Josee’s Fish & Chips with Remoulade

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Fish & Chips with Remoulade
2 russet potatoes
Salt for seasoning of the fries
1 tablespoon fresh chives
3 (6. oz) pieces cod
2 eggs
½ teaspoon old bay seasoning
½ teaspoon sea salt
Zest of a lime
½ cup original Ritz crackers
½ cup- instant potato flakes
1/2 cup plain bread crumbs
½ cup mayonnaise
3 tablespoons lime yogurt
2 tablespoons dill relish
2 teaspoons creamy horseradish
1 teaspoon Worcestershire sauce
2 tablespoons Italian flat parsley chopped fine
Pinch salt & pepper
Preheat some oil in a deep pan on stove top about 1 ½ inch high to 375 degrees.
Drop the temperature of the deep fryer to 325 degrees.
Peel potatoes and cut into fries.

In a shallow dish whisk eggs, old bay, sea salt and lime zest add pieces of fish let soak in egg mixture turn once to coat both sides. Crush the crackers into a separate shallow dish add potato flakes and bread crumbs mix the breading together. Set aside
Add potatoes to deep fryer and fry about 4 minutes remove fries place on paper towel to drain excess fat turn up the deep fryer to 375 degrees and return fries to deep fryer and fry until golden brown.
While the potatoes are on their second fry take fish out of the egg wash mixture add fish to the breeding and coat fish on both side add to the frying oil let fry until a golden edge appear on the outside of the fish pieces turn pieces of fish and fry until golden brown on the second side.
While the fish and potatoes are finishing frying to a mixing bowl add the last 8 ingredients mix well.
Remove fries and fish out of the oil and let drain on paper towel take fries add to a mixing bowl season with salt toss well.
Plate same amount of fries in Individual small upright dishes top fries with chopped chives add to serving plates. Place a piece of fish on each dish and scoop equal amount of remoulade in individual small dishes add to each plate.

Sabastini Vineyards Pizza my Way entry

the-king-of-the-sea

Loaded with seafood over a perfectly well balance sauce with wine, lemon and tarragon sauce two cheeses that pairs beautiful with 2014 Sebastiani Viognier, Russian River Valley
My inspiration came from my love for seafood while sipping on a slightly chilled glass of Sebastiani Viognier, Russian River Valley wine
The King of the Sea
Crust-
1 (.25oz) package active dry yeast
1 cup warm water
2/1/2 cups all-purpose flour
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
½ teaspoon garlic powder
2 tablespoons olive oil
1 tablespoon corn flour

Sauce-
2 tablespoons butter
2 tablespoons flour
1 cup half & half
1/4 cup grated parmesan cheese
¼ cup wine
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon fresh tarragon chopped fine
Pinch salt & Pepper

Toppings-
1/2 cup Swiss cheese grated
½ cup mozzarella grated
½ pound seafood medley ready to cook thawed and patted dry
1 tablespoon olive oil
½ cup red bell pepper chopped fine
1 teaspoon lemon zest
1 teaspoon fresh tarragon chopped fine

Add the yeast and warm water to a bowl mix and let sit until it turns into a milky color. Next add to a mixer all of the crust ingredient except for the corn flour mix until it forms into a stiff dough cover the mixing bowl with plastic wrap and let the dough rise until it doubles in size about 30 minutes. Flour clean surface and with a rolling pin roll into a 14 inch circle. Sprinkle pizza pan with corn flour to prevent the dough from sticking place the dough on pizza pan.
On stove top in a small sauce pan add butter and flour cook on medium heat while whisking for 1 minutes add half & half keep whisking until it thickens into a sauce add remaining sauce ingredients and whisk until well combine remove from heat and let sauce cool completely.
In a non-stick pan on medium heat sauté red bell pepper in olive oil until tender.
Spread sauce over crust, sprinkle the Swiss, seafood, mozzarella and bell pepper.
In a preheated oven at 450 degrees bake the pizza until cheese if bubbly and the bottom crust is crispy about 20 minutes. Remove from oven and sprinkle. Lemon zest and fresh tarragon.

