Showing posts with label Betterthaneverians. Show all posts
Showing posts with label Betterthaneverians. Show all posts

Monday, July 19, 2021

Royal Chicken

 

I used a whole pineapple as the base and baster for a Cornish hen recipe and it turned out AAHmazing. 

The revised plan involves a pineapple after you have used a pineapple cutting device that cuts out the meat and makes slices in a couple of easy steps.  The marinated hen is then slid down on the core that remains inside the pineapple and open roasted or grilled until done.  The finished product is then removed from the stub and the stub can then be discarded.  The pineapple in the featured photo shows a bird that sits on a pineapple throne, with part of the pineapple flanking the back side.  This promotes the self basting aspect and leaves roasted pineapple to be sliced and served alongside as a side dish.  

I open roasted the Cornish hen in a 400 degree oven for about 30 minutes.  I then moved it to my smoker and added an elevated, smoky element to the already flavorful protein.  The end result is a tender, moist and absolutely delicious meal for one or light dinner for two.  I used a Kickin' Chicken' rub with a little heat to marinate the chicken, also a bit of liquid aminos, smashed garlic, freshly cracked pepper and a nice glug of olive oil.  I also painted on some of the residual juices with some fresh sage from my herb garden and let those flavors hang out and kiss the bird subtly as it rested.  

I love this dish for several reasons, but most appealing is finding another use for my pineapples when I remove the viable fruit.  The vessel that remains is still full of flavor and juices that can be a perfect cooking add on.  The small tasty bird sits on a throne of golden awesomeness and is fit for a king...or queen, Royal Chicken for the 'commonfolk', Long Live the Queen.

Thursday, June 10, 2021

Creek Gourmet: Sauteed Garlic- Lemon-Thyme Butter Crayfish

It's that time of year again and I can't wait.  My sister Bonnie and her husband J.R, who are both avid 'outdoorsmen' gift me with small bounties of local Virginia crayfish, caught fresh from the creek near their hunting cabin, deep down in a hollow, the same place we found our first Morels.  They have been a bit scarce over the past two years, hauls so small, they leave them, in hopes of a larger haul in the near future.  On a gorgeous day maybe two weeks ago, before the rains finally made it to our region, we got together and helped her with some watering of the expansive garden plot down at the cabin,  full of rich, red soil.  After toting fresh water from the creek in 5 gallon buckets, I went back to enjoy the natural beauty of the landscape and the man made pond, where we helped to feed the newly restored and restocked fish, juxtaposed to the cabin site.   

As I walked along the winding creek, I paid close attention to the deeper sections and noticed movement from small fishes and ultimately langoustine looking critters, scuttling amongst the mud and pebble laden bottom, plus around and under mossy rocks.  I even observed a crayfish noshing on another crayfish, apparently that is not uncommon with these guys, creek cannibals indeed!  They bait the traps with protein, usually a good sturdy chicken leg, raw preferably, because it has staying power and isn't easily conquered by the hungry brood, and they seem to like it very much!    The traps remain submerged until a decent haul is amassed.  Sometimes, they may eat the bait and scurry away, given enough time between trap checks.   The crayfish remain alive all the way up until the time to cook them arrives, being transported in a bucket with fresh creek water.

With the hardest part being done, the fun and most delicious part is just around the corner.  I give these "mud bugs" or "crawfish", as they are known by in the lower lying states, namely Louisiana, a good time in a sink pool, for around 2 to 2 1/2 hours, refreshing the water many times over.  I swish and slosh them a bit with a rubber spatula.  I plan to use a scrubby brush on their little hands and bodies for the next time around, as I have observed on every Mukbang video featuring seafood, for good measure.  Next, I transfer them to a large strainer or colander, shaking it constantly and running more cool water over them for the final rinse. 

The crayfish are ever moving and you will have to shake them down relentlessly.   I then chop copious amounts of fresh garlic, parsley and sprigs of thyme from my herb garden.  Then, I melt some  salted butter and a couple turns of the pan of good Organic Extra Virgin Olive Oil in a large saute pan and infuse it with garlic and thyme flavor, at a just warm temperature.  After about 5 minutes.  I turn the heat up to medium high and add the crayfish.  I shake and toss until all the crayfish are a brilliant bright red, about 5 minutes, dressing with the parsley, fresh lemon and cracked pepper, then transfer to a large platter, pouring the pan juices over.  

We eat them with our good, clean hands and lots of paper towels.  We lick our fingers too.   Man, I can't wait.

