About Me

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I grew up in Annapolis, the capital of MD, on the Chesapeake Bay and the Severn River where we always had fresh fish and seafood. I love all things food: cooking, eating, trying new recipes and sharing what I make with family and friends. I must say that my most favorite (I have many favorites) food is fish and mostly catfish. So, I'm always seeking catfish recipes frolm all olver. I like my cooking, my daughter, Wendy's, cooking and my son, Dan's dishes, as well. I'm not a food snob; in other words, I also enjoy OPC, (Other People's Cooking) also. I've got loads of interests: cats and dogs, taking photos, Giant pandas, chandeliers and the arts. I am a former teacher, personal chef and recovering lawyer turned information marketer. I love (watching) football, basketball, extreme sports like mountain/rock climbing, snowboarding, skiing and surfing. My own extreme sports are swimming, walking and talking. Not necessarily at the same time.

Friday, March 23, 2012

Healthy Fish Tacos For Your Family Movie Night

I usually make my fish tacos with fried fish, as in my photos here.  However, recently, I have been aware of the amount of sodium and fat I am eating these days.  So, for a change, I have been testing making my fish tacos by sauteeing the fish instead of frying.  I have also been experimenting with herbs and spices instead of salt since there is so much sodium in so many of the foods we eat.  Surprisingly, they taste just as good because of the seasonings in the guacamole and the salsa.  Plus, I have the pleasure of knowing they are truly healthy and still way yummy!  Even if you decide to fry your fish, you can omit deep frying and salt.
I have used catfish, tilapia, and whiting to make these.  You can use cod, flounder or any other white fish you have available.  I use the prepared standing taco shells, just because I like the idea that you can sit them up side-by-side and they don't fall over so much.
Ingredients

2 Tbs extra virgin olive oil
1 lb catfish, tilapia or cod fillets
*Salt and fresh ground pepper to taste, if necessary
Guacamole
Salsa
**Light sour cream or Homemade Fish taco sauce (See Below)
Shredded reduced-fat cheddar or Colby Jack cheese
Shredded lettuce
8 Stand and stuff taco shells

Preparation

Heat oil in skillet over low-medium heat.  Add the fish.  Add *salt and pepper if desired and cook slowly on each side for about 3-4 minutes or until the fish flakes easily.  I like to add a couple of tablespoons of water if the fish starts sticking to the bottom of the pan and then cover to steam until fish is done. Season with garlic salt. Remove from heat.

Place fish into shells and add toppings.  I usually start with the lettuce, fish, then guacamole on top; salsa, light sour cream or my homemade tartar sauce and cheese

*In my quest for no added salt recipes, I have combined ground savory, basil, dill to season the fish.  It has been a delicious substitute and has made the fish have really succulent.

My Homemade Tartar Sauce

1/2 cup light mayonnaise
1/2 cup low or non-fat yogurt
2 Tbs dill relish
1/2 tsp cumin seeds
1/2 tsp dried dill
1/2 tsp dried oregano or Italian seasoning
1/2 tsp basil
1 teaspoon ground cayenne pepper or to taste

In a medium bowl, mix together yogurt and mayonnaise.  Stir in dill relish, oregano, cumin seeds, dill, and cayenne.  Let stand to blend flavors while preparing tacos

Thursday, March 22, 2012

Stuffed Soft Crabs Maryland Style


I love Maryland seafood.  There are so many delicious varieties in the Chesapeake Bay and the Atlantic Ocean.  I feel lucky to have grown up in a region with, what I consider, the best seafood in the world. You may ask whether I have had all the seafood in the world and I'd have to say "no." Nevertheless, that's what I think and I'm sticking with it.

It's coming up on soft-shell crab season in May. I haven't tried this particular soft shell crab recipe yet, however, it won't be long before I do.  I love soft crabs and stuffing them with crab meat sounds so delicious.  I just hadn't thought of this.  It looks so easy and that's what I like--Food that is simple, easy and delicious.  Found this recipes in one of my Maryland Seafood Booklets.

12 medium Maryland soft crabs, cleaned
1 pound Maryland backfin crabmeat
1/2 cup (1 stick) butter or margarine

Dry soft crabs with paper towels.
Remove all cartilage from crab meat.
Place soft crabs in shallow baking pan.
Remove top shell from crabs and stuff each
crab cavity with about 3 tablespoons
crabmeat. Replace top shell. Melt butter
and pour evenly over crabs. Bake at 400°F
until shells turn red and crabs are slightly
brown, about 15 minutes. Serves 6.

Wednesday, March 21, 2012

7 Seafood Handling Tips for your Family's Safely During the Hot Seasons




It's almost that time of year again.  We are fast coming upon the spring and summer hot seasons.  We cook in our kitchens or on outdoor grills to eat outside. We'll take foods with us to distant locations.   We also do more fishing than during the winter, have family crab feasts and attend neighborhood "fish frys."  I think we eat and cook lots more fish, oysters and crabs to be eaten outdoors here in the Chesapeake Bay area than at any other time of year. 

So we need to be aware that there are dangers involved if we are not careful about protecting our foods from spoiling.; especially seafood.  I have assembled some safety tips for keeping your seafood safe for everyone to enjoy during the spring and summer time.


1. Always make sure to wash your hands with hot soapy water before and after handling raw seafood.  As a food handler, 20 seconds was required.  Singing the Happy Birthday song twice takes 20 seconds and should be standard practice anytime you cook raw seafood, even as a home cook.

2. Do not leave any seafood out of the refrigerator for more than two hours, including preparation time and time on the table.

3. It is always the best practice to defrost seafood in the refrigerator or under cold running water and not on the kitchen counter.  You can use the microwave method, although I only use this in an extreme emergency.*

*Even in an emergency, I prefer using cold or lukewarm water in a bowl or plastic bag and massaging the fish often to break through the ice.  (It may take a bit more effort on your part; and your hands do get cold; however, I notice that the microwave will actually cook parts of the fish, so in essence, it hasn't saved anything.)

4.  This tip is extremely important.  Never, ever put cooked food on the same plate  you used for the raw seafood.

5. Similarly, don't ever put cooked crabs in the same basket that came with the live crabs.

6. When you're marinating fish or shellfish, do it in the refrigerator, never at room temperature. Throw away the marinade after use.

7. Make sure you wash all containers, utensils, knives, plates, cutting boards and other surfaces touched by raw seafood with hot soapy water before reusing them.