What’s Ahead For State Democrats, Gas Prices And The State Economy, Winter Seafood Ideas

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The Wisconsin Senate Judiciary Committee passed a ballot measure Thursday despite a brief walkout by Democrats. Senator Fred Risser joins us to explain what happened last night and why he thinks the next two years will be a “tough row” for the legislature. Then, we speak with a guest who says cheap fuel can also boost local economies, and we learn new ways to cook seafood during “Food Friday.”

Featured in this Show

  • Looking For A Change From Hearty Wintertime Meals? Seafood Offers An Easy Bounty

    Wisconsin’s long, cold winter make all kinds of hearty comfort food a dominant fixture on the dinner table. But, a little seafood might offer some welcome variety amid an ocean of high-calorie meals.

    As such, WPR music host (and in-house foodie) Lori Skelton set out to collect fish and seafood recipes to lighten up potentially heavy winter menus.

    One recipe idea is scallops with bacon, apples and spinach, which she said came up repeatedly when polling her friends about their favorite scallop recipes. Skelton shared her own recipe for the dish.

    She said it is best with diver scallops, which are the hand-picked, larger, meatier variety of scallops. She recommended getting the chemical free — also known as dry-packed scallops — to avoid the soapy liquid in one’s skillet.

    Her second seafood preparation suggestion involves cooking in aluminum foil packets. Skelton said this method has the elegance of steaming something in parchment paper with the ease of using foil.

    “It’s basically a cross between the refined French ‘en papillote’ cooking technique, and the ‘hobo packets’ that get tossed into campfires,” said Skelton.

    She said this technique also provides a little entertainment as it cooks.

    “You can put packets together up to three hours ahead of time, then you get to watch this foil balloon grow on your stovetop, all the while wondering what’s happening inside it,” she added.

    The basic amounts for a two-serving packet are 12 ounces of protein (fish or even skinless boneless chicken breast) cut into two pieces, and two cups of vegetables. The vegetables should be washed, but not dried, to create the steam once they’ve been sealed inside the foil. Then, importantly, when one seals the foil packets, leave some room around the food for the steam to expand, much like a Jiffy Pop popcorn pan.

    The preparation is healthy due to both the steaming and the small amount of oil required.

    Skelton said people should “smear a little bit of vegetable or olive oil on the foil before you put down the raw ingredients, to keep things from sticking and burning.”

    She said that this is a great way to prepare seafood for children or picky eaters as everyone can make their own individual portions and pick their own ingredients.

  • What's Ahead For Democratic Legislators?

    Despite a brief walkout by Democrats Thursday, the Wisconsin Senate Judiciary Committee voted on a ballot measure that would change the way the state’s Supreme Court Chief Justice is selected. Senator Fred Risser warned that it could be a tough two years ahead. He joins us to explain why.

  • Economist Predicts Low Gas Prices Will Boost Wisconsin's Economy

    Gas prices have dropped below $2 a gallon in parts of Wisconsin. An applied economist predicts the extra cash in people’s pockets will boost the local economy.

  • Food Friday: Incorporating Seafood Into Your Winter Diet

    While you spend the cold months indoors, why not experiment in the kitchen with some fish? Food Friday regular Lori Skelton shares some different ways of cooking seafood, from searing scallops to steaming fish in foil packets on the stove.

Episode Credits

  • Rob Ferrett Host
  • Veronica Rueckert Host
  • Amanda Magnus Producer
  • Cynthia Schuster Producer
  • Galen Druke Producer
  • Fred Risser Guest
  • Abdur Chowdhury Guest

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