HEE-HAW! What a mighty-fine day it truly is!
Today is so beautiful that I wish to share with you a li’l something I figure y’all would love. Blame Yesterday’s Chicken Fried Article for getting me tummy rumblin’ that I suddenly felt like doin’ some of me good ol’Kitchen Magic. Heh, Heh, Heh…
“Old Jack’s Broiled Badass Bass in Butter and Lemon Sauce Cajun Style…”
THE FIRST SIP…
Who doesn’t like fish? Well, I shorely do love fish! So yer Old Jack here is going to share with y’all Old Jack’s Broiled Bass in Butter and Lemon Sauce Cajun Style.
INGREDIENTS for THIS DAY’S CATCH ARE:
BLACK, RED and YELLOW PEPPER CORNS
GREEN and RED BELL PEPPERS
RED HOT CHILI PEPPERS
LIME AND LEMON
Remove the head, de-bone and fillet the Bass. Finely chop Onions, Garlic, Green and Red Bell Peppers, Parsley and *Chilis (as desired, for Texture and Taste). Slice a few slabs of Butter and Cheese (the more the merrier, if you’d ask me). Rough-ground some *Black, Red and Yellow Pepper Corns (as desired, for Texture and Taste). Roll and slice some Lime and Lemon (As desired and to add some zest and pinache to the whole shebang!).
Salt both sides of both slabs of filleted Bass. Mix ‘em finely-chopped Onions, Garlic and freshly ground Black, Red and Yellow Pepper Corns together in a bowl. Line half of the filleted slab of Bass with half of this mixture. Add slabs of Butter and Cheese (as rich as you’d wish for it to be) to the deal. Mix ‘em finely-chopped Green and Red Bell Peppers, Parsley and Chilis in another bowl and spread half of this over the slabs o’Butter and Cheese. Layer this with the Spinach Leaves. Top this layer with Lime and Lemon. Again, layer with Spinach. Layer this with the other half of the finely-chopped Green and Red Bell Peppers Parsley and Chilis. Top this with a fresh batch of sliced Butter and Cheese over these fellas (for Taste, Texture and Visual Palatability). Layer these guys with the other half of ‘em finely-chopped Onions, Garlic and freshly ground Black, Red and Yellow Pepper Corns Then top with the other slab of the filleted Bass fillet.
“…may seem like a whole lot, but it is DANG GOOOOOD!”
*NOTE: Imagine sandwiching the Mix in the Slices of Cheese an’Butter between slabs of filleted Bass.
Then, wrap the whole shebang in foil. Place in a deep baking pan. Put in an oven preheated to 400 degrees. And BROIL for about 15 to 20 minutes on each side. Serve in a platter lined with Lime and Lemon for some o’that good ol’ palatable Plating and Presentation—as well as—if you folks would wish to add a bit more o’that Tangy Taste. And, VIOLA! ENJOY!
By the way, this may be done outdoors over the campfire on top of ‘em red hot ‘coal. Same procedure for 15 to 20 minutes on both sides. Just put it in a fry pan and it will still come out MARVELOUS!
**NOTE: Use 1 Clove of finely-chopped Garlic and 1 Head of finely-chopped Onions For every 2.2 Pounds (1 KILO) of Bass. It may seem like a whole lot, but it is DANG GOOOOOD!
***NOTE: I a-comin’ clean on this… The FOTO ain’t mine fer me Files got corrupted with ’em darned virus artists. Heh, heh, heh. “FOTOS DON’T DO FOOD JUSTICE” I believe anyways.”
THE LAST DROP…
Jest a little treat, to remind us to ALWAYS Say Grace and Be Grateful before we partake of this glory-glory-hallelujah-wonderful-and-tasty bass.
You have just been “..Drinkin’ From A Dixie…”
May y’all be Safe and Well and…
“MAY THE LORD GOD ALMIGHTY BLESS US ALL AND SET US FREE!”
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