June Fry Fish Day
Dinner
drink:
- 1 Bottle of white wine (Sauvignon Blanc, Chardonnay, Riesling, Albarino, Gewurztraminer, Viognier, or Pinot Gris)
- 2/3 cup white
sugar
- 3 oranges
(sliced) or may substitute 1 cup of orange juice)
- 1 lemon (sliced)
- 1 lime (sliced)
- 2 oz. brandy
(optional)
- 1/2 liter of
ginger ale or club soda (ginger ale for those with a sweeter tooth!)
- Pour wine in the
pitcher and squeeze the juice wedges from the orange, lemon, and lime into
the wine, add brandy if desired. Toss in the fruit wedges (leaving out
seeds if possible) and add sugar. Chill overnight. Add ginger ale or club
soda just before serving.
If you'd like to serve right away, use chilled white wine and serve over lots of ice.
Addition ideas: diced mango, cubed pineapple, sliced strawberries, peaches, fresh blueberries, raspberries, kiwi, a shot or two of gin, brandy or rum, a cup of citrus-flavored soda.
Appetizer: for 8 onion rings ( see recipe cards for all - saved)
2 large white onions
3 slices mozzarella cheese
2 cups (250 g) flour
5 eggs
2 cups (230 g) breadcrumb
oil, for frying
marinara sauce: To make sauce: In a medium bowl, combine ½ cup mayonnaise, 1 TBS ketchup, 2 TBS creamy-styled horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and 1 ½ tsp cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.
Peel and cut onions (how to cut onion rings youtube) into 1-centimeter (½ inch) rings. Separate the rings.
Slice the mozzarella into 4 even strips.
Place a smaller onion ring in the center of a larger one.
Fill the gap between the rings with the mozzarella strips. For extra cheesiness, use two layers of cheese. Repeat with remaining onion rings and freeze for 1 hour.
Place the flour, eggs, and breadcrumbs into three separate bowls.
Coat each prepared ring in the flour first. Then dip into the egg, then the breadcrumbs, then the egg again, and one last time into the breadcrumbs. Repeat with the remaining onion rings and place in freezer.
Heat the oil in a pot over high heat.
Fry the rings until golden brown, being careful not to fry them for too long as the cheese may ooze out completely.
Drain on a paper towel, then serve with marinara!
Enjoy!
Spinach
Salad— 1 cup hulled,sliced strawberries * 2 TBS white wine vinegar * 2
TBS basil * 1 TBS olive oil * 1 tsp sugar * salt/pepper * 5 oz baby spinach,
washed, dried * 1/4 cup cream cheese * 1/4 cup slivered almonds IN BLENDER
combine vinegar, 3/4 cup strawberries, basil, olive oil, sugar, salt pepper to
taste - blend/puree TOSS SALAD: combine spinach, almonds,
remaining strawberries, cream cheese * drizzle with blender mix/dressing Serves 4 - 6
OR make . . . Tomato Cucumber Avocado Salad with Basil Pesto – serves 6
OR make . . . Tomato Cucumber Avocado Salad with Basil Pesto – serves 6
1/2 pound red cherry tomatoes or grape tomatoes, halved
1/2 pound yellow cherry tomatoes or grape tomatoes,
halved
2 avocados , diced
1 cucumber , sliced
1/3 cup red onion , diced
1/4 cup basil pesto - these days there are so many good
store-made pesto sauces
1 tablespoon lemon juice
salt and pepper to taste
In a large bowl, combine halved red and
yellow cherry or grape tomatoes, diced avocado, sliced cucumber, diced red
onion.
Add basil pesto and lemon juice to the salad and toss to
combine. Season with salt and pepper, if desired. Use more basil
pesto, if desired.
4 Fish
Choices (whatever is in season, buy on sale and freeze for the fish fry
whenever you wish) . . .
Fried
Trout — serves 2 - 2 skin on trout fillets -- 1 TBS olive oil - 1 TBS
butter - 2 garlic cloves minced - 3 TBS parsley - 1 TBS lemon juice -
salt/pepper to taste ///// salt/pepper the fish &
check for bones * melt butter in olive oil * skin side down 2 min with fillets, then
flip gently with spatula * cook for 1 min * add garlic,parsley, lemon juice add salt/pepper and cook for 1 min more or
until flakes easily
Fry LARGE
MOUTH BASS—4 fillets /serves 4, skin removed ** 1 cup flour * salt/pepper to taste * 4
TBS butter * 1 TBS garlic clove sliced thin * 1/4 cup basil, parsley, oregano
mixed * 2 TBS lemon juice ///// salt/pepper the fish & check for bones,
dredge in flour * 2 TBS olive oil to pan, heat up, add fish * fry 3 min per
side * remove fish, add butter, garlic and fry until golden brown, then add basil, parsley, oregano mix
- remove from heat add lemon juice carefully add salt/pepper ** place fillet on
plate with garlic mixture as topping
Fry Cajun style Catfish— 2 fillets/serves 2 = about a pound * 1 tsp paprika * 1/2 tsp oregano * 1/2 tsp thyme * 1/2 tsp cayenne pepper * 1/2 tsp salt * 1/2 tsp pepper * 2 TBS olive oil * lemon slices to garnish //// mix spice/herbs in dish, set aside * rinse fish, dry & check for bones * coat each fillet with herbal spice mixture - press with fingers * heat olive oil over med heat * open windows for blackening smoke to escape, add fish, cook 3/4 min ea side * top
with
lemon wedges, serve immediately
SALSA (makes 3 cups): 2 firm, cold medium tomatoes * 2 jalapeno peppers * 1 clove garlic * 1 tsp salt * 1 1/2 cups water * juice of 1 lime * 2 TBS diced white onion * 2 TBS fresh cilantro**// First grill the tomatoes 10 min then the jalapenos 10 min, turn over after 5 min, cook until both sides barely black - place in bowl to cool down about 15 min - place in blender with most of ingredients (not onion or cilantro) - pour into bowl, dice tomato, add onion and cilantro - chill
Fry some
FRESH WATER fish (above)!
or try
the pan fried TILAPIA n Tortilla . . .
