Text 20873, 122 rader
Skriven 2007-10-01 20:10:24 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Big Catfishies
======================
On 09-16-07 Glen Jamieson Scribbled to Mark Lewis about CAT FISHING  

GJ> GJ> Although I haven't seen it done, I have read that that is the
GJ> GJ> favourite method used by Scottish poachers to steal trout from
GJ> GJ> the Laird's favourite fly fishing stream.  Known as "tickling
GJ> GJ> the trout".  It takes patience and time, and considerable skill.

GJ> ML> interesting... i've really only ever known it to be done with
GJ> ML> catfish... there's been some really large ones caught by this
GJ> ML> method, too... some of them have been so large that they have
GJ> ML> taken four or five large fellows to hold them up out of the
GJ> ML> water for the camera...

GJ>Man, that is some catfish!  I didn't know they grew that big.  What
GJ>would it be like to eat?  Better or worse than the littlies?
GJ>(Remembering that the large barramundi have a lot more flavour then
GJ>small ones.)

A friend of mine had a neighbour who "hogged" a huge catfish from the 
tail race waters of our local municipal lake. When he brought it home in 
his raised suspension 4-Wheel Drive Macho Special Pickup Truck he was 
standing in the bed with the fish's head above his head and the tail 
dragged the ground.

I ate from a sample he shared around the neighbourhood - and it was 
mushy and pretty flavourless.

According to him, he was feeling around near some rocks to locate 
average size catfish - when he discovered that he had put his hand and 
arm (up to the shoulder) into the catfish's mouth. He pretty much had no 
choice but to pull that bad boy out the water since it had a firm hold 
on his upper arm and wouldn't let go.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Catfish Pecan Meunire
 Categories: Emeril, Seafood, Nuts
      Yield: 4 servings
 
      1 c  Flour
           Rustic Rub
      2    Eggs; beaten
    1/2 c  Milk
      4    Catfish filets; 8 oz each
    1/2 c  Vegetable oil
      8 tb Unsalted butter
      1 c  Pecan pieces
    1/4 c  Fine chopped parsley
      2 tb Minced garlic
    1/4 c  Worcestershire sauce
      2 tb Fresh lemon juice
    1/4 c  Heavy cream
           Salt & cayenne pepper
      2 c  Mashed potatoes; warm
      1 c  Haricot verts; seasoned and
           - sautâ€Üed in butter
      1 tb Brunoise red pepper
      1 tb Chopped chives

MMMMM-------------------------RUSTIC RUB------------------------------
      3 tb Paprika
      1 tb Cayenne
  2 1/2 ts Fresh ground black pepper
      1 tb Garlic powder
  1 1/2 ts Onion powder
      3 ts Salt
  1 1/4 ts Dried oregano
  1 1/4 ts Dried thyme
 
  Combine all ingredients and store in an air-tight container.
  
  In a mixing bowl, season the flour with Rustic Rub. In another bowl,
  whisk the eggs and milk together. Season each side of the filets with
  Rustic Rub. Heat the oil in a saut pan. Dredge the filets in the
  flour. Dip each filet in the egg wash, letting any excess drip off,
  completely. Dredge the fish in the flour.

  When the oil is hot, but not smoking, pan fry the filets in the oil
  for 3-4 minutes on each side, or until golden brown. Remove from the 
  oil and drain on a paper-lined plate. Season the filets with Rustic 
  Rub.

  Discard the oil and wipe the pan clean with a paper towel. Return the 
  pan to the heat and melt 2 tablespoons of the butter. When the butter 
  starts to foam, add the pecans and stir for 1 1/2 minutes, or until 
  lightly toasted.

  Stir in the parsley, garlic, Worcestershire sauce, lemon juice and
  cream, for about 15 seconds. Stir in the remaining butter. Season
  with salt and cayenne.

  Mound the potatoes in the center of the plate.

  Arrange the beans around the potatoes. Lay the fish directly on top
  of the potatoes. Spoon the sauce over the fish. Garnish with the
  peppers and chives.
  
  Yield: 4 servings
  
  SOURCE: Essence of Emeril Cooking Show Copyright 1998, TV FOOD
  NETWORK; SHOW #EE2430
  
  MM Format by Dave Drum - 02 January 2000
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


... TOMORROW: One of the greatest labour saving devices of today.

LABOR UNIONS - The folks who brought you weekends!!!
þ CMPQwk 1.42 5653 þ
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)