Facebook Twitter Gplus Flickr Pinterest LinkedIn
The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Baja Fish Tacos Recipe

Fish tacos are very fresh & sassy to share with guests but are super easy to make. I do believe it is time for another game night with friends.

Fried Fish Ingredients

  • Canola or vegetable oil for frying
  • 1 egg, beaten
  • 12 ounces of buttermilk
  • 1 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt (plus more for sprinkling)
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • About 2 pounds fresh halibut or cod, cut into about 4 inch pieces and 3/4 inch wide

Preheat  oil in a heavy-duty deep pan or in a deep fryer to 350 degrees. Line a baking sheet with two or three layers of paper towels.

Make sure the oil maintains this same temperature throughout the cooking process.

Whisk together just until combined:  egg yolks, beer, flour, baking powder, sea salt, onion powder, and paprika in a medium-large bowl.

Rinse the fish with cold water and then pat dry with a paper towel. Coat one piece at a time and carefully drop in the preheated oil. Cook about four at a time for a few minutes on each side.

When done cooking, place fish on lined baking sheet and sprinkle with sea salt right away. Repeat the process until all fish strips are fried.

If you need to keep fish warm while preparing rest of dinner, place on unlined baking sheet in oven at 200°F and cover with a sheet of foil. Watch carefully, though, so they don’t become tough and dry.

Healthier Option: If you prefer, you can just coat a baking sheet with a little bit of olive oil, place fish pieces on tray, sprinkle with sea salt & pepper, and bake in a preheated oven at 350°F for about 10 minutes rather than breading and frying.

Assembling Your Tacos

  • Fried fish
  • 1/4 head green cabbage, thinly sliced in food processor
  • 1/8 head purple cabbage, thinly sliced in food processor
  • 1/4 cup red onion, thinly sliced in food processor
  • 1 carrot, grated
  • 1 bunch cilantro, chopped
  • 1 jalepeno, minced
  • Corn or flour tortillas, your size of choice
  • One recipe of Roasted Salsa
  • Cotija or grated cheddar cheese
  • Sour cream
  • Fresh lime juice

Prepare fish as listed above. Place cabbages, onion, carrot, cilantro, and jalepeno in a large bowl and combine.

Place fish sticks on tortilla and use desired toppings.

Please pass the dice.

Print Friendly
 

Louisiana Jambalaya Recipe

Today we’re cookin’ rice the dirty way. The way they do it in the south, baby. No shame and no beads shall be rewarded. Like many things, this recipe actually goes faster than you’d think and is pretty fun and comforting.

Ingredients

  • 2 tablespoons olive oil (more as needed)
  • 1 chicken breast, butterfly cut
  • 1/2 pound andouille sausage, sliced
  • 1/2 pound smoked ham, pre cooked and cubed
  • 1 pound medium shrimp, deveined & tails removed
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 celery stems, diced
  • 1 green bell pepper, cored and diced
  • 1 red bell pepper, cored and diced
  • 1 large tomato, diced
  • 3 tablespoons tomato paste
  • 8 garlic cloves, minced
  • 2 – 3 jalapeno peppers, seeded & minced
  • 3 tablespoons worchestire sauce
  • 3 tablespoons Chicken Better Than Bouillon
  • 4 stems fresh oregano, stemmed & chopped
  • 5 stems fresh thyme, stemmed
  • 6 cups water
  • 3 cups basmati rice, rinsed
  • 3 bay leaves
  • Sea salt to taste
  • Freshly ground pepper to taste
  • 3 green onions, chopped
  • 1/2 bunch chopped fresh parsley, divided
  • Freshly squeezed juice from one lemon

Place olive oil in very large saucepan over medium-high heat. Placed butterflied chicken breast in pan, salt & pepper, and cook until thickest parts reach at least 165°F (anything under 165°F isn’t safe, over 165°F gets too dry). When chicken is fully cooked, set aside on a large dish.

