The Fried Chicken Yacht Club

The Fish of a Lifetime 48 inches!

2009-04-30T14:44:00.000-07:00

I had been skunked the last two days out on the Flats with Lisa. There had been two Nor'Easters both days right before my two scheduled trips and the fish were stacked up thicker than we have ever seen them ,exhibiting the famous striper lock jaw.

I was inconsolable! I had caught no spring stripers. I just wanted one respectable fish, nothing more. My sweet husband decided that the up coming weekend would be beautiful weather and our last chance to take Mosey out before he hauled her out for some hull work (under water lights). He suggested that we head up to the Flats, anchor and, depending where we anchored, I could either kayak fish or we would take the dinghy. GREAT idea and so we left Saturday PM hoping the big high tide on the flats Sunday morning would be productive.

We wound up anchoring just off of Locust Point in calmer water near the channel. It was too far to kayak and get to Sandy Point at 7:30 AM without kayaking in the dark amongst the seventy some boats all vying for a spot on the incoming. Not a good idea, so we launched the nine foot hard bottom dinghy and made it out quickly and safely where upon arriving the DNR came over to check out the two idiots fishing out of a little dinghy amonst the seventy or so fishing boats. I tell thm we came off of the big boat out there. After a quick show of license and safety equiptment, they left us to fish.

Ken was not comfortable with my fly rod in the dinghy, so I brought my seven foot med. St. Croix with 12 lbs. fireline and a 20 lbs. flurocarbon leader. I also had my new Shimano Stratic 4000 too!

We made it to Sandy Point and leisurely drifted trying to mark some fish. I put on my 3/4 oz. chartreuse and chrome rattle and after it raised a few 20 plus inchers in six to eight feet of water, I was very hopeful as to what this tide would yield. If these fish were biting in this water depth, they were hungry.

Stripers began to pop up and roll all over spawning and the water was covered with visible eggs and streams of sperm! We found a few weedy little dips that were holding some great fish and I started to make big, long casts toward the shore at a ninety degree angle to the incoming and, suddenly, had a huge hit. The fish pulled to the right and then -nothing. I was puzzled and I reeled in to find my leader flying in the wind a good foot shorter than before. When I went to tie my next rattle on, I felt the abrasion of teeth marks. I was breathless. Only a huge striper could have done that.

I had a 1/2 oz. chrome and blue and was hoping that it would still attract a bigger fish. It cast about as far and it felt good, not too light, in the water conditions. I still felt that the technique and retrieve I was using would still be effective on the lighter rattle.

It was just at high tide. Everyone else was anchored and mainly bait fishing. There were a few in small fishing boats with lures. I saw one neighbor catch a very nice fish on live ? herring, but there was not a lot of action. I cast out long, retrieved and then there was "FISH ON" , a few firm tug, tugs where the fish could be 18 inches or 50 inches, and then the moment of truth when the fish knows it is hooked and runs and shows you what you really have on your line by pulling it wayyyyyyy downnnnnn and then the drag goes out.......and I think holy crap this is a big fish and I am fighting it and it just keeps pulling harder and harder and I am breathless and in disbelief because I can't fathom the fact that I have this fish on and it is not like anything I have caught before. Oh my God, I am trying to keep my cool because it is pulling the dinghy around going under it to the left and to the right and all I can think of is keep that rod UP and pump. I hurt and I am blowing out and taking some quick breaths like I am sprinting in a race!

Three or four times I think it has tired only to have it make a run. After almost falling in once, finally it comes to the surface and I think for a split second"WHAT IS THAT THING? Is it a monster?"Well, I know it is a striper and the biggest one I have ever seen. I look again as it pulls closer and closer and every time it gets closer I just keep saying " Oh, my God, Oh my God, Oh my God because it keeps getting bigger and now I have to get it in the dinghy. Ken is taking pictures and keeps telling me to wait a minute"I am documenting this " I said to him "You have got to help me land this fish NOW. You don't understand, I can't hold out much longer!" I look at it and think that there is no way I can lift this fish with no grips, no way. Then, I say to myself "You GET that fish in this dinghy right now. DO IT" So I grabbed it by the mouth and hauled it up still saying "Oh my God, Oh my God" because it just won't stop getting bigger and I have my hands at my chest!

I remove the rattle,a few quick pictures and then put her back in swishing her back and forth. She kicks off and gone in a split second to spawn another year! I feel so good she is OK.

I sat down to catch my breath and noticed all of the boats around me were watching (typical) and some were cheering my catch!

After bringing in a nice 30 incher, my wonderful, patient husband, who gave me one of the most exciting moments in my life turned the dinghy toward Mosey and I though that this is just the beginning of many more adventures.

Somebody was telling me about these bone fish and how you can catch them in the Exumas.....especially on flies.....hmmmmmm.

A Thought About MLK Day

2009-01-19T08:50:00.000-08:00

The one essential quality of Martin Luther King's effectiveness as a leader is almost always understated. As we reflect on this great individual and how he has shaped the world today, we need to remember the essential spirituality of this man. I have always held this in the fore front of my understanding of him as a leader and it seems,is seldom given enough attention; always taking a back seat to his being defined almost exclusively as a civil rights or political leader.

Martin Luther King, though being raised in a Southern Baptist church adhering to the literacy of the bible, wound up rejecting these rigid interpretations and attending Moorehouse, Crozer Theological Seminary (multi denominational) and finished with a doctorate from Boston University.
While at seminary, King made a trip to India and met with Mahatma Gandhi's followers and was profoundly influenced spiritually by this great Hindu leader primarily in the spiritual and moral practice of passive civil resistance. It is however important to understand from where this philosophy comes.
Asked about his religion Gandhi's reply:

What Is Hinduism?
If were asked to define the Hindu creed, I should simply say: Search after Truth through non-violent means. A man may not believe even in God and still call himself a Hindu. Hinduism is a relentless pursuit after Truth and if today it has become moribund, inactive, unresponsive to growth, it is because we are fatigued and as soon as the fatigue is over Hinduism will burst forth upon the world with a brilliance perhaps unknown before. Hinduism is the most tolerant of all religions. Its creed is all embracing.

Real Religion Transcends All These Religions
Religion should pervade every one of our actions. Here religion does not mean sectarianism. It means a belief in ordered moral government of the universe. It is not less real because it is unseen. This religion transcends Hinduism, Islam, Christianity, etc. It does not supersede them. It harmonises them and gives them reality.

These, I believe, were great lessons King learned while in India and truly allowed him to become, in his pursuit of truth, equality and civil rights ,a reflection of the moral government of the universe as Gandhi saw it. As Gandhi sees it, King was a true Hindu.

Pizza

2009-01-12T14:35:00.000-08:00

With more time being spent inside during the cold of winter making homemade pizza a great winter treat. It's easy to keep all of the ingredients at hand to spontaneously make a few, let's say on a snowy night. If you make this at home it is also not as fattening as delivery pizza and the flavor is much better.

I have two pizza stones, a small plate size and a larger brick oven stone that can be put on the grill with charcoal in the summer. You really don't have to have a stone, but they are easy to find now and can be used for baking other things as well. The crust is crispiest with a stone!

You can also use a cast iron pan.

The Dough for two big individual pizzas, but it is enough for 3-4. If you are watching portion size, halve this recipe for two.

2 1/2 cups "Better for Bread" flour
9 oz. water

1 tsp. yeast

1/2 tsp. salt

3 tsp. of vital gluten if you can find it. Hodgson Mills makes it and it is very cheap. Amazon has it.

1.If you don't have a bread machine with a pizza dough setting, add 1/2 of the flour, mix well and let rise until bubbly about an hour.

2.Add the rest of the flour and knead until elastic, about ten minutes
3.Let rise again in a warm place until double, another hour.

While the dough is rising:

Grated Cheeses Olives, hot pepper, Ken's bacon and adouille sausage.

I love real salted anchovy and kalmatas.

