Text 13067, 84 rader
Skriven 2007-03-15 22:21:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: CATFISH 190
===================
 -=> Quoting Joan Macdiarmid to Dave Sacerdote <=-

 JW> I hate cleaning lots of small fish; one large
 JW> one is enough work. [g]
 
 DS> That's why I never bothered with bluegills or punkinseeds.  A friend
 DS> of mine once went on and on about how excellent they were filleted,
 DS> but damn!  I would have been all day filleting those little things!
 DS> [g]

 JM> I like sunfish like bluegills! And they can get
 JM> to a respectible size, at least in the South.

They got to be 10-12 ounces in Ontario although most were smaller and
not kept.

 JM> But why fillet them? They are easy enough to
 JM> eat whole (gutted, beheaded and scaled, of
 JM> course) as the main bones are substantial
 JM> enough to sort of stay together as you fork
 JM> off the flesh, and there aren't a bunch of
 JM> little fine bones to pull off into the meat.
 JM> I never did anything fancy with them, just
 JM> cleaned them, dusted with seasoned flour
 JM> and fried them in a skillet.

That's how I did them too.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Red Pepper Vinaigrette
 Categories: Dressing, Chilies, Wine
      Yield: 1 Servings

      3    Red bell peppers; cubed
      2    Shallots; sliced
      3    Sprigs fresh thyme; whole
      3    Sprigs fresh tarragon;
    Whole
      1 c  Dry vermouth
    Salt and pepper; freshly
    Ground
    Cayenne; to taste
    Sherry vinegar; to taste
      1 c  Extra virgin olive oil

  In a sauce pot over medium heat, saute the shallots in a little olive
  oil till they become translucent. Add the peppers, vermouth and herbs
  (tied in a bundle). Reduce the heat to low and cover.  Allow to cook
  until the peppers are nice and soft.

  Strain the peppers over a bowl so as to reserve the cooking liquid,
  remove the herb bundle and discard.  Allow it all to cool. Transfer
  the peppers to a blend, add a little of the cooking liquid to help
  blending process. In a slow and steady stream, add the oil to the
  pepper mixture while the blender is in motion.  BE VERY CAREFUL.

  Strain the pepper sauce through a fine hole chinos or cheese cloth
  into a mixing bowl. Season the sauce with the vinegar, salt, fresh
  ground pepper and cayenne pepper.

  *It is very important to allow the mixture to cool before blending. If
  it is hot, steam will build up pressure in the blender, thus creating
  the possibility of splattering the hot liquid out of control.

  GMT RECIPES http://www.wfaa.com/gmt/recipe.html

  Recipe by: Chef Daniel Coudreaut of the Four Seasons Resort and Club

  From: "Barb @ Pk"

MMMMM

Cheers

Jim, in Yellowknife




... Real fish don't eat pellets
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