1-2-3 Corned Beef and Cabbage

Happy St-Patrick’s day everyone!
Cornbeef prep

Cornbeef prep 1

Cornbeef cooking

Cornbeef plate
Corned Beef and Cabbage
Serving: 4 to 6
2 pounds corned beef
1 tablespoon pickling spices
3 bay leaves
8 small red potatoes
3 carrots peeled and sliced
1 small cabbage cut in 8 pieces
On stove top in a Dutch oven are large pot add corned beef pickling spices and bay leaves cover with water bring to a slow bowl and reduced to simmer and cook 2 hours. Add potatoes and carrots bring back to a slow boil and cook 10 minutes add cabbage and cook until vegetables are tender when inserted with a sharp knife. Drain let rest covered 10 minutes.

Fishing Adventures that are sure to end with an Off the Hook recipe!

Santa Fe Spanish mackerel
4 Spanish mackerel filets
2 tablespoons olive oil
1 teaspoon lemon pepper seasoning
½ teaspoon sea salt
½ cup salsa medium
½ cup tomatoes chopped
¼ cup cilantro chopped
½ of a lime (juiced )
2 tablespoons regular cream
Pinch sea salt & cracked black pepper
¼ cup sliced black olives
Drizzle filets with 1 tablespoon oil season both sides with sea salt and lemon pepper seasoning.
Add the remaining oil to a non stick skillet and cook fish on medium high heat for 4 minutes on each sides.
In a sauce pan add salsa, tomatoes, cilantro, lime, cream and a pinch salt and pepper whisk together and heat through.
Plate filets top with salsa sauce and sprinkle with black olives.

Fishing Adventures that are sure to end with an Off the Hook 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
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.