Text 18335, 124 rader
Skriven 2007-07-30 17:04:27 av Carol Shenkenberger (3:800/201)
  Kommentar till text 18317 av Ian Hoare (1:123/789.0)
Ärende: Re: BLUE 502
====================
*** Quoting Ian Hoare from a message to Carol Shenkenberger ***

 CS> Have you or any other perchance got a decent Mullet recipe?  I have a
 CS> whole one in the freezer.

IH> I'm afraid I haven't! I just looked and although I found a couple of r
IH> mullet recipes, I'm almost certain that's not the fish you're thinking
IH> however, on the BBC website I did find this one from Rick Stewin, who'
IH> probably about the most respected british fish cook. Certainly he's pu
IH> Padstow - where his fish restaurant is to be found - on the gastronomi

IH> I am guessing that the mullet you have is going to be similar to what
IH> call "Grey Mullet". That's the fish I was talking about to Michael in
IH> context of Botargo.

Yes, I think same thing.  Except this is a much bigger pacific ocean version
than the recipe shows.  No matter, I can adapt!

IH> 	Ingredients

IH> 4 grey mullet each weighing about 350g/12oz
IH> For the Marinade:
IH> juice of 1 lemon
IH> 120ml/5fl oz olive oil
IH> 2 tsp fresh thyme, very finely chopped
IH> 1 tsp sea salt
IH> 1 garlic clove, finely chopped
IH> freshly ground black pepper
IH> For the Sauce:
IH> 2 anchovy fillets, drained and finely chopped
IH> 1 orange
IH> 50ml/2fl oz water

Looks like a good idea here.  Instead of anchovy fillets though, patis would be
more natural (and on hand so I don't have to buy anything).

IH> 2. preheat the grill to high and grill the mullet for 6 minutes on eac
IH> side.

I wonder if we can steam it?  This fish has been frozen for quite a time
(possibly over 6 months) so will need a moist treatment I think to taste good.

Patis as you may know is 'fish sauce' but comes in a huge array of flavors out
here so you almost have to specify a brand name to make a recipe work right.
Tiparos is the brand I like best.  Patis is one of those foods that if you
don't really know what to look for, you can easily (outside asia) end up with
soy sauce which is a totally different thing.

To get an idea of the flavor of my patis, it is almost like a deep aged soy
with anchovies in it in flavor.  A little goes a long way. I call that a
'sqizzle' meaning one squeeze of the bottle through it's pin-hole top.  I'd
recommend starting with 1/4 ts amouts when 'spicing' with this one.  Later,
once used to it, you work up generally to 1 ts amounts for most things and
rarely (only rarely) more.  The flavor intensifies on cooking with most things
I use it in.

Meantime, more of my diabetic stuff for cindy.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Irish Vegetables
 Categories: Diabetic, Vegetables, Side dish
      Yield: 5 Servings
 
      1    Bay leaf;
      1 c  Water
      2 tb Wine vinegar;
    1/2 c  Corn;
    1/2 c  Broccoli flowerets;
    1/2 c  Carrot;
    1/2 c  Cauliflowerets;
    1/4 c  Piniento; chopped
           Salt to TASTE(very little
           -for me
           Fresh ground pepper;
 
  eCombine bay leaf, water, wine vinegar in medium saucepan.  Bring to a
  boil; add vegetables.  Simmer(steam for me) until vegetables are
  tender. If you MUST simmer, drain, remove bay leaf.  Add salt and
  pepper Food Exchange per serving:  1 VEGETABLE EXCHANGE (IN THE BOOK,
  IT SAID 1 STARCH/BREAD EXCHANGE CAL: 51
  
  The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and
  yours via Nancy O'Brion and her Meal-Master
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cauliflower Au Gratin
 Categories: Diabetic, Vegetables, Side dish, Cheese
      Yield: 4 Servings
 
      2 c  Caulifowerets;
      1 ts Salt
      1 ts Butter or margarine;
      1 ts Flour;
      1 c  Milk; cold
    1/4 c  American Cheese; diced
           Vegetable cooking spray;
           Salt to taste;
           Fresh ground pepper;
 
  Place caulifowerets in large kettle.  Fill with enough water to cover.
  (Boy! Everything seams to boil the heck of vegetables in this book)
  Add salt.  Bring to boil. (Why not steam them?) Drain.  (Shutter)
  Rinse with cold water.  Melt butter or margarine in saucepan.  Cook
  over low heat, stirring constantly, until slightyly thickened.  Add
  flower in baking dish coated with vegetable cooking spray; add salt
  and pepper. Cover with cheese topping.  Bake at 350F for 20 minutes.
  Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 MEAT EXCHANGE;
  CAL: 119
  
  Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought
  to you and yours via Nancy O'Brion and her Meal-Master.
 
MMMMM

BTW, a sqizzle of patis would work well in either of these.  You'd not notice
the 'fish flavor' but you'd notice 'something hidden and delightful added'.
                                       xxcarol

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