My dad’s version. We have always had family send Lake Eerie perch to us and we fry them up and people LOVE them. Not a typical fish fry or fish taco but still amazing and light.
Scale
Ingredients
Carolina’s tortillas (an AZ thing), quartered. *or the thinnest, lard-like mexican flour tortillas you can find (La-la’s are good). NOT Mission. Ever.
Two bunches of cilantro – lots of it.
Kraft or Marzettis Slaw Dressing.
Salsa Mix: 1/2 Fresh Pico de Gallo, 1/2 Salsa (we like the Herdez cans).
Perch! Or any delicate fish. We have done it with trout, cod, walleye, etc. Little pieces.
Optional: Good grated cheddar – thicker cut, best brand or hand shaved – like Sargettos or Tillamook
Batter stuff:
1–2 Eggs
1 warm light beer
Light flour – something like pasta flour Tipo 00 or regular flour will do.
Lawry’s or Meara Spice
Oil – Canola, Vegetable
Fryer
Instructions
Quarter the tortillas and cover so they don’t dry out and set aside.
Chop Cilantro in a bowl.
Shred cheese in a bowl.
Put a spoon in the Marzettis.
_
Batter:
One bowl with warm cheap beer (he used to drink Coors light)
One bowl with two beaten eggs
One bowl with flour, spices
Fill Fryer with oil.
Frying:
Pat the fish dry and dip quickly into beer, eggs, flour. This is a lightly floured fish. You can set on a big platter to prep for frying if you like since the fish are small – since it is a warm batter it doesn’t need to be rushed as much as a tempura for example.
Fry 1-2 min.
Serving:
Place warm fish in tortilla, drizzle with dressing, top with cilantro and cheese. Small bites people will come back for!
Southwestern version of traditional spaghetti sauce.
Scale
Ingredients
Evoo – flavored is good.
1.5 C Italian sausage/hamburger meat mix
1/2 Red onion
1/2 White onion
4 small sweet chiles, all colors, or 1 bell pepper
Fresh Herbs
1/2 Lemon fresh juice
2–3 fresh tomatoes, such as Roma, diced
1 can Embassa whole tomatillos, drained and diced
2 cans tomato sauce
1 can Rotel brand diced tomatoes (must be Rotel)
1 can plain diced tomatoes, reserve juice +1 can water
2–3 tbls garlic
1/4 C Red wine
2–3 tsp baking soda
Parmesan
Spices: Salt, Pepper, chiles, italian seasoning, fennel seed
Instructions
Drizzle Evoo in cast iron soup pot on med-high.
Saute meat, onions, peppers. Add garlic and half of spices.
Turn heat down a bit, add wine, tomato sauce cans, and 1/2 of the baking soda.
Simmer 20 min. Chop up with a plastic spatula so the meat is tiny.
Make in separate bowl, the rest of the tomato ingredients: Chopped herbs, lemon juice, all tomatoes, water, tomatillos(I find it easier to squeeze then chop), garlic, and rest of the spices.
Add to the pot when ready and when simmering down add the rest of the baking soda. Cook for 1 more hour on low and serve over your favorite pasta or squash with parmesan.
Pluse kiwis, tequila, triple sec, sugar and lime juice in a food processor until fruit has broken down but is not pureed. Pour over ice in glasses and serve
Meat from tails and claws of two lobsters cut into 1/2″ pieces *alternate is langostino
1 tbsl olive oil
1/2 c finely diced fennel
2 garlic cloves minced
2 cups arborio rice
1/4 tsp lemon zest
1/2 c white wine
8 cups of lobster or fish stock, warmed
2 tbls chopped chevril, plus sprigs
salt and pepper to taste
Instructions
In a saute pan over medium heat melt 3 tbls butter. Add 1 cup leeks, cook 5 min. Add cognac, simmer, stirring 1 minute. Add lobster meat and cook 1-2 minutes. Remove from heat.
In a risotto pan over medium heat melt 1 tbsp butter with oil. Add fennel and cook 5 minutes. Add 1/2 c leeks and cook for 2 minutes. Add garlic, cook 1 min. Stir in rice and zest and cook 2 min. Add wine and stir until absorbed. Add 1/2 c stock at a time until completely absorbed, then do it again. After 35-40 minutes of doing this, constant stirring, then add the lobster mix. Stir in 1-2 tbsp chevril. Ready to serve.
White sauce: 1 pint milk, 4 tb butter, 4 tb flour, mixed and set aside
Pepperidge Farm dressing?
3 hard boiled eggs, chopped
4 tb sherry
Minced onions to taste
Slivered almonds
1/3 c pimento
1/2 lb grated sharp cheddar cheese
Instructions
Mix everything together except the cheese. Put in casserole and top with 1/2 the cheese. Mix Pepperidge Farms dressing with melted butter and spread over the top. Top with rest of cheese. Bake 350 for half hour.