1/2 cup all purpose flour
1/2 cup milk
1 egg
1 tbsp milk
1/2 tsp salt
1/2 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp oregano leaves
1/2 cup yellow cornmeal
2 lbs fish fillets, steaks or pan dressed ( cod, flounder, bluefish, shark steak, tuna steak, or swordfish steak, to name a few)
1/2 cup vegetable oil
Directions:
Mix all ingredients except the cornmeal, fish and oil. Place cornmeal on waxed paper. Coat both sides of the fish with the cornmeal, then dip into the batter. Heat oil in a cast-iron skillet until hot. Place 3 to 4 fish in hot oil and cook over medium to medium low heat until golden brown. Turn and continue cooking until golden brown and fish flakes with a fork. Repeat with remaining fish. Serve with country fried potatoes and green beans or collard greens, cornbread or homemade biscuits and honey butter. Yes lawd!!!
Sunday, October 12, 2008
Chesapeake Crab Cakes
Living in the Chesapeake area introduced me to a LOT of good foods. Having a fisherman for a father, grandfather and uncle (no, they're not the same person!! sheeeeeesh!!) didn't hurt either. I've had croakers, bluefish, flounder, oysters, clams, lobster, porgies, striped bass (also known as rockfish) and the ever delicious Maryland blue crabs. This particular recipe came to me while I was working in a seafood department for a supermarket chain. One of my regular customers asked me how it tasted so I finally broke down and made it so I could give an accurate report. Gotta keep up good customer relations, yanno. These went VERY well with some steamed veggies and a good beer!!
Ingredients:
1 pound jumbo lump crabmeat
1 cup seasoned fine dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dry mustard
1 teaspoon worcestershire sauce
2 whole green onions, including tops, chopped
1 egg
2-3 tablespoons mayonnaise or Miracle Whip
oil for frying
Directions:
Pick over crab meat, getting out all shells and cartilage. Flake crabmeat with fingers into small shreds. Combine with 1/2 cup bread crumbs, salt, pepper, dry mustard, worcesterchire sauce, onion and egg. Mix well, then mix in enough mayo or Miracle Whip (miracle whip WILL change the taste and give it a certain TANG)until the mixture clings together. Using your hands, shape into 8 patties. Coat with remaining bread crumbs. Set on wax paper, cover with more wax paper and chill for one hour or longer. Fry in about 1/2 inch of hot oil in a skillet until browned. Turn and brown other side. Serve with sliced lemon and tartar sauce with some steamed vegetables and a nice ice cold lager!!
Ingredients:
1 pound jumbo lump crabmeat
1 cup seasoned fine dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dry mustard
1 teaspoon worcestershire sauce
2 whole green onions, including tops, chopped
1 egg
2-3 tablespoons mayonnaise or Miracle Whip
oil for frying
Directions:
Pick over crab meat, getting out all shells and cartilage. Flake crabmeat with fingers into small shreds. Combine with 1/2 cup bread crumbs, salt, pepper, dry mustard, worcesterchire sauce, onion and egg. Mix well, then mix in enough mayo or Miracle Whip (miracle whip WILL change the taste and give it a certain TANG)until the mixture clings together. Using your hands, shape into 8 patties. Coat with remaining bread crumbs. Set on wax paper, cover with more wax paper and chill for one hour or longer. Fry in about 1/2 inch of hot oil in a skillet until browned. Turn and brown other side. Serve with sliced lemon and tartar sauce with some steamed vegetables and a nice ice cold lager!!
Mom-Mom's Chicken and Rice
My grandmother used to make this dish that was just fantastic, and so very very simple. Recently, I experimented with it and voila!!! Mom-Mom's chicken and rice. Talk about a slice of heaven...YUM!!!
Ingredients:
1 whole roaster chicken
2 cups of white rice (uncooked)
1 large sweet onion
1 pint whole fresh mushrooms (optional)
Black pepper
garlic powder
chili powder
sea salt
Directions:
Place the whole roaster into a large saucepan or cast iron dutch oven and cover with water. Bring to a boil and season with pepper, garlic powder, chili powder and sea salt. Turn heat down to medium low. Chop up the onion into small to medium chunks and add into the mixture. Cover and walk away. Check back 20-30 minutes and stir. Repeat until chicken falls off the carcass.
Once the meat is off the carcass, pick all bones, skin, and gristle out of the sauce pan and discard. Add in the two cups of rice and turn heat to medium and cover again. Check mixture every 10 minutes until rice is cooked and fluffy,stirring frequently. Chop and sautee the mushrooms in some butter then add to the mix as well. Bring to a simmer and let sit for about 10-15mins, stirring constantly. Serve in bowls with bread and butter.
Ingredients:
1 whole roaster chicken
2 cups of white rice (uncooked)
1 large sweet onion
1 pint whole fresh mushrooms (optional)
Black pepper
garlic powder
chili powder
sea salt
Directions:
Place the whole roaster into a large saucepan or cast iron dutch oven and cover with water. Bring to a boil and season with pepper, garlic powder, chili powder and sea salt. Turn heat down to medium low. Chop up the onion into small to medium chunks and add into the mixture. Cover and walk away. Check back 20-30 minutes and stir. Repeat until chicken falls off the carcass.
Once the meat is off the carcass, pick all bones, skin, and gristle out of the sauce pan and discard. Add in the two cups of rice and turn heat to medium and cover again. Check mixture every 10 minutes until rice is cooked and fluffy,stirring frequently. Chop and sautee the mushrooms in some butter then add to the mix as well. Bring to a simmer and let sit for about 10-15mins, stirring constantly. Serve in bowls with bread and butter.
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