Yummy Delicious Recipe of the Week
Classic English Fish and Chips with Green Salad

Classic English Fish and Chips - Net Caught Wild Cod, Seasoned with Vinegar

Fresh Classic Green Salad with Tomatoes, Cucumber, Seasoned Bread Crumbs

Traditional Chips - Organic Potatoes Deep Fried in Peanut Oil with Sea Salt

THE FISH | Back To Top |

UPDATE: We highly recommend this article about procuring sustainable cod fish or using the types of fish in the list below. : ) This delicious natural old world recipe will surprise you - the batter will be particularly light and crispy. The fish skin will add flavor. The fresher the fish, the sweeter, more tender and flaky the fish.

Fish and chips may be one of the dishes that never gets old. Today, high quality fish is becoming increasingly rare due to over fishing. Unfortunately, many fish varieties are no longer available. Enjoy in moderation, and encourage sustainable Net fishing.

Ingredients
1 3/4 Cups of Unbleached Flour
1 Teaspoon Natural Baking Soda
2 Small Pinches Sea Salt
2 Pounds Fresh Whitefish with Skin - Cod, Halibut,
Haddock, Flounder, Perch cut into serving sized pieces
1 Cup Ice Water OR
1/2 Cup Ice Water and
1/2 Cup Cold Effervescent English Beer
(If you prefer to eliminate beer, increase water to 1 Cup)
Peanut or High Quality Oil or Natural Organic Lard,
minimum 1 inch deep in pan, 3 inches in pot for deep
frying

2 Pounds Peeled and Dried Potatoes cut into small strips
Barley Malt Vinegar
 
Instructions
Mix flour, Salt and Water into a smooth batter. This can be accomplished by making a well in the center of the flour and gradually and gently stir in the ice water. When smooth, add baking soda and gently stir. "Rest" the batter in the refrigerator for at least 45 minutes to an hour.

Make sure fillets are dry. Dredge in a little flour and salt.
Heat the oil till drop of water sizzles and pops. Dip the fish into the batter and fry until golden brown, aproximately 5
minutes. Drain on wire rack, keep warm in oven.

THE POTATOES   | Back To Top |

Deep fry potatoes in oil into golden brown, serve with fish and season to taste with vinegar and salt.

Notes About Making the Best English Chips

Ah yes... the secret to making the perfect English Chips. First of all, unlike American Potato Chips, English chips are not wafer thin circles, crunchy all the way through. The English Chip is basically a fat American french fry. Or, vice versa...

First of all, consider the potato itself. Each variety has good and not as good points. Some are fluffy, others silky. Some mash nicely, others are best boiled.

For chips, the best varieties of potatoes will fry up tender, rich and fluffy on the inside and crisply golden brown on the outside. They will soak oil creamily, and taste like heaven. Some even like them soft, a bit chewy, soggy, but crisped on the outside. Interesting!

If the fat is superb, then perhaps any amount will seem acceptable. Nothing is worse than old, rancid oil or fat. Plus, it's terrible for you.

In America, organic russets do the trick quite nicely and are common.

The secret potato tricks are these:

Soaking in icy water with a dash of salt in the fridge for several hours, then draining and drying
Frying twice
Using the finest natural organic lard
If no lard, then organic filtered peanut oil

Fry up once at lower heat. Then, when ready to serve, fry at high heat to golden, perfect brown. Sprinkle with the best natural salt and fine malt vinegar.

No wonder fish and chips is a national favorite. Add salad, perhaps a bit of fruit ice for dessert. Incredible.


THE SALAD  | Back To Top |
The secret to a delicious fresh green salad is hidden in the name - fresh. The more recently the greens were picked, the more pure and delicate the flavors and the tender with full crispness and satisfying crunch.

Another major secret is the dressing. Any delicious dressing can make a mediocre salad taste good.

But, when you marry fresh greens and a great dressing, nirvana is attained.

Ingredients
1/4 Head Green Leaf Lettuce
1/4 Head Iceberg Lettuce
4 Large Romaine Lettuce Leaves
2 Small or 1 Large Tomato
3 oz. Your Favorite Cheese
Chopped Scallions (Optional)
Finely Sliced Rings of Red Onion
Your Favorite Fresh Baked Croutons

Organic Apple Cider or Malt Vinegar
2 Tbsp. Light Organic Olive Oil or High Quality Vegetable Oil
1 Teaspoon Organic Raw Sugar to Taste
Sea or Natural Non-Heat Treated Salt
1/4 Finely Minced Garlic Clove (Optional)
Fresh Ground Pepper
Fresh Finely Chopped Herbs - Use Sparingly
  Particular Favorites
  Oregano, Thyme, Basil, Tarragon, Rosemary, Sage
  Note: Freshly snipped home grown herbs taste
  remarkably different than dried seasoning herbs.
 
Instructions
Tear Greens into bite sized pieces. You can chop them without a problem as well; they will still taste just as good. Once it was considered bad form to chop salad greens. This may be possibly due to the use of non-stainless steel utensils.

