Category Archives: Fish

Food & FamilySan Diego, Cure for Winter Blues

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Whenever I travel, this is usually my mantra: “It’s always good to go away but it’s always better to come back home.”

I love traveling to new places, trying new foods and seeing the sites. Usually, I get homesick after just three or four days away. This week, however, I couldn’t get enough of the sites or of the food in San Diego!

Take a look at today’s featured recipes shared by House of Blues San Diego Award-Winning Chef Aarón Sánchez and you’ll get a flavor of what this unique Californian city has to offer: Mexican-, Italian-, Asian- and Delta-inspired cuisine just to name a few.

Tuesday evening a group of about 40 dealers and customers of Latham Hi-Tech Seeds had the pleasure of enjoying the House of Blue’s special creations, including a Rock & Roll Dessert Buffet. I have to admit that the mac ‘n cheese was my fave. (Seriously, I’ve never had mac done like this! It was sooo worth the calories.)

Another special treat on Tuesday was a behind-the-scenes tour of the Concert Hall and green rooms. I couldn’t help but feel somewhat giddy, knowing I was standing on the very stage where artists like Selena Gomez, Jonas Brothers, One Direction, Britney Spears and Katy Perry performed sold-out shows. (Even my two tweens were impressed!)

The House of Blues was certainly a highlight of our getaway to San Diego, which promises to the city where “happiness is calling,” and it didn’t disappoint! I’ll be the first to tell you that I’m not a City Girl, but San Diego doesn’t feel like a big city. There are plenty of things to see and do outdoors from viewing Harbor Seals in La Jolla and walking around Torrey Pines to watching the “Blue Horizons” show at Sea World and visiting the baby panda at the San Diego Zoo.

U.S.S. Midway

Other highlights of our trip included a docent-led tour of the U.S.S. Midway, dining along the boardwalk and browsing through shops in Seaport Village. Our group also enjoyed taking a gondola ride through Coronado Bay and feeling the warm sand tickle our toes along Coronado Beach.

A self-guided tour of the Hotel del Coronado makes me long to rent Some Like it Hot, starring Marilyn Monroe. Some folks in our group also visited the Kansas City Barbecue where Top Gun was filmed. Hmm… what could be better snuggling in front of the fire with a bowl of popcorn while watching a video on cold winter’s Friday night in the Midwest? TGIF!

Sunset Hills, Coronado Island, Old Town, Little Italy… this week’s trip to San Diego left me wanting more. You can bet that I’ll be back… and none too soon!

In the meantime, perhaps I’ll savor my warm memories of San Diego as I try these recipes by Chef Sanchez. I’m not sure I can make the Ahi Salad look photo-worthy, but I’m quite certain that I’ll enjoy making (and especially eating!) the Champagne Vinaigrette. ¡Buen provecho!

Ahi Tuna Chopped Salad

Ingredients:

Directions:

  1. In a clean stainless steel bowl combine first 8 ingredients, plus .75 oz of the feta and 8 of the parsley leaves.
  2. Toss ingredients until lightly coated with dressing.
  3. Add 1.2 of the La chow noodles and toss just to coat.
  4. Mound the salad in the center of a chilled large plate making sure to leave a 2-inch boarder of empty plate all around.
  5. At the front of the plate, fan the tuna in a semi circle leaning slightly against the bottom of the salad.
  6. Top salad with remaining feta, wontons and parsley.
  7. Serve right away.

Champagne Vinaigrette

Ingredients:

  • 1 cup Champagne Vinegar
  • 2 cups EVOO (Extra Virgin Olive Oil)
  • 4 tsp Fresh Oregano (Chopped Fine)
  • 4 tsp Fresh Basil (Chopped Fine)
  • 2 Tbls Fresh Chives (Chopped Fine)
  • 2 tsp Red Chili Flakes
  • 1 Tbls Kosher Salt
  • 2 Tbls Fresh Lemon Juice
  • 1 oz Creole Mustard

Directions:

  1. Combine all ingredients EXCEPT OIL and whisk to combine.
  2. Using a burre mixer, slowly drizzle in oil to form an emulsion.
  3. Store in an air tight container and label, date and store refrigerated.

