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Archive for the ‘Saturday Sampler’ Category

Since I’ve been focusing on Dads the past several days, here are five, fun, Father’s Day facts to finish off the week. Try saying that five times fast!!

fathers_day_banner

 

1. Experts believe the word “dad” dates back to the 16 century.

2. Neckties are the most popular gift for Father’s Day.

3. Father’s Day is the fifth most popular card-sending holiday, with an estimated $100 million in card sales.

4. In Australia, the first Sunday of September is observed as Father’s Day, while Finnish people celebrate the holiday on the second Sunday of November. In Thailand, Father’s Day is observed on Dec. 5.

5. The Rose is the official flower for Father’s Day. Wearing a red rose signifies a living father, while wearing a white one represents one who has passed away.

 

Happy Father’s Day!!

 

 

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Today is the Summer Wine Walk in the Village of Big Bear Lake so I thought it might be fun to share this infographic that I found on wine pairings. From RS Vacations Big Bear to you: Cheers!

 

wine-and-food-pairing-chart

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Whether you catch one of the tagged $10k trout in Big Bear Lake this weekend or just catch a not-worth-any-money trout 😦, here is a recipe for pan-fried trout that is sure to please! Enjoy!!

Pan-Fried Trout – Courtesy of the Food Network – Anne Burrell

Ingredients

  • 1 1/2 cups bread crumbsTroutRecipePhoto
  • 1 clove garlic, smashed
  • 2 tablespoons finely chopped flat-leaf parsley
  • 2 tablespoons finely chopped fresh oregano leaves
  • Pinch crushed red pepper flakes
  • 3 lemons, juiced and 1 lemon, zested and reserved
  • Kosher salt
  • 1/2 cup Dijon mustard
  • 4 (10 to 12-ounce) trout, boned, belly flap removed, rinsed and patted dry, heads and tails left on
  • Extra-virgin olive oil

Directions

In a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, zest of 1 lemon and salt, to taste.

In a small bowl, mix together the mustard and the juice of 1 lemon. Brush both sides of the trout with mustard mixture. Coat the fish on both sides with the seasoned bread crumbs and press firmly to adhere the crumbs to the fish.

Preheat the oven to 250 degrees F.

Coat a large skillet with about 1/4 to 1/2-inch of olive oil and bring to a medium-high heat. Add the fish to the pan, skin side down, and cook the fish 2/3’s of the way, about 6 to 7 minutes. Carefully turn the fish over and cook the other side until the fish is brown and crispy, about 2 to 3 minutes. Remove the fish from the pan and drain on paper towels. You will probably need to work in batches to do 4 fish. After the first batch is done and dried on paper towels reserve it on a rack in a warm oven.

When all the fish has been fried, remove the oil and any brown bits from the pan. Add the butter and remaining lemon juice and swirl to combine as the butter melts. Season with salt, to taste, and reduce by about half. Transfer the fish to a serving platter, drizzle with the butter lemon sauce and serve.

What a fishtale!

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Summer is Here!

Happy Summer 2014!

From RS Vacations Big Bear

 

sun clip art

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So you have caught a few trout in a Big Bear Lake fishing tournament. Now what? Well you cook it up and eat it, of course! Here is a well-reviewed recipe I found on AllRecipies.com:

Pecan-Crusted TroutPecan-Crusted Trout Recipe

Ingredients

Makes 4 servings
  • cooking spray
  • 1/2 cup crushed pecans
  • 1 teaspoon crushed dried rosemary
  • 1 teaspoon salt
  • black pepper to taste
  • all-purpose flour, or as needed
  • 4 (4 ounce) fillets trout
  • 1 egg, beaten

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
  2. Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.
  3. Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

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Visiting Big Bear on Super Bowl Weekend? Here are the Top Spots to Watch the Big Game:

SuperBowl2014This Sunday, February 2 is the big Super Bowl game. Whether you are cheering for the Seattle Seahawks or the Denver Broncos, you are sure to have a good time at one of the following restaurants offering big screen tvs, great food and even specials!
Courtesy of BigBear.com

 

  • Stillwells Lounge Super Bowl Party
    Address: 40650 Village Dr. (inside Northwoods Resort in the Village), 909-866-3121
    Time: 12 noon – 8 p.m.
    Super Bowl celebration with BBQ and beer served on Stillwells’ deck. Free appetizers at the bar.
  • Murray’s Saloon & Eatery
    Address: 672 Cottage Ln., 909-866-1444
    Time: 1 p.m.
    Join Murray’s for a Super Bowl pig roast and drink specials. Special Super Bowl t-shirts on sale.
  • Nottinghams Tavern
    Address: 40797 Big Bear Blvd., 909-866-4644
    Party at Nottinghams with drink specials, happy hour prices, football pools and prizes.
  • The Cowboy Steakhouse & Saloon
    Address: 40433 Lakeview Dr., 909-866-1486
    Come watch the big game and enjoy the “Best Darn Grub on ‘Da Hill”! Enjoy Super Bowl Specials including 2 for $5 pork sliders and $1 domestic beers (21 and over) within two minutes every time a team scores a touchdown!
  • Bear Mountain or Snow Summit Ski Resort
    Address: Bear Mountain, 43101 Goldmine Dr.; Snow Summit, 880 Summit Blvd.; 909-866-5766
    Go skiing or snowboarding and then watch the game at one of the resorts bar with plenty of tvs! If you finish skiing or riding early on Super Bowl Sunday take your ticket to the ticket window before 1 p.m. to receive $19 credit voucher on your next visit, lessons or rentals.

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Since we have been talking about movies this week, I thought I would share a recipe that is perfect for movie night. Enjoy!

Caramel Popcorn

(courtesy of Allrecipes)

Caramel Popcorn Recipe

 

1 cup Butter

2 cups Brown Sugar

1/2 cup Corn Syrup

1 tsp. Salt

1/2 tsp. Baking Soda

1 tsp. Vanilla Extract

5 quarts popped Popcorn

Directions

  1. Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl. 
  2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat. 
  3. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, until crispy, but not burnt. Remove from oven and let cool completely before breaking into pieces.

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