Oh gosh, I am distracted from the trifecta of trifectas idea AGAIN! That is because today is the 100th anniversary of the Titanic sinking, which I'm sure you know if you've gone anywhere near the world wide web today. The anniversary inspired this nod to recipes featuring marine life. I asked Tristan: "Too soon?" He said: "Nope. Totally fine. Goofy. It's fine. Do it." I'm not sure that he fully processed my question. He appears distracted by his iPad. Anyway, here is my favorite Titanic story: http://news.yahoo.com/photos/titanic-orphans-a-tale-of-survival-slideshow/titanic-orphans-photo-1332875315.html#crsl=%252Fphotos%252Ftitanic-orphans-a-tale-of-survival-slideshow%252Ftitanic-orphans-photo-1332875316.html. It involves two short-term orphans and is completely my cup of tea. It is a shame that it took a 100th Titanic anniversary commemoration for me to even know about the existence of these two little tykes. And in commemoration of the Titanic, here are three fish recipes. First, we have my uncle/godfather Uncle Rudy's fried shrimp recipe. Copyright: Uncle Ru. Second is a recipe that I've been making for so long that I can't remember whether I made it up or found it somewhere. Third is a recipe that I for sure made up recently.
UNCLE RUDY'S FRIED SHRIMP
Ingredients:
-raw, white, de-veined shrimp (the size that is 15-20 shrimp per pound)
-one bowl with flour in it
-one bowl with whisked egg in it
-one bowl with cracker meal in it (this can be found in the seafood section of the grocery store)
-tartar sauce (to make it homemade, mix equal parts of mayo and relish)
-an oil mix consisting of 80% vegetable oil and 20% olive oil, apparently this is the magic frying breakdown
Instructions:
1) cut the tails off of the shrimp and start heating a generous amount of oil in a frying pan until the oil is very hot
2) rotate each shrimp through the flour, egg, and cracker meal
3) fry until lightly browned on each side
4) drain on paper towels and serve with tartar sauce
BROILED LEMON CAPER SALMON
Ingredients:
-salmon fillets, however many you're going to eat
-olive oil
-fresh lemons
-cracked pepper
-capers
Instructions:
1) preheat oven to 450 degrees
2) put the salmon fillets in a baking dish and drizzle with olive oil and fresh squeezed lemon juice
3) sprinkle on some cracked pepper and capers
4) top with thin slices of lemon
5) broil until desired doneness, checking it in 5 minute intervals
BEER AND BACON SEARED COD
Ingredients:
-cod fillets
-salt and pepper
-dill (fresh or dried), to taste
-lemon juice
-4 slices bacon
-half a pint of grape tomatoes
-beer, to taste
-a sprinkling of capers
-NOTE: you will need a skillet or griddle that has an oven-safe handle for this recipe
Instructions:
1) preheat the oven to 450 degrees
2) sprinkle the cod fillet with salt, pepper, dill, and lemon juice and set aside
3) cook 4 slices of bacon in a skillet until crisp
4) set the bacon aside and crumble when cooled
5) remove most of the bacon fat from the pan, but leave a little bit in, and turn the burner to high heat
6) add the cod to the bacon pan and cook for one minute on each side
7) sprinkle the grape tomatoes in the pan, swirl with beer, and add the capers
8) transfer the skillet to the oven for about 5 or 6 minutes
9) remove from oven, add the bacon, and return to oven for 2 minutes
10) enjoy this from near, far, wherever you are... (I think I just quoted Celine Dion, how timely).
WAIT! WAIT! This is actually a trifecta of marine life recipes. It is a pre-trifecta trifecta. Unless you live in my mind, this probably makes zero sense. Still to come: the trifecta of trifectas.
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