It's Blogapalooza! A chance for you to meet some exciting new writers AND score some exciting prizes. All you have to do is read my post, and then visit the 7 bloggers below and read their entries, and try to find the common phrase used in all eight. NOTE: It WILL be a phrase, so single words like "the" or "and" don't count! Once you think you have it, email it to Mike Wood and you will be put into the running for a great gift "basket" comprised of prizes personally selected by the eight bloggers. A random drawing from all correct entries will be conducted one week from today, with special preference given to those who choose to follow all eight of us!
And so, with no further ado, my (erica's) entry:
I felt bad that I pushed Monday Menu Madness onto Mike's Tuesday interview - I could have done it anyway - there was really no rhyme or reason for me to skip it.
Besides, Mike's recipe is too complicated for me to even ponder in the morning. I'm naturally a night person, forced into getting up early because I'm a teacher and a mom. So, yes, Mike, I can hear you right now saying "So make it at night, ya' weirdo." But I'm boycotting your recipe on general principal. How you like them apples, buddy? (I can say that to him. We're friends like that.)
So, I present my own version of a recipe. One you can make any darn time you want.
Those of you who are not from the Midwest probably don't eat pickled red herring every holiday season. But here, it's tradition, and sits on just about any Christmas hor'd'oerve table in a tristate area. Of course, the best way to do it is to catch your own fish and follow this recipe:
4 prepared fresh herring
juice of 1 - 1 1/2 lemons
4 tablespoons flour for coating
6 tablespoons oil
2 cups mild wine vinegar
2 cups water
3 bay leaves
2 allspice berries
1 cup onions
1. Wash the fish well inside and out in cold water and wipe dry. Sprinkle the stomach cavity with lemon juice and sprinkle with salt inside and out. Leave them to dry slightly, then dip them in flour.
2. Heat the oil and fry the fish one after the other for 3 minutes each side, turning carefully as they will break easily. Transfer them to a large shallow dish and leave to cool.
3. Bring the vinegar and water to the boil with the bay leaves, peppercorns and allspice. Cut the onions into rings, add to the pan and boil for 5 minutes. Leave the liquid to cool before pouring it over the herrings.
4. Cover the dish and leave to marinate for 24 hours in the refrigerator.
5. Cut into chunks and can if using later, or pour into jar and transfer directly to the holiday table. Enjoy!
Happy start of the holiday season to everyone. And, um, if you're wondering why exactly I'm writing this blogpost, check out these links and see if you can find the common phrases: