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Beer Batter Fish (Recipe)

 

 

Beer Batter Fish!

Is I write this post I have memories of my mother standing on one leg in the kitchen patiently frying shrimp, cod and smelt for Christmas Eve.  Anna Marie loved her fried fish!

This is a great recipe to use for the Christmas Eve Feast!

When not the holiday season, we also served Beer Battered Fish at our family restaurant to rave reviews!  We would usually batter cod, halibut and perch then serve them up "all you can eat" with piles of potato pancakes ( apple sauce and sour cream), french fries, tarter sauce and coleslaw.

So get some beer and some fish, make some batter, fry some fish, drink some beer.....

And if you are looking for an amazing seafood cookbook check out the one by celebrity chef Rick Moonen below!

 

Breading for Calamari (Recipe)

 

 

 

 

 

Breading for Calamari

There is nothing better than a large plate of beautifully light and crisp fried calamari!  My friend Peter use to be manager at Centro in Chicago and they featured a large portion piled high on a platter with lots of parmesan and lemon.

The following breading for calamari is similar but I added a few ingredients for flavor and heat.

I soak the squid in milk so it is tender.  You may serve this with marinara sauce and lemon. 

Try this also with shrimp as well.

This is great for the Christmas Eve Feast!

Braised Greens

Braised Greens

 

I use to wonder if my relatives were crazy when they went into the yard and picked dandelion greens.  I use to think what are they doing eating "weeds"!  Little did I know at 7 years old that braised greens taste great!

I personally like escarole and have made this recipe in the past as a side, a base for chicken dishes, toss into pasta, with polenta or as a pizza topping.

I have even seen it used as a filling for Arancini

Stuffed Artichokes (Recipe)

If you never made Stuffed Artichokes for yourself, you should give a try! They are better than ordering Artichokes at a restaurant!

  Many times a restaurant will make Artichokes ahead of time and hold them cold to reheat them when they are ordered.

Making Stuffed Artichokes takes a bit of effort but it's worth it.  I suggest you serve it as a  course after your Antipasto  but before your Pasta or Entree.

  You may have your own favorite way of preparing Stuffed Artichokes, if so please share on how it differs from this one.  Enjoy