Grate 1-2 cups of 1 part Assagio and 1 part high moisture or fresh mozzarella cheese. I prefer a lesser amount of cheese, but most Americans expect more cheese. Use your own judgment. Just remember 1 oz. of cheese is just over 100 calories. Assagio and fresh Mozzarella, if good quality, does not need to be piled on top toet a lot of taste. Prepare any toppings now and put into small bowls. All sausages, bacon ( put it on a paper towel and sqeeze out the grease) will need to be pre cooked

Pre heat the oven with the stone in the oven , if you are using one, to the highest heat setting on the top oven rack. If using a cookie sheet, pre heat to 425 and oil the sheet well with olive oil.

4. Divide the dough into two or leave it whole for a cookie sheet size pizza.(If using a cookie sheet,oil it well with virgin olive oil)

5. Roll out and for a thicker crust, let stand for ten minutes. I like an almost cracker thin crust and so I roll it out and put it on the stone right away.

6.Brush with 1 tbls. virgin olive oil.

7.Fold in half and place on the stone.Make sure the bottom of the dough has a light dusting of

flour on it.
8. Spread some pizza or tomato sauce on top. It should not be too much and place the toppings on as well.

9. Bake for about 8 min.s and top with the cheese and fresh basil if you have it. (or any other fresh herbs you are using) Return to the oven until the cheese is melted, but not browned.

Some ideas for pizza:

Olive oil infused with fresh garlic, sea salt and fresh rosemary.

Olive oil, fresh tomatoes, fresh mozzarella, Fresh basil, grated Parmigiana.

Some great toppings:

Clams, artichokes, prosciutto, chopped hot sausage, minced slab bacon.

Boomer loves pizza So does his daddy!

A romantic winter dinner with candles, wine, and pizza!

2008 Looking Into 2009!

2008-12-16T06:36:00.000-08:00

It is almost gone and has passed so quickly. It seems it was just summer on the Sassafras and we were boating, kayaking and fishing. Now it is time to buckle down and make a major push to finish the interior of Mosey. Why would that be? This is the year we throw the lines, cut our land based ties to the Sassafras and sail off into the sunset! We could leave as early as June and go north, then heading south for the Keys and the Exhumas. Ken is charting the course! Everything now is geared to realizing a goal my husband has had for many years- to find his soul mate and sail into the sunset on one of the finest trawlers ever built!

This year has brought two new grandchildren, Nate and Carter Junior.

Llewellyn Gaultierus Hunt will serve with the B-2-104TH RSTA 56Th SBCT in Iraq for a deployment not to exceed 320 days starting in January. He finished his last semester with a 3.8 GPA in international studies and is looking forward to applying for the Boyer Scholarship to study abroad.

Guenola Marie Douce Hunt made her debut at the First Troop Philadelphia City Cavalry Welcome Home Celebration and Debutante Ball, December 27TH, 2008. The ladies were honored with the presentation of the colors and flourishes by the Escort Platoon.

She has been offered a directive study program at Northeastern University which entails learning all of the procedures involved with her professor's research in molecular biology. She will be "knocking genes down" (inserting RNA into developing fish embryos) to determine if it is possible to find a gene / application for repression of tumor growth in humans in addition to documenting the process from start to finish and writing her own grant proposal and research project next spring semester. She will finish this semester with a 3.8-4.0 and is at the top of her bio. class! Here we come Tuft's!

Sadly, this year also saw the passing of Ken's sister, Brenda, in October after a battle with lung cancer.

Thanksgiving Menu

2008-11-21T14:50:00.000-08:00

Hors d'oeuvres:

Shrimp Cocktail

Traditional Maryland Crab Cakes

Lox on Fresh Baked Russian Black Bread with Dill and Chevre

Rare Oysters with Vodka Creme Fraiche and Caviar on Silver Spoons

Seared Rare Peppercorn Tuna with Wasabi Cream and Teryaki and bamboo rice.

Classic "Norman Rockwell " Brown Turkey with Sage Sausage Stuffing and Sherry Gravy

A 14 lbs Turkey. I used about 4 gallons of water if I remember correctly.
Brining both turkeys was the best thing we did this Thanksgiving. Washing them well to remove excess salt, patting dry and then letting them sit in the 'fridge for a few hours to dry out was the trick. Also limiting the brining time to no more than 6 hours (I have found even 2-4 is OK for a chicken) cuts down on the excess salt absorbed in the skin. Brine is easy 1 cup Kosher salt to 1 gallon cold water. I don't use any sugar, but I have seen some recipes that use brown sugar and I think I might try some molassas the next time I brine a chicken. You must keep the turkey cold while brining. You can put the big pot in a cooler with ice in it if it won't fit in the "fridge.

Fraaaaaaaahhhhhhhed Turkey
A Note on Fried Turkeys:
The fried turkey last year won the best, most tender vote, but this year with the brining it was a draw!
I am NOT A FAN OF FRYING TURKEYS and on this blog, in a public forum , strongly advise against it! My husband will still do it every year possible.
Why do I feel this way?
If you do not monitor the temp. of the oil your turkey can catch on fire when you put it in the oil. You must have a thermometer. Oh, it is Thanksgiving Day and most of the world has forgotten to buy one!
The oil can boil over which it should not do and set your deck, garage, etc. on fire. The turkey must be completely thawed.
Five gallons of 350 degree oil in a raised pot with friends family, dogs and children around with men supervising (and drinking beer?) is a terrifying thought.
It is also very expensive and will easily double the cost of your turkey. Then there is all of the extra equipment, pot, propane, etc. that is used once a year if ever again. It is NOT cost effective.
It is wasteful. Nobody saves and reuses the oil.
Handling the turkey and hot oil can be complicated and needs cooperation and better yet pre planning and practice. You are doing it for the first time with cousin who? In a nutshell it is the most potentially dangerous cooking activity you could do around the house.
With brining you can get the same result and the stuffing. You can cut down on cooking time in the oven by not stuffing it.

http://www.ul.com/consumers/turkeys.html This says it all.http://www.youtube.com/watch?v=aqemKVTf_38 and it goes on and on......

Corn and Cheese Tamales

Yukon Gold Mashed Potatoes

Candied Yams a la Douce

Curried Ginger Chive Carrots

Green Bean Casserole

Biscuits with Ken's Mom's Huckleberry Jelly from Marietta

Cranberry Clementine Cardamon Chutney

I think someone will bring asparagus ? or another green?

Arugula, Blue cheese , Pear and Kumquat Salad with Balsamic Vinegar Reduction

Organic Bib Lettuce (from our garden) with Coleslaw and Assagio Dressing

Desserts:

Bourbon Pecan Pie
Pumpkin Cheese Cake
Tart au Citron

My Fall Fish Story or How the WWF Taught Me to Land a Striper

2008-11-10T13:22:00.000-08:00

I was aghast! I was fishing with my BFF, Lisa on the Bohemia River for some fall stripers when, out of the blue, as we are trying to be as quiet, concentrated and as stealthy as possible, a bass boat roars by, throws a wake and generally upsets our strategy. "A**HOLES" yelled Lisa but, to no avail, as the loud sound of their engine drowns out her curses at a speed of about 60 knots.

"Lisa! Please " I was appalled. "They are NOT a**holes. They are bassholes. Let's get it right and use the proper terminology here!"

Let me just say for those of you unfamiliar with the sport of striped bass fishing on the Chesapeake Bay, that bass boats are, well, sort of like the NASCAR/Dukes of Hazzard of the Chesapeake Bay. They are the low boats in sparkly, usually red and black with two seats and seat belts for the two passengers. They go very fast so that the bass fishermen can hit as many bass holes as possible all over the river. You can usually spot them standing on the bow casting and or drinking Bud and smoking . These are not the tony little center console striper boats.

One rule when striper fishing and they are near: never yell, whoop, cry with glee, etc. when you get a big fish on. It will let on to where the fish are biting and they will be , well, up your basshole in a New York minute.

So, I noticed one bass boat fishing relentlessly where I live for half the day. I knew the fish were there and projected the best time to be there: just before the incoming high. I made a foray up Mill Creek in my little kayak and picked up some big perch then headed for my spot. I pulled up at a respectable distance from them, but this did not keep them from giving me the hairy eye ball and muttering under their breath. Here I was a girl in a kayak and I pulled up near their fishing spot and I was going to screw it up for sure.

