Fish Sticks

I know what you're thinking.

Fish sticks? you're thinking.  Fish sticks?

Where's the pizzazz?

Well I'll tell you what, busters.  The pizzazz is feeding my family something easy and healthy that they will actually eat.

That's the trifecta.

And honestly, humble as they are, these were completely delicious.  Crispy panko, smooth cod, tart tartar (is that why they call it that??) sauce.  A few naked cukes on the side.

The pizzazz is there.  This dish is just too much of a lady to call attention to it.  (Fish sticks be a lady tonight)

Fish Sticks
adapted from a fish

2 lbs cod
2 cups panko bread crumbs
2 teaspoons salt
2 teaspoons paprika
2 teaspoons lemon pepper
1/2 cup flour (or more as needed)
2 eggs

Preheat oven to 350.

Stir your bread crumbs, salt, paprika and lemon pepper together.  Beat your eggs in a shallow dish.  Chop your cod into sticks.

Dip sticks into flour, then egg, then roll in bread crumbs to coat.  Place on baking sheet and bake 10-12 minutes, flipping once during cooking.  Serve with lemon and tartar sauce!

Tartar Sauce

1 cup mayonnaise
6 tablespoons chopped capers
10 tablespoons chopped dill pickles
1 tablespoon olive oil
2 tablespoons chopped parsley
Juice of 1/2 a lemon

Stir all ingredients together, chill until using.

Everything Seafood Pasta

Dairy time!

I've been off of wheat, dairy, and sugar for a while, due to minor health issues.  Those health issues are clearing up now, however, and I'm slowly adding things back in.

Two weeks ago, fruit!

Two weeks from now, wheat!  (looking forward to that)

Now, dairy!

To celebrate bringing dairy back into my life, as well as the end of the fish-phase of my year of seasonal eating (meat-free from here on out), I bring you:

SEAFOOD BEHEMOTH.

I am not normally very keen on seafood.  I grew up in a desert place where eating a lot of seafood, well, it just wasn't wise.

Now I'm living much nearer to the coast, and I've been dabbling in the fresh fish and shellfish available.

The main thing that was new to me in this dish was scallops.

Scallops!  Have you had them?  I loved them.

Little buttery meaty guys.  Almost as soft as the noodles, but with a tasty, mild, meaty fish taste.  They were a winner.

It's a heavy dish, so invite your friends over to help enjoy.

Or just eat it yourself.  It's all right, we'll keep it between us.

Everything Seafood Pasta

2 green onions, finely chopped
2 tablespoons vegetable oil
2 tablespoons plus 1/2 cup butter
1/2 cup chicken broth
8 oz clam juice
1 lb scallops
1 lb small shrimp, peeled and deveined
8 oz crabmeat (I used imitation, I know, take the girl out of the desert but you can't take the desert out of the girl)
1/2 teaspoon white pepper
1/2 cup flour (I used a GF version)
1 1/2 cups milk
1/2 teaspoon salt
1 cup heavy cream
1/2 cup shredded Parmesan cheese
1 lb macaroni noodles, cooked and drained  (I used GF potato noodles)

Pre-heat your oven to 350 F, and grease a 9x13 inch baking pan.

In a large skillet, saute onion in oil and 2 tablespoons butter until tender.  Stir in broth and clam juice; bring to a boil.  Add the scallops, shrimp, crab and white pepper; return to a boil.  Reduce heat and simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently.  Drain, reserving cooking liquid.  Set seafood mixture aside.

In a large saucepan, melt the remaining 1/2 cup butter; stir in flour until smooth.  Add milk and reserved cooking liquid gradually.  Add salt.  Bring to a boil and cook and stir for 2 minutes or until thickened.  Remove from the heat, stir in cream and 1/4 cup Parmesan cheese.  Stir in the seafood mixture and the cooked noodles.

Spread noodle mixture in a 9x13 inch greased baking pan.  Sprinkle with remaining 1/4 cup Parmesan cheese and bake, uncovered, for 35-40 minutes or until golden brown.  Let stand for 15 minutes before serving.

Salmon Avocado Wraps

Here's a fishy little break to tide us over between caramel corn and candy apples (yes, they're coming).

There is even something green in there!  What season is it again?  It's like it isn't even fall!  It's like it isn't even Halloween!

But villagers, hear me!  Before you take up your pitchforks and torches and chase me back into my mountain stronghold.

The green is avocado.  It is smooth and creamy.  It will not sideline you with anything bitter or unsettlingly crisp.  It will smoosh up against your smoked salmon and blend with your cream cheese in delicate, pale green swirls.

The salmon is smokey and heavily peppered.  Yes, please.

You know salmon is like the Oregon state fish, right?  I mean, do we have a state fish?  I'm pretty sure it is the salmon.

You could eat this with chop sticks, if you wanted to.  It's kind of a bastardized, American-ized sushi.

And I say that with all affection.

If you eat this between handfuls of candy, go ahead and congratulate yourself on how healthy you've been the week of Halloween.

Good work!

Salmon Avocado Wraps (borrowed from Ellen over at Ellen B Cookery)

Flour tortillas

Smoked Salmon

Avocado

Juice of 1/2 a lime

Cream Cheese

Cut avocado into small pieces and squeeze in the juice of 1/2 a lime.  Crush up and mix the flavors well.

 

Spread cream cheese on the tortilla wraps.

 

Add pieces of smoked salmon over the cream cheese.

 

Add a strip of the avocado/lime spread down the middle of the wrap.

 

Wrap closed and cut into strips. 

Ta da!

Maryland Lump Crab Imperial

 And now for something completely different.

Fish!

Well, crab at any rate.

Well, fake crab at any rate.

I couldn't find the real stuff!  Do they just not sell it anymore?   Here, in the mecca of all things seafood?

Come on Eugene!

Anyway.  I don't make with the sea bugs very often, but I do have a soft spot for crab.

Well, fake crab.

This has a mild, herbal flavor with a tang from the mayonnaise.  It was delicious spread on a slice of fresh sourdough bread.

Vacation was the best, thanks for asking.  I went home, and now I'm home again, and I'm totally homesick for home.

But I was also homesick while I was on my vacation at home.

Got it?  Me neither.

Maryland Lump Crab Imperial (adapted from Chef Dennis over at the Mount)

1 lb jumbo lump crabmeat (or lump)
½ cup mayonnaise
1 tsp sugar
1 tsp old bay
1 tsp finely chopped Italian parsley
1 large egg lightly beaten
squeeze of lemon juice

Mix mayonnaise, egg, sugar, old bay and parsley together and blend well, this is your imperial sauce.

Gently fold crabmeat into imperial sauce, being careful not to break up crab meat.

Place portions in baking dish using ramekins or small casserole dishes.

Bake in 350 degree oven for 20 minutes (top will turn golden brown)

Allow to cool just a few minutes before serving, it will set and be more flavorful as it cools slightly.