Country Cook News – February 22, 2013

Hi Everyone!

After many experiments here in my kitchen I’ve come up with CB’s Special Salmon Sandwich, a fish sandwich that’s sure to win favor from those gathered around your table. It all started with a quaint restaurant called BlackFin Bistro in Key West, Florida that my husband and I discovered while trying to get some relief from the heat last September. We ordered lots of water and a red snapper fish sandwich that tasted heavenly. I made a note of the basic ingredients in the sandwich and tried for weeks to duplicate it with no luck.

Then I decided to pull out all the stops and make it my own using the food, fish and flavors I was raised on in the Pacific Northwest. Of course, salmon was my first choice for the fish, although, I’m sure it would be delish made with whatever fish you prefer. The key is for the fish to be thin; if it’s too thick, the other complimenting ingredients will be lost. If the fish is too thick after it’s cooked, I break it into big chunks and add tartar sauce to help distribute and blend the flavors (similar to making tuna or chicken salad but left in larger pieces). Another hint for success is to serve it on a good quality, lightly toasted, whole wheat hamburger bun, or on toasted rye bread. Yuuum!

This lady knows how to cook! Her site is called My Catholic Kitchen and it’s filled with a wide variety of dishes, many of which, you’ll want to try. It looks like her rescue dog, Meeka, is at least part dachshund, so you know this site will have a soft spot in my heart for reasons other than the divine recipes that are offered. Thank you, Vonnie for sharing so much of yourself with us!

Place the whole washed lemon in the freezer. Once the lemon is completely frozen, shred the entire lemon using a grater. Use on vegetables, soup, cereals, noodles, rice, sushi, fish dishes, whiskey, wherever you’d normally use lemon.  We all know lemon has its medicinal purposes, now we can use it in and on more of our foods, which will only improve our health. Excellent tip from a friend in Seattle, Patty J.


NO MORE STICKY FINGERS: To prevent sticky fingers when removing beaters from a mixer, cover beaters with plastic wrap or waxed paper to get a better grip when removing the beaters, and better yet, no more gooey fingers.

Chicken Pot Pie reigns supreme in the area of comfort food. It does, however, take the whole day to put one of these babies together. Here’s a recipe from America’s Test Kitchen that will reduce the time and the pain of making it. I haven’t tried this recipe yet, let me know how it turns out if you make it.

Using an activated-carbon filtering pitcher (such as Brita or Pur) reduces the potentially harmful by-products of chlorine 92%. In comparison, boiling cuts those by-products 87%. Woman’s World Magazine, Feb. 25, 2013, Number 8

ASK CYNTHIA A QUESTION – February 22, 2013
Peggy asked: I am wondering what is the difference between white and yellow cornmeal? Why do Southerners prefer white cornmeal in their cornbread and the yellow as feed for animals? Is it just preferred taste? What is the nutritional value of each one? Can you easily substitute in each recipe and does one notice the difference in taste? Thank you!

My answer: It’s probably personal taste on whether to use white or yellow cornmeal. I make sweet yellow (applesauce) cornbread; if I was from the south perhaps I would have been taught differently. White corn is sweeter and it has slightly less vitamin A than yellow corn. White cornmeal is generally used in the Deep South where their cornbread is usually not sweetened, although everyone is different. Here’s a site that breaks down the differences among yellow, white and blue corn. Chowhound has some comments on white cornmeal vs. yellow cornmeal you might find interesting, as does A Taste of Home.  All cornmeal is made from field corn, which is fed to farm animals, so this might be the reason some consider it animal food. Good question, Peggy, thanks for asking.

Till next time…

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