Fish batter

Ingredients:

  • 1 1/2 cups cups beer (or substitute seltzer water)
  • 1 cup flour
  • 1 tbsp cornstarch
  • 1 tsp salt
  • 3/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 1/4 cups panko breadcrumbs

Procedure:

In a medium mixing bowl, whisk together the beer or seltzer, flour, cornstarch, salt, garlic powder and cayenne pepper. The batter will bubble at first, then settle

Pour the panko breadcrumbs into another bowl. Have an empty plate handy for the breaded fish.
Dip each piece of fish into the batter. When you pull the fish out of the batter, let the excess batter run back into the bowl.

After dipping in the batter, gently roll each piece in panko crumbs to coat. Leaving too much batter on the fish will lead to clumping, so make sure your fish is only lightly coated with batter before breading. Place the breaded fish onto the empty plate.

Crab Cakes with Spicy Shrimp Sauce

Curt and I usually make these over 4th of July after we load up on dungeness crab at Mom and Dad’s house. Everyone loves these things – what’s not to like, really?

Crab Cakes

Ingredients:

1# crab meat chopped
1/2 finely chopped green pepper
1/2 finely chopped red pepper
1 stalks celerey finely chopped
1/2 cup fresh basil finely chopped
1 yellow onion finely chopped
1 3.5 oz box panko breading
3 cloves garlic finely chopped
1 tsp cayenne pepper
2 eggs
coat in corn meal (optional)

 

Directions:

Sweat the onions until soft and clear.
Mix all other ingredients  in a large bowl.
Once the onions have cooled off, mix them in.
Form crab patties and pan fry them in about 1/2 in vegetable oil until golden brown on both sides

 

 

Shrimp Sauce

Ingredients:

2 cups whipping cream
3 Tbl. Chopped basil
1 tso cayenne
2 tsp lemon juice
3 cloves chopped garlic
2 Tbl. Butter
1 Tbl cornstarch dissolved in 1 Tbl water
1 # shrimp

 

Directions:

Saute butter, garlic & basil. Add shrimp & cook. Add rest of ingredients except for starch & simmer. Add starch to thicken..

Pulled Pork

So far, this is the best pulled pork recipe I’ve found. Like a lot of my other favorite recipes, this one comes from Alton Brown

 

Brine:

  • 8 ounces or 3/4 cup molasses
  • 12 ounces pickling salt
  • 2 quarts bottled water
  • 6 to 8 pound Boston butt

Rub:

  • 1 teaspoon whole cumin seed
  • 1 teaspoon whole fennel seed
  • 1 teaspoon whole coriander
  • 1 tablespoon chili powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika

Directions

Combine molasses, pickling salt, and water in 6 quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.

Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.

Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.

Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired.