Cooking the Catch with My Fishing-Fanatic Brother!

April 27, 2011

Did you think I'd disappeared?? Well, I'm back! Kind of. As many of you know, I'm a bit under the weather after having had surgery last week. I'm happy to report that, as of today, I actually feel sort of like a human being again. But, I'm not back in the kitchen yet and probably won't be for another week or two. So I thought I'd take this opportunity to introduce you to my brother Bryan.

Now to say that my brother loves to fish is about the biggest understatement one can make.  If he's not working or sleeping, he's pretty much fishing.  Or writing about his fishing adventures on his blog.  Along the way, he's become really great at cooking up his catch.  So in the absence of me being able to be in the kitchen, I thought I'd share a few of my brother's posts that include his methods for cooking up yummy fish dishes.  I'm a fan of shell-fish, but not "swimmy fish" as I say.  Though when Bryan cooks "swimmy fish," even I love it!  Click on the links below to view Bryan's posts on his blog.

Seared Tuna Loin & Fresh Tuna Salad

 Lemon Pepper Swordfish

 Grilled Mahi with Mango Salsa

I hope you enjoy a little glimpse into my brother's world!


Marsala-Roasted Chicken ... the taste of Chicken Marsala done easy!

April 12, 2011

Want the taste of Marsala with chicken without going through the process of actually making Chicken Marsala? Well ... here's an easy-peasy way to get great flavor (and very tender chicken) with little fuss.
This is one of our favorite meals.  And I love how truly simple it is to pull together.  Start by giving some celery a rough chop and placing it in the bottom of a baking or roasting pan.  This gives the chicken a "bed" to sit on for good roasting, and serves as a little bit of veggie side dish too.
Celery bed

Place your chicken on top of the celery, squeeze some fresh lemon juice over it, and then rub on an olive oil & herb mixture.  Put this in the oven to roast for a bit.
Herbed-and-oiled chicken

After about 15 minutes or so, pour half a bottle of Marsala into the roasting pan.  Now, this is very important -- make sure to buy real Marsala that you buy in the wine section of the store, not Marsala cooking wine that you buy with the vinegars and stuff.  Marsala cooking wine is way too salty and won't give the same great flavor.  Real Marsala is usually in the "Dessert Wine" or "Cordials/Aperitifs" part of the wine section.  It's worth seeking it out ... and will typically only run you about $6 or so a bottle.

Roast for about 20 minutes longer.  Hopefully your pan won't look quite as nasty as mine does ... but please don't let the nasty-looking pan scare you.  It's just Marsala spatters, and it does clean up!  (Mark can attest to this - he's our designated dishwasher.)
All done

Serve it up with veggies of your choice - broccoli and baked onions for us.  Yum!  (Note - I'll be posting about the baked onions soon ... stay tuned.)
Serve it up!

Marsala-Roasted Chicken
Source:  Adapted from a Friend

Chocolate-Dipped Peeps ... because Peep Brownies didn't work

April 9, 2011
This weekend I started out making Peep Brownies.  I have a friend who absolutely loves Peeps, and her birthday was this weekend.  So when I found a recipe for Peep-Stuffed Brownies, I knew I had to make them for her.  But here's what I ended up with instead:

Chocolate-Dipped Peeps
See, the brownies didn't go so well for me.  They sounded like they'd be good, but sometimes recipes just don't turn out the way you think they're going to.  Live and learn. 

For the brownies, you first cut some Peeps in half ... the long way ... right between their little eyes.  It made me a little sad to cut them between their eyes!

Poor little Peeps
 Then you place the Peeps on top of brownie batter, ...

Peeps meet brownie batter
 ... pour some more brownie batter over them, and bake them as directed for regular brownies.  Well, I did that.  And what I got was a bizarre looking crater-like brownie surface with burned spots where the Peeps used to be.  Okay - I may have been able to get past the look, but I couldn't get past the texture.  The melted Peeps made the brownies super chewy ... and not in a good way.  So, chock this one up as a failure.

A bit disturbing looking
The bright spot in this kitchen adventure - I had one Peep left over, and decided to wipe brownie batter out of the bowl with it, and then pop it in my mouth.  Now that was tasty!

Peep dripping with brownie batter
 So, after the failed Peep Brownies, this brownie-batter-covered Peep became the inspiration for my next Peep attempt.  Still determined to bring my friend a Peep creation for her birthday, I ran to the store to pick up more Peeps and commenced to make Chocolate-Dipped Peeps.  They worked!  Not only did they work, they were really yummy.

Dipping away!
 After dipping, I placed them on waxed paper to let the chocolate set up.  Popping them in the refrigerator for a few minutes makes this process go even quicker.

Just chillin'
I'm happy to report that my friend loved her Peep treats!

Chocolate-Dipped Peeps
Peeps (I used 30 Peeps)
6 oz. semi-sweet chocolate chips
2 T. shortening

Melt together chocolate chips and shortening.  I melted them in the microwave in 30-second intervals, stirring after each 30 seconds, until smooth.  Dip each Peep in the chocolate mixture, gently shaking off excess.  Place on waxed paper and let chocolate set.  Dipped Peeps may be placed in the refrigerator for a few minutes to help the chocolate set more quickly.


