It has been a long time since we have had Morning Doves nest at eye level or even close to eye level. This nest appears as though it is in our oleanders but not. The nest is strategically place atop a horizontal 14 foot ladder normally used for painting. Gus is not going to use that ladder this season until the eggs have hatched and the babies have gained their wings for flight. This is such a joy to me as many years back I had a Morning Dove in a tree in the backyard two years in a row with thriving babies. I’ve posted those pictures which are so much fun.

Mom over time trusted me. However, the tree was lost during heavy winds and the dove abandoned the site. If you have not heard Morning Doves in the early morning it is a delightful cooing sound that warms your heart. I hope this new mom will gain trust in me like my previous one.

My kitchen was overcome with the aroma of boiled eggs which is not always a good or bad thing unless you’re the Greek critique who just stepped in the door.  Mr. Hubby didn’t like the fragrance one bit.  I hadn’t noticed but since it was 2 dozen eggs for a Christmas party the number of eggs was far greater than ever for what had been cooked and peeled in my kitchen.  I might consider buying the pre-boiled eggs next time but need to test them on us first.

The eggs were well received at the party and gobbled up quickly.  We put them out in batches of two 12 halves with the first going out with appetizers and the last two 12 halves going out with dinner.  The hostess insisted on serving in batches which did turn out well since those that missed getting one during appetizers were now able to grab one later.

2 dozen extra-large eggs,  hard boiled and then halved
1  cup mayo
2 tablespoon yellow mustard
salt to taste (careful that you don’t add too much)
3/4 teaspoon pepper
3/4 teaspoon Greek Spice (I use it everywhere)
garnish with Paprika and dried  parsley leaves.

Bring a large pot of water to slow simmer.  Using a spoon or egg cradle, lower each egg into the water.  Make sure the water covers the eggs.  Return the eggs to a slight bubbling simmer and then begin your timer to cook at simmer for 5-7 minutes.  I test one egg after 5 minutes to see if it is now hard boiled.  Using the egg cradle, remove the eggs one by one from the hot water and place in a cold water bath to stop the cooking.  If you cook the eggs too long then they will have the grayish edge.  Carefully peel each egg and then cut in half.  These two dozen eggs fit nicely on a full size cookie baking sheet.

Place the egg yolk into a medium size mixing bowl.  With a fork, cut the egg yolk until it is tiny little bits.  Add the mayonnaise, yellow mustard, salt, pepper and Greet Spice.  Mix with spoon and then with hand held mixer on low if necessary.  Whip up well and make sure to get out any lumps.  If you are used to using a decorating tube then select the largest decorating tip that you have so that the egg  yolk mixture doesn’t get stuck in the tube.  Swirl the egg yolk mixture into the empty egg halves so they look like a swirled ice cream cone.  Or, if you haven’t learned how to use a decorating tube, then spoon the egg mixture into the halves.  Garnish with Paprika and dried parsley.

 

If you like the recipe from KCinAZ, then give me a like or comment on this post. 😀  I’ll try to give you more fun recipes.

If I only had one cookbook in my library it would be “Timing is Everything by Jack Piccolo”.  There are no pictures and it doesn’t really have any recipes but it’s the best cookbook around for reference.  Want to know how long to cook the tuna in my “Drunkin Yellow Fin Tuna” or the Beef Tenderloin in  “Beef Tenderloin, Port Mushroom Gravy and Red Potatoes –  Date Night Dinner”.

Just turn to the appropriate meat section in the cookbook and look it up.  Tuna is considered a meaty fish found in the, of course, Fish Section.  Then it breaks down in the cooking methods of braise, broil, grill, pan fry, poach, sauté and steam.  For grilling it recommends a 6-8 ounce fillet or steak, then cook 3-5 minutes per side.  I’ll have to recheck my recipe to see if I followed their instructions.  You’ll even find a section on how to cook an egg, vegetables and rice along with storage time for vegetables, fruit and meats.

You won’t find it at the local book store unless it’s a used book store.  I found my second copy to take up to my cabin on Amazon.com and I costs around $4 for a used book and all the way up to $50 or $60 for a new un-used one.  The original price of the book was $16.95 so you can see how rare the new books are.  It’s no longer in print but worth the find.

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Many of you love the traditional English Beer Battered Fish n Chips but it’s just too much breading for my taste. I know, I don’t want to offend those English cooks out there but sorry… I want to taste the fish more than the breading. A light coating for breading cooked up crunchy is more to my liking. In this recipe I used regular Italian spiced bread crumbs and a light coating of unbleached all purpose flour. Since I just learned about Panko Japanese style bread crumbs, maybe I’ll experiment with that this time. This recipe is so simple and I do love fish n chips. Bite by bite, squirt a little lemon on a piece of the fish, add some tarter sauce to my fork and then pick up the bite and pop it into my mouth. Can’t wait until this evening to cook it up!

This recipe was inspired by one of my favorite Big Oven contributors, Sgrishka’s Chicken Milanese.  Fish fillets can be boring sometimes and I wanted to add a little flavor and variety to a typical fish dinner.

Ingredients

2 Salmon fillets 2  medium Eggs
Salt and pepper to taste 1  cup Dry bread crumbs Italian spiced
1  cup All purpose flour; for dredging 1  tablespoon Extra virgin olive oil

Preparation

Spread flour on paper towel or plate. Beat eggs with 1 tablespoon oil in second shallow dish to form a layer for dredging. Spread Italian bread crumbs on paper towel or shallow dish for the last dredging.

Prepare salmon fillets by patting dry any moisture that may be present.  Season each fillet on both sides with salt and pepper.   Bread fillets one a time. Dredge in flour, coating both sides and shaking off the excess. If fillets are firm enough use tongs to dip both sides in egg mixture, letting excess drip back into baking dish to ensure very thin coating.  If fillets are not firm enough you may need to hand dip each dredge.  Dip both sides of fillets in bread crumbs to form the final coating. Place on wire rack set over baking sheet, allow coating to dry for about 5 minutes. If preparing ahead, then refridgerate until ready to cook; around 1 hour max.

Preheat  large nonstick saute pans over high heat, add 2-3 tablespoons olive oil to form an even layer of oil on bottom of pan. Heat until a sprinkle of water sizzles  in pan. Place fillets in pan allowing enough room to form only one layer.  Cook 2-3 minutes until golden brown and crisp.. Flip over and reduce heat to medium.  Cook an addititonal 2-3 minutes until golden brown and fish appears slightly flaky. Drain on rack set over a baking sheet.  Warm plats in microwave for 3-4 minutes and then plate fish on warm plates.  Serve with lemon and tarter if desired.

If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀 I’ll try to give you more fun recipes.