Heat sausage and ham in same pan and again add to large dish with chicken. Salt & pepper shrimp. Add to pan and cook until pink and opaque. Set aside with other meat. When chicken breast is cool enough, dice into small pieces.

Add butter to saucepan. Add onion, celery, and peppers. Cook until onions are translucent. Stir diced tomato, tomato paste, garlic, jalapenos, worchestire sauce, Better Than Bouillon, oregano, and thyme into pan.

Add water to pan. Bring water to a boil. As soon as water boils, stir rice into pan and cover well. Cook on low for 20 minutes. After rice has fully cooked, stir in meat that had been set aside for such a time as this.

No beads or feeling dirty needed, this dish is almost sinless.

Print Friendly
 

Crab Cakes Recipe With Garlic Aioli

email

Dare I say? The Hallmark channel is playing Christmas movies starting today.  I am more excited than usual this year for the sappy, cheese-y goodness of Hallmark Christmas movies.

Thanksgiving and Christmas event planning is underway. Tailgate parties have started. It is officially time to work on your appetizer game. These appys are the coziest in all the appetizer kingdom.


img_3025

Preheat oven to 350F.

Crab Cakes Ingredients

  • 1/2 cup Panko crumbs
  • 1 T. mustard
  • 1/4 c. milk
  • 2 t. Old Bay seasoning
  • 1 egg
  • 6 green onions, chopped
  • 3 cloves garlic, minced
  • 1 pound crab
  • Sea salt & pepper to taste
  • 2 cups herb-seasoned croutons

Stir all ingredients except croutons together.  Allow to sit for about 1/2 hour so Panko-crumb binding can moisten.

Measure croutons then grind well and set aside.

Form crab mixture into patties then coat each in ground croutons. Crab cakes will be fragile.

Spray baking sheet with non-stick spray or brush with olive oil. Place crabcakes on pan. Bake for about 30 minutes. Outer breading will be light golden brown and crispy.

Garlic Aioli Ingredients

  • 1 cup mayonnaise
  • 3 garlic cloves, minced
  • 1-2 teaspoons fresh lemon juice
  • Sea salt & pepper to taste

Combine all ingredients well and serve along side crab cakes.

Small patties or ball-shapes are perfect appetizers. Larger patties can be placed on a toasty bun with ice-cold lettuce and garlic aioli. No matter how your serve these flake-y goodness, no one will walk away crabby.

Tasty Tip: Speaking of cheese-y goodness… leftover flakes of crab cakes? Just gather and save to sprinkle on top of some homemade mac & cheese. Pair with a Hallmark Christmas movies and your favorite wine.

Print Friendly
 

Lemon Garlic Pasta With Fresh Salmon & Asparagus

email

Never buy farm fed salmon again. Always look for wild salmon. Farm fed salmon are mushy and have less flavor. Wild salmon are much happier and it shows. Stick with wild and your dinners will go swimmingly. Here’s a quick & simple dinner for those routine school nights when you need a little wild in your life.

img_2826


Ingredients

  • 1 pound wild Alaskan salmon (look for the glorious Wild Copper River Salmon around May)
  • 2 cloves elephant garlic
  • 4 tablespoons unsalted butter, cut into pieces
  • Sea salt
  • Freshly ground pepper
  • 1 bunch asparagus (about 10 stems)
  • 1 pound pasta
  • 1/8 cup olive oil
  • Zest & juice from 1 fresh lemon
  • Freshly grated parmigiano reggiano cheese

Preheat oven to 350F.

Place salmon on a baking sheet with a piece of foil under it. Top with butter pieces. Season with salt & pepper. Place garlic cloves on baking sheet as well so they can roast while the salmon bakes. Place in oven for about 20 minutes.

Bend asparagus gently to find the weak spot. Break asparagus ends off at the weak spot. Discard ends.

Place a large saucepan of water over high heat. Add a dash of salt. Bring to a boil. Fill a large bowl with ice-y cold water and set aside.

