Golden Fish and Chips

Ever since I had authentic fish and chips in London, I have craved that crispy, golden fried goodness! Some places come close, others don't even qualify to be called fish and chips. This homemade version I came up with yesterday is about as close as I can come to the english perfection I had years ago! Prepare yourselves for sheer deep fried goodness!



Golden Fish and Chips by Erin Taylor

For the batter:

mix together in bowl:

1 3/4 C. flour
2 egg yolks (I used egg substitute and it worked great!)
1 tsp. salt
dash pepper
1/4 C. apple cider vinegar
1 1/2 C. (or more) Club Soda or tonic water (more if you want thinner batter.)

Place batter in refrigerator while prepping potatoes and fish (helps de-activate the gluten.)

4-8 large fish fillets (may cut into smaller 2" chunks)- cod, halibut, tilapia (a firm fish for frying)
4 med. baking potatoes, cut in strips for french fries, soaked in cold water

Crisco, Peanut oil, or Coconut oil for frying

Heat oil in deep skillet. Keep on medium heat so it doesn't smoke or get too hot. Drain water from potatoes and pat dry both potatoes and fish. Dredge potatoes* and fish in batter. (* for a lighter, crispier fry, you may wait until finished with the fish, then thin the batter a bit to do the fries in. Or you can opt to not batter the fries and just fry them "naked".) Fry on medium heat until golden on all sides. About 4 minutes. If it browns too quickly reduce heat and cool oil before continuing.

Place finished pieces on paper towel, salt to taste, and place in warm oven to keep warm.
Serve with homemade tartar sauce and/or malt vinegar

Homemade Tartar Sauce

1/2 C. mayonaise
1/2 C. sour cream
2 dill pickle quarters, chopped finely
2 tsp. lemon juice (or pickle juice)
1 tsp dill weed
1 tsp garlic salt or season salt of your choice ( I use greek seasoning)

mix together and refridgerate until serving

Shrimp and Pumpkin Creole Soup

I love pumkin soup- you know, the kind with warm spices of cinnamon and nutmeg? Well, my husband does NOT like that kind. So today I made pumkin soup but added creole spice and shrimp. Hello, new favorite! And perfect for a chilly winter day!

Shrimp and Pumpkin Creole Soup by Erin Taylor

2 C. pumkin puree (I used fresh, but canned would work great.)
1 Quart chicken stock (or 1 Qt. water and 1 Tbsp. chicken bouillon)
2 C. water (for thicker soup, add less water, for thinner, add more.)
1/4 C. chopped red bell pepper
1/4 C. chopped celery
1 Tbsp chopped onion
1 C. chopped uncooked shrimp, peeled and deveined, tails off
1 Tbsp Creole Spice
1/2 C. powdered milk
1 tsp. cayenne pepper
*(optional) 1 Tbsp bacon bits  (adds a bit of smokey flavor)
Salt to taste

In medium pot combine all ingredients. (If soup is too thick, thin with water to desired consistancy.)  Heat on medium stirring often for about 10 minutes. Using stick blender, or regular blender, puree all contents of pot until nice and smooth in texture. Return to heat and simmer on low for 15 minutes to let all flavors combine.

Great with cornbread!

Disneyland Clam Chowder

I just got back from Disneyland and it was awesome! But one of my most favorite parts was eating the BEST clam chowder I've ever had in my entire life in the New Orleans section of Frontier Land. I HAD to get the recipe, and here it is! Put it in a sourdough bread bowl and enjoy every creamy delicious spoonfull!!!


Disneyland Clam Chowder


Café Orleans
French Market Restaurant
Royal Street Veranda

Ingredients

1/4 lb. butter
1 1/2 c. chopped onion
1 c. chopped celery
3/4 c. all purpose flour
1 quart milk (I strongly suspect they used half and half, or at least whole milk- erin)
1 1/2 c. chopped clams, reserving juice
1/2 c. chopped green bell pepper
1/2 c. chopped red bell pepper
1 cube instant chicken broth
3/4 t. salt
1/4 t. white pepper
1/4 t. thyme
1 1/2 c. cooked and diced potatoes

Directions

In a medium saucepan, melt butter; add onions, celery, red and green peppers and thyme. Saute until tender. Add flour and chicken broth cube; cook over low heat for 5-10 minutes.
Add milk and reserved clam juice. Simmer for 20 minutes, stirring constantly. Add clams, potatoes, salt and pepper. Simmer for 5 minutes over low heat.
Yield: 4-6 servings.

Fantastic Fish Tacos

by Erin Taylor



Fish, you say? Yes! Tillapia is a wonderful "non-fishy" fish with an almost fruity, fresh flavor, and it makes fantastic fish tacos! And they are not heavy deep-fat-fried, but still have a yummy crispy coating.


