Pub Style Beer Batter Fish

Pub food is our favorite. Fun, informal meals that satisfy just about every craving you have. But, nothing beats the original, and oldest, pub fare – fish and chips. Have you ever noticed, though, fish and chips are traditionally sold wrapped in paper, to soak up all the grease? Not a good sign. But, that doesn’t mean you have to pass on the fried and opt for the baked instead. The use of highly saturated oil is often the culprit. Oils like peanut, canola and sunflower are the best bet for optimal frying results. My personal choice is peanut oil. Frying at home, puts you in control of the final result. This recipe for Pub Style Beer Batter Fish will yield a light, delicate, crispy crust surrounding a perfectly cooked, moist and tender fillet. Bake the fries if you’re feeling guilty (which I usually do), but don’t forgo the fish. Now, pass the growler and enjoy the best in pub grub!

If not already on hand, prepare Emeril’s Essence seasoning. (Note: Original recipe for Emeril's Essence calls for 2 Tablespoons salt, which I cut in half. I think that's too much salt.) Store in air-tight container.

Heat oil in large pot, or electric fryer to 350° F.

In a large bowl, combine the flour, baking powder, beer (Amber beer highly recommended for best flavor), eggs, Emeril’s Essence seasoning, salt and pepper (to taste). Whisk until smooth. Refrigerate for at least 15 minutes, and up to 1 hour.

Pour cornstarch into pie plate (or breading dish). The cornstarch enables the batter to adhere to the fillets.

Dredge the fish in the corn starch. Working in small batches, submerge the fish in the batter and carefully place in the hot oil. Fry the fish until golden brown on the first side, about 2 minutes, then flip and cook until golden on the other side, 1 to 2 minutes longer. Drain fish and transfer to a paper-towel lined dish (or line dish with brown paper bag). Repeat the process for the remaining fish.

Serve with slices of lemon and tartar sauce, or malt vinegar.

PUB STYLE BEER BATTER FISH
Source:  Emeril Lagasse, 2007
Posted by: www.meldingmagic.com

INGREDIENTS:

• 6 to 8 cups peanut oil, for frying
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup amber beer
• 2 eggs
• 1 Tablespoon Emeril's Essence (recipe follows), or use store bought Creole seasoning
• Salt, to taste
• Pepper, to taste
• 1 cup corn starch
• 2 pounds haddock or other firm, white flesh fish, cutting each fillet into 3 or 4 pieces                    
• Lemon slices, for serving

Emeril’s Essence Seasoning:

• 2 1/2 Tablespoons paprika
• 1 Tablespoons salt (Note: this is half the amount of salt from original recipe)
• 2 Tablespoons garlic powder
• 1 Tablespoon black pepper
• 1 Tablespoon onion powder
• 1 Tablespoon cayenne pepper
• 1 Tablespoon dried oregano
• 1 Tablespoon dried thyme

         
DIRECTIONS:

1. Heat oil in large pot or in an electric deep-fryer to 350 degrees F.
2. In a bowl, combine the flour, baking powder, beer, eggs, 2-1/2 teaspoons Emeril’s Essence and salt
    and pepper to taste. Whisk until smooth. Refrigerate for at least 15 minutes and up to 1 hour.
3. Dredge the fish in the corn starch. Working in small batches, submerge the fish in the batter and
    carefully place into the hot oil. Fry the fish until golden brown on the first side, about 2 minutes, then
    flip and cook until golden on the second side, 1 to 2 minutes longer. Drain fish and transfer to paper-
    towel lined dish (or line dish with brown paper bag).  Repeat the process for the
    remaining fish.
4. Serve the fish and chips with slices of lemon.

Yield: 4 to 6 servings
Preparation Time: 30 minutes
Cooking Time: 20 minutes

Deep Frying Tips:  I always keep my frying basket submerged in the oil when adding the fish.  Also, slowly submerge one end of the fish into the oil and hold for a few seconds before dropping whole piece into oil.  This will temper the fish and batter, so it won't stick to the basket.

Cheesy Broccoli Rice Casserole

Since the clocks rolled back, our dog has been getting us up an hour earlier each day. We love her dearly, but I’m going to have to teach her how to tell time. Anyway, I took advantage of that extra hour this weekend and rummaged through my recipe archives and came up with this “blast from the past” side dish casserole. This is definitely an “oldie but goodie.” I can’t remember exactly where I originally found it, most likely on the back of a box or can (where most of my older recipes came from). I can’t promise that this is going to make your kids fall in love with broccoli, but they’re less likely to protest at the dinner table with this recipe. This is so quick and easy, and can be put together right in the same casserole dish you bake it in; so, cleanup is a breeze! This is another one of those convenient, “I don’t have time to cook” recipes. Yes, this probably is the original Cheesy Broccoli Rice Casserole you remember from your childhood. (Ugh, my age is showing.)

