Episode IX is now online
I was fortunate enough to get out of the cold Northeast winter last week and go fishing out of Ft. Lauderdale for Sailfish. The conditions weren't exactly right and we had to work for what we got, but ultimately we prevailed. Here is a brief, 5 minute wrapup of the trip. Click the menu above to watch this episode.
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Don't try this at home
The Delaware River is a nice cool 34 degrees and the water is fairly high. Being the dumbasses that we are though, we attempted to wade out to the middle to try our luck on some Walleye. After almost getting swept away by the current we thought better of it and fished from solid ground instead....and got skunked. Spring better get here soon because I'm starting to act like a woman who's PMS. Hell, I may even go back and try again tomorrow just to get out of the house and wet a line.
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Looking for a Trooper
We are getting ready for a big 2nd season of the Brownie Troop Fishing Show, we have many trips booked and we will be tackling some of the best fish in our waters this year. We are always looking for more ideas so please keep those invites coming, I read all emails.
We are looking for an intern/second cameraman for the upcoming year. If you'd like to get on board with us you must be willing to drive, have very flexibile hours, live somewhat locally, have a great attitude, shut the fuck up, and have a pretty chill personality. Also, it would help if you weren't really that into fishing, we want you to be running the camera, not cranking in fish. The upside is that we have a lot of fun and meet a lot of really cool people. Someone with filming experience would be preferable but not essential. Drop me a line at vealmarsala@gmail.com if you'd like to take a crack at the gig.
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South Florida 2/15/09
Man is it nice to be in Florida in February. The bad news is that my stay here is way too short and I'll be home in 2 days. I have been fishing, a lot. Yesterday I chartered a boat out of Ft. Lauderdale with Captian Phil Dunn on the Fillamagilla. We got off to a slow start but things eventually picked up with the Sailfish (pictured above) and Dolphin. This was filmed for a future episode of the Fishing Show, season II will begin shortly, stay tuned.
This is my favorite fish dinner in the world, fresh Mahi-Mahi. Really good, fresh fish requires very little doctoring--these filets were dusted lightly with flour, dipped in 3 eggs with 3 tbsps. of water, and lightly coated with Panko bread crumbs and then fried slowlly in olive oil until golden. Jesus this was good, even the little kids in the house went batshit for this meal.
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Time for a quick Veal timeout
If you pay any attention you have probably noticed that I love to eat. I worship good food and I know how to celebrate it. If you give me my choice of anything I will always come back to veal, when it's cooked correctly. This means that the cutlets should be tender and not chewy in any way. It's very easy to overcook veal, like 30 seconds can make the difference between shoe leather and glory. This is how I make veal marsala, a simple gourmet dish that when done correctly is one of my favorite dishes, hence my email address.
Get some veal scallopine, thin cutlets of veal, and pound the shit out of them with a mallet. Season the cutlets with some salt and pepper and dredge them lightly with flour. Heat some olive oil and butter in a pan (maybe a half inch of oil and 2 tbsps. butter) Crank the heat up to medium high and brown the cutlets for 3 minutes per side, no more, and maybe even less depending on how thin you have pounded them. Remove your cutlets to some paper towels and set them aside.
Dump out the oil from the pan and return it to the the burner. Add 2 more tbsps. of butter and dump in one container of chopped mushrooms and brown them on medium heat. The mushrooms will release some water, keep browning the mushrooms until the water is gone. Pour in some marsala wine (1/2 cup) now and cook until it starts to thicken. Now pour in a cup of chicken broth and crank up the burner and cook it down for a few minutes, stir while you do this.
At this point you should have a pot of water boiling on a separate burner which you will use to cook your pasta or noodles. In these pictures I served it over PA Dutch egg noodles, which I prefer for this dish. Spaghetti would work of course. Anyway, now add your cutlets to the marsala/mushroom pan and cook them on high heat, folding them in and out of the sauce. If the sauce has been reduced too much you can add more chicken broth. Now drain your egg noodles (or pasta) and serve the cutlets over the noodles. Add a good amount of salt and pepper too, and drink some red wine while you're at it right?
I don't care if they torture little animals so I can eat veal. It's not my problem so please don't write to me with that shit. Thanks.
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