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!

Cherry Cherie Fo Ferry

Snacking on the road can get pretty unhealthy if you are not careful.  So when you see a farmstand, get out there and grab some goodness, your body will thank you for it. We got these cherries from Moore's Farm Stand in Clarksville. Moore's offers a delectable array of fresh fruits and veggies, locally grown and done so with love.   I remembered how delicious they were the year before, when we grabbed a bag for the ride home nibbling.  They were super juicy and fantastic.  This year I stopped by and we got several cantaloupes and peaches and rounded it out with a pound of cherries.  The cherries are only $5 a bag and worth every penny.  Admittedly, this batch did not trump the bag from last year, but they were still Yum!
Cherries are a wonderful fruit choice, full of good for you vitamins and minerals.  They are rich in antioxidants, some that may slow down aging process and promote cell growth.  It is suggested that they help thwart belly fat, ease insomnia and aid in digestive health.
From the  Stone Fruit family,  cherries are also said to help with joint pain and inflammation of the joints, making it excellent in the treatment of the gout, which is a painful inflammation affecting the joints of the body, especially the hands and feet.  Cherries also help stave off infections.  It's a Win Win situation!  My oldest sister has the same name, spelled differently, Cherie.  I wonder if she knows how good her name is for her? 

Oxtail Imposter: My New Favorite Oxtail Stand In

I was at the grocer in Lynchburg, which is about 40 minutes from where I live and ran across these gems and I was most pleased with the results.  I was browsing about in the meats section, when I thought about some oxtails.  They can run rather expensive and I was hoping to catch them on sale.  I actually don't think I've ever seen them on sale, reduced yes, on sale, nope...Anywho, since I get them for special comfort meals, a couple times a year, usually in the cooler months, I decided to pass, for another time when they were more in my head than on my mind.
I noticed the cow neck bones nearby and became intrigued.  I couldn't recall a time that I'd seen them for sale, pork, yes, but not beef.  I figured they would be full of flavor because of the lean to bone ratio and would render a lot of collagen goodness when cooked down to the jus.  Best of all, it was only a fraction of the cost of the oxtail. I said to self, 'What the Hell,  let's give it a go'.
I washed the cow necks in cold water and placed them in my Ninja Foodi on pressure cook mode. I made sure I threw in major aromatics like whole garlic cloves, celery and onion . I also added about 1 cup, mini sweet peppers; red, orange and yellow.   I added a bay leaf as well and some bouillon with water, enough to cover.
I pressure cooked the beefy bones for 1 1/2 hours.  After that, I placed them on sear/saute to render the juices down to a sultry broth, composed mostly of  the broken down veggies.
Once reduced, I was left with an amazingly tender and most delicious oxtail contender. There was an unctuous broth filled with beefy flavor and delight.  This is a dish you can cool and refrigerate, then remove the excess fat that has solidified.  Then you will be left with a hearty dish to consume with nice crusty bread or potatoes if you wish.  I used sandwich bread to envelope the goodness, it was most satisfying. The lush chunks of meat slide easily off the bones, bathed in it's own succulent gravy.
My sisters Bonnie, Hollie and Gayle loved it too!  We now have another comfort food dish for our culinary repertoires.
Cow Neck Bones can really stand in for an amazing and rustic meal, full of flavor and high on delivery.  I guess it's just the Country in me, but I think it's most definitely here to stay in my comfort food rolodex.

Great American South Fried Catfish

This is just a little something to make you want to grab a rod and reel, some buddies, maybe beers and go fishing!  There's nothing like some fresh caught fish, fried and piping hot from the oil.  With summer and fishing in its prime, you could go out and snag the Big One, securing your fish tale to tell to all that will listen, from here, to the end of time!  I made this dish for a very special person's lunch.  I filleted and prepared the catfish, but It was his son that brought it in.  I was glad to be a part of the action.  I enjoy fishing too, though I usually take a book! 
Fishing is all inclusive and a relaxing affair, even though you may not like putting bait on your hook. Getting out and enjoying the outdoors is good for you, and a wonderful way to spend time with friends and family. Taking time to throw a line can help you gain your proverbial fish tale, a story to be told to whoever will listen, now and until the end of time! Quit Wishin', Go Fishin'!!!

Surf, Turf and Earth: A Trifecta of Taste Matrimony

Surf and Turf  (seafood and red meat) are on menus all over the world.  I like the combo, but I also love to throw a little Earth in there too.  The Earth is a delicious Portobello mushroom.  It is common to get a steak smothered in onions and mushrooms for a flavorful and amazing bite, time after time.  Not often if ever, do you find a whole portobello topping the steak, which is what I did.  Vegetarians can omit the Turf and have a magnificent Surf and Earth ( portobello and shrimp). Vegans can swap out the Surf and Turf, for Earth and Earth ( portobello and potato).  Keto-Gurus can have it as is, minus the potato, everybody wins.
The above photo is of my dinner of "leftovers" in our hotel room.  It was a lovely room equipped with a cute little kitchenette, so we were able to bring along and store all the provisions we didn't use at the Cabin.  I made it a point to cook all perishables and place them in foil and zip locks to be easily reheated from our cozy and spacious lake view room at Hotel Magnuson.

