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about a pound of fresh true cod

6 slices of lox

3 slices of swiss cheese

Cut the thick end off and layer, roll the thinner end!

salt and pepper

¼ cup panko breadcrumbs

Lay out your cod pieces and evaluate.  A filet of cod usually has a ‘thick’ end and a ‘thin’ end and you’re going to want to cut it in half if you have a whole filet.  If you want to roll it up, the thin end works the best.  If you want to layer it, the thick end works great and you can always cut the thicker

portion in half the long way to create two thinner pieces.  Create your plan and then season both sides of the fish with salt and pepper.  Turn on your oven to 350 and line a baking dish with foil for easy clean up.  If you’re layering, place the cod in the dish and then top with the lox and the cheese and sprinkle the breadcrumbs directly over the top.  If you’re rolling, cut your cod into at least two pieces and layer 3 slices of lox and a slice and a half of cheese on top of each cod chunk and gently tuck in the fat end and roll on up!  Roll the roll (yes, this makes sense?) in the breadcrumbs and then place it in the baking dish with the end of the roll on the bottom so it doesn’t unroll while cooking.  Bake for about 25 minutes, and then top with the following ridiculously good sauce:  the sauce is cheesy and thick so it will solidify if it

cools – make it just before serving or warm it to ‘melt’ it again and feel free to add some extra milk to thin it a bit (we did).

Parmesan-Dijon Cream Sauce

Source:   (< — check out her blog, it’s excellent!)

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup milk (plus another half cup, if you’d like it a little thinner)

1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)

1 tablespoon Dijon mustard

1/2 teaspoon Worcestershire sauce

1/2 cup grated Parmesan cheese

In a medium saucepan, melt the butter and then stir in the flour, whisking constantly. Cook the flour/butter mixture for about 2 minutes. Slowly pour in the milk while whisking quickly and then stir in the chicken bouillon granules. Cook for about 4 minutes to allow the sauce to bubble and thicken, then remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted and keep the sauce warm until the cod has finished baking. If your sauce is too thick, whisk in

some more milk and again, it will get *really* thick if it’s allowed to cool much, so warm it if you need to!  Top your cod with a couple of big spoonfuls of this stuff and serve with a salad and a white wine.  Enjoy!

One pound peeled and deveined prawns

¾ cup corn starch

Salt and pepper to taste

½ cup Grand Marnier

2 cups orange juice

Zest from one orange

1 cup mayo

Okay, the first step is a doozy.  You’ve got to ‘burn off’ the alcohol in the Grand Marnier and yes, this means flames.  Bigger flames than I was expecting, actually, but after regaining control of my kitchen I watched the video long enough to see that big flames are normal.  Just make sure your hair is tied back and your cabinet doors are shut before you go for it.  Put your Grand Marnier in a metal sauce pan and turn it on medium heat on the stove.  When it starts to warm, take a lighter and light the surface of the liqueur and gently swirl every few moments while the alcohol burns off and it reduces.  You’re going for almost a syrup-like finished product, so give it 3-4 minutes to burn and reduce.  Have a lid or a bowl handy to place on top of your sauce pot if you need the flames out quickly and keep the kids back – it’s rather dramatic!

Pour the finished syrup in a bowl and let it cool.  Fill the pot back up with the two cups of orange juice and put this back on the burner on medium+ heat until it’s bubbling and simmering.  You’ll want to reduce the orange juice to about half of the volume and for me, this took about 20 minutes.  Give it a swirl or a stir every 5ish and keep an eye on it to make sure it’s just gently simmering and not getting crazy.

While your orange juice is cooking, get your zest ready. Chef Bobby does a zest dehydration in the oven on low heat and then makes a powder out of the zest using a spice grinder – I just threw in the fresh orange zest.  You also might want to butterfly your shrimp to get the best sauce coverage but I did the shrimp both ways and they were both fabulous… so if you’ve got something else to do with your time while the orange juice is reducing you can skip it.  When your orange juice is about a cup in volume, pour it in the bowl with the Grand Marnier and let it cool while you’re cooking the shrimp before you finish the sauce.

In a big fry pan, add enough vegetable oil to cover the bottom of the pan and pre-heat the oil over medium high heat.  Toss your shrimp in the corn starch, then gently lay them in the oil on one side and let them fry for about two minutes, turn/flip them over with a pair of tongs and let them cook for another minute until they’re done.  Transfer the shrimp from the pan to a paper towel, season with salt/pepper, and let them drain for a moment.

To finish the sauce, add the zest and the cup of mayo and whisk together until it’s all combined.  Place the shrimp in a bowl and pour about half of the sauce over the top of the shrimp and fold to coat completely.  Serve with a salad and a little sauce on the side and prepare to bark like a frog about how delish these are.  Yum!

