At the St. John Catholic Church for the fish fry. 24March2017
Food fish, Religion St John Catholic Ch, Religion, Carroll Co Community Events, Westminster community events, People, People Carroll County,
Journalist @baltimoresun writer artist runner #amwriting Chaplain PIO #partylikeajournalist
Journalist @baltimoresun writer artist runner #amwriting Md Troopers Assoc #20 & Westminster Md Fire Dept Chaplain PIO #partylikeajournalist
Showing posts with label Food fish. Show all posts
Showing posts with label Food fish. Show all posts
Friday, March 24, 2017
At the St. John Catholic Church for the fish fry
At the St. John Catholic Church for the fish fry. 24March2017
Food fish, Religion St John Catholic Ch, Religion, Carroll Co Community Events, Westminster community events, People, People Carroll County,
At the St. John Catholic Church for the fish fry
At the St. John Catholic Church for the fish fry. 24March2017
Food fish, Religion St John Catholic Ch, Religion, Carroll Co Community Events, Westminster community events, People, People Carroll County,
Tuesday, April 15, 2014
TRAVERSE CITY, Mich.: Whitefish shortage causing Passover meal problems | Business | ADN.com
TRAVERSE CITY, Mich.: Whitefish shortage causing Passover meal problems | Business | ADN.com:
"TRAVERSE CITY, MICH. — A shortage of whitefish in the Great Lakes region resulting partly from the winter deep freeze is coming at an inconvenient time for Jewish families: the Passover holiday, when demand is high because it's a key ingredient in a traditional recipe." http://www.adn.com/2014/04/14/3425445/whitefish-shortage-causing-passover.html#emlnl=Morning_Newsletter
'via Blog this'
"TRAVERSE CITY, MICH. — A shortage of whitefish in the Great Lakes region resulting partly from the winter deep freeze is coming at an inconvenient time for Jewish families: the Passover holiday, when demand is high because it's a key ingredient in a traditional recipe." http://www.adn.com/2014/04/14/3425445/whitefish-shortage-causing-passover.html#emlnl=Morning_Newsletter
'via Blog this'
*****
Kevin Dayhoff Soundtrack: http://kevindayhoff.blogspot.com/ = http://www.kevindayhoff.net/ Kevin Dayhoff Art: http://kevindayhoffart.blogspot.com/ or http://kevindayhoffart.com/ = http://www.kevindayhoff.com/ Kevin Dayhoff Westminster: http://kevindayhoffwestgov-net.blogspot.com/ or http://www.westgov.net/ = www.kevindayhoff.org Twitter: https://twitter.com/kevindayhoff Twitpic: http://twitpic.com/photos/kevindayhoff Kevin Dayhoff's The New Bedford Herald: http://kbetrue.livejournal.com/ = www.newbedfordherald.net Explore Carroll: www.explorecarroll.com The Tentacle: www.thetentacle.com
Thursday, February 06, 2014
AK State fisheries board approves long-awaited Kenai kings plan | State News | ADN.com
State fisheries board approves long-awaited Kenai kings plan | State News | ADN.com:
State fisheries board approves long-awaited Kenai kings plan
BY ZAZ HOLLANDER zhollander@adn.com February 5, 2014
Read more here: http://www.adn.com/2014/02/05/3308504/state-fisheries-board-approves.html#emlnl=Breaking_News
"Big changes are coming to the Kenai River this summer.
The Alaska Board of Fisheries on Wednesday approved new ways to protect precariously low numbers of late-run Kenai kings that members say splits the burden between sport anglers and commercial setnet fishermen.
The decision to tweak the Kenai River late-run king salmon plan, one of the most anticipated actions of a two-week session at Anchorage's Egan Center, came in a 6-1 vote and adds several new tools to existing rules.
The seven-member board's action Wednesday for the first time codifies "paired restrictions" that give state fish managers the authority to reduce both sport and commercial fishing in Cook Inlet if king numbers look low.
The trigger: Alaska Department of Fish and Game estimates that fewer than 22,500 kings will swim past a sonar counter about eight miles up the Kenai."
Read more here: http://www.adn.com/2014/02/05/3308504/state-fisheries-board-approves.html#emlnl=Breaking_News
'via Blog this'
State fisheries board approves long-awaited Kenai kings plan
BY ZAZ HOLLANDER zhollander@adn.com February 5, 2014
Read more here: http://www.adn.com/2014/02/05/3308504/state-fisheries-board-approves.html#emlnl=Breaking_News
"Big changes are coming to the Kenai River this summer.