Mix salt, finely chopped herbs, fresh ground pepper, sugar, garlic and vinegar and mix gently. Set Aside. Toss greens with Olive Oil. Add a tablespoon water to the herb mixture, stir and toss into the greens. Top with Scallions, Croutons, Red Onion Rings. Serve immediately with your hot fish and potatoes.

Bon Appetit! : )

| Back To Top |

List of Safe to Eat and More Sustainable Types of Seafood
You can adapt the fish recipe above for most of the varieties below. Please note that some farmed varieties may contain heavy metals or other contaminants. Check your sources.

Abalone (U.S. Farmed)

Arctic Char (Farmed in Recirculating Systems)

Barramundi (U.S. Farmed)

Capelin (Iceland)

Catfish (U.S. Farmed)

Clams (Farmed)

Clams, Softshell/Steamers (Wild-caught)

Cobia (U.S. Farmed)

Cod, Pacific (Alaska Longline, Jig, Trap)

Crab, Dungeness

Crab, Kona (Australia)

Crab, Stone

Crayfish (U.S. Farmed)

Croaker, Atlantic

Giant Clam/Geoduck (Wild-caught)

Halibut, Pacific

Lobster, Caribbean Spiny (Florida)

Lobster, Spiny (California)

Lobster, Spiny (Baja Mexico)

Mackerel, King (U.S. Atlantic, U.S. Gulf of Mexico)

Mackerel, Spanish (U.S. Atlantic, U.S. Gulf of Mexico)

Mahi Mahi (U.S. Atlantic Troll, Pole-and-line)

Mullet, Striped

Mussels (Farmed)

Oysters (Farmed)

Perch, Yellow (Lake Erie)

Prawn, Freshwater (U.S. Farmed)

Rockfish, Black (California, Oregon, Washington Troll, Pole, Bottom Longline)

Sablefish/Black Cod (Alaska, British Columbia)

Salmon (Alaska Wild-caught)

Salmon (U.S. Farmed in Tank Systems)

Salmon Roe (Alaska Wild-caught)

Sardines (U.S. Pacific)

Scad, Big-eye (Hawaii)

Scad, Mackerel (Hawaii)

Scallops, Bay (Farmed)

Sea Urchin Roe (Canada)

Shrimp (U.S. Closed systems, Inland ponds)

Shrimp, Pink (Oregon)

Spot Prawn (British Columbia)

Squid, Longfin (U.S. Atlantic)

Striped Bass (Farmed)

Striped Bass (Wild-caught)

Swordfish (Hawaii Harpoon, Handline)

Swordfish (U.S., Canada Harpoon, Handline)

Tilapia (U.S. Farmed)

Trout, Rainbow (Farmed)

Tuna, Albacore (U.S. Pacific, British Columbia, Hawaii Troll, Pole-and-line)

Tuna, Albacore (Canned) (U.S. Pacific Troll, Pole-and-line)

Tuna, Bigeye (U.S. Atlantic Troll, Pole-and-line)

Tuna, Skipjack (Troll, Pole-and-line)

Tuna, Yellowfin (U.S. Atlantic Troll, Pole-and-line)

White Seabass

Whitefish, Lake (Trap-net)

Wreckfish

Thanks to Monterey Bay Aquarium!

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You and I might have a little debate as to what constitutes yummy and delicious.
The idea of having something so basic, simplistic and satisfying I find rather delightful. If I were to fancy it up for company, I would add chopped sweet dried cranberries, bits of roasted candied pecans, sauteed buttery minced mushrooms, and topped with a sprinkle of fresh green onions. What a holiday surprise it would be! : )
 

Here's a picture of my yummy wheat kernels prepared in an "ancient" style.