You can imagine I felt the pressure was on. I felt intimidated at first and then I was determined. I would prove myself and show these bassholes up right then and there. The fish were sitting deep and I would jig with a small chartreuse bass assassin with a 3/8 head. For some unknown reason it is my "thing" and I will catch fish when no one else can but I was "on" and usually when people are staring, I screw up really badly. I was already fumbling with my anchor.

Then , I heard a voice in my head from far, far away . It was Lisa !(down south on the Virginia Eastern Shore in her fishing cottage) . It was just like Yoda in Star Wars."Show them how it's done, Christie. Show them how......" "Use the force, Christie, use the force"

It worked last time when we pulled up to some bassholes and we got the same treatment. "Go show them how it's done, Christie" Lisa said so, I went out on the bow and cast into the eddies and pow, a fish on the first cast! I loved the look on their faces.

So, I cast out once and felt the drift. OK, not quite. Again better. Now on the third cast I am feeling the love and then....TUG......TUG.....I have a fish on! Wow!!! Oh my god, the tip of my rod bennnnds doooown reallly low and I hear the yeeeeeeee of the drag going out! And the bassholes are watching very closely because they are right in front of me and the noise of the drag has really gotten their attention and it is a big one and my kayak is not behaving and I WILL NOT LOOSE THIS FISH especially in front of these guys. I pump and pump and finally it surfaces and my net is on the other side of the kayak and I can't reach it and I have this beautiful, heavy 23 inch striper dangling in the air and I can't let go of my rod! I can't get the fish.

"What are you gunna do nooooow!" Laughter, laughter.,laughter...is what I hear from the bassholes. I am pissed! "Same thing I did last time" I yelled back.

I brought the fish in front of me. Now, I did a little research on line and I think there is a WWF wrestling move that might describe my next move best. I have copied the exact description for accuracy:

Body scissors
A wrestler approaches a sitting opponent from in front, behind, or either sides. The attacking wrestler then sits next to the opponent and wraps their legs around the opponent, crossing their ankles and then tightening their grip by squeezing together their thighs or straightening their legs to choke the wrestler by compressing their torso. This hold is often used in conjunction with a hold applied to the head or the arms in order to restrain the opponent and makes them want to tap out.http://en.wikipedia.org/wiki/Professional_wrestling_holds#Body_scissors

Now I had a wildly flopping fish pinned in my kayak subdued with this wonderful wrestling move. Those late nights at the local Elkton dive bar drinking Coors Light and watching WWF paid off after all!

I was able to reach the net. I scooped the fish into it and just sat cross legged on top of it while it continued to thrash around with a beaming smile on my face. The bassholes burst out laughing; good laughter, not bad and they turned out to be nice guys eventhough a girl in a kayak after three minutes just caught a bigger fish than they did after sitting there five hours!

Lox

2008-10-05T09:27:00.000-07:00

When I was pregnant with my daughter, I ate more lox and smoked salmon than I have in the years after my daughter was born. Now I thoroughly believe that what you eat when you are pregnant influences your child's tastes because from day one (and until this day) one of her favorite foods was lox. It was hard to just run out and buy very good lox living on the Eastern Shore, so I learned how to make them and found out it ridiculously easy and I am sorry that no one seems to know how. "Joy of Cooking " nor any of my other cook books had a recipe! I went on the net and found a few ways to do it including brining and smoking after the initial curing in salt and sugar. I have found that less is more especially with a beautiful piece of salmon and enjoy the flavor of sugar and salt cured salmon with herbs.

I recently made lox for a weekend on the boat with friends and my friends were asking why they couldn't do that! i said you could and it is ridiculously easy. So, Kitten and Ken K. Here it is!

My Recipe for lox:

1. I start with about 1 1/2 lbs. of salmon. The farmed kind is fine. One time I used a small piece of wild caught Copper River and it was not the best for lox. I may have pressed it too much too. I would stay with a fattier salmon. Save the very expensive salmon for sushi and grilling

Next, skin the salmon sing a very sharp knife. Hold down a corner of the skin and swipe down toward the cutting board while holding the skin taunt.

2. I take a shallot and coarsely chop it, but any onion is OK. I find you really must use an allium (onion family) of some sort. I used lemon verbena in my lox, but dill is also traditional. I prefer a lighter less powerful taste. You can try any combination of fresh herbs you want. I have yet to try a lemon grass, ginger, and coriander combination. I think it would be fantastic! That might be next. Just use the herbs whole they do not have to be chopped except for the course lemon grass if you use that. Set the shallot and herbs aside.

3. In a bowl combine 2 cups of sugar and 1 cup of salt. Add 1 1/2 tbs. lemon juice and 1 1/2 tbs.

of vodka, gin or any dry clear alcohol. Stir until well mixed and evenly moist.

4. Take a one gallon Ziploc bag and put half of the sugar and salt mixture into it flattening it out and then putting half of the shallot and herbs on top. Take the salmon and put the other half of the shallot herb mixture on top of it and slip the piece of salmon on top of the sugar salt mixture. Top with the remaining sugar salt mixture and squeeze all of the air out of the Ziploc bag and seal it. You may have to carefully wipe any bits of sugar and salt off of the seal first.

it.

The salmon is now packed and ready to cure.

5. Put the salmon on a plate and place another plate on top. Put a brick, stone, paver, etc. on top to press it down refrigerate for three days , turning the salmon over and rearranging the sugar salt mixture to maintain an even coat. Do not open the bag to do this as the moisture in the salmon will be squeezed out and the sugar/ salt mixture will turn to syrupy.

6. After three days take it out of the bag and rinse under cold running water. Pat it dry and wrap in wax paper in a fresh Ziplock. Use it within a week.

Here it is cured after three days. Slice the lox into very thin translucent slices at a 45 degree angle to the grain of the salmon.

I used a piece of sourdough bread sliced very thinly, brushed with olive oil and garlic and toasted in the oven until dry and crisp to make this beautiful appetizer. It is topped with baby salad greens, goat cheese, a few slices of the lox and fine sliced shallot then sprinkled with capers. A note: Try goat cheese instead of cream cheese with lox and you will never go back to cream cheese!

It's My Secret Recipe!

2008-09-28T09:22:00.000-07:00

I really want to comment on a subject that I have not seen much opinion on and it happens to be my pet peeve because it illustrates a lack of understanding of what food is all about.

We all have experienced it. You go to a family gathering usually, Thanksgiving, Christmas, a friend's Super Bowl Party and there is a dish that someone mentions they prepared and you are polite and complimentary. Usually it is mediocre, but being a courteous person, you inquire casually "What's in it?" or "How did you make it?"
Then it comes......the person becomes haughty, looks you in the eye for your reaction...."It is my secret (family) recipe!"
Now, I take a deep breath and count or bite my tongue so as to not let onto what I am really thinking: " OH, PLEASE. You can't tell me that you have, on your own, created something that has never been done in the history of human culinary experience and is not on the Internet! You are narrow minded, and your attitude flies in the face of what the culture of food is all about: Sharing!

I strongly believe that we have survived as a species because, when migrating to different environments, we are able to share the discovery of new foods as well as how to prepare them so they are palatable. Having a secret recipe you won't share flies in the face of this wonderful, essential culture of cuisine that we as humans have developed and has been essential to our prosperity and ensures the survival of our children.

It's a secret family recipe? When we as human beings seek to understand a different culture, the easiest and most direct, immediate way of doing so is to experience and share the cuisine and how it is prepared! We incorporate it into our culture! It is an essential and underestimated ingredient of understanding and living in peace in a multicultural society. It keeps from killing each other. So, the "secret family recipe" just doesn't hold up here either.

What I say now is softened. I simply point out that it is very easy to loose something special if it is not shared. If you share it more people can make it a part of their food culture.
I will have to make an exception for commercial restaurants or products that use it as a part of their draw or reputation ie. Bushes Baked Beans. (Nobody really believes that anyway, and they are the best canned beans.)

