Text 10599, 93 rader
Skriven 2007-01-16 10:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Rice 894
================
 ML> that I might change my mind about chard as well,
 ML> but so far no such luck. I would eat it if it were cooked
 ML> with ham hocks, though.
 DS> Is there anything that you would not eat if cooked with ham hocks?
 DS> Knowing your food preferences, I can see why they are placed in high
 DS> esteem by you.

True to tell, if it's not palatable of cooked with ham hocks,
it's probably always pretty nasty. Take that back. I couldn't
see most fruits cooked with ham hocks, even if they were nice
to begin with. Peaches maybe; but durian, which I'd eat any
day raw and plain, no.

=

 DS> BJs usual house brand is Berkley and Jensen.  I think that
 DS> Wellesley is also a house brand, but I'm not sure.  BTW, how would
 DS> you pronounce that?   Wells-ley or Well-es-ley or Wel-les-ley or ?

"Wells-lee." Reminds me of the story of Willy Ley, the German
rocket scientist who became a US citizen. Someone asked him
if his name should be pronounced in the German (i.e., "veelee")
or the English (i.e., "willy") way, and he answered (imagine
Terminator accent) "Veelee oder veelee, id mages no difference" 
His last name was pronounced "lay."

 DS> "family".  She said yes, and that this restaurant and the Pachana
 DS> in Odenton were related.  Is that the one you and Carol often go
 DS> to, and the one you took us to one time?
 ML> Pachanga, actually. That's the one.
 DS> So maybe if you registered your credit card with USA rewards, you
 DS> could get air miles there?

Nup, Pachanga does a different promotion - there are
quarterly coupons for BOGO main courses (up to a limit
of 10 or 12 or 15). The way these things go, one can
do one promo only at a time.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Blackened Redfish
 Categories: Cajun, Fish/sea
      Yield: 6 servings

      6 ea 8-10oz redfish fillets            3/4 lb Unsalted butter, melted

-------------------------------SEASONING MIX-------------------------------
      1 tb Sweet paprika                     3/4 ts Ground white pepper
  2 1/2 ts Salt                              3/4 ts Ground black pepper
      1 ts Onion powder                      1/2 ts Dried thyme leaves
      1 ts Garlic powder                     1/2 ts Dried oregano leaves
      1 ts Ground cayenne pepper

  NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut
  about 1/2 inch thick.  Redfish and pompano are ideal for this
  method of cooking.  If tilefish is used, you may have to split
  the fillets in half horizontally to have proper thickness.  If
  you can't get any of these fish, salmon steaks or red snapper
  fillets can be substituted.  In any case, the fillets or steaks
  must not be more than 3/4 inch thick.
  Heat a large cast-iron skillet over very high heat until it is
  beyond the smoking stage and you see white ash in the skillet
  bottom (the skillet cannot be too hot for this dish), at least
  10 minutes.  (FT - this recipe is *NOT* for the faint of heart)
     Meanwhile, pour 2 Tablespoons melted butter in each of 6 small
  ramekins; set aside and keep warm.  Reserve the remaining butter
  in its skillet.  Heat the serving plates in a 250F oven.
     Thoroughly combine the seasoning mix ingredients in a small bowl.
  Dip each fillet in the reserved melted butter so that both sides
  are well coated; then sprinkle seasoning mix generously and evenly
  on both sides of the fillets, patting by hand.  Place in the hot
  skillet and pour 1 teaspoon melted butter on top of each fillet
  (be careful, as the butter may flame up).  Cook, uncovered, over
  the same high heat until the underside looks charred, about
  2 minutes (the time will vary according to the fillet's thickness
  and the heat of the skillet).  Turn the fish over and again pour
  1 teaspoon butter on top; cook until fish is done, about 2 minutes
  more.  Repeat with remaining fillets.  Serve each fillet while
  piping hot.
     To serve, place one fillet and a ramekin of butter on each
  heated serving plate.
  I had this in K Pauls Restaurant in New Orleans.  It is a taste
  experience you will never forgive yourself for missing should you
  ever be lucky enough to find yourself in N'awlins and you don't
  go to K Paul's and order this.  Even people who don't like fish
  love this dish.
  From Chef Paul Prudhomme's Louisiana Kitchen, OP unknown

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