 
Quick Little Update: For the holidays, you MUST add sweet dried cranberries. Unbelievably scrumptious. Where to get? Trader Joes has sweet dried cranberries in a little plastic pouch. No need to use all of them, store in fridge and freezer for later fabulous deliciousness.
 
~~~
 
What is this above in the little blue dish? Probably something you haven't ever had before. It's organic whole grain wheat simmered overnight in a crockpot with 2 large pieces of organic fresh chicken.
 
How simple and unbelievably economical it IS. A most unusual way to prepare a very tasty and texturous whole grain.
 
It will surprise you - it's fibrous (very good for your digestive system), nutty, tender chewy and FUN to eat.
 
A Little Note About Wheat
Wheat is a very nutritious and long-storing grain. In my humble opinion, wheat allergies may very well be due to the processing and chemical adulteration of wheat in recent decades. Not due to the wheat itself.
 
ESPECIALLY if true organic natural NON-genetically modified kernels are used. Now this is just my personal thought. : )
 
Money Saving
Did you know that you can simmer your grains and feed a family of four with pennies rather than dollars?
 
These days, bread is somewhat a luxury with a medium loaf ranging from $2.50 to $5.00 each. When you consider the nutrient value, bread is mostly water, crushed processed flour and additives.
 
But admittedly, very tasty indeed! : )
 
Saving Pennies...
We all love bread. But these days, we're very much into preserving our pennies and watching our budget. With the wintry cold, (a brisk 55 degrees in Southern California : ), there's nothing better than a hot bowl of whole grain delicately seasoned with a delightful meat broth.
 
Vegetarian Style
Personally, I love my simmered whole grains seasoned with a lovely selection of vegetables and perhaps some herbs and dash of organic butter, the butter being my concession to the world of meaty eating.
 
Today, we're all very full, we feel wonderful, and a warm bowl of tender chewy nuggets of wheat goodness absolutely hit the spot!
 
Happy Holidays with "Delicious Holiday Wheat Slow Cooked with Fresh Organic Chicken!"
 
RECIPE
So Simple and So Delicious - Nutty, Tender Yet Chewy - Full of Fiber and Wholesomeness - a filling, warm and satisfying wintry meal : )
 
Ingredients
1 1/2 - 2 pounds of Organic Winter Wheat Berries
2 fresh whole organic chicken legs with bone in
Sprig of fresh thyme from your little kitchen window herb garden
Sprig of sage if you have it, otherwise a 1/3 teaspoon seasoning
Utah Mineral Salt to Taste AFTER preparation
Pinch fresh ground organic pepper if you must
 
Instructions
For greater deliciousness and nutrition, first soak whole grain organic wheat for at least 24 hours. This will lower cooking times and release the magic of enzymes and the beginnings of the sprout of life, greatly enhancing the availability of nutrients within the grain.
 
Bring 3/4 water filled crockpot to steamy heat on high. Add the wheat, making sure it's quite submerged beneath the surface of the water. Then, fill the pot with water almost to the top.
 
Too much water? Spoon out! : )
 
Let cook overnight on LOW, depending upon your crockpot. We use a $17 Procter Silex pot that we got from Target. (We had given away our original nice pot, thinking we'd eat everything raw. Not happening! : )
 
In the morning, you will be greeted with a delicious fragrance and perhaps the most substantial hot breakfast you could imagine.
 
So good, you'll have more for dinner, and take some for lunch.
 
Did you know that something so simple could be so good?
 
Try this, then please let me know if you agree or disagree!
 

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Beautiful Beautiful Delicious RUTABAGA - Buttery Sweet, Tender, Golden and Rich : ) 
Yesterday, dinner was simmered organic rutabaga. Frankly, it was extraordinarily delicious. "Rutabaga!" you say. "Are you kidding?"
 
No, I'm not. I've ALWAYS loved rutabagas, but nobody else I know does. However... last night, I simmered them up till tender, sweet and golden, added a bit of fresh hormone free butter, organic salt, a sprinkle of fresh ground pepper and served them up to a hesitant audience.
 
They ate it ALL up and LIKED it.
 
Rutabaga has the creamy rich texture of both russet and golden potatoes together and the delicate flavor of cabbage and radish all at once. That is, if you buy the rutagbagas I did.
 
I always buy organic ($1.89 a pound) because they just taste so home garden fresh. I don't cook a huge amount, you know... less is best!
 
If young grumpy guys like rutabaga, if small kids like it, then most likely you and yours will, too. : )
 
If you don't, give me your helping. I will eat your rutabagas. I will eat them ALL up.
 

 
RECIPE
 
Ingredients (Serves 2)
1 Large Organic Rutabaga or Two Medium Rutabagaslarge organic rutabaga or two medium rutabagas
Fresh Organic Sweet Butter
Natural Salt
Fresh Ground Organic Pepper
 
Instructions
Thoroughly wash and scrub your rutabaga. Cut off the stem, rootbits and tough areas.
 
Cut the rutabaga into 1/2 inch by 2 inch strips to resemble French fries. Steam over low heat with either a steam basket or simply with 1/2 cup water until fork tender, usually 15 to 20 minutes, longer if necessary.
 
Toss lightly with a 1/3 inch pat of fresh organic butter, a sprinkle of natural non-heat treated mineral salt or kosher salt and some fresh ground pepper to taste. Serve steaming hot.
 
That's it! Your rutabaga strips should be golden brown, buttery rich and silken. If fresh and organic, it will have a delicate flavor and a creamy potato-like texture.
 
Your rutabaga is wonderful for wintry holiday fare. Goes well with sweet potatoes, peas and onions and other traditional fare.
 
Variations:
Vegetable Oil instead of butter - Toss lightly with Planter's Peanut Oil or Organic Peanut Oil instead of butter if you prefer.
 
Serve with a dollop of sour cream and fresh chopped parsley.
 
~~~
 
Update: Above image is an authentic original picture of my personal delicious RUTABAGA. They invariably cook up a rich golden hue and remind me of yellow golden french fries. So luxuriously rich. Former Credits: Thanks to Elissa for the previous picture. : )

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