Preheat oven to 350° F.

Chop celery (3 or 4 stalks should equal 3/4 cup, approximate is fine). It gives the casserole a little crunch.

Melt butter.

Ready? Here’s the laborious procedure. In a casserole dish (2-1/2 to 3 quart should suffice), combine all ingredients except cheese. Stir to combine.

Cover and bake for 40 to 45 minutes, or until bubbling around edges. Stir in cheese. Return to oven, uncovered, for 10 minutes, or until cheese is melted.

Whew! That was time-consuming.

CHEESY BROCCOLI RICE CASSEROLE
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 small jar (8-ounces) Cheez Whiz
• 2 boxes (10-ounces each) frozen chopped broccoli, thawed and well drained
• 1 can cream of chicken soup
• 1 can cream of celery soup        
• 1 cup Minute Rice (uncooked)
• 3/4 cup chopped celery
• 1 stick (8 Tablespoons) butter, melted

DIRECTIONS:

1. Preheat oven to 350° F.
2. In 2-1/2 to 3-quart casserole dish, combine all ingredients, except cheese. Stir well to combine.
3. Cover and bake for 40 to 45 minutes, or until bubbling around the edges.
4. Remove from oven. Stir in small jar of Cheez Whiz. Return to oven, uncovered, for 10 minutes, or until
    cheese is fully melted.

Pumpkin Blondies with Maple Icing

This time of year, I always stock up on canned pumpkin (purée, not pie mix). It’s on sale a lot and is easily accessible. Throughout the year, I have a difficult time finding it and end up having to buy the more expensive organic brands. So, I take advantage of “buy 1 get 2 free” sales, or whatever is offered, and stock up my pantry for those “non-holiday” times that I want to use pumpkin. This is one of those recipes I would definitely want to make anytime. Although it’s called a blondie, and you would expect the texture to be denser, like a brownie; this is actually moist, light, flavorful and cake-like. But, the "icing on the cake" is, literally, the icing on the cake. The maple cream cheese icing pairs ideally with the pumpkin bars. If you love fall flavors, prepare to fall in love with these dessert bars! 

Preheat oven to 350° F. Grease a 9x13-inch jelly roll pan, or similar baking pan.

In medium bowl, combine flour, baking powder, cinnamon and salt.

In large bowl, beat sugar, butter and vanilla extract. Add eggs, one at a time, beating well after each addition. Beat in pumpkin purée. Gradually beat in flour mixture.

Spread into prepared baking pan.

Bake for 20 to 25 minutes, or until wooden toothpick inserted in center comes out clean.

Cool completely in pan. 

Meanwhile, prepare Maple Icing. Sift powdered sugar.

Beat together butter and cream cheese until light and fluffy. 

Add powdered sugar, a little at a time, beating slowly after each addition. Add 1 to 2 teaspoons maple flavoring. (I added 2 teaspoons.) Beat to blend thoroughly.

  After blondies have cooled completely (at least 20 minutes); spread with Maple Icing. 

Cut into bars. Store refrigerated; but bring to room temperature before serving.

PUMPKIN BLONDIES WITH MAPLE ICING
Source: Nestlé®
Posted by: www.meldingmagic.com

INGREDIENTS:

Blondies:

• 2 1/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups packed brown sugar
• 3/4 cup (1-1/2 sticks) butter or margarine, softened      
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup LIBBY'S® 100% Pure Pumpkin

Maple Icing:

• 2 Tablespoons butter, softened
• 6 ounces cream cheese, softened
• 2 cups sifted powdered sugar
• 1 to 2 teaspoons maple flavoring

           
DIRECTIONS:

1. Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan.
2. Combine flour, baking powder, cinnamon and salt in medium bowl. Beat sugar, butter and vanilla
    extract in large mixer bowl. Add eggs one at a time, beating well after each addition. Beat in pumpkin.
    Gradually beat in flour mixture. Spread into prepared pan.
3. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in
    pan; spread with Maple Icing. Cut into bars.
4. For Maple Icing: Beat together butter and cream cheese until light and fluffy. Add powdered sugar, a
    little at a time, beating slowly after each addition. Add 1 to 2 teaspoons maple flavoring. Beat to blend
    thoroughly.