Text 24030, 88 rader
Skriven 2007-12-12 10:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: corqs 549
=================
 HN> I poached halibut in wine last night...a french wine....
 HN> with a screw top!! Domaine de Pouy 2006. vine du pays
 HN> des cotes de gascogne. A simple white table wine, not too 
 HN> sweet, but not too dry. " A product of the famous Grassa family
 HN> in the southwest of France"

If you google "famous Grassa family" you find one of those
famous singlets, or holes in one, or whatever they call it.

Then I read that they work out of Domaine du Tariquet, which
is if not big-name at least respected.

 HN> Anne actually liked (LIKED I TELL YOU!!) the dish!

Halibut is a good choice for meatarians. I used to think
swordfish was the best in this situation, because of the
firm texture, but it's too oily for some. Halibut, at
least the whitest meat there of, is very mild and
chickenlike.

=

 HN> Catch the mailman once and ask for either a change of address card or
 HN> a temporary forward card and fill it out and send it out with the mail.

I've so far been inclined to allow the kid more discretion
bit by bit, only he's failed to live up to his charge. I
wonder what will happen if I leave him alone for a couple
months. Dirty underwear and dishes waist-deep and the house
in the dark without hot water?

 HN> there any way you can put Johnathan's share in trust and dole it out in
 HN> small enough amounts that he can't waste it away to nothing in short
 HN> order?

No, because he's not been certified insane, and his fresh new
psychiatrist won't affirm the original diagnosis. Of course,
my brother has been shopping for shrinks, probably choosing
this one because he said what was desired.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Sesame Crusted Halibut with Ginger Vinaigrette
 Categories: Fish, Main dish
      Yield: 4 Servings

MMMMM------------------------VINAIGRETTE:-----------------------------
      2 T  Grated fresh ginger root
      1 t  Dijon mustard
      3 T  Rice vinegar
    1/4 t  Hot chili oil
      1 T  Sesame oil
      2 T  Canola oil
    1/4 t  Salt
           Freshly ground black pepper
           -to taste

MMMMM--------------------------HALIBUT:-------------------------------
           Non-stick cooking spray
  1 1/3 lb Halibut fillet
      3 T  Sesame seeds
    1/4 c  Fine bread crumbs
           Paprika
           Salt to taste
           Freshly ground black pepper
           -to taste

    To prepare the vinaigrette: In a bowl, whisk together the grated
  ginger, mustard and vinegar. Then add chili, sesame and canola oils,
  whisking until thickened. Season with salt and pepper; set aside.
    To prepare the halibut: Spray the top of a broiling pan with cooking
  spray. Line the pan bottom with aluminum foil. Cut the halibut into
  1/2-inch-thick slices.
    Combine the sesame seeds and crumbs; dredge the halibut in the
  mixture and place on the prepared pan. Sprinkle lightly with paprika,
  salt and pepper. Bake in a preheated 450-degree (F) oven for about 6
  to 8 minutes, or until cooked through.
    Transfer the halibut to serving plates and drizzle with the
  vinaigrette.

  From an article by Judith Blake, Seattle Times, in the Buffalo News,
  1998. Typed for you by Joan MacDiarmid.

MMMMM

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