I love Fish and Chips and this is the best way to make it and make it the right way. This recipe should feed 4 but if you are really hungary….just sayin’, and make the tartar sauce below to go with it.
- Crisco Oil for frying
- 1 cup flour
- 1 large egg, beaten
- 1 cup beer
- 2 lbs. cod or haddock
- salt and pepper to taste
Heat oven to 375 degrees. Line a cookie sheet with paper towels and set a wire rack on top. Set aside.
In a medium size pot, heat about 3 inches of oil to a temperature of about 360-365 degrees.
Mix the flour with the 1/4 tsp. salt and then whisk in the egg until smooth and slowly add the beer.
Cut the fish into 3 inch strips, dip into the batter and carefully set on the wire to drain while you dip all the fish. Any leftover batter, just double dip what you can to use it all up.
Doing 2-3 at a time, cook the fish for about 3 minutes, turn over and cook until golden and cooked through. Set on the racks to drain and while hot, sprinkle with salt and place in the oven to keep warm while you finish all the fish off.
Now go and get the tartar sauce you made and set it on the table along with the french fries you have made. (your recipe – just make sure you double fry them for the best).
Tartar Sauce
- 1 celery stalk, cleaned and chopped fine
- 2 tbsp. finely chopped garlic dill pickles
- 1 tbsp. horseradish
- 1 tbsp. flat leaf parsley, finely chopped
- 1/4 tbsp. dry mustard powder
- 6 -7 tbsp. good mayonnaise (not salad dressing)
- 1 tsp. freshly squeezed lemon juice
- pinch of salt and pepper
Combine in a bowl, mixing really well. Cover and place in the refrigerator for about an hour before serving. This is a real WOW tartar sauce.
Bell Peppers Stuffed With Turkey
In the past, I have never warmed up to stuffed peppers. Maybe it was the texture or the flavors, I don’t know BUT I do know this recipe put my head in a spin. All the while it was baking in the oven, I could swear the neighborhood was lining up at the front door. It is beyond fabulous. Give it a go!
- 1 lb. lean ground turkey
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 grated onion
- 1 1/2 tsp. poultry seasoning
- 1 tbsp. chopped fresh parsley
- 1/2 cup sour cream
- 1 cup cooked rice (1/3 cup raw)
- 4 large peppers, cut in half, seeded
Cook the rice (1/3 cup rice and 2/3 cup water) and salt until done.
Spray a medium size roaster with non-stick spray and set aside.
Prepare the peppers by cutting half, removing the stems and all the seeds. Shave off the pointy top part so they sit better. Arrange in the roaster and set aside.
In a large bowl mix the turkey, seasonings, onion, sour cream and rice by hand and then fill the peppers equally.
Sauce
- 1 can condensed Campbell’s tomato soup
- 1 can chicken broth (could use beef)
- 1 tbsp. tomato paste
- salt and pepper to taste.
Pour the sauce over the peppers and bake in a 350 degree oven for about 75-90 minutes. When ready to take to the table, spoon all the sauce over the peppers. OMG! These are sooooo delicious.
- Even if you don’t care for bell peppers, you will love this recipe.
Corn, Avocado and Rice Summer Salad With Or Without Chicken
RECIPE # 1727
Another great salad to enjoy. Easy peasy to make for four people.
- 1/2 cup rice, rinsed and drained
- 4 fresh ears of corn, husks and silk removed
- 1/2 cup toasted pecans, coarsely chopped
- 1/3 cup fresh baby spinach, torn into bite size pieces
- 3 tbsp. olive oil
- 3 tbsp. fresh squeezed lime juice
- 1 avocado, seeded, peeled and quartered
- slices of roast chicken, if using
In a large pot of boiling water, add the rice. Reduce the heat and simmer for about 35-40 minutes, or if you have one, use a rice cooker and set the timer.
While the rice is cooking, spray the corn with cooking spray and place on the barbecue grill for about 8 minutes, turning often. Remove from the grill and let cool to the touch. Cut the corn from the cobs.
Drain the rice. In a large bowl, add all the ingredients, toss to mix while still warm. Spoon in four equal portions and top with an avocado piece. If you wish to bring it up a level, add slices of roasted chicken on the side. (perhaps left-overs from Sunday dinner).
Serve with warmed Brioche buns. Ooohhhhh!
In a word…YUM!
Better Than I Make Braising Beef Stew
On Sunday, Don decided to make a stew. I always made them but said go ahead. He did, and this is better than I would/could ever make.