I will make one last point too. The secret recipe thing curiously only happens in American .
Now, in Italy for example everyone makes the best red sauce and they will tell you how it or any dish is made to the point where it becomes an hour dissertation as what defines the dish.
And, yes, everyone does make the best red sauce. Why is this the case? Because each sauce is made with local tomatoes that have been planted for generations and have adapted perfectly to that area and the character of the sauce is also influenced by other cultures, herbs, etc. in various parts of the country. This is called Terroir. This is the secret recipe.

So if you truly want to create something that is unique it takes more than substituting thyme for basil and calling it a secret recipe. It takes more than substituting ranch dressing instead of mayo in your Super Bowl dip. It takes, if you don't do it yourself, understanding and supporting local growers and producers who make it a commitment of their life to carry on the real tradition of what makes cuisine unique! Terroir.

Extreme Boat Dog

2008-09-17T05:53:00.000-07:00

Boomer the Boat Dog has decided to follow a trend in popular culture that focuses on the fascination with the "extreme" in many different aspects of athletics and life. He has now proclaimed himself : Boomer the Extreme Boat Dog.

The following is a harrowing story of how Bommer, a four month old Miniature Schnauzer, survived a doggy death defying plunge.

It all started with the seemingly innocent pastime of chasing, maiming, shredding, harassing, and ingesting every bug he can find on the deck of Mosey. ( usually it is us he is trying to maim, shred and harass) Daddy was on the bow pulpit and Boomer had spotted an enormous spider just below the gunnel , port side of the bow, which was to be his prize catch to date! The spider hung six or so feet perilously above the dark river and Boomer was determined to make it his. The only problem was that Boomer, in his daily regime of bug hunting had not trained properly for this scenario and neglected to take into account his center of balance as he leaned over the gunnel. His front feet slipped off of the gunnel and he took, head first, the long plunge into the waters of the Sassafras.

Daddy's first clue was a splash. Then he noticed Boomer was not where he had been standing a few seconds ago. To his horror he looked down into the water and saw little Boomers eyes as big as saucers looking up at him from under the water. "Swim, Boomer, swim!" Boomer and the neighbors heard him cry! And he did! All the way around the bow of the boat and down the starboard side trying desperately to find a way out; fighting the wakes. Finally his daddy jumped in and pulled him out.

When I came home about an hour later, I saw Boomer and his daddy sitting in the swing relaxing. I gave them both a suspicious stare. "Why is my dog wet?"

Was Boomer humbled by his brush with death, did he jump into my arms and want to be comforted. No, he's even cockier now- worse than he ever was before. He struts around now "Dude, I survived the puppy plunge of death. I'm , like , an extreme boat dog."

The Book Club Cruise

2008-09-12T09:16:00.000-07:00

Well, it is fall now and I am trying to get back to my blog!

Lisa and Pat brought their book club, with lots of food and wine, out to Mosey for an evening cruise. We had a blast. I met new friends and everyone turned out to be an interesting wonderful person!

Captain Ken was happy to have Mosey out even for just a few hours! Everyone was so appreciative of the special treat Lisa arranged for them.

Lisa brought her famous mini crab cakes and the wine surprise of the night was a beautiful Brachetto from the Piedmont Region of Italy. It is a sparkling very well balanced slightly sweet red sparkling wine. It pairs well with any desert really and if you got creative it would probably be a sensation with some main courses as well (especially some fruit or wild mushroom based game dishes ie.. boar, squab, rabbit. Venison would be magic!)

http://www.globalwinespirits.com/wx/en/catalog.WINE/BRACHETTO+D27ACQUI+SPUMANTE+DOCG+-+TESORI/31009921/COLTIVA

The mystery drink was a Limoncello lemonade:

1. Muddle or chop sugar and fresh lemon verbena together.

2. 1 part Limoncello, 1 part good vodka, 1 part fresh squeezed lemon juice.

3. Pour over ice and add sugar/lemon verbena to taste. Depends on how sweet you want it.

4. Garnish with a lemon flavored yellow cherry (if you can find them) or lemon twist.

5. Finish with a spritz of seltzer water. We also had a mystery guest!

New News:

Douce's Debutante Ball, Llewellyn returns in October, new boat dog Boomer, the Miniature Schnauzer. Baby Nate and, very soon, Baby Carter Jr.

Llewellyn Hunt Wins with a Clean Round

2008-04-30T17:33:00.000-07:00

The Team. Llewellyn Hunt, Fritz Prinz Von Preussen,

Jacob Field and two VFMA cadets.

Last Saturday Llewellyn participated a competition and test of cavalry skills -at-arms between The First Troop Philadelphia City Cavalry and Valley Forge Military Academy. The competition included the international sport of Tent Pegging and skills with the sabre and lance. T
he Troop has periodically traveled internationally to compete both in India and in Great Britain.
With the deployment of almost all of the active Troop to the Sinai Llewellyn Hunt, Fritz Prinz Von Preussen, and Jacob Field carry on the tradition.

Congratulations!

2008-04-17T08:20:00.000-07:00

My daughter, Guenola Marie Douce Hunt has been accepted into the first class of a six year accelerated medical program offered through Northeastern University and Tufts University of Medicine. In the fall of 2010 Douce will enter Tufts University of Medicine.

This is everything we could hope for and puts Douce on the path of what has been a goal for her for the past few years.

Lord help us!

Hooked, and I Don't Mean the Fish

2008-04-17T06:33:00.000-07:00

Me! It was an incredible experience to fish for stripers on a fly rod. Nothing can compare to the sensitivity imparted by a fly rod. It is a very intimate experience and, if I may quote Mary, an extension of your fingers! Just the act of fishing and feeling hits was thrilling let alone actually hooking and bringing in a very respectable fish for the first time on a fly rod. Mary was kind enough to let me use her fly rod after she needed a little break. I wonder why.

It was not even her personal best!

Both she and her fellow fly fisherman, Donna, exemplified the ideal of serenity, composure, sportsmanship and just overall class that defines a top fly fisherman. They allowed themselves to be defined by the bigger picture of where they were that day in that moment. It was not all about them, as it can be with so many other ego driven sportsman relentlessly and competitively chasing fish. It was about being on the Susquehanna Flats with their art feeling the fish through their finger tips. This is what life is all about!

It was truly an honor to participate. They shared their techniques with me and took time out to instruct me. There were no guarded"secrets" as other fisherman often pretend. They could show you everything and then you will have the next several years to make it your own.

On to the fishing. Captain Lisa was relentless in finding fish. We set out early with a north wind and a bad tide. Lisa knew we would really have to work for the fish. We caught a few, but most had the notoriously frustrating striper lock jaw as we were marking some enormous ones that wouldn't budge. Later, when the wind calmed a little and the tide shifted to incoming, we had a consistent bite for about five hours with almost all of the fish and all of the big ones taking flies!

What happened next? Donna hooked into her personal best, got a badge of honor all over her new jacket, and I got some great pictures!

Captain Lisa proves again she is a top notch guide as she brings in a foul hooked striper...

who is not cooperative!

and she's got him!

Video to follow later today.

Any Remaining Shred of Hubris Will Be Erased Today

2008-04-15T04:24:00.000-07:00

I will be fly fishing on the Flats with the top Orvis certified fly instructor and guide on the East Coast. It would be safe to say she is a world class fly fisherman and I suck at fly fishing.

The Gods of the Chesapeake Smile on Us and Capt. Lisa Continues Her Reign

2008-04-13T06:05:00.000-07:00

My BFF Lisa took me, her sister, Linda, and a friend, Brian out on the Sussquehana Flats for the world famous striper season. The striped bass migrate into the Chesapeake to spawn over deep moving water at the mouths of rivers in the Upper Chesapeake Bay. Their eggs must remain suspended until hatched and the Chesapeake provides such a perfect enviroment that up to 90 percent of the striped bass on the Atlantic Coast migrate to spawn here. http://www.dnr.state.md.us/fisheries/fishfacts/stripedbass.asp

http://www.odu.edu/sci/cqfe/species%20studied/striped-bass/striped-bass.htm

While awaiting the water temperature to become perfect for spawning, they feed voraciously on the shallow Sussquehana Flats. This time of year during the spawn it is strictly catch and release and keeping a striper can result in heavy fin

http://findarticles.com/p/articles/mi_qn4183/is_/ai_n19517780

We left at 9:00 AM and overcast/rainy and somewhat miserable is perfect striper weather. As we motored down the Bohemia, we could see that the Flats were shrouded in fog. Perfect! As we inched onto the Flats, small boats materialized in front of us.

