Pan Fried Walleye

This is my grandmother's recipe for Walleye. Always hits the spot on a summer evening.

You will need:
2 full size walleye filets
1-2 cups milk
1 package saltine crackers
1 egg beaten
2 tablespoons butter

This is definately camping style.After I filet the skin off the walleye and make sure all the bones are out, I soak the fish in milk. The reason for this is to take any "fishiness" out, this is especially good if it's frozen fish. For fresh fish caught that day there is no need.

While the fish is soaking in it's milk bath I put about a full package of saltine crackers in a ziplock bag and crush them up into small crumbs.
Crumbs go into a bowl where they will later coat the fish.

I also start my potatoes.

I didn't have any corn on the cob so I had to do with canned corn. I got it ready to go but I don't actually turn the heat on until the last 5 minutes of cooking everything else.

In a large frying pan i put about 2 tablespoons of vegetable oil and 2 tablespoons of butter. Make sure the pan it very hot before you put the fish in.

I put the bowl of fish near a bowl of srambled up eggs and the crackers. Once things get going you have to work fast fast fast.

You start by transferring the fish from the milk, into the egg. Make sure to coat the fish generously with the egg.

From the egg you go piece by piece and coat with cracker crumbs. Once coated put into the hot frying pan. It's always best to work with the largest pieces first as the timing will work for the little pieces in the end which need less time to cook.

Gently turn the pieces over after they've browned on one side. You only want to turn the fish once so make sure it's cooked well enough before you flip. Oh, and a tongs works way better than a pancake flipper!

You want both sides browned to golden. About 3-4 minutes per side, depending on the thickness of the pieces.

I turn the heat on the corn, mash the potatoes and serve it up!

Breakfast

This is a wonderful hearty breakfast that will stick with you and keep you going all day.

You will need:
2 red potatoes
1/4 white onion
salt & pepper
fresh bacon
eggs
maple syrup
1 tablespoon dry dill
1 tablespoon creme fraiche (or cream cheese, whichever you like)

First, I peel and slice a couple red potatoes into very thin slices.

I toss them in a pan with a little butter and a little olive oil. I season with kosher salt and fresh cracked pepper corns.
I also slice up some white onion for the potatoes but I don't add it until the potatoes are almost cooked thru. This will prevent the onion from burning. Just a couple minutes in the pan to wilt the onion and bring out the sweetness.

Next I start my bacon. I use thick center cut bacon. I drizzle a little maple surup over the bacon while it cooks to give it a nice flavor. If you like really crispy bacon, wait to add the surup until the bacon is almost done.

I start my eggs. I use a small pot for the eggs as it is VERY important to constantly stir them. Don't season the eggs until they are near the end of cooking. If you add salt now the eggs will start to break down and you'll end up with watery eggs.

The potatoes are browned and ready for the onion.

Once the eggs are starting to get stiff I add the salt, fresh cracked pepper, about a tablespoon of dill weed and a heaping tablespoon of Creme Fraiche. This gives the eggs a lovely fluffy consistancy and the dill brings out a great flavor. Some people like to use chives, I like dill.

Served with a toasted english muffin and fresh orange juice.

Thai Peanut Chicken

This is a super easy quick meal that tastes wonderful.

You will need:
1lb chicken breasts
Jasmine rice
corn startch
sesame seed oil
peanut sauce
chow mein noodles or crushed peanuts

First, before I start anything else, I start my rice. I love this Jasmine rice, it has a great flavor and it seems less starchy than other brands.

When the heat is on the rice, I put out a good size bowl with about a cup of corn startch. I will be using this to coat the chicken before I fry it. I have found thru expierment that corn startch really gives a nice texture to fried chicken pieces. It also seems to help the sauce evenly cook onto the chicken giving it that mouth watering taste.
I like my chicken pieces nice and small. About a 1/2 inch.

Make sure the chicken is dry or you'll end up with glue. I just pat the breasts dry with a paper towel before I cut it up. I toss the chicken pieces into the bowl with corn startch.