- 4 tbsp. good olive oil
- 2 tsp. grated garlic
- 2 lbs. trimmed stewing beef, cut into 1-2 inch cubes
- 1/4 cup flour (approximately)
- 5-10 baby red potatoes, cut in half
- 1 small onion, chopped
- l small turnip, peeled and cubed
- 2 cups, sliced carrots (2-3)
- 2 cups sliced celery (3 large stalks)
- 1 large yellow beet, peeled, halved and sliced
- 1 cup red wine
- 1 cup beef stock
- 1 can diced tomatoes (14.5 oz.)
- 1 bay leaf
- 1/2 tsp. dried thyme
- 1 tsp. dried parsley
- 1/2 tsp. allspice
- 1 beef boullion cube
- 2 tsp. cornstarch
- salt and pepper to taste
Put the potatoes, tomatoes, carrots, celery, turnip and yellow beet in a large pot and set aside. Have the beef broth and wine measured out and set aside.
Heat a large braising pot on high heat. Add 2 tbsp. oil and garlic. When hot, add the beef and sear each piece about 2 minutes each side. Transfer out after 5 minutes.
Without washing the pan, add the remaining 2 tbsp. oil, scraping up the wonderful beef bits on the bottom of the pan. Add the onions and cook for about 5 minutes. Add the wine and beef broth. Once this begins to boil, turn off the heat and pour the entire mixture into the reserved pot with all the vegetables.
Add the spices and seasonings and bay leaf. Stir gently to combine. Turn the heat to low and braise for about 4 hour to 4 1/2 hours.
About 30 minutes before serving 1/2 cup of the liquid, add the cornstarch, whisking until smooth. Add the the stew and stir gently to combine. This will thicken the ‘gravy’.
Add a small crisp salad, dinner roll and a glass of a nice red wine.
**I told you this was the best.
Homemade Sausage Rolls
My Christmas tradition has always been to have homemade sausage rolls for breakfast as we opened gifts. Don has continued this for me and makes the best sausage meat to ever be put into puff pastry.
- 2 tsp. dried sage
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. dried marjoram
- 1 tbsp. brown sugar
- 1 pinch ground cloves
- 2 lbs. ground pork
In a small bowl put all the ingredients, EXCEPT the pork and mix really well.
In a large bowl place the pork and break it up with a fork. Add the spices and, with clean hands, mix it all together. When done, form into a two rolls the size of a looney.
Prepare the puff pastry as per the package instructions. Roll it out and place half of the pork on the first sheet, and roll to cover. Wet your finger with water to seal the seam edge. Repeat for the second sheet of puff pastry.
How you cut these depends on what the occasion is: a wine and cheese gathering with friends – small one bite portions. Family for breakfast or brunch – 4-5 inch pieces.
Place the sausage rolls on a parchment lined baking sheet and bake in a 350 degree oven for approximately 35-40 minutes. Test the pork to see that it has reached the 160F internal temperature but also making sure not to burn the pastry.
These are absolutely fabulous.
The Best Crispy Roasted Potatoes Ever
My Mom could make the very best roasted potatoes, especially if cooking a pork roast. Here is another way, perhaps a little longer time-wise, but it is so worth it, you won’t mind.
Serves 4
- 2 lbs. Russet potatoes, peeled and cut into 1 1/2 inch cubes
- 1/4 cup each butter and olive oil
- 1 tsp. crushed fennel seeds
- pinch of salt
The big secret here is to boil them first just until fork tender. Drain well.
In a roasting pan, heat the oil and butter in a hot (425 degree) oven for about 3 minutes. Remove from oven.
CAREFULLY now-stand back and, with a slotted spoon, add the potatoes. Sprinkle with salt and fennel seeds, and stir to coat.
Put back in the oven and roast for about 50-55 minutes, making sure to turn the potatoes every 20 minutes. They are crispy on the outside and soft on the inside.
Island Chicken
This can be a great ‘company fare’ meal if you want it be . Turn up the ante a bit by simply adding different vegetables or a special salad if for a family meal.
- 3 boneless, skinless chicken breasts, cut in half
- 2 tbsp. butter
- 2 ripe avocados, peeled and sliced
- 2 tsp. grated fresh ginger
- 1/2 cup chicken broth
- 1/2-3/4 cup heavy whipping cream
- 1/4 cup crisp cooked bacon, crushed
Preheat oven to 400 degrees. Using the 2 tbsp. butter, cook the chicken for about 10 minutes and then remove from the heat.
