Tag: Fish

  • Firehouse Clam Chowder

    Firehouse Clam Chowder

    It was a relaxing day, I waved goodbye to son Jon and his friends as they headed off to Anacapa Island for a bit of diving. James and Denny were going diving also, but on the Rapture accompanying my nephews that were getting their open water dive certifications (check this resource).
    It pleases me that the kids are quite comfortable when it comes to water and I remember their first swim lessons with a smile.

    The plan is for me to make Chowder, and if Jon has any luck with his fishin’ pole, we may have fish chowder. In such situations, having a beer can crusher can be of great help. it is adviced to have a beer can crusher, I won’t know until they return late in the afternoon. So, I start my soup base in hopes of some additions.

    Ingredients:
    4-6 Potatoes peeled and diced
    48 ounces Chicken Stock
    Boil potatoes until fork tender in chicken stock. Add water to cover the potatoes as necessary.

    1/2 cup Celery, diced
    1 large Onion, diced small
    4-6 strips of bacon, chopped (Optional. You can serve as a garnish in case some are not bacon lovers.)
    In a frying pan, cook the bacon until crisp drain on a paper towel.
    Then add celery and onion to the bacon grease and saute until tender. Add the celery and onions to the simmering potatos.

    Add nutmeg, salt and pepper (about 1 tsp each) to taste. Keep the water over the potatoes adding more as necessary.

    Add 2 bottles of clam juice and
    3 cans of clams
    1 cup of cream

    I turn off the stove at this point as I want to take a bath and wash the dog. I leave the soup on the stove, with the fire off. We will wait for the catch of the day.

    I love taking baths, Lily my doggy tolerates bath day. I typically have to drag her from under my bed and into my bathroom. Tolerates means she complies but just as a teenager would…dragging her feet and becoming dead weight. Funny!

    I thought, this time while she would be in the bath, I would use that moment to take a small sample of her saliva for a DNA test, I read this DNA test review and realized that there are a slew of complications that can be easily tested for. Anyway, I soap her up and never am able to wait the required time for the flea shampoo, but I coax her into waiting a couple of minutes and then put her in my used bath water. I scrub her ears and face, all the while telling her how much I love her. After rinsing her, I towel dry her. She will allow me to dry her as much as I can, and then upon removing the towel ask her to shake. She gives one big shake, and she is ready to lay in the sun. She is a few shades lighter, blonder. Then tub – I give it a quick rinse and follow Lily downstairs to finish my soup.

    James rings my phone, I answer brightly and he informs me, one of the tenants has called and the fire department is at the office building and there is some sort of water leak. Hmmm, emergency. I am in my dog washing clothes…They will have to do. I slip on my sneakers and head out the door. I am a sight, my hair is wet and I look like…well, like I just washed the dog. I sooth my ego as I drive the 10 minutes to the building I now wish I did not own. Oh, the pleasures of ownership.

    I choose the freeway thinking it will get me there quicker, but Sunday afternoon traffic is always slow heading toward Los Angeles. I tell myself to stay calm, breath and remind myself to gather information and assess the situation. As I pull up to the building, I see the fire department. There are hoses pumping water out of the building and there seems to be a new “water feature” pouring out the front door. There is mud and water all over the parking lot.

    I abandon my car on the private road next to the parking lot and decide to walk in verses drive in. I see the tenants and they seem to be trying to make the best of the water. I introduce myself to the firemen working with their machines that are sucking water and mud from the carpet. They are saying how lucky the tenant is that their books are on shelves that are on wheels and one of the firemen introduces himself as Matt. He informs me what he believes has happened. A water main, the fire water feeding the office fire sprinklers has broken outside the building. The water from the outside pushed its way into the building taking the dirt, now mud into the building. It has flooded about 1/2 the building. There is a valve to shut off the sprinkler water and they have that off.

    As I take it all in, and it is quite overwhelming, it appears to me that water is still gushing from the “wound”. I ask Matt if it appears normal, and ask if there are other valves that need to be shut off?
    James, son, back on land, arrives at the scene. I ask him to shut the water off to the landscaping sprinklers and the other valve that feeds the sinks and toilets in the building. He returns and we watch the hole that has been excavated by the broken pipe, but is continues to bubble. Matt decides that perhaps the sprinkler pipes in the ceiling are still “charged”, he goes inside and a few minutes later a big gush of water discharges and we look for signs the water has stopped. I ask James to find a shovel, and then a fireman overhearing the comment, steps up with a shovel and tells his boss that he is going to shovel a small ditch so the water coming up from the planter will spill away from the buiding into the parking lot directly. He shovels two or three mud filled spades and that small amount of dirt removal relieves the pressure of the water and you can tell the water stops entering the building.
    The firemen start to talk and now decide the Post Indicator Valve has failed in addition to the broken pipe.

