Lucky 13 Recipe II: Dan My Man's Lighter Fish Nuggets and Fried Pickles - And a Confession

Every once in  a while this home cook's recipes don't work.  But I don't feel so bad when I see Bobby Flay's test kitchen helpers tell him that he needs to work on something during an episode of one of my favorite shows, "Thowdown." 

Today, I'd like to confess to you that I tried something new, and I failed.  But hey, life is all about taking risks, right?   Can't play it safe; not even in the kitchen. 

Such was the case with the lamb shank I cooked for our 13th anniversary.  Don't get me wrong;  it was flavorful.  The "lemon broth" I made to go over the lamb and the veggies gave this dish a hearty deconstructed "stew-like" quality. 

But I'd never tried to roast lamb shank before.  I had only braised it.  Had I taken the time to do a Google search or gone here Food Network Cooking Guide for Lamb, I would have quickly learned that the butcher's instructions given when I purchased the shank weren't going to work as I thought they would.  I guess you can roast lamb shank, but it takes some special way of doing it which I haven't mastered yet.

                                         My failed attempt at a Deconstructed Lamb Stew
                                                  Tasty, but it wasn't quite there...


I made a promise to you all when I started this blog that I wouldn't post any recipes that didn't work.  My photos might not always turn our perfectly because I am not a great photographer.  I am still learning the art of plating.   That's what makes this blog my "adventure."  But I want the recipes that I post for you to work when you try to recreate them. 

I hope you will say, "Mary Kay, I appreciate your candor and you not wanting me to waste my time making something that won't turn out that good.  Oh, and by the way, you are looking pretty foxy these days.  I can tell that power yoga you are doing is really working."

...Maybe the later is wishful thinking on my part.  :.)

Okay, let's get serious! 

I always know that Dan's fried fish recipes turn out wonderfully.  He is my loving husband and my "fry daddy."  As promised, I am bringing you his creation tonight.

We don't fry food very often, for obvious health reasons.  When we do, we've learned to make it a little lighter.  Like any indulgence, this is a once every few month deal - nothing to be put into your regular meal rotation.  Let's face it; it's hard to make anything fried truly "healthy."

It was only a few years ago when Dan and I really started "cooking."  Up until then, we opened a lot of boxes.  Neither of us has had any formal culinary training - we both watch a lot of Food Network!   And now look at us - winning cooking contests - getting recipes published.  

Cooking is something that we love doing together.  When I am developing a recipe, he will help me gather ingredients and vice versa.  The couple who cooks together, stays together. 

Over the years, Dan's prepared other cook's "fried" fish recipes and they've turned out great.  And he's often used boxed beer batter to make the process either.  But now he's come up with his own beer batter recipe that is light and fluffy and frankly, it's going to knock your socks off.

So here we go:

Ingredients: 

60 ounces canola or vegetable oil
1 lb. white fish, such as snapper, sole or flounder
1/2 cup hamburger dill chips
2 cups all purpose flour
3/4 tsp. pepper
1 tsp. salt, plus a little extra for seasoning
1/2 tsp. dried dill weed
1 large clove garlic, minced (about 1 tbs.)
1 tbs. paprika
1 tbs. seafood seasoning
1 tsp. onion powder
1 extra large egg
8-10 ounces light beer


Other: 

A couple of unpeeled garlic cloves (optional)
Basil and parsley (optional)

Directions:

Preheat oil to 360 degrees.  Dan recommends that you use a candy thermometer. 
If using the unpeeled garlic and herbs (recommended), these are added to the oil while it is preheated.  Remove herbs before adding the fish and discard.  This step will "infuse" the oil with wonderful flavor. 

In a large mixing bowl, add the flour, salt, pepper, dill weed, minced garlic, paprika, seafood seasoning, and onion powder.  Add egg.  Using a fork, blend the egg with the dry ingredients until mixed well.  You will start to see "pearls" form from the wet flour. 

Add in the beer and whisk well until completely blended. 

Cut fish into nuggets or bite-sized pieces.  Season with a little salt.  This helps to "dry" the fish slightly and makes the batter stick.

Dip fish into batter and CAREFULLY drop into hot oil.  Cook for about a total of three minutes.  Do not over crowed the pan - cook in batches.   Transfer to a plate lined with a paper towel.  Salt the batches of fish lightly as they come out of the oil. 

Repeat the batter and frying process with the pickles, but do not salt the pickles before or after cooking as they are salty.  The pickles may only take about 2 minutes.  Adjust cooking time accordingly.

