FRITTO MISTO DE MARE RECIPE

Fritto Misto de Mare

IngredientsVegetable oil, for frying

16 ounces mixed seafood
(shrimp, squid,cuttlefish,mussels)

1 cup all-purpose flour
1 tsp Tony Chacheres creole spice

Salt and freshly ground black pepper

1 bunch fresh curly parsley

Maldon or other sea salt

Lemon wedges, for plating

Directions:

Heat the oil for frying in a deep-fat fryer to about 400 degrees F.

Put the seafood and the seasoned flour into a plastic bag, and toss everything around to coat the fish.Shake the excess flour by turning out the whole bag into a metal sieve, and then plunge the seafood into the oil. Cook for about 3 minutes or until they look crispy and tempting - though I can see that for a squeamish generation, the idea of eating various seafood, might not tempt. How wrong they are, if that's the case.Turn them out onto paper towels, and while the seafood is losing any excess oil (we want desirable crunch) throw in a small handful of parsley leaves to deep-fry; watch out, it will spit. (A splatter guard is useful. Not charming, but useful.) When they have turned a very dark green, drain and serve with the whitebait, well sprinkled with sea salt and surrounded with lemon wedges.

FRESH MILK AND EGGS FROM THE FARM

My sister found this great little farm right down the road

that sells organic raw milk and eggs.

I love that they sell the milk in cool glass jars

and write the name of the cow the milk came from

and when she was milked right on the jar.

My milk came from 2 cows

one named Sally and the other called Delite.

We did a taste test and Delite's milk

had the creamiest flavor.

All the milk had a fantastic rich flavor .

The milk will stay fresh in a cold fridge for 3 weeks.

The eggs come in various shades and sizes

as they have a variety of different kinds of chickens.

Santa Fe : Healthy Way Dairy,small farm offering raw milk from pasture fed cows with no antibiotics or hormones.E-mail for availability at
cowsplus@verizon.net

Cleaning House Today..........

No big plans for the weekend. Just staying home trying to get over the last of this flu. Cleaning house, doing laundry and cooking up a few things to have on hand.

It might get interesting my sister just called

and is bringing me gallon of raw milk.

My cooks mind is thinking of all

sorts of things I can try.

KATHY ON THE R/V DAVIDSON IN ALASKA

This is me on my husbands ship in Alaska ,

with the baby Hallibut I caught

IT'S SPRING...ONION TIME

I am longing for spring. Warmer weather, the smell of fresh cut grass and budding flowers, seedlings all the things that symbolize renewal and make me happy.

TOMATO AND ONION QUICHE RECIPE

BISQUICK QUICHE

*Whisk*

1 c. Bisquick

2 c. milk

1/2 tsp. salt

2 tbsp. butter, melted

*

1 small onion sliced (sauteed)

1/4 c. red bell pepper diced

1/4 c celery leaves

1/2 pint chery tomatoes

Pour into greased deep dish pie pan, small casserole or 10 inch quiche dish;

Bake at 375 degrees, 25 to 30 minutes, until golden on top edges. If desired, remove from oven a couple minutes early and sprinkle with grated Colby or Cheddar cheese . Then return to oven for couple minutes.

CUCUMBER SOUP RECIPE

2- 12 OZ CANS CHICKEN BROTH

1- CUCUMBER (PEELED,SEEDED AND DICED)

4- GREEN ONIONS SNIPPED

2 TSP SESAME OIL

2 TSP RICE WINE VINEGAR

10 DROPS FISH SAUCE

BRING BROTH TO A BOIL

ADD CUCUMBER AND GREEN ONIONS

COOK TIL CUCUMBERS ARE TENDER

ADD SESAME OIL ,VINEGAR AND FISH SAUCE

JUST BEFORE SERVING

SERVE HOT

* ITS A VERY FLAVORFUL SOUP FOR THE SMALL AMOUNT OF INGREDIENTS. VERY LIGHT.