised in the state of Washington. What the heck did I know about fine Creole or Cajun cuisine? Well at least until we visited the fair city of New Orleans for Mardi Gras, that is!)
So bottom line, it has literally taken me decades to come up with this perfect combination. And because I would not settle for anything less than the best for you as well, I’ve refrained from posting any recipes for fried oysters or rémoulade sauce until today.
But the other night, using the fried oyster recipe from the butter-n-thyme.com site (Chef Steven), and the simplyrecipes.com site recipe for rémoulade sauce (Elise), I found the winning combination. And I am so excited to share these two marvelous recipes with you.
Of course, I changed things a bit on both recipes, but nothing of any real significance. So my sincere thanks go out to Steven and Elise. Because of you my search is over. Now I can just sit back (so to speak), pull out this recipe every time I get a hankering for fried oysters, and produce an oyster dinner fit for a king. (Or Mr. C. in this case!)
So if you too love fried oysters dipped in rémoulade sauce, give these recipes a try. Or if you are not a rémoulade fan, dip the oysters in your favorite tartar sauce or aioli. Or if you are not an oyster fan, serve the rémoulade sauce with something else. But if you are reading this post, I just have to assume you are interested in at least part of this winning combination. Of course you could just be reading this post to keep track of what that crazy Patti Carr is up to now. That’s OK too. (Hi Rebecca. G&G send our love to you and that Brady boy.)
Well that’s about all for now. Except to tell you that I’ve provided 2 recipes for Creole Seasoning and 1 recipe for Cajun Seasoning below. All 3 are great recipes. If you are going to build your own seasoning, which I would highly recommend, read the list of ingredients in each recipe and make your choice depending on which herbs and spices you own and already know you like. Whichever recipe you choose, these fried oysters and rémoulade sauce are going to be delicious. (You can probably even buy Creole or Cajun seasoning at your local grocery store. Imagine that! Perfectly acceptable alternative.)
As always, stay safe, stay positive, and keep cooking great food. Peace and love to all.
½ c. buttermilk
1 T. hot sauce (I use Frank’s RedHot)
20 oz. oysters, washed and drained (I use 2 – 10-oz. jars of oysters for the two of us)
½ c. cake flour (see recipe for homemade cake flour below)
½ c. cornmeal
2 tsp. Creole or Cajun seasoning (see recipes below)
½ tsp. kosher salt
freshly ground black pepper
¼ tsp. granulated garlic
¼ tsp. granulated onion
1/8 tsp. dried oregano, crushed in the palm of your hand to release the natural oils
1/8 tsp. dried thyme, crushed in the palm of your hand to release the natural oils
vegetable oil
lemon wedges
Whisk the buttermilk and hot sauce together. Add the drained oysters, cover, and place in refrigerator for about 30 minutes.
Mix the cake flour, cornmeal, creole seasoning, salt, pepper, granulated garlic, granulated onion, oregano, and thyme together in a shallow pan. Taste the mixture and add more of whatever you think is missing.
When ready to cook, heat the oil in a large frying pan. (I use just enough oil to cover the bottom of the pan.)
Remove the oysters from the buttermilk, shake a bit to remove some of the buttermilk, then place in the flour mixture. Coat both sides. Place so they are not touching each other in the hot oil. (Oil temperature should be about 360 degrees.)
Fry the first side to golden brown, then gently flip to the other side. Remove from pan and onto a paper towel lined serving plate when the second side is also nicely browned. Serve with rémoulade sauce (see recipe below), tartar sauce, or aioli. Pass lemon wedges.
LOUISIANA STYLE RÉMOULADE SAUCE
¾ c. mayonnaise
1 T. yellow mustard
1 tsp. paprika (not smoked)
1 tsp. Cajun or Creole seasoning
1 tsp. prepared horseradish
1 tsp. dill pickle juice
2 squirts hot sauce, or more to taste (I use Frank’s RedHot)
1/8 tsp. granulated garlic
Mix it up. Refrigerate until ready to use.
EMERIL’S ESSENCE CREOLE SEASONING
2½ T. paprika
2 T. salt
2 T. garlic powder or granulated garlic
1 T. freshly ground black pepper
1 T. granulated onion or onion powder
1 T. cayenne
1 T. dried oregano
1 T. dried thyme
Combine all the ingredients and store in an airtight container.
