I arranged the recipes for each of these three dishes separately so make sure and read through to decide when to make what according to your preference. Remember to look for responsibly farm raised fish when wild is not in season or available. Fresh is always better if you can get it. Some coastal seafood markets will overnight to you and you can find them online.

What You’ll Need…

For fish… 

Fresh salmon filet – skin removed (plan for about 6 oz per person)

1 tsp Extra virgin olive oil

1/2 tsp fresh cracked pepper

Prepare grill and bring to medium high heat…

Wash fish and pat dry.

Coat fish very lightly with 1 tsp olive oil and sprinkle lightly with black pepper.

Grill fish on one side for about 3 minutes then flip and grill for 2 until medium rare on inside.

Remove fish and cover loosely with a sheet of tin foil. It will continue to cook a bit after removing so be careful not to over cook.

Serve with reduction sauce spooned over top.

For reduction sauce…

1 pint fresh blueberries

1 tbsp fig infused balsamic vinegar

1/2 tsp sugar

2 tbsp butter

1 tsp finely chopped shallots

1/2 cup red wine

First…

In a small pot melt butter over medium heat…

Add shallots and stir for 1 minute.

Then add sugar, vinegar, wine and blueberries.

reduce to medium low and simmer for 30 minutes stirring occasionally.

Set aside to cool and serve over fish.

For risotto…

1 1/2 cups arborio rice

1 tbsp butter

48 oz chicken or vegetable stock

8oz crimini mushrooms (sliced)

1/2 medium onion (chopped)

1 cup red wine

1/2 cup grated parmesan cheese

1/2 lemon

First…

Warm chicken or vegetable stock and red wine in a pot over medium low heat and have a ladle handy.

Next…

In a large skillet over medium heat, add sliced mushrooms and stir occasionally until cooked. They will produce enough liquid of their own to cook in and no oil or butter is necessary. Once cooked transfer to a bowl and set aside.

Next…

Add butter to skillet and melt.

Then add dry arborio rice and stir in pan (so as not to burn) and continue to stir until rice is toasted (about 2 to 3 minutes)

Ladle about a cup of warm stock over rice and stir. Continue to stir on and off until liquid is absorbed.

Repeat this process continuously adding 1 ladle of liquid at a time and stirring until rice is cooked “al dente” (tender with a slight firmness to bite), then reduce heat to low.

Next…

Add mushrooms and parmesan cheese and stir. Squeeze lemon over top and serve hot.

For salad…

2 heads of fresh chilled romaine lettuce (washed and cut)

Caesar dressing…

1/2 cup grated parmesan cheese

1/2 cup extra virgin olive oil

juice of half a lemon

1 tsp fresh finely chopped garlic

1/2 tsp worchester sauce

1 tsp mayonaise

salt and pepper to taste

1 tsp finely chopped anchovies (optional)

croutons

To make…

Mix ingredients for dressing well and in a large bowl, toss desired amount with chilled cut lettuce and croutons.

This caesar salad recipe was shared with me by one of my oldest friends and bandmates, Stanton Langley, from Birmingham, AL. He is a great cook and has perfected the recipe over the years. I think you will enjoy it. It does not call for a raw egg like classic caesar dressing does but if you want to add one then by all means do. It does however, call for anchovies. I am not very interested in eating anchovies alone but chopped up very finely and in the dressing it adds a great flavor. You may want to start with a smaller amount of anchovy and add to suit your taste.

© Ken Johnson Hillbilly Supper Club 2017

What You’ll Need…

For Fish…

(4) 6oz pieces of fresh red snapper

1/2 cup panko bread crumbs

1/2 cup Italian style bread crumbs

1 cup corn flakes (crushed)

salt and pepper

extra virgin olive oil

6 medium sized potatoes (peeled and cut into quarters)

4 tbsp unsalted butter (divided in half)

1/2 cup whole milk

1 tbsp organic garlic powder (We use Russell Farms Vernon, B.C.)

salt/pepper

For Salad:

1 small Vidalia Onion (chopped)

1 medium heirloom tomato (chunks)

2 big handfuls mixed greens (spring mix)

1/3 cup olive oil

juice of half a lemon

1 tbsp apple cider vinegar

1 tsp sugar

salt and pepper

First prepare salad…

In a small bowl… Whisk together olive oil, lemon, vinegar, sugar, salt and pepper…

Pour over onion and tomato pieces… Stir to coat, cover and set aside to marinate for at least an hour. (do not refrigerate because refrigerating tomatoes makes them lose their flavor)

For Potatoes…

In a large pot bring 2 quarts of water and 1 tbsp of salt to a boil over hight heat.

Place peeled and quartered potatoes in pot. Cover and reduce heat to medium. Boil potatoes until they can be pierced with a fork but don’t wait until they are falling apart. Check after 20-25 minutes.

Next…

When ready, do not pour ALL of the water out…

– Drain potatoes but reserve about a 8 ounces of starchy liquid…

Leave that in pot and return to medium heat.