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Food & FamilyCelebrate 4th of July with “Presidential Fare”

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It’s no secret that one of my great loves is travel. Nothing gets my heartbeat pumping like an opportunity to see new things, experience new adventures and taste new foods.

Last week our family had the opportunity to do “all the above” when we traveled to Washington, D.C., for the 129th annual summer convention of the American Seed Trade Association (ASTA). We arrived at our hotel about 7 p.m. on Monday, June 18. We grabbed a burger at the Cadillac Grill and called it an early night.

It’s a good thing we were well rested because “Day 1” was packed full of activities and fun memories! We left our hotel by 6:30 a.m. for the White House, where we were scheduled for a 7:30 a.m. tour of the White House. (Remember, this early hour felt like 5:30 a.m. since D.C. is in the Eastern Time Zone and we live in the Central Zone.)

Our kids greatly enjoyed the White House tour and were eager to see more of the city. Our next stop was the Newseum, or the Museum of News. This is probably my favorite museum of all time. As a journalism major, I could’ve spent a couple more hours there. (Well, maybe even the day!) This museum was fun for the whole family because it was so interactive. We got to try our hand at reporting the news live, complete with a teleprompter and microphone. We saw pieces of the Berlin Wall, watched an emotionally griping movie about the journalists who covered 9/11, and peeked Inside Tim Russert’s office. Our kids greatly enjoyed the 4-D Time Travel Experience.

Unfortunately, we didn’t have a chance to visit all Top 10 Things to See at the Newseum because we had scheduled a mid-afternoon tour of the U.S. Capitol. Lucky for us, our Capitol Hill tour was filled with great suprises. As we were walking through the halls of the Senate, The Honorable John McCain stepped through the chamber doors. He took time to talk with us and even posed for a picture. (This was a true “wow” experience for our 11-year-old son.) After such an event-filled day, we spent a low-key evening in our hotel.

“Day 2” of our trip marked the first day of the ASTA convention, so John was tied up in business meetings and general sessions all day. I opted to “take a vacation day” and joined our kids for an ASTA-sponsored spouse’s / children’s trip to the International Spy Museum and the Smithsonian. I’m so glad that I went on this tour as the live-action spy adventure is a must-do for anyone who meets the age requirements. Here’s how it’s described online:

Think of it as a live-action spy adventure. Only you’re the spy. This one-hour-adrenaline-fueled fest is no exhibit. It’s simple, really. You have to locate a missing nuclear trigger before it ends up in the wrong hands. No pressure. Just crack a few safes, decode some messages, and interrogate a suspect double agent.

Our adrenaline was pumping. Our imaginations were running wild. And our creative juices were flowing. It was a fun time for our entire ASTA group. After we “captured the double agent,” we toured the museum where we learned about buttonhole cameras and lipstick pistols. It was crazy stuff – just perfect to hold the attention of my two pre-teens. That afternoon we toured the National Museum of Natural History. My kids expected it to look like scenes from A Night at the Museum. Although it didn’t really resemble the movie, they couldn’t have had a better time looking at all the unique animals. They had fun with the computerized cameras, one which shows how you would’ve looked as a homo sapiens in prehistoric times. (Personally, I found my prehistoric photo to be frightening! But, I greatly enjoyed getting a glimpse of the Hope diamond.)

“Day 3” included a water taxi ride to Mount Vernon, which includes a beautiful mansion overlooking the beautiful Potomac River. This 50-acre estate, formerly the home of George and Martha Washington, also includes fruit and vegetable gardens, a pioneer farm site and even a distillery and gristmill. Even though I have visited Mount Vernon at least three times previously, there is still more that I’d like to see on my next visit. Someday I’d love to attend an Independence Day Celebration at Mount Vernon to watch as costumed staff make one of George Washington’s favorite desserts.