CREOLE SEASONING MIX (my recipe)
1½ tsp. onion powder
1½ tsp. granulated garlic
1 tsp. kosher salt
1 tsp. white pepper
1 tsp. freshly ground black pepper
1 tsp. paprika
½ tsp. dry mustard
½ tsp. dried thyme
½-1½ tsp. cayenne (depends on how much heat you like or can tolerate)
½ tsp. gumbo file
Combine all the ingredients and store in an airtight container.
CAJUN SEASONING (I have no idea whose recipe this is or where I found it)
2 T. paprika
1 T. granulated onion or onion powder
1 T. granulated garlic
1 T. dried oregano (Mexican oregano preferred) (If the dried oregano leaves are large, break them down a bit in a mortar and pestle or spice grinder)
1 T. dried thyme
1 T. freshly ground black pepper
1 T. kosher salt
1 tsp. cayenne
Combine all the ingredients and store in an airtight container.
Cake Flour:
½ c. unbleached all-purpose flour (fluffed and leveled off)
1 T. cornstarch
Place the flour in a mixing bowl. Remove 1 tablespoon of the flour and place it back in your flour container. Add the cornstarch and whisk it all together. (This aerates the mixture so the consistency is similar to “real” cake flour.)
Use in any of your recipes that call for cake flour. And yes you can double or triple, etc. this recipe.
Whenever I’m feeling lazy, but still know that sometime that evening we are both going to think having dinner is a damn good idea, I remember that I have a pound of frozen shrimp in the freezer. And why shrimp you might ask. Well, shrimp defrosts easily, and takes very little time to cook. And besides, we love shrimp.
So yesterday being no exception (me feeling lazy that is), I went on line looking for a new way to prepare shrimp. And if at all possible, in a soup or chowder. (And no I don’t know why I was feeling hungry for soup in July. I just was.) Anyway, I found this recipe on the damndelicious.net site, and it was just that. Damned Delicious! And oh so easy to prepare.
So much so, that I actually had enough oomph left over to mix up a batch of Jiffy cornbread and throw it in the oven. (And no, I don’t usually use a cornbread mix. But yes I always have a package on hand for emergencies. Like when I only have enough strength to mix 3 ingredients together. That kind of emergency.)
So I’m feeling rather happy with myself for pulling together a really delightful dinner last evening with such a small amount of effort. And even happier to be able to share this wonderful recipe with you. I did make a couple of minor changes to the original recipe, but that’s just me.
So I highly recommend that you make this chowder sometime soon. It has just enough spicy heat to be perfect on a hot summer evening. And of course, it would be wonderful served in the dead of winter.
So as always, eat well, stay well, and think good thoughts. It’s amazing how contented you will feel if you make a special effort to appreciate the good things in your life. (It’s called “counting your blessings”.) Peace and love to all.
4 thick slices of meaty bacon, diced
1 lb. large shrimp – peeled, deveined, and cut in half or thirds
1 small onion, diced
3 cloves garlic, finely minced
¼ tsp. kosher salt
freshly ground black pepper
2 tsp. smoked paprika, or more to taste
½ tsp. dried oregano
½ tsp. dried basil
tiny pinch crushed red pepper flakes
3 c. chicken stock
1 bay leaf
2 c. corn kernels
¼ c. heavy cream
1 T. cornstarch
2 T. chopped fresh parsley leaves
Cook bacon in a medium sized pan until brown and crispy. Using a slotted spoon, transfer the cooked bacon to a medium sized bowl and set aside. Remove all but 1 tablespoon of the bacon grease from the pan. Add shrimp; cook until pink, remove from pan and add to the bowl with the cooked bacon. Set aside.
Add the onion and gently cook until soft. (You don’t want the onion to brown.) Add garlic; cook for 1 minute.
Stir in the salt, pepper, smoked paprika, oregano, basil, and red pepper flakes; cook for a couple of minutes.
Whisk in the chicken stock and bay leaf. Bring to a boil, reduce heat, and simmer uncovered for 15-20 minutes. Meanwhile whisk the heavy cream and cornstarch together.
