Text 18553, 119 rader
Skriven 2007-08-05 08:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: picnic tastes 942
=========================
 ML> Ah. Anyhow, that's "white and green snap beans."
 DS> The red were kidney beans:-}}

I finally figured it out. There were black beans as well,
weren't there, I now recall.

 DS> of it:-}}   Drumsticks were the only thing that we left skin on.
 DS> Smoking (and BJs fire roasting) make for soggy yuk skin.   If we
 DS> are going to have skin, we want it nice and crispy like when Gail
 DS> does her crispy chicken in the oven.

Chicken skin is good in almost any incarnation and state, except
raw (not having tried it raw, I'm not going to go out on a limb
about that). But if you insist on crispy, I suggest trying it out
separately in a heavy pan: then you can eat the product as a
snack or chicharron or else garnish the dish with it.

 ML> what do you say to the level of pain imparted by Dale's
 ML> meatball sauces?
 DS> Pain -- we don't want any pain!   We want good flavor:-}}

I'm speaking figuratively. Even I don't put things into my
mouth that displease me.

==

 ML> too-young classified Bordeaux. I looked this up on the Internet
 ML> and found that it was also priced like a too-young classified
 ML> Bordeaux. One of the most impressive wines I've had all year.
 DS> A main reason I brought it out was knowing that we were unlikely to
 DS> open it by ourselves -- and it would be better served to our friends
 DS> than bouncing around in our basement gathering dust.

And many thanks for that. A good experience among good experiences.

 ML> Yemar Tej is medium-plus in sweetness, strong floral and honey
 ML> taste, a little oxidized. Too intense to be pleasant. About a
 ML> quarter of it survived to see another day; the Baco Noir did not.
 DS> Yep -- that one dated back to when Ian was here.  It was left over
 DS> from our Ethiopian dinner with him.

What I was amused by most was that people managed to down all of
that bottle that Burt brought. Better for me, as I then had less
competition when it came to the Andrew Will.

 ML> There was a Honey Mead that nobody had the gumption to open.
 DS> That wine came from the same time frame, and I'll bet that had we
 DS> opened it, it would not have been as good as the mead we had at
 DS> Burt's.

True, but Burt's mead was exceptional - I don't think you could
get a commercial product of that quality for a reasonable price;
also long aging no doubt helped it. I suspect that the bottle you
have would be a bit sweet even for you; also that it might settle
down if you had the patience to keep it around for a year or two
more (without tripping over it when you went to the basement, etc.)
- unless you've already chucked it.

--mm
Pan-fried catfish with shrimp Creole sauce
cat: Creole, Maryland, main
servings: 6

h - shrimp Creole sauce
5 Tb olive oil
2 c onions diced fine
1 1/2 c celery diced fine
1 1/2 c chopped green onions
1 1/2 c green peppers diced
2 Tb minced garlic
3/4 ts cayenne
1/2 Tb salt
1/2 ts pepper
1/2 ts fennel seeds
1 ts Tabasco
1/2 Tb dried basil
1/2 Tb dried thyme
2 bay leaves
2 c fish stock
1 ts sugar, opt
3 c peeled, chopped tomatoes, fresh or canned
2 Tb tomato paste
1/2 c water
1 1/2 lb shrimp, peeled, deveined
h - fish
6 catfish fillets, 6 oz ea
milk
1 c flour
1 c fine cornmeal
1 Tb Cajun seasoning
1/2 ts cayenne
oil for frying
chopped flat-leaf parsley for garnish

For the sauce: Brown onions in oil. Add celery,
green onions, and peppers and cook 5 min more.
Add next 8 ingredients (seasonings) and cook 3
min. Add remaining ingredients except shrimp;
bring to the bubble; reduce to low and let simmer
1 hr, stirring occasionally. Add shrimp and cook
5 min only.

For the fish: soak fish in milk for 1 hr.

Combine dry ingredients.

Coat fish one at a time in dry mixture.

Shallow fry in oil for 3-4 min per side or until
golden. Remove and drain on paper towels.

For service: Make a bed of hot shrimp creole on
each plate and place a fish fillet on top. Garnish
with chopped parsley.

John Shields, Coastal Cooking, adapted
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