Romaine Tuna Wraps With Mango Relish
Yield: 8 wraps
Active time (prep and cook): 20 Minutes
Romain Tuna Wraps
8 crisp Romaine Leaves
3 5oz cans of Tuna Fish, drained
1/4 cup of Mayonnaise
Juice from 2 Lemons
1 tsp onion powder
1/2 tsp Celery Salt
1/4 tsp Black Pepper
1 Avocado, sliced
3 tbsp Mango Relish (recipe below)
Mango Relish
1 Mango, peeled and diced
1/2 cup Sweet Pickle Relish
1/2 Red Onion, diced
1 tbsp minced garlic
Juice of 2 Limes
5 Roma Tomatoes, diced
1 Green Tomato, diced
1 dozen Radishes, diced
1 bunch Cilantro, roughly chopped
1 tsp Salt
1/2 tsp Black Pepper
Directions
Romaine Tuna Wrap
1. In a medium bowl mix the tuna, juice from 1lemon, and seasonings together gently with a fork.
2. Lay the romaine leaves on a serving tray. Place a large spoonful of the tuna on each of the leaves and spread down the middle of the stem, as if you were doing refried beans on a tortilla. Add a slice of avocado to the side of the tuna but still in the lettuce leave. Put the mango relish on the other side of the leaf.
3. Finish by squeezing the juice from the other lemon over the wraps and enjoy immediately.
Mango Relish
Combine all ingredients in a bowl and mix well.
Additional Information
This could also work as a lunch instead of an appetizer if you put everything into a hoagie bun.
Any high quality, light canned meat could work here from canned chicken to crab claw meat.
Pairs perfectly with a nice crisp IPA
New England Style Fish and Chips
Yield: 7
Inactive Time: 1 Hour and 30 Minutes
Active time (prep and cook): 30 Minutes
Fried Fish Fillets
1 cup Cake Flour
1 cup Corn Starch
2 tbsp Baking Powder
1 tbsp Salt
2 tsp White Pepper
3 Eggs
1/4 cup Water
7 Cod Fillets, cut into 5 oz pieces
Oil for frying
Tarter Sauce (recipe below)
Lemons
Malt vinegar
Chips
15 Baby Yukon Gold Potatoes, thinly sliced
Old Bay Seasoning
Oil for frying
Tarter Sauce
3/4 cup Mayonnaise
1/2 cup Sweet Pickle Relish
1 tbsp Italian Seasoning
1 tbsp Dry Mustard
Juice from 1 Lemon
1 tsp cayenne powder
Directions
Fried Fish
1. Preheat oil in a Dutch oven to 350 degrees Fahrenheit. The oil should be about half way up the Dutch oven so that it almost covers the fish when you put them in.
2. In a plastic Ziploc Bag mix together all the dry ingredients. Close bag and shake vigorously.
3. In a second medium bowl, whisk together the eggs and water.
4. Dredge the fish first in the egg mixture then the flower mixture and place on a clean plate to wait while the oil is heating up.
5. Once the oil is hot place 3-4 of the fish fillets in the Dutch oven. Cover with lid and cook for 8 minutes.
6. Carefully remove the fish to place with a paper towel underneath it, and repeat with the rest of the fish.
7. Serve with the tarter sauce, lemons, chips, and malt vinegar.
Chips
Heat the oil in a Dutch oven until it reaches 350 degrees Fahrenheit. The Dutch oven should be 1/3rd to 1/2 full of oil.
Put chips into the Dutch oven in batches, about 3, and cook for approximately 10 minutes or until the chips float to the top of the oil and look golden.
Place chips in a large bowl lined with paper towels. Season liberally with Old Bay and toss. Repeat this process with the rest of the chips.
Serve and enjoy.
Tarter Sauce
Place all ingredients in a bowl and mix. Serve.
Additional Information
Any white fish will work here.
I know many people fry on one side then the other in a shallow cast iron skillet. I prefer my method as it works as a pressure cooker with the cast iron lid on top and creates a very crispy skin.
Feel free to calm down on the cayenne in the tarter sauce. Also having trouble finding dill in my area so I've switched to sweet relish when cooking.
Any potato will work, what I had was Yukon Gold
I love mixing oils for flavor. My favorite combo is Canola oil and Crisco half and half.
A friend of mine likes red wine vinegar instead of malt vinegar for the chips and fish. Also fresh limes is a good option instead of lemons.
This pairs very nicely with a complex lager such as a Sam Adams.
Apple Indian Pudding
Yield: 8-10
Active time (prep and cook): 2 Hours and 35 Minutes
Indian Pudding
6 cups 2% Milk
1 stick of Butter
1/2 cup Cornmeal
1/4 cup All-Purpose Flour
1 tsp salt
1/2 cup Molasses
3 Eggs, beatn
1/2 cup White Sugar
1 tsp Cinnamon
1 tsp Nutmeg
5 Small Apples, grated
Directions
Apple Indian Pudding
1. In a large Dutch oven scald the milk an butter. Do this by stirring vigorously on high heat until it boils. This should take five or six minutes, but could take up to 10. Reduce heat to medium.