In a processor, put all the ingredients up to the whipping cream and process until smooth.
Butter a large baking dish and place the chicken in, laying each breast flat and pour the avocado mixture over the top. Bake for 10 minutes, remove and sprinkle the bacon over the mixture, and bake for a further 10 minutes.
In a word or two – yum, yum and yum. Sorry that is three. All that is needed would be warm dinner rolls and a glass of a nicely chilled Pinot Grigio.
Shrimp And Scallops in Limes
I know…who would think it at this time of year? Well, entertaining is a great task to take on and this will simply put you at the top of the heap. Ready?
- 3 large limes
- 3/4 cup coconut oil
- 1 garlic clove, minced
- 1 tsp. fresh grated ginger
- 1/2 cup fresh lime juice
- 1/3 cup white wine
- pinch of salt and pepper
- 1 lb. medium shrimp, peeled and deveined
- 1/2 lb. scallops
Wash the limes and pat dry. Cut in half lengthwise, squeeze out the juice and measure 1/2 cup. Scrape out the pulp and set aside.
In a large skillet, heat 2 tbsp. oil and add the garlic and ginger. Saute until golden and add the remaining oil, lime juice, wine, salt and pepper. Add the shrimp and scallops cook, stirring constantly for about 4-5 minutes.
Spoon the mixture into the lime shells (be sure to scrape out the pulp first). Garnish with some lime zest and add a beautiful salad.
Shrimp Croquettes
If you are like me, you are always trying to find something a little different to impress company or even your family. This might do the trick. It is not expensive to make and I think you will be glad you tried this.
- 2 -3 tbsp. butter
- 1/2 cup flour
- 1 1/2 cups milk
- 1/4 cup heavy cream
- Olive oil
- 1/4 cup minced onion
- 8 large mushrooms, cleaned and minced
- sea salt
- Canola oil for frying
- 1 cup flour
- 4 lightly beaten eggs
- 2 cups panko crumbs
In a saucepan, melt the butter over a low heat. Add the flour gradually, whisking for 7-8 minutes until it turn a light golden colour. Whisk in the milk and cream gradually to ensure no lumps remain. Turn up to a high heat and bring to the boil. Remove from the heat immediately and let it cool.
Put enough oil in the frying pan to coat the bottom and set the heat to medium. Add the onion, and stir until it becomes translucent. Add the mushrooms and cook for a few minute more until all the liquid has evaporated. Remove from heat and transfer to a bowl. Let this cool for about 12-15 minutes.
Put about 2-3 tablespoons of butter in a frying pan and add about 2-2 1/2 lbs. of cleaned and deveined shrimp (large). Cook and stir until they turn pink. Remove from the heat immediately and let cool enough to handle. Chop into small pieces. Add the shrimp meat to the mushroom bowl Add the sauce and mix gently to incorporate. Season lightly with salt and pepper.
Line a cookie sheet with parchment paper and spread the mixture out in an even layer and freeze for 25 minutes. It should be solid but still workable. Remove from the freezer, and with 2 spoons, make balls about the size of melon balls. Repeat until all the shrimp mixture is used.
In a medium saucepan, add enough oil to cover a candy thermometer and heat until it reaches 375 degrees.
While heating up, in separate bowls, add the flour, the eggs and panko crumbs in shallow dishes. Roll the balls in the flour, dipping into the beaten eggs and then rolling in the panko crumbs. Fry them (a few at a time) for about 3 minutes. When cooked, remove and place on paper towels. Sprinkle lightly with salt.
Arrange on a platter and serve warm. Take your bow as they are so yummy and ‘damn you did this’. These could be served with a bowl of lime wedges on the table.
Triple Chocolate Cheesecake With an Espresso Glaze
Okay, our family is now over the moon with just the name of this recipe. After all, isn’t chocolate another food group?
Let’s begin – it is not difficult.
Crust
- 1 pkg. of chocolate wafers
- 1/4 cup granulated sugar
- pinch of cinnamon
- 1/3 cup unsalted butter, melted
In a food processor, pulse the chocolate wafers until a coarse form. Add the sugar and now pulse until fine crumbs. Transfer to a bowl, add the melted butter, and cinnamon. Stir until it is evenly blended. Spray the sides and bottom of a 9″ spring form pan with Pam. Line with parchment paper. Press the cookie mixture onto the bottom of the pan in an even layer. Refrigerate until ready to assemble.