Right in front of us we noticed a large fin stirring the water like a pot of soup. It was a tailing striper. Lisa cast out immediately and on the fourth cast hooked the fish. She gave her unsuspecting sister, Linda, the rod. It was not long before she felt the full power of a large striper for the first time. Lisa kept her focused and she brought in the "fish of a life time"!

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That was an incredible start to a day on the Flats and Captain Lisa proves again she reigns supreme!

So what happened the rest of the day? I don't know. Lisa taught me everything I know and here are the results:

It went on and on. I caught about 15 fish and nobody else caught a ONE. I guess I just got my jigging down. Or maybe it's because I did the "Good Luck Funky Dance" and no one else except Lisa would. The Indian Gods of the Chesapeake looked favorably upon those who are willing to humiliate themselves in their honor and reward them with an abundance of fish.

Sugar Flowers and Chocolate Buttercream

2008-04-09T07:09:00.000-07:00

This past Friday we had a big party for my husband, Ken's birthday. I endeavored to make the chocolate cake for thirty people and it turned out GREAT. I used a simple, yet very satisfying butter cream recipe for the filling and I am very picky about the filling. It must taste rich, complex, and satisfying so sweetness takes a back seat to flavor. In my opinion all store bought fillings rely on sweetness and cheap fat. After a few bites, the honeymoon is over.

I went to Michael's and purchased a kit to make sugar paste flowers. It had a book, the sugar paste and lots of cut outs to make the flowers. I did have to buy the tint or coloring, wire stems and stamens.

I am an artist, but I am not artsy, craftsy and not a Michael's girl, but this was fun and easy!

It took about ten minutes to get a feel for the paste. I rolled the paste out on a Formica table top with a thin coat of peanut oil. They can be made, dried overnight, and kept for months to use whenever you need a special touch and very special they are!

In making the flowers do not try to make them look too realistic. A touch of color to suggest how they look in nature is much better that trying to paint them exactly as they are. Think more in terms of form and colors that look good with the pastry. Less is more with tint is a good idea. I personally do not care for the sparkles or shiny finishes. I would stick to a simple approach at first and if you want to get wild and crazy later, you will find you know how to do it. It is very easy to find yourself in the realm of the tacky and kitch. Of course, this can be incredible too, just make sure it is what you want to do and not what you end up with.

Let's move onto the cake and butter cream.....

I tried a few recipes for chocolate cake and everyone has a favorite. I prefer The Joy of Cooking's Devil's Food Cake Cockaigne.

For the butter cream:
Bring 3/4 cups heavy cream to a boil
Remove from the heat and add:
8 oz. Semi sweet chocolate chips or semi sweet chocolate pieces.
Whisk until smooth and pour into a mixing bowl.

Allow to cool until about room temperature add 1 tablespoon of desired liquor or rum.
Add two sticks of butter

Beat until very light. IF the mixture separates, add an egg yolk or two and continue beating.
Use immediately.

Take the two 8" rounds and cut them into two making 4 layers. Top each "cut" side with a thin coat of raspberry jam.

Take an 8" spring form pan and put the bottom piece in. Top with butter cream. Place another layer on top and press into place lightly. Top with butter cream and repeat. When you put the top layer on, top it with a thin layer of butter cream (1/4 inch) and refrigerate overnight. I use the spring form because it will preserve the shape of the cake and does not allow any soft butter cream to leak out.

Make sure you reserve a little butter cream to finish off the sides after it has set overnight.

The next day, slide a hot knife around the inside of the spring form and open the form. Place the cake on a stiff base. I usually use cardboard. Smooth over the sides with left over softened butter cream and with a flat metal spatula dipped in hot water, smooth the top as well as you can. Place back into the refrigerator and make the Chocolate Ganache coating:

Bring to a boil 3/4 cup heavy cream.
Remove from the heat and add 8 oz. semi sweet chocolate.
Whisk until smooth.
Cool to room temperature

About an hour before pouring the Ganache over the cake I will stick it in the freezer to make sure the chilled butter cream doesn't melt when the Ganache is poured on top.

Place the cake on a wire rack if you have one and ladle the ganache over the top of the cake smoothing it quickly with a flat spatula and working the ganache down and along the sides.
It should smooth out well, but if it is not perfect, don't fuss too much. It will still be beautiful.

Note: Spoon a little ganache on top to make sure it is cool enough. If the butter cream starts to melt, remove it as well as you can and re chill in the freezer. Allow the Ganache to cool down more as well, but do not refrigerate as it will become too hard to pour.

Will Spring EVER Come? Up Coming Blog Events

2008-04-09T06:12:00.000-07:00

We can't wait to get back on the water! We had a big party for Ken's birthday last Friday night and there were a few members of the original Fried Chicken Yacht Club there! They are a group of family and friends who descend on our docks for the summer holidays. There are about 20 members with boats, and the other 30 people are friends. The parties last for days, with a caterer and band on the Fourth. Look for wild pictures and some great food!

This Friday is my big striper trip on the Flats. It's strictly catch and release, so no food pic.s

June will be a month of cruising down the Chesapeake to the Outer Banks and surf fishing off of Oregon Inlet.

The blog in June will be very interesting including a trip into Blackwater National Wildlife Preserve via the Chesapeake Bay which very few people under take! We are focusing on the Eastern Shore primarily.

September brings the First Troop Philadelphia City Cavalry's "Troop Cruise" with Mosey being the boat everyone will be rafting up to before heading to Annapolis. This will be a great food/boating event and will produce another Shutterfly book!

Potato Caserole

2008-03-26T07:36:00.000-07:00

I have a hard time serving potatoes. They are boring, except for my mashed potatoes, which I really wanted to stay away from on the Easter Menu. This dish seemed a good alternative.

I tried this Cook's Illustrated recipe and was rather impressed. The casserole will be enough for ten people. I am going to give the recipe it here with a link to Cook's Illustrated website because I think they put a tremendous amount of time and editorial effort into their recipes and, with SOOOO much junk on the Internet, it is one stop shopping for recipes or ideas. My suggestions and changes are noted with * before the change.

Heat oven to 375 F if you use a glass dish, 400 if not glass.

8 oz. creamy Gouda or *Swiss cheese

4 cloves of garlic minced or * 1/2 head of roasted garlic cleaned and mashed to a puree

4 tsp. minced fresh thyme * or rosemary, just use 2 tsp. instead.

2 tablespoons butter * 3 tablespoons butter

1/4 cup all purpose flour

3 1/2 cups chicken stock or canned broth* for vegetarians, veg. broth can be used.

1 bay leaf

2 lbs. Yukon Gold Potatoes peeled* I left the skins on.

2 lbs. Russet potatoes peeled* I left the skins on.

3/4 tsp. salt

Ground black pepper

1. Toss cheese and thyme * or rosemary and minced garlic (if you are not using the roasted garlic mash.)

2. Melt butter on med. heat in a med. sauce pan and whisk in the flour.

Gradually add the chicken stock.* The flavor of the stock is really the soul of this dish and I wish I had paid more attention to it and not treated it as an after thought. This is how I would do the stock about an hour or so before starting the dish:

5 cups of chicken stock if not homemade, a good brand from the store. Put it in a sauce pan and add 1/2 cup white dry wine (no sweet wines) throw in a few carrots, a celery stalk or two and 1/2 small onion . Cook it until it is reduced by about 3/4. Pick out and discard the carrot, celery and onion. If doing it my way, whisk in the roasted garlic mash now. Then add this concentrated rich broth to the butter whisking constantly over med. heat.

