Text 2677, 122 rader
Skriven 2006-07-01 19:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Vegetable proteins
==========================
 -=> Quoting Carol Shenkenberger to Glen Jamieson <=-

 CS> I wonder if the India people do a better job of absorbing protiens
 CS> from  vegetable matter too?  It's remotely possible?  Sort of a flip on
 CS> the innuit  there.

That would be an interesting concept to study. But I rather suspect that
the peoples of India merely learned a long time ago that combining
legumes and grains was a good thing to do in a meatless diet. As a
nation they eat more legumes than nay other society on Earth.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crispy Sea Bass w/Fava Beans, Rock Shrimp and Mollee
 Categories: Indian, Fish, Beans, Shrimp
      Yield: 6 Servings
 
           MOLLEE SAUCE:
      3 tb Canola oil
      1 tb Cardamom
      1    Clove
      5    Bay leaves
      1 tb Mustard seeds
      1 tb Fresh curry leaves
    1/4 c  Minced fresh ginger root
      6 tb Minced garlic
      1 lb Spanish onions
      2 tb Green chiles, whole
           Coriander
           Turmeric
    1/4 c  Peeled, chopped Roma
           Tomatoes
      7 tb Coconut milk
    1/4 c  Fish stock
           FOR ROCK SHRIMP:
  1 1/2 lb Rock shrimp
      1 oz Canola oil
      1    Cinnamon stick
      1 tb Ground clove
      1 tb Cardamom
      1 tb Dried red chiles
      2 tb Coriander
      3 lb Roma tomatoes, chopped,
           Seeded
      1 c  Fish stock
      1 tb Dried shrimp, crushed until
           Powdery
      1 lb Spanish onions
    1/4 c  Minced garlic
      1 Tb chopped shallots
      3 oz Cognac
           FOR THE FAVA BEANS:
    1/8 c  Fava beans, fresh or frozen,
           Blanched and skinned
      1 oz Peas
      1 oz Canned chicken stock
      1 tb Grape seed oil
      1    Shallot, chopped fine
      1    Clove garlic, chopped fine
           FOR THE BASS:
      6    6-ounce filets of black bass
           Cleaned
      1 tb Kosher salt
      2 ts Crushed black peppercorns
      1 tb Grape seed oil
 
  Make the mollee sauce - a coconut-curry emulsion: Heat the oil in a
  skillet and warm the whole spices and seeds until fragrant. Add curry
  leaves, onion, ginger, garlic and chiles and saute until soft but not
  browned.
  
  Add the coriander, turmeric, tomato and water. Simmer for 15 minutes,
  or until liquid reduces slightly. Add fish stock and simmer another 5
  minutes. Finish sauce with coconut milk, strain and serve over bass
  dish.
  
  For rock shrimp:
  
  Heat the oil in a skillet until hot, then toss in the whole spices and
  stir until they become fragrant. Add the onions and saute gently until
  golden. Add tomatoes and heat until oil separates from vegetable/spice
  mixture. Add fish stock and simmer for about 20 minutes. Strain sauce
  through a fine sieve and add the dried shrimp powder. Set aside. Next,
  saute the garlic and shallots briefly in a small skillet. Pull off the
  fire, pour in the cognac and flame it carefully. Mix sauce with the
  rock shrimp and season with salt and pepper if necessary.
  
  For the fava beans:
  
  Cook the peas in the chicken broth until soft. Puree in a food
  processor. In a frying pan, cook shallots and garlic in the oil until
  translucent. Add the fava beans to the pan, then the pea puree. Season
  with salt and pepper to taste and warm gently.
  
  For the bass:
  
  Season the fish generously with salt and peppercorns. Add oil to
  skillet and heat until almost smoking. Place fish in pan skin side down
  and saute until skin crisps (about 2 minutes). Flip fish and continue
  to cook on the second side for approximately 15 seconds.
  
  To serve: Ladle some of the fava beans onto a plate, top with the goan
  rock shrimp sauce and crisped black bass. Spoon a small amount of
  mollee sauce around. Serve immediately.
  
  Thomas John, Mantra - Boston, MA
  Adapted by StarChefs
 
MMMMM


Cheers

Jim, in Yellowknife




... Drink your coffee!  There are poor people in India sleeping.
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)