When the stock has cooked for 15-20 minutes, whisk in the cream and cornstarch slurry. Over medium heat, stir until the mixture comes to a boil and thickens slightly. Discard the bay leaf before adding the corn, cooked bacon and shrimp. Bring back to a boil, adjust seasoning, and serve piping hot garnished with the fresh parsley. Lovely served with warm cornbread.
Since we are not drifting into our local grocery stores on Camano Island and in Stanwood with any regularity or alacrity right now, I asked Mr. C. to pick up a double portion of fresh salmon when he made our last grocery run. Dutifully performed, I prepared all of the salmon he brought home using my tried and true, can’t get much easier, lazy cooks method for rendering salmon (or any firm-flesh seafood) beautifully tender and succulent. (Recipe below.)
I had a hankering for both salmon fillets and for salmon patties. So Wednesday night I served pan fried salmon, coleslaw, and leftover Oven Roasted Yukon Gold and Sweet Potatoes with Fresh Sage Leaves. (Recipe on site)
Last night I used the remaining cooked salmon to prepare salmon patties, and served them with the leftover coleslaw from the night before, and a baked sweet potato split between us. (See a pattern here with leftovers? Believe me, this is not the norm in our kitchen.) Anyway, I found the recipe for these salmon patties on the Natasha’s Kitchen site. (Terrific food site BTW) Although I already have a great recipe (Salmon Cakes) on this site, it just looked like too much work yesterday afternoon. Plus I always like to try new recipes.
We both really enjoyed the salmon patties. They were perfectly seasoned and not at all dry. Also in their favor was the fact that they had been easy to form and stayed together very well while they were being cooked. (Doesn’t always happen when making patties – of any kind!) And because these patties were so delicious, and they had been so easy to prepare, I highly recommend treating your family to a salmon pattie dinner in the very near future. Now all I have to do is figure out what to serve with my leftover salmon patties. And the beat goes on…..
As always, stay safe, stay connected, and stay happy. Peace and love to all.
3 T. extra virgin olive oil, divided
3 T. unsalted butter, divided
¾ c. finely minced onion
½ c. finely diced red, yellow, or orange bell pepper (or combination)
2 lg. eggs
3 T. mayonnaise
1 tsp. Worcestershire sauce
1/8 tsp. granulated garlic
¼ tsp. seasoned salt
freshly ground black pepper
¼ c. minced fresh parsley
1 c. Panko bread crumbs
¾ -1 lb. cooked salmon, flaked
Heat 1 tablespoon of the olive oil and 1 tablespoon of the butter in a large fry pan. Add the diced onion and bell pepper. Sauté until the veggies are softened. Remove from heat and cool.
Meanwhile, whisk the eggs, mayo, Worcestershire sauce, granulated garlic, seasoned salt, pepper, and parsley together in a mixing bowl.
Add the cooled veggies (don’t wash the pan), along with the Panko bread crumbs, and salmon to the egg mixture. Stir well to combine ingredients.
Using a large ice cream scoop, place formed patties on a wax paper lined platter or baking sheet. Press down slightly to flatten the patties. Cover and refrigerate for a couple hours before cooking.
Heat another tablespoon of the olive oil and 1 tablespoon of the butter in the saved fry pan over medium heat. Add the salmon patties and sauté 3½ to 4 minutes per side or until golden brown and hot. (If salmon patties brown too quickly, reduce heat.) Remove to a paper-towel lined plate. Add remaining olive oil and butter as required. Serve hot with your favorite tartar sauce or mayonnaise.
PAN FRIED SALMON FILLETS WITH LEMON AND CAPERS
1-1½ lb. salmon fillets, bones removed and at room temperature
fine sea salt
freshly ground black pepper
3 T. unsalted butter
1 tsp. lemon zest
3 T. fresh lemon juice, or more to taste
3 T. capers, drained
Lightly sprinkle the flesh side of each piece of salmon with salt and pepper.
Melt the butter in a large frying pan. Stir in the lemon zest, lemon juice, and capers.
Place the salmon fillets, skin side up in pan. Cook over medium heat until slightly brown, about 4 minutes. Turn the fish with a spatula, and cook just until the internal temperature reaches 145 degrees at the thickest part of the salmon. Remove from heat, and pour the pan juices, including capers, over each piece of fish. Serve immediately. Or as in this recipe, allow the salmon to cool, then refrigerate until ready to assemble the salmon patties.
