Hey, Chumley Masticar here. Miss me?
I’ve been on an extended publicity tour, if you must know. The Caribbean, West Indies, a spin around the Cape… all in the effort to spread the word about my story, In Over Her Head.
Oh, yeah, I get that it’s got a guy and a girl and they fall in love and whatever, but you know? None of it would have been possible without me. I give you these examples:
Who suggested Reel save Erica’s life?
That would be me.
And who told him how?
Also me.
Who did Reel send on the reconnaissance mission? He didn’t go. Oh, no. He sent ME.
Who did he direct to keep Puff Daddy busy so he could clue Erica in to all they’d be facing when facing The Council?
Again, me.
Who had his back when ol’ Nigel got a hook in his craw about Reel turning Erica?
Right again. That would be moi. And the list goes on.
So I have my public. Adoring fins all over the globe have tread in line for tides for my autograph, women tossing their shell phone numbers at me, fish fry flipping like they were outrunning a catch net… it’s been a love fest from one ocean to the next.
And the best news is, you haven’t seen the last of me. Isn’t that great?! Shows how important I am to our author and the readers. “More Chum!” they clamored.
Well, I’m humbled (if you can believe that) to say that I get a nice, prominent part in Wild Blue Under. Now I was a little miffed that Rod wouldn’t take me along when he went to Reel’s house. I mean, Reel did promise to set me up in a humdinger of a salt water tank with white sand and gently swaying fronds, perfect temperature, extra bubbles, all the scraps I could eat, but no. Rod, Mr. By-The-Book Tritone was having none of it.
So, at least I did play a rather important part in his and Valerie’s story, and you’ll all be able to see what it is on November 1. Pity it has to be so long, but do remember that In Over Her Head is still floating about--as am I. Perhaps I’ll swim into a bay close to you sometime soon.
Until Wild Blue Under, I bid you adieu.
And since we need a topic for discussion, and Robin so kindly made my author’s mouth salivate all day long yesterday, perhaps you’d like to share your favorite seafood recipe?
I trust none are made with remora…
Very finny post!
ReplyDeleteI have my own simple recipe/method for Wild Alaska Salmon:
4 salmon fillets
mayonnaise
seasoned breadcrumbs
fresh or dried dill
Spray a pan with Pam, lay salmon fillets in pan, paint with mayonnaise, sprinkle with dill and gently pat breadcrumbs over top. Bake for approx 20 minutes until the flesh flakes easily!
Shrimp in about any kind of dish or prepared in about any kind of way!
ReplyDeleteGreat post, Judi and Chum!
ReplyDeleteAnd Donna! LOL - I had Rich make that same dish in Breakfast in Bed. Well, except for the breadcrumbs. He just used more spices, dill, garlic/lemon pepper and basil.
My favorite is Spaghetti and Clam Sauce
One caveat. I love to make this with fresh clams but when I have to make dinner and don't have time to run to the fish store, I do this.
Robin's Spaghetti and Clam Sauce
1/2-3/4 c extra virgin olive oil
1/4 onion-minced (if you use too much, it tastes too sweet)
+- 3 teaspoons minced garlic (according to taste) Note: fresh garlic minced is a lot stronger than the store-bought minced garlic
parsley
lots of basil
1/4 t oregano
1 can minced clams (with juice)
1/2 c Vermouth
1 pound of really good spaghetti or linguini like DeCecco.
*All measurements are approximations because I never measure anything.
Put water on to boil for pasta. Use a good amount of salt (1-2 teaspoons depending on how much water) Salt changes the boiling point of the water and allows the pasta to cook correctly.
In a sauce pan, or I use an 8-9" cast iron frying pan, saute onion in olive oil. When it's translucent, add garlic and saute. Before the garlic begins to brown, add the juice of one can of clams, all spices, and vermouth. Bring to a boil and lower heat.
When pasta is almost done, add clams to the sauce and take the sauce off the heat. You just need to heat the clams, they're already cooked. If you over-cook clams, they get rubbery.
When you strain your pasta, do it quickly so that some of the pasta water ends up in your sauce. I dump it from the strainer into the frying pan and toss the pasta in the sauce there, and then move it into the serving bowl/platter.
I serve it with green beans (that taste great in the left over clam sauce) garlic bread, a beautiful Caesar salad.
