It just happens that a lenten Friday Fish and St. Patrick’s occur on the same day this year. This is no lie: if you live in Chicago (and several surrounding areas) and are Catholic, you have special dispensation from the archbishop to eat corned beef instead of fish:
Ours is a merciful God. Chicagoland Catholics may enjoy the traditional corned beef and cabbage this Friday, despite the church’s practice of avoiding meat on Fridays during Lent. Cardinal Blase Cupich, leader of the Archdiocese of Chicago, has granted a dispensation. So have the bishops of the Joliet, Rockford and Gary dioceses.
I make it nearly a practice to not google or check a cookbook when I first dream up a new recipe. Sometimes the dish-thought has been perking around in my brain or heart for a while; other times it’s a new idea encouraged by time or need. (Say Saint Patrick’s Day is coming up, for instance; I’m probably thinking about Irish food and that will not be corned and cabbage, I can promise you. Or, it’s Lent, like now, and I’m fishing around for fish.) But afterward, when the recipe’s a PDF or the post is written, I sometimes will search for information on my meal and almost always for additional links to help my cook-readers. (Like where to buy native wild rice or another way to cook beans.)
I adore Thanksgiving. It loves me back. It is my favorite holiday out of the whole year. There’s nothing that makes me more thrillingly anticipating than to bring the last of the sage in, save bread for dressing, take stock of my canned pumpkin supply, or bake cranberry bread along with any pie you can name. To say nothing of the fact that I don’t like Christmas decorating (or shopping or wrapping), but can’t wait to put up pumpkins, corn stalks, leaves, scarecrows, and all things autumn come October. Ok, September. Continue reading
My apologies if you received an unfinished version of this post earlier. Somehow instead of saving an edit, I inadvertently published the post. Please discard that mistake. Here’s the finished product that should make more sense!
I’m a fan of cooking once, eating three (five, ten) times and it’s true for fish, too. If I have leftover salmon –which we’re supposed to eat a couple of times a week–I often make soup or a salad. I DO realize salmon has hit this blog a few times lately, but somehow summer and salmon simply go together. I keep having bunches.
POTATOES WITH PEPPERS AND ZUCCHINI
Heat oil, butter, crushed red pepper, and rosemary in a large, deep skillet over low heat for a minute or two.
|Don’t be scared; he doesn’t bite.|
- 1 cup all purpose white flour, divided
- 1 teaspoon freshly ground pepper, divided
- 2 teaspoons kosher salt, divided
- 1/2 cup cornmeal
- 1 tablespoon each chopped parsley and dill
- 2 teaspoons lemon zest
- Pinch ground cayenne pepper
- 1/2 cup buttermilk
- Hot sauce
- 1 approximately 3/4-pound cleaned rainbow trout, head and tail left on (rinsed and patted dry)
- Olive oil
- Canola Oil
1. Into one of three shallow bowls, place 1/2 cup flour mixed well with 1 teaspoon salt and 1/2 teaspoon pepper.
2. Into another bowl, place the rest of the flour, the cornmeal, fresh herbs, lemon zest, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix well.
3. Into the third bowl, whisk together the buttermilk and 4-5 drops hot sauce.
4. Dip both sides of trout first in the flour-salt-pepper mixture, then in the buttermilk mixture, and last in the flour-cornmeal mixture. Set on plate while you heat oil.
5. Into a large, deep skillet, pour a mixture of olive and canola oil to fill the skillet 1/4 – 1/2 inch deep. Heat over medium-high heat. Gently lay fish in the oil and cook 4-5 minutes or until quite brown on one side.
6. Carefully turn fish and cook another 2-3 minutes or until browned and, when tested inside, fish is firm and flaking.
7. Drain fish on paper towels while you fry four eggs in prepared skillet (no recipe included.) and make your toast.
8. Gently transfer fish to the platter with the warm potatoes and vegetables.
9. Using a sharp, serrated knife and cooking fork, separate head from the body of the fish with a quick cut. Gently pry apart the opened body of the trout to expose the spine, bones, and flesh.
Filet by removing as much of the skeleton as possible. Cut fish in half and serve with eggs, potatoes, avocado-basil mayo, and toast. I leave the tail on for serving. Watch for bones!
You CAN also filet the trout before cooking; I think the trout is tastier cooked whole.
For detailed trout prep, check this out.
38 Power Foods is a Team Effort!
Stop by these other blogs and see what they’re cooking each week as we team up to bring you some of the healthiest cooking available:
All sites may not blog power foods each week.
ON MY DINNER PLACE BLOG THIS WEEK:
Sing a new song,