Beautiful and Tranquil Virginia Landscape

There were small, medium and large alike.  I noticed one of the traps nearby, but it had yet to be baited. 


Virginia Crayfish, looking for food.

My sister Bonnie, watering their garden.



Virginia Crayfish hanging out in the sink

 
Sauteed Virginia Crayfish in Garlic Lemon Thyme Butter

Thursday, June 3, 2021

Screams and Sprouts; Ginger Scallops/ Pea, Carrot, Dill Sprouts/Sage Flowers/Mulberry Gastrique


Illustration of Scallops and Sprouts Salad w/Mulberry Gastrique


I wanted to discover the delicate side of my growing garden and I had a wonderful learning experience in sprouts.  I am at the thinning phase for some, so I thought it would be fruitful to see what I could develop with some of the freshest springtime ingredients available, literally in my own yard.  The birds hadn't eaten all of the Mulberries from our tree just yet and I was able to procure a full cup, from which I made the Gastrique.
 I reduced the berries and honey with a little water down to about 3 tablespoons, then added the aged balsamic, reducing again to about 2 tablespoons.  I used a good aged balsamic and wildflower honey.  Fresh ginger, lemon, organic extra virgin olive oil and Irish butter also make an appearance.  I used slices of ginger to scent the olive oil before searing the scallops.  I added the Irish butter after flipping the scallops and getting the caramelization on the tops.  I made a simple vinaigrette using the organic olive oil, freshly squeezed lemon, sage flowers, cracked pepper and Fleur de Sel. I garnished with microgreens from my homegrown Brassicas.
 The recipe turned out wonderfully, though the stencil of the pea shoots could have been better.  I wanted to share the above photo of how my mind sees recipe ideas and ingredients before becoming a finished product. Grab some sprouts from your garden and have at it, it's a most rewarding experience.  Micorgreens can have upwards of 40 times the nutrients of regularly grown greens, bigger isn't always better!






 

Sunday, May 2, 2021

A 'Moss' Beautiful Gardening Idea



Freshly harvested Moss helped to elevate my planting vessel!
Turn an ordinary, inexpensive and planting suitable vessel into a work of art, with Moss.  I harvested this moss from our church yard, by a prominent tree, near the resting place of one of my little brothers, Keith.  Going to the church is always such a bittersweet destination, Alas, I digress, my Dad and one of my big brothers is there too.  In fact, generations of Smiths and Bergers are.  They are in a better place now and that comforts me, when I miss them sorely and feel despondent.  

I carefully peeled tufts of the softest and most durable sections of the expansive patch for my project.  
The moss is plush and feels like memory foam underfoot and beckons for you to take off your shoes and scrunch your toes in it and feel like a kid again.  Highly resilient and masterful for retaining moisture, moss is a versatile and beautiful plus textured plant, appealing to several senses at once, in a most flattering way.  

With a little creativity, a little moss can go a long way.  Have fun with it and stay tuned to see what I've planted here when it starts to peek above the soil.  The moss used for this featured project, is actually remnants of another project idea, coming up soon, I'm elated with those results as well!

Recipe:

A  plastic container, basket or bowl, with holes preferably

A knife or other sharp object to make small holes for draining 

Fresh moss

Planting soil

Desired suitable plants for vessel

Take a few moments to carefully bore several holes in the bottom of the vessel for draining.

The design will of course vary by container, but for this one, I simply tore off pieces to plug the larger holes on the container, on all four sides.  You want the pieces to fit somewhat snuggly in each of the holes.

Once desired pattern is achieved, carefully fill the vessel with potting soil.  

Plant your desired seeds for your personal needs. 

Enjoy the project and the bounty. 


  

 

