123 in the Mojave Desert

2006-07 Trip to Needles Day 1 048
Originally uploaded by nwjonesfamily.

This is way too hot. Stay away in Aug, it's just too dang hot!

Fish Fry Fun

Beer Batter

2 lbs fresh or frozen fish filets

vegetable oil for deep frying

1/4 cup lemon juice1 cup all purpose flour

1 tsp. salt

1 tsp. paprika

1 12oz bottle beer

1/4 cup flour

Cut fish into serving size pieces. Sprinkle lightly with lemon juice. Sift 1 cup of flour, salt and paprika into mixing bowl. Add beer gradually, beating until batter is smooth. Put 1/4 cup of flour in a flat dish and dip the fish fillets to coat on both sides. Then draw each piece of fish through the beer batter; make sure each piece is coated well. Fry in hot oil 4 minutes, turning once. Batter should be dark, golden brown and crisp and fish should be cooked throughly. Drain on paper towels. Serve immediately.

Fried Catfish

3 or 4 Catfish fillets

1 cup Yellow Corn Meal

2 teaspoons Lawry's Seasoned Salt

Crisco or your favorite vegetable cooking oil.

Rinse the fillets thoroughly and then pat dry with a paper towel.

Coat the fish in the corn meal and season mixture, place it in a plastic bag and just shake it.

Drop into deep fryer at 325 degrees. Fry until it turns golden brown, about 5 minutes. Dump onto paper towel and allow to drain.

Serve with collard greens, macaroni and cheese, cole slaw and hush puppies.

Piping Hot Hush Puppies

2 cups yellow corn meal

1 cup plain flour (flour will give it lighter taste)

2 eggs

1 cup buttermilk (you can also use plain milk in a pinch, but nothing compares to buttermilk)

3/4 teaspoon seasoned salt. (Lowreys)

1/2 teaspoon ground pepper blend

1 teaspoon baking powder

2/3 teaspoon baking soda

1/8 cup bacon grease

3/4 cups Yellow Corn

Mix all of the dry ingredients in a bowl. Add eggs, oil, and buttermilk. Stir it all up until the flavors are thoroughly blended.

Turn your cooker on medium-high heat. When it's hot you can drop your hush puppies in using a tablespoon. Allow them to brown on all sides. They should begin floating when done.

Mango Tango Short Ribs Recipe

These ribs are falling off the bone tender. The combination of fruit and fruit juice coupled with exciting spices lends your taste buds to a true taste delight. This dish can be served as main course with rice or makes an excellent appetizer. Please note: Make sure and remove the pepper from the mango sauce before other ingredients are added to the blender.

4-5 lbs beef short ribs, bone in
1 lime, zest and juice
1 cup long grain rice

Dry Rub
2 tablespoons instant minced onion
1 tablespoon sweet Hungarian paprika
2 teaspoons instant minced garlic
2 teaspoons dried thyme leaves, crushed
1 teaspoon coarse salt
2 teaspoons ground allspice
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 tablespoon turbinado sugar
2 teaspoons fresh coarse ground black pepper
1 teaspoon cayenne pepper

Mango Sauce
1 ripe mango, peeled, pitted and cut into small cubes
1 cup orange juice
1 medium onion, peeled, chopped
3 garlic cloves
1 (14 1/2 ounce) can dice cut tomatoes
2 tablespoons cider vinegar
2 tablespoons turbinado sugar
1/4 cup dark raisins
1 habanero pepper

3 hours 30 mins prep

• In a small bowl, prepare the dry rub by thoroughly mixing all ingredients together.
  Wash the ribs under running water, pat dry, rub the lime juice over ribs; generously rub the dry rub into meat. Cover and refrigerate, allowing ribs to marinade for 4 to 6 hours.

• Prepare the mango sauce by placing ingredients in a heavy saucepan, make a slit in the pepper with a sharp knife before adding to the pot; bring ingredients to a boil, reduce heat and simmer until mixture is reduced and thick; approximately 20 minutes. Remove the pepper, puree remaining ingredients in blender, stir the lime zest into puree. Place in container and refrigerate until you are ready to prepare the ribs.

• Remove meat from refrigerator 30 minutes before cooking time and allow it to stand at room temperature. Preheat broiler on high, spray a broiling pan with cooking spray, place the ribs on prepared pan, broil until meat browns, and turn as needed in order for all sides to brown evenly.
  Remove meat from oven, place in heavy pot, pour mango sauce over meat, cover and cook at 300 degrees for 2 to 2-1/2 hours or until meat is tender. Several times during the cooking process, skim fat from broth.

• Cook the rice as per package directions, remove meat from sauce, skim additional fat if needed, pour sauce into small bowl and serve as a dipping sauce for the ribs or if serving as a main course, place ribs on top of cooked rice and spoon the sauce over.

Enjoy!