Text 20426, 138 rader
Skriven 2007-09-14 09:12:00 av Dave Drum (1:10/345)
     Kommentar till en text av MICHAEL LOO
Ärende: Sue She
===============
On 08-29-07 MICHAEL LOO Scribbled to JIM WELLER about various 56

ML>Caribou Stroganoff might be interesting. Whitefish and sushi
ML>I've had. The best whitefish having come from Lake Superior,
ML>I think; the best sushi on a plane from Tokyo (but most likely
ML>originally from off New England, but it had to go to Tokyo to
ML>get certified).

Really? Where do they grow rice in New England? Or, "off New England" 
for that matter. Have to be far, far off New England. Like Arkansas or 
Louisiana or southern Baja Oklahoma.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fish Tacos With Chipotle Crema And Salsa Fresca
 Categories: Emeril, Seafood, Tex-mex
      Yield: 4 servings
 
     20    Corn tortillas
      1 lg Egg
    1/4 c  Milk
    1/4 c  Water
    1/2 c  Flour
      2 ts Southwestern Essence, plus
           - more for dusting
    1/2 ts Baking powder
      2 lb Firm white fish; cut into 4"
           - by 1" by 1/4" strips
      4 c  Vegetable oil; for frying
      4 c  Shredded mixed green and red
           - Cabbage
           Lime wedges
           Chipotle Crema
           Salsa Fresca
      1 c  Chopped fresh cilantro;
           Garnish

MMMMM----------------EMERIL'S SOUTHWEST SEASONING---------------------
      2 tb Chili powder
      2 ts Ground cumin
      2 tb Paprika
      1 ts Black pepper
      1 tb Ground coriander
      1 ts Cayenne pepper
      1 tb Garlic powder
      1 ts Crushed red pepper
      1 tb Salt
      1 tb Dried oregano
           :Combine all ingredients
           - Thoroughly.
           :Yield: 1/2 cup

MMMMM------------------------SALSA FRESCA-----------------------------
      4 lg Tomatoes, about 2 1/2 pounds
           - seeded and rough chopped
      1 c  Chopped white onions
      5 ts Minced garlic
      4    Serrano peppers; stems and
           - seeds removed, minced
    1/4 c  Chopped fresh cilantro
      2 tb Fresh lime juice
    1/2 ts Salt

MMMMM-------------------MEXICAN CHIPOTLE CREMA------------------------
      1 c  Half-and-half
      1 c  Heavy cream
      1 tb Sour cream
      4 ts Chopped chipotle peppers in
           - Adobo sauce
    1/2 ts Salt
 
  In a bowl, mix the half-and-half, cream, and sour cream. Let crema
  sit at room temperature for 24 hours to develop culture.
  
  In the bowl of a food processor or blender, combine the cream mixture
  with the peppers, adobo sauce, and salt. Process on high speed until
  smooth.
  
  Serve with the fish tacos or other dishes, as desired.
  
  Yield: about 2 cups
  
  For the Salsa Fresca:
  
  Combine all the ingredients and stir well to combine. Let salsa sit
  for 30 minutes for the flavors to blend.
  
  Serve as an accompaniment to fish tacos, or other dishes, as desired.
  
  Yield: about 3 cups
  
  For the Fish Tacos:
  
  Preheat the oven to 350 degrees F.
  
  Wrap the tortillas in aluminum foil and place in the oven until soft
  and pliant, about 12 minutes. Remove and keep wrapped until ready to
  use.
  
  In a large pot or deep fryer, heat the oil to 350 degrees F. over high
  heat.
  
  In a large bowl, beat the egg with the milk and water. Add the flour,
  Essence, and baking powder, and whisk to make a thin batter. Dip the
  fish in the batter, turning to coat, and shake to remove any excess.
  Fry in batches in the oil until golden and crisp, about 2 minutes.
  Remove and drain on paper towels, and season lightly with the Essence.
  
  Stack 2 tortillas together on plates, and top with the fish. Squeeze
  with lime juice, and top the fish with cabbage, crema, and salsa to
  taste. Garnish with cilantro and serve immediately.
  
  Yield: 4 to 6 servings Prep Time: 30 minutes Cook Time: 15 minutes
  Difficulty: Medium
  
  Recipe courtesy Emeril Lagasse, 2002; Episode #: EM1E74
  
  MM Format by Dave Drum - 01 MAY 2002

  Stored in Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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