Chumley, so glad to hear you're going to be featured prominently in Rod's story. You know I have a soft spot for you.
ReplyDeleteMargay
Very entertaining, Judi!
ReplyDeleteAnd it so happens I do have a delicious recipe for seafood. Buy the shrimp already peeled and deveined. Put them in a pan and pour a can of clam chowder over them and heat until shrimp are pink! Yum!
Amelia
I don't cook seafood very much, but I love crab legs with a passion! My other fave is shrimp cocktail. Love the sauce almost as much as the shrimp!!!
ReplyDeleteSigh... you see what happens when I go to bed too late the night before writing a post... Chum dives right in...
ReplyDeleteAs for his appearance in Wild Blue Under, readers will get to see him again, but he *might be over-stating his own importance. Don't tell him... not that he'd listen anyway.
Thanks for stopping by. Loving the recipes.
I'm Terry--I'll eat shrimp in anyway. I also really like whitefish (with capers!) or tilapia (again, pretty much anyway)!!
ReplyDeleteNovember will be here before we know it--and I'm sure with Chum, no matter how much of a part he plays, he'll steal the show :)
Cute post, Judi!
ReplyDeleteYUMMY recipe, Robin!
I only like seafood when somebody else fixes it. ;-) I'm with Terry and Danielle. Shrimp in most any form is a big YES for me. And LOBSTER! LOVE ME some lobster!!!
AC
I suppose a recipe featuring unagi or anago would be inappropriate?
ReplyDeleteI adore seafood, if it crawls out of the sea it is fair game. Knowing your love of them Judi, here's one for Thresher Shark.
Marinate in a lime juice and garlic, set in the fridge for several hours. This starts the cooking process, then heat the grill to sizzling slap those thresher steaks on the grill until no longer pink, will depend on the thickness of the cut. Generally 5 minutes a side with a hot grill. Salt and pepper to taste and enjoy!
Chum, darling, so good to hear from you again! And looking forward to seeing you in Wild Blue Under! My favorite seafood recipe is easy-peasy Seafood Stroganoff. Cook shrimp and scallops with garlic and a little olive oil (and whatever other spice floats your boat-I like to use Old Bay seasoning). When cooked, add a can of cream of mushroom soup and a can of cream of shrimp soup, and heat through. Stir in sour cream and serve over cooked spinach fettucini noodles. Yummy!
ReplyDeleteALways fun to hear from Chum!
ReplyDeleteHey Chum, how exciting that you get to make another appearance.
ReplyDeleteI like my salmon baked with garlic and lemon pepper, same with the tilapia. Yum!! I have to be in the mood for shrimp, which isn't very often.
Mmmmmm....I love all seafood!
ReplyDeleteExcept remora. I mean, no way. Never.
Well, it's not remora. I could never look at one and go yum.
ReplyDeleteI love seafood, especially shrimp and lobster--so long as it doesn't sing Under The Sea...
I'll share what I fixed for dinner last night:
Tilapia Lemon Parmesan
* 2-1/2 lbs. Tilapia fillets
* 2-4 tsp. butter or margarine, softened
* 2 tsp. fresh lemon juice
Lemon-Parmesan Sauce:
* 1 cup mayonnaise
* 2 tbl. fresh lemon juice
* 1/2 cup grated Parmesan cheese
Garnish: 2 lemons, sliced fresh parsley
1. Rinse the tilapia fillets in cold water and drain thoroughly.
2. Top with butter or margarine and lemon juice.
3. Broil about 4 inches from the source of heat for approximately 5 to 6 minutes or until the fish is opaque and flakes easily when tested with a fork.
4. Top each portion with 1-2 tbl. of Lemon-Parmesan Sauce; broil 2-3 minutes or until sauce puffs and turns golden brown.
5. Place fillets on serving plate; (I put mine on a platter of rice)garnish with lemon slices and fresh parsley (serves 6 I served 10)
I added sauteed mushrooms, stir fried fresh from the garden green beans with a sprinkle of diced garlic, onions, and slivered almonds and stir fried zucchini.
Chumley? I like yah, but I gotta admit, there's just something about Livingston that's just special. Admittedly, Ace is a doofus, but over all...
I love tilapia, so this recipe sounds yummy.
ReplyDeleteMargay
Hm, more like what I love in seafood. Coconut shrimp.
ReplyDeleteLinda