Coaching Cooking

Anything can happen

Dazzle your firends with secrets from Monica Sheridan’s “The Art of Irish Cooking” Doubleday Publishing
Whiting is a fish that once was abundant in Ireland (1960’s) You can use other white fish if you cannot find WHiting.

There lots more fun recipes that will dazzle your friends in her book” The Art of Irish Cooking” by Monica Sheridan Published by Double Day.

NM interlude get out in nature...

When it comes to making salads Creativity is a must. The cook is in the kitchen: watch out. Here’s a way to add Southern or Cajun joy wherever you are! No one else will show up with this salad. Also the cherry tomato salad is a quick way to delite friends. Plus they may be on sale now. Celebrate! Happy Memorial Day!
Catfish and Crawfish Mold

1 Cup Chopped parsley
1 Cup Cream cheese
1/2 Cup Dry white wine

Salt, to taste
1 Tablespoon Lemon juice
1 Pound Catfish meat, cooked
1 Teaspoon Louisiana hot sauce
1 Pound Crawfish meat, cooked
1 Tablespoon Lea & Perrins

Chop catfish and crawfish in food processor. Add wine, parsley, lemon
juice, and salt. Mix real well. Add hot sauce and Lea & Perrins
Worcestershire sauce. Mix well. Add cream cheese. Mix well.
Refrigerate overnight in a mold. Serve with crackers or on a bed of
lettuce. You can use shrimp if crawfish aren’t available.

Caesar for Two

1
1
each
each
Clove garlic — mincedHead romaine lettuce
1 each Tin Anchovies (Millionares)
Croutons
4
2
2
2
each
tablespoonstablespoonstablespoons
Bacon choppedOlive oil
White vinegarWorcestershire
Dash tobasco
Lemon
2
3
each
tablespoons
Egg yolksCappersParmasean cheese

Crush garlic in oil with fork in bowl. Add 1/2 can anchovies,capers &
chop mince with oil. Separate egg yolks in small bowl and add to
mixing bowl Add worcestershire sauce, lemon, tabasco, vinegar and bacon
bits mix well. Let stand for 5 minutes. Toss salad and add croutons and
cheese.

Caesar Salad

20 each Large romaine leaves
1 each Head lettuce
1 cup French bread cut 1/2 in cube
1 each Large garlic clove
1 each Egg

1/4 teaspoon Salt
1/2 each Juice of one lemon
1/4 cup Olive oil
1/2 teaspoon Worcestershire sauce
1/4 cup Grated romano cheese

1 each Fresh ground pepper to taste

Wash and dry lettuce. Wrap and refridgerate. Warm bread cubes in 275
degree F oven, tossing until hard and dry but not burnt. Mash garlic
into side of large salad bowl. Ease egg into boiling water and boil
exactly 1 minute, then crack into bowl, breaking it up with fork. Add
salt. Add lemon juice, olive oil and worcestershire. Mix well. (Makes
about 1/2 cup dressing.) Add lettuce leaves, tossing to coat
thoroughly. Add Romono and pepper. Toss again.
Arrange on 2 dinner plates. Garnish with croutons Makes 2.

Celery Seed Dressing

1/2 cup Sugar

1/4 cup Lemon Juice
2 teaspoons Cider Vinegar
1 teaspoon Dry Mustard

1/2 teaspoon Salt
1/2 cup Vegetable Oil
1 teaspoon Celery Seed OR Poppy Seed

In blender container, combine all ingredients except oil and seed;
blend until smooth. On low speed, continue blending, slowly adding
oil. Stir in seed.

Chill to blend flavors. Makes about 1 cup. Suggested Serving is to
serve with all types of fresh fruit salads.

Cherry Coke Salad

40 ounces Cherries; Dark, Pitted — 2 cn
3 ounces Jello — Cherry Gelatin (1 pk
20 ounces Pineapple; Crushed — (1 Cn)
1 cup Coca-Cola
1/2 cup Chopped Pecans

Heat cherries and their juice to boiling. Remove from heat and add
Jello. Stir. Add pineapple, juice and all. Pour in coke and nuts.
Pour into an oiled 6-cup mold. Let cool, then refrigerate at least 2
hours or until set. Serve cold.

Cherry Tomato Salad

1
6
pint cherry tomatoesbacon slices
1/4 cup1 tablespoon2 tablespoons1/4 teaspoon1 tablespoon6 leaves
mayonnaisetarragon vinegarolive oil
salt
fresh basil — choppedromaine lettuce
2 tablespoons chives — chopped

Wash and stem tomatoes. Dry completely. Cook bacon until very
crisp; drain thoroughly on paper towels.

Mix mayonnaise, vinegar, olive oil, salt, and basil. Pour over
tomatoes, crumble bacon over all, and stir to coat tomatoes with
dressing. Serve on lettuce leaves, sprinkled with chives.

Serve at once or refrigerate until ready to serve.

Explore the world in your own backyard

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Another dish from my childhood…my mom made this dish at least twice a month. She would prepare the fish and chop green onion, cilantro and ginger. Then she would place the fish on a plate and steam it or cook it in the microwave. I was craving this dish yesterday and I was also in the midst of completing fun household chores (the ones where, if you don’t do them, you end up wearing that one semi-ugly t-shirt at the bottom of the drawer with those purple pants that you hate, but you just can’t bear to throw away…).

Back to the fish, I had green onions, soy sauce, sesame oil and a few ingredients I purchased at the local market. Add steamed rice and some colorful chopsticks plus a sauteed green vegetable and I had a simple meal to comfort me.

Steamed Fish Chinese-style

Ingredients:
1/2 lb. of fish (try red snapper or sea bass or halibut)
1-inch piece of fresh ginger, peel removed and sliced into thin rounds
3 green onions
5-6 sprigs of cilantro
2 tablespoons of soy sauce
2 teaspoons of sesame oil
2 tablespoons of vegetable oil
salt to taste

Directions:
Clean the fish (if needed…remove the scales and bones). Place the fish in a shallow bowl and cover with ginger slices, green onion and cilantro sprigs. Mix the soy sauce, sesame oil and vegetable oil in a small bowl and pour over the fish. Season with salt and cover the shallow bowl with plastic wrap (leaving a small opening for the steam). Microwave for 2.5 minutes at 70% power. Check to see if the fish is cooked by slicing a small piece from the middle of the fish. If it looks raw, continue to cook at 70% power for a few more minutes. Serve immediately with steamed rice. Plate the fish on top of a serving of rice and spoon some of the sauce over the fish before serving. Enjoy!