To celebrate the Fourth of July “Washington style” in the Midwest, click here for Martha Washington’s Great Cake recipe. NOTE: This recipe makes enough to feed an army. Other recipes are featured in the book, Dining with the Washingtons. Someday I think it would be fun to make some of these dishes and host my own 1776 dinner party.

Speaking of trying new foods… I’d like to take a minute to share with you the sweet treat we enjoyed while visiting Georgetown area last Saturday night. Have you heard of Georgetown Cupcakes? You might know it better as TLC’s hit new show, DC Cupcakes. As their site states:

DC Cupcakes is about Georgetown Cupcake, a cupcake shop in Washington, D.C., owned by a sister duo! They traded careers in fashion to pursue something a little different. They’re both lifelong bakers inspired by their grandmothers. They opened their shop on Valentine’s Day 2008, the first cupcakery in D.C.!

It pays to be first as these ladies literally have a corner on the market. We waited in line for 45-minutes for a taste of these famous cupcakes, and we all thought it was worth the wait as soon as we took our first bite. While I was surfing their site, I was drawn to the link, “Holiday Cupcake Ideas.” Take a look at the “cool” idea I found under July 4th Cupcakes. SnoCones and cupcakes are always a hit with kids, so I can only imagine how much my kids will delight in SnoCone Cupcakes this Fourth of July.

Sorry, Martha Washington – You’re cake will just have to wait. This Independence Day I’m baking up some SnoCone Cupcakes. Click here to try a batch yourself.

Today I’m also including a recipe for Crab Cakes with Lemon Dill Sauce because “crab cakes” are synonymous with “D.C.” in my book. I always eat crab cakes at least once whenever I’m in Washington, but I have yet to try making them at home. Let me know if you make this recipe. I’d appreciate any “cook’s tips” you’re willing to offer.

CRAB CAKES

Ingredients:

  • 3 T. butter
  • 1 green onion, finely chipped
  • 1 clove garlic, pressed
  • 2 T. red bell pepper, finely chopped
  • Cayenne pepper to taste
  • 3 T. heavy cream
  • 1 T. Dijon mustard
  • 1 egg, beaten
  • 1 tsp. fresh basil, minced
  • 1 tsp. fresh parsley, minced
  • 1 c. bread crumbs
  • 1 pound fresh lump crabmeat, picked over and cleaned
  • ¼ c. Parmesan cheese
  • 2 T. oil

Directions:

  1. Melt 1 tablespoon butter in a large skillet. Sauté onion, garlic and red pepper until wilted (about 2 minutes). Add cayenne, cream and Dijon mustard. Cool slightly. Add beaten eggs, basil, parsley, ½ c. bread crumbs and crabmeat. Mix lightly. Mold into 16, 2-inch wide patties.
  2. Combine ½ cup remaining bread crumbs and cheese in a shallow dish. Roll patties in crumb and cheese mixture. Chill at least 1 hour. (Can be made earl in the day.)
  3. Combine oil and remaining 2 tablespoons butter over moderate heat in large skillet. Sauté crab cakes 3 minutes on each side.
  4. Serve with Lemon Dill Sauce

LEMON DILL SAUCE

Ingredients:

  • ¾ c. mayonnaise
  • ½ c. buttermilk
  • 2 T. fresh dill, chopped
  • 1 T. parsley, minced
  • 2 tsp. fresh lemon juice
  • 1 T. lemon peel, grated
  • 1 clove garlic, pressed

Directions:

  1. Combine all ingredients in medium bowl.
  2. Chill until mixture thickens.

Serves 8.

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Food & FamilyFresh Catch of the Day: Walleye from the Northwoods

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The Gor-tex® / Thinsulate® boots that had been back-ordered for months finally arrived in March, just in time for my Spring Break trip. While many females would prefer to pack their swimsuits and head south, I chose to pack my snow gear and head north. (One compelling reason to head to a colder climate is there’s no need to lose those unwanted 10 pounds!)