The Alaska Board of Fisheries on Wednesday approved new ways to protect precariously low numbers of late-run Kenai kings that members say splits the burden between sport anglers and commercial setnet fishermen.
The decision to tweak the Kenai River late-run king salmon plan, one of the most anticipated actions of a two-week session at Anchorage's Egan Center, came in a 6-1 vote and adds several new tools to existing rules.
The seven-member board's action Wednesday for the first time codifies "paired restrictions" that give state fish managers the authority to reduce both sport and commercial fishing in Cook Inlet if king numbers look low.
The trigger: Alaska Department of Fish and Game estimates that fewer than 22,500 kings will swim past a sonar counter about eight miles up the Kenai."
Read more here: http://www.adn.com/2014/02/05/3308504/state-fisheries-board-approves.html#emlnl=Breaking_News
'via Blog this'
Wednesday, August 26, 2009
Ceviche
Click here for a larger image: http://twitpic.com/fbbggCeviche
El pescado crudo marinado en limón o jugo de limón con aceite de oliva y especias y sirve como aperitivo.
Ingredientes
2 libras de filete de pescado blanco (preferiblemente bajo el mar), cortado en trozos pequeños
¼ de taza de jugo de limón fresco (o más, si es necesario)
2 cebollas en rodajas finas
1 cucharada de aceite de oliva
1 cucharada de cilantro fresco
1 diente de ajo, aplastado
1 a 2 chiles finamente picados
Pimienta Negro
1 cucharadita de sal
Procedimiento
Mezclar el jugo de limón con las rodajas de cebolla, aceite, cilantro, ajo, chiles, pimienta y la sal en un tazón.
Coloque el pescado en un vaso bajo, o el plato de cerámica lo suficientemente grande como para sostenerlo en una sola capa. Vierta la mezcla de jugo de limón por encima. El pescado debe estar completamente cubierto con la mezcla. Agregar más jugo de limón si es necesario.
Cubra bien con plástico y refrigerar por varias horas (o durante la noche) hasta que el pescado es "suave cocinada." (Asegúrese de que ha marinado el tiempo suficiente.) Servir sobre hojas de lechuga aderezada con aros de cebolla, finas tiras de pimiento, y la batata y / o el maíz en la mazorca.
Para 4 a 6.
Ceviche
Raw fish marinated in lime or lemon juice with olive oil and spices and served as an appetizer.
Ingredients
2 pounds white fish fillet (preferably sea bass), cut into small pieces
¼ cup fresh lime juice (or more, if needed)
2 onions, thinly sliced
1 Tablespoon olive oil
1 Tablespoon fresh cilantro
1 clove garlic, crushed
1 to 2 chilies, finely chopped
Black pepper
1 teaspoon salt
Procedure
Mix the lime juice with the onion slices, oil, cilantro, garlic, chilies, pepper, and salt in a mixing bowl.
Place the fish in a shallow glass or ceramic dish just large enough to hold it in a single layer. Pour the lime-juice mixture over it. The fish must be completely covered with the mixture. Add more lime juice if necessary.
Cover tightly with plastic wrap and refrigerate for several hours (or overnight) until the fish is "soft cooked." (Make certain it has marinated long enough.) Serve on lettuce leaves garnished with onion rings, thin strips of pepper, and sweet potatoes and/or corn on the cob.
Serves 4 to 6.
El pescado crudo marinado en limón o jugo de limón con aceite de oliva y especias y sirve como aperitivo.
Ingredientes
2 libras de filete de pescado blanco (preferiblemente bajo el mar), cortado en trozos pequeños
¼ de taza de jugo de limón fresco (o más, si es necesario)
2 cebollas en rodajas finas
1 cucharada de aceite de oliva
1 cucharada de cilantro fresco
1 diente de ajo, aplastado
1 a 2 chiles finamente picados
Pimienta Negro
1 cucharadita de sal
Procedimiento
Mezclar el jugo de limón con las rodajas de cebolla, aceite, cilantro, ajo, chiles, pimienta y la sal en un tazón.
Coloque el pescado en un vaso bajo, o el plato de cerámica lo suficientemente grande como para sostenerlo en una sola capa. Vierta la mezcla de jugo de limón por encima. El pescado debe estar completamente cubierto con la mezcla. Agregar más jugo de limón si es necesario.
