Monday Night Meals: Week 8

Seattle Seahawks VS. St. Louis Rams

Check Out The Video! 

Seattle

Fish And Chips

Serves 2

Ingredients:

2 Russet Potatoes

2 Fillets of Cod (about 1 lb.)

2 C flour

1 T baking powder

1 t salt

¼ t cayenne

1 bottle of micro beer

Old Bay Seasoning

Cornstarch

Lemon

Malt Vinegar

Tartar Sauce

Vegetable Oil

Directions:

            Heat the oven to 200 F. Prepare a bowl of cold water. Get a mandolin and prepare to slice it thick lengthwise slices. Slice the potatoes over the bowl of water, this to prevent the potatoes from turning colors. Complete with all the potatoes.

            In a deep pan, add an inch and a half of oil and allow to reach medium-high heat. Add the potatoes for 2-3 minutes, allowing them to blanch. Remove from oil and allow to dry. Add the potatoes back to the pan and allow to crisp, about five minutes. Remove from heat and place on paper towels to dry. Salt the potatoes, place on a baking sheet and place into the oven to keep warm.

            Meanwhile, in a bowl add the flour, baking powder, cayenne, salt and a dash of old bay seasoning. Mix together; slowly add the bottle of beer. Cut the fish into long strips. Place some cornstarch on a plate, cover the fish with cornstarch then dip in the batter. Repeat with all fish and place into heated oil. Allow fish to fry five minutes, until golden brown. Make sure to shake the fish so they do not stick to the pan. Remove from oil and place on paper towels to dry.

            Serve up fish and chips with tartar sauce, lemon wedges and malt vinegar. ENJOY! Go Seahawks!

St. Louis

Mayfair Salad

First we are going to be making the dressing, I love this dressing and in my opinion, is nice to have a lot around. So we are making a lot of dressing, only some is to be used on the recipe.

Ingredients:

1 stalk of celery

1 T garlic

½ white onion

1 can of fillet of anchovies

3 eggs

½ lemon

2 T yellow mustard

2 c vegetable oil

Peppercorns

1 head of romaine

Parmesan Cheese

Croutons

Directions:

             Begin by coarsely chopping the celery, garlic and white onion. Add the vegetables to a blender, along with anchovies, juice of lemon, a few peppercorns and mustard. Begin by pulsing the mixture, have the lid opening so ingredients can slowly be added. Break all eggs into a mixing cup, slowly add the eggs and oil, alternating both ingredients. When all in, allow to thicken about five minutes.

            Chop up the romaine and place into bowl. Add some of the dressing and mix well until lettuce is well covered, slowly add dressing. Place lettuce into a bowl; add croutons and slices of parmesan cheese. Enjoy! Go RAMS!