Love to hear from us?
Grab our feed
Find a Recipe
Non-Reactive Pan History
- March 2013 (3)
- February 2013 (3)
- January 2013 (2)
- December 2012 (4)
- November 2012 (10)
- October 2012 (6)
- September 2012 (7)
- August 2012 (6)
- July 2012 (17)
- June 2012 (18)
- May 2012 (21)
- April 2012 (25)
- March 2012 (14)
- February 2012 (13)
- January 2012 (15)
- December 2011 (12)
- November 2011 (13)
- October 2011 (2)
- September 2011 (4)
- August 2011 (1)
- July 2011 (4)
- June 2011 (3)
- September 2010 (2)
- May 2010 (2)
- April 2010 (2)
- March 2010 (1)
- February 2010 (3)
- December 2009 (2)
- November 2009 (1)
- October 2009 (7)
- September 2009 (4)
- May 2009 (1)
- March 2009 (2)
- February 2009 (1)
- January 2009 (4)
- December 2008 (1)
Monthly Archives: November 2012
Here we are again, it’s Cook the Book time. This chapter of Marian Cunningham’s The Breakfast Book is all about breakfast meat. Somehow, I found a fish dish.
I’ve never made trout before. My favorite way to eat it is smoked on toast with mayo. The recipe I found calls for trout, but it’s encrusted in oatmeal and then fried. All signs pointed to yes for me, so I gave it a try.
The flavor was great, the fish was moist. The almond milk I used added a little bit of nuttiness to the oatmeal, so it was all good. If I could just get past the smell of the fish itself, this would be one of my go-to breakfast dishes.
My mother always has something to say about how fishy fish can smell. I hadn’t ever experience this level of fishiness-of-the-fish before. Whoa! I made this two times because the first time I made it, the smell turned me off so much, I was afraid to eat it. The second time, I made it as soon as I got it home from the market, but the smell was the same. I do have an extra sensitive nose, which may have contributed to my reaction.
You may have a different experience, so I ask you to please give this a try, and to let me know. I hope you enjoy the flavor as much as I did!
Trout Fried with Oatmeal
- 1/2 cup milk (I use Almond Milk)
- 2/3 cup rolled oats
- 1/4 cup shortening, or a combination of oil and butter
- 4 trout
- Salt and pepper to taste
- Lemon wedges
- Pour the milk in a large deep plate and spread the oatmeal on a piece of waxed paper. If you want a finer-textured oatmeal than the flakes, whir the rolled oats in a food processor.
- Put the shortening in a large skillet and heat it over high heat.
- Dip each trout in the milk and then in the oatmeal, coating each side completely,
- Put the trout in the hot shortening and turn the heat down to medium-high.
- Salt and pepper hte trout and cook for 3 to 4 minutes; then turn the trout and cook for 3 to 4 minutes on the other side – don’t overcook.
- Remove from the pan and serve with lemon wedges.
Thanksgiving is here.
It’s time to make all the wonderful dishes you and your family and friends love. Here’s a guide to many of my favorite recipes.
Enjoy and drop me a line with your favorite dishes.
Thanksgiving, 1992, San Francisco, CA, my first away from home as a newly minted full-grown adult. I figured I would make the turkey, since of my 3 roommates, 2 were veggie, and one had no interest in taking on the bird. And so, I got us a huge frozen turkey that sat in our fridge for a few days befoere Thanksgiving.
The big day arrived. I went to the fridge and found that the turkey was nowhere near thawed. It was around 8am PST and our party started at 6pm. The phone (which had a very long cord, we for some reason didn’t have a cordless, and no cell phones yet) was dialed and Gran Fran came on the line (it being 3 hours later in NY, her turkey was well on its way. Must also mention here, that Joe was well out of the house, too, since he cannot be in the house with odor of the roasting bird.)
“Well, you’ll need to run cold water on it to get the ice to thaw. And, to make sure it’s ready to cook, you don’t want to give everyone salmonella.” (note: Gran Fran is very wary of all manner of undercooked food for fear of diseases.)
OK, so the turkey is huge, our sink is not. Into the bathroom I go with the turkey, dragging the phone through the length of our flat. The bird is dumped into the bathtub, cold water is run over it for an hour or so, and it is thawed. (Picture my two veggie roommates coming into the bathroom and seeing me wrestling with a gigantic turkey. Needless to say, as soon as it was thawed, I was back in the bathroom armed with bleach and tub cleanser to get all meaty-juices off the surfaces).
The turkey made it into the oven around 10am, plenty of time for it to cook through. I went about my business to make other dishes, and help get the house ready for our guests. We were dressed up and the house lit with candles just in time.
The turkey had a beautifully browned skin, the meat was moist, the side dishes were delicious.
But, I had forgotten one thing. The paper wrapped innards were still in the turkey cavity. Oy, this was a tough one to explain to the guests. Suffice it to say, the turkey had been cooked for so long that the innards had been cooked, too, no danger of salmonella. But, boy, what a discovery was made when that cooked white sack was found!
Luckily, we were mostly a bunch of out-of-towners on our first solo Thanksgivings, so all was ok, as long a the wine and beer kept flowing and the pies made their way to the table.
Now, 20 years later, I have perfected many a turkey, but my all time favorite is this bacon wrapped version. The skin is rubbed with brown sugar, sage and cayenne pepper. Spicy, sweet and wonderful. I did also use butter, which I don’t usually do for poultry, but it really added a great depth of flavor. You can stick with just the bacon to moisten the turkey, but I have to say the butter added amazing flavor.
Happy Thanksgiving to you all!
Bacon Wrapped Turkey
- 1 turkey breast
- 2 turkey legs
- 2 turkey thighs
- 1 1/2 pounds bacon
- 3 tablespoons melted butter
- 1 cup brown sugar
- 6 tablespoons cayenne
- 10 sage leaves
- 6 cloves garlic
- Preheat oven to 375 degrees f
- Place bacon on a rimmed backing sheet in a single layer.
- Bake bacon for five minutes, just until the fat starts to liquify in the bottom of the pan.
- Put the butter, brown sugar, cayenne, sage and garlic in a food processor and pulse until a paste has formed.
- Place the turkey in a large baking dish.
- Coat the pieces with the brown sugar mixture. It may not adhere 100%, but you should try and put some under the skin of the turkey where the flavors can really permeate the meat.
- Remove the bacon from the oven, let it cool a bit and then start wrapping the turkey with the bacon slices. If you have enough bacon, create a lattice by laying one piece of bacon over another to create a shell over the turkey. Don’t worry about making it perfect, just try to cover the whole surface of the turkey. This helps keep the meat moist.
- Bake in the preheated oven for about an hour. Check on the thighs after 45 minutes, they may cook a bit quicker than the breast.
- Remove from the oven, let rest for ten minutes, tented under aluminum foil, and then serve!