3. Add the bay leaf up the heat to high until it boils, reduce the heat to a simmer and cook for about 2 min.s until thick.

4. Slice the potatoes 1/8 inch thick with a very sharp knife, on a mandolin, or in a food processor* I used a thin crinkle cut on a hand turned food processor and they came out great!

5. Alternating Russets and Gold slices, arrange 1/3 of the potatoes in over lapping layers sprinkle with 1/3 cheese, thyme, and minced garlic( if you are not opting for the roasted garlic.) and ladle over 1/3 or the broth and add some ground pepper. Do the same thing for a second layer and again for the third, but DO NOT use the remaining 1/3 cheese. Set it aside to add at the end of cooking.

6.. Cover with foil and bake in lower oven 45 min.s. Remove foil and bake another 45 min.s.

7. Sprinkle on the remaining cheese and cook until lightly browned. * My potatoes were curly, so I stuck them under the broiler to give them crispy tips and melt the cheese.

8. Cool 10 min.s and serve.

http://www.cooksillustrated.com/?extcode=K00GABC00

Easter Dinner Menu

2008-03-18T16:25:00.000-07:00

Easter 2008

-Fromage: Morbier, Trois Comtois, Montrachet Chevre with sun dried tomatoes, L'Edel de Cleron

- Strascinati Primavera al Salmone-
Multi Colored strascinati in a vermouth cream sauce with herbs and salmon garnished with red caviar.

-Shrimp alla Kimberly Jordan, Cajun Pop Corn-

-Grilled Asparagus wrapped in Prosciutto di Parma-

- Sprite Carrots lightly Browned in Ghee( I am thinking of throwing in a little turmeric. Do I dare?)

-Potato Casserole with Comte, Thyme, and Garlic- This is a Cook's Illustrated recipe.

-Spring Greens with an olive oil orange vinaigrette-

-Medium Rare (and Kristen well)Grilled Lemon Rosemary Lamb Loin Chops with Panties of Fresh Rosemary Sprigs. Served with a Pineapple Mint Aspic-

-Southern Biscuits with Blackberry Jelly-

-Chocolate Cake, Cupcakes and Petite Fours-

-Easter Eggs-
Recipes and Photos will follow......

The Southern Dinner Biscuits were the best anyone has ever had. I upped the baking powder to 3 1/4 tsp. and I rolled them out to a thickness of about an inch. I cut them with the medium size biscuit cutter instead of the large. I think this helped them to rise higher too.

After Much Debate: The Southern Biscuit Defined

2008-03-04T06:11:00.000-08:00

There are three denominations in the south:
-Southern Baptist
-Southern Fried Chicken
-Southern Biscuit

Well, my recipe elicited much response and constructive criticisms among the true Southerners in the family. Here is my revised recipe from the previous blog entry.

There are two distinct styles of Southern biscuits which I briefly touched on in the first recipe. I gave a suggestions as to what flour to use to make a more delicate biscuit suggesting two styles; one for, let's say, breakfast or for use with with sausage and gravy and one to be served with a Sunday or church dinner accompanied by a fine jelly.

There is also some biscuit etiquette:
-Biscuits must be served immediately from the oven to the table and cannot sit for more that two minutes!
-They must be round
-They must have distinct layers which pull apart.
-Never cut them with a knife.

I will now give two recipes and separate the two styles and no longer treat them as variations on the same recipe as most recipes and cookbooks do.

These recipes is differ from any other one I have seen in its method of incorporating the butter into the flour. It goes back to classic pastry technique. Keep the butter COLD as you work it into the flour. The less you handle it the easier is to keep it cold and it will remain separate from the flour which will absorb the liquid The butter, upon baking, will melt and produce the fluffy exquisite layers and texture found in Southern biscuits and other pastries. You will be able to get an idea as to what the the texture of your buiscuits will be when you roll them out.

This recipe is for four people. You can halve it for two. I make square buiscuits ( Oppps,not anymore. I was told all Southern biscuits are round) because I can't stand waste. They are soooo good.( just lump the left over pieces together to make a less than perfect round biscuit.)

BUTTERMILK BISCUITS
This makes a drier, crispier biscuit for gravies.

1. Preheat the oven to 425. I use a baking/pizza stone, but a cookie sheet is fine. I put this in to heat up as my oven preheats and I will put the buscuits on them right in the oven. I find this makes a crispier bottom and helps them get hot faster and rise higher.
2. Take a generously large bowl and chill it in the freezer or 'fridge for a few minutes. You can also fill it with ice water, dump it out and dry it to have it cold quickly
3. Sift toghether ( I use a screen colindar or a little old fashioned hand sifter):

2 cups sifted Souther Biscuit Flour or all purpose flour.
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 to 3/4 teaspoon salt

I use Southern Buiscuit Flour ( available at Food Lion) it works better than cake flour . I have even used bread flour and the recipe will still work and be good. Bread (high gluten, high protein flour) will yield a tougher, crunchier biscuit. I recommend lower gluten . Southern Buiscuit is the best or a general all purpose flour. Avoid Robin Hood. I have never had a good baking experience with that flour. In other words, if you want to make buscuits on the spur of the moment make them with the flour you have and don't stress. For this type of biscuit, any all purpose is OK.

A note on measuring teaspoon and tablespoons. I can't always find my little plastic measuring sets and, yes, I have more than one set . A small every day coffee or teaspoon that you use everyday is a standard teaspoon. Use it. A large soup spoon is a standard tablespoon. Use that and don't stress. It will work.The most common mistake when using the plastic measuring spoons is to grab the 1/2 tbl. instead of the 1/2 tsp. which is the one you almost always want.

Dump the dry ingredients in the chilled bowl .

Now here comes the best part. Most recipes will tell you to cut in the butter which is a pain in the but , takes too much time and nobody knows what that means. It usually involes two knives held side to side and cutting the butter into little inconsistant pieces. This is what I do:

4. Take 10 tablespoons butter and make sure it is straight out of the 'fridge and as COLD as you can get it. Just use the markings on the paper wrapper to measure. Take a hand grater and using the large holes of the grater, grate the chilled stick of butter on top of the flour / baking soda/ powder mixture in the big chilled bowl as you might grate cheese. Very quickly, toss the butter and flour so the individual butter strands are dusted with flour and don't stick together. This accomplishes the "cutting into the flour " step and gives you beautiful, long, consistent strands of butter which will yield a much better texture.

5. Add all at once 3/4 cup buttermilk. Using an open hand with extended fingers mix /toss coursly until ingredients at least stick together and form a ball. If you feel the dough is a little unevenly drier or wetter in some areas, don't worry. Knead it a few times in the bowl. Lightly form it into a slightly flattened patty, cover with wrap and put it in the 'fridge for 30 mins.

6. Roll it out quickly about one inch thick. Cut into squares ( NO! round shapes, remember) and place each one individually onto the hot oiled cookie sheet/baking stone and bake for about 10 min.s or more or until it is lightly or strongly golden brown; your choice. My husband likes his very lightly browned where as I preffer them crispier. Note: you can roll these biscuits out just like the Dinner Style below and fold the dough into thirds, but these biscuits are supposed to be simpler and more direct, so I don't reccomend it stylistically

7. Serve them immediately. True southerners demand the biscuits come out of the oven as soon as the meal is on the table and should not sit, literally, more that two or three minutes before eating.

A note on cutting biscuits. Use a biscuit cutter or a cookie cutter at least. Do not use a glass as the edge is not sharp enough and will press the dough together too much so it will not rise as high or propperly flake apart. If you really don't have anything to cut them with, well, use a very sharp knife and cut them imto sguares for this time!

SOUTHERN DINNER STYLE BISCUITS
This is a beautiful, richer and more formal biscuit.

1. Preheat the oven to 375 . I use a baking/pizza stone, but a cookie sheet is fine. I put this in to heat up as my oven preheats and I will put the buscuits on them right in the oven. I find this helps them get hot faster and rise higher.

