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Who’s in the kitchen with

TrailBlazer?

Pacific Coast Highway

Cooking By Lesley Tennessen, Dutch Oven Diva

A drive along Highway 101 will take you from Seattle all the way to San Diego. This beautiful drive will meander along the coastline, going through little hamlets and towns, some close to the coast, and some right on the coast. There’s plenty to see and do, from fishing to wine tasting.

When choosing what food you’ll want to enjoy on this trip, I’d say fish any day. It’s what I think of when I think of this coastline. Because there is such an abundance of fresh fish and seafood everywhere on this drive, I have provided recipes for some Fried Fish Tacos, a brothy Fish Stew, as well as a Sourdough bread recipe, since San Francisco is the home of Sourdough Bread, dating back to the gold mining days.

Enjoy! Lesley 10

AUGUST 2014 | TRAILBLAZER

Fish Tacos This is a quick and easy recipe for a beer batter that goes great with nearly any fish and seafood. It’s basically a fish-n-chips batter made with a good beer, flour and a little oil. The keys here are cold batter, hot oil and quality fish. This recipe works well with tilapia, cod, haddock, walleye, sea bass, snapper or halibut -- really any firm fish. You can even use it with shrimp, calamari or oysters. Enjoy and savor the flavor of the Baja. This recipe makes enough batter for 2 pounds of fish or seafood.

Setup:

12-inch Dutch oven 18 coals underneath

Ingredients:

• 2 pounds fish, shrimp, oysters, clams or squid • 8 tablespoons self-rising flour • 2 tablespoons olive oil • About a half a bottle of good beer • 1/2 teaspoon salt • Oil for frying • Kosher salt • 8 flour tortillas or 16 corn tortillas • Cabbage, slaw or crispy lettuce • Crema or plain yogurt flavored with lime juice

Preparation: Mix the flour, oil, salt and beer together in a bowl. Add the beer last and do it slowly, stirring all the time. You want enough beer in the batter to make it the consistency of pancake batter. Put the batter in the fridge for 20 minutes. After batter has been in refrigerator for 10 minutes, take out the fish and salt it liberally. Let it sit on the counter for 5 minutes or so, and then slice it into pieces about the size of a large shrimp. Light charcoal so that it is ready for you to heat the oil just as the fish is dredged and ready. When the coals are ready, begin to heat the oil to 350 degrees   (I use canola oil, but any vegetable oil will do.) When the oil is hot, dredge the fish into the batter and let it get coated thickly. Gently place it in the oil and repeat. Do not crowd the pot or deep-fryer. Do this in several batches. Fry until the fish is golden brown, moving it around the oil so it does not stick anywhere. This will take about 5-8 minutes. Let the fish drain on a wire rack or paper towels. Salt the drained fish with kosher salt. In another pan, lightly fry the corn tortillas to partially cook them, but do not make them crispy. Drain on paper towels. Assemble the fish, greens or slaw. Drizzle with crema sauce. Serve at once with an ice cold beer.

TrailBlazer Magazine - August 2014  

TrailBlazer is the monthly magazine for members of Thousand Trails campgrounds

TrailBlazer Magazine - August 2014  

TrailBlazer is the monthly magazine for members of Thousand Trails campgrounds