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Re: Easter supper
Looks good to me.
- Light Keeper's Kid
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Re: Easter supper
Mummmm Same to you
Mike
Mike
Re: Easter supper
Peas! Gross!
Re: Easter supper
The channel cat fried like that sounds really good right now. I remember the time you cooked that for us, it tasted so much like chicken I was calling it chicken... I think it was the gravy that made them taste like the ultimate chicken tenders.
The bluegill stuffing looks good to me also. I'd try a bowl full, or two...
The bluegill stuffing looks good to me also. I'd try a bowl full, or two...
Re: Easter supper
Chef Strider strikes again.Thanks for the cooking class, and thanks for the great idea for stuffing.
- Beve
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Re: Easter supper
Bluegill stuffing...what a great idea! Thanks for the play by play. And it's a very affordable and delicious meal too. I'm guessing you could really vary up some recipes with boiling fish in homemade stock like that?
Re: Easter supper
Yes, the freshwater fish I have used don't impart a very "seafoody" taste to stocks so I like to start out with the shrimp shells (heads work too). After that you can add whatever kindof meat, vegetables, pasta, rice, stuffing you name it and the whole pot will taste real shrimpy.Beve wrote:I'm guessing you could really vary up some recipes with boiling fish in homemade stock like that?
As for the peas being "gross", I was raised on a variety of foods. We were forced to eat our brocolli, cauliflower, liver, squash, okra, Brussels sprouts, eggplant, sauerkraut and whatever else our mother blessed our plates with. I attribute my upbringing, and exposure to other cultures in my adult life to my appreciation of different foods, and in fact there are few, if any foods found in an American grocery store I would call "gross". I have to admit though, that I'm not partial to any dishes that include any part of an animal's digestive tract - apologies to lovers of that Saturday morning "breakfast of champions", AKA menudo
Kim
- Night Wing
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Re: Easter supper
I always like your recipes. They always include photos.
Re: Easter supper
Thanks for all the great info Mr. Strider. I always enjoy your posts.
Re: Easter supper
That looks exquisite Do you ever use any fish heads to create stock?
Re: Easter supper
Haha, I gave some FW redfish heads to an Okinawan a couple of years ago and she used them to make stock. I haven't gotten that far, but if this is a challenge I just may give it a shot!yakin ag wrote:Do you ever use any fish heads to create stock?
Kim
Re: Easter supper
Ha! You be the guinea pig, let me know how it turns out
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Lunch
I make my own breading from flour (fresh ground whole wheat sometimes), corn meal, seasoning salt, lemmon pepper and regular pepper.
This is 1/3 of a fillet from a 5 lb hybrid (thick).
Fry in grease or better yet butter.
Served with home made bread, sliced thick and lightly toasted, real butter and strawberry preserves.
Made an excellent hot lunch.
Oh and Pecan Sandies for dessert
This is 1/3 of a fillet from a 5 lb hybrid (thick).
Fry in grease or better yet butter.
Served with home made bread, sliced thick and lightly toasted, real butter and strawberry preserves.
Made an excellent hot lunch.
Oh and Pecan Sandies for dessert
Re: Easter supper
You know, The Bruceville/Lorena area could use a great resturant. You always make me hungry with your cooking posts.
- Maulwalker
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Re: Easter supper
Very cool ideas, Kim. I'm a big fan or finding second lives for leftovers and other cooking by-products, so I will definitely be re-using my shrimp shells in this fashion in the future. How long do you guesstimate you boiled the shrimp shells with the broth before straining them out? 15-20 minutes?
Re: Easter supper
Maulwalker, 15-20 minutes will do just fine. Heck, I forgot one of the most important ingredients in the stock - a bit of celery and I had some tooMaulwalker wrote:Very cool ideas, Kim. I'm a big fan or finding second lives for leftovers and other cooking by-products, so I will definitely be re-using my shrimp shells in this fashion in the future. How long do you guesstimate you boiled the shrimp shells with the broth before straining them out? 15-20 minutes?
George, shame on you for posting that pic your wife's homemade bread I will be frustrated in all my culinary ventures until I get that vision out of my head, and the taste out of my mouth!
Kim
Re: Easter supper
This thread is lacking at least 2 obligatory "YOU SUCK"s.
I guess I need to stop C&R'ing everything I catch.
I guess I need to stop C&R'ing everything I catch.
Re: Easter supper
I did forget to mention the secret to a crispy, crunchy beer battered coating....
Dip the fish in the beer batter and coat thoroughly. Then dredge in the seasoned flour, making sure all the wet areas get coated. Immediately place in the hot oil, taking care to manage the heat so as to not burn the coating while frying.
This HEB Frying Flour is the stuff, man. I've tried a lot of others but this has a true, Southern flavor. I've fried chicken and shrimp in it and they is fantastic
Kim
Dip the fish in the beer batter and coat thoroughly. Then dredge in the seasoned flour, making sure all the wet areas get coated. Immediately place in the hot oil, taking care to manage the heat so as to not burn the coating while frying.
This HEB Frying Flour is the stuff, man. I've tried a lot of others but this has a true, Southern flavor. I've fried chicken and shrimp in it and they is fantastic
Kim
Re: Easter supper
Kim, I plagiarized your beer batter recipe this w/e and it was a hit! Very good! I used HEB fyring flour, but I switched from keystone to Dos Equis
Re: Easter supper
A fine choice! Glad it worked for youyakin ag wrote:Kim, I plagiarized your beer batter recipe this w/e and it was a hit! Very good! I used HEB fyring flour, but I switched from keystone to Dos Equis
Kim
Re: Easter supper
Yammy!! Sound great!!Strider wrote:Yes, the freshwater fish I have used don't impart a very "seafoody" taste to stocks so I like to start out with the shrimp shells (heads work too). After that you can add whatever kindof meat, vegetables, pasta, rice, stuffing you name it and the whole pot will taste real shrimpy.Beve wrote:I'm guessing you could really vary up some recipes with boiling fish in homemade stock like that?
As for the peas being "gross", I was raised on a variety of foods. We were forced to eat our brocolli, cauliflower, liver, squash, okra, Brussels sprouts, eggplant, sauerkraut and whatever else our mother blessed our plates with. I attribute my upbringing, and exposure to other cultures in my adult life to my appreciation of different foods, and in fact there are few, if any foods found in an American grocery store I would call "gross". I have to admit though, that I'm not partial to any dishes that include any part of an animal's digestive tract - apologies to lovers of that Saturday morning "breakfast of champions", AKA menudo
Kim
I like vegetables especially broccoli and cauliflower!
Amd this recipe my favourite - Baked cauliflower buuffalo bites https://greenann.com/recipe/cauliflower-buffalo-bites/
Like healthy chips)