English Style Fish and Chips

Ingredients:

Mushy peas:
2 tablespoons unsalted butter
8 ounces marrowfat peas, soaked, and cooked if using dried
½  teaspoon fresh mint, leaves picked and chopped
¼ teaspoon fresh lemon juice
Sea salt and freshly ground black pepper

Beer Batter:
½ teaspoon sea salt
1 teaspoon freshly ground black pepper
8 Ounces  white fish fillets, (Cod, Haddock or Grouper work great)
8 Ounces AP  flour, plus extra for dusting
• 285ml pint good cold beer
3 heaping teaspoons baking powder

Canola oil for deep-frying

Chips:

2 Pounds Yukon Gold Potatoes, peeled and cut into chips (Small Wedges)

Steps:

1. To make your mushy peas, put the butter in a medium saucepan with the peas and the chopped mint. Put a lid on top and simmer for about 10 minutes.
2. Add the lemon juice to the peas and adjust seasoning with salt and pepper.
3. Mash the peas up in a food processor, or by hand until they are thick and perfect for dipping your fish into. Keep them covered, over warm heat while you cook your fish and chips.
4. Pour the Canola oil into your deep fat fryer or a large frying pan and heat to 375°F.
5. Mix the salt and pepper together and season the fish filets on both sides. Allow to rest 10 minutes as this will help to remove any excess water from the fish.
6. To make the batter mix the flour, beer and baking powder together until nice and shiny. The texture should be thick enough to coat the fish.
7. Dust each fish filet in seasoned flour, then dip into the batter and allow any excess to drip off.
8. Holding one end, lower the fish filets into the oil one by one, carefully so you don’t get splashed – it will depend on the size of your fryer how many fish you can do at once. Cook for 4 minutes or so, until the batter is golden and crisp.
9. Place the fish on a baking tray and put them in the oven for 5-7 minutes at 350°F to finish cooking while you fry the chips.
10. Parboil your potatoes in salted boiling water for about 4 or 5 minutes until softened but still retaining their shape, then drain and leave to steam until completely dry.
11. When all the moisture has disappeared, fry the potatoes in the oil that the fish were cooked in at 350°F until golden and crisp.
12. When the potatoes are done, drain them on a paper towel, season with salt, and serve with the fish and mushy peas.

Sweet Potato Pie

Pie crust:
6 oz. (1-1/3 cups) unbleached all-purpose flour
1/2 tsp. granulated sugar
1/2 tsp. kosher salt
3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces
1 oz. (2 Tbs.) cold vegetable shortening, cut into 1/2-inch pieces
3-1/2 Tbs. ice water; more as needed

Filling:
2 medium-to-large sweet potatoes (12 to 14 oz. each)
1 cup half-and-half
3 large eggs
3/4 cup packed light brown sugar
2 tsp. dark rum
1-1/2 tsp. ground ginger
1-1/2 tsp. ground cinnamon
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
1/4 tsp. ground cloves
Pinch ground nutmeg
Pinch freshly ground black pepper
Crème Diplomat for serving (optional)

Steps:

1. Combine the flour, sugar, and salt in a large bowl. Add half of the butter. Using your hands, gently toss the butter to coat each piece with flour. Using a pastry blender, cut the butter into the flour until the mixture has a crumbly texture. Add the remaining butter and the shortening, gently toss, and quickly cut again until the larger pieces are about the size of peas.
2. While tossing the mixture with your hand, sprinkle the ice water on top. Continue to toss between your fingers until moistened evenly. The dough should look shiny but hold together when gently squeezed in the palm of your hand. If not, add a little more water. Gather the dough into a ball—don’t knead it, just squeeze it into one solid mass. Press the dough into a flat disk and wrap tightly in plastic film. Refrigerate for at least 2 hours or up to 2 days.
3. Roll out the dough to approximately 1/8-inch-thick on a lightly floured surface, 12 to 13 inches in diameter.
4. Gently fit the dough into a 9-inch pie plate, being careful not to stretch it. Trim the edge to allow 1/2-inch overhang.
5. Fold the dough under to create a thick edge—if some areas are uneven, use the trimmings to bulk them up. Crimp the edge.
6. Dock the dough all over with a fork. Cover and refrigerate until firm, at least 1 hour or overnight.
7. Position a rack in the center of the oven and heat the oven to 425°F.
8. Line the pie shell with parchment or foil and fill with pie weights or dried beans. Bake until the edges are just beginning to turn golden, about 15 minutes.
9. Carefully remove the parchment and weights and reduce the oven temperature to 375°F.
10. Continue to bake the crust until the bottom of the crust looks dry and is just beginning to turn golden, 10 to 15 minutes more. Cool completely on a wire rack.
11. Raise the oven temperature to 400°F. Pierce each potato once to allow steam to vent and bake on a rimmed baking sheet until tender, about 1 hour. Let cool.
12. When the potatoes are cool enough to handle, peel them and cut away any dark spots. Pass the potatoes through a food mill or potato ricer; you’ll need 2 cups. (The potatoes can be prepared to this point up to a day ahead. Refrigerate and return to room temperature before continuing with the recipe.)
13. Put the potato purée, half-and-half, eggs, sugar, rum, ginger, cinnamon, vanilla, salt, cloves, nutmeg, and pepper in a blender and blend until well combined, 1 to 2 minutes.
14. Transfer the sweet potato mixture to a 3-quart saucepan and warm just slightly (to about 100°F) over medium-low heat, stirring constantly, about 2 minutes.
15. Pour the filling into the baked pie shell and bake at 400°F until just set in the center, 25 to 30 minutes.
16. Transfer to a wire rack and let cool completely. Slice and serve with a generous portion of Crème Diplomat or whipped cream.

