Mr. Hawthorne Fries Snakehead Fish.

I've lived on the coast for over half my life now and I thought I'd eaten most every kind of seafood offered.  And at my semi-ripe age, I've just eaten a fish I've never had before.  Snakehead.

Now, I wish I had the whole fish to show you, but I just received cleaned fillets, not that I'm complaining at all, mind you.  But still, I would've like to have seen the original fish in all its glory.

To be honest with you, I'd never even heard of a snakehead fish.  But I did some research (i.e., I Googled it.) and I was enlightened by Youngest Hawthorne.  So here's some background on this little   fishie.

Snakeheads are freshwater fish, bearing little tolerance for salt water and they're at the apex of the food chain.  They are an invasive species, competing for food and habitat with native species. Found in the mid-Atlantic range, if you catch one, you're actually supposed to kill it.

From NCWildlife:  It is unlawful to transport, purchase, possess or sell live snakehead in North Carolina....If you catch a snakehead, DO NOT RELEASE IT!  Keep the fish, freeze it or place it on ice and contact N.C. Wildlife Resources Commission.

Well, don't come after me.  Don't arrest me.  I didn't catch or transport or purchase this fish.  I just received  some fillets, breaded 'em, and fried 'em up.  And they were delicious.

Mr. Hawthorne was in charge of the prep-work and cooking today.

First he soaked the fillets in buttermilk for about 20 minutes.

Then he dredged the fillets through a breading mix:

1/2 cup cornmeal

1/2 cup panko breadcrumbs

1/2 cup flour

1/4 cup corn starch

1 tsp Old Bay seasoning

1/2 tsp kosher salt

1/2 tsp pepper

 

Fry in 325° - 350° peanut oil (1/4" - 1/2" of oil) for about 2 minutes each side.  Until beautifully golden brown.

 

 Don't happen to have a snakehead fish?  Try perch.  Striped bass.  Tile fish.

And Mr. Hawthorne made a dipping sauce:

2 TB plain Greek yogurt

1 tsp mayonnaise

1/2 tsp lemon juice

1/2 tsp Texas Pete

pinch salt/pepper

Mix all together.

 

 

 

Give it a sprinkling of cayenne on top, if desired.

Isn't this pretty meat?

                                                                   Nice, firm texture.

                                                                                 Enjoy!
 

Rosie Makes A Broccoli And Cauliflower Salad.

I've got a broccoli and cauliflower salad that's perfect for you people that say you don't like broccoli or cauliflower.  Trust Rosie on this and make this salad.

Cauliflower And Broccoli Salad

About 4 cups cauliflower and broccoli florets

Bring pot of salted water to a boil.  Drop in florets.  Cook about 2 minutes, drain, then plunge into iced water to stop cooking and chill.

Prepare the bacon:

6 strips bacon

Lay strips of bacon on foil- or parchment-covered baking dish.  Place in cold oven and turn temperature to 350°.  (I use my toaster oven for this.)  After about 20 minutes, turn bacon over and rotate pan. Sprinkle 1 TB brown sugar and drizzle 1 TB pure maple syrup over the bacon.  If you like a bit of heat, sprinkle ¼ - ½ tsp cayenne pepper over top.  Continue baking (about 10-12 minutes) until bacon is crisp.  Drain.

Rosie Note:  If you take nothing else from these recipes, make the caramelized bacon. 

 Dressing:

¼ cup mayonnaise

2 TB cider vinegar

2 TB sugar

1 TB buttermilk

 

Mix all together until smooth.

 

 Combine blanched cauliflower and broccoli with: 

1 apple, peeled and diced (tossed with 1 TB lemon juice to keep from browning)

½ cup toasted almonds

¼ cup chopped red onion

½ cup craisins

4-6 strips bacon, prepared as above, and crumbled

Toss with dressing to coat evenly.

 For the step-by-steps:

 

Break up some broccoli and caulfilower florets.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drop into rapidly boiling, salted water.

2 minutes.

Drain.

Then...

...immediately plunge into ice water to stop cooking.

Cook the bacon.

I use my toaster oven.

Put the bacon into cold oven,

set to 350°.

Halfway through baking time (about 20 minutes),

sprinkle with brown sugar and...

 

 

 

 

... pour on some maple syrup.

 

Give it some cayenne love.

Turn bacon over, rotate the pan, and finish baking.

Drain.

 

Drain the broccoli and cauliflower.

 

Combine the rest of the ingredients -

apple, red onion, craisins,

Add the almonds.

Everything's ready.

Toss all to combine.

Pour in the dressing.
Coat evenly.

Sprinkle on crumbled bacon.

Perfect!

Enjoy!