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Fish Croquettes is perfect for Sunday dinner

These are fabulous even kids love them the original sauce in this recipe using a specific product is no longer available but simple replace it with this sauce
2 tablespoon butter
1 juiced & zested lemon
2 table spoons fresh parley chopped fine
1/2 cup regular cream
pinch salt and pepper
Place all in sauce pan whisk while bringing the sauce to a boil for 3 minutes. Drizzle over croquettes. Enjoy
fish-croquettes

Video as well demonstrating how to make them.


Fish Croquettes with Savory Lemon & Herb Sauce

2 ½ cup cooked fish crumbled
¼ cup red bell pepper finely chopped
2 green onions chopped
10 oz Philadelphia cooking crème savory lemon & herb
¼ cup dry white wine
3 eggs beaten
1 ½ cup Italian bread crumbs
1 cup canola oil

In a mixing bowl mix fish, peppers, onions and 5 oz of the Philadelphia cooking crème. Mix well cover with plastic wrap and refrigerate 30 minutes.
In two separate bowls add eggs and bread crumbs.
Take your cold fish mixture and form 8 croquettes approximately 4 in x 1 in each.
In a frying pan heat oil on medium heat. When oil is hot adding croquettes and cook 4 minutes turn and cook an additional 4 minutes. Remove from oil and place on a line plate with paper towel to drain any excess fat.
While croquettes are cooking add to a small sauce pan on medium heat add remaining cooking cream and wine, whisk until heated through.
Plate two croquettes per person and drizzle with cooking crème. Bon Appétit!

It’s that time a year the water has warmed up to 80 degrees plus and we are starting to catch our local Mangrove Snappers. Got to love it here is a fabulous recipe to enjoy your fresh catch of the day!

Tropical Ceviche
This one screams fresh and in season. We are spoiled here in Florida with our fresh seafood and tropical fruit and citrus locally grown and I fully take advantage of it call me spoiled. This recipe is very special to me as I actually caught the snappers and grew the pineapple so I decided to give a good old ceviche some Florida flair.
2 pounds mangrove snappers filets chopped small(any snappers will do)
1/3 cup chopped red onions
½ cup chopped tomatoes
1 Serrano chili pepper deseeded and chopped fine
1 teaspoon dried oregano
Pinch sea salt
4 limes juiced
¼ cup cilantro
½ cup pineapple
¼ cup green bell pepper
In a Pyrex glass dish mix together the first 7 ingredients cover with plastic wrap and refrigerate. After an hour mix once to coat all sides of fish cover and leave in refrigerator for 4 hours. Mix in cilantro pineapple and bell pepper before serving. Serves 6 large or 8 small portions.
Tropical Ceviche

Blackened Redfish with Grilled Corn Salad

There are tons of redfish on the flats these days the weather is perfect cast and retrieved with a gig and you will catch them you will need to scale the fish prior to fileting it they tend to have a thick filet. Enjoy!

Blackened Red Fish with Grilled Corn Salad
Blackened Redfish with Grilled Corn Salad
Grilled Corn salad –
4 ears of corn shucked
2 tablespoon extra virgin olive oil
1 teaspoon chili powder
1 cup English cucumber diced
1 cup grape tomatoes cut in half
1 garlic clove minced
1 tablespoon red onion minced
¼ cup fresh Italian parsley chopped
½ lemons juiced
1 tablespoon red wine vinegar
2 tablespoon extra virgin olive oil
½ teaspoon of both sea salt & cracked black pepper
Preheat your grill to medium high heat. Brush with olive oil the corn to coat well. Season well with chili powder and grill corn for 30 minutes turning it every 10 minutes to ensure corn is cook evenly all the way around. Let corn cool completely.
In a large mixing bowl using a sharp knife hold the corn straight up and slide knife to removed corn kernels all the way around.
Add all remaining ingredients and mix well. Serve immediately or cover with plastic wrap and refrigerate until serving.
Blackened Redfish
4 (4oz) pieces redfish filet with skin on
1 teaspoon sea salt
1 tablespoon blackened seasoning
2 tablespoons olive oil
1 tablespoon butter
Lemon wedges
Season fish on both sides with sea salt & blackened seasonings. On side burner of your grill on medium high in a large non stick frying pan add oil and butter when butter is melted and is very hot place fish skin side down and cook 4 minutes without messing with it you want to get a nice crispy skin. Turn and cook additional 3 minutes. Take lemon wedges and squeeze a little lemon on fish.