Add butter, organic garlic powder, whole milk and 1/2 tsp both of salt and pepper. Stir and cook for 30 seconds and then pour half of the liquid into a mixing bowl and set aside to cool for use with fish.

Then…

Add potatoes to remaining mixture. Remove from heat and with a hand mixer on a low setting, cream potatoes…  Salt and pepper to preferred taste… Add more organic garlic powder if desired. Then place on lowest stove top setting to stay warm until ready to serve, stirring occasionally.  Add a splash of milk and blend again just before serving.

For Fish…

Try to find freshest fish available. If you are in an area where it is not available look online. Some seafood markets will overnight their product to you (on ice) at a reasonable cost.

Preheat oven to 400 degrees.

Place fish fillets on a plate

In a mixing bowl, mix panko bread crumbs, Italian style bread crumbs and crushed corn flakes…

Place mixing bowl with reserved starchy water (now cool) next to bread crumbs.

Heat 3 tbsp extra virgin olive oil in iron skillet on stove over medium to medium high heat…

Next…

Place fish in starchy liquid bowl and flip over to coat evenly on both sides of filet.

Then place transfer to bread crumb bowl and turn to coat both sides with bread crumbs… Quickly place in skillet. Cook for 2 minutes then turn fish over and cook other side for 2 minutes.

Place fish in 400 degree oven for 5 minutes… Remove and lightly salt… Add a squeeze of fresh lemon and cover loosely with foil.

Next… Toss marinated onions and tomatoes with fresh greens.

To Plate…

Place a scoop of warm creamed potatoes on center of plate and top with fish. Accompany with tomato and onion salad and serve with lemon and remoulade or tarter sauce.

© Ken Johnson Hillbilly Supper Club 2017

Andi tells me that this is one of her favorite dishes that I make for her and that I should share it with you so… I’m doing what she says. I came up with the recipe one night while just trying to use up some stuff we had in the pantry and freezer. Except for the peas! Fresh is best when you have it. It’s always so nice to use fresh ingredients from Andi’s garden and the green peas this year are delicious. You can certainly use frozen but fresh is always best so check with your farmer’s market if you aren’t growing your own.

You can absolutely use regular wild shrimp if you can’t find royal reds but if you can find them they are a little sweeter and almost like a cross between crawfish and lobster. They usually come “heads on”.  Fresh or frozen is fine. When you boil them it creates a nice light seafood stock. After you remove the shrimp, add your pasta to the same water and it will turn out with a very nice flavor.

As always, it’s best to practice good Mise en Place, (the French term for “everything in it’s place”).  If you prepare all of the ingredients ahead of time and have them at your fingertips, it makes it easier for you to relax and enjoy a glass of wine and the whole cooking process.

One more thing about this dish… Don’t worry! You don’t have to stuff a pea into every shell. They will find a way in there on their own… So pour a glass of wine, put some music on and here we go…

What You’ll Need:

I tsp liquid crab boil (i.e. Old Bay or Zatarain’s)

1 lb of Royal Red shrimp

1 stick of butter (unsalted)

1 teaspoon fresh chopped garlic

I tbsp creole seasoning (i.e. Zatarain’s, Tony Chachere’s or Louisiana Brand)

1 cup of fresh or frozen green peas

16 ounces of small pasta shells

2/3 cup of half and half

2/3 cup grated parmesan cheese

2/3 cup of dry white wine (pinot grigio works well)

1/2 cup chopped fresh green onion or chives

lemon wedges

salt and pepper

First…

Add a pinch of salt and 1 tsp liquid crab boil seasoning to at least 3 quarts of cold water and bring to a boil in large pot.

Next…

Boil shrimp for four minutes then carefully remove them with tongs or spoon and set aside. Save water and let it continue to boil to use for pasta.

Next… Check “al dente” cooking time on the box and subtract 1 to 2 minutes…

For small pasta shells – 5 minutes. They will cook at bit more after they boil.

Set timer… Add pasta to the same boiling water that the shrimp was in.

NOTE: Two things that are important about getting good results with pasta… Use lots of water and don’t over cook. Remove pasta promptly after timer sounds pour into colander and set aside.

While pasta is cooking, peel shrimp and cut into 1/2 inch pieces. Set aside.

Bring it all together…

In a large skillet, over medium heat, melt half a stick of butter. Once butter has melted add creole seasoning and garlic and sauté for 1 minute while stirring well.

Next…

Add white wine, stir and reduce heat to medium/low… Quickly add shrimp, half and half, peas, green onion, grated parmesan and pasta… stir for about 30 seconds. Add a pinch of black pepper.

Almost done…

Mix well until peas find their way into the pasta.

Let simmer for 2-3 minutes on medium/low heat. Taste and add more creole seasoning if desired.

Lastly…

Squeeze fresh lemon juice over top and serve hot with crusty french bread.

© Ken Johnson Hillbilly Supper Club 2017