Deep Fried Perch

Deep Fried Lake Erie Perch by Doug

Okay, I grew up on Lake Erie and had to walk just 8 blocks to the docks and fish.  I either caught Perch or Catfish.  We will do Catfish later.  Today, is Perch Day.  I could not remember nor find […]

Silicond Pinch Grips

Silicone Pinch Grip

Tip:  This is my experience with this type of grip. I have burned my fingers several times trying to use these grips.  I thought these were cute and would be easy to use.  I did not find that to be true.  […]

calphalon

Cookware – Calphalon (Yes/No) – Induction Cooking

Well, I have decided that I want to share an experience I had recently.  I agreed to cater a 50th birthday party for a very dear friend.  I normally do not cater.  The menu was designed, supplies purchased, all items […]

Ronzoni Rotini

Ronzoni Rotini with Emeril’s Homestyle Marinara Sauce

Single Serving Meal – Well this is the quickest and can be the tastiest meal you can eat.  You take: 1 Rotini Pouch from a box of Ronzoni Rotini Pasta Portions – Boil-in-Bag in only 3 minutes and put a […]

Campbell Soup Chicken and Dumplings

Chicken and Dumplings

Well today I am going to give you another “unhealthy” but good meal.  It is called Chicken and Dumplings.  This is a family meal that is easy to prepare, very good tasting and the kids love it.  But, it does […]

 

Deep Fried Lake Erie Perch by Doug

Deep Fried Perch

Okay, I grew up on Lake Erie and had to walk just 8 blocks to the docks and fish.  I either caught Perch or Catfish.  We will do Catfish later.  Today, is Perch Day.  I could not remember nor find my recipe, as it was been about 50 years since I fished for Perch and cooked it.  I have attended a lot of Fish Fries and every time I went back home – Perch was on the menu.  So, I called my brother for help and he told me that my brother-in-law, Doug, had the best recipe (he still fishes) and here it is:

Doug’s Fish Breading:

  • 2 Sleeves of Soda Crackers
  • 1 Sleeve of Ritz Crackers
  • 2-3 Cups of Flour
  • 1 TSP Onion Powder – to Your Taste
  • 6 TSP All Purpose Seasoning – to Your Taste
  • 2 TSP Mrs. Dash Seasoning – To Your Taste

Put crackers in a baggy, use a roller or rolling pin, to smash the crackers almost into dust.  Add 2 Cups of Flour & Seasoning.  Add additional Flour by the Tablespoon, if you feel necessary.  The Seasoning above is to the taste of my family.  Make it by the recipe first and the next time add your own twist.

Doug’s Dip:

  • 2 Eggs
  • 1 Cup of Milk

Whip the two ingredients together and DIP your fish (Oh, don’t forget to either fish for them or buy them, otherwise all of the above is for naught. HA HA  If you have a lot of fish, you may have to make more Dip mixture.  You can just play that by the amount of fish you have to cook.

Heat Oil in a Deep Fryer (or Skillett).  The Oil should sizzle when you add a piece of fish.  If it does not sizzle, wait until it does.  The Oil has to be hot to succeed.  If you use a deep fryer, the fish will float when they are cooked  but you might need to wait another minute or two until you get the color you want (you will not notice the floating as much if you use a skillett – put about 1/2 inch of oil in the skillett and only turn once).  The color should be  golden brown.  Enjoy.  Let me know how you like this.  Thank you for visiting my website.

Cooking Tips:

  • Make sure when Deep Frying Fish your Oil is hot.  When the oil is not hot, it just seems like you are eating oil instead of fish.  I use Canola Oil.  Use the oil of your choice.
  • Be sure to remove scales from the fish if you are using fish you caught yourself and check for scales if you purchase it from a store.
  • It is easier to debone the fish after you cook it, when cooking the whole body of the fish.  The spine and the bones will pull off easily.
  • If you fillet the fish, make sure you remove all the bones before cooking.  Fish bones are not fun nor tasty.

Silicone Pinch Grip

Silicond Pinch Grips

Tip:  This is my experience with this type of grip.

I have burned my fingers several times trying to use these grips.  I thought these were cute and would be easy to use.  I did not find that to be true.  It was very hard to control the pan or skillet using these.  Also, they were almost  impossible to use on the cookware lids I have without them twisting and me burning myself.

If you are considering purchasing these, you might want to ask a friend if they already have them and try them for yourself before purchasing.  I find them to be a waste of money.  If you have them and love them, please add your comments.  Maybe I just do not understand how to use them.  Thanks for visiting my website.  All comments appreciated.

