ON THE LINEWritten by Arleen M. Kaptur
With change in seasons comes all kinds of new activities. Fishing season in many locations is just beginning to open up. The “Catch of Day” can be anything from size of a swordfish to a petite minnow. Whatever it is, it is a triumph and should be treated with respect it deserves Fish is such a versatile entree. You can bake, broil, fry, steam, and grill it. The flesh of fish is delicate and tender. Of course, if it is a humpback whale, it may take time to find appropriate recipes. But whatever type, or size, preparing fish is relatively easy and it does taste better because someone you know caught it. Crappie and Bluegill - should be deboned. The tender filet can be covered in butter cracker crumbs such as Ritz Crackers, in cornmeal or in flour and added spices. Lightly panfry little beauties until golden brown, drain on paper towels and serve. Tartar sauce can be used or just a slice of lemon. A sprinkling of chopped parsley over fish and you have a beautiful platter to present. Accompaniments: French fries, coleslaw, and fresh fruit. A feast for eyes as well as palate! Dessert idea: German Chocolate Cake slices Stuffed Fish: A whole fish adds drama to any dinner setting. It makes for a very impressive main course for a formal dinner. Ingredients: 2-4 lb. whole fish, such as sea bass or trout 2 Tbs. melted butter Stuffing: 1 tbs. butter 1 onion, small, very finely chopped 1 cup fresh breadcrumbs, white (non-seasoned) 4 ozs. fresh mushrooms, chopped 1 hard-cooked egg, peeled and chopped a sprinkling of salt and pepper 1 tsp. fresh garden dill 2 tsp. chopped fresh curly parsley Just a pinch of nutmeg Sauce: 1/2 cup dairy sour cream Just a sprinkling of sugar 1/2 lemon (for juice and for grated rind) Sprinkling of salt and pepper Chopped parsley as garnish Filet your fish and remove all bones, leaving body intact, including head and tail. Sprinkle inside of cavity with salt and pepper. Place to side. Prepare stuffing. Melt butter in a pan and add chopped onion and mushrooms. Saute gently until tender but not too soft. Stir in remaining stuffing ingredients. Using a spoon, spread stuffing in inner cavity of fish as evenly as possible. Place entire fish in foil that is coated with butter. Place foil-covered fish on a cookie sheet. Bake in a preheated oven (350) degrees for 35-40 mins. Open foil wrap about half way through baking time, and baste with some melted butter.
| | RELISH YOUR RELISHESWritten by Arleen M. Kaptur
The dictionary explanation of relish is to enjoy, take pleasure in, have gusto, and zest. We serve relishes just for that purpose - to give greater pleasure to our family/guests and to add zest and gusto to our entrees. Relishes should add to but never take over. They should enhance but never completely hide whatever we are serving. So here is to RELISHES and all work they do to help us serve very satisfying meals. BEET RELISH 16-oz. can of whole red beets 1/4 cup water 1 tsp. salt 1/8 tsp. pepper 1/4 cup prepared horseradish (to add that bite) 1/4 cup sugar 1/4 cup vinegar (not cider) Chop red beets or place in food processor and pulse until finely chopped but not MUSHY . Mix with all other ingredients. Place in a pretty glass bowl to show off ruby-rich color and store, covered, in refrigerator. Just before serving, taste and adjust with sugar or vinegar until it satisfies your taste. Serve with roast beef, veal, chicken, sausages (such as Polish, dinner franks, or brats). This relish adds taste appeal and color to your meal. ***** HOME-STYLE CRANBERRY RELISH 12-oz. pkg. fresh cranberries 1-1/2 cups granulated sugar 1 large tart apple, or two small apples 20-oz. can crushed pineapple 3-oz. pkg. raspberry flavored gelatin 1/2 cup boiling water In bowl, dissolve gelatin powder in water. Process cranberries, and unpeeled but cored apple in a food processor or food grater. Add sugar and pineapple to chopped fruit. Stir until well blended and place in bowl. Cover and refrigerate for 24 hours. Serve with turkey or chicken. ***** How about serving your “relish” on a tray”? A relish tray is always a delight at any buffet or meal. Try different items instead of usual pickles, onions, and tomato slices. Stuffed Cucumber Slices:
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