2015 World Food Championships “Off the hook on the Plate” Cooking Demonstration

Hi everyone,
I am slowly but surely returning into the cooking world after taking a 4 months break due to my watercraft accident on July 5th, 2015.
I had the privilege and was honored to have been ask to do cooking demonstration at the World Food Championships again this year and to share one of my favorite Off the Hook on the Plate recipe my Grouper Florentine, the crowd received me well and enjoyed my dish. What a fabulous time and I am looking forward to do many more in the future.
Thank you all for your support.
2015 wfc me demo 22015 wfc me demo2015 wfc me demo 12015 wfc me demo plate

Grouper Florentine
1 ¼ pound white firm fish (I used grouper) cut in 4 equal pieces
4 tablespoons extra virgin olive oil
2 tablespoons butter
1 ½ cup red bell pepper chopped
2 cloves garlic minced
1 (9 oz.) bag flat leaf spinach
2 ounces cream cheese
¼ cup half & half
¼ cup parmesan cheese
Sea salt & cracked black pepper
On stove top on medium heat in a large frying pan add 2 tablespoons olive oil and 1 tablespoon butter, red bell pepper and garlic and cook for about 4 minutes. Add spinach season with a pinch of sea salt and pepper mix until all of the spinach have wilted down add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and your spinach is now more like a cream spinach.
In a separate frying pan on medium high heat, add remaining oil and butter. Season fish on both side with sea salt and pepper and place in hot pan. Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes.
Place spinach mixture on the bottom of a plate and top with piece of fish, drizzle with any remaining sauce. Bon Appetit!

Inshore fishing trip ends with “Old fashioned pan friend trout recipe!”

Old Fashioned Pan Fried Trout
1 large (or )2 medium trout
2/3 cup flour
2/3 cup cornmeal
½ teaspoon sea salt
½ teaspoon pepper
¼ cup extra virgin olive oil
3 tablespoons butter
Lemon wedges
Chives
In a large zip lock bag add flour, cornmeal, salt and pepper. Add trout and coat well.
In a large cast iron pan add oil and butter on medium high heat when butter is all melted add trout and cook 10 to 12 minutes. Turn and cook an additional 10 minutes. Squeeze a lemon wedge over trout and garnish with chives serve with additional lemon wedges.
Old fashiong pan fried trout

My $5,000.00 winning recipe for Country Crock this win has qualified me to compete at The World Food Championships in the seafood category!

Shuuuuuuuuuuuuu that is not what I will be entering when competing at the World Food Championships in Las Vegas, NV in November 2014 but give this one a try even the picky kids will love this one!!

Josee's country crock star

Lighter Fish Cakes

Well my friends I’m starting the New Year with a lighter version of my original fish cakes you will love these! I’m wishing you all a Happy New Year and good health and happiness in 2014!


1 pound cooked white fish shredded any will do (I used grouper)
¾ cup panko style bread crumbs
¼ yellow onions finely chopped
¼ cup yellow bell pepper finely chopped
2 tablespoons cilantro finely chopped
1 teaspoon old bay seasoning
¼ teaspoon crack black pepper
3 tablespoons light mayonnaise
2 tablespoons light virgin olive oil
1 tablespoon butter
In a large bowl, combine the cooked fish, bread crumbs, onions, bell pepper, cilantro old bay seasoning, crack black pepper and mayonnaise. Mix until will incorporated. Form into 8 small cakes. Cover cakes with plastic wrap and refrigerate at least 1 hour.
Place the flour on a sheet of wax paper and lightly coat the cakes with flour.
In a large non-stick skillet, melt butter with olive oil. Cook fish cakes until golden brown and crispy 4 to 5 minutes on each side.