Saturday, August 1, 2020

Good Enough to Eat



My love of cooking and creating recipes started quite literally decades ago.  When I was nine years old, I made my first official recipe, with no recipe, a Peanut Butter Skillet Cake.  I simply added some self rising flour, granulated sugar, creamy peanut butter, large eggs and some oil to a bowl and mixed it up.  I then baked the mixture in a 350*F oven until it was browned on top and looked done.  I didn't measure a thing, I didn't even have measuring tools, but I made it.  My family of tasters consisted of my Dad, Mom and my big brothers, plus of course my little brothers and sister.  I can only recall what my Dad and older tasters reactions' were from so long ago.  Overall, they all loved it,  we ate the slices warm from the pan, cut like wedges of good ole fashioned cornbread.  The cake was somewhat dense and perhaps a bit on the sweet side, but otherwise, not bad for a nine year old . The family and I also had a bit of a tummy ache afterwards, but who says it was by fault of my cake, for certain.  
My second experiment was with turkey.  I sliced and breaded strips of the turkey breast and cooked it in a frying pan, with scarcely enough oil to create a memorable texture, maybe a little margarine.  I then added Worcestershire sauce to the cooked protein and simmered into a kind of 'gravy' I guess you could say. It wasn't that bad actually, maybe even almost good. I was maybe 11 then.  I followed no protocol or written recipe, I simply worked with my on hand ingredients.  I was still quite 'green' in the kitchen, using only the techniques gleaned from occasionally watching Graham Kerr and The Frugal Gourmet, PBS awesomeness or the ones  I had devised in our massive playhouses in the woods. Certain plants with these tiny red berries on each bunch were designated as "chicken" and another "beef", yet others still for greens and other vegetables that we used in our cuisine de art.  Mud of course, was the most common ingredient, made from scratch, because we had easy access to water sources and lots of banks and wooded areas from which we could procure dirt, both black and the highly coveted red variety.   

Mud became whatever food we could dream of . We made cakes, meatloaves, bread, casseroles, soups,  more cakes, pies, you name it, anything we had eaten at home with our families, was recreated in our playhouses, with all the adornments that tiny pebbles, various types of foliage, pine needles , pinecones and acorns could afford us.  Man, those were the days...the playhouses of old, produced the most masterpieces, works of inedible art, that in fact, sometimes looked so damn good, we had to take a pretend bite, sometimes a real one, though we always spat it out, laughter erupting through our little crew, proud and unabashed.  We worked hard at cooking and cleaning our piecemeal abodes.  Hell, we even swept the forest floors in keeping with our duties as females to provide and tend the pretend 'children' and 'home', while our husbands were off at work.  LOL. , "Yes, we done come a long way like those Slim a*% cigarettes, from Virginia"...Outcast; Elevators (Me and You) ATLiens album.
 Our parents were all out until early evening at work, we were on summer break, we were wards of our older siblings, more unwatched than watched.  This was fine, in our rural little village, with our one country store, near the lake, back in the woods, literally over the river and through the woods, where everyone knew everyone, from your sisters and brothers, mother and father, their mothers and fathers, cousins, aunts and uncles, who were also our neighbors and "How's your Mama nem? was more of a statement greeting, as opposed to an actual question. The latter statement/greeting is still king among interactions amongst the people we run into, that either grew up with or worked for or with my Dad and Mom.  Though now, it's Mom alone, who they ask about, since Dad decided he had run the race he was born to run and became my Ethereal Guardian in 2009, rejoined once again, with his parents and siblings on the other side, even my brothers Doug and Keith.  How time does fly.  
I moved up from my mud pies and tree leaf salads to actual physical food when I was around 13.  I began to gorge on cookbooks and tutorials, magazines and other media about cooking and the culinary arts. Reading was the most affordable way to experience different cultural and ethnic ingredients.  I was memorizing herbs, spices and pairings with foods, long before I actually was able to cook with them.  At 15, my first job was in a supermarket, Winn Dixie, where I learned about the fruits and vegetables that we didn't already grow in our gardens at home.  I learned more about meats and various cuts therein.  When I was 16, while some girls were making scrapbooks about their college room designs, I was making my first cookbook for my college life, from cutouts of various magazines, in the back portion of an album my sister Brenda gave me as a graduation present. The album was filled with my achievements through high school, photos and newspaper clippings, featuring my highlights and awards, a priceless memento from a most thoughtful soul.  I gained more and more knowledge through the cookbooks Brenda had on her stand in her kitchen.  Every time I went to visit, I would pick them up and read them like the latest teen magazine or romance novel, they were my first true love affair. I remember when I thought Quiche was pronounced "Quickie", only spelled much fancier and Hors d' Oeuvres  read "Whores de Ovaries".  I thought they didn't sound very appetizing, no pun intended.  One, two, skip a few and here I am.  I have more stories, but they are for another time... Being a Culinarian was apparently in my veins from the beginning, I just hope I can live up to my destiny's expectations. So far, so good, good enough to eat.
 