Serve immediately.

See you soon!  Oh, I am working on an un-stuffed cabbage recipe tonight. If that works, I might bring that to you later this week instead. 

Cheers!

Lucky 13 Recipe I - Caesar's Crispy Chicken with Tomato-Mustard Dressing and Goat Cheese

Caesar's Crispy Chicken -  The secret is in the breading!

Today is my anniversary weekend - no, not for my blog.  That is coming up in December and I thank you for a great three years - more to come on that later!

I am talking about my lucky 13th wedding anniversary. 

Then-  October 28, 1999 -

                                                                       

Now - 

I met the love of my life, Dan, in October of 1999.  Both married before and working on our day job careers, we were married one year later.  

We are what the wedding vows are all about - we've been with each other through great times, good times, health issues and more. 

Yeah, we've both put on some weight.  In the old days, that would mean we are "happy." ;.)
Yes, I was doing the "Ivana" thing with my hair and dress there at the wedding.  13 years later, I'm so much more "relaxed."  

AKA - I am no longer  "high maintenance."

True love isn't about "buying" someone something; if you handle the budget or bills, you're buying yourself something so -- what's the point?  It's about knowing that person inside and out; forgiving their flaws (we all have them), and growing with each other each and every day. It's about mutual dreams and goals -  And I hope to be bringing you this same post 20 years from now. 

I wasn't even a good cook when I first married Dan.  And do you know what his first meal was that he cooked for me?  Frozen Chicken Cordon Bleu with Jalapeño Poppers (meat and veggies).  

In addition to our girth, we've both grown in the culinary arena since we married and are now both great home cooks. So over this next week, I am going to post three new recipes;  first, I am focusing on one of Dan's all time favorites; chicken cutlets.  But these aren't his mama's chicken cutlets (which are fabulous btw) - I'm "Kicking it up a notch" with the Caesar breading and a fresh grape tomato dressing. 

The chicken is super crispy.   You are going to love it!

Next, Dan will make his famous {light} fish and chip recipe with fried pickles - that's for me.  And finally, I'll be making our romantic anniversary meal - Roasted Greek Lamb Shank.  

Caution:  We might deviate a little from being totally healthy here as it's a "celebration of life," but as I often say, "When you mess up, just eat less the next day!" 

So here we go with the first recipe:

Serves 2 -4, depending on how hungry you are!

1 large egg, beaten
1/2 tsp. anchovy paste
1 tsp. Worcestershire sauce
2 tsp. fresh lemon juice
1 clove microwave dried garlic, crushed
1/2 cup all purpose flour
1/2 tsp. freshly ground black pepper
1 tsp. seafood seasoning
1/2 cup plain Panko breadcrumbs
1/2 cup Italian seasoned breadcrumbs with Romano cheese
1.25 lb. chicken cutlets

Dressing:

1/4 cup quartered grape tomatoes, quartered
1 tbs. grainy mustard
1 tsp. white wine vinegar
Salt and pepper to taste
2 tbs. olive oil
Fresh chopped parsley and basil, to taste
1 ounce soft goat cheese

Other:  Canola oil cooking spray

Preheat oven to 425 degrees F. 

Combine the egg, anchovy paste, Worcestershire sauce, and lemon juice into a flat bowl big enough for dipping the chicken into.  Place a peeled garlic clove along with two tablespoons of water into a glass bowl.  Microwave on high for about 7-10 minutes until the garlic dries.  At this point you should be able to pulverize it with a chef's knife.  Add garlic crumbles to the egg mixture and whisk. 

Note:  This method with the garlic adds a nice subtle - almost roasted - garlic flavor to the chicken without being overpowering.

Combine the flour, pepper and seafood seasoning (I used Old Bay) in another bowl.  Add the Panko and Italian breadcrumbs to a third plate or bowl. 

Now that you have your breading station assembled, dredge each chicken cutlet into the flower, the egg mixture, and then into the breadcrumbs.  Repeat until all of the chicken is coated evenly.  I like to press the breadcrumbs into the chicken. 

Place chicken on a cookie sheet on a wire rack to ensure even browning.  Spray lightly with cooking spray on the top.  Bake for about 25 minutes until juices run clear.  Adjust cooking time accordingly for your oven.

While the chicken is baking, combine the tomato, mustard, wine vinegar, salt, pepper and oil in a bowl.  Toss in the herbs and mix well.

