the post springtime at monahan’s seafood first appeared on 阿根廷vs沙特实时比分 market | fresh whole fish, fillets, shellfish, recipes, 2022世界杯小组赛时间表 & lunch counter-ann arbor, michigan.

written by jim

northern michigan develops and inspires important writers with a bent toward the outdoors.  amongst the best was jim harrison, whose fine and somewhat naughty road-trip novel “the english major” includes a (very likely) non-fictional whitefish sandwich at a diner in the village of epoufette.  located on us 2 west of the mackinac bridge, you’ll find epoufette around the half-way point of a 60 mile stretch of mostly public, sugar sand beach on the north shore of lake michigan.  pick a spot.  pull off the road.  take a dip and have a picnic.  it’s free.  harrison wrote like albert king played the blues; both had an emotional landscape to describe and the chops to deliver.  all they needed was a cool story as a vehicle to do so.

anyway.  the sandwich.  i imagine it was fresh local whitefish coated in an egg wash then dredged in seasoned flour before being deep fried.  harrison describes his sandwich as being topped with tartar sauce.   i think it might also have included iceberg lettuce and a couple slices of cardboard tomato that harrison probably removed.  it was served on (again…..imagining) a hoagie roll off the gordon’s truck with a side of overdressed, overly sweet, mayonnaisey coleslaw.  aside from the tomato and slaw, it sounds like a fine meal.

you, dear reader, can recreate and improve this michigan meal starting here at monahan’s.  get a third of a pound of whitefish fillets per sandwich.  dip them in an egg wash then dredge in dry drake’s batter mix.  shallow fry in a quarter inch of hot neutral oil till crispy (maybe 3 minutes per side).  build the sandwich on a hoagie roll or a brioche with our excellent tartar sauce, crunchy lettuce, and, when in season (now!), garden or farmer’s market tomato slices.  serve it with a lemon wedge and a mound of our slaw and you’re good to go.

how to make it really special?  well…

jim’s harrison’s whitefish sandwich

the post harrison’s whitefish sandwich – redux first appeared on 阿根廷vs沙特实时比分 market | fresh whole fish, fillets, shellfish, recipes, 2022世界杯小组赛时间表 & lunch counter-ann arbor, michigan.

• whitefish fillets- 1/3 lb. per sandwich
• salt and pepper
• dijon mustard
• masa harina or drake’s batter mix
• whole egg(s)
• corn meal

for the tartar sauce:

• mayonnaise
• dill pickles
• fresh lemon juice
• honeycup mustard
• tabasco

to complete the sandwich:

• bread
• roughly chopped romaine or iceberg
• tomatoes

generously season the fillets with salt and pepper.  coat them in a thin layer of dijon mustard then dust in corn flour (masa harina) or drake’s.  dip them in egg wash (a whole egg beaten with a little water).  finally, dredge them in medium grained corn meal.  let the coated fish rest on parchment or a cooling rack for a few minutes to let things firm up a little. shallow fry in a quarter inch of hot neutral oil till crispy (maybe 3 minutes per side). when done, get some additional salt on them while still very hot.  drain on a cooling rack over paper towel.

the bread is tricky.  what you want is a po boy roll from new orleans (an attempted baguette made impossible by that wondrous city’s oppressive humidity).  if you use a hoagie roll or a section of baguette, you’re shooting for a crust that’s hard enough to provide some mouth-feel, but not so hard that the sandwich ingredients will squeeze out and land on your lap.  also, excessive breadiness is excessive. feel free to remove some of the interior of the roll to feed the birds.  i like thinly sliced, gently toasted zingerman’s sourdough.  or try toasted and buttered english muffins (everyone gets two sammies and the tomato slices fit nicely).  cut your filets in a manner that will work with the shape of your bun.

monahan’s tartar sauce is delicious, but i love me some dill pickles…. ½ cup hellman’s mayo (or homemade), ½ cup fine/medium chopped good dill pickles, 1 tablespoon lemon juice, ½ teaspoon honeycup mustard, 1 teaspoon tabasco.   let the chopped pickles drain for a few minutes in a strainer and press out some excess brine with the back of a spoon, then mix everything except the pickles together with a fork. then go ahead and stir in the pickles.  taste and adjust things so you like it.  tartar sauce!

bread – fish – tartar – crunchy lettuce – good tomato slices (or roasted tomatoes or tomato jam when out of season) – bread.  lovingly cut your sandwich in two then plate it with a lemon wedge and slaw.

