Text 10655, 122 rader
Skriven 2007-01-17 13:35:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: marine life 718
=======================
 -=> Quoting Hap Newsom to Jim Weller <=-

 HN> I like fish, so I don't want any other fishy tastes to conflict with
 HN> it...

 -> Right. That makes so much sense. No, really!

 HN> Well, it does for me at least (grin), when I enjoy a taste I want 
 HN> to enjoy "that" taste. Funny thing though, I'd not be adverse to
 HN> trying  different sauces and such with fish...hmmmm 

When I try something for the first time I certainly want it plain so I
can discover it's true taste, before I consider changing it with
seasonings or sauces (or crustaceans).

Speaking of which did I mention here that I finally got around to that
package of crayfish on New Year's Eve? If I'm getting so senile that I
am repeating myself take me out and shoot me.

Anyway the package labeling was accurate in that they were 15 count in
size. The three pound package yielded exactly 45 crayfish or 5 each for
the nine people in my family. I thawed them and served them cold, first
plain and then dipped in seafood cocktail sauce. They are more lobstery
than shrimpy but have their own unique taste. My lot were extremely
salty and spiced "Cajun style". But they were caught and processed in
China; the red pepper they used was similar to cayenne but it wasn't
cayenne. There were also undertones of other seasonings but I couldn't
identify them. The verdict: little Alex wolfed down her five, sucking
head like a little Cajun and emitting happy sighs after each one, Neekha
and Raine tried two each and passed on the balance leaving more for me,
the others thought they were OK but too salty, I loved mine and would
buy them again. The next package will be just for Alex and me though.

Oh, and I got three cups of nice broth for a bisque from the shells.

HN> I'd like someday to try Dave's Bluefish as I've never had it prepared
HN> anyway that I was happy with the result.

 -> They have to be extremely fresh

 HN> Anne is from New York and
 HN> I've been bluefish fishing with my late Father in Law and his
 HN> brothers. I could  certainly eat bluefish if I were hungry enough but
 HN> I've never had it in a way that I would seek out and order if it were
 HN> on a menu.

They're not my favourite either. I did eat them fairly often though as
they were on the low end of the cost scale until I decided to go almost
exclusively with fresh local fish. I imagine smoked would be best, as
Dave S. has suggested in the past. But I've never had them smoked.

Perhaps next time I have crayfish I'll fancy them up a bit....
                                           
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crawfish Carolyn
 Categories: Cajun, Crayfish, Sauces, Cheese, Cream
      Yield: 4 Servings

           FOR THE CREAM SAUCE:
      3 c  Heavy whipping cream
      2 c  Shellfish stock or water
    1/4 c  Brandy
      1 c  Grated Parmagiano Reggiano
    Cheese
  1 1/2 c  Blonde roux (3/4 cup oil,
    3/4 c  Flour)
           FOR THE CRAWFISH:
      2 tb Unsalted butter
    1/2 sm Onion, chopped finely
    1/4    Green bell pepper, chopped
    Finely
    1/2    Stalk celery, chopped
    Finely
      3    Cloves garlic, minced
    1/4 c  Flat-leaf parsley, finely
    Chopped
    1/4 c  Green onion, thinly sliced
      2 ts Fresh thyme leaves (or
      1 ts Dried)
      1 ts Cayenne pepper
    Salt and freshly ground
    Black pepper
      1 lb Crawfish tails

  This dish comes from the menu of Christian's Restaurant, although it's
  been quite a few years and I'm not sure if they still serve it. It's
  still mighty good, though, and quite rich. You can vary the amount of
  cayenne pepper to suit your own palate; be careful not to overdo it,
  but the cream will help take the bite off it somewhat.

  Heat the cream with the stock or water, then add the cheese and brandy
  and bring to a boil. Stir in the roux and simmer for 15 minutes; keep
  warm.

  Heat the butter in a skillet, then add the finely chopped onions,
  garlic, bell pepper and celery. Saute for about 5 minutes until soft,
  translucent and fragrant. Add the crawfish, salt, thyme, red and black
  peppers. Cook uncovered for about 5 minutes, then mix in the cream
  sauce.

  Divide the crawfish mixture into four small gratin dishes, then top
  with more grated Parmesan cheese. Place under the broiler for a minute
  or so until the top gets slightly browned and bubbly, and serve
  immediately.

  From: Patricia Plummer

MMMMM


Cheers

Jim, in Yellowknife




... The North has lobsters, The South has crawfish.
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