Filling
- 8 oz. milk chocolate, chopped
- 4 – 250 g pkgs. cream cheese, room temperature
- 1/2 cup sour cream, full fat
- 1 cup sugar
- 4 eggs, room temperature
- 1 tsp. cinnamon
- 2 tsp. pure vanilla extract
- 1 large lime, zest only
- boiling water
Preheat your oven to 325 degrees. Place milk chocolate in a microwave bowl and heat for 60 seconds. Stir and microwave until just a few pieces remain. Stir until completely melted and set aside.
In your electric mixer, beat the cream cheese until smooth, scraping down the sides. Add sour cream and sugar and continue to beat until the sugar is blended. Beat in the eggs, one at a time, until completely smooth. Add the vanilla and lime zest. Pour over the chilled crust in the spring form pan.
Wrap the spring form pan with foil up the sides half way. Place in a large roasting pan and fill with water 1/2 inch deep. This will prevent it from cracking. Bake in the oven for about 50-60 minutes. It should have a small jiggle when you gently shake the pan. It will firm up while cooling.
Remove from the water bath and take off the foil wrap. Set on a rack to cool. Place in the refrigerator to complete cool, uncovered for 3 hours. Cover and refrigerate overnight. To remove from the pan, run a paring knife around the sides of the cake and remove the outer ring.
Espresso Glaze
- 4 oz. specialty dark chocolate, chopped
- 1/2 tsp. espresso powder
- 1/2 cup whipping cream
- 2 tbsp. corn syrup
Place the chocolate in a heavy bottomed saucepan, add the espresso powder, cream and syrup. Bring to a bare simmer and stir constantly until the chocolate is melted. Cool slightly.
Place the cake on a platter and when ready to serve, pour a little of the still warm glaze over the cake and garnish with the ingredients listed below.
Garnish
- chocolate curls, for garnish
- fresh blackberries, raspberries for garnish
- flaked sea salt, for garnish
Classic Belgian Mussels
At breakfast we were taking about the different places we have been to and Don recalled, with a gleam in his eye, about the mussels he had (many times) in Belgium. This is what everyone drooled over while consuming them.
- 1 tbsp. butter
- 2 small shallots, peeled and sliced thinly
- 1 garlic clove, crushed
- 2 sprigs thyme
- 4 lbs. mussels, scrubbed and debearded. Be sure to discard any that remain open when tapped
- 1 1/2 cups Belgian beer
- salt and pepper
- 1/2 cup crème fraiche
- 3 sprigs flat leaf parsley. Stems removed and chopped
- 1 baguette, sliced
Melt the butter in a saucepan over medium heat. Add the shallots, garlic, thyme and sweat until the shallots are translucent.
Add the mussels, beer and a pinch of salt and pepper. Cover and cook for 3 minutes. Make sure the lid is tight.
Remove the lid and add the crème fraiche. Cover again and cook for no longer than 4 minutes. Discard any mussels that have not opened.
Stir in the parsley and taste the broth. If needed, add a pinch more salt and pepper. Mussels release a salty brine naturally.
Serve in a 4 large bowls with sliced baguettes on the side for dipping.
Enjoy!
If you really want to do it up the European way, make your own thinly sliced French fries. Cook them twice. This way they are crispy on the outside and soft on the inside. Together: heaven or as one lady we were watching looked like, the angels were singing to her with each bite.
Pasta Bake -So Flavourful
I love pasta – any kind, and of course with bacon and butternut squash – how can you lose?
- 1 butternut squash (2 lb.) peeled, cut in 1 inch cubes
- 1/4 tsp. crushed red peppers
- 5-6 slices of bacon, cooked crisp and chopped
- 2 tbsp. olive oil
- 4 cups elbow pasta
- 1 tub three cheese cooking crème
- 1/4 cup whipping cream
- 2 cups of shredded four Italiano cheese, divided
Heat oven to 400 degrees.
Spray a 13 x 9 inch baking dish with a non-stick product like Pam. Combine the squash, crushed red peppers, and olive oil. Pour into baking dish and bake for 35-40 minutes until the squash is tender. While this is cooking, cook the pasta as directed, omitting any salt.
Drain the pasta, reserve 1/3 cup of the water. Add to the squash mixture with the cooking crème, cooking water, whipping cream, bacon and 1 cup of the shredded cheese. Mix lightly .
Level it out in the pan and sprinkle the remaining cheese on top.
Bake for 2-25 minutes until heated through completely.
Serve with a crisp green salad, warm dinner rolls and, of course, a nice cold beverage.