I







Monday, March 30, 2020

Foraging: Morel Mushroom Flatbread

 Old Macdonald had a farm, we learned from way back and if he made flatbread, this would be it.  This flatbread's components are staples and part of everyday farmlife.  We have the grains or bread of course, then we have the meaty, earthy and nutty flavor profile of the morels, then we have our dairy cows with the butter, a little duck fat and a bit of garlic sauteed with the mushrooms, then removed to provide the perfect kiss of goodness. 
I actually used large butter flavored refrigerator biscuits to create the flatbread, creating a delicious and time savvy flavorbomb, with a lid on the stovetop pan to create a mini dutch oven.  After being flipped, the flatbread will reach a crispity, texture filled, crusty bottom, caramelized and to your standard's perfection.  This a recipe perfect for small hauls or when you want something to showcase the mushroom's delightful aromas, texture and flavor. Feel free to toss a few fresh thyme leaves or edible flower petals for an over the top, spectacular presentation! For best results, allow biscuits to sit at room temperature for about 20 minutes, for ease of stretching.

Recipe:
In a medium nonstick pan over medium high heat, melt 1/2 pat of butter and about 1/2 tsp. duck fat.*
Swirl pan to combine and add mushrooms, about 1/4 c. cut in half and 2 smashed cloves of garlic.
Saute for about 2 minutes.
SPST . (Salt and Pepper to Suit Taste)
Meanwhile, take 1 of the jumbo butter biscuits mash and stretch with hands until about 2 1/2 times its normal size, and about 1/4 inch thickness.
Push mushrooms together in pan, remove garlic, making sure textured sides of morels are facing down, then cover with dough.
Turn temperature down to medium heat.
Place a plate or tightly fitting lid over pan to cook/steam the dough.
After about 3 minutes, remove lid and carefully flip flatbread over (you may press on top lightly to ensure mushrooms adhere to bottom) and cover again.
Cook until bottom is slightly crisp and golden brown, but not burned, check as needed.
Place on paper towel to absorb any excess oils.
Makes 1 flatbread.

*If you do not have or want to use duck fat, olive oil, schmaltz (chicken fat) or bacon renderings will make great variations.


If you would like this recipe and future posts delivered right to your mailbox, simply join us by adding your email in the subscription section at the top of the web version!  Thanks in Advance.

Best,
D. Smith :)

Saturday, March 21, 2020

Vegetable Primavera Frittatta


There's nothing like a nice hearty dish to help you use up some of the ingredients in your crisper  and other on hand staples and Spring into Spring!  This frittata is  perfect for that.  Packed  with vegetable brightness and flavors, this budget friendly recipe screams summer veggie lovin' and 'have brunch, will travel'.   The natural sweetness of the peppers, onions and carrots really shine through and there's plenty to go around and for seconds. The vegetables may be roughly chopped, but similar in size for evenly cooking.  By the time  it is finished, they will all be tender and full of baked goodness, but with good texture.  Revisions can be a snap and  personal substitutions make it your own.
Perfect for a Vegan or Vegetarian spread but also  just a regular meatless, delicious meal.  This dish is a great way to eat the rainbow and may be served at room temperature. Brunch or Lunch, dinner and even breakfast is only a few steps away.  Simple buttered toast points make for a creamy and fantastic accompaniment.
An important thing to remember during this time is to arm ourselves inside and out, by making sure we consume as many immune system boosting and vitamin rich substances to help our bodies stay up for the upcoming challenges.
Eating the Rainbow should be our priority.  Much of what's occurring now is out of our control, but some things, we can take charge of. We like options, at least I do, why not go ahead and start something before it's mandated by our bodies to do so.  Priming our immune system and arming it with what's needed to potentially take a beating and keep pushing us through, is a part of our responsibility as proactive citizens joining the fight to save ourselves.

 By now, many of us are participating in "social distancing" and some self isolation.  Keep up the good work.  Now is a good time to try this recipe.  It will help sustain you and boost your mood.  Vitamins and minerals are cool like that.

Recipe:
Blend of like sized chopped veggies from crisper, I used about 6 cups
1 c. Colby Jack Cheese, shredded
2 cloves garlic, pressed or finely minced
10 eggs, slightly beaten
1/4 c. heavy cream or evaporated milk
Dash of Sriracha or favorite hot sauce
SPST ( Salt and Pepper to Suite Taste)
Olive oil for drizzling
Preheat oven to 375*F.
In an oven safe saucepan, over medium high heat, drizzle with 2 to 3 turns of the pan of olive oil.
Add veggies and cook for several minutes until fragrant.
Add garlic.
SPST.
Pour eggs beaten with milk and hot sauce , seasoned , over veggies and sprinkle with cheese.
Cover with foil and bake until set, about 40 minutes.
Remove foil for the last 5 minutes of cooking to get top golden.
Let stand for 10 minutes before serving.
Serves 8 to 10.