1 cup
frozen corn, thawed * 1/2 cup chopped onion * 1 cup red apples, chopped * 1/2
cup red bell pepper, chopped * 1/2 cup cilantro, chopped * juice from 1 lime *
1.5 lbs (6) tilapia filets * cajun seasoning * 2 TBS olive oil * corn tortillas
+ Sour cream w/1/4 tsp cayenne pepper, squeeze of lime and 1/2 tsp cilantro MIX
IN BOWL corn, onion, apples, bell pepper, lime and cilantro - set aside
SPRINKLE both sides of fish with cajun seasoning to taste and add some salt
HEAT olive oil, cook fish 3 minutes ea side PLACE 1/2 filet in warmed tortilla
/ top with sour cream and corn mixture Serves 2 ea = 6 people
Serve all with Garlic
Bread
This is a super easy
way to make delicious home-made garlic bread, using left over hot dog buns,
and/or flat/thin sandwich breads. The cooking time is about 5-7 minutes, and
the serving size is one bread serving, cut into eight even pieces. Here we go…..
4 servings of white
hot dog buns or whole wheat flat/thin sandwich breads, cut into 8 even pieces
about 1/4 cup
vegetable oil (or extra virgin olive oil, if not fasting)
pastry brush
garlic powder,
paprika, parsley
salt and pepper
(optional)
non stick pan
Cut your breads, and
lightly dab some oil on one side of each piece (the part that you are going to
season). Next, sprinkle garlic powder, paprika (not too much), and parsley.
Finally, for an even tastier flavor, lightly season with salt and pepper, if you
wish. On low heat, warm your non stick skillet, and toast your breads for about
5-7 minutes on the garlic side, and 1 minute on the opposite side.
(hint- I found that the thin, round sandwich breads needed 7 minutes to toast
on the seasoned side, whereas the hot dog buns needed only 5-6 minutes on the
seasoned side). That’s it !!!! Enjoy !!!
Desert: German chocolate Cake – 12 servings
Parchment
paper
2 (4-oz.)
packages sweet chocolate baking bars*
2 cups
all-purpose flour
1
teaspoon baking soda
1/4
teaspoon salt
1 cup
butter, softened
2 cups
sugar
4 large
eggs, separated
1
teaspoon vanilla extract
1 cup
buttermilk
Coconut-Pecan
Frosting ***
Garnish:
chocolate-dipped toasted pecan halves
Step 1
Preheat
oven to 350°. Lightly grease 3 (9-inch) round cake pans; line bottoms with
parchment paper, and lightly grease paper.
Step 2
Microwave
chocolate baking bars and 1/2 cup water in a large microwave-safe bowl at HIGH
for 1 to 1 1/2 minutes or until chocolate is melted and smooth, stirring once
halfway through.
Step 3
Combine
flour and next 2 ingredients in a medium bowl.
Step 4
Beat
butter and sugar at medium speed with an electric mixer until fluffy. Add egg
yolks, 1 at a time, beating just until blended after each addition. Stir in
chocolate mixture and vanilla. Add flour mixture alternately with buttermilk,
beginning and ending with flour mixture. Beat at low speed just until blended
after each addition.
Step 5
Beat egg
whites at high speed until stiff peaks form; gently fold into batter. Pour
batter into prepared pans.
Step 6
Bake at
350° for 25 to 30 minutes or until a wooden pick inserted in center comes out
clean. Remove from oven, and gently run a knife around outer edge of cake
layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes.
Remove from pans to wire racks; discard parchment paper. Cool completely (about
1 hour). Spread Coconut-Pecan Frosting between layers and on top and sides of cake.
Garnish, if desired.
Coconut-Pecan
Frosting
2 cups
chopped pecans
1
(12-oz.) can evaporated milk
1 1/2
cups sugar
3/4 cup
butter
6 egg
yolks, lightly beaten
2 cups
sweetened flaked coconut
1 1/2
teaspoons vanilla extract
Step 1
Preheat
oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or
until toasted and fragrant, stirring halfway through. Cool completely (about 20
minutes).
Step 2
Meanwhile,
cook evaporated milk, sugar, butter, and egg yolks in a heavy 3-qt. saucepan
over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and
sugar dissolves. Cook, stirring constantly, 12 to 14 minutes or until mixture
becomes a light caramel color, is bubbling, and reaches a pudding-like
thickness.
Step 3
Remove
pan from heat; stir in coconut, vanilla, and pecans. Transfer mixture to a
bowl. Let stand, stirring occasionally, 45 minutes or until cooled and
spreading consistency.
and/or do new orleans, blues or reggae ---->
June 7/8 ---After supper, enjoy New Orleans festival @ Sport
Center 121 E Sunset, Henderson
live musical performances from zydeco, Cajun and Creole
bands 12 - 9 PM
.
