Last week I had a craving for something really spicy, and not inspired by asian cuisine. My brain flipped through all the recipes in my head, when suddenly, jerk chicken appeared. The spicy scotch bonnet peppers, cinnamon, thyme, and garlic were only some of the…
Month: May 2008
As far as I know, the fish fry is a Wisconsin thing. Now, I do realize that the fish fry is served in other states, however it just seems like Wisconsin is known for them, and good ones at that. The fish fry is typically on a Friday, and served in pretty much every tavern and restaurant, plated with coleslaw, rye bread, lemon wedges, and your standard french fry or potato pancake. Historically speaking, my first job at age 14 was working at a restaurant known for its fish fry, and my wife and I had our wedding reception party on a Friday night at Milwaukee’s historic Turner Hall. Let me just end by saying the fish fry is important to many of those living in Wisconsin, and as my wife noted last Friday, I have just mastered the fish fry.
- Can of beer
- Bread flour
- Fish fillets (I used tilapia, and would highly recommend the same)
- Fresh ground pepper
- Vegetable oil (enough for deep frying)
I used two bags of tilapia fillets, of which yielded nine fillets, rinse the fillets and pat dry. In a large bowl, add roughly one cup of bread flour, or all purpose flour, and to that add one 12 oz. can of beer and stir to make a thick batter. Add more flour to come up with a thicker batter. Add in salt and pepper to season. This is where it gets a bit messy, so before diving in, heat a medium pan with roughly four cups of oil and bring to a medium to high heat. In a separate bowl, add more flour, and season with more salt and pepper. Now it is time to get messy. Take your dry fillet, one at a time, place and coat with the batter, then remove and let the batter fall off back into the batter bowl. Take the battered fillet and put it in the bowl of seasoned flour, tossing to coat with the flour. When your oil is ready, add your fillet and cook until golden brown. You can add several fillets to the oil at a time, keeping in mind to not overcrowd.
When they are golden brown, remove to a strainer lined with paper towel, season with salt, and let cool. Trust me, these are piping hot right now. Get ready to plate up with coleslaw, tarter sauce, lemon wedges, and fries. Trust me, this is a must make, and would make most Wisconsinites very proud. Enjoy.
This is one of those easy morning recipes that I truly love. I first encountered huevos con chorizo while living in Dallas, Texas, and it seemed to be a staple at the time, not only because it tasted awesome, but it was also extremely inexpensive.…
As I noted that Spring was finally here, I might have spoke a bit soon as I had to make one more of those comfort dishes that we might typically make during our hibernation period in Wisconsin, and that is stuffed shells. These pillows are stuffed with delicious cheeses, and topped with a garlic and onion tomato sauce that will get you coming back to the plate. This is also a great dish if you are looking to do a one pot meal, feed many, and want a pick me up from any of those blues you might be having. Did I mention it only takes about twenty minutes to prepare? Let’s get started
Prep Time: 20 minute
Cook Time: 30 minutes
- Large Stuffed Pasta Shells, box
- 1/2 lb Ground Beef (optional)
- Ricotta Cheese, part-skim
- 1 cup Shredded Mozzarella Cheese
- 1/4 cup Parmesan Cheese, grated
- 2 eggs, beaten
- Tomato Sauce (you choose your favorite)
- 4 cloves fresh garlic, chopped
- 1/2 large onion, chopped
- Salt and Pepper
Begin by bringing a large pot of salted water to a boil. Cook your noodles until al dente. When the noodles are done, drain and rinse with cool water. While the noodles are cooking, cook your ground beef (if adding), and if not going with the ground beef, add about a tablespoon of olive oil to a pan, throw in the onions and garlic and cook for five to seven minutes. In a separate pot, simmer your sauce, then throw in the (cooked and drained ground beef) cooked onions and garlic, cover and let it simmer.
Now, lets get the cheese mixture moving. In a large bowl, add the ricotta cheese, parmesan cheese, eggs, salt, and a 1/3 cup of your mozzarella, can combine well. Remember those shells? Well now it is time to put the “stuff” in stuffed shells.
Preheat your oven to 350 degrees.
With a medium spoon, take a spoonful of the cheese mixture and begin stuffing each shell. When done with a shell, place in a large casserole dish, and line them accordingly. Now, take the sauce and place over the top. I completely cover the shells, however you can put as much or little as you like. Now use the rest of the mozzarella and scatter along the top of the sauce.
Cook for 30 minutes. Let rest for a few minutes before cutting into the shells. You talk about delicious….