Shad With Lemon Pepper — Tonight’s meal by Chef Bill featured a delicious broiled shad seasoned with lemon pepper and — the secret ingredient — Adolph’s tenderizer in lieu of salt.
The sides were stewed tomatoes mixed with green peppers and onions, excellent fresh Italian bread brought from Brookside Bagels, and corn on the cob that tasted almost summer fresh. The corn was bought at the small produce stand in Media near Hill’s Seafood from whence came the fish. (He tries to get all of his seafood at Hill’s)
OK, the meal also included frozen mac and cheese, — Chef Bill swears by Stouffer’ — which did go well the with the tomatoes.
The wine was a Woodbridge Pinot Grigio.
Shad With Lemon Pepper
Happy New Year.
And how are you feeling this morning? Well, what you need is a good traditional American breakfast of bacon, eggs, coffee and orange juice as it appears to be a nearly perfect hangover cure.
Amino acids in the bacon ease withdrawal symptoms; cysteine in the eggs counteracts the aldehyde that builds up in the body after heavy drinking; the caffeine in the coffee is an antidote to adenosine which is the main reason for hangover headaches; and the vitamin C in orange juice accelerates alcohol metabolism.
Figure out a way to get some asparagus, which has compounds that reverse the negative effects of alcohol on body cells, and hummas which includes vitamin B6 in the meal and you will have the perfect hangover cure.
Hat tip WTOP.Com
Traditional Breakfast Best Hangover Cure
This hodge podge is a great family Christmas favorite that we have been making for many, many years.
2 Cups coarsely copped walnuts
1 Cup dates
2 Cups cocoanut
1 Cup brown sugar
2 eggs beaten
Mix dates and nuts and add 1 1/2 cups cocoanuts and the beaten eggs. Shape into balls and roll in the remaining cocoanut. Bake on a greased sheet at 350 degree F for 10 -12 minutes. Makes four dozen cookies.
Lucky Elsie’s Hodge Podge
I’m Lucky Elsie and I want to share my holiday favorites with you and my first will be my Thanksgiving pumpkin pie.
Ingredients for Pie Crust
3/4 Cup sifted flour
1/2 Tsp salt
1/3 Cup vegetable shortening
2-3 Tbls ice water
Mix flour and salt in bowl. Cut in shortening until mix looks like large peas. Mix in the water until the mixture holds together. Dough should not be wet or slippery though. Roll the dough out to fit an 8-inch pie pan.
Ingredients for Filling
1 1/2 Cups cook, strained pumpkin
1 Cup milk
3/4 Cup sugar
1/4 Tsp salt
1/2 Tsp nutmeg
1/2 Tsp ginger
1 1/2 Tsp cinnamon
2 Eggs slightly beaten
1 Tb melted butter
Place pumpkin in bowl and gradually add milk, stirring constantly. Add the ingredients in the order above. Beat with a mixer until smooth and pour into the pie crust. Bake at 400 degree F until a kitchen knife inserted into the pie draws out clean. The baking should take between 35-45 minutes.
Lucky Elsie’s Thanksgiving Pumpkin Pie
Cricket bars are a yumalicious snack for the kids or anybody.
1/4 Oz live crickets
112/ Cups unflavored whey protein
1/2 Cup rolled oats
1/2 Cup unsweetened shredded coconut.
1/2 Cup water
2 Tsp vanilla extract
1 Cup unsweetened almond butter
Put the crickets in the freezer for a couple of hours to kill them, then roast them in a skillet for one to two hours at 200 degrees F.
Put the crickets in a ziplock bag and crush them with a rolling pin until a corse powder. Blend by hand all ingredients in a mixing bow. Press the mix into a 8-inch square baking pan. Refrigerate for 30 minutes and cut in bars.
Hat tip Tim Ferriss and Outside magazine.
Baba ghanoush is an easy eggplant-based dish from the Levant. The name is Arabic and means “father of flirting”
Here is a recipe for the grill using Andrew’s garden eggplants:
2 eggplants (medium size to large)
1/2 Cup of tahini
1/2 Cup of lemon juice
4 Tbls of garlic powder
4 Tbls of sesame seeds
3 Tbls of olive oil
salt and pepper to taste
Smear vegetable oil on the eggplants and grill grates. Poke holes in the eggplants with a fork. Cook on the grill with the cover down at 400°F for about 40 minutes, occasionally turning the eggplants. It’s really hard to cook them too long. Take the eggplants off and put them in a pot of cold water. Remove the skin, which by the way, is rather tasty in itself off the grill. Put the insides in a bowl and combine it with the tahini, lemon juice, garlic powder, sesame seeds and salt and pepper. Mash them up, then puree them in a blender or Cusinart. Add the olive oil, let chill for two hours and enjoy with crackers or chips.
And speaking of wine, I had an enjoyable chardonnay from Mendocino Vineyards acquired from the state store — excuse Wine and Spirits Shoppe — in Media for $7.99.
It went perfectly with the orange fennel salmon, stuffed fresh mushrooms and sauteed fresh green beans with walnuts made by Chef William Lawrence Sr.
The produce was acquired cheaply from the Produce Junction in Marple next to the old county incinerator, so cheap, in fact, much of it went to the neighbors.
One of the enjoyable surprises with chardonnay was the claim on the label that it was “made with organic grapes.” Have to love a California vineyard with a sense of humor.
Made With Organic Grapes
Today’s recipe from Elsie is a delicious noodle kugel.
The recipe for Elsie Palenko’s Super Burger can be found here at The Occasional Recipe.
Here is Elsie Palinko’s famous recipe for delicious Cock-a-Leekie soup.
This traditional soup, with prunes included in the ingredients, is mentioned as early as the 16th century. Elsie often serves it on St Andrew’s Night Dinner (30 November) and often in winter. Elsie believes that prunes are good for you and your constitution. You should eat a lot of them.
Here is her recipe:
1 3-lb chicken,
about 1lb leeks cleaned and cut into 1-inch pieces
2 quarts of water
1oz long grained rice
4oz cooked, stoned prunes
One teaspoon brown sugar
Salt and pepper
Garni of bay leaf, parsley, and thyme.
Put the chicken in a large soup and cover with water. Bring to the boil and remove any scum. Add three-quarters of the leeks, (green as well as white sections), herbs (tied together in a bundle), salt and pepper and return to the boil. Simmer gently for 2-3 hours, adding more water if necessary.
Remove the bird. Some thrifty chefs use the bird as another course, others cut the meat into small pieces and add them back to the soup (certainly it should have some pieces of chicken in it when served). Add the rice and drained prunes and the remaining leeks and simmer for another 30 minutes. Check for flavour and serve with a little chopped parsley.
Serves 6/8 people.