Memorialize your pet

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Memorialize your pet

Post by jmcquow » Sun, 31 Jul 2011 04:53:14




Quote:
> Chance's Spot, Pet Loss and Support Resources invites you to

(Massive cross-posting snipped)

SPAM SPAM SPAM!

I've been waiting all summer for this and I don't have a recipe ready!
Hmmm.  How about pan-fried flounder (or any mild white fish) and steamed
yellow squash and zucchini?

I love Zatarain's fish fry coating.  It's slightly spicy.  Dip the fish in
buttermilk.  If you don't have buttermilk you can make your own by adding 1
Tbs. white vinegar to a cup of milk.  Dip the fish in the milk, then dredge
it in the fish fry coating.  (Barring having Zatarain's you can use a blend
of 2 parts cornmeal, 1 part flour, salt & pepper and optional, a little
ground cayenne pepper for some heat.)  Place the coated fish on a sheet of
waxed paper to set.  Heat a little bit of oil (you want a neutral oil like
vegetable oil or corn oil, NOT olive oil) in a skillet.  Pan fry the fish
until golden brown on each side, turning carefully.  The fish is done when
it flakes easily (and it will fall apart, so use a wide spatula!)

In the meantime, you'll have sliced the squash and placed it in a steamer
basket over boiling salted water.  Sprinkle some basil or an Italian herb
blend over the squash.  Reduce the heat to a simmer.  Cover and cook for
about 20 minutes until the squash is fork tender.

Delicious dinner that doesn't include SPAM!

Jill

 
 
 

Memorialize your pet

Post by CatNippe » Sun, 31 Jul 2011 05:34:27



Quote:



>> Chance's Spot, Pet Loss and Support Resources invites you to

> (Massive cross-posting snipped)

> SPAM SPAM SPAM!

> I've been waiting all summer for this and I don't have a recipe ready!
> Hmmm. How about pan-fried flounder (or any mild white fish) and steamed
> yellow squash and zucchini?

> I love Zatarain's fish fry coating. It's slightly spicy. Dip the fish in
> buttermilk. If you don't have buttermilk you can make your own by adding
> 1 Tbs. white vinegar to a cup of milk. Dip the fish in the milk, then
> dredge it in the fish fry coating. (Barring having Zatarain's you can
> use a blend of 2 parts cornmeal, 1 part flour, salt & pepper and
> optional, a little ground cayenne pepper for some heat.) Place the
> coated fish on a sheet of waxed paper to set. Heat a little bit of oil
> (you want a neutral oil like vegetable oil or corn oil, NOT olive oil)
> in a skillet. Pan fry the fish until golden brown on each side, turning
> carefully. The fish is done when it flakes easily (and it will fall
> apart, so use a wide spatula!)

> In the meantime, you'll have sliced the squash and placed it in a
> steamer basket over boiling salted water. Sprinkle some basil or an
> Italian herb blend over the squash. Reduce the heat to a simmer. Cover
> and cook for about 20 minutes until the squash is fork tender.

> Delicious dinner that doesn't include SPAM!

> Jill

Mmmmmmm... that sounds good - we haven't had fried fish in a while.  I'd
add french fries to the menu just to add calories, but definitely keep
the squash.

--
Hugs,

CatNipped
See all our masters at:  http://www.PossiblePlaces.com/CatNipped

See the RPCA FAQ site, created by "Yowie",  maintained by Mark Edwards, at:
http://www.professional-geek.net/rpcablog/

Email:  L(dot)T(dot)Crews(at)comcast(dot)net

 
 
 

Memorialize your pet

Post by jmcquow » Sun, 31 Jul 2011 06:18:47



Quote:



>>> Chance's Spot, Pet Loss and Support Resources invites you to

>> (Massive cross-posting snipped)

>> SPAM SPAM SPAM!

>> I've been waiting all summer for this and I don't have a recipe ready!
>> Hmmm. How about pan-fried flounder (or any mild white fish) and steamed
>> yellow squash and zucchini?

>> I love Zatarain's fish fry coating. It's slightly spicy. Dip the fish in
>> buttermilk. If you don't have buttermilk you can make your own by adding
>> 1 Tbs. white vinegar to a cup of milk. Dip the fish in the milk, then
>> dredge it in the fish fry coating. (Barring having Zatarain's you can
>> use a blend of 2 parts cornmeal, 1 part flour, salt & pepper and
>> optional, a little ground cayenne pepper for some heat.) Place the
>> coated fish on a sheet of waxed paper to set. Heat a little bit of oil
>> (you want a neutral oil like vegetable oil or corn oil, NOT olive oil)
>> in a skillet. Pan fry the fish until golden brown on each side, turning
>> carefully. The fish is done when it flakes easily (and it will fall
>> apart, so use a wide spatula!)

>> In the meantime, you'll have sliced the squash and placed it in a
>> steamer basket over boiling salted water. Sprinkle some basil or an
>> Italian herb blend over the squash. Reduce the heat to a simmer. Cover
>> and cook for about 20 minutes until the squash is fork tender.

>> Delicious dinner that doesn't include SPAM!

>> Jill

> Mmmmmmm... that sounds good - we haven't had fried fish in a while.  I'd
> add french fries to the menu just to add calories, but definitely keep the
> squash.

> --
> Hugs,

> CatNipped
> See all our masters at:  http://www.PossiblePlaces.com/CatNipped

If you want to you can coat and fry the squash, too!  Yummy stuff!

Jill

 
 
 

Memorialize your pet

Post by CatNippe » Sun, 31 Jul 2011 06:32:02



Quote:






>>>> Chance's Spot, Pet Loss and Support Resources invites you to

>>> (Massive cross-posting snipped)

>>> SPAM SPAM SPAM!