Cookware – Calphalon (Yes/No) – Induction Cooking

calphalon

Well, I have decided that I want to share an experience I had recently.  I agreed to cater a 50th birthday party for a very dear friend.  I normally do not cater.  The menu was designed, supplies purchased, all items prepared and carted off to the venue.  I thought I had everything in complete control.  Wow, was I wrong.

I used my practically new (5 yrs old) Calphalon cookware.  I was so excited.  It is beautiful, boils, fries, bakes, can be used as a serving piece and cleans like a dream.  I purchased the whole set, along with all the additional pieces.  It really is awesome cookware.  I purchased the Nuwave Precision Induction Cooktop (Buy One / Get One) – (2 sets – so I had 4).  I gave one to a friend who was traveling throughout the U.S. and all she could do was rave about it.  So, when my little catering gig came up, I thought I had all bases covered.  I was in heaven.

Heaven only lasts as long it takes to find out that after getting all the food to the venue along with cooktops, the cooktops would not work.  Not the fault of the cooktop.  It was my fault.  I failed to read the part or even listen to the demo that you had to have “induction” cookware or it would not work.  I had no idea that Calphalon was not induction cookware.  So after much scurring around from store to store, I finally foundand purchased 2 induction skillets.  From that point forward, the event went smooth.

Next I found out that not only do they have induction cooktops like I purchased from Nuwave, but now stoves are being made with induction cooktops.  The induction cooktops, as I see it, are the new wave of the future.  They can bring water to a boil in a minute, you can put your hand on them and not get burned. They are amazing.  When I remodel my kitchen,  an induction stove is at the top of my list.  This leaves me somewhat sad.  I truly love the Calphalon cookware that I have.  It cook with ease, clean with ease and look great.  If I ws not going to remodel with an induction stove being at the top of the list, I would have Calphalon for the rest of my life.  If you are looking for good cookware and do not have to worry about induction - Calphalon is surely worth your consideration.

However, I am going on a search for induction cookware.   Because I am old – don’t tell anyone about my age, I do have a few cast iron pans and I just might go for a new set of porcelain coated cookware.  The only drawback with cast iron is how heavy it is.  Some of the other induction pans I have seen don’t seem too sturdy or look like they would last any length of time.  If you have any ideas, comments or questions, please let me know.  Thanks for taking the time to visit my website.

P.S.  There are also many other great cookware sets out there, I just have not owned them so I do not feel I should comment.

Ronzoni Rotini with Emeril’s Homestyle Marinara Sauce

Ronzoni Rotini

Single Serving Meal – Well this is the quickest and can be the tastiest meal you can eat.  You take:

1 Rotini Pouch from a box of Ronzoni Rotini Pasta Portions – Boil-in-Bag in only 3 minutes and put a 3 Qt Sauce Pan of Water to Boil.  I add a little salt to the water – that is your option depending on your health and taste.

While the Water comes to a boil, get your jar of Emeril’s Homestyle Marinara Sauce, put it in a Microwave Dish and microwave for 60 seconds.  I use 1/3 of a jar for each bag of pasta.  You can use as much as you want if you want more sauce, if you like it swimming in sauce.

Put the Boiling Bag of Pasta into the boiling water.  The box says 3 minutes.  I turn my overhead kitchen fan on, so the pasta will not boil over, and boil for 5 minutes on High.  3 minutes is okay.  I just happen to like 5 minutes.

When the boiling time is up, pour the water out against the side of your sink until mostly or all gone.  Lift the bag out with your fingers – carefully.  You can tell the bottom of the bag from the top because there is a little extra tab.  Put the bag over your bowl or plate with the marinara sauce.  Tear the bag down the side and the pasta just falls out.  If you look at the bag before you boil it, you will see how you will need to hold the bag and the tabs that tear down either side.  P.S.  I have never burned my fingers, so I feel good about how this works.

Now, you can, as I have done on occasion, add premade mini Meatballs or Italian Sausage and the Cheese of your choice.  I use Romano or Parmesan/Romano.  I keep frozen mini Meatballs in my freezer and when in the mood add 2 to my sauce before I heat it and up my microwave time to 1 1/2 minutes.  I only do the Sausage if I have some already cooked and frozen.  Sometimes I really am in a hurry.  This is another of those dishes that not as healthy to eat, just one of the dishes I like.

I am Sicilian.  I have made marinara sauce from scratch and purchased almost every other one made until I found one that fit my taste buds.  I found that Emeril Lagassee’s Homestyle Marinara Sauce fit the bill for me.  Please feel free to use your own sauce or any sauce that meets your taste buds.  You can also add more Spices if you wish.  Flexibility in cooking is where you have the ability to make the recipe to your taste.