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FareShare Gazette Recipes -- July 2011 - L's

 

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Lake Erie Monster Fish Sandwich

Lemon-Pineapple Fizz

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* Exported from MasterCook *

Lake Erie Monster Fish Sandwich

Recipe By :The Wild Chef
Serving Size : 4 Preparation Time :0:00
Categories : Volume 14-07 Jul 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 walleye fillets
or other firm white-fleshed fish
3/4 cup all-purpose flour -- plus
1/2 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon chili powder
1/4 teaspoon baking powder
3 large eggs
1/2 cup Guinness ale
1/4 cup buttermilk
Oil, for frying
8 slices bread, thick white
such as Texas toast -- toasted
16 slices American cheese

Jalapeno Tartar Sauce:
1/2 cup pickle chips
1/4 cup onion
2 tablespoons capers
1/2 teaspoon garlic
2 cups mayonnaise
2 tablespoon Dijon mustard
1 1/2 teaspoons lemon juice
1 teaspoon lemon zest
1/2 teaspoon black pepper
1/2 teaspoon dill
1/2 teaspoon sugar
1/2 cup jalapenos -- seeded and finely diced

For sandwiches:

Make the batter: In a large bowl, mix 3/4 cup flour with the salt, pepper,
chili powder and baking powder with a whisk. In a smaller bowl, whisk the
eggs, beer and buttermilk until combined. Pour the wet ingredients into the
larger bowl and whisk until smooth.

Preheat oven to 375F. While it is coming to temperature, heat the oil in a
deep fryer or heavy pot to 350F. Rinse the fish in cold water, then pat dry
with paper towels. Spread the remaining flour on a plate and dredge the
fillets in the flour, shaking off any excess. When the oil is ready, dip
the floured fillets in the batter one at a time, fully coating each so the
batter is thick and drippy. Add to the oil and continue with the remaining
fillets. Fry 7 - 10 minutes or until the fish is cooked through and golden
brown.

While fish is cooking, arrange the toasted bread slices on a baking sheet
and place two slices of cheese on each piece. When fish is done, transfer
the fillets to a paper towel to absorb excess oil, then set the fillets
atop the cheese on four slices of bread. Place in the oven for about 3
minutes or until the cheese is melted and bubbly. Remove from the oven, and
construct the sandwiches.

Serve with the Jalapeno Tartar Sauce on the side.

Jalapeno Tartar Sauce:

Finely chop the pickles, onion, capers, and garlic in a food processor.
Drain off liquid, then add to 2 cups mayonnaise in a mixing bowl. Add
mustard, lemon juice and zest, dill and sugar to the mayonnaise mixture.
Whisk thoroughly until smoothly incorporated. Add jalapenos and whisk
again.

Serves 4.

From the Melt Bar & Grilled, in Cleveland, Ohio.
Printed in Field & Stream, August 2011

Contributed to the FareShare Gazette by Art; 29 July 2011.
www.fareshare.net



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Per Serving (excluding unknown items): 2708 Calories; 239g Fat (77.9% calories from 
fat); 111g Protein; 41g Carbohydrate; 2g Dietary Fiber; 625mg Cholesterol; 7794mg 
Sodium. Exchanges: 2 Grain(Starch); 14 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 
0 Non-Fat Milk; 27 1/2 Fat; 0 Other Carbohydrates.


Back to Recipe List
 
 
 
 
 
 
 

* Exported from MasterCook *

Lemon-Pineapple Fizz

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 14-07 Jul 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 6 ounce can pineapple juice, chilled
1 cup vanilla ice cream
1/2 cup lemon sherbet
1 cup lemon-lime soda, chilled
2 drops yellow food coloring, optional

In a blender, combine the pineapple juice, ice cream, sherbet and food
coloring if desired; cover and process until smooth. Pour into chilled
glasses; stir in soda.

Contributed to the FareShare Gazette by Joan in response to a request;
22 July 2011.
www.fareshare.net

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