Broiled Rock Fish Cakes

For those fans on the Eastern seaboard, there is nothing sweeter than a fresh rockfish. Overfishing and pollution have taken their toll, but if you can catch one or buy one in a store, here is fine recipe.

Broiled Rock Fish Cakes

Ingredients:

1 pound shredded, cooked Rock Fish

1 large egg

1/4 to 1/2 cup mayonnaise

1 tsp garlic powder

1 tsp Old Bay Seasoning

1/2 tsp salt

1/2 tsp pepper

1 tbsp basil

1/2 tsp cider vinegar

1 tsp Worcestershire sauce

1 tsp lemon juice

Directions:

Remove skin and all dark meat, then place fillets in foil packet.

Drizzle with lemon juice.

Lightly sprinkle with salt and pepper.

Sprinkle 1 tbsp basil over fillet.

Seal packet tightly and cook at 425 degrees for about 20 minutes.

Cooking time will vary with thickness of fillets. Fish should flake easily with a fork.

Mix all ingredients together, except fish, with a whisk. Add rock fish to dressing mixture, Put covered mixture in refrigerator for about 1 hour.

After 1 hour, form cakes with mixture and return to refrigerator for 1/2 hour.

Lightly spray cookie sheet with cooking spray. Place cakes on cookie sheet and place under broiler at low temperature until they are golden brown. Flip and do the same with the other side.

As a serving suggestion, place 2 pieces of crisp bacon on top of rock fish cake, drizzle with ranch dressing and top with sliced tomatoes and lettuce.

A Note From Ollie

I would just like to say that a number of icons from my era have died this week and I would like to send my most sincere regrets to the families and friends of:

Ed McMahon

Farrah Fawcett

Michael Jackson

What ever pain and suffering that you have gone through in your lives, may you finally find peace on the other side.

Mashed Red Bliss Potatoes

Ok. Another mashed potato recipe.

The difference is that this turns an ordinary red potato into a conversation piece when you have company or want to do something nice for your family.

Mashed Red Bliss Potatoes

Ingredients:

5 pounds medium red bliss potatoes

3 tsp kosher salt

3/4 tsp ground black pepper

8 tbsp (1 stick) unsalted butter, cut into pieces

3/4 cup buttermilk

1/4 cup heavy cream

1/4 tsp ground nutmeg

3 tbsp chopped fresh chives

Directions:

Place potatoes, skins on, in a large pot and cover with cold water. Bring to a boil and add 2 1/2 tsp salt. Reduce heat and simmer until just tender; about 15 minutes.

Drain potatoes and return to pot. Add the butter, buttermilk, cream, nutmeg, 1/2 tsp salt and 3/4 tsp pepper. Mash potatoes with a handheld masher. Fold in the chives before transferring to a serving dish.

Potatoes may be made up to 2 hours in advance and kept warm in a double boiler or crock pot.

It is not recommended to refrigerate and attempt to rewarm.

Deviled Fried Chicken

Here’s a chicken recipe sent to me by Katie M of Suffolk, Virginia.

Deviled Fried Chicken

Ingredients:

2 cups buttermilk

1/4 cup Dijon mustard

2 tbsp onion powder

5 tsp salt

4 tsp dried mustard

4 tsp cayenne pepper

2  1/2 tsp ground black pepper

1  3 to 4 pound frying chicken, cut into 8 pieces

3 cups all purpose flour

1 tbsp baking powder

1 tbsp garlic powder

5 cups or more peanut oil for frying

Directions:

In a 1 gallon resealable plastic bag add mixed buttermilk, Dijon mustard, 1 tbsp onion powder, 1 tsp salt, 1 tsp dried mustard, 1 tsp cayenne and 1 tsp black pepper. To this, add the chicken pieces.

Seal bag, eliminating all air. Turn bag to coat chicken evenly. Refrigerate at least 1 to 2 days, turning bag occasionally.

Whisk flour, baking powder, garlic powder, remaining 1 tbsp onion powder, 4 tsp salt, 3 tsp dried mustard, 3 tsp cayenne and 1 1/2 tsp black pepper in a 13×9x2 inch glass dish. With marinade still clinging to chicken pieces, add chicken to flour mixture; turn to coat thickly.

Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to re coat with flour mixture.

Pour oil to a depth of 1 1/4 inches into a deep 10 to 11 inch diameter pot. Attach deep-fry thermometer. Heat oil over medium high heat to 350 degrees.

Add 4 pieces of chicken, skin side down, to oil. Reduce heat to medium low and fry for 5 minutes, adjusting heat to maintain oil temperature between 280 and 300 degrees. Oil should bubble constantly around chicken.

Using wooden spoons, turn chicken over. Fry 7 minutes.

Turn chicken over again. Fry until deep golden brown and cooked through, about 3 minutes longer. Using same spoons, transfer chicken to large rack set on a cookie sheet.

Reheat oil to 350 degrees. Repeat frying of remaining chicken. Serve warm, or at room temperature within 2 hours or chill up to 1 day and serve cold.

Grilled Portobello Mushrooms

Here’s another take off on one of Ollies favorite foods.

Grilled Portobello Mushrooms

Ingredients:

8 Portobello Mushroom Caps

1/2 basamic vinegar

3 tbsp chopped fresh cilantro

1tbsp ground black pepper

1 tsp finely chopped garlic

1 tsp salt

1 cup olive oil

Directions:

Clean mushrooms under cold water. Remove stems and reserve for other use.

