Picnic Lunch

Good weather means picnic lunches or at least taking food outside. When you do remember to keep food at the proper temperature.  Hot food HOT cold food COLD.  Here are some ideas to help.

1. Buy a container and/or lunch boxes that have a place for a frozen section to keep food cold.  The Container Store has a HUGE selection of these.  There are reusable "ice" solutions as well as  totes and bags that have a place to keep the cold food cold. If you do  not have one of these double bag some ice in a re-closeable bag and put it in the tote/bag etc. at the bottom with the most critical food on top and then another on top.

2. Salads - keep the dressing off until you are ready to eat. It is easier to keep a small amount of dressing cold rather that a big salad that has dressing on it.  This also improves the salad as greens won't wilt. If it is a potato salad then you must keep it cold as it made ahead of time. The same for Pasta Salads.

3. Sandwiches - lightly butter your bread before you do anything else.  That forms a barrier to keep the bread fresh and prevent it from getting soggy.  This is a big help for PB&J as well sandwiches that have mayo. Keep them cold!

These are just a few tips. I will have more later in the season.

Fish Recipes

One of the people I work with asked me about cooking fish.  My standard answer is always "Don't overcook it".  What most people do however is just the opposite. Here is a method for a quick fish saute that finishes in the oven. It can be adapted to any kind of fish.  Do not use this method with Shrimp - you will overcook the Shrimp.

Set oven for 400

Take your fish out of the wrap or package and rinse with cold water. This will remove any loose scales or other debris left over from the fish monger.  Pat it dry and set on a clean dry dish. 

In shallow dish long enough to accommodate the fish, mix the following:

1/2 cup of all purpose flour
1 teaspoon cornstarch
1 teaspoon of salt
1/2 teaspoon of cracked black pepper.
pinch of Smoked Sweet Paprika

mix together to blend.  Dredge the fish in the flour on both sides so that it is lightly coated.  Place in a preheated saute pan that has Extra Virgin Olive Oil and butter heating. (Don't let the butter brown) Fry the fish on both side until is it brown. Then place the pan in the oven for 3- 5 minutes until the fish is done.

Take the pan out of the oven and place the fish on a serving platter or plate.  Add a minced shallot to the pan and cook for about one minute then add 1/4 cup of a  good white wine to deglaze the pan.  Take it off the heat and add 2 tablespoons butter.  As soon as the butter is melted pour the pan sauce over the fish and serve.

Blogger Issues

Google in its wisdom has created yet another new interface.  This one took me 15 minutes just to find the page where I can write a new post!!  So as I am learning this new interface there will be some days when nothing get posted.  I do apologize for that!!

I am working on some great recipes to share with you - I just have to learn how to do that all over again!

Stay tuned!!