    I ask how to shut off the water to the Post Indictor Valve and they point in the direction of the big valves in the corner of the property. The only thing I know about these valves is that they have to be checked every year for backflow prevention. The fire department have retreated and I am handed a “NOV”, better known as a Notice of Violation to have the problem repaired and restore the fire protection to the building.
    Matt the fire department spokes person has informed me that I need a special plumber that is certified in fire protection to do the repair. He also informs me that plumber will be able to shut off the water that continues to leak. I remember someone saying the fire water main coming in from the street could be 8 or 10 inches. That is alot of water feeding my leak.

    I have been making a few calls during my assessment, trying to call my insurance guy, Pat. No answer, but I have called State Farm and have a claim number. I call the person I used last time to inspect the fire protection systems. It seems Ron has moved out of the area, but he gives me two names of companies that are local. I ask my nephew Ryan to call and see if he can get them here.1

    I call the plumbers that check the backflow devices each year and their on call plummer has arrived, but he doesn’t work on commercial systems. That specialist is on his way. The water continues to flow into the parking area. I am hoping the fire water main is not metered, otherwise my water bill is going to be sky high. At last the specialist shows up as my husband and the rest of the calvary arrive and the main fire water is temporarily shut off for repairs.
    The water is finally off. It is nearly 6:00pm. State Farm Insurance has called Service Masters and James agrees to wait for them and help them in sucking the water out of the building, set up fans, dehumidifiers, etc…

    I leave the scene, having set an appointment with the plumber for the morning. My soup is on the stove, I reheat and serve myself.
    Wow, what a day!

    **** 1 Day later *****

    Service masters has classified this leak as a Category 3 intrusion and want to remove part of the drywall along the walls so everything will dry out. Oh my, I decide to call State Farm, my claims agent to see if they want me to do that. The agent assigned to my case is not available, but someone else looks thru my policy and tells me, yes. Let Service Master do what they do, we are covered for all they do.
    I call back Service Master and tell them to go ahead.

    ***** 3 Days Later ****
    I have gotten help for the tenant to remove her personal items so the carpets can be removed by Service Master. We have more fans and dehumidifiers going, practically every other foot of floor space is covered. They now want to remove the carpet from the back room where my tenant is insisting she needs “her library” since all the kids are picking up their books. It is the busiest time of year for her.

    Late in the day, my regular claims agent calls and tells me we are not really covered for the incident. What, I say? It was a submerged pipe and there for it is excluded from your policy. That being said, since we already told you we are going to cover it, we probably won’t change our minds.
    Now, that concerns me. “Why are you even telling me this then?” Joyce from State Farm just wants me to know for the future that this type of water damage is not covered.
    Well, that is nice to know.

    **** Day 4 ****
    I make a decision to ask service master to step down, they are like cockroaches, continuing to remove and remove more and more of the building. They resist telling me they are the experts, but I need to keep my tenant happy.

    **** Day 5 ****
    Meet with service Master they are removing their equipment. I will finish with a crew of less agressive people.

    **** Day 6 ****
    I receive a bid from a contractor for the cost to rebuild/repair. Replace the drywall sections, carpet, paint. About $31,000.00, but that is just their first “draft”. Wow, that actual repair of the valve and pipe that leaked is about $3,000 dollars and my husband happened to have the valve that needed replaced.
    This is an expensive crisis!

    I have been asking Service Master for their cost breakdown, and finally it has arrived today. Their distruction cost is close to $25,000. Hmmm, somehow that just doesn’t make sense. I mean you when factor in having to purchase materials in order to re-construct, you would think that amount would be greater than the removal of wet carpet, drywall, and renting fans.

    NOTE TO SELF: DO NOT HIRE SERVICE MASTER AGAIN. There is a more cost effective method, there has to be. It feels like I am being taken advantage of and I don’t like it, even if the insurance company is going to pay for it.

    I will remove the rest of the carpet that needs replaced with a different crew of people. I will hire a drywall contractor, a painter and a local carpet company. Service Master has recommended a contractor they work with, but I believe I will stay away from that outfit all together.

    What a wild week!
    I think I will have a comforting bowl of soup.

  • Mustard Tarragon Butter Sauce with Grilled Chicken or Fish

    Mustard Tarragon Butter Sauce
    for a lower calorie version read further on.

    Serve with Grilled Chicken or Broiled Fish or Asparagus over mixed gourmet greens.
    Good for you!

