Home alone on Halloween, remembering taking Jenny
Trick or Treating" we went to a small house, and an old man came to the door. He was so sweet, not prepared for Halloween , but Jenny wanted to go to the cute little house and we seemed to catch him by surprise. He said just a minute please, and came back with a package of crackers , like you get with chili at Steak and Shake.
I kind of feel like that old man tonight.
I did prepare a new recipe and used the Swiss Chard my wonderful neighbors Tom and Marti Shea raised in the garden between our homes..
I cooked bass and remembered Bill McWhorter catching the big fish on July 2.
Great memories, great recipe. Here it is friends:
2 tablespoons kosher salt
1 teaspoon cayenne pepper
2 tablespoons paprika
1 teaspoon paprika
2 teaspoons garlic powder
4 teaspoons black pepper
4 tablespoons dried oregano
1/4 cup extra virgin olive oil
Instructions
Pat the fillets dry with a paper towel.
Place all of the spices in a small bowl and mix well. After mixing, the spices onto a flat dish.
Coat the entire fillet with the spices by placing the fillet onto the dish and patting down lightly. Turn the fillet over and repeat on all four sides.
Drizzle half of the oil into a pan, swirl to coat completely and place on medium-high heat.
When the oil is hot, add the fish and sear until the bottom side is nicely browned (about 4 minutes if the fish is about 1-inch thick).
Carefully turn the fish over, and cook for another 4 minutes.
To tell if the fish is done, push a thin metal skewer or pairing knife through the thickest part of the filet. If the metal is cool against your skin, it is still not cooked through.
Trick or Treating" we went to a small house, and an old man came to the door. He was so sweet, not prepared for Halloween , but Jenny wanted to go to the cute little house and we seemed to catch him by surprise. He said just a minute please, and came back with a package of crackers , like you get with chili at Steak and Shake.
I kind of feel like that old man tonight.
I did prepare a new recipe and used the Swiss Chard my wonderful neighbors Tom and Marti Shea raised in the garden between our homes..
I cooked bass and remembered Bill McWhorter catching the big fish on July 2.
Great memories, great recipe. Here it is friends:
2 tablespoons kosher salt
1 teaspoon cayenne pepper
2 tablespoons paprika
1 teaspoon paprika
2 teaspoons garlic powder
4 teaspoons black pepper
4 tablespoons dried oregano
1/4 cup extra virgin olive oil
Instructions
Pat the fillets dry with a paper towel.
Place all of the spices in a small bowl and mix well. After mixing, the spices onto a flat dish.
Coat the entire fillet with the spices by placing the fillet onto the dish and patting down lightly. Turn the fillet over and repeat on all four sides.
Drizzle half of the oil into a pan, swirl to coat completely and place on medium-high heat.
When the oil is hot, add the fish and sear until the bottom side is nicely browned (about 4 minutes if the fish is about 1-inch thick).
Carefully turn the fish over, and cook for another 4 minutes.
To tell if the fish is done, push a thin metal skewer or pairing knife through the thickest part of the filet. If the metal is cool against your skin, it is still not cooked through.