Our Twilight view from our balcony of Buggs Island Lake, breathtaking!

For dinner, on the eve of our last night, I treated myself to a sit down dinner date meal, party of one, with a view of the gorgeous sunset out of our window.  The meal included a grilled ribeye, sliced and piled high, drizzled with my favorite sauce, Rufus Teague, Honey Sweet,  grilled asparagus, an amazingly flavorful and smoky grilled portobello, topped with some Smoked Gouda w/Bacon cheese, melted down into its woodsy gills.  I popped a potato in the microwave for a quick and pillowy, light side, sprinkled it  with tangy and bold blue cheese and finished it off with some steamed, seasoned shrimp!
I know the disposable plate and "lazy plating" doesn't do it justice, but Hey, it's a leisurely occasion, in a no stress zone and in the end, a little less cleanup for the 'ole gal. I am ole gal. lol

The Power in Flowers

Nature makes the most wonderful things.  The brilliant colors of the rainbow burst with life here, there and everywhere.  Signs of  burgeoning luminescence spread its cheer from house to house, lawn to lawn.   We envelope ourselves with the gardening spirit and wholeheartedly take on the task of being gatekeepers to the fledgling slips and plants, some seeds.  Old, new, borrowed and blue flowers adorn and vine along trellises and walls, little patches of happiness for all to see.  Some of these precious flowers turn into our beloved squashes; zucchini, crooked neck, spaghetti, pattypan, butternut, acorn and even pumpkins! Yes, pumpkins are in the same family as squashes called cucurbits. 
Other flowers bring our salad accessories like tomatoes and cucumbers!  It's such a wonder that flowers bring forth perfect morsels, designed for our bodies, just as it is. Magical. When you see flowers in a garden, you can best believe that there are goodies and delicacies to come.  Some of these gifts are for canning, some for immediate gratification and some for sharing.  There is power there. They can sustain us...if we let them. They have the power to cleanse, mend and heal, they help prevent.
Flowers can show people that we care, brighten our spirits, showing love and condolences, thank yous and welcomes, they bring wishes of well being when we are down.  They mark milestones and special occasions; pruning and caring for them offer respite, therapy and exercise, a gaggle of benefits, just being themselves.
And to think, all of this is happening inside these tiny little seeds, preordained to become its alter ego, edibles or adornments. All that DNA, packed inside vessels, some smaller than a mustard seed, the same one made reference to in the bible.
They already know what to do and how to do it, like magic.  They can grow in the most dire straits, against all odds and still flourish! We could only hope to be as efficient.  

Hoppin'Good: Getting Your Summer Legs Ready

They may not look appetizing, but these legs are some good eatins', for those who dare to try!  Frog legs have their most popularity in the lower portions of the states, namely Louisiana and the bayou area.  I'm glad they made their way up.  Frog Legs have been popular in French, Chinese, as well as other international cuisines for centuries.

I threw in some fresh rosemary for more fresh depth of flavor!

Frog Legs may be baked, broiled,grilled, sauteed or fried.  I like texture and flavor of the fried method, because it enables the protein to be cooked with a protective coating which helps retain moisture.   This past week, I decided to do something a little different with my legs. I cut them apart, for aesthetics and for appetizer appeal.   I marinated them in an egg and milk bath overnight.  I also added a bit of Wye River Seasoning,which is Ah-mazing on your seafood or anywhere you want a taste of the rivers and oceans, try it on popcorn!












The overnight bath helped to develop the flavors of the legs and removed any possible river fishy taste, which I have noticed before and don't particularly prefer.  The meat came out nice, white and not dense.  The crunchy outer crust was a perfect compliment to the supple and juicy interior.  They were very satifying to me and the crew.  Besides,what goes better with a cozy cabin in the woods, with family, on Buggs Island Lake, like some crispy fried critters and catch of the day catfish, steam grilled to flaky perfection, blooming with fresh rosemary (brought from my herb garden) and banana shallot, butter and olive oil! My sister Bonnie really "put her foot in it" Man oh Man!  We tag teamed the menu and entertaining and kicked a$$!  We'll go more into that phrase in a later post, it's actually a pretty interesting one.
 Our spread that day consisted of grilled ribeye steaks, burgers and hotdogs. There was the grilled, whole catfish foil packs, steamed large shrimp, grilled asparagus, yellow rice, whole portobellos, deep fried frog legs, two magnificent cheeses, Champagne and Smoked Gouda with Bacon with crackers, various libations including Tropic Canon IPA which is loaded with citrusy goodness and Summer Shandy, which complimented the menu perfectly.  Ahh, delicious memories of this week past. If only vacations lasted forever...

Pairs deliciously with Summertime and Grilling Seafood!