Three-Berry Refrigerator Cake

Recipe: http://www.publicradio.org/columns/prairiehome/sundberg/2012/09/11.shtml

Well, well, well. Not even bed time yet, and I have managed to get the last recipe done, and boy oh boy, is it looking good! The Supremes asked the Mr. if I had done anything for them to taste test lately. One won't be there tomorrow, but the other two will have no problem eating his share. I think they are getting used to a weekly treat, so when Mrs. Sundberg's recipe isn't a sweet one, I send one of my own along. Didn't take all that long to spoil them.

I did use a frozen pound cake, but whipped heavy whipping cream to mix in with the pudding and to top it with. I liked the idea of brushing the cake with orange juice. I think when it has had time to set, it will soften the cake a little and just add to the creamy, richness of it. It's sitting in the fridge now, and it won't be tasted until tomorrow, but it already looks good.

The loaf pan that I had was larger than the cake, but that just meant that the pudding/whipped cream/fruit mixture would have to be spread out to fill the gap. And there really was plenty of filling. Just more goodness to eat is my way of thinking. I had strawberries, raspberries and blueberries, but a lot of other fruits would do. Peach comes to mind as a possibility next time.

I will amend this post when I hear from the two taste testers tomorrow. The third one will be told in great detail about what he missed when he comes in on Monday.

They loved this and the salsa, and for a brief moment, discussed salsa on this cake. Men.

Thank you, Mrs. Sundberg.  :-)

Batter for Deep Fried Halibut

Recipe:http://www.publicradio.org/columns/prairiehome/sundberg/2012/09/04.shtml

I have to say that I really am not much of a fish person. Mrs. Paul's fish sticks were fed to me when I was young, and as an adult, I was always concerned with trying to bake fish and get it done all the way through. I am not, I repeat NOT a fan of sushi, intentional or because I undercooked a filet. Texture, the idea of it, a bad experience a long time ago have conspired to have me place fish down toward the bottom of my list of foods I like.

Well, this was good. Very good. I used a porter in the batter and drank the rest, so maybe that is why I liked it. No....it really was a nice crisp coating for the fish. Not that grease soaked breading that comes from fast food fish places, but a light, almost tempura-like crispness. I think it would be great on shrimp, scallops and clams, too. I fried it in my old, trusty, seasoned iron skillet because I always use it for frying, on the occasion that we indulge in fried foods, which isn't often.

The Mr. had some on a plate, topped with the salsa in the previous recipe, then he made a sandwich with it, topped with more salsa, and a splash of hot sauce. When he goes back for seconds, it's good. The last few pieces are going into a wrap, along with more salsa for his lunch tomorrow. He's always good about taking the leftovers in his lunch, but I don't really think he minded at all. 

Thank you, Mrs. Sundberg.  :-)

Southern Kick Salsa

Recipe:http://www.publicradio.org/columns/prairiehome/sundberg/2012/08/29.shtml 

This was a salsa adventure for me, because I have never made salsa of any kind. This recipe was very easy, and gives me all kinds of ideas for other salsas with lots of other ingredients. I know I said I wasn't going to substitute ingredients, but I lied. The Mr. can't handle raw jalapeño but likes the heat of it, so I added a small can of chopped green chiles. He loves peppers of any kind, but in their raw form, it's a no go. So to give it the little kick that he likes, I sprinkled some cayenne pepper on it, too. The whole idea of salsa is that kick at the end, so I was able to make it happen with those two additions.

Shoepeg corn was something I had heard of, but never bought, so after a little research, I found out that: The name 'shoepeg' comes from a shoemaking term used during the 19th century. The kernels resemble the wooden pegs used to attach soles to the upper part of shoes. I think anything with the word Peg in it is okay, but that's just me. :-) The only variety today is called Country Gentleman, and shoepeg corn has a long and delicious history in southern cooking. It is slightly sweet, and is a nice balance with the heat from the chilies and cayenne pepper that I added. If you like it hot, I would suggest the jalapeños in the recipe. I am not a huge fan of too much heat, but this has a long, slow burn that is just perfect. I don't recall ever eating black-eyed peas, either, also a southern ingredient, but the protein from the beans is good for us. If the beans you buy have sodium, you can reduce it by about 40% by rinsing them well under running water.

 That small dish in the first photo was quickly replaced by the larger bowl in the second photo. I forgot to give myself some mixing room. It makes a generous amount, and the Supremes are going to have some tomorrow. There's still plenty for us as well. I think this would really be good over a baked potato with some melted cheese, and I also think it would make a great spicy soup with some tomato sauce, juice and paste and probably some more seasonings.

The directions said to let the flavors incorporate overnight, but never having much patience, I tried it. And I like it! I bet I get 3 thumbs up from the ballistic missile boys tomorrow.

Thank you, Mrs. Sundberg.  :-)