>>> I've been waiting all summer for this and I don't have a recipe ready!
>>> Hmmm. How about pan-fried flounder (or any mild white fish) and steamed
>>> yellow squash and zucchini?

>>> I love Zatarain's fish fry coating. It's slightly spicy. Dip the fish in
>>> buttermilk. If you don't have buttermilk you can make your own by adding
>>> 1 Tbs. white vinegar to a cup of milk. Dip the fish in the milk, then
>>> dredge it in the fish fry coating. (Barring having Zatarain's you can
>>> use a blend of 2 parts cornmeal, 1 part flour, salt & pepper and
>>> optional, a little ground cayenne pepper for some heat.) Place the
>>> coated fish on a sheet of waxed paper to set. Heat a little bit of oil
>>> (you want a neutral oil like vegetable oil or corn oil, NOT olive oil)
>>> in a skillet. Pan fry the fish until golden brown on each side, turning
>>> carefully. The fish is done when it flakes easily (and it will fall
>>> apart, so use a wide spatula!)

>>> In the meantime, you'll have sliced the squash and placed it in a
>>> steamer basket over boiling salted water. Sprinkle some basil or an
>>> Italian herb blend over the squash. Reduce the heat to a simmer. Cover
>>> and cook for about 20 minutes until the squash is fork tender.

>>> Delicious dinner that doesn't include SPAM!

>>> Jill

>> Mmmmmmm... that sounds good - we haven't had fried fish in a while.
>> I'd add french fries to the menu just to add calories, but definitely
>> keep the squash.

>> --
>> Hugs,

>> CatNipped
>> See all our masters at: http://www.PossiblePlaces.com/CatNipped

> If you want to you can coat and fry the squash, too! Yummy stuff!

> Jill

Oh yeah, I love fried squash - and fried okra too.

--
Hugs,

CatNipped
See all our masters at:  http://www.PossiblePlaces.com/CatNipped

See the RPCA FAQ site, created by "Yowie",  maintained by Mark Edwards, at:
http://www.professional-geek.net/rpcablog/

Email:  L(dot)T(dot)Crews(at)comcast(dot)net

 
 
 

Memorialize your pet

Post by Phoeni » Sun, 31 Jul 2011 06:46:22



Quote:
> If you want to you can coat and fry the squash, too! Yummy stuff!

Or, if you want something really nummy I learned from The
Splendid Table, go pick about half a dozen nice fresh sage
leaves*, put some olive oil in a skillet, and frizzle the sage
leaves until they are crispy. Slotted spatula to take them out
and put them on a piece of paper towel to drain. Meanwhile, toss
in your sliced summer squash/zucchini and saute it until it's
cooked through (which doesn't take too long). Lift the squash
slices out with the slotted spatula (to let oil drip back) and
put it onto a serving platter. Then crumble the sage leaves over
the squash, add some fresh ground pepper and, if you like, a
sprinkle of salt.

Divine!

Deborah

* doesn't everyone grow sage in their garden or on their deck or
in their kitchen window or something? along with basil, and
rosemary, and thyme and....? Yeah, it REALLY needs to be fresh
sage, not the dried kind from a little bottle.

 
 
 

Memorialize your pet

Post by jmcquow » Sun, 31 Jul 2011 07:51:04



Quote:

>> If you want to you can coat and fry the squash, too! Yummy stuff!

> Or, if you want something really nummy I learned from The Splendid Table,
> go pick about half a dozen nice fresh sage leaves*, put some olive oil in
> a skillet, and frizzle the sage leaves until they are crispy. Slotted
> spatula to take them out and put them on a piece of paper towel to drain.
> Meanwhile, toss in your sliced summer squash/zucchini and saute it until
> it's cooked through (which doesn't take too long). Lift the squash slices
> out with the slotted spatula (to let oil drip back) and put it onto a
> serving platter. Then crumble the sage leaves over the squash, add some
> fresh ground pepper and, if you like, a sprinkle of salt.

> Divine!

> Deborah

> * doesn't everyone grow sage in their garden or on their deck or in their
> kitchen window or something? along with basil, and rosemary, and thyme
> and....? Yeah, it REALLY needs to be fresh sage, not the dried kind from a
> little bottle.

I don't have a garden.  I'm just not into gardening, not even the container
variety.  Similar method to yours with the basil:  fried spinach leaves!  I
used to work at a restaurant that deep fried spinach leaves and used them as
a bed for marinated broiled chicken.  Yum!

Jill

 
 
 

Memorialize your pet

Post by jmcquow » Mon, 01 Aug 2011 10:12:08



Quote:

>> If you want to you can coat and fry the squash, too! Yummy stuff!

> Or, if you want something really nummy I learned from The Splendid Table,
> go pick about half a dozen nice fresh sage leaves*, put some olive oil in
> a skillet, and frizzle the sage leaves until they are crispy. Slotted
> spatula to take them out and put them on a piece of paper towel to drain.
> Meanwhile, toss in your sliced summer squash/zucchini and saute it until
> it's cooked through (which doesn't take too long). Lift the squash slices
> out with the slotted spatula (to let oil drip back) and put it onto a
> serving platter. Then crumble the sage leaves over the squash, add some
> fresh ground pepper and, if you like, a sprinkle of salt.

> Divine!

> Deborah

> * doesn't everyone grow sage in their garden or on their deck or in their
> kitchen window or something? along with basil, and rosemary, and thyme
> and....? Yeah, it REALLY needs to be fresh sage, not the dried kind from a
> little bottle.

My mistake... I mentioned basil in my other post, not sage.  And no, I don't
have a garden, not even in containers.