Thursday, March 19, 2020

Lemony Pistachio and Cardamom Shortbread

I ran across this gorgeous, practically brand new, vintage cookie mold from the 80's by "Brown Bag Cookie Art", at the goodwill store.  The Scottish Thistle design is incredibly ornate, imparting the same design onto your dough.  I had been thinking about shortbread, shortbread cookies and such, as it was around the holiday.  Shortbread was to be included with the cookie bundles I planned to give out to my family and friends. 
Somehow, my cookie plan's applecart was upset, partly because the kids were eating them as fast as I could bake them, and also from some erratic time management or should I say mismanagement! Anywho, the cute little brownies were the first baked and first to go and It seemed as if I was making myself more stressed than necessary, considering how crazy stressful  the holidays can be.  So, to save the ship, I chucked the cookie plans overboard and settled for only the shortbread.   I had not made shortbread before, so I started out with some extensive reading and researching my older cookbooks and magazines for earlier versions as well as its origins and history.
Once I satisfied my curiosity, I was able to create a recipe exemplary of my experience and desire to have it represent my style, which brings us to the recipe below. 
My mom and I enjoyed it with hot tea and coffee and my daughter enjoyed them with her cocoa. Heck, we enjoyed it by itself!   I was certain that the shortbread was even better the next day and it disappeared quickly, which is a good sign.

Lemon juice imparts brightness and tang, plus antioxidants and vitamin c. I had both ground and cardamom pods on hand and they complement lemon very well, mimicking the same flavor. This last restock,  I ordered the cardamom pods from Sri Lanka, always having some on hand because it is a key ingredient in one of my other quite popular and well received dishes I create, Roasted Pumpkin Cream Pie. 
 I used my mortar and pestle to crush the pod, which I remove and grind the little lemony, warm spice pebbles on the inside. The smell of freshly crushed cardamom is AHHmazing! It puts the pre ground stuff to shame compared, even the more expensive kinds.   This is a no fuss recipe, big on return, simple and inexpensive.  Aside from maybe the cardamom, all the other ingredients are pantry staples.  I like to use Pistachio extract because it imparts a very cherry flavor profile, but you may use more vanilla in its place if you like.

Recipe:
2 c. plus 1/4 c. AP flour, unbleached
1 tsp. baking powder
pinch salt, I used Himalayan Pink salt, fine grain
 2 stick plant butter or margarine, I used almond
1/2 c. pure cane sugar
1 1/2 tsp. fresh Lemon juice
zest of one lemon
1/2 tsp. pure Vanilla extract
1/2 tsp. Pistachio extract
1/2 tsp. ground Cardamom

Instructions:
Preheat oven to 325*F.
In a medium bowl, combine dry ingredients until well mixed.
In another bowl, cream butter and sugar, then add extracts, juice and zest.
Combine wet and dry ingredients and turn out on lightly floured surface.
Knead for several minutes until smooth and press into cookie mold.
Make lots of holes in the shortbread all over.
Bake until golden, about 40 minutes, if using a ceramic cookie mold, 25 minutes for metals.
Let cool for 10 minutes before inverting onto a cooling rack and allow shortbread to cool completely before serving.
Cut along lines into wedges.
Serve with coffee or hot tea or as is. 
Serves Many.




