Catch of the Day! Pickerel and Silver Bass

We were lucky enough to enjoy this Pickerel and some Silver Bass for dinner from when my DH and DD went fishing on Lake Erie.

Look Mom! Dinner tonight is Pickerel caught on Lake Erie.

Silver Bass, is a fish that my DH and fishing buddy usually throw back when they are out on the lake. My DH decided to keep a few to give the fish a try. After doing some research, many fishermen do keep the Silver Bass and recommend soak the fish in milk for at least an hour or overnight.

Catch of the Day! Pickerel and Silver Bass

Pan Fried Pickerel with Green Beans on a bed of Cream Polenta

Pan Fried Pickerel with Green Beans on a Bed of Creamy Polenta

Mise En Place

Mise En Place for Fish

Mise En Place for Fish

  • Fresh Fish Fillets of your choice
  • 1 package of Fish Crisp 
  • 5-6 tbsp. of Emeril’s Essence
  • 2 cups 2% milk
  • canola oil

Soak the fish fillets in enough milk to cover the fish for at least an hour or overnight; covered and refrigerate.

In a 12-inch Cast Iron pan, heat oil at medium high. Add enough oil so it is 1/4 inch deep.

In a shallow dish, add Fish Crisp and Emeril’s Essence Creole Seasoning | Emerils.com mix together.

Shake off excess milk from fish fillet. Dip fish into the coating mixture, and evenly cover fillet. Set aside and continue to coat each piece of fish. Discard remaining milk and coating mixture.

Pan fry in canola oil, approx. 2-3 minutes per side.

Do not add too many fillets into the pan at one time. The temperature of the oil will drop with every piece of fish that is added. The fish will be greasy and/or soggy. 

Better to fry in small batches for a crispy coated fillets.

For the Polenta side dish, I followed the package instructions with the addition of fresh corn removed from the cob, and grated Romano cheese.

Pan Fried Fish Fillets with Polenta and Steamed Green Beans.

Pan Fried Fish Fillets with Polenta and Steamed Green Beans.

I thought that the Silver Bass had a ‘sweet’ taste  in comparison to the bland taste of the Pickerel. But the texture of the Pickerel was much more favourable.

Weekday Wrap Up 5

Here are the latest pictures from the 5 o’clock rush kitchen for this week’s Weekday Wrap Up.

For more pictures follow the5oclockrush on Instagram

Chef Kim

Weekday Wrap Up 5

Weekday Wrap Up 4

I apologize for no Weekday Wrap Up post for last week. It was a busy week with my DD returning from her trip to Italy and the rest of the week spent at the trailer. So I assumed that no one wanted to see the pictures of burgers and dogs or our trip to KFC cause the weather was so soppy!

On the holiday weekend, the smoker was hard at work. This time, it was a pork shoulder, a side of salmon and a whole chicken.

Tip: Utilize the freezer and pack individual portions of leftover smoked meat and salmon for Back-to-School lunches. Pics included.

Here are the latest pictures from the 5 o’clock rush kitchen for this week’s Weekday Wrap Up.

For more pictures follow the5oclockrush on Instagram

This weekend our trailer park is hosting its annual ‘Pasta Dinner’. All the ‘Italians’ in the park make a homemade pasta and sausage for dinner with all the fixings. YUM!

No cooking for me on Saturday ;)

Enjoy the beautiful weather this weekend.

Chef Kim

Weekday Wrap Up 4

Weekday Wrap Up 3

Here are the latest pictures from the 5 o’clock rush kitchen for this week’s Weekday Wrap Up.

For more pictures follow the5oclockrush on Instagram

This week’s latest recipe was Pesto 101 | the 5 o’clock rush so sign up to the 5 o’clock rush blog to receive the most recent posts and recipes via email. Or the 5 o’clock rush on Bloglovin

Have a great weekend and bring an umbrella for your outings to the local markets.

Chef Kim

Weekday Wrap Up 3

I’m still struggling and eating my cold dinners as I try to get decent pictures using my DSLR. Any tips or pointers on getting better food pictures would be greatly appreciated.

Pesto 101

It is summer. The fruit and vegetable crops are coming into the season in our gardens and farmers markets. This past weekend at the trailer in a torrential rain storm with limited TV choices, I watched a cooking show where the chef blanched the basil before making her pesto. Intrigued, I called on my Mom and Dad’s abundant basil crop to try it myself.

This potent sauce is versatile—on pasta, in an omelet, and paired with chicken—and because I can freeze it, I can make pesto when basil is at its best and then continue to enjoy it through the fall. Bonus!