the slaw! alas, another time.

mary at everyday wines thinks a 2021 satrico bianco would be a fine accompaniment.  an ice-cold stroh’s or a bell’s oberon would also fit the bill.  cheers.

the post jim’s harrison’s whitefish sandwich first appeared on 阿根廷vs沙特实时比分 market | fresh whole fish, fillets, shellfish, recipes, 2022世界杯小组赛时间表 & lunch counter-ann arbor, michigan.

serves 6

• 2 medium spanish onions (sliced thin)
• 3 large garlic cloves (minced)
• 2 large sweet green peppers (cored, seeded and cut into strips)
• 1/4 cup olive oil
• 1 large bay leaf (crumbled)
• 1 can undrained san marzano tomatoes, diced
• 1 can tomato sauce (8 oz)
• 1/4 lb. lean smoked ham (diced)
• 1/2 lb. portuguese linguiça or spanish chorizo, sliced 1/4″ thick
• 1/2 cup dry white wine
• 1/4 cup coarsely chopped italian parsley
• 5 dozen manila clams or 4 dozen small littleneck clams, rinsed

stir-fry the onions, garlic and green peppers in the oil in a large skillet over moderate heat 8 -10 minutes until limp and golden.  add the meats and and cook for a few minutes. add the bay leaf, wine, tomatoes and their juice and tomato sauce.  simmer for 20-30 min. or until sauce thickens.

add clams, cover and simmer until all are open, 5-10 minutes.  garnish with parsley and serve with a crusty bread!

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looking down on one of thousands of oysters i’ve shucked in my life, never has one looked back up at me!

the first thing i did was to show this freak of nature to the staff. some laughed thinking it was a joke, some were puzzled or even scared, but all agreed that it was one of the plumpest, most succulent and beautiful oysters we’d ever seen.

do i call the news media?…a u of m marine biologist? or do i just squeeze a little lemon on it and experience something that no one has ever experienced before? i decided on the latter, so i dressed it up on a plate of ice, called my wife, a photographer and told her to get down to the market —fast! she arrived, captured the image, and as i picked the oyster up to savor it’s essence i took one last look at this amazing creature.

we looked eye to eye—and in a slow and almost sensuous way—the oyster winked at me!

on the verge of passing out, i just couldn’t do it. she remains, at least for the rest of this april fool’s day, on display at monahan’s seafood.

the post shocking new species discovery at monahan’s: seeing-eye oyster from wellfleet! first appeared on 阿根廷vs沙特实时比分 market | fresh whole fish, fillets, shellfish, recipes, 2022世界杯小组赛时间表 & lunch counter-ann arbor, michigan.

• 4 john dory fillets- 6-8 oz. each
• 2 carrots cut thin julienne
• 2 tomatoes, diced
• 2 leeks cut in thin julienne (use white and part of green)
• 3 cloves garlic, fine chop
• 2 zucchini, cut thin julienne
• 3 t chopped fresh dill
• 4 t olive oil
• 1/4 cup fish stock (available at monahan’s) or dry white wine
• salt and pepper
• 4 pieces of parchment paper 12 x 16 inches (available at monahan’s)

pre heat oven to 375º.

because the john dory fillets are fairly thin do a quick sauté of the veggies. heat pan over medium- high heat, add 2 t olive and add garlic until it just starts to brown. add vegetables (save tomatoes and dill till the end, save a little dill to top the fillets). sauté until vegetables start to soften, toss in tomatoes and dill and take off heat.

fold parchment paper in half and lightly brush all the edges with olive oil. divide vegetables equally on one side of each paper and season with salt and pepper. place each fillet over vegetables and drizzle with rest of olive oil and stock or wine, then sprinkle a bit of dill over fillets. fold the other half of the parchment over the top (as though you are closing a book) and crimp the outer edges of the parchment to seal the fish and other ingredients in the parchment. make sure to leave enough air in the packet for the dish to steam in the oven. place on cookie sheet or broiling pan and pop in oven for 12 minutes.

serve in pouch – tear into center of pouch at the table and get hit with the steaming hot, aromatic whiff!

the post john dory en papillote first appeared on 阿根廷vs沙特实时比分 market | fresh whole fish, fillets, shellfish, recipes, 2022世界杯小组赛时间表 & lunch counter-ann arbor, michigan.