Monday, March 9, 2020

Saying "I Do" To What Matters Most

I love the invite of Spring just around the corner.  As a sufferer from SAD, the warmer, sunnier, brighter days induce a feeling of hope and positivity, that I can get nowhere else.  The little buds are forming on the trees, as they have been for weeks, mind you, while various flowers and bulbous plants are peeking their little heads above their cozy leaf covered beds.  Mother nature's growth hormones are in full effect.
It is now time to start tiny seedlings indoors, row by row, prepping them for the transition to our outdoor gardens and beds.  Soon, we will be digging, hauling, hoeing and making raised rows and anthills, to foster the best possible outcome for our magnificent homegrown produce. The pruning and gardening gloves, shears and clippers, will be our decided gear.  Aprons will have smears of the fertile and viable soil, especially along the tops of the pockets, and our shoes will show telltale signs of earthen activities.  We will have salad greens abound; tomatoes and cucumbers as well as violet and crimson berries; aromatic herbs and fresh accoutrements to a menu bursting with vitality and life.
The majority has embraced a more organic and virginal form of growing, using minimal additives if any at all.  Awareness is taking hold and this year, there will likely be more gardens or newly ordained 'farmers' than ever.  From the roof tops of cityscapes, to the marginal plots newly designated, the revolution will ensue.  We will assert ourselves as conscious consumers and bolster our confidence with our hands, turning sweet nothings into delicious somethings.  We will compost. We will engage in sensual congress with our progenys, our grow spaces.
These growing stations will not only provide sustenance and foster our most primal instincts, but also exercise our minds and bodies and quench our souls.  Some will be learning canning and dehydrating techniques for the first time, while others are hardened veterans and already have their preservation plans mapped out, like clockwork.
Fermentation will yield such ethnic delicacies as sauerkraut, Kimchi, pickles and Kombucha, full of viable prebiotics, probiotics and flavor. Jams, jellies and preserves, oh my.  Sweet, savory, tart and briny all have a place at the table. Feelings of accomplishment and confidence will spring forth proverbial sunshine, to reflect onto all we do.  We will get to know our foodstory more than ever.  We will share, we'll feast, we'll preserve, we will fellowship.  We will be Betterthaneverians. Do you like the way that sounds? I know I DO!

Monday, July 8, 2019

Pasta Bake Ninja

I just love love love my Ninja Foodi!  It truly has single handedly made my oven a lonely soul.  I love that my slow food recipes have been sped up dramatically.  I love that I can set it and walk away, being free to do other things.  Normally, I'm always leary of getting too far away from the kitchen, especially when I have recipes that require hours of simmering, braising or baking.  With my Ninja Foodi, the specific functions do their thing and even turns itself off.
I rarely use the oven because now I can crisp and roast, air fry and sear or saute, all in the same pot.  The pressure cooker aspect is a beast!  At first, I was somewhat nervous, afraid I'd do something wrong and cause an explosion to level the house, like a scene from the Die Hard or Lethal Weapon series lol, but of course that was me being apprehensive from lack of experience.  After I read my  manual many, many times over, I felt I had gathered the strength and prowess to manipulate this sophisticated new toy and the rest is delicious history. 
My go-to on an easy night is often a pasta bake.  I add the cooked ingredients and top it with cheese and set it on 'air crisp' for about 3 1/2 minutes and reveal a masterfully browned, ooey, gooey, one pot, one dish meal, that can't go wrong. Just throw in a salad and some fruit and your labors for dinner are done!  I brown the beef and veggies in the Ninja and make the sauce, but I still like to do my pasta on the stovetop, I fear the dreaded over cooked pasta!  My Ninja has instruction for pasta and even rice, but I feel most comfortable doing them as a sidecar, as opposed to an all in one deal.
If you are shopping for a new gadget or appliance, definitely consider this guy, I knew we were meant to be.  I've cooked everything from air fried or roasted chicken to pig tails and "Pad BowThai" Pasta in this vessel and I keep getting better and better at it.  Make the Ninja Foodi a part of your wish list and be glad you did!  

Friday, June 28, 2019

Fish Tips For the Summer!

I have done my share of cleaning fish, especially over the past 5 years.  I cleaned and butterflied  about 26 fish yesterday alone! My brother in law has really gotten into his hobby, when spare time permits.  He works for a paving company, making roads, both private and public, driveways and parking lots better and safer for us as drivers.  For that I would like to send out a big Thank You on behalf of motorists everywhere.
We have access to many fishing outlets here in these beautiful mountains.  Where we live is the second oldest incorporated town in Virginia, second only to Jamestown!   We are residents of the Leesville Dam and Leesville Lake area, plus there is Goose Creek and other waterways and ponds to choose from.  Goose Creek is where many people enter the river to float into the Staunton River, which runs by our  nearest town and my high school Alma Mater, Altavista.
There is avid hunting in this area as well, full of wilderness, full of life.  We have bears, coyotes, bobcats, rattlesnakes, moccasins, both water and copperheads, too many  deer, even the rare black coyotes, which is just a product of genetics.  I saw one that had been hit in the road one morning, it looked like a skinny bear cub with a dog's face. I was only able to glean  this description going about 45 mph, on my way taking the kiddoes to school.  When I came back through, it was gone, taken for its coat or picked up by VDOT, the first theory probably the most accurate.
Luckily, one of  my sisters and her husband, who is an avid hunter and "angler" came through and got out to investigate and clarified my best guess, having never seen one before.  But Yeah, the phrase "Lions, Tigers and Bears, Oh My" for sure.  This area is amazing from  the nature and natural beauty standpoint.  The people are pretty solid too.
Back to the lesson at hand, tips and tricks for cleaning and deboning smaller or pan sized fish, because let's be honest, we are not always going to bring home a whopper, plus these  are most the flavorful in my opinion. I like to use a small pile of salt to help anchor my grip on the fish. This way, you can scale this guy more efficiently, which is the first step if the fish has scales.   I line my cleaning station with cardboard if possible, any will do, empty pizza boxes are perfect for this kind of job, absorbing all the excess yuck while you work.  After scaling, you are free to remove the head and entrails.  The featured fish is a white perch.  This my technique to butterfly your protein. Gloves are advised, particularly for the hand holding the fish while you work.

I lay the fish on its back  and hold it like a book I'm about to start reading.  I start at the top and carefully but firmly, make a cut through the bones along where the rib bones meet the back bone. I cut all the way down til I get to the stomach area.  I then lay fish on its side and place a hand firmly on the top run my knife down along the backbone, all the way to the tail.  The fish should lay flat at this point, like an open book.


At this point you can carefully remove the rib bones and the largest sharp part of the fin on the left side shown. Note:  I am left handed so this whole plan is flipped for you right handed souls lol.
You can remove the rib bones by carefully sliding your knife under the bones at the top or bottom of the ribs and working the knife upwards or downwards, pressing against the ribs.  Repeat on opposite side.  Scrape belly flaps to aid in extracting bones from this portion.  Normally, I would use my filet knife also,  the chef's knife is to cut through the bone, but it fell down behind the damn sink.  Drat!
After you remove all the yuck with a few good swishes and salted soak, at least 1 hour, your fish is ready for whatever comes next! Well, gotta go, just got a mess of fish from my fisher guy/bnl Will, back to the lab I go, because, "practice doesn't make perfect, perfect practice makes perfect." I'll always remember that banner Mr. Temples, our beloved band director put up in the band room, he was possibly the best band director to ever live, just Phenomenal! Today's Catch of the Day, Bass! Stay tuned for fresh, new recipes featuring these 'puppies'.


The remaining bones are easily pulled out with the fins.  Extreme Caution Advised, especially for Children and Inattentive Adults!


Tuesday, June 18, 2019

Ending Discrimination: The Ugly Food Movement


We as consumers, naturally want the 'best' and 'most' for our buck, or at least what we perceive as such.  Now that is all fine and dandy as certain things go, for instance; we wouldn't pick up a loaf of sandwich bread that is already smooshed or a carton of eggs with cracked ones or even a box from the shelf, that has either a razor type slash or is slightly marred in any way.  
This of course is understandable, but sometimes this attitude makes certain very special produce a target to be forgotten.  We all love the perfectly round and bright tomato when picking our fruits.  We want to eat the rainbow and the colors to match. We want the stuff of legend and much falsity like the burgers and food scenes we see on television and in ads. We want the straight, perfect carrots like the ones Bugs Bunny always had.  The banana must be free of bruising and the pepper should sit upright when placed on the table.  You get the drift.   The 'ugly' produce is left in back or never even makes the cut when the buyer checks the crates or boxes.  Poor little veggies... "What's in a name? That which we call a rose, By any other name would smell as sweet."
Romeo and Juliet (II, ii, 1-2)

A simple truth, resonating from words, centuries past.  Let's give these loving morsels a chance, your carrot cakes,veggie medleys, casseroles and risottos will taste the same, if not better. Especially if you're going to cut it up anyway.   Better because we are doing a service to the energy it takes to grow produce.  Better because of the land usage and care the farmer, commercial or residential, has put into the finished product.  Better because the poverty levels in the United States are still rising. Children are hungry during the summer without school breakfasts and lunches to supplement.  
We are at the helm of  being some of the most wasteful consumers in the world.  We snub the ugly produce, while some long only for basic sustenance of a meal, that they didn't have to wait days for...
We must set aside the superficiality of our exacting standards, as far as food image is concerned. 
On a lighter note, the people in the know, myself included, are fine with the imperfect produce and are  able to cop these babies at a discount, saving upwards of 30  to 50% off, which for any economically savvy individual means lower food costs for the family. I think their design makes them special and unique, individuals among minions. Betterthaneverians. Not to mention the fun you can have guessing all the things it resembles. Thanks! And while you're at it, get on board and enjoy the bumpy, gnarled, Siamese twin looking ride! Be kind to the "Ugly" and "Imperfect" Produce and it will certainly be kind, delicious and money saving to you and for you! 
Stop Hating, Start Eating.  