Prepare marinade by mixing together all other ingredients. Whisk until thickened.

Brush mushrooms all over with marinade., reserving extra marinade.

Arrange in a shallow dish, cover and refrigerate for 4 to 6 hours.

Place in grill basket or directly on grill over a medium heat and cook 8 to 10 minutes per side or until tender, basting frequently with reserved marinade. Slice mushrooms into spears and serve. Remaining stems may be sliced and used on fresh tossed salads.

Howdy, Howdy

Ollie will be taking a day or 2 off.

Have some pressing yard work and a carnival to take the grand kids to.

If you have any speicial recipes that you would like to share with our readers, or something you’d like to see, send me an email and I’ll see that you get full credit for your submission.

Shrimp Bruschetta

Wondering what to dress up that plain spaghetti dinner up with?

Here’s a suggestion to add some bang to the meal.

Shrimp Bruschetta

Ingredients:

1 pound cooked small shrimp

2 tsp Old Bay Seasoning

1/4 tsp garlic powder

1 plum tomato, finely chopped

2 tbsp green onions, finely chopped

2 tsp olive oil

1 egg white

1 loaf French bread

2 tbsp mayonnaise

Directions:

Preheat oven to 350 degrees.

Mix Shrimp, Old Bay, garlic powder, tomato, green onion, olive oil and egg white in a medium bowl until well blended.

Slice bread into 24  1/2 inch slices. Place on baking sheet; broil until lightly toasted on both sides. Spread lightly with mayonnaise. Spoon shrimp mixture evenly over bread slices.

Bake 8 to 10 minutes or until heated through and lightly browned.

Add shredded Mozzarella cheese for an added topping.

Blue Ribbon Cherry Pie

Another homemade pie to bring taste to your table. For pastry crust, see Peach Pie recipe or use store bought.

Blue Ribbon Cherry Pie

Ingredients:

1 1/4 cup sugar

1 1/2 tbsp butter

1 tbsp lemon juice

4 cups tart cherries

1/4 tsp almond extract

2 2/3 tbsp tapioca

Pastry for 2 pie crusts

Directions:

Pit cherries and mix with tapioca, sugar, lemon juice and almond extract. Let stand at least 10 minutes while preparing pastry.

Pour into pie plate with half the pastry lining plate. Dot with butter and cover with top crust. Seal, brush top crust with milk and sprinkle sugar on top. Cut vents in top. Bake at 450 degrees for 10 minutes, then reduce heat to 350 degrees for 40 minutes longer.

Mom’s Tomato Pot Roast

Reprinted by demand.

Mom’s Tomato Pot Roast

Ingredients:

4 to 5 pound chuck roast

1 cup flour

¼ cup vegetable oil

Salt and Pepper to taste

Water

2 cans whole tomatoes

1 (6 oz) can tomato paste

Spice Bag

7 whole cloves

1 oz pickling spice

2 tsp cinnamon

2 tsp nutmeg

2 oz diced onions

Directions:

Coat chuck roast in flour, salt and pepper mixture.

In a Dutch oven, brown roast in ¼ cup oil, on both sides until coating is crisp.

Remove roast from pot.

In 4 cups of water add 4 tbsp of flour, and whisk until smooth. If mixture appears lumpy, pour through a strainer and press flour lumps through screening with fingers.

Pour flour/water mix into Dutch oven; scrape cracklings from bottom of pan. Add spice bag, tomatoes and tomato paste. Place roast back into pan and bring to a boil.

Allow roast to cook for at least 4 hours.

At the end of 4 hours, remove roast from pan and, if necessary to thicken further, use the chart below.

No. of Servings	Cooking Liquid	Flour	Fat (or butter)
6	2 cups	2 Tbsp.	2 Tbsp.
8	2-2/3 cups	2-2/3 Tbsp.	2-2/3 Tbsp.
10	3-1/3 cups	3-1/3 Tbsp.	3-1/3 Tbsp.
12	4 cups	4 Tbsp.	4 Tbsp.
14	4-2/3 cups	4-2/3 Tbsp.	4-2/3 Tbsp.
16	5-1/3 cups	5-1/3 Tbsp.	5-1/3 Tbsp.
18	6 cups	6 Tbsp.	6 Tbsp.
20	6-2/3 cups	6-2/3 Tbsp.	6-2/3 Tbsp.

May be served with rice or potatoes.

Watermelon BBQ Sauce

I love the taste of watermelon. But, when I came across this one, even I was caught off speed a bit.

It’s surprisingly good!

Watermelon BBQ Sauce

Ingredients:

1  6 pound chunk of seedless watermelon

8 oz tomato paste

1 tbsp onion powder

1 tbsp garlic powder

2 cups firmy packed dark brown sugar

1/2 cup sherry (optional)

2 tsp lemon juice

1 tsp liquid smoke

Directions:

Cut the melon into pieces and place in a saucepan. Cook uncovered over medium heat until the melon is the consistency of apple sauce. (aprox. 2 hours)

Stir occasionally. Add remaining ingredients. Simmer uncovered over low heat for 2 hours. Allow to cool to room temperature before using.

Use suggestions include chicken, white fish or vegetables.