When water comes to a boil, place asparagus tops into saucepan for 2 minutes. Using tongs, quickly remove asparagus from hot water and place into prepared cold water bath for about a minute, then remove and set aside.

Bring hot water to a boil again and add pasta. Boil for as long as instructions on box say (pasta varieties all cook for different lengths of time). Remove from heat when al dente and drain hot water.

Place pasta and asparagus into a large bowl. After salmon is done cooking, remove from oven. Remove skin and place salmon in pasta bowl.

Remove garlic skins and place cloves into a blender or small food processor with olive oil and process until minced (or you can smash it with a knife). Add olive oil & garlic mixture to pasta.

Grate lemon zest over pasta. Cut lemon in half and squeeze juice into pasta. Stir well. Salt & Pepper to taste. Serve topped with parmigiano reggiano.

For added splurging, you can also drizzle with hollandaise sauce. Oh, for all that is holy and wild.

 

 

Print Friendly
 

Seared Scallops With Pan Sauce Recipe

email

Dear Scallops, I love you sizzling hot and topped with glorious sauce… a buttery wine sauce. Although I love you dearly, our relationship is short-lived for you are far too delicious to stick around for very long. Sin-sear-ly, Deanna


Rinse scallops (a few up to 1 pound) well before cooking if they came packed in juices.

Preheat pan to medium-high with a tablespoon or two of olive oil. Pat dry scallops with paper towels. Season one side with sea salt & pepper.

Cook with seasoned side down first. Salt & pepper the unseasoned side while the first side cooks. Sear until medium brown and no longer stick to the pan. Do not overload &  stack scallops in the pan.

Continue cooking until second side is seared to a medium brown as well.

PAN SAUCE INGREDIENTS:

  • 2 cups sherry wine
  • 1 tablespoon soy sauce
  • 2 tablespoons Dijon mustard
  • 1 clove minced garlic
  • 2 teaspoons crushed red peppers
  • 1-2 tablespoons Old Bay Seasoning
  • Salt
  • Pepper
  • 2 tablespoons butter
  • Leaves from 5 sprigs fresh thyme, minced
  • Leaves from 2 sprigs fresh basil, minced

Reduce heat to medium. Remove scallops from pan and set aside while making pan sauce. Pour sherry wine into pan. This is called “deglazing the pan”. The end results are delicious.

Add mustard, garlic, crushed red pepper, Old Bay Seasoning and salt & pepper.

Whisk in butter until melted and toss in minced fresh herbs to finish.

If sauce appears to separate, just reduce heat a bit & add more wine to save it.

Serve with sauce and enjoy with pasta, potatoes or a lovely, fresh green salad.

P.S. Nice muscles.

Print Friendly
 

Coconut Shrimp in Cilantro Orange Sauce Recipe

Fresh. Fried. Sweet. Savory. The gang’s all here to please you.

IMG_0112

Although this recipe takes a little effort, it brings a big pay off with delicious flavors.


First, prepare cilantro by tearing leaves off stems and placing leaves in container. Set aside.

COCONUT SHRIMP & SALAD INGREDIENTS:

  • One bunch fresh cilantro
  • One pound shrimp from the seafood department
  • Salt
  • Fresh ground pepper
  • 3 large eggs
  • 2 cups coconut
  • 2 cups panko bread crumbs
  • Canola oil, Crisco shortening (melted) or vegetable oil
  • One 12 ounce bag broccoli slaw
  • One 8 ounce bag sugar snap peas

Give the shrimp a quick cold water rinse. Toss with some salt & pepper. If you like, now is a good time to remove the tails. I keep them on as it makes eating the shrimp more of an adventure.

Beat together three eggs in a bowl. Mix in a dash of salt and set aside.

Place panko bread crumbs, coconut and some salt & pepper in a bowl. Toss to mix and set aside.

Ready for the breading line up. Preheat pan with enough oil to cover bottom of pan to a medium-high heat.