My brother, Rod, and I spent about nine hours on the road, Sunday, March 20, before we arrived at Sportman’s Lodge. The farther north we drove, the deeper the snow drifts. There were also fewer farmsteads and more forests dotting the countryside. By the time we reached Baudette, Minnesota, we had entered the frozen tundra.

There’s nothing like a relaxing day on the lake! Our ice house was warm. Plus, Sportsman’s Lodge delivered a hot lunch to us on the ice.

Upon checking into a two-bedroom cabin at Sportman’s Lodge, we made our way to the Riverside Dining Room. There we enjoyed the most delicious meal while overlooking the frozen Rainy River and the Canadian border. Topping off our dining experience – like the cherry on top of a sundae – was the company we kept. We met three of the nicest and most entertaining gentlemen, who were embarking on their annual Lake of the Wood fishing expedition. They gave us some much needed advice and even shared some of their favorite jigs with us. We also shared lots of laughs. Oh, the stories they could tell!

Wayne Sletten pictured with his 32-inch walleye

“The fish tales are true,” said Wayne Sletten of Two Harbors, Minn., as he pulled from his wallet a business card-sized ID that showed him proudly holding the 32-inch walleye that he caught on a trip last winter.

The hope of catching my own trophy walleye is what brought me to the Walleye Capital of the World in the first place. Fishing Lake of the Woods was on my Bucket List, and at last, I was living the dream! It was 7:45 a.m. on Monday, March 21, when our group first loaded into a bombardier and took a bumpy 45-minute ride across the ice and through the slush to our fishing site.

My brother’s first catch was good for a laugh. It wasn't much bigger than his jig!

My first catch of the day was a keeper walleye, which is more than I can say about my brother’s. He was a good sport, however, and let me photograph his first catch. But by the end of the day Tuesday, it was a different story. Rod had put more “keepers” in the pail than I had, and he even had bragging rights to the “biggest fish.” Even though none of our fish were big enough to mount, they’ll make good eating. I’m looking forward to trying these two recipes that Wayne was kind enough to share.

What’s your favorite way to enjoy the “fresh catch of the day”?

Ranchero Walleye (Serves Four)

Ingredients:

  • 4 – Walleye fillets (about 8 oz. each)
  • 1 c. finely crushed tortilla chips
  • 2 tsp. chili powder
  • 3 T. lime juice
  • 1 T. vegetable oil
  • 1 c. salsa

Preheat oven to 450 degrees Fahrenheit. Lightly grease a baking pan.

Directions:

  1. Mix crushed tortilla chips and chili powder in a shallow dish or on a piece of wax paper. Mix lime juice and oil in another shallow dish. Dip walleye in the lime juice mixture, then immediately dredge in the seasoned tortilla crumbs to coat. Place on the prepared baking sheet.
  1. Sprinkle walleye with remaining tortilla crumbs. Bake 10 minutes or until crisp and golden, and fish flakes easily when tested with a fork.
  1. Warm salsa in a small sauce pan over low heat. Arrange walleye on serving plates and spoon salsa across the center. Sprinkle with fresh cilantro.

Beer Battered Walleye

Ingedients:

Equal amounts of the following:

  • Cracker Crumbs
  • Corn Flakes
  • Potato Flakes
  • 1 egg
  • 1 beer

Directions:

  1. Roll fillets in a towel to dry them off.
  2. Then roll the fillets in flour that’s been salt & peppered.
  3. Dip each fillet in an egg & beer batter mix (3 -4 tbsp of beer per egg). Adjust depending how many fillets you are cooking. I often use a bit more cold beer, allowing the egg to drip off before taking the next step.
  4. Roll each fillet in the combined equal parts mix of Cracker Crumbs, Corn Flakes, and Potato Flakes.
  5. Drop the fillets into a hot, deep fat fryer (350-380 degrees). Cook for 2 minutes or until golden brown.

NOTE: You can crush your own Corn Flakes, but they now sell crushed corn flakes in a box specifically designed for the sportsman. Isn’t this a great example of “value-added marketing”?

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