Saturday, June 15, 2019

Southern Fried Tofu

This recipe is a quick and easy way to serve up some smiles featuring tofu.  It makes a wonderful protein for a veggie laden sandwich or for dipping in marinara, they're a snacking sensation, packed with protein, calcium and iron.  I used extra firm tofu for this recipe.  I drained and wrapped the tofu in paper towels to expunge all the excess moisture from the exposed surfaces.
The texture of the protein is nice and crisp on the outside, but also not mushy in the interior.  There is actual 'bite'.  I double dipped these pieces in milk and breading to protect the tofu and add an extra layer of insulation and backbone so it would not be so limp.
I added the element of ranch via the seasoning package.  It's safe to say that many Americans, especially southerners are obsessed with ranch flavors.  I personally prefer Southwestern Ranch, which consists of combining barbeque sauce and ranch, plus a splash of heat via Sriracha for me!  Another splendid duo I adore is ranch and  Thai Chili Sauce, a great dipper for crunchy, fried snacks like Cauliflower Egg Rolls or Delectable Beef n' Zucchini Wontons, also Chipotle Chicken and Caramelized Onion Wontons.  Dippin' and Dining that's perfect for small gatherings and game days or just a day you feel like eating something tasty!
Recipe:
1 pkg. tofu, extra firm
2 tbsp. Dale's Steak Seasoning or to taste
Seasoned flour, such as A1
1/2 pkg. ranch seasoning
milk
oil for frying
SPST (Salt and Pepper to Suit Taste)
Directions:
Wrap tofu in several paper towels to absorb excess moisture on outside of tofu.
After several minutes, slice tofu carefully and evenly and lay slices on more paper towels.
Drizzle slices with Dale's.
Refrigerate for about 20 to 30 minutes, until ready to fry.  Meanwhile heat the oil.
Once oil reaches 375*F, you are ready to drop.
Toss in Seasoned flour, then dip in milk, then toss again and place in hot oil.
Cook in small batches until floating and golden, about 3 minutes.
Drain on paper towels and serve.

For a Betterthaneverians version of this recipe, use one or more of the following:
Use liquid Aminos or  Nutritional Yeast to marinate
Use a blend of Organic Coconut and Almond Flour to coat
Use a nut milk to dip
Add a blend of freshly fine chopped dill, parsley and chives in place of ranch seasoning mix.




Monday, June 10, 2019

5 Cheese/Pepperoni Keto- Fabulous Stuffed Chicken Breasts


I had a hankering for something stuffed, creamy and cheesy; these Italian inspired gems are a good fit.  Prep is relatively easy and the kids loved the results.  This is also a recipe your kiddoes or tween can help you with.  I served this chicken with a cauliflower mash to round out the meal and complement the cheeses. A green salad adds a great, fresh crunch, plus essential vitamins and minerals.  Making sure the breasts are proportionate to one another will ensure smooth sailing and a fantastic meal you can enjoy and be proud of.

Recipe:
6 chicken breasts, skinless, boneless and about 6 to 8 oz. each
1 pkg. deli sliced or bulk  pkg.pepperoni
12 slices Provolone cheese
1 8oz. pkg. Italian cheese blend
EVOO
Italian Seasoning
SPST (Salt and Pepper to Suit Taste)

Preheat oven to 375*F.
Carefully make a slit along side of each chicken portion, without going all the way through.  You are essenially making a pocket for the cheeses and pepperoni.
Each chicken portion gets :
2 deli sized or 6 small pepperoni
2 slices Provolone Cheese
1 Pinch Cheese Blend
Layer ingredients, then fold in half to insert.
After all breasts have been stuffed, place in baking vessel sprayed with cooking spray or drizzled with olive oil.
Arrange chicken evenly spaced and drizzle with olive oil and SPST.
Sprinkle with Italian Seasoning.
Bake covered about 20 minutes, then remove foil.
Cook until chicken starts to turn golden and sprinkle with remaining cheese.
Continue until cheese is melted and internal temp. reaches 165*F.
Let stand for several minutes before serving.
Goes well with Cauliflower Mash, (cauliflower steamed or cooked in chicken stock, then SPST, little cream or milk and butter, optional)