Eleven lords a leaping, Numb, Fish-n-Chips Recipe

“I have heard of a man lost in the woods and dying of famine and exhaustion at the foot of a tree, whose loneliness was relieved by the grotesque visions with which, owing to bodily weakness, his diseased imagination surrounded him, and which he believed to be real. So also, owing to bodily and mental health and strength, we may be continually cheered by a like but more normal and natural society, and come to know that we are never alone.”
― Henry David Thoreau

December 5^th, 2012

 http://www.youtube.com/watch?v=W_-qRcHAhzk

Those crusty eyelids slid open like rusted over garage doors, shifting the Earth beneath my burdened body I made my way for the water lapping at the edge of my desires to cast free from this stalagmite ridden enclave.  What a fool to have forgotten I am a water dragon!  The buoyancy of the Mother’s tears will carry the most pressing weight until I have at last gained momentum; the sunset awaits my baptism . . . free at last, I’ll take flight at the crest of an amber horizon.

This morning, I have risen from the depths of my own imprisonment, the  chamber of secrets no longer gripping my mind with doubt and trepidation.  Maybe it was the 16oz bloodied ribeye that I ravenously devoured last night, maybe it was the correct prescription of unlimited sleep . . who knows – all I know is that I am wide awake and grateful to have shredded my pity like the remaining scraps of grizzle on my dinner plate last night.

Where to begin?  How long have I been gone?  A list, best to start with a definitive list so as not to become overwhelmed by the surmountable tasks needing my most adamant attention.   And coffee, more coffee . . . a jumpstart is best accompanied by some Tanzanian dark roast and tightly fitting sneakers; amazing how the shoes you strap on can either undermine your evening intentions or escalate your matching pin-striped demeanor.  The time is 10:19am, if I strategize and work diligently I can finish this Thursday with some sort of redeeming sensation of accomplishment.

Are any of my recent nocturnal escapades worthy of sharing in detail?  If they were, they would likely be at the forefront of my thoughts and pour out onto this journal – Numb.  That is what I leave you to consider, the very state of my existence these past few days.

 Definition of NUMB

1: devoid of sensation especially as a result of cold or anesthesia

2: devoid of emotion : indifferent

Mr. Wilson’s annual “12^th day Party” or spinoff of his birthday celebration (which actually takes place on the 2^nd of January every year) will be taking place this Saturday and it requires the creation of some culinary nibbles . . . good thing somebody woke out of his coma (even the great prophet Moses couldn’t fix Mr. Wilson’s feeble attempts at prodding food into some entitlement as an edible meal)  A brief grocery list will be devised but until then I’m thinking fish-n-chips as I have a case of potatoes & a boatload of halibut scraps in the freezer.   

Fish-n-Chips Recipe

Ingredients

For the fries:

• 1 gallon safflower oil
• 4 large Russet potatoes
• Kosher salt

For the batter:

• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• Dash Old Bay Seasoning
• 1 bottle brown beer, cold I like to use a smoked porter
• 1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips
• Cornstarch, for dredging

Directions

Heat oven to 200 degrees F.

Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.
Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.
In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.
Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.
Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.

The Water Dragon Awakening . . . well, slowly - not quite Awake yet!

“We must learn to reawaken and keep ourselves awake, not by mechanical aids, but by an infinite expectation of the dawn, which does not forsake us even in our soundest sleep. I know of no more encouraging fact than the unquestionable ability of man to elevate his life by a conscious endeavour. It is something to be able to paint a particular picture, or to carve a statue, and so to make a few objects beautiful; but it is far more glorious to carve and paint the very atmosphere and medium through which we look, which morally we can do. To affect the quality of the day, that is the highest of arts.”
― Henry David Thoreau

December 3rd, 2012

Exhaustion gripping my body, Contemplation for consideration, Resolution leftovers scraped from the plate . . . it’s been a few days since I’ve entered anything in my journal and for good reason(s).  A snapshot of the past few days would have you believing that I danced out my emotions for nine hours, that I cooked up some killer New Years brunch cuisine and embraced a friend who lost her only daughter just one week ago, that in a fit of fatigue I babysat Sister Mary Cleo’s three little children and finally, that I wrapped up this four day sabbatical by taking Mr. Wilson out for his 55^th birthday dinner at an “upscale” restaurant named Jar  . . I woke up at 11:23am this morning, I could have slept all day! 

Such highs & lows, like the rise and fall of the Roman Empire I’ve had so much in my mind and heart it’s been a little difficult to hold onto any given page for too long.  What I want, and what I need . . . blended together like sweet-n-sour mix, a handful of iced over intentions and a good pour of Patron tequila passion – this Margarita of life seems to be packing plenty of punch (and if not handled wisely – plenty of hangover regrets).  Yeah, I’m still a bit dazed and confused . . . manana might bring more clarity.

With the conventional New Year’s out of the way, I always look onward towards the Chinese 2012 New Years on January 23^rd “the year of the Water Dragon”.  I myself, was born in the year of the Fire Dragon  http://www.metaphysicalzone.com/china/dragon4.shtml  and find it easy to identify with the characteristics attributed to the dragon personality.  Honestly, I’m a bit tired of defending my keep  . . . seems that with all the benefits of being a mystical, intuitive, fire-breathing creature . . . not only do peeps want a good look at you, but their drawn to the appeal of a Dragon trophy head mounted above their fireplace mantel.  My wings are unfurled, perhaps it’s time to creep from my liar and give a little show.   Let me all know what this mo-fo can do!  That might just remind them as much as myself – “you want some of this?”  Bring it on!

Diverting back to culinary purpose, our dinner last night at Jar was good, if not overpriced for pot roast & coq au vin.  The oxtail dumplings were that – exactly that!  Just shredded beef essence in a light beef broth with a few medium diced butternut squash cubes.  In my opinion, everything was two snips short of the correct salt amount (the oversized “grilled” asparagus lacking it entirely).  The dessert adorning one long stemmed candle as it’s sole garnish, was a chocolate mousse “terrine” neither formidably decadent nor lacking sufficient sucrose.  The success of five years in holding their location might be attributed to the limited size of the restaurant – roughly 110 seats and a rather limited menu featuring a la carte steaks and only a few options of seafood.   The ambiance was modern nostalgic;  most notably – the chairs were all on wheels . . a bit too much like a retirement home mess hall.  The service was impeccable – I give it 7.7 out of 10 Scotty stars.

Pot Roast would probably suit this entry – a favorite carnivore concoction, homey in all of it’s manifestations it can certainly be doctored up with a little innovation. 

Chef Scotty

Pot Roast Recipe

Ingredients

• 2 teaspoons olive oil
• 4 pounds boneless chuck roast
• 1 onion, chopped
• 3 carrots, peeled, cut on bias
• 2 parsnips, peeled, cut on bias
• 2 cloves garlic, minced
• 2 bay leaves
• 2 tablespoons thyme
• 2 cups red wine
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Options:  add 2 tablespoons of  garam masala, fresh tarragon &/or thyme, montreal steak seasoning, or liquid smoke

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, carrot, parsnip, garlic, 1 bay leaf & thyme in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, add red wine and cover.
3. Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.