Todays Recipies
Pickled Fish
10 lbs Fish (Northern Pike work real well with this recipie)
In a suitable stainless pot add:
2 C. water
3 oz. whole allspice
2 oz. bay leaves, broken,
2 oz. mustard seeds
1 ounce cloves
1 oz. black pepper corns
1 oz. white pepper corns
1/2 oz whole cloves
1/2 oz cinnamon
Bring to a simmer and remove from heat. Add 4 cups white vinegar and allow to cool. Then add 1/2 lb thinly sliced onions and 1/2 lb thinly sliced carrots. Allow to sit overnight, covered, in a cool place.
Cut the fish into 1-1/12 inch long by 1 inch wide strips and layer in the crock. After each layer add onions, carrots and spices to cover. Allow to stand at least 24 hours below 60 degrees. Remove and repack into clean glass jars, adding a few fresh spices, onions, carrots for appearance. These must be stored refrigerated, but will last up to 6 months if properly maintained.
:D
Horseradish Cheddar Log
2 (8 oz.) Cups Grated cheddar cheese
1 (3 oz.) Package Cream cheese, softened
1 Cup Chopped toasted walnuts, divided
1 (2 1/4 oz) Can Sliced rip olives, drained (or substitute 1 LB bacon, cooked crisp, drained & crumbled)
1 Tsp. Prepared creamy horseradish
In a medium bowl, combine cheddar cheese with cream cheese. Add 1/2 cup walnuts, olives and horseradish; mix until well blended. Refrigerate about 20 minutes, or until easy to handle. Shape mixture into log shape; roll in remaining 1/2 cup walnuts. Refrigerate until firm. Serve as a spread for crackers.
:D
OYSTER CHOWDER
1/4 cup loosely packed fresh parsley leaves [about 1/4 ounce]
2 medium celery ribs [about 6 ounces total], trimmed and cut into 1-inch pieces
1 l/2 pints oysters in their liquor
2 ounces salt pork, cut into l/4-inch dice
1 cup water
2 medium potatoes [about 12 ounces total,], peeled and cut into l/4-inch dice
1 cup milk
1 cup heavy cream
3 tablespoons unsalted butter (optional)
Salt and freshly ground white pepper to taste
finely chop parsley, reserve
Finely chop the celery . Set aside.
Line a fine sieve with dampened cheesecloth and strain the oyster liquor into a small bowl. Reserve the oyster meats and liquor separately.
Cook the salt pork in a large saucepot over moderate heat until crisp, stirring often, about 5 minutes.
Add the water and potatoes to the saucepot and bring to the boil. Simmer until the potatoes are tender, about 7 minutes. Crush a few potato pieces against the side of the pot with a fork. Add the celery, milk, cream and oyster liquor and heat through, stirring often.
Add the oysters and continue to cook, stirring occasionally, until the edges of the oysters curl, about 4 minutes. Season with salt and pepper.
Just before serving, place about a teaspoon of butter, if used, in the bottom of 8 individual serving bowls. Divide the chowder among the bowls and sprinkle with the chopped parsley.
:D
