Wednesday, March 20, 2013

Delicious Fish

Buttermilk is a key ingredient in this recipe. If you do not have buttermilk you can always use this handy substitution. Mix a 1 cup of regular milk with 1Tablespoon of lemon juice (this is the standard ratio). Let  stand for 10 minutes before using in any recipe.

You’ll Need· 2 pounds rockfish, halibut or cod filets (1/2 or ¾ inch thick)
· Salt
· Pepper
· ½ cup cornmeal
· ½ cup all-purpose flour
· ½ cup buttermilk
· ¼ cup butter
· ¼ cup olive oil

· Rinse fish and pat dry; cut into 6 to 8 equal pieces, if necessary
· Sprinkle with salt and pepper
· In a shallow bowl, combine cornmeal and flour.
· Pour buttermilk into another shallow bowl.
· Dip each piece of fish in buttermilk and drain briefly; then dip in cornmeal mixture to coat lightly on both sides.
· Set aside.
· Melt butter in oil in a wide frying pan over medium heat.
· Add fish, arranging it in a single layer.
· Cook, turning once, until browned on both sides and until just opaque but still moist in thickest part. Cut to test. (about 5 minutes)
· Serve immediately with tangy sauce.

Tangy Fish Sauce
You’ll Need
· 1 cup sour cream
· 2 Tablespoons buttermilk
· 3 Tablespoons chopped pimento-stuffed green olives
· 2 Tablespoons chopped parsley
· ¼ teaspoon salt
· 1/8 teaspoon paprika

· In a small bowl, stir together all ingredients.
· Cover and refrigerate for at least 30 minutes to blend flavors

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Thursday, March 7, 2013

Quick Beer Bread

A participant requested a good beer bread recipe. This one is from the Joy of Cooking cookbook and takes no time at all to make.  We hope you all enjoy it!

Position a rack in the lower third of the oven. Preheat the oven to 400. Grease an 8 ½ x 4 ½ inch (6-cup) loaf pan.

Whisk together in a large bowl:
  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • ½ cup old-fashioned rolled oats
  • 2 Tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt

  • 1 ½ cups light or dark beer (but not stout), cold or at room temperature but not flat.
  • Fold just until the dry ingredients are moistened. 
  • Scrape the batter into the pan and spread evenly.
  • Bake until a toothpick inserted in the center all the way to the bottom of the pan come out clean, 35 to 40 minutes. 
  • Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.

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