What started as a food blog has morphed into more or less a personal journal. My marriage, my parenting, my life journey is as likely to appear now as my kitchen work... but there's more than one way to feed a family.
Monday, September 6, 2010
So today I (with the family) dug about 20 gallons of potatoes, picked tomatoes, did four loads of laundry, defrosted and organized the deep freeze, ticked Mike off by plugging up the garbage disposal, made three casseroles for the freezer and served the family Bluegill Parmesan from our fishing excursion yesterday. It was, for certain, a Labor Day.
My dad is an avid fisherman. Always has been. But, until this summer, I've never, EVER been fishing. Two weeks ago, we went with a church group to a nearby lake. Our hostess LOVES to fish and, when I told her I never had, she set about to rectify that situation. I caught three fish, all about the size of my thumb. In fact, I caught one of them twice. How do I know this, you may ask? Because my buddy/ teacher saw the worm from the last time still in his mouth! She took a video of me screaming and holding that tiny Fish Stick up and posted it on Facebook. If I were savvy enough to figure it out, I'd put it on this post. Stay tuned.
Yesterday, we invited Dad over for popcorn and dozing in front of the television, a Sunday afternoon tradition - both in my current home and my home-of-origin. I told him about my first attempt at my newest hobby and before I knew it he and my family of five were all standing on the shore of a friend's stocked pond with lines in the water. We threw back the bass and kept the bluegill. I was excited because I had a wonderful recipe which I hadn't been able to use for several years. We had 18 fish total, which Dad filleted and shared with us. I turned half of it into Bluegill Parmesan for tonight's dinner and flash froze the rest and threw them into a freezer bag to keep for later.
Here's the recipe:
Bluegill Parmesan 1/4 c. butter, melted 1/2 c. dry bread crumbs 1/3 c. grated Parmesan cheese 2 T minced fresh parsley 1 t. salt 1/2 t. paprika 1/4 t. dried oregano 1/4 t. dried basil 1/4 t. pepper 1 pound bluegill fillets (perch or crappie may be substituted)
Combine bread crumbs, Parmesan cheese and seasonings in shallow bowl. Dip fillets in melted butter then coat with crumb mixture. Place in a baking dish and bake, uncovered, at 350 for 20 minutes, when fish flakes easily with a fork.