Top chicken with the tomato "dressing" and the goat cheese.  I suggest serving this dish with fresh wilted kale.  Yum!

Variation:  If you want more "dressing," you can add a little more olive oil. 

I'll see you back here soon this week with those other dishes I promised. 

Mushroom and Zucchini Ragu

My Ragu is Served over Mushroom Gnocchi

 

Every once in a while as a home cook, you make something that you just know is super  delish without getting affirmation from anyone else.  Tonight’s recipe falls into that category.

Last night was my 51^st birthday.  Hubby Dan took me out to our local Japanese restaurant for all-you-can-eat sushi.  We were stuffed to the gills (pun intended).  So much so, we didn’t even touch the cake Mama Pirri bought us.  If you don’t know who Mama Pirri is, you have to read through my other posts.  She is Dan’s mom.

I got hungry for gnocchi when my friend and Dan’s cousin, Betsy, told me that her husband made homemade gnocchi this weekend after sampling them in San Francisco.  That made me recall a time in the Old North End of Boston about 15 years ago when I ate nothing but gnocchi for three dinners (out of choice).  Of course, I was a size 4 back then!

Tonight I bring you gnocchi topped with a delicious mushroom and zucchini ragu.

I found these wonderful mushroom gnocchi at a local store this weekend (Target).  I would highly recommend making this sauce with this gnocchi if you want the “Full Monty” experience. 

The key to healthy eating is to eat a little of what you want with something that’s slimmed down.  I could have made a big beef sauce with these - instead, I opted for this lighter vegetarian meal.

Family Friendly Tip:  If you don’t want to use the wine in the sauce, try low sodium chicken broth and take out 1/2 tsp. of the salt in this dish.

*Notes: 

I freeze fresh basil in that I grow into “basil cubes,” which consists of 1 1/2 tsp. of coarsely chopped basil in each cube along with water.  This is an old grandmother’s trick, but one that works!  If you don’t have basil ice cubes, just substitute fresh basil.

I used petite baby bella mushrooms.  If you cannot find these, use baby bella and cut into eight pieces. 

I used one of those new cool provolone and fontina blend cheeses to top this.  But use any cheese that you like. 

Ingredients: 

1 tbs. light olive oil
1/2 medium yellow onion, diced
1/4 cup sliced baby carrots
Pinch or two of crushed red pepper
1/2 tbs. chopped garlic
1/2 tsp. dried crushed rosemary
3 basil ice cubes*
6 ounces petite baby bella mushrooms, halved (larger ones quartered)*
1/2 tbs. butter
1/4 cup extra dry vermouth, optional (see notes)
14-15 ounces petite diced canned tomatoes, drained
1 1/2 tsp. coarse sea salt
Freshly ground black pepper, to taste
2 cups shredded zucchini, divided

Other:

Sharp Provolone and Fontina pasta blend shredded cheese, optional
Fresh chopped grape tomatoes, optional

 Directions:

Add olive oil to deep skillet, along with yellow onion, carrot, and crushed red pepper.  Sauté for about three minutes until softened. 

Add in garlic, rosemary and one of the basil ice cubes for 1/3 fresh basil.  Cook for about two more minutes. 

Add in the mushrooms and butter.  Sauté for about three minutes until mushrooms begin to brown.   

Add the vermouth, if using;  let cook out about two minutes. 

Add the tomatoes, the salt and pepper.  Bring to boil and reduce to simmer, about 30 minutes.

Note:  Whatever pasta you use, I suggest you reserve 1/2 cup of the starchy cooking water.

Add the cooking water and 1 cup of the zucchini along with the two remaining basil cubes.   Cook over low heat for about five minutes.

 If using fresh basil, wait and garnish at the end. 

 

 

 

Serving Suggestion:  Top with remaining raw zucchini, the cheese blend and fresh chopped grape tomatoes to give this a nice fresh pop. 

 

 

 

 

 

 

 

Wasabi-Lemon marinated Grouper topped with Creamy Red Potato Mash and Herbed Tomatoes & Mushrooms

 

It's been a busy time.  I'm still working on an e-learning project - and I'm patiently waiting to hear back on notification for a few more online cooking contests. 

This weekend we will be attending the Oktoberfest celebration once again.  I'll be posting pictures of that and a new October recipe very soon.  

I love October... not only because its my birthday month (I'm 51 next week), but it's the month that I married the love of my life, Dan.   

You can check out previous "October" pictures on this blog. 