Tybee Island Pulled Pork

Smoked Pork Shoulder

I’ve been planning my week around cooking, and eating the 18 pounds of pork I purchased to make snacks with, and I just realized that I never actually posted the recipe for how I make my pulled pork…..oops!

 

1 Pork Picnic Shoulder, or Butt( Approximately 5 Lbs.)

2 Ounces Tybee Island Southern Barbecue Rub

2 Fluid Ounces Coca-Cola( Not Diet)

Marigot Bay Mango Barbecue Sauce as needed to provide happiness……..

 

Steps:

 

1. Mix Cola, and Barbecue Rub to form a paste
2. Rub paste on pork, and refrigerate overnight, or at least 4 hours
3. Place in 250 degree smoker for 5-6 hours, or until tender. Should you not have the smoker available to you just use your trusty slow cooker set on low for 6-8 hours. Add 1/2 Cup of water to bottom of the slow cooker so the pork doesn’t stick.
4. Shred by hand, and serve with your barbecue sauce, and favorite sides…. 

Cocoa Bronzed Salmon

Ingredients:

4 Salmon fillets (4 to 6 oz. each), fresh
1 Tablespoon Coconut, Olive, or Canola Oil
1 Tablespoons Kodiak Island Salmon Seasoning 1/4 Cup White Wine, Please use a good quality Chardonnay
2 Tablespoon Unsalted Butter, or Cocoa Butter(Food Grade Only)

Steps:

1.       Rinse Salmon under cold water; pat dry with paper towel. 

2.       Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil, and season generously with Kodiak Island Seasoning.

3.       Place Salmon filets in heated skillet and cook, uncovered, about 3 to 4 minutes, until golden brown. Shake pan occasionally to keep fish from sticking. 

4.       Turn Salmon over and cook, uncovered, 3-4 minutes or until golden brown. Cover pan tightly and reduce heat to medium. Cook for 1-2 minutes; add the wine to pan. 

5.       Continue to cook, uncovered, an additional 1 to 2 minutes, or just until fish is opaque throughout if you like your fish well done.

6.       Remove from heat, add butter to your sauce, and swirl pan to incorporate . 

7.       Drizzle sauce over Salmon when serving.

Linzer Torte

Ingredients:

2 cups all-purpose flour

2 cups ground hazelnuts

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 teaspoon ground cinnamon

1/8 teaspoon salt

1 pinch ground cloves

1 cup cold unsalted butter

2 eggs, lightly beaten

1 teaspoon grated lemon zest

1 1/2 cups raspberry preserves

Confectioners’ sugar

Steps:

1. In a bowl, combine the first seven ingredients.
2. Cut in butter, using a pastry blender or knife, until mixture resembles coarse breadcrumbs.
3. Add eggs and lemon zest; stir until mixture forms a ball. Cut finished dough into 4 equal pieces. Cover and refrigerate for 3-4 hours or until chilled.
4. Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each.
5. Between two sheets of lightly floured parchment paper, roll one portion of remaining dough into a rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam.
6. Repeat with remaining dough (return dough to the refrigerator if needed).
7. Bake at 350 degrees F for 40-45 minutes or until bubbly and crust is browned.
8. Cool completely. Dust with confectioners’ sugar if desired prior to service.

Sausage Jambalaya

3 Cups Long Grain Rice

2 Pounds Andouille, or Smoked Sausage, Cubed

1 Cup Tomato Sauce

3 Cups Yellow Onion, Diced

2 Cups Bell Pepper, Diced

½ Cup Celery, Diced

1 Teaspoon Garlic, Minced

¼ Cup Parsley, Chopped

¼ Cup Louisiana Hot Sauce

½ Teaspoon Kosher Salt

1/8 Teaspoon Ground Black Pepper

½ Teaspoon Delacroix Island Cajun Seasoning

1 Each Bay Leaf

2 Tablespoons Olive Oil

2 Cups White wine, If you wont drink it PLEASE DON’T COOK WITH IT!!!!!

Water As Needed

Sauté onions, celery and bell peppers in olive oil until translucent. Add Garlic, parsley, tomato sauce, and white wine. Add rice, sausage and enough water to make sure all the ingredients are covered by approximately 1” of fluid. Add remaining ingredients, and stir well.

Cook over medium heat until most of the liquid is absorbed. Cover, reduce heat to simmer for about 40 minutes. DO NOT REMOVE THE LID to peek until it’s done.