Salty Dog's Blog

Roast Chicken

Fall has arrived! I believe it is contrast that makes senses so heightened and alert this time of year. The rush you feel from crisp, clean air is best appreciated after you leave a warm, cozy home.

 

For me, the epitome of cozy comfort is a roast chicken. I associate it with family and Thanksgiving - sitting around a table sharing good food and even better conversation.  I think there is also something about having to wait for a roast - the anticipation builds as the smells deepen, the skin crackles and sizzles and the color of the bird turns a warm, golden color.

 

And then - leftovers! Use extra meat in a chicken pot pie, chicken soup, warm chicken sandwiches, or cold chicken salad. Save the bones to make chicken stock (keeps well in the freezer if you are not ready to use right away).

 

If you find yourself intimidated by this meal - don't be! It is really quite simple. Affordable, delicious and ideal for a Fall dinner.

 

Prepare it in a traditional fashion with gravy and stuffing, if you like.  Or try preparing the bird with fresh herbs and halved lemons (squeeze the juice over the bird and then stuff the lemons in the bird cavity). Serve with risotto and a vegetable for an easy, healthy dinner everyone is sure to love!

Fried Fish Tacos - on the Grill!

I hope you are enjoying your summer as much as I am. It's been beautiful here, a mix of cool days as well as your occasional scorchers. While work and life continue in their busy fashion, there is still this sense of unwinding and relaxation that comes with the warm weather. Leisurely dinners outdoors that stretch on into dusk, picnics on the weekends, and time spent in the garden picking fresh vegetables and herbs.

The past few weekends have been filled with family visits, which has been such a pleasure. We love entertaining, and sharing the joys and tastes of summer with those we love most has been fabulous. Last weekend we made one of our all time favorites, introduced to me by a dear college friend - Fish Tacos. I've never met anyone who does not like a fish taco. They are simply delicious.  Yet the key is to fry them, not grill (this is not the time to try and be healthy - save that for another day.)  Unfortunately, if you've ever fried indoors, you know the smell of oil that seems to cling to every article of clothing, making you feel as though you've just left McDonalds, not your own kitchen. Add summer heat and humidity on top of that, and cooking indoors is the last thing you want to do.

But this is where brilliance struck - we had the great idea to try frying on the grill, and it worked out perfectly.  All you need is a cast iron skillet.  The result is flaky fish with a crispy, golden batter. Served with a spicy, smoky Chipotle Sauce (we like to refer to it as "THE SAUCE"), they are sure to be an instant summer favorite.

 

The recipe is effortless to prepare, and can easily be doubled for a large crowd (recipe is a variation from one found on allrecipes.com):

INGREDIENTS:

1 lb fresh white fish (cod, tilapia, haddock etc)
1-2 cups vegetable oil, for frying

Beer Batter:
1 cup flour
2 Tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup beer

Pour vegetable oil into cast iron skillet and place on grill, closing the top. Preheat grill until oil is hot.

To make the batter, combine all dry ingredients.  Add egg and beer, and whisk until smooth.

Cut fish into pieces and coat well with beer batter. Add fish pieces to hot oil, being careful not to burn yourself. Fry fish in batches until golden, turning each piece after a few minutes. Place fish on a paper towel after cooked to absorb any extra oil.

Serve immediately with warm tortillas topped with shredded cheddar cheese, fresh tomatoes, lettuce, and plenty of Chipotle Sauce (recipe below).

Chipotle Sauce:
1/2 cup sour cream
1/2 cup mayo
1-2 canned Goya Chipotle Peppers
1 or 2 garlic cloves
1 Tablespoon fresh lime juice
Fresh chopped parsley or cilantro, to taste (optional)

Blend all ingredients in food processor or blender. Taste and adjust seasonings as desired.

 The tacos paired perfectly with our most recent homebrew batch - a Rye IPA.  Cheers to summer!

Simple Summer Syrups, with Herbs

On hot summer days like these, it's important to stay cool. With temperatures of 100 degrees in many parts of the country, these recipes couldn't come at a better time! 

