‘Fish’ Category

  1. Cheesy Fishburger

    November 3, 2010 by Tarrant Figlio

    I have a 1976 Farm Journal cookbook by Nell B. Nichols Called “Homemade Snacks-How to eat better when you eat on the run”

    I flipped through it idly today dreaming of yummy homemade snacks that were healthy. Potted Cheese-mmm a 2-week recipe–you add the next week’s ingredients to the remnants of the first week’s potted cheese. Have they seen Denise and me with ready made cheese spreads? Right. Not healthy. Moderation is key here.

    It being 1976, I suppose the definition of healthy was a bit different from today–but this one took the cake for me. (and probably IS one of my favorite “snacks” but since I don’t cook fish at home–I must sneak through a local drive-thru to get it.) Just in case you want a “healthy” snack made at home–here you go:

    By the way–the particular nutrient in this sandwich according to the book–calcium, not fat. hmmm.

    Cheesy Fishburger

    1 portion frozen breaded fish
    vegetable oil
    1 slice process American Cheese
    1 hamburger bun, split

    Golden Tartar Sauce

    Cook fish in hot oil until golden brown on one side, about 3 minutes. Turn and top with cheese slice cut to fit fish. Continue cooking until golden brown on other side about 2 minutes. Place in split hamburger bun and top generously with Golden Tartar Sauce. Makes 1 serving.

    Speaking of tartar sauce, I do always make my own at home–not buy prepared but I can’t imagine ever using this much pickle relish-maybe a 1/4 cup. Add as you see fit. I also recommend draining a bit so it isn’t too watery.

    Golden Tartar Sauce

    “Use at least one tablespoon of sauce per sandwich”
    1 cup mayonnaise
    1/2 cup sweet pickle relish
    1 1/2 tsp prepared mustard
    1 tsp grated onion

    Combine all ingredients. Cover and refrigerate. Sauce will keep a week or two. Makes about 1 1/2 cups.

    Category Fish, retro food, Sandwiches, Sauces | Tags: | No Comments

  2. Deviled Crab

    June 10, 2008 by Tarrant Figlio

    Ok, this recipe is not how I make deviled crab at all. However, some of you might like it this way…

    2 hard boiled eggs
    1 raw egg
    2 TBS melted butter
    1/2 c hot water
    crab meat
    1/2 c bread crumbs
    1/4 teasp dry mustard
    2 TBS vinegar
    salt and cayenne pepper to taste

    Mix yolk of raw egg with yolks of boiled eggs. Add dry mustard, vinegar, melted butter, pepper and salt. Chop whites of hard boiled eggs, add crab meat and bread crumbs. Mix with dressing. Add beaten egg white and water. Place in shells or casserole. Cover with bread crumbs and dot with butter. Bake at 450. Mrs. E. C. Marshall- From the Alachua Hospital Auxiliary Cookbook, 1969.

    Category Fish, Recipes, retro food | Tags: ,, | 5 Comments

  3. Luau Tuna Salad

    June 3, 2008 by Tarrant Figlio

    It has been hotter than the blazes here this week and humid. I don’t want to even look at the kitchen, much less cook. Thus…this is appealing. It is very similar to the much loved curried chicken/curried not chicken salad I make for the family.

    Luau Tuna Salad

    3/4 cup mayonnaise
    3/4 tsp curry powder
    1 tbsp parsley flakes

    Mix ingredients well

    1 13-oz can tuna
    1 cup pineapple chunks, drained (I use tidbits-well-drained)
    1 cup celery, chopped
    1 cup walnuts, chopped (I use cashews)

    Combine tuna, pineapple, celery and walnuts. Fold in curried mayonnaise. Serve on lettuce leaves garnished with whole walnuts. Serves 6-8.

    Category Fish, Recipes, retro food, Salads | Tags: | 5 Comments

  4. Dauphin Island Crab Gumbo

    May 28, 2008 by Tarrant Figlio

    This one is from an old newspaper clipping. Dauphin Island is off the coast of Alabama and where my mother spent many of her childhood summers.

     Dauphin Island Crab Gumbo

    2 cups finely chopped celery
    2 cups finely chopped onion
    1 bell pepper, finely chopped
    Minced Parsley
    3 tablespoons bacon drippings
    3/4 cup sifted flour
    2 cups raw crab meat
    2 cups canned tomatoes
    1 cup cut okra
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1/4 teaspoon chili powder
    Paprika (optional)
    Hot sauce (optional)
    1 tablespoon gumbo file

    Saute celery onions, peppers, and parsley in drippings in covered skillet until soft. Remove from pan. Brown flour in drippings, add to vegetables. Add 3 qts water and crab. Cook for 30 minutes. Add tomatoes, okra and seasonings; simmer for one hour. Remove from heat; stir in file. Serve over rice.

    Note: if cooked crab meat is used, add 10 minutes before removing from heat. Yield: 6 to 8 servings.

    Category Fish, Recipes, retro food, Soups | Tags: | 1 Comment

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