Fantastic Fish Tacos (serves 4 people, or 8 tacos)
by Erin Taylor

4 large Tillapia filets, halved lengthwise
8 corn tortillas
1 small bag coleslaw mix
1/2 C. Sour cream (lowfat works great!)mixed with 1 tsp. garlic powder and 1 tsp. chili powder. (or, just use plain sour cream, tastes great too!)
salsa
lime juice
Cilantro leaves

Heat large skillet with a little canola oil. Lightly dust tillapia on each side with flour. Salt each side and place in hot skillet. Brown on each side until golden and crispy, about 2-3 minutes each. (Do not over cook! Fish cooks very quickly!) Place on paper towel.
Dollop a small amount (about 1 tsp.) of sour cream mixture into center of tortilla and spread into a strip across the middle. Place one piece of fish in center. Squirt a little lime juice over fish. Cover with cole slaw mix and salsa. Squirt a little more lime juice on top, garnish with some cilantro leaves and serve! (2 tacos per person)

Romantic Valentine's Dinner

by Erin Taylor

Ahhh... my typical Valentine's Day Date: I make a yummy fancy dinner and serve it to my hubby and son by candlelight on our good china. Well, why not? They are the two best men in my life! And since Valentine's Day is on a Sunday this year, and since we don't go out to restaurants on Sundays at our house, what better way to spend the evening than eating by candlelight in our own home?

Here are some surprisingly easy, gourmet-type dishes you can serve your family this Valentine's Day! Spinach Artichoke dip, Broiled Parmesan salmon with basil butter, and Decadent chocolate torte.

Appetizer:
Spinach and Artichoke Dip with baked tortillas

8 oz. cream cheese, room temperature
1 C. chopped spinach
1/2 Can artichoke quarters, chopped
1 pkg. ranch dressing mix
1 tsp. chopped garlic
1/2 C. fresh grated parmesan cheese
1/2 red pepper, chopped
1/4 C. milk

Add all ingredients together and pour into microwave save container. Microwave until warmed through. Pour into pretty, oven save serving dish and broil for a few minutes until golden on top and bubbly.

Slice a few flour tortillas into triangles. Heat oven to 450 and brush each tortilla with a small amount of canola oil. Sprinkle with salt. Bake until golden and crispy.
Serve with warmed dip!


Main Course:
Broiled Parmesan crusted Salmon with Basil butter

2-4 6 oz portions of salmon. (does not need to be skinless. Skin will be easily removed after cooking.)
butter
lemon juice
finely grated parmesan cheese (the stuff in the bottle works great for this recipe.)

Pat the salmon dry. Spread a small amount of butter over the pink part of each. Squirt a little lemon juice over, then sprinkle with parmesan cheese covering each piece well. Broil on middle rack in oven for about 6-8 minutes until tops are bubbly and golden, and fish is firm to the touch and is no longer dark pink inside.
Serve with a scoop of basil butter on top.

Basil Butter:
1 stick butter, softened
1/2 C. fresh basil
1 tsp. garlic, chopped

combine all ingredients in food processor and blend well. Chill and scoop with spoon or small ice cream scoop.

Serve with wild rice, or couscous for a fancy presentation!

Dessert:
Decadent Chocolate Almond Torte
Adapted from a recipe on Food Network by Emeril

1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2 tablespoon
1 pound semisweet chocolate, coarsely chopped
1 Tbsp. almond extract
8 large eggs
1/4 cup sugar
3/4 C. sifted Corn Starch
1 tsp baking soda
1/2 teaspoon salt
Confectioners' sugar or cocoa powder, for garnish
toasted almonds and fresh whipped cream for garnish

Directions
Preheat oven to 325 degrees F.

Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.

Combine the chocolate, butter, and almond extract in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.

Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times - until all of egg mixture has been folded into chocolate mixture. Add sifted corn starch and baking soda and fold in until encorporated.

Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.

Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away the parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving.

Crab Omelet with Hollandaise Sauce

This is easy, quick, and has a HUGE *WOW* factor!

4 eggs, beaten
1 C. shredded imitation crab flakes
¾ C. shredded cheese (cheddar, mont. Jack, or other)
Pinch of salt
2 T. oil for pan

Heat frying pan on med. with oil and pour in omelet eggs. Cover with lid for a minute or two, or until the eggs begin to firm up. Sprinkle ½ C. of the cheese and crab in center of omelet, fold over and recover, turning heat to low. (if necessary, add a little water to pan to help keep moist while cooking).
Remove omelet from heat and place on serving plate. Sprinkle with remaining cheese and cover with Hollandaise sauce.

Hollandaise sauce:
3 egg yolks, beaten
½ C. butter
1 T. + 1 tsp. Lemon juice
1/8 tsp salt
Dash white pepper
2 T. hot water

* for extra fancy omelet, top with steamed asparagus before adding sauce and cheese.