Wish I had some of that beer crust pie left! Funny week-end, couldn’t seem to get my head wrapped around anything substantial. A mystery friend showed up with some fish on Saturday. We have friends who are fisherman who occasionally leave a bag of fish on ice on the porch. It’s kinda cool. And, yet it’s weird. This has been going on as long as I’ve been living here….35 years. People just drop us off fish. Paul helps out everyone and his brother with this and that all the time. Most of these guys need “just a little bit of wood or chain or block or paint” whatever so of course Paul just helps them out. There is no dollar value on little bits so – we get fish, or fresh eggs. It’s awesome. Silent bartering at it’s best!!
As an aside, when I first met Paul I lived a mile or so down the road. I would come home from work and find a platter of fresh fish just inside my door. For awhile I was like, What? But then Paul would call and let me know it was from him. I thought it was kind of weird but a welcome weird as I was trying to support myself and Jesse on $5./hr. job so, being extremely broke, the fish was always welcome. Paul was then being given fish in exchange for building a lobster boat for another poor guy so he was sharing his fish with Paul who shared it with me and then I would make chowder and take it into work and share with my co-workers at UNH. Paul Jr. now would say “it’s all good dude”.
The fish in the bag…..black sea bass & flounder, probably 3-5 lbs. worth.
Delicious and easy smeezy to make. No real measurements here, just put it all together with what you have. But for me…..I put this in order in the pan with some butter & olive oil. Start the sauteing.
one large chopped onion
some chopped celery
some diced red potatoes
two cans of evaporated milk
all the raw fish (see that salmon; leftover from the night before, broiled with teriyaki sauce)
almond milk & water to the right level (4” above everything else?)
I let it simmer for an hour or so then started adding:
Cholula Hot Sauce, Chipotle
let it simmer another hour. Top with fresh parsley. Fini
It is so darn good. Today it will be even better and then tomorrow…..this stuff always ages well.
That roll on the rim? Another “go to” absolutely every time. Bernard Clayton’s Grandmother’s Southern Biscuits:
2 C. flour
1 tsp. salt
1 Tbs. sugar
4 tsp. baking powder
1/3 C. Butter
1 C. Almond milk
The trick to these – when you mix that milk in, do it fast, don’t worry about it not all blending. Plop it out on your table, slightly knead it with your floured hands to gather into a shape – I go for rectangle and then cut with a knife in squares….I get 8 rolls from this. They really pop up high.
Bake at 450 for maybe 10 minutes.
Flake….the layers are amazing. You can peel them off like those dinner rolls we used to get as kids in restaurants. My mother didn’t cook so rolls for us were only happening if we ate out.
Just did a little freezer cleaning…..some interesting things on the horizon. I am the QUEEN of freezer storage so I always have treasures in there. I throw out allot too but sometimes I come across a jewel. More later on that one……..