Pesto 101

Yields 2-250 ml Mason Jars
Whole Wheat Flatbread Pizza with BBQ Chicken, Brie and Pesto Sauce

Whole Wheat Flatbread Pizza with BBQ Chicken, Brie and Pesto Sauce

Mise En Place

  • 1+ cups extra virgin olive oil
  • ÂĽ cup Parmigiano-Reggiano cheese, grated
  • ÂĽ cup pine nuts, toasted
  • 3 whole garlic cloves, blanched, peeled, sliced*
  • Large bunch Genovese basil, approx. 3 cups, picked and blanched
  • 2 tsp. kosher salt
  • ÂĽ tsp. ground white pepper
  • 4 tsp. blanching water**

Bring heavily salted water to boil in a saucepan.***

Prepare a bowl of ice water ready.

Reduce heat to low and simmer; place the garlic cloves in the simmering water. *I don’t enjoy the after taste or ‘garlic breath’ from a pungent garlic flavour in any sauce, poaching the garlic helps to reduce this.

Also add the leaves and smaller stems of the Genovese basil in the water. Do not overload the pot, if necessary blanch in 2 stages.

The basil will turn bright green and it really only needs a few seconds (about 15 secs) in the simmering water. Remove the blanched basil and immediately place in bowl of ice water. Drain immediately, squeeze out excess water.

Once the garlic has softened, remove from the simmering water, peel and slice.

Reserve approx. ÂĽ cup of the blanching liquid.

What I discovered from a quick blanch before blending softens the basil, and this helps it emulsify more easily to produce a smoother yet full-bodied sauce. Another great reason to blanch purely cosmetic a brighter green color that holds for several days. 

Making the Pesto:

A traditional pesto is about the ingredients that go into it. Use the best quality ingredients you can find and afford.

Basil, pine nuts, cheese, and extra virgin olive oil.

The manner in which these ingredients are combined tends to differ from chef to chef. As its name implies, pesto, it comes from the Italian verb pestare, which means to crush or mash that is why it is traditionally made using a-mortar and pestle.

I’ve never attempted to make pesto with that much elbow grease or time, although some swear that pounding gives you the best flavour.

I prefer to use a blender. I think the blender’s tapered shape help the ingredients get purĂ©ed more evenly as they are drawn into the blade. You’ll have to help the purĂ©eing along by periodically stopping the motor and moving the ingredients around with a spatula or a spoon.You don’t want to just let the blender run and heat up the components of the sauce.

Another preferred method is using a food processor. I think the ingredients tend to bounce around and fly onto the sides of the bowl, resulting in an inconsistent texture.

Whatever method use choose, the result will be a great sauce.

  1. Start by pulverizing the garlic and pine nuts together.
  2. Remove excess water from blanched basil leaves.
  3. Then add the basil and pulsed it until finely minced.
  4. Add the 4 tsp. of reserved blanching liquid.
  5. When well blended, add grated cheese, salt, and pepper and whirl until just blended.
  6. Taste and adjust seasoning.
  7. Add as much extra virgin olive oil in a thin stream, stirring it in until desired consistency is achieved. Make sure to stir the olive oil in at the end, since blending olive oil at high speeds can give it bitter flavours.

Pesto can brighten your menu in many ways:
• Swirl a dollop into a potato, tomato, or white bean soup.
• Add a tablespoon to a simple vinaigrette for drizzling on grilled vegetables.
• Spread some on pizza dough as a base, in place of or in addition to tomato sauce. See dinner pic below.

Whole Wheat Flatbread Pizza with BBQ Chicken, Brie and Pesto Sauce

Whole Wheat Flatbread Pizza with BBQ Chicken, Brie and Pesto Sauce

Take advantage of this peak season for basil—you’ll get the best quality at the best price—by preparing several batches of pesto.

Refrigerate it in an airtight container, you plan to use it within a week.

Tip: Pour the pesto into ice-cube trays, freeze, and then put the cubes in a freezer bag for storage for up to three months. You can also freeze small amounts of pesto in little plastic snack bags (and then stack those in a bigger freezer bag) for when you want enough for just one portion of pasta or for a dollop in a soup or stew. If you flatten the pesto in the bag, the thin amount can be quickly defrosted by soaking the bag in tepid water.

**There was soooo much flavour in the blanching liquid and the consistency wasn’t what I was hoping for, so I decided to add it to my final sauce. You can definitely eliminate this step.

***Whenever I’m seasoning cooking water for blanching or cooking pasta, I use a ‘heavy’ hand with how much kosher salt I add. The water should have ‘the taste of the sea’. It imparts a lot of flavour.

More the 5 o’clock rush dinner dishes in the future will definitely incorporate my pesto :D