2. Take a generously large bowl and chill it in the freezer or 'fridge for a few minutes. You can also fill it with ice water, dump it out and dry it to have it cold quickly

3. 1 cup of Southern Biscuit or all purpose flour and 1 cup cake flour.
1 1/2 Tablespoons of peanut oil.

I use Southern Buiscuit Flour ( available at Food Lion) it works well and is easier to find than cake flour . This recipe will also be OK if you want to use all purpose too. I personally have had optimum results with half Southern Biscuit and half cake flour.
Put the flour into a bowl and sprinkle with the oil. Now, holding your hands flat together as though you are praying, work the oil into the flour by rubbing your hands together back and forth.

4. Sift the flour into the chilled bowl along with:
3 1/4 teaspoons baking powder
1/4 teaspoon salt.

A note on measuring teaspoon and tablespoons. I can't always find my little plastic measuring sets and, yes, I have more than one set . A small every day coffee or teaspoon that you use everyday is a standard teaspoon. Use it. A large soup spoon is a standard tablespoon. Use that and don't stress. It will work.The most common mistake when using the plastic measuring spoons is to grab the 1/2 tbl. instead of the 1/2 tsp. which is the one you almost always want.

5. Now here comes the best part. Most recipes will tell you to cut in the butter which is a pain in the but , takes too much time and nobody knows what that means. It usually involes two knives held side to side and cutting the butter into little inconsistant pieces. This is what I do:

Take 10 tablespoons butter and make sure it is straight out of the 'fridge and as COLD as you can get it. Just use the markings on the paper wrapper to measure. Take a hand grater and using the large holes of the grater, grate the chilled stick of butter on top of the flour / baking soda/ powder mixture in the big chilled bowl as you might grate cheese. Very quickly, toss the butter and flour so the individual butter strands are dusted with flour and don't stick together. This accomplishes the "cutting into the flour " step and gives you beautiful, long, consistent strands of butter which will yield a much better texture.

6. Add all at once 3/4 cup half and half or whole milk. Half and half will make a richer biscuit. Using an open hand with extended fingers mix /toss coursly until ingredients at least stick together and form a ball. If you feel the dough is a little unevenly drier or wetter in some areas, don't worry. Knead it a few times in the bowl. Lightly form it into a slightly flattened patty, cover with wrap and put it in the 'fridge for 30 mins.

6. Roll it out quickly into a rectangle that is 1:3.(one part wide, three parts long). Place it infront of you horizontally, dust off ANY excess flour.
Now, take the right end and fold it so it is in the middle. Take the left side and fold it all the way over to the right. You now have three layers of dough and should have a square shape.

7. Lightly and quickly, roll out to 1 inch thickness. Cut with a biscuit cutter.
8. Bake at 375 for about ten minutes. You can give the tops more color if you like by placing them under the broiler for a several seconds. Serve them immediately. True southerners demand the biscuits come out of the oven as soon as the meal is on the table and should not sit, literally, more that two or three minutes before eating.

A note on cutting biscuits. Use a biscuit cutter or a cookie cutter at least. Do not use a glass as the edge is not sharp enough and will press the dough together too much so it will not rise as high or propperly flake apart. If you really don't have anything to cut them with, well, use a very sharp knife and cut them imto sguares for this time!
This biscuit is best eaten with a fine berry jam; sweet apple habanero is very good too as well as crab apple.

Here It Is...

2008-02-23T08:02:00.000-08:00

When making fried chicken, you have to start soaking it in the buttermilk at least overnight. The best batch I ever made was one I just couldn't get to and wound up making it after it soaked in the buttermilk for 48 plus hours. I usually stick to 24 hours.
I buy cut up organic fryers or, if I have to, a whole fryer and cut it up myself. The larger, yellow skinned chickens do not work as well nor do they taste as good as the thin, transparent skinned smaller chickens. In this area we blessed with a very good producer of chickens; Allen's out of Delaware.
If you have to cut up your own chicken, start by removing the back bone, but do not cut off the "oyster". This is the best part of any poultry and is found in a pocket on the back bone where the thigh bone joins it. You have to cut up and around the base of the thigh bone. Take a look as to where the breast rib bones join into the back bone and you can usually see where to cut cleanly through. When removing the wings and thigh bones, cut through the skin until you hit the bone and then "pop" or break the join apart with your two hands. You can then slice through the connective tissue easily and not cut any bone. For the breast, "pop" the bone by spreading the two breast halves flat. It will also be very easy to cut out. I then cut each breast section in half at a 45 degree angle not a 90 degree angle. This is basically
along the lines of the rib bone underneath. Do not remove the bones as they add flavor and prevent the breast from drying too much.
1. Put he pieces in a large bowl and sprinkle with the juice of 1/2 lemon.(I sometimes will add a package of wings to fry as well because there are never enough wings!)
2. Toss and sprinkle very lightly with salt.
3. Completely cover with about 1/2 quart or more of buttermilk and toss to coat well.
4. I now put the chicken pieces and buttermilk into gallon ziplock freezer bags and squeeze out all remaining air. Put them on a plate or in a bowl (in case they leak) and refrigerate to soak at least overnight.
Pre heat the oven to 325 before you start the chicken.
5. Take a large bowl and add about two cups of all purpose flour. Dump the chicken pieces and buttermilk out of the bag into a separate bowl. Making sure they are "sloppy with buttermilk", put half of the chicken pieces into the flour and gently throw more flour over the top to cover them. Let them sit for about 10 minutes or so and then toss them around. Put these to the side and do the same with the remaining pieces of chicken adding more flour if you need it. Put all of the chicken back into the flour bowl and do one last tossing adding flour if needed.
Now the trick is to let the buttermilk soak up as much flour as possible. By tossing it, the flour becomes moist . You will have a thicker, crumbly texture to the coating. You have the chicken coated so it's more like a very light, moist but not wet batter as opposed to being just dusted with flour.
6. Take a CAST IRON pan. No other pan will do. No nonsticks, not stainless steel. No enameled cast iron. No copper. Nothing but cast iron. You can find them at Wall mart.
You can buy one and use it right away as the best way to season a cast iron pan is to make fried chicken. If you want to start seasoning it before, smear it with some oil. Sprinkle with salt and heat it on a burner until it starts to look dry. smear with more oil and rub the salt in. You can keep doing this over the course of a few days, a month, and years. Do not use soap on it ever. If it gets something on it that won't brush off or dry off, rinse while it is still very hot with running water and smear with oil when dry.
Fill it with peanut oil (not corn oil, veg. oil or any other oil) until it is one third full.
7. Heat the oil on a medium heat until it is 350 degrees. If you don't have a thermometer, take a few bigger pieces of left over buttermilk flour dregs and put it in the pan. If they sizzle with ambition and a sense of purpose, the oil is hot enough. Don't let it smoke of course and don't go anywhere while frying chicken!
It's easy to let it get too hot and it is dangerous to walk away.
8. Place in the chicken pieces so there is some space around each one. Don't pack them in. Give them room to fry. Here is something you have to watch and gauge for yourself. I fry them med. slow (each side should take 12 mins. plus)you should never have to have your temp. above med. heat. On most med. low is good. when you first put some new chicken in, you might have to bump up the flame a little. I have never fried chicken without adjusting the flame at times and moving the pieces around as you will find your pan will have spots that are hotter than other spots.
I use TONGUES to handle and turn my chicken. No forks. The chicken will fall off the fork and burn you as it splashes oil all over the stove. If you do this, you will find that your fried chicken attains the aristocratic "mahogany brown coloring" sought by many and attained by few in the cooking of fried chicken. Part of this coloring comes from blood bleeding out of the bone marrow into the chicken coating which is why a slower fry is needed.
9. When a piece is done and still HOT, I place it on a terry kitchen towel and press down with another towel on top to blot excess oil out. I place it in a dish in the oven to keep it warm and as the rest of the chicken finishes frying. I sprinkle it with a seasoning of lemon pepper and dried rosemary processed in a food processor until finely ground.
Note: If you have a lot of chicken to make, you can use two pans at once

Fraaaahed Chicken

2008-02-22T14:26:00.000-08:00

I promise I will do it this week!

