Lent Cooking

[caseymcq]

Being that time of year does anyone have any creative fish meals (something other than the usual) or other non-meat meal ideas/suggestions?

Also, anyone got any good tartar sauce recipies? I have been using the Olive Oil Mayo with dill pickles, a little onion and a very little bit of garlic.

[stick]

I'm away from home, but my childhood favorite was "tunafish spaghetti". It sounds terrible, but an "old country" classic. I, not too long ago, say Giadda do a version of this on Food Network. Essentially, it's a simple spaghetti sauce with sauted onions and garlic, tomato paste, tomato sauce, italian seasonings. Then you add the tunafish. My mom, me and my bro loved it, but my dad asked that we make it wheen he wasn't there. Funny.

I also documented a bunch of recipes last summer on a post in this thread on home-made tartar sauce. Do a search on "tartar" and hopefully it will pop up. I just looked it up and it was titled "Home-made tartar sauce" I had a big fish fry last summer, and made 3 different recipes, and they were wonderful.

Let me know if you want me to post the tuna-recipe when I get home, but I certainly will.

[LABS4ME]

Just dug these up from a post from long ago...

I've gotten rave reviews form those who've used my chowder recipe. It's a combination of 3 differnt recipes and tweaked a little... A nice fresh warm crusty bread is fantastic with it...

Quote:

Try these recipes...

Main dish

I'm Coconut for crappies...

1 tsp. chili powder

1/4 tsp. black pepper

1/4 tsp. garlic powder

1/4 tsp. dry mustard

1 cup seasoned bread crumbs

1 cup coconut

1 cup seasoned flour (flour,2 tsp.lowrys salt

1/8 tsp. pepper)

Egg wash (2 eggs, 1/4 cup milk, 2 tblsp

honey)

Mix chili powder, pepper, garlic powder, dry mustard, and seasoned flour in pie plate.

Mix bread crumbs and coconut in another pie plate.

Mix egg wash in bowl

Dredge fillets in flour, dip in egg mix, let excess drip off, roll fillets in coconut mixture till coated. Fry in pan w/ veg. oil and small amount of butter heated to 375. Fry till Golden...remove to paper towel, add small amount of salt and cinnamon to fillets immediatley after taking out of pan. serve w/ orange marmalade mixed with a little pina colata mix and sour creme or eat like they are....yum

Crappie chowder

5 slices bacon

1/2 cup onion

1/2 cup chopped carrot

1/4 cup chopped celery

5-6 crappie fillets (cut into 1" pieces)

4-5 red potatos peeled, cut into 1/2" cubes

1 quart water

1/2 tsp salt

1/4 tsp pepper

1 16oz. evap. milk

1 16oz. cream style corn

1 can chopped clams

in dutch oven or large pot

put potatoes in pot w/ just enough water to cover...boil till tender. drain

Cook bacon in pot till crispy. Set aside. Leave small amount (2tblsp) drippings in pot.

Add onion, carrot, and celery to drippings and cook on Med. heat till tender, stirring constantly. Add crappie, clams, potatoes, water, salt and pepper. Bring to boil over med-high heat. Reduce heat to low, simmer covered for 8-10 minutes till fish is firm and opaque and begins to flake.

Blend in milk and corn. Cook over med. heat (do not boil or scorch) about 7-10 minutes until mixture is hot, stirring occasionally. Keep warm on low - med/low till serving. Crumble bacon on top of each serving. Enjoy w/ fresh croissants or bread sticks.

A bottle of Fetzer guertztraminer (or any favorite wine, save the PBR for the lake), a nice salad and baked potatoe to go w/ above and you're in like flint, guaranteed! The Mrs. will let you fish whenever you want!

Good Luck!

Ken

[Chef]

I'm away from home, but my childhood favorite was "tunafish spaghetti". It sounds terrible, but an "old country" classic. I, not too long ago, say Giadda do a version of this on Food Network. Essentially, it's a simple spaghetti sauce with sauted onions and garlic, tomato paste, tomato sauce, italian seasonings. Then you add the tunafish. My mom, me and my bro loved it, but my dad asked that we make it wheen he wasn't there. Funny.