Chocolate Eclair Dessert - so easy & so yummy

April 5, 2011
Can you say comfort food?  And super easy?  And super yummy?  And chocolate-y??  Well, all those things are wrapped up together in this one creamy dessert.  This is one of those been-around-forever recipes.  After one bite, I knew why it's been around forever.  Because it tastes so good!  My mother-in-law introduced me to this dessert just a few months ago, and I'm so glad she made that introduction.

Now, I love to bake, and I certainly don't shy away from complex dessert recipes.  But sometimes I want something tasty that just so happens to be easy, too.  How 'bout you?
Chocolate Eclair Dessert

For this dessert, you start with graham crackers, vanilla pudding, and Cool Whip.  Mix the pudding and Cool Whip together - then resist the urge to eat it all up at this point ... wait for the final product ... it's worth it, I promise.
Pudding mixture

Then layer this fluffy mixture with the graham crackers.  You just lay the whole graham cracker sheets in the pan and spread them with the pudding.  How easy is that?
Super-easy layers!

Once you're done your layers, boil together some sugar with cocoa and milk, and then add some butter and vanilla  ...
Bubbling chocolate

... then pour it over the top graham cracker layer.  Now lick the spoon ... and the pudding bowl ... you deserve it.
Chocolate topping

Refrigerate it over night, and then dig in!  You'll be surprised how yummy and satisfying this super-simple concoction is.  Oh, and Mark says it makes a great breakfast, too.
The final product

Chocolate Eclair Dessert
Source:  My Mother-in-Law
2 (3.5 oz.) boxes vanilla instant pudding
3 c. milk
1 (12 oz.) container Cool Whip
Graham crackers

1/3 c. cocoa
1 c. sugar
1/4 c. milk
1 stick butter (or margarine)
1 tsp. vanilla

For the filling:  Mix pudding and milk; beat.  Stir in Cool Whip.  Place a layer of graham crackers in the bottom of a 9x13" dish.  Spread 1/2 of the pudding mixture over the graham crackers.  Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.

For the topping:  Bring cocoa, milk, and sugar to a boil; boil about 1 minute, stirring very frequently.  Remove from heat and cool one minute.  Add butter and vanilla; stir until butter is melted.  Pour over the top layer of graham crackers.  Refrigerate over night.


Mark's "Hot Snot" Brats

April 3, 2011
Mark is getting into this blog a little bit, which really surprises me ... in a good way.  His interest is fueled in part by the fact that the only "recipe" of his posted to-date is the #1 top-viewed post on the blog ... yup, the "I Tried Gizzards" post, featuring Mark's cooking, is the most popular post.  So, Mark would like to share another of his cooking adventures - "Hot Snot" Brats, a pressure-cooker recipe he created himself.  He accused me (gently) of not wanting to do this post for fear that he would then have both the #1 and #2 most popular posts.  I am not afraid.  If that turns out to be the case, I will give him the kudos he deserves!

"Hot Snot" Brats
So, when he was all ready for his cooking, he called me into the kitchen to give him a "proper" photo shoot.  He had all his ingredients lined up on the counter (along with his pressure cooker), just as he's seen me do before.  I asked if he'd just put everything there on the counter, or if he'd arranged them like that for a photo ... as I was a bit surprised to see everything lined up like that.  He had put the ingredients out for a photo!  He's so cute!!  I couldn't help but smile.

Pressure cooker & ingredients, ready for their photo shoot!
Then he layered all his ingredients in his pressure cooker ... first sauerkraut, followed by onions, brats, and then fresh jalapenos.  And, yes, I say his pressure cooker because it is absolutely his cooking utensil.  I am scared of it.
Ingredients layered in the pot
Then you drizzle in a good drizzling of olive oil (EVOO, as Mark likes to say!).  Mark says this is a very important step, as it keeps things moist and aids in pot clean-up.
Olive oil drizzle - Mark says this is very important
Next, pour in 1/2 a beer ... cheap and domestic.  The cheaper the better, according to Mark.  While the brats are cooking, drink the other 1/2.  (We wouldn't want it to go to waste, now, would we??)
Adding the beer ... cheap & domestic
Once the pressure cooker is heated up enough to pressurize (the little top knob is dancing), cook for eight minutes.  (If you don't have a pressure cooker, I would think you could simmer the ingredients in beer - it would just take longer.)  Then let the pot cool down.  Once it's cooled a bit, open her up to see your creation.  Mark wanted an action shot of the lid being removed with the steam releasing ... so here it is:
Action shot of the steam-release
Scoop a little bit of kraut, onion, and jalapeno onto your plate and lay your brats on top.  The jalapeno adds a really good spicy kick to the kraut! ... so watch out, this has some bite too it.  That's where the "hot snot" in the recipe title comes from.
I really enjoy Mark's "Hot Snot" Brats, so whenever he says he'd like to make some, I don't protest!  As much as I love to cook, I also very much enjoy a night off in the kitchen ... especially when I get to watch my sweet husband cook!

"Hot Snot" Brats
Source:  Mark Original
(Printable recipe)
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