Lots of people do oyster stuffing for the holidays and if you’re looking for a good oyster stuffing recipe, take a peek at some of these links:

We are thinking something a little different this year… a online store viagrastuffing.  And further, a crab stuffing with online store viagra in it.  Kwazy talk!  I’m telling you - it was fabulous.  If the cherries sound like not your style, feel free to replace with another high flavor note item like a caper or a fine chopped dill pickle.  Lemon zest?  Or just let the crab stand on its own – it will.  Stuff your shrimp, your turkey or even a few delicate sole filets with this excellent stuff.  YUM.

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20 large shrimp (about a pound) peeled and deveined

¼ cup minced shallots

¼ cup minced celery

3 cloves minced garlic

½ cup chopped mushroom

1 T olive oil

1 ½ T chopped dried cherries

¼ pound crab meat

1 tsp seafood seasoning

1 T Worcestershire

3 T mayo

1 cup panko breadcrumbs

Salt and pepper to taste

Sautee the shallots, celery, mushrooms and garlic in a pan on the stove in the olive oil until they’re softened.  Remove from the heat and fold in the cherries, crab meat, seafood seasoning, Worcestershire and mayo.  Add the breadcrumbs last, and fold those in too.  Let the stuffing sit for a couple of minutes for the breadcrumbs to absorb the liquid in the stuffing and then you should be able to grab a pinch and make it into a nice ball to stuff your (seasoned with salt and pepper) shrimp with!  Bake the shrimp at 350 for 13-15 minutes.  Enjoy!

Making your own fish and chips is a bit of a process – fair warning.  And you really don’t want to rush… when you’re talking about large pots of hot oil you don’t also want to be talking about speed cooking.  This is one of those things you make when you have an hour and want to invest it in cooking something online store viagra. 

For two or three people you need:

1 pound of halibut, skinned and sliced thin in 3-4oz pieces

3 big russet potatoes

about half a cup of rice flour

about half a gallon of oil

tartar sauce and malt vinegar for garnish

all the stuff listed below to make the batter

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Okay, we’re going to start with the batter because you really do want to let it sit for at least 10 minutes or so.  Get a medium sized bowl out and wisk together the following ingredients:

1 cup flour

1 tsp baking soda

1 tsp salt + pepper to taste

2 tsp Old Bay seasoning (we’ll have this at the shop this week!)

2 eggs

8oz beer    

Put the bowl in your fridge and let it rest while you’re getting the oil going.

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I like to use peanut oil, but vegetable or canola oil will work fine too.  What we’re going for here is about an inch of oil in your pan so it’s going to take a fair amount.  I purchased a gallon of peanut oil from Cash and Carry and used almost half of it to get an inch of depth in my big deep fry pan. 

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Okay!  Next thing to consider is safety.  Remind yourself where the fire extinguisher lives in your house and just pull out the box of baking soda to have nearby.  You can’t be too careful…(especially if you drank that leftover beer from the batter recipe and are considering another – ha!).  Pour your oil in your pan and turn on your burner medium-high.  If you have a candy thermometer, set that up as well.  (We’re going for about 350 degrees.)  A thermometer isn’t entirely necessary, but if you have one you might as well use it.  For those of you without – if your oil starts smoking it’s too hot.  And always test a drip of batter before you toss something in… you want it to bubble instantly and happily.  If it’s smoking and your bubbles are looking rather angry – turn it down and wait a few minutes.  If you don’t get any bubbles or lazy bubbles – turn it up a bit or wait for it to heat up further.  Once we got our oil up to temperature it maintained at about half way between medium and medium high on our electric stove. 

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Peel your potatoes and cut into fry shaped pieces. Put the chunks in a bowl and rinse them until the water runs crystal clear.  Dump them into a colander and pat dry with paper towels.  When your oil is 350ish, gently drop the potatoes into the pan and let them bubble happily for 6-8 minutes or until you start to notice just a hint of golden brown.  The trick to really good homemade french fries is to double cook them, so we’re going to remove them from the oil with some tongs or a slotted spoon and let them rest on a paper towel until the fish is done.  Then we’ll put them back in the oil for another 4-5 minutes to finish cooking all the way through.  It’s worth the hassle. 

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Pull your batter out of the fridge and set it up next to a plate with the rice flour on it.  Open up your fish, and if it’s not already cut (we can do this for you – just ask!) slice it into half-inch thick long pieces.  Roll each slice in the rice flour, then dip in the batter, then gently place in the hot oil.  Cook about 3 minutes, then roll it over and cook an additional 3 minutes.  Remove the cooked fish gently with a pair of tongs and let it drain on a paper towel while you do your other pieces.  (If you’re wanting to serve it piping hot, feel free to place it in a 250 degree oven while your other chunks are cooking to stay warm.)  We did two batches of three pieces to cook our pound of halibut.  You want to give each slice enough room so that they don’t get stuck together.

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When your fish is done, cook the chips for another 4-5 minutes.  Drain on a paper towel and sprinkle with salt.  Serve with tartar sauce, a little malt vinegar and a beer.  Best meal in town!