    8 oz butter or 1/2 olive oil and 1/2 butter
    3 T minced shallots
    ½ cup dry vermouth
    4 T heavy cream
    1.5 oz Glace de Poulet Gold (condensed chicken stock)
    ¼ t Dijon Mustard
    ½ tsp chopped fresh tarragon leaves or 1/2 tsp of chopped sage and I hear fresh thyme is equally delicious. Choose one.
    Salt and white pepper
    Variations: you can add sauted onions (1 small yellow onion) and you can also add 1 cup sauted mushrooms.

    Melt 2 T butter in a skillet over medium-high heat. Add shallots and sauté until transparent. Add vermouth and reduce until almost all liquid is evaporated. Pour in cream and boil to reduce by half. Whisk in the Glace de Poulet Gold until dissolved. Add mustard and tarragon then reduce the heat to low and whisk in remaining butter 1 T at a time, stirring constantly to incorporate each addition. Season to taste with salt and pepper and serve.

    If you want a reduced calorie version, try this:
    Yield: 4 servings (serving size: 1 breast half, 1 cup greens, and about 2 tablespoons sauce) only 271 calories per serving according to cooking light.

    3 tablespoons minced shallots
    3 tablespoons Dijon mustard
    2 tablespoons red wine vinegar
    2 tablespoons water
    1 tablespoon extra-virgin olive oil
    1 teaspoon chopped fresh tarragon
    1/2 teaspoon sugar
    4 cups gourmet salad greens
    Preparation
    1. Heat a grill pan over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Coat pan with cooking spray. Place chicken in pan; cook 6 minutes on each side or until done.

    2. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, shallots, and next 6 ingredients (through sugar) in a bowl, stirring well with a whisk. Serve chicken over greens with sauce.

    Want a faster and lighter calorie version for a marinade? Try Val Fender’s version from bling.
    So good on grilled chicken. Amazingly tasty flavor, but not overpowering. Works well as a marinade and grilling sauce.

    Prep time 5 minutes
    Cooking time 2 minutes
    Servings

    Ingredients
    1 cup buttermilk
    1 Tbsp leaf dried tarragon
    1 cup Dijon mustard
    2 Tbsp chopped dried parsley
    pinch salt

    Instructions
    Combine buttermilk and tarragon in small sauce pan over medium heat. Heat just until the buttermilk is warm but not hot. Remove from heat. Add mustard and parsley and whisk to combine. Allow to cool before putting over raw meat. Store in airtight container in the refrigerator.

  • Smoked Fish – Shad, Trout or Salmon

    Smoked Fish – Shad, Trout or Salmon


    Both my parents enjoyed fishing, but it was my Dad that built a small smoke house in the backyard. After a successful day of fishing, he would clean and fillet his catch and set about smoking the fish. I remember eating smoked shad as a kid. I loved the smoky, salty taste of the fish. He would serve me a piece of smoked shad fillet on a piece of newspaper and for a kid the best part was picking out all those bones with your fingers and eating the bits of meat.

    Since we grew up near the San Joaquin Delta River, much of our fish was fresh water, but there were times I remember the whole house being awaken in the middle of the night when my parents would return home from a day fishing boat out of San Francisco, and everyone would be called upon to scale and clean fish. I loved those nights. My Mom and Dad would be in the best moods, and to see the bounty of fish was amazing. There were gunnysacks full of seafood. The boys would carry the sacks full of sea smells just outside the back porch where a light would be jeririgged. The sacks were poured out and the bounty that tumbled out was like opening a surprise package. Out popped many rock fish, crabs still alive from their journey. I think the other fishermen on the boat that didn’t want their fish, sent it home with my parents who were more than willing to accept this generousity with 9 kids at home.

    I was probably 7 or 8 years old, and remember seeing my first LingCod, Red Snapper and playing with the crab and listening to my Mom’s warning to be careful about the pinchers. My Mother’s laughter was the best music during these years. While I do not have my Dad’s recipe for his brine, I did find an interesting one at HUNTER, ANGLER, GARDENER, COOK.

    Oily fish are good smoked; along with Shad the largest of the herring family, don’t forget trout, salmon and tuna.

    Awesome Bite Smoked Tuna!