2. Preheat the oven to 250 degrees Fahrenheit.
3. Mix together the cornmeal, flour and salt in a medium sized bowl; stir in the molasses. Next mix in roughly 1/2 cup of the scalded milk (still hot) and whisk until the mixture becomes a runny paste. Gradually add the cornmeal mixture to the pot of scalded milk. Continue cooking until thickened.
4. Next temper the eggs by slowly adding about 1/2 cup of the hot milk and cornmeal mixture to some beaten eggs, whisking vigorously. Add the egg mixture into the hot milk cornmeal mixture, stir to combine.
5. Stir in the sugar and spices until smoothing. Fold in the apples as well.
6. Pour into an 8x8 baking dish. Bake for 2 hours at 250 degrees Fahrenheit.
7. Cool for one hour in the refrigerator.
8. Bring out of the refrigerator and bring to room temperature.
Additional Information
Yes the temperature on the oven is 250 degrees. Strange but true.
The apples will turn brown. This will not hurt the presentation or taste of the dish any as the pudding itself is brown from the molasses.
Molasses is not as common as it once was. You may be tempted to use maple syrup instead. Do not do this. The flavor is not the same at all.
Apples can substituted for raisins, other dried fruit or discarded altogether. I like the texture of the apples, but I'll be honest the flavor didn't bring a lot to the dish.
Tempering is super important here. If you do not temper the eggs, they will turn into scrambled eggs in your dish. Make sure you vigorously whisk it with a little bit of the warm liquid before returning it to the pan. This is essential.
If you choose to do it the traditional way and let it sit out instead of give it a head start in the fridge, it will take 2-3 hours to set. I like to get ahead of it by cooling it in the fridge for a little while.
This is excellent with whipped cream, and a cup of coffee. Actually it is a perfect dessert to accompany coffee. If you put a little brandy in your coffee I won't tell anyone either.
Chocolate and Strawberry Whoopie Pies
Yield: 12 Whoopie Pies
Active time (prep and cook): 35 Minutes
Chocolate Strawberry Whoopie Pies
1 package Betty Crocker's Double Chocolate Chunk Cookie Mix
1 lb Fresh Strawberries
4 sticks Unsalted Butter, room temperature
1 32 oz package Powdered Sugar
1/2 cup Heavy Whipping Cream
1 tsp Vanilla Extract
1/2 tsp Salt
Directions
Chocolate Strawberry Whoopie Pies
1. Make cookies according to directions on label.
2, While the cookies are cooking prepare the filling, Cut the tops off the strawberries and add them to a blender. Blend until you have a smooth puree.
3. Add the puree to a medium saucepan and cook over medium heat. Allow the mixture to come to a boil stirring consistently. Let it simmer while still stirring for 10-15 minutes. The mixture should have reduced to around half at this point.
4. Take cookies out of the oven and let the strawberry reduction cool.
5. Add the butter and half the powdered sugar to the mixing bowl of a Kitchen-aide Mixer with the whipping blade attached to it. Whip until very smooth on the highest speed possible without it spilling everywhere.
6. Add half of the strawberry reduction and continue whipping the mixture.
7. Add the vanilla and the remaining powdered sugar. Then add the remainder of the strawberry reduction. Whip until combined.
8. Add the whipping cream and mix until smooth.
9. Spoon a large spoonful on the bottom of one of the previously baked cookies. Top with the other cookie and make into a sandwich. Serve and enjoy.
Additional Information
This sounds like an obscene amount of powdered sugar and butter. It isn't.
There will be left over strawberry icing. It can keep in the freezer for up to a month.
The fastest I dared go with this was speed five on my Kitchen-Aide Mixer. Six things started to get messy.
You'll need to occasionally use a spatula or your hands to bring the icing from the sides down to the center so it can get mixed in the mixer. Sometimes a little mixing with you hands though messy will make thing come together better.
Peanut Butter Cookies With Banana Icing
Yield: 24 Cookies
Active time (prep and cook): 35 Minutes
Peanut Butter Cookies With Banana Icing
1 package of Betty Crocker Peanut Butter Cookie Mix
3 stick Unsalted Butter, room temperature
5 Bananas, mashed
Juice from 1 Lemon
1 1/2 tsp Vanilla Extract
1 1/2 32 oz packages Powdered Sugar
2/3 cup Heavy whipping Cream
Chocolate Chips
Directions
Peanut Butter Cookies With Banana Icing
1. Prepare the cookies according to Directions on label.
2. Cream together the butter and a third of the powdered sugar in the Kitchen-Aide Mixer with the whipping blade installed. Cream on speed five until smooth. Add in the lemon juice and vanilla. Add the smashed bananas.
3. Slowly add in the rest of the powdered sugar about a cup at a time until well blended.
4. Add in the whipping cream. Keep it going until nice and creamy.
5. Take the cookies out of the oven and let cool.
6. Spread a generous glob of the banana icing on top of the cookies and top with chocolate chips.
Additional Information
Very messy but very delicious recipe.
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