Cubra bien con plástico y refrigerar por varias horas (o durante la noche) hasta que el pescado es "suave cocinada." (Asegúrese de que ha marinado el tiempo suficiente.) Servir sobre hojas de lechuga aderezada con aros de cebolla, finas tiras de pimiento, y la batata y / o el maíz en la mazorca.
Para 4 a 6.
Ceviche
Raw fish marinated in lime or lemon juice with olive oil and spices and served as an appetizer.
Ingredients
2 pounds white fish fillet (preferably sea bass), cut into small pieces
¼ cup fresh lime juice (or more, if needed)
2 onions, thinly sliced
1 Tablespoon olive oil
1 Tablespoon fresh cilantro
1 clove garlic, crushed
1 to 2 chilies, finely chopped
Black pepper
1 teaspoon salt
Procedure
Mix the lime juice with the onion slices, oil, cilantro, garlic, chilies, pepper, and salt in a mixing bowl.
Place the fish in a shallow glass or ceramic dish just large enough to hold it in a single layer. Pour the lime-juice mixture over it. The fish must be completely covered with the mixture. Add more lime juice if necessary.
Cover tightly with plastic wrap and refrigerate for several hours (or overnight) until the fish is "soft cooked." (Make certain it has marinated long enough.) Serve on lettuce leaves garnished with onion rings, thin strips of pepper, and sweet potatoes and/or corn on the cob.
Serves 4 to 6.
20090825 sdsom Ceviche
http://kevindayhoffart.blogspot.com/2009/08/ceviche.html http://tinyurl.com/mrcmuq
Twitpic: http://twitpic.com/photos/kevindayhoff
http://twitpic.com/fbbgg El pescado crudo marinado en limón o jugo de limón con aceite de oliva y especias http://tinyurl.com/mrcmuq
Twitpic: http://twitpic.com/photos/kevindayhoff
http://twitpic.com/fbbgg El pescado crudo marinado en limón o jugo de limón con aceite de oliva y especias http://tinyurl.com/mrcmuq
20070723d OuterBanksFishing
Kevin Dayhoff Art: http://www.kevindayhoff.com/ (http://kevindayhoffart.blogspot.com/) http://www.kevindayhoffart.com/ New Bedford Herald: http://kbetrue.livejournal.com/
Kevin Dayhoff: http://www.westgov.net/ Westminster Maryland Online http://www.westminstermarylandonline.net/ http://kevindayhoffwestgov-net.blogspot.com/
*****
Kevin Dayhoff Soundtrack: http://www.kevindayhoff.net/ Kevin Dayhoff Art: http://www.kevindayhoffart.com/ Kevin Dayhoff Westminster: http://www.westgov.net/ Twitter: https://twitter.com/kevindayhoff Twitpic: http://twitpic.com/photos/kevindayhoff Kevin Dayhoff's The New Bedford Herald: http://kbetrue.livejournal.com/ YouTube: http://www.youtube.com/kevindayhoff Facebook: http://www.facebook.com/profile.php?id=1040426835 Kevin Dayhoff Banana Stems: http://kevindayhoff.tumblr.com/ Blip.fm: http://blip.fm/kevindayhoff_soundtrack
Monday, July 27, 2009
Gluten Free: Halibut with Lemon Caper Sauce and Saffron Rice
Kevin Earl Dayhoff GlutenFreeDudeMom Cooks Gluten Free: Halibut with Lemon Caper Sauce and Saffron Rice http://bit.ly/1bCkk #glutenfree #celiac
Source: bit.ly
Apparently, in a Mediterranean mood this weekend, I decided to make a lemon caper sauce for my fresh, wild California halibut. California Halibut is usually sold in fillets (because it's generally a smaller ...
*****
Kevin Dayhoff Soundtrack: http://www.kevindayhoff.net/ Kevin Dayhoff Art: http://www.kevindayhoffart.com/ Kevin Dayhoff Westminster: http://www.westgov.net/ Twitter: https://twitter.com/kevindayhoff Twitpic: http://twitpic.com/photos/kevindayhoff Kevin Dayhoff's The New Bedford Herald: http://kbetrue.livejournal.com/ YouTube: http://www.youtube.com/kevindayhoff Facebook: http://www.facebook.com/profile.php?id=1040426835 Kevin Dayhoff Banana Stems: http://kevindayhoff.tumblr.com/ Blip.fm: http://blip.fm/kevindayhoff_soundtrack
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