Text 14281, 94 rader
Skriven 2007-04-19 12:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: various 387
===================
 ML> well, we did that chicken the other day and it was good... we had a
 ML> couple of pieces left over so we put them in the 'fridge for a day or
 ML> two and they were definitely potent when we went back to them... i took
 ML> the skin off of one and used it in a homemade gravy... it was very nice
 ML> and smokey... almost wierd, though... smokey gravy ;)

That's what I mean. I've made smoky gravy before - it's not
that much different than red-eye, after all - but oak is going
to be a really strong taste unless you combine it with another
wood or cut down on the smoking time.

 ML> no, i didn't mention it... they were gone pretty much all day... very
 ML> tired when they got back and we actually waited until the next day to
 ML> dig into all the cleaning... we had a huge amount of "ice boxes" to
 ML> keep them fresh... i don't really know where they went but they left

Yeah, I can figure after a day out on the water one might not
be so enthusiastic about dealing with a mountain of fish guts.

 ML> out of virginia beach and headed east from what i remeber... i don't
 ML> know if they went south to the banks or not but i do remember them
 ML> saying that they were out several miles... 

For some reason I thought you were farther south than that.
There really isn't anything better than a fresh-caught Atlantic
blue, though. My father's colleague Dr. Oliverio once brought
us back fresh blues from a Chesapeake fishing trip, and that was
the best fish I had until I had turbot on United Airlines (!!!!)
almost 40 years later. I've had probably 400-500 airplane meals
in my day, and that was one of the most memorable.

 -=> Mark Lewis said to All <=-

 ML> tonites fare is rather simple... not sure how it is going to come out
 ML> but man does it smell good!

Hope it tasted as good as it smelled!

 ML> the meat is boneless beef "short" ribs spiced with thyme, corriander,
 ML> garlic, salt, pepper, L&P worchester and finally about 1/4 cup of red
 ML> wine... they are also being cooked at 350F but in a covered dish to
 ML> start with and then i'll uncover them later on...

What do they sell you as boneless short ribs? I've found that
up in Boston they usually use chuck and in Washington it can
be chuck or tri-tip (I guess that's also part of the chuck) or
round (but when it's round I never buy it). I tend to slice it
on the bias to the grain and stir-fry it.

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

      Title: Chesapeake Bay Crab Cakes
 Categories: Appetizers, Fish/sea
      Yield: 4 servings

      1 ts Sharp prepared mustard              1 lb Lump crabmeat, picked clean
      1 tb Freshly squeezed lemon juice      1/2 c  Dry, unflavored bread
crumbs
      6 tb Olive oil, divided                  1 pn Of cayenne pepper
    1/2 ts Salt                                4 tb Butter
    1/2 ts Freshly ground black pepper

  Parsley, lemon wedges, tartar sauce as desired

  Using an electric blender or wire whisk, beat together mustard, lemon juice
  and egg until thoroughly combined.  While  beating vigorously, gradually
  pour 4 Tbs of olive oil  into  the  egg mixture in a thin stream. When
  smooth and creamy, stir in salt and pepper.

  Gently fold in crabmeat, then bread crumbs and cayenne  pepper. Shape into
  8 patties, each about a half-inch thick. They  will want to fall apart, but
  that's the idea of a good  crab  cake. You want only enough non-crab stuff
  to just barely bind them.

  Melt  butter together with 2 Tbs of olive oil in  skillet  over medium
  heat.  When butter sizzles (but before it burns!) gently ease the crab
  cakes into the skillet  to  cook.   When  well browned (2 to 3 minutes),
  gently turn and  cook  other  side. Drain on paper towels. Serve
  immediately.

  Makes 4 main-course servings, 8 appetizers

  From:  Captain's Galley, Main St., Crisfield, Md.

  Cheryl

  M's note: you will note there's supposed to be an egg in the
  ingredients list.

-----

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