We've paired the fresh flavors of citrus with herbs found in most gardens - the results are bright, refreshing syrups that will remind you why you love summer!  The herbs add an unexpected twist and balance out the sweetness of the syrup perfectly.  With flavors including Lemon-Dill, Orange-Lime-Basil, and Mojto, we've got just the thing to keep you cool.

While it may be simply served with chilled water or club soda as a refreshing beverage, there are many other uses for these syrups. Try pairing with gin, vodka or rum for a summer cocktail, rimmed with one of our handcrafted sugar blends. Choose a sea salt and unique peppercorn, and drizzle syrup over grilled poultry or seafood for an effortless glaze, or over roasted vegetables such as carrots, beets or onions. For a healthy and refreshing dessert, drizzle over seasonal fresh fruit, or brush on cakes (such as pound cake or shortbread). With syrups this delicious, you'll keep finding new uses for them.

LEMON with DILL
3/4 c water
2  1/2 cups sugar (Maui white or gold)
10 or more dill stems
2 cups lemon juice

MOJITO:
3/4 c water
2  1/2 cups sugar, (Maui white or gold)
3/4 bunch mint
2 cups lime juice


ORANGE-LIME with BASIL:
3/4 cup water
2 cups sugar, (Maui white or gold)
10 or more basil stems
1 cup orange juice
1 cup lime juice



METHOD:

Bring water and sugar to a boil over medium heat.  Add herbs, lower heat and simmer 5 minutes.  Remove from heat and cool to room temperature. 

Before you cut the citrus to juice it, roll each one first.  This will make the juicing easier.

Add the citrus juice to the sugar-herb mixture and chill. I usually leave the herbs in, but you can also remove before you refrigerate.  Strain the syrup if you would like it clear, but I love the pieces of citrus.  Syrup keeps for several weeks refrigerated. Can also store in the freezer, but keep in mind it won't freeze solid due to it's sugar content.

Mulberries by the Bowlful

 
My mother came for an impromptu visit last weekend - it was a wonderful time spent with her - a great combination of cooking together, eating well, relaxing, and most importantly catching up. I have a truly wonderful mother, and I feel quite blessed.

One of our happy discoveries was finding a massive mulberry tree, simply bursting with ripe fruit. Within minutes, our hands were stained dark purple, and our bowls were quickly filling with berries.

There's something great about harvesting your own fruit - I realize this revelation is nothing new or unique, in fact, our nation seems to be buzzing with the push towards local, home grown food. Yet I, like so many others, enjoyed the process. (For me, I know this romance comes from reading Little House on the Prairie as a young girl. I'm sure it would quickly pass if I had to harvest my food on a daily basis!)

 
The berries were perfectly ripe - a smooth, full sweetness.  If you've not had a mulberry - they are delicious. One might compare them to a blackberry, yet they are much sweeter and don't have the same tangy quality. They are firmer than blackberries in texture. Very tasty.

I decided to make a mulberry pie (pies and tarts are my most favorite desserts). The most troublesome part, however, is what to do with those stubborn stems. They are tightly connected to the mulberry, and require snipping them off individually with scissors, as my attempt to pull them by hand resulted in a prompt squashing of the berry. After some research as to whether or not to leave the stems on or snip them off, opinions seemed to be equally divided. I felt my time could be spent on more enjoyable tasks, so I took the lazy route and decided to bake with abandon and leave the stems on.

The pie was delicious - a rich, berry flavor just perfectly sweetened - my crust crisp and flaky. Yet the stems were unfortunately a bit noticable, in texture and appearance. They made a beautiful pie a bit too wild and rustic. Thus, I think my vote is to take the time to snip them off, especially if you were serving the pie to guests.

I am thinking jam might be next on the mulberry agenda. Other suggestions or recipes are certainly welcome!

Tuesday Takeaway #15 Winner Announced!

Thanks so much to all our blog readers that posted a comment on this past week's Tuesday Takeaway. It was great to see so many entries!

The randomly chosen winner is....

...Patricia V!

Congratulations on winning your very own copy of The Salt Book!

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