Text 17200, 137 rader
Skriven 2007-06-25 11:46:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: Hemp
================
On 06-21-07 JIM WELLER Scribbled to DAVE DRUM about Re: Hemp

JW> DD> North Dakota is licencing farmers to raise industrial hemp as a
JW> DD> food and  fibre product. Naturally, Bush's DEA will not go along
JW> DD> with the program. 

JW>The same government that put Homeland Security in charge of insect
JW>infestations instead of Dept of Agriculture biologists and now Napa
JW>wines are threatened by an Australian grape eating moth.

JW>Hang in, it will soon be over.

20 JAN 2009 - end of an error. Meanwhile I read Lee Iacocca's new book 
and sob quietly.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Halibut With Seasonal Vegetables & Saffron Nage
 Categories: Seafood, Vegetables
      Yield: 4 servings
 
MMMMM----------------------------NAGE---------------------------------
      2 cl Garlic; peeled and crushed
      1 sm Yellow onion; chopped
  1 1/2    Carrots; chopped
      2    Celery ribs; chopped
    1/2 c  White wine
      1    Bay leaf
      2    Sprigs of parsley
      1    Sprig of thyme
      6    Black peppercorns
      5 c  Water
        pn Saffron
      4 tb Unsalted butter (opt)

MMMMM----------------------------FISH---------------------------------
      4    Skinless halibut filets; (6
           - oz each)
           Juice of 1 lemon
        sm Pinch of saffron (opt)
           Coarse salt and pepper
           Sprinkle of ground cumin
           - (opt)
      2 ts Extra virgin olive oil for
           - cooking

MMMMM-------------------------VEGETABLES------------------------------
      2 lg Carrots
      1    All-purpose potato like
           -Yukon Gold
    1/2 sm Yellow onion
      1 sm Zucchini
      1    Ear of corn
    1/2 c  Green peas; fresh or frozen
           Coarse salt and pepper
           Lemon juice
           Chopped parsley for garnish
           - (opt)
 
  A nage is a flavorful stock - usually vegetable - and can be used as a
  poaching liquid or base for soup or sauce, and can be ramped up with
  herbs or spices like saffron. Although saffron is expensive, a little
  goes a long way.
  
  To prepare the nage, combine the garlic, onion, carrots, celery, wine,
  bay leaf, parsley, thyme and peppercorns in a saucepan. Place over
  medium heat and simmer until the wine is almost evaporated. Add the
  water, bring to a boil, then reduce heat and simmer for 1 hour,
  removing the garlic if the flavor starts to become too strong.
  
  Strain, discarding the vegetables, herbs and spices. Return the nage
  to the saucepan. Gently crush the saffron between your fingers and
  add it to the nage. Simmer until the saffron releases its color,
  aroma and flavor. Set aside until ready to cook the vegetables.
  
  If doing ahead, store the nage unstrained. Strain before using to cook
  the fresh vegetables.
  
  For the fish: While the nage is simmering, place the fish in a plastic
  freezer bag and add the lemon juice (optionally let the saffron steep
  a few minutes in the lemon juice before marinating the fish). Seal the
  bag, removing the air as you do. Refrigerate for no longer than 1
  hour, turning the bag occasionally so the marinade is distributed
  over the fish.
  
  Just before serving, season the fish with salt and pepper (a light
  sprinkle of ground cumin is optional) and grill or pan-fry (in the
  oil) over medium-high heat — the general rule of thumb is about 7-10
  minutes per inch of thickness of fish. If you grill the fish, be sure
  to oil the grates with an oiled paper towel and brush a light coating
  of oil on the fish before seasoning so the fillets don't stick to the
  grill.
  
  For the vegetables: Peel the carrots, potato and onion, then dice
  them, along with the zucchini (it doesn't need peeling). If doing a
  little ahead, store the potato in water to prevent browning. Cut the
  corn kernels off the cob.
  
  Cook these vegetables in the nage, adding the longer-cooking
  vegetables like the carrots and onions first, then the potato and
  zucchini 3 to 4 minutes later, with the corn and peas last. If
  needed, add just enough water to cover the vegetables. When
  vegetables are done, remove them and continue to simmer the nage
  until it has reduced to about 2 cups. If desired, enrich the nage by
  removing it from the heat and whisking in small pieces of the butter
  until it's all incorporated. Season with salt and pepper and a
  squeeze of lemon juice as needed.
  
  Assembly: Place the fish in a shallow bowl. Spoon the vegetables
  around it with some of the nage. If desired, garnish with chopped
  parsley.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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