Evenly coat the chicken with the corn startch. I use my hands and just kind of toss the chicken around until all pieces are coated.

I heat up my pan and cover the bottom with pure seasame seed oil. This gives the chicken a nice golden color and a nice nutty flavor.

Make sure the oil is very hot and then add the chicken. You don't want to start flipping the chicken around right away or all the corn startch will fall off. Wait until the under side is lightly cooked and then flip it carefully.

Fry the chicken until no pink is left and it has a nice golden color. I made this peanut sauce a couple days ago but the recipe is simple. (I like to make a day of cooking sauces, pestos, and other spreads so cooking later in the week is easy and fast. This sauce is simply a mix of peanut butter, chopped red chili peppers, dash of vinegar, white sugar and soy sauce-if you want a more detailed recipe just ask).

Once the chicken is cooked thru add the sauce.

Let it cook onto the chicken over medium heat for about 5 minutes. shimmy the pan and flip the chicken constantly to avoid burning and evenly cooking.

Presto! See how simple that was! I know it's more customary to top with peanuts but I like the crunch of chow mein noodles, and it's my dinner so that's what I'm using. Ha.

This is a great leftover for lunch at work tomorrow!!

Avocado Ranch Sandwich

This sandwich is a great little meal all of it's own.

You will need?
1 ripe avocado
1/4 cup lighthouse ranch dressing (found in the refridgerated produce section)
Morning Star bacon strips
bread of your choice
lettuce
sliced deli style turkey breast

I like to use Lighthouse homestyle ranch, just has a nice flavor. I'm generally not a ranch person but this goes nicely as a spread. Definately have a really ripe avocado.

After peeling and pitting the avocado fork it in a dish until fairly smooth, or to the texture of your liking, I like a little chunk.
Add about 1/4 cup of the ranch and mix until well blended.

I use Morning Star fake bacon for this. You can use real bacon, I just happen to like the taste of this faux better :)

While the bacon is cooking I toast some Cottage bread. I prefer a dark rye but this is what I happened to have on hand, it works.

Just brown the fake bacon, if you over cook it, it turns into something similar to construction paper, and tasted about the same.

When the toast is ready, spread avocado ranch mix on both slices.

Add bacon and lettuce. I also added some mesquite deli turkey. I was out of tomato (I really need to get to the market).

And the finished product! Served with some leftover crab salad (recipe for another day).

Swiss Steak

This is one of my favorite recipes that my grandfather would request.

You will need:
1-1 1/2 lb tenderized steak
3/4 cup ketchup
1 pint heavy whipping cream
2 tabplespoons white sugar

Tenderized steak I bought at the market in St. Paul, labled Kosher although it totally defeats the purpose since this recipe calls for it to be cooked in cream :P

I cut the steak pieces in half as I like to serve them in smaller portions. I brown the meat on both sides, the center still pink.

Once it's browned I take it out of the pan and set aside while I prepare the gravy mixture.

The gravy sauce is simple. About 3/4 cup of ketchup, 2/3 pint of heavy whipping cream, and about 2 tablespoons of white sugar.

Cook on medium heat while stirring continually until mixute is well blended and starts to bubble.

Add the steak pieces and cover with sauce.

Cover and let cook on low flame, stirring every couple minutes to prevent sticking to the pan.

While the steak and sauce start to cook. I start my potatoes.
And corn. Although I have sweet corn, I like to add a couple heaping tablespoons of sugar to the water to give it a little extra sweetness.

While everything is heating up I slice up some white onion into thin slices.

I use the onion for a simple side relish that goes great with the meal. Sliced onion covered with white balsamic vinegar and about 2 tablespoons of white sugar.

Let sit until ready to serve. Some people like to soak the onion in water for about half an hour before pouring on the vinegar and sugar to take the bite out of the onion, but I like the bite so I skip that step.

Once the potatoes are soft I cut up about 4 tablespoons of butter and add the remaining 1/3 pint of cream.

And here we are. BON APPETIT!