Dinner Tonight

2008-02-21T14:41:00.000-08:00

Cold Berry Soup

Monkey Bay Sauvignon Blanc

Broiled Chilean Sea Bass( legally fished!)Encrusted with a Sun
Dried Tomato Bread Crumb Puree

Saffron Basmati Rice

Seared Asparagus

Baily's on the Rocks

Here is the recipe for the Cold Berry Soup. It uses buttermilk !
This recipe makes about 3 1/2 cups of soup. This is plenty for 4 people and can be served to 6 or even 8 if you extend it a little. I have found that with a cold soup, it is somewhat deceptive in that it is a lot more filling than you realize! I find servings of 4-6 oz. are perfect and refreshing while more than that becomes a chore to finish and unduly filling at the beginning of a meal.

1 cup chicken or veg. stock
1/2 light white wine (Champagne, Sauvignon Blanc, Riesling, no Chard.!)
Combine in a small pot and heat until the alcohol evaporates.
If you have some fresh thyme, chop 1/4 to 1/2 teaspoon and add it as you take the broth/wine liquor off the burner. Refrigerate until cold or transfer the liquor to another cooler container and put it into a bowl full of 1/2 ice 1/2 cold water to do a quick chill. ( this 1/2 ice, 1/2 water will chill a bottle of white wine in 15 mins.)
Puree 2 cups of fresh whole berries in a small food processor. If you need to, add some of the stock/wine liquor to facilitate the blending. The berry combinations you can use are: strawberries, raspberries, blackberries, blueberries, or just use one kind alone. Whatever is freshest and best at the moment. Strawberry/Kiwi combo. is great too. I am going to try a blueberry, lime combination in the near future. The combination of lime with blueberry is magic. (Anytime you use blueberries in pies, tarts, etc. add a little lime juice or grated lime zest.)
Mix the berry puree and remaining stock/liquor together and add
1 1/2 cups buttermilk

Now, depending on what berries you used and the tartness add 1-3 TBS. of sugar or honey. Taste the soup after adding one, if not enough, add more.

Finish the soup by adding 1 TBS. lemon juice and, when it is served in chilled bowls, swirl or drip about a TBS. or so of heavy cream into it as a garnish. A sprig of fresh mint or thyme makes a lovely garnish. A small piece of citrus rind is very nice as a garnish as well.

As I said before, just 4 oz or 1/2 c. of this soup is enough as an appetizer and a normal soup bowl will do not do it justice. You can get creative as to how you serve it. Margarita glasses rimmed with sugar are great! You could also use those champagne saucer shaped glasses. How about funky votive candle holders?
For a cocktail party, just put some into shot glasses.

Next Recipe: FRAAAAAHED Chicken

2008-02-20T17:31:00.000-08:00

Back from a Whirl Wind Vacation

2008-02-20T14:23:00.000-08:00

I will post more on the website about our vacation including lots of pictures from the Keys, the Cruise to Mexico and Belize and the Miami Boat Show.
I did promise a few people I would start the food blog as they were very interested in the adventures of a yankee woman into the world of Southern Cuisine. I do approach Southern Cuisine with a classic French and Italian background, but you will see no pretentious mingling of Souther Cuisine with French sauces and such unless I warn you first! Instead I have used my classic experience to refine and improve on cooking techniques. I am interested in southern ingredients that have an African , Caribbean and South American heritage and I am guilty of getting creative with them (Okra and boiled green peanuts with corn and habanero pepper)
Let me get started with a simple ingredient synonomous with southern cooking and often over looked as an improvement to many recipes that would normally call for milk. Buttermilk.
Get buttermilk and keep it in your 'fridge. It has a long shelf life because the domesticated bacteria culture used to ferment it uses all of the nutrients in the milk to reproduce and leaves none left over for any undesirable bacteria. If it gets mouldy, then you can chuck it. If it sits a while and seperates, I often pour off the clear liquid to have a more concentrated buttermilk. Yummm.
The lactic acid produced by the bacteria will gently cut the palate and perk food up while still maintaining the smooth creamy taste of milk. It is magical in fresh, cold fruit soups and I use it as a base instead of palate cloying cream. Any time a recipe calls for milk, ask yourself if buttermilk can be substituted for the milk. You will be pleasantly surprised ( mashed potatoes ie.)
Southern Buttermilk Buisquits

This recipe is different from any other one you will ever see and it goes back to classic pastry technique. Keep the butter COLD as you work it into the flour. The less you handle it the easier is to keep it cold and it will remine seperate from the flour which will absorb the liquid (buttermilk). The butter, upon baking, will melt and produce the fluffy exquisite layers and texture found in buttermilk bisquits and other pastries. You will be able to get an idea of what the the texture of your buiscuits will be when you roll them out. This recipe is for four people. You can halve it for two. I make square buiscuits because I can't stand waste. They are soooo good.
1. Preheat the oven to 450. I use a baking/pizza stone, but a cookie sheet is fine. I put this in to heat up as my oven preheats and I will put the buscuits on them right in the oven. I find this makes a crispier bottom and helps them get hot faster and rise higher.
2. Take a generously large bowl and chill it in the freezer or 'fridge for a few minutes. You can also fill it with ice water, dump it out and dry it to have it cold quickly
3. Sift toghether ( I use a screen colindar or a little old fashioned hand sifter):
2 cups cake or all purpose flour

I use Southern Buiscuit Flour ( available at Food Lion) it works better than cake flour . I have even used bread flour and the recipe will still work and be good. Bread (high gluten, high protein flour) will yield a tougher, crunchier biscuit. I recommend low gluten cake flour for delicacy. Southern Buiscuit is the best or a general all purpose flour. Avoid Robin Hood. I have never had a good baking experience with that flour. In other words, if you want to make buscuits on the spur of the moment make them with the flour you have and don't stress. "Better to have made slightly imperfect biscuits than to never have made biscuits at all" No one will know and next time they can be better. If you are using them for sausge and biscuits at breakfast with a heavy sauce, really don't worry.
If they have to stand on their own with a fine black raspberry jam, a steamed veg. and chicken for dinner, better to use Southern Buiscuit.

2 cups sifted Souther Biscuit Flour or all purpose flour.
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 to 3/4 teaspoon salt

A note on measuring teaspoon and tablespoons. I can't always find my little plastic measuring sets and, yes, I have more than one set . A small every day coffee or teaspoon that you use everyday is a standard teaspoon. Use it. A large soup spoon ia a standard tablespoon. Use that and don't stress. It will work.
Dump the dry ingredients in the chilled bowl .
Now here comes the best part. Most recipes will tell you to cut in the butter which is a pain in the ass, takes too much time and nobody knows what that means. It usually involes two knives held side to side and cutting the butter into little inconsistant pieces. This is what I do:

4. Take 10 tablespoons butter and make sure it is straight out of the 'fridge and COLD. Just use the markings on the paper wrapper to measure. Take a hand grater and using the large holes of the grater grate the chilled stick of butter on top of the flour / baking soda/ powder mixture in the big chilled bowl as you might grate cheese. Very quickly, toss the butter and flour so the individual butter strands are dusted with flour and don't stick together. This accomplishes the "cutting into the flour " step and gives you beautiful long consistent, strands of butter which will yield a much better texture.

5. Add all at once 3/4 cup buttermilk. Using an open hand with extended fingers mix /toss coursly until ingredients at least stick together and form a ball. If you feel the dough is a little unevenly drier or wetter in some areas, don't worry. Lightly form it into a slightly flattened patty and put it in the 'fridge for 30 mins.

6. Roll it out quickly about 3/4 inch thick. Cut into squares and place each one individually onto the hot oiled cookie sheet/baking stone and bake for about 10 min.s or more or until it is lightly or strongly golden brown; your choice. My husband likes his very lightly browned where as I preffer them crispier.

These biscuits have a distinctive soda taste. If eaten on their own, they taste best with a fine sweet berry or apple jelly( not jam). I have served them as an appetizer with a sweet hot habanero apple jelly. Crab apple is good. Black berry or raspberry jelly is best. Forego the butter.