I also documented a bunch of recipes last summer on a post in this thread on home-made tartar sauce. Do a search on "tartar" and hopefully it will pop up. I just looked it up and it was titled "Home-made tartar sauce" I had a big fish fry last summer, and made 3 different recipes, and they were wonderful.

Let me know if you want me to post the tuna-recipe when I get home, but I certainly will.

I think that's my tarter Sauce recipe. If you don't find it, I'll re-post it.

[Jackpine Rob]

Toivo was driving the neighborhood crazy.

Every Friday night, he would fire up his grill and put on some venison steaks, and the wonderful aroma of grilled venison was more than the Catholics in the neighborhood could bear. In observance of their faith, the Catholics were stuck with fish, and being mostly Slovenian or Irish, the only fish they managed to catch were wormy perch and rock bass, and the suckers the youngsters had speared the spring before. It was a sad scene, indeed.

Finally, the parishioners approached their priest, and begged him to do something. Friday nights had become sheer agony for them. After listening to their tale of woe, the priest agreed that something must be done.

Toivo listened carefully as the priest talked, and did his best to convince Toivo to become a Catholic.

"But I was born a Lutheran and raised a Lutheran!" exclaimed Toivo.

"That's OK my son, once you take the classes, and I bless you with Holy Water at Mass, you will become a Catholic".

Toivo took the classes, and at the very next Sunday - with his neighbors beaming with delight and congratulating him, he was blessed by the priest: "You were born a Lutheran and raised a Lutheran - but NOW YOU ARE A CATHOLIC!" intoned the priest, as he sprinkled Holy Water over Toivo. After Mass, the parishioners breathed a heavy sigh of relief - no longer would they have to put up with the savory aroma of grilled venison steaks on Friday nights!

Sure enough, Friday came. Toivo fired up his grill as he did every Friday night, and frantic phone calls were made to the priest. Quickly tossing aside his tuna casserole, the priest hurried over to Toivo's house, and raced for the backyard where the unmistakable clouds of venison steak smoke hung heavily.

As he rounded the corner of the house, with his mouth open to yell at Toivo, the priest stopped in amazement and wonder. Toivo was clutching a small bottle of Holy Water the priest had given him, and carefully sprinkling the steaks.....

"You were born a deer and raised a deer - but NOW YOU ARE A WALLEYE!" exclaimed Toivo.

Quietly, the priest turned and left.

[caseymcq]

... But it wouldn't fly with my Irish-Catholic mother.

[caseymcq]

Is this the one you were referring to:

1/2 C. real Mayo

Zest of one fresh lemon

1-Tbsp. Fresh Lemon Juice

1-Tbsp. Ketchup

2 Tbsps. Chopped Capers

1-Tbsp. finely Chopped Shallot

Tabasco to taste

freshly grated black pepper to taste.

Mix all ingredients in a non-reactive stainless or glass bowl.

Let me know what you think when you've had this on Crab cakes or your favorite fish.

Chef

[BRULEDRIFTER]

I just made the Chowda'Labs posted. (minus the clams)

Very good! Thanks!

[LABS4ME]

Glad you liked it... I've given out the recipeoften and it's usually a hit!

Good Luck!

Ken

[Jim Uran]

I read that recipe also and it sounds like a winner for sure.. I would love to make that this weekend. Going to have to catch some more fish though!

[Cicada]

Walleye scampi

Use any fish you want, but fry it uncoated in butter until flaky. Remove from pan. In the drippings add butter, white wine, garlic, lemon juice. Amounts vary depending on my mood and how much of the stuff I have and how many people I want to serve. Simmer mixture until reduced by half. Chop the fish up and add back into the sauce. Spoon over the top of a pile of angel hair pasta. Garnish with a sprinkle of chopped parsley and serve with garlic toast on the side. Pretty simple and pretty good.