Dip shrimp in eggs and then in coating then place in hot pan.

Cook until first side is golden brown then flip to cook other side.

If you can’t fit all the shrimp in one pan at a time, you may need to clean out oil and start fresh for multiple batches to prevent coconut leftovers from burning and tainting the flavors of your shrimp.

SAUCE INGREDIENTS:

  • One 14 ounce jar orange marmalade
  • 1/2 cup sugar
  • 1-2 tablespoons crushed red pepper flakes
  • 1 teaspoon Chinese five spice
  • 1 tablespoon minced garlic
  • 2-3 tablespoons soy sauce
  • 3 tablespoons cornstarch
  • 3/4 cup cold water
  • One 11 ounce can whole peeled Mandarin orange segments (with juices)
  • Salt
  • Fresh ground pepper

Place orange marmalade, sugar, red pepper flakes, Chinese five spice, garlic, and soy sauce in pan. Whisk together over medium heat.

Whisk cornstarch and cold water together well in a small bowl. Pour into saucepan and stir together with sauce.

Stir in can of Mandarin oranges and juices. Stir until sauce comes to a boil. After the cornstarch does it’s thickening magic, remove from heat. Add salt & pepper to taste.

Place broccoli slaw in a serving dish, add sugar snap peas. Top with shrimp then with sauce and finish with cilantro.

When serving shrimp with tails, remember to provide a small dish for discarded tails.

And this shall balance out thy sins of this, this and especially this. Amen.

 

Print Friendly
 

Simple Salmon and Cheesy Rice Recipe

I’m not a big seafood fan but I do love salmon. I also love that salmon is so easy to cook and can be enhanced with so many various simple recipes. Sweet, lemony or this simple salmon…

url

A tip when it comes to shopping for salmon is to buy the wild salmon. Farm fed salmon is often mushy and nearly flavorless. Always wait for the wild salmon! I purchased this awhile back and just froze it for another time – still a hundred times better than the farm fed salmon.


First, line a baking sheet with at least one inch sides with foil. Salmon skin tends to stick to the foil (instead of the baking sheet), making clean up easier.

Cut 6-8 thin squares of butter. I heart little squares of butter.

Place salmon pieces on foil and place butter squares on top of salmon as pictured above. Season to your liking. A house seasoning such as Spike or Johnny’s will work great along with some salt & pepper.

Bake at 350 degrees for about a half an hour or until salmon reaches 145 degrees in the middle of the thickest area of the salmon. When fully cooked, you can drizzle fresh lemon juice over the salmon for added flavor if you like.

Now for the easy cheesy rice. Place two cups of long grain basmati or jasmine rice into rice cooker.

Pour 2 cups of water over rice.

While rice is cooking in rice cooker, place a tablespoon of olive oil in a large saucepan on medium heat. Place about a half of a chopped yellow onion and a couple of tablespoons of crushed or minced garlic into oil to cook. Heat until onions look somewhat clear.

Add 1 1/2 – 2 cups of chicken broth or milk to the saucepan.

Add the cooked rice into the saucepan and stir.

Stir in about 1 1/2 cups of your favorite cheese. This recipe would be especially wonderful with sharp cheddar or even a few different kinds of cheeses.

Finally, toss in about 1/2 cup of chopped celery and salt & pepper to taste.  Stir for the finish.

Scoop cheesy rice up with a measuring cup or some other fun shaped container and plate with the oh so lovely simple salmon. If you like, use a decorating bag to swirl some sour cream on top of the rice and add some chopped green onions for flavor and beauty.

Print Friendly
 

Perfect Pasta and Pasta with Cod, Lemon & Herbs Recipe

It has been a pretty soggy spring in the Seattle area. I keep telling myself that the dripage will bring an extra beautiful summer but since my seeds keep getting moldy before they have a chance to sprout, maybe not. I can always be thankful for the evergreen trees, fish and cute rain boots… minus the time that group of senior citizens made fun of them.

