FISHING POKER COLDS

We are both down and inactive with colds.
We did have a grand day on the Gulf catching speckled sea bass with Rick Spratt.  We had company, but they don't want to be on blogs and such.
I took the fish whole and they are delicious.  We've eaten a couple meals.  Elizabeth made a fine soup today with a base of chicken broth that blends flavors well..  I best like they fried in bacon grease.  Well, refried really because we had had baked them first, one with pork belly and one with dill and butter and lemon.
I am hoping to feel better soon.  I have two scheduled times for poker, one for the nickle dime here at the Clubhouse, one for higher stakes at Mike's friend's home game.
More visitors coming too.  It is a busy time.  Yesterday Dana booked to come with Cory, so we'll go fishing again.

Slowly I'm reading and forgetting what I read.  Pops is the book on Louis Armstrong.
Interesting today was that a very influential song, Gut Bucket, gets its name from the bucket where fish cleaning guts are tossed under the cleaning table.

https://www.bing.com/videos/search?q=gut+bucket+blues-louis+armstrong&view=detail&mid=206D57CB7EA8E3A5843F206D57CB7EA8E3A5843F&FORM=VIRE0&ru=%2Fsearch%3Fq%3Dgut%2Bbucket%2Bblues-louis%2Barmstrong%26form%3DEDGEAR%26qs%3DAS%26cvid%3D6bbe924001a844c09359d6db4e9f096a%26cc%3DUS%26setlang%3Den-US%26elv%3DAXK1c4IvZoNqPoPnS%2521QRLONBobTstD9zYHoOBPAcjgOEdeoomhh1xUlwqOEHemGVVAc9s%2ALR8lOu8TIwPbngp0XietKkbWgZAknSbsbVbpZy%26plvar%3D0%26PC%3DMSE1&fbclid=IwAR19pvd2wE2Pwv2p5-pwIJ4jWosow3409qoxMeOhKRfe2TaVDhpxahz6uww
gut bucket

https://www.youtube.com/watch?v=cgh2GSW8Kwshttps://www.youtube.com/watch?v=cgh2GSW8Kws

FISH RECIPE BOOKS MULLET AND CATCH OF DAY

Catch of the Day John Shumacher

Fish Florence

4 white baking potatoes
1/2 cup clarified butter
1/2 cup shallots or red onion cut 1/4 inch pieces
3 cups fish pieces but into one inch squares
1/4 cup seasoned flour
1/4 tsp dry mustard
1 tsp paprika
bit of pepper
1/4 cup sherry wine.  I could use the non alcoholic
1 cup heavy cream
1 1/2 cup mushrooms cut into quarters

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Peel the white potatoes, cut in half, and boil to just tender
Our off water and let the potatoes steam off for two minutes.  Then cover with a towel

In a heavy sauté pan melt butter.  Add shallots and cook until transparent
Add fish  and sauté until the fish is white.
turn fish.
Combine flour mustard, paprika, pepper,   Sprinkle over fish.  Add sherry, cream, and mushrooms.  Bring to boil an simmer on low heat for 4-5 minutes.

Rice potatoes, place on a warm dish,  and put the fish and sauce on top.


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Walleye and Morel Mushrooms

4 fillets of walleye with skins on
12 small to medium morel mushrooms
1/4 cup butter
1/2 seasoned flour
1 cup egg wash
1 tsp lemon juice
seasoning of choice
lemon wedge2 tsp fresh tarragon

Dredge the fillets in flour and fry in butter until golden brown
Add mushrooms and a splash of lemon juice.
Turn mushrooms.
Add wine and tarragon

******************************************************

more to come

SALT FREE SOY SAUCE

Prep Time

5 mins

Total Time

5 mins

 

Course: Condiment/Sauce

Cuisine: Asian

Servings: cup

Calories: 35 kcal

Ingredients

• 1 cup water
• 1 tablespoon cooked unseasoned rice vinegar
• 1 teaspoon molasses
• ½ teaspoon dark brown sugar
• ½ teaspoon garlic powder

US Customary - Metric

Instructions

1. Mix all ingredients together. Refrigerate until ready to use.

CHICKEN SOUP THIGHS AND LEFT OVERS

December 30

I'm getting ready for Florida in small steps.  Today, I shut down Elizabeth's refrigerator, tossing a lot of stuff, putting some in the downstairs freezer, and using up the squeeze basil and squeeze parsley and two dried jalapeno in a soup that uses up the chicken thighs.
I started with three jars of veggie juice from the freezer.
I used up the jar of minced garlic, Katie's fresh now dried  thyme, a small container of smoked paprika, celery and carrots.
I also added black pepper and turmeric, an onion and a half.
I expanded with water, but am cooking it all down.  It gains flavor every ten minutes.
The thighs were boneless.  I took them out and cut them up.
Chicken broth seems unnecessary.  Plenty of flavor.
I put the carrots in late in the process so they don't just go to mush.

Doing the last peeling of carrots, I peeled a nice slice of my thumb.  Damn thing was a bitch to get stopped bleeding, but I guess I got it now.

SPICE COMBOS FOR BEANS

https://greatist.com/eat/gr-111811?_thumbnail_id=111816&utm_source=facebook&utm_medium=opt&utm_campaign=bushsbeans-interest-otherhealthsystems-lc-hl&fbclid=IwAR1pvxoSNQ86iZzcI8TMy_sXAnbwNDa07CxkLrwnXqP4FQm302FfUiuaWW0#Get-mellow-with-thyme,-oregano,-and-paprika

RIBS

December 13-2019
I've had these in the freezer for a long while and want to get them used up before I head to Florida.
However, I never get motivated to use the outdoor barbecue, so I gave in and looked up some oven roasted methods.

There were many suggestions on spices for the sauce.

I used up the last of the no salt Mr. Spice barbecue sauce, mixing in brown mustard, paprika, pepper, paprika, Trader's Joe's, onion powder, Benson's spice, Truvia brown sugar, a bit of white vinegar and stirring it all  into a paste.
I pierced the ribs a bit with a fork to allow the sauce to seek in a bit.
I poured the mix on top and then used a brush to spread it so it nicely covered the ribs.
I broiled it for five minutes.
Then I put it on 300 to bake for a couple hours.

We'll see.

ROAST TURKEY

roast turkey

Allow 15 minutes for every pound, according to the Simply Recipes website. Start cooking the turkey at 400 degrees for the first half hour, and then reduce heat to 350 for next two hours. Reduce heat to 225 for the next hour and a half.

The instructions say to roast breast side down.  I'll have to try that sometime.

+++++++++++++++++++++++++++++++++++++++++++++++
March 28   25 pounds.  More traditional settings.  340 for the duration.  Thawed this guy in a cooler over a couple days.  Next time turn the bird over.  Bottom was still icy.

****************

September 9/4/2020

Roasting in anticipation of Cory and Katie.

Stuffed with bag stuffing and some added left over bread

sprayed with olive oil

Put in at 405 degrees for a half hour but extended the time because I forgot to hit START to preheat and the turkey was still pretty cold.  At twenty minutes there was not much show of cooking.  I left it fifteen minutes more and then turned it down to 355 degrees.