I Dream of Jeannie's Kitchen: Wando Bronze Beauty

I Dream of Jeannie's Kitchen: Wando Bronze Beauty: "Due to the coloration, redfish is often referred to as 'bronze beauties.' Not only is it a beautiful fish, the flesh is absolutely devine ..."

Wando Bronze Beauty

Due to  the coloration, redfish is often referred to as "bronze beauties."  Not only is it a beautiful fish, the flesh is absolutely devine and so versatile in cooking.  Tonight, our fish came compliments of the captain and crew of the Red Dog II.  I filleted, skinned, and boned the fish and lightly breaded them in masa seasoned with salt, pepper, paprika, and cayenne pepper.  The filets were fried in peanut oil.

Accompanying the fish was rapini sauteed in garlic, red pepper flakes, and chicken stock.  I sauteed the rapini about ten minutes, just enough to remove a little of the bitterness.

I also prepared stone ground cheese grits with fresh jalapenos added at end so they would still be firm.  The cheese grits were topped with "tomato gravy."  I used tomatoes from my garden.  You need about the equivalent of 2 cups.  Skin tomatoes and place in small saucepan along with 1 T butter and 1 T bacon drippings, salt, black pepper, and cayenne pepper to taste.  Simmer about 10 minutes or until they soften.  Mash tomatoes with potato masher in saucepan and continue cooking until they thicken and reduce down to about 1/2 cup.   Enjoy!

"Scrumaging"

Scrumaging is a word our son Andy, and daughter-in-law Connie, use when they prepare a meal from various items they have in the refrigerator or freezer. It's a great way to clean out the fridge before you shop for more grocery items.  Tonight, I "scrumaged."  I turned a pork tenderloin into cutlets with a white wine, lemon butter sauce. It was complemented by leftover spaetzle along with sauteed tomatoes from my garden.