Location: SLO County
|This aint no Marie Callendar's type pie. Sound wierd, tastes good! Especially in the winter.
This is a reprint from the old board - with some new additions.
Made a few changes - that's part of the fun of cooking. I marinated my fish in the pyrex bowl I cooked it in. I added extra olive oil so the potatoes wouldn't stick and also give a little more flavor. Marinated in the oil, added salt, pepper, some Emerils seasoning and some Chef Paul's Poultry Magic which is a nice blend of herbs. Also, used two onions instead of one - more onions never hurts anything. I left some room to add some shrimp, but I had forgotten that I already had eaten the shrimp - oops, next time. You can cut back on the butter or margarine and add some chicken broth.
I served the pie with sliced pears. I had some nice crunchy ret bartlets marinated in a bottled raspberry vinagarette. You couldn't bite into them, but sliced thin and marinated, they were great - real cruncy texture. Also made the fresh asparagus below.
I'm going to make this dish again tomorrow night with some cabezon - see how it comes out.
I really like this recipe board. You can go back and refer to your own old recipes as well as others. Don't have to depend on the old memory.
"Mrs. Kittyfish, we'll just drive up to one more point, it's just a couple miles further, and look at the rocks. No more, I promise"