I keep wanting to make summer dishes but instead find myself drowning in pots of homemade chicken noodle soup in May and the giggles of senior citizens making fun of my fashionable rain boots in June. I forgive them because they just don’t understand how desperate we are to have fashion while we puddle walk…. that, and they were the cutest group of people I have ever seen.


Desperate for newness, I made this pasta dish the other night. It was delightfully fresh yet still cozy. It sparked a memory in me that I’m going to admit to you now. This is just between you and I so don’t go laughing all the way to Twitter with this or anything, okay? I could lose followers if this gets out. I learned how to properly cook noodles in my thirties. Yep, it’s true.

Okay, you back now? “Human salvation demands the divine disclosure of truths surpassing reason.” – Saint Thomas Aquinas. Yep, pretty sure I have surpassed reason with many things that I have disclosed in my life. I am now healing from the healing process. Anyhow, back to the noodles.

Just in case anyone else is still suffering from the same newlywed wife brain dysfunction that I had, I am about to teach you how to cook noodles.

Gladys, I do believe she must be knee-deep in those ding-dang boots again. She ain’t thinkin’ straight.

Ignore the voices. I understand your dilemma. You are ready for adulthood but you watch as others are trying to smile as they suffer through your first homemade meal but they cannot smile because their teeth are sticking together from your half crunchy, half mushy pasta.

You watched your mom cook all those years. How could you not know how to cook? Girls, it’s because we were teenagers and we thought we knew everything so we only half paid attention. Please allow me to spare you any future embarrassment and allow you to shine at the dinner table!

Using your noodle to cook perfect pasta

1. Put 16-20 cups* of water in a large pot.*

2. Wait for water to boil.*

3. Add 16 ounces of pasta to boiling water.

4. Stir the pasta right after you put it in the water & stir occasionally during cooking.*

5. Follow the package directions for cooking times.* If the pasta is to be used as part of a dish that requires further cooking, under cook the pasta by 1/3 of the cooking time on the package.

6. Taste the pasta to determine if it is done.” Pasta should be “al dente,” or firm to the bite, yet cooked through. Drain pasta immediately* and stir in about a tablespoon of olive oil for added flavor & to help prevent stickiness.

*These items are the most common pasta cooking mistakes. Change your heedless ways and you too can make perfect pasta every time! For example, if you do not drain the pasta immediately, the pasta will keep cooking while sitting in the water even if it’s off the burner since the water is very hot.

Okay, back to our recipe. Cook one pound of perfect pasta and come along with me… the benefit from coming along with me is that you will never have to live with someone else taking credit for every good recipe you ever made just because someone taught you late in life how to cook a noodle. Girl power!

Place a couple of tablespoons of olive oil into a frying pan and turn to medium heat.

Add about 6-8 ounces of cod (more or less is fine) and a dash of salt & pepper & fry about 10 minutes on each side.

As the noodle instructions say above, stir a tablespoon or two of olive oil into your perfect noodles.

Add the zest and juice of one lemon (watch for seeds). I can smell summer already, California summer, that is.

Now comes the fun part. Seasonings! First, grate a couple (or more, if you like) cloves of garlic. I bought this handy set and love it. It makes a very fine grated garlic which I adore. It blends into my recipes so nicely.

Flake cod into bite size pieces. Add cod & garlic to pasta.

Chop a few tablespoons each of fresh flat leaf parsley, chervil, and oregano. Cool thing is that you can play with various herbs like thyme, sage, dill or cilantro. Add what you like! In fact, if you can cook perfect pasta, you can grow your own herb garden. Best part is, herbs love cruddy, sandy soil and they come back year after year! They are the perfect garden for a girl who has the boots for gardening but no patience for it. Add salt & pepper to taste and stir.

Ahhhhh… “Life is a combination of magic and pasta.” – Federico Fellini

Print Friendly
 
© Deanna Morauski 2009, 2010, 2011, 2012, 2013, 2014, 2015, 2016