Batter Up!

I often crave a good fish fry and I especially love mine done in a really good beer batter but I think I have found something that actually works better. While on one of my recipe hunts I came across a batter for fish that uses a can of 7-Up. The more I thought about it I realized this was a great idea even more so than using beer. The carbonation has always been a key component in getting that light puffiness that you look for in a good beer batter but what the beer does not give you is.....sugar and lots of it. That is where the 7-Up fits the bill brilliantly. It has enough carbonation to ensure that it puffs up but it also has a very high sugar content to create a caramelized crispiness that you don't quite achieve using the beer. Plus the lemon lime flavoring actually imparts an interesting flavor dimension to take your normal fish fry to a whole new level.

7-Up Fish Batter

1 egg
1 c. pancake mix
8 oz. 7-Up (approximately)
additional pancake mix
Fish filets of your choosing, also works well with shrimp, scallops or clams.

Mix egg, pancake mix and 7-Up together well. Dip thin fish fillets, which have been coated with pancake batter (shake both in plastic bag) and chilled about 20 minutes in mixture. Remove 1 at a time and deep fry for 4 to 6 minutes at about 400 degrees. Remove onto paper towels to drain.

Hats Off To A Special Lady

photo/zutronic/flickr

A discussion about women, who could pull off wearing big hats and look stunning, got me to thinking about my Aunt Lena. My Aunt Lena was a full figured blond haired blue eyed Italian girl. In those days it seemed that all the ladies had really big hair, my Aunt was no exception. That head of hair was all hers unlike my grandmother who always wore a wiglet to give her that Marge Simpson effect. I was always fascinated by the importance of hats back then; they were almost a form of societal status. Just as important were the gorgeous boxes that contained those beautiful head toppers. Somewhere along the line we lost the genetic ability to be able to pull off wearing such artistry on our heads without looking ridiculous. Definitely an era that has come and gone, hopefully it will return someday, for that seemed to be such a glorious time.

There was another thing that my Aunt Lena was famous for and that was her linguini with red clam sauce. It was always her special holiday dish and if we were lucky a special addition to our weekly Sunday dinner. I have always preferred the white clam sauce but Aunt Lena's red clam sauce was always the exception, one of the best that I have ever had to this day.

Aunt Lena's Red Clam Sauce

2 c. chopped onions
1 lg. green pepper, chopped
8 cloves garlic, minced
12 oz. mushrooms, sliced
2 tbsp. olive oil
2 tbsp. water
4 (6 1/2 oz.) cans chopped clams, with liquid
1 (61/2 oz.) can of minced clams, with liquid
1 tsp. dried basil
1/4 tsp. crushed hot red pepper
1/4 tsp. ground black pepper
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste

In 4 quart covered saucepan, sauté onions, green pepper, garlic and mushrooms in olive oil and water over medium low heat until onions are translucent. Add remaining ingredients and simmer, covered, over low heat for 45 minutes.

Serve over pasta.

photo/maomau/flickr

Julie's White Clam Sauce

1/4 cup pure olive oil
4 cloves garlic
Small white onion, chopped
1/4 stick of butter
1 1/2 cup clam juice
1/4 cup chopped parsley
1/4 cup of oregano
salt and fresh ground black pepper to taste
5 -6.5 ounce cans of chopped clams with liquid
1 doz. fresh clams, optional as an added tasty garnish

In frying pan sauté garlic and onion in oil for one minute over moderate heat, add 1/4 stick of butter, add clam juice and bring to boil. Add parsley, oregano, salt, pepper, clams and let simmer for 15 to 20 minutes.

Serve over pasta

Pike and Puppies

The fish were always biting when we were up at our cabin on the lake in Canada. It was nothing for us to catch a dozen or more a day. The bulk of our catch was Northern Pike, wicked little teeth on those suckers let me tell you. My father would clean them by scaling them removing the head and insides and leaving the body and tail in tact. My mother would take all the fish and place them in a big tupperware container pouring an entire bottle of Italian salad dressing on them. My mother would then place the lid on the tupperware and stick the fish in the refrigerator to marinate for a few hours. When dinner time started to roll around my father would fire up the grill to get it nice and hot to cook and char the fish. The Italian dressing not only flavors the fish beautifully but all the little bits of seasoning in the dressing create a wonderful little crust on the skin. While my father was tending to the fish my mother would be in the kitchen preparing one of the many side dishes that would accompany our meal including our absolute must have favorite; Jalapeno hush puppies. They were always crisp on the outside and tender in the middle and that little kick from the jalapeno peppers always added a nice contrast and balance to the sweetness of the fish.

Jalapeno Hush Puppies

1 c. flour

1 c. cornmeal

1 lg. onion, chopped

1 tsp. baking powder

1 tsp. salt

1 tbsp. sugar

1 egg, beaten

1 (17 oz.) can cream corn

2 or 3 chopped jalapenos

Mix as you would for cornbread; if too thick add a little water. Drop into hot deep fat. Dip spoon into hot fat and batter will slide right off. This batter keeps well in refrigerator for several days.

If you would like a more uniform ball shape use melon baller or small ice cream scoop to form the batter.

Photo/brooksba/flickr

Longing for Bora Bora

My friend Chrissy longs to lie on the beaches of Bora Bora with nothing more to do than motion to her own personal bronze Adonis to bring her yet another margarita. I know, it sounded pretty darn good to me as well; luckily Chrissy has been kind enough to include me in this longing for relaxation in paradise. I look forward to the possibility but for now am content to just daydream about it.
The more that her and I got talking about this magical place the more I wondered about the food there. The cuisine of the island is internationally renowned for its fresh fish, exotic fruits and vegetables which are prepared with a Polynesian influence and a touch of French flair.

POISSON CRU - The name of this dish is pronounced "PWAH-sun croo"

Ingredients:

1 pound fresh Ahi Tuna, diced or cut in thin slices (may also use halibut)

1/2 cup carrots, shredded

1/2 cup scallions, thinly sliced

1/2 cup tomatoes, diced, plus slices or cherry tomatoes for garnish

1/2 cup cucumber, small dice

1/2 cup red bell pepper, small dice

1/2 cup fresh coconut milk (canned may be substituted)

1/4 cup lemon or lime juice, freshly squeezed

1/2 – 1 teaspoon Tahitian vanilla extract (or to taste)

salt and pepper to taste

parsley or chives for garnish

Instructions:

Mix the tuna and lemon or lime juice together with salt and pepper. Allow to marinate several minutes, or until the tuna begins to look "cooked." Mix the vanilla with the coconut milk, then combine the balance of ingredients, season to taste and serve.

This recipe will serve two as a main course or four as an appetizer.

Pod People

This is quite the favorite dish in our house these days it is requested at least a few times a week. I made over a pound of snow peas done up this way yesterday and they are already gone. This makes a great vegetarian meal with the addition of tofu for some added protein.

Snow Peas and Water Chestnuts

1/2 to 3/4 pound of snow peas
1/2 cup sliced water chestnuts, canned
2 large cloves of Garlic sliced thin
3 tbsp. vegetable oil
2 Tablespoons of Oyster Sauce
1 Tablespoon of Fish Sauce

Remove the tips from the snow peas and remove the strings, heat oil in frying pan and sauté the garlic. Add the snow peas, sliced water chestnuts Oyster sauce and Fish Sauce cook for 10 minutes.

We eat this as a vegetable dish but feel free to add beef, pork, shrimp or chicken.