It's Grouper season here in Florida.  Here is a five-star restaurant-style recipe that won't break the bank.  Let me rephrase that -  This is a bit of a late 80's - early 90's five star throwback recipe.  It's similar to something I recall eating when I was in the 18-25 range, with the exception of one "kicked up" ingredient; wasabi!

Yes, it's grouper marinated in white wine, wasabi and lemon, and then masterfully baked and then broiled with creamy fresh red potato on top.  (I love this trick because it's a way to feel like you're eating potato without feeling guilty). 

I've also have a fantastic "double" topper made from dry white wine, fresh mushrooms, grape tomato, lemon juice, Worcestershire sauce, a little finishing butter and a pop of fresh herbs. 

This dish takes a little time and TLC to prepare, but it's worth it.  All you need is fresh roasted asparagus on the side. 

Note:  I recommend getting out the good olive oil -- the kind you use to dip your bread -- when you make the herbed tomato and mushrooms.  However, if you only want to use one kind (the light), you certainly can. 

I like to select grouper that is filleted about 1/2 inch thick, and one that will fit nicely into my 9 X7 oval casserole dish for a perfect presentation out of the oven (for a nice family-style meal).  However, you can bake this in any dish you like. 

Lemon and garlic finishing butter can be found near your fresh seafood case.  If you cannot find it, you can substitute regular butter, a 1/4 tsp. chopped garlic and add in more lemon juice to taste.

So here you go!

Ingredients:

Serves 2-3

1/2 - 3/4 lb. fresh grouper fillet
1 cup 2% milk (optional)

For the Wasabi-Lemon Marinade:

3/4 cup dry white wine*
1/2 tbs. fresh lemon juice
1/2 tsp. wasabi paste (or to taste)

Grouper seasoning: 

1/2 tsp. seafood seasoning

For the Creamy Red Tomato Mash:

1 large red potato, cut into eight pieces
1 tbs. butter
1/2 tsp. dried dill weed
1 tbs. low sodium chicken broth (or water)
1/2 tbs. light olive oil, plus a drizzle
Pinch or two Seasoned salt, to taste

For the Herbed Tomato and Mushrooms:

1 tbs. good quality olive oil, divided
10 pieces steakhouse-style sliced white mushrooms
1 tbs. softened lemon and garlic finishing butter, divided
grape tomatoes, halved (about 1/2 cup)
1/2 tsp. Worcestershire sauce
Squirt or two fresh lemon juice*
1 tbs. dry white wine*
Assorted fresh herbs (parsley and basil work nicely)

Other: 
Cooking spray
Paprika (optional)
Fresh lemon slices (optional)

*repeated ingredients


Directions:

About 2 hours before cooking, marinate grouper in 2% milk.  Cover and refrigerate.  This step is optional.

30 minutes before preparation:  Pat fish dry with paper towel if marinating in the milk.  Add wine and lemon juice to a bowl and whisk in the wasabi paste.  Add the fish.  Cover and refrigerate for another 30 minutes and then;

Preheat oven to 350 degrees. 

Remove grouper from marinade.  Pat dry with paper towel.  Season on both sides with seafood seasoning. 

While the oven is preheating and the fish is taking the refrigerator chill off, add potato, butter, dill weed and chicken broth to a microwave safe bowl.  Cover with plastic wrap and microwave on high (about seven minutes) until the potato is soft.  Add the olive oil (minus the drizzle) and the seasoned salt.  Mash potatoes.  Let cool.

Note:  I like to put them into the freezer to cool for a few minutes while I prep my side dishes.

Add grouper to a casserole dish coated with cooking spray.  Top grouper with cooled potatoes and a drizzle of olive oil.  Bake for 20 minutes, uncovered.

After 20 minutes, turn on the broiler.  Continue to broil for about ten minutes, until the top of the potatoes is browned to your liking.  Adjust cooking time accordingly for your oven and broiler.

While the fish is under the broiler, add half of the olive oil, the mushrooms and half of the finishing butter to a sauté skillet.  Sauté until browned, about five minutes, turning as needed.   

Add the grape tomatoes, Worcestershire sauce, lemon juice and white wine.  Add remaining olive oil and the finishing butter.  Simmer lightly until combined.  Add in the fresh chopped herbs.

Top the fish with paprika and lemon slices before serving. 

Note:  Wine can be omitted;  replace with low sodium chicken broth. 

Pair with a nice white Bordeaux (sauvignon blanc/Semillon blend).