Hullo Guvna! Fish and Chips!

So I love fish and I love beer can you tell where this is going?! Yes! Beer battered fish baby! Make this with home made fries/chips and you'll be transported to your favorite English pub.

Ingredients

• Oil for frying 
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne
• 1 tablespoon vegetable oil
• 1 cup beer
• 1/2 teaspoon hot sauce
• 4 catfish, trout or tilapia fillets, about 6 ounces each
• 2 tablespoons Old Bay(or fav seafood seasoning), recipe follows

• Directions

Heat the oil in a deep fryer or in a large saucepan to 375 degrees F.

Sift 1 cup of the flour, the baking powder, salt and cayenne pepper together into a mixing bowl. Make a well in the center and add the oil, beer, and hot sauce. Stir until thoroughly incorporated and smooth. Season each trout fillet with 1 teaspoon of the Essence. Cut each fillet into diagonal 1 1/2-inch strips. Combine the remaining 1/2 cup flour with the remaining 2 teaspoons of Essence. Dredge the fish strips in the seasoned flour then shake to release any excess flour. Transfer to a plate.

Preheat the oven to 200 degrees F. 

Dredge each piece of fish in the beer batter, making sure the fish is completely coated. Allow any excess batter to drip into the bowl, then slowly lower the fish into the hot oil. Repeat with the remaining fish, working in batches if necessary. Fry the fish until it is puffed, golden brown and crispy, 4 to 5 minutes. Remove the fish with a slotted spoon or tongs and drain on a paper-lined plate. Place the fish in a warm oven, while you cook the remaining fish

For the fries:

• 1 gallon safflower
• 4 large Russet potatoes
• Kosher salt

Heat oven to 200 degrees F.

Heat the safflower oil in a 5-quart Dutch oven or Skillet over high heat until it reaches 320 degrees.

Slice the potatoes with the skin on into 1/4 inch slices. Place in a large bowl with cold water.

Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.

Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.

Healthy and Delicious!

You want something low in fat and full in flavor? This is your dish! For all you skeptics you may echo the sentiments of my husband who when he saw his plate said, "This looks like foolery." But I tell by the end of the meal he was in my plate asking for an extra bite! So dig in and feel good about it.

Sweet and Savory Menu: Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers

Recipe Courtesy of Rachel Ray

Ingredients

• 2 packages chicken sausages, any flavors or brand, such as sun-dried tomato or garlic
• 2 cups water, eyeball it 
• Extra-virgin olive oil, 2 tablespoons, 2 turns of the pan
• 2 large cubanelle peppers (long, Italian light green sweet peppers), seeded and thinly sliced
• Salt and pepper
• 4 hot red cherry peppers, chopped
• A splash of hot pepper juice
• 1 box (8 1/2 ounces) corn muffin mix (recommended: Jiffy)
• 1 egg
• 3 tablespoons butter, divided
• 3/4 cup milk
• 2 to 3 tablespoons finely chopped fresh rosemary leaves
• 4 slices prosciutto, chopped
• 1/2 cup honey

Directions

Preheat a griddle or nonstick skillet over medium heat.

Prick sausages with a fork and place in a large skillet then add 1-inch of water to the pan. Add 2 tablespoons extra-virgin olive oil to the pan then bring water up to a boil then reduce the heat to medium. Let the sausages cook until the liquid evaporates 10 minutes. Work on the corn cakes, see below. Move the sausages off to 1 side of the pan to allow the casings to crisp and brown. Add peppers to the other side of the pan, season with salt and pepper and let them cook until just tender. Add hot peppers to sweet peppers and combine and douse the pan with a splash of pepper juice, just before you serve them.

For the cakes, combine muffin mix with egg and 2 tablespoons of the butter – heat it in the microwave on high for 15 seconds, with the milk, rosemary, chopped prosciutto and a few grinds of black pepper. Rub the griddle with remaining butter nested in a paper towel to lightly coat the cooking surface. Form 6 small cakes, 2 to 3 inches and cook cakes until golden on each side, then repeat with remaining mixture.

Serve sausages with peppers on top and the cakes alongsside drizzled with honey.

*Chef Randi's note: I cooked my sausages in half beer half water to give it just a little more flavor! So worth it.  Also I could not find the cubanelle peppers so I substituted green and yellow peppers they are mild enough and create the same experience.

Auntie Anne's Who?

Hey ya'll!!!*Paula Dean voice* Let's make this intro short and sweet. You want an easy AMAZING cinnamon roll recipe? Read up! These will vanish when you serve them for Sunday brunch...

CINNAMON ROLLS

Ingredients

Dough:
1/4-ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour
Filling:
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional
Glaze:
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water
Directions
Heat oven to 350 degrees F.


In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.


When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.


Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.


Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.


*recipe courtesy of www.foodnetwork.com

Come and Get It!

I'm not a super fan of shrimp unless of course its done to perfection! I felt like tasting a creole inspired meal and found that this one fit the bill. Spicy, fresh, textured, rich and yes perfection.  Are you ready? Yes, Shrimp and Grits.  I found this recipe on Food Network by Tyler Florence so follow along and give it a try. I started with fresh never frozen head on shrimp. Yes, a lot of extra work, beheading(a wee bit gross), deveining and peeling BUT the freshness you get here is unparalleled.You will not be disappointed.

Shrimp and Grits

Ingredients

Grits:    

• 2 cups chicken stock
• 1 cup stone-ground white cornmeal
• 1 cup heavy cream
• 1 tablespoon unsalted butter
• Kosher salt and freshly ground black pepper

Shrimp:

• 2 tablespoons extra-virgin olive oil
• 1 medium white onion, minced
• 1 garlic clove, minced
• 1 pound spicy sausage, cut in chunks
• 2 tablespoons all-purpose flour
• 2 cups chicken stock
• 1 bay leaf
• 2 pounds large shrimp, peeled and deveined, tails on
• Kosher salt and freshly ground black pepper
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 green onion, white and green part, chopped

Directions

To make the grits, place a 3-quart pot over medium-high heat. Add the chicken stock and bring to a boil. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the cream and butter, season with salt and pepper.

To make the shrimp, place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaf . When the liquid comes to a simmer, add the shrimp.Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.

*Chef Randi's note: When cooking the grits do not be intimidated when the consistency quickly becomes thick.  Just add a little more stock to keep it moving if you must.  The addition of the cream and butter in the end will make it perfect! 

Also like most recipes that depend on good timing, the key is in the preparation. Chop, dice, measure everything you need and make sure all your cooking tools are handy this makes for smooth and easy transitions and keeps this time sensitive dish as it should be.