deep frying part 1

A strange spell came over the hill when we purchased a deep fryer. We all got this overwhelming urge to deep-fry anything and everything we could put batter on and send for a dip in the scalding oil. I personally think that there is no better sound then that of the bubbling oil. So we took it slow at first. Just being content with just cooking crispy potatoes and squash sliced thin and tossed in. And we loved them, there is possibly nothing better than some deep fried potatoes dipped in a little sour cream. They are the BEST. Now after cooking the potatoes I decided that I wanted to get a little more adventures. So I took a little flour and my favorite recipe finding web site (recipezarr.com) and whipped us up some funnel cake batter. After a couple failed attempts we decided to do it right and use a funnel. The funnel worked like magic and in no time we had nice golden brown and delicious funnel cakes. Covered in powdered sugar and with just 28 grams of carbohydrate per serving, they were a delicious treat. But we didn’t just stop at funnel cake. We fried more unusual suspects. Let me tell you what else we fried next post….. stay tuned!!

what to do with the leftover fish

Do you have a problem with your leftover fish! Do you wish that there was something that you could do with your elder fish that people don’t wanna eat anymore? Well I will tell you what we do with ours when there are too many leftovers. We dispose of the fish with our high-tech fish eating device we commonly refer to as Smokey. With maximum intake and minimum output it efficiently composts our fish and chicken. Not just that, for an added bonus he will entertain the little ones and keep you company on those long nights of star watchin. Just be sure to let him go before he releases his outtake valve!!!!!!!

Something is Fishy

Something is fishy here on the hill. What is it you may ask…
Well it is me trying a new fish. Swordfish! Swordfish, for those who have never tried it is a very meaty fish. With the texture of it being more like a steak and less like other fish which are flakey. I hate that fishy flavor that you find in salmon and other pink fish, so the swordfish was perfect because it was a very mild white fish. How I prepared my gilled feast was to marinate it in a simple Asian flavored marinade. The marinade was made from lime juice, honey, soy sauce, ginger, and garlic. I took the fish and cubed it then I cut onions and peppers into chunks. All the ingredients (fish and veggies) plopped into the marinade and let set about an hour. Also we threw in some grape tomatoes, and then we put the meat and veggies on the skewers alternating meat and vegg. After all was said and done we shlopped them on the grill. While they were cooking we made couscous, and yea we cheated using the boxed toasted pine nut flavored kind. When I tried the fish let me tell you what! For someone that is opposed to fish this is the one for you. Not fishy at all and it has the same satisfaction of chewing through a big piece of steak (well maybe not exactly the same but close). Try it sometime- in my book it is a real winner!

FRIED GREEN WATERMELON

That is right folks- you heard me. Fried green watermelon...Believe it or not these are very very good. Granny and I were in the garden and we thought that one of the watermelons was ripe. We got to the house and cut it open and it was greener then a gourd. We were just gonna toss it but Granddaddy said “why don’t you fry that like we do green tomatoes”. We all looked at each other with expressions that said “how gross”. But we mixed some flour salt and pepper on a plate. Then we breaded the watermelon after cutting it into thin pieces. We flopped it on our cast iron grill pan and fried them up. We put sugar on them after pulling them out of the pan. We bit into them and WHOOOOO. They were delicious , even my little sister liked them. Try them, I promise you that they are delicious.

intro

My name is Bryan Joyce and since I was about 11 I have aspired to be a chef. It all started when Granny made me watch an episode of Emeril who I called Emerald. I didn’t even wanna think about watching that man. About half way through the thirty minutes I realized that it was really kinda interesting. I started cooking with mom and granny and started to love it. Now I’m 16, going to be a junior in high school, am enrolled in the culinary class at my high school and I’m a active member of FCCLA (Family Career and Community Leaders of America). Now I’m going to start my fun and food filled blog with something that you would never expect…