    BRINE 1 (30 minutes)
    â– 1 cup kosher salt
    â– 2 quarts water

    BRINE (8 to 24 hours)
    â– 1/2 cup salt
    â– 2 quarts water
    â– 1/2 cup maple syrup
    â– 1 chopped onion
    â– 3 smashed garlic cloves
    â– Juice of a lemon
    â– 1 tablespoon cracked black pepper
    â– 1 tablespoon fennel seeds
    â– 2-3 crushed dried hot chiles
    â– 5 bay leaves
    â– 2 cloves
    â– 1 teaspoon crushed coriander seeds
    1.Mix the first brine together and soak the shad fillets in it for 30 minutes, then drain.
    2.Meanwhile, bring the second brine to a simmer, stir well to combine and turn off the heat. Set this in a drafty or cool place to chill it down fast.
    3.When the second brine is cool, pour it over the shad and brine for 1-2 hours.
    4.Drain and rinse off the fillets, then pat dry with a towel. Air dry in a drafty place — use a fan if need be — for 2-3 hours, or until the meat looks a bit shiny. This is an important step; you are creating a sort of a second skin called a pellicle that is necessary to seal the fillets. If you skip this step, you will have problems with the proteins leaking out from between the flakes of the meat, forming a white icky stuff that will need to be scraped off.
    5.Smoke over hardwoods for 1-3 hours, depending on the heat. You want the shad to slowly collect smoke, and cook very slowly. Under no circumstances do you want the heat to get above 180 degrees.
    6.Remove and let cool at room temperature before packing away in the fridge or freezer.

    This is a great weekend project. The trout at Costco have been calling my name. I think they are heading for the smoker this weekend. Saltine crackers with a dollop of smoked shad salad, which might include diced onion, mayo, seasoning, lemon juice, and a pinch of chopped parsley. Sooo good! Awesome bite!

    By the way, if you don’t have fresh smoked fish and have the craving, open a can of white albacore tuna for the salad above, but add a dash of smoke flavoring. I think I’ll go make some right now.

    Thanks Dad for the great memories!
  • Fisherman Jimmy’s Fried Fish

    Fisherman Jimmy’s Fried Fish

    When my husband and I first got together, a fisherman Jimmy lived in the apartment below.  He would be gone for days at a time, and then would announce his arrival home by leaving fresh fish or lobster in our sink.  Wonderful to come home to.  Often, Jimmy would join us for dinner and volunteer to cook.

    Perfectly Crusted Fried Fish

    I still love his recipe for fried fish. 

    Eggs beaten with a little water

    Crumbled up saltine crackers, no bigger than 1/4 of an inch.

    Take fish filets and pat them dry, dredge in the egg and then the cracker mixture.  Cook in a medium hot pan of oil.  The crust that develops is excellent.  Be sure to only turn once.  Sprinkle with a dash of salt while still hot.  Your filets should take no more than about 4 minutes per side.  If you are cooking a few, you can put them in the oven to keep them warm.  Serve with a healthy salad.

    For your tarter sauce: combine Best Foods mayonnaise and hot dog relish. Equal portions of each and stir.

    Tarter Sauce and Cocktail Sauce

    For cocktail sauce:  1/4 cup Ketsup and 1-2 tablespoons of horseradish.

    Fried Pacific Rockfish
    Fried Pacific Rockfish
  • Grilled Fish Tacos

    Grilled Fish Tacos

    A small place out on silver strand beach sold fish tacos and I had them about 25 years ago.  They weren’t very fashionable back then, but they have gotten to be more and more so.  Most places you get your choice grilled or breaded. 

    Grilled is definately healthier, so here you go.

    I like white fish, like tuna but  Sea Bass and Talipia Halibut work well also.  Tuna and Thresher Shark taste like steak with a lot less fat. 

    Typically I make my “Spanked Tuna”, slice it, and then layout a display of sides for the buffet.

    Or fire up the grill.  

    Marinade:

    • 2 cups chopped white onion, divided
    • 3/4 cup chopped fresh cilantro, divided
    • 1/4 cup olive oil
    • 3 tablespoons fresh lime juice
    • 3 tablespoons fresh orange juice
    • 2 garlic cloves, minced
    • 1 teaspoon dried oregano (preferably Mexican)
    • 1 pound white fish: tuna, tilapia, striped bass, or sturgeon fillet, sea bass, swordfish, thresher shark
    • Coarse kosher salt
    • Corn tortillas
    • 2 avocados, peeled, pitted, sliced
    • 1/2 small head of cabbage, cored, thinly sliced
    • Salsa Verde
    • Lime wedges

    Preparation

    Marinade: Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer.

    Lime Mayonnaise:

  • 1 cup mayonnaise
  • 1 tablespoon milk
  • 2 tablespoons lime juice
  • Whisk mayonnaise, milk, and lime juice in small bowl.

    Brush grill grate with oil; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

    Coarsely chop fish; place on platter. Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, Salsa Verde, and lime wedges.

 Rice and Beans go well with this meal.

Serve with fried corn or flour tortillas or fire grilled corn or flour tortillas.

  • Grilled Striped Bass

    • three 2- to 3-pound cleaned whole striped bass

    Preparation

    Prepare grill. Pat fish dry and season generously inside and out with salt and pepper. Grill fish on a well-oiled rack set 5 to 6 inches over glowing coals 8 to 10 minutes on each side, or until just cooked through in thickest part.

    Serve fish with chimichurri sauce.