john dory are known in much of the world as “saint peter’s fish” and are loved in europe, especially in france where” st pierre” is a favorite in bouillabaisse. no one knows for sure how john dory got its name but back in 1609 there was a ballad about a french privateer that was popular and i wouldn’t be surprised if they named the fish after this character. the st. peter part comes from the fact that the dark spot on the side of this fish is said to be the thumb print of st. peter when he picked it up to take a coin out of its mouth to pay his taxes.

we sometimes get imported john dory from the mediterranean but most of the fish that we see come from rhode island. they’re a little different than their european cousins (very similar but without st. peter’s thumbprint). we don’t see these fish often but when we do, it’s a real treat.

the bellies of this morning’s fish were full of butterfish that were so fresh that they would have made a fine meal! the meat of the john dory is sweet and delicate but also buttery and absolutely delicious, imagine a sole and pompano mix. the fillets work well in any sole or flounder recipe but they’re firmer and more versatile. sole would be a little delicate for today’s recipe (en papillote with vegetables) but the john dory worked perfectly.

john dory en papillote

the post 2022世界杯32强赛程表时间 first appeared on 阿根廷vs沙特实时比分 market | fresh whole fish, fillets, shellfish, recipes, 2022世界杯小组赛时间表 & lunch counter-ann arbor, michigan.

there are so many things that can be served as small plate finger food. smoked fish and smoked fish spreads are always a hit as is pickled herring, shrimp cocktail, shrimp rémoulade and lobster salad. instead of chili try some clam chowder and in place of buffalo wings try some buffalo shrimp.

another perfect super bowl dish is- spicy crab dip! our version uses fresh jalapeño peppers and piquillo peppers. served with a crusty crouton or crackers, your guests will inhale it. have a little class and add some seafood to your super bowl fare; your friends & family will thank you!

the post super seafood super bowl first appeared on 阿根廷vs沙特实时比分 market | fresh whole fish, fillets, shellfish, recipes, 2022世界杯小组赛时间表 & lunch counter-ann arbor, michigan.

the post buffalo shrimp first appeared on 阿根廷vs沙特实时比分 market | fresh whole fish, fillets, shellfish, recipes, 2022世界杯小组赛时间表 & lunch counter-ann arbor, michigan.

as this wonderful michigan weather puts a chill in our bones, there’s nothing like warmin’ up to a hot bowl of chowder. and what’s a fish market without chowder? it’s part of our history and all the credit goes to the people who brought us this hearty dish—the fishermen.

dating back to around the early 1700s, some say that chowder most likely originated at sea. there were early european references made in england and france. fishermen fishing the waters of the english channel would place a large pot or caldron (chaudière in french) over a fire to cook all day. they used ingredients at hand: salt pork, vegetables, milk and fish as it became available. they added hardtack or ship biscuits to help thicken it. after a hard day of work, the pot of “jowter” (english) or “chaudière” (french) became the meal of the day.

chowder certainly has evolved since those days and one thing’s for sure—it now enjoys universal appeal. it’s popular all over the world, spanning many regions and culinary circles and utilizing many diverse ingredients. chowder has become uber-popular at monahan’s throughout the entire year. we have quite a few loyal fans and chowderheads.

i have been cooking chowder/soup for years. from cooking maude’s (blast from the past) famous soups in big bertha (their 50-gallon soup kettle) to here at monahan’s. i’ve always enjoyed it—it keeps my knife skills honed and i love seeing it all come together and enjoyed by so many of our customers.

authentic chowders had salt pork, potatoes, onion, water, fish or seafood and were more than a soup, bearing a closer resemblance to stew. to me, there are no rules, it’s all right. jasper white says “the essence of chowder is making something great out of what is immediately available.”

chowders are usually pretty easy in preparation, a little choppin’, nothing fancy, and just keeping an eye on the pot. chowder is great to start a meal and it’s even better as the meal. it’s perfect for large gatherings and is truly best when made ahead, giving you more time to enjoy your company. chowder is a wonderful one-pot-dish, it’s great comfort food and the varieties are endless. so jump in the “chowdah” pool, grab your caldron and get your soup on!

here are my recipes for saffron-rice seafood chowder, new england clam & manhattan seafood chowders.

  —bernie fritzsch

check our instagram, facebook or twitter feed for our daily chowder.

the post get your soup on! first appeared on 阿根廷vs沙特实时比分 market | fresh whole fish, fillets, shellfish, recipes, 2022世界杯小组赛时间表 & lunch counter-ann arbor, michigan.