Text 24618, 122 rader
Skriven 2007-12-27 00:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Re: Turkey for Christmas
================================
-=> Quoting Sean Dennis to Jim Weller <=-

 -=> JIM WELLER wrote to BO SIMONSEN <=-
 
 JW> From my perspective (in Canada) most Americans seem to have a turkey
 JW> for Thanksgiving Day in November and something else for Christmas.

 SD> My family always had turkey for Thanksgiving and ham for Christmas.

Ham is often the second meat at a large, elaborate Canadian
Christmas. I had just that combination at a wedding reception I went
to on Dec. 22.

 SD> Since my wife went all-out for Thanksgiving, today's meal is going to
 SD> be small. I bought a pre-sliced half of ham for the meat.  She's going
 SD> to make some potatoes au gratin in the oven and fix some peas, stuffing
 SD> and rolls (all ready-to-eat, basically).  Something small just for the
 SD> two of us (no matter how much our cat begs).

Sounds nice. I love potatoes au gratin. (I should make them more
often!)

 SD> Thursday evening, we are going to my mother-in-law's for a belated
 SD> Christmas dinner (I'm pulling a midnight-to-noon shift today).  The
 SD> main course will be salmon
        
And so does that. Which reminds me, I must find an arctic char while
Aura is here.
        
 SD> Hope your Christmas is going well.

We enjoyed ourselves. Details in an earlier post to Michael.


A different way to do salmon or char (with soy and orange together
again)....

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Caramelized Salmon With Soba Noodles In A Kakejiro Broth
Categories: Salmon, Japanese
  Servings: 4

           FOR THE DASHI BROTH:
      5    pieces Kombu; kelp
           seaweed
      1 c  bonito flakes; tightly
           packed
      2 qt water
      1 lb soba noodles
      2 ts Sesame oil
           CARAMELIZED SALMON:
    3/4 c  mirin
    1/4 c  Sake; plus 2 tablespoons
    3/4 ts Ginger; grated
    1/2 ts Garlic; grated
  1 1/2 TB honey
      2 TB fresh orange juice
    1/4 c  Soy Sauce; plus 2
           tablespoons
      4    6 Oz salmon fillets;
           skinned
           KAKEJIRO BROTH:
      4 c  dashi broth
      2 TB soy sauce
      1 TB sugar
    1/2 ts salt
           FOR SERVING:
      1    jar togarishi pepper
      1    sheet nori; toasted and
           julienned
      2 TB Sesame Seeds; black and
           white sesame seeds
      2    scallions; thinly sliced

To make the dashi broth, combine the water and the kombu in a large
soup pot. Bring to a boil over high heat. Once it has reached a
boil, turn off the heat and remove the kombu. You may set the kombu
aside for a second stock or dispose of it. Add the bonito flakes and
steep for 10 minutes. Strain the broth through a fine sieve. 

While you are making your broth, bring a large pot of salted water
to a boil for your noodles. 

Cook your noodles in boiling water until tender. Drain the noodles
and season with a little sesame oil. To reheat the noodles when you
are ready to serve, plunge them back into the hot cooking liquid. 

To make the salmon glaze: Combine the mirin and sake in small
saucepan and simmer for 3 to 4 minutes. Add the ginger, garlic,
honey, orange juice and soy sauce; simmer for another 5 to 6
minutes, or until the glaze is syrupy and coats the back of a spoon.
Strain the glaze and set aside to slightly cool. Once the glaze has
cooled, brush the salmon fillets with the glaze using a pastry
brush. Either grill or broil the salmon for 2 minutes. Remove from
the heat and brush again with the glaze. Repeat this process 2 or 3
more times, until the salmon is cooked to the desired degree of
doneness and nicely glazed. 

To make the kakejiru broth, in a medium sauce pot, combine the dashi
broth with the soy, sugar, and salt and bring to a boil. 

Place the hot soba noodles in a bowl, pour the hot kakejiru broth
over the noodles, and place the salmon on top of the noodles.
Garnish the noodles with the togarishi, toasted nori, sesame seeds
and scallions. 

Source: Emeril Live http://www.foodnetwork.com
Recipe By: Emeril Lagasse, 2006
From: Riley at chilegarden To: Eat-L
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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