Text 3095, 106 rader
Skriven 2006-07-10 18:37:28 av Carol Shenkenberger (6:757/1)
   Kommentar till text 1894 av MICHAEL LOO (1:123/140)
Ärende: Re: Maryland 769
========================
*** Quoting MICHAEL LOO from a message to JIM WELLER ***

ML> This one, too, although the shad season is a month over.

ML> Shad roe with bacon and capers
ML> Cat: New England, fish
ML> Serves: 2

ML> 2 sets (pairs) shad roe
ML> Flour (for sprinkling)
ML> Salt and pepper, to taste
ML> 2 Tb unsalted butter, or more
ML> 2 thick slices bread, toasted
ML> 4 strips bacon, cooked and drained on paper towels
ML> 2 Tb capers, drained
ML> 1/2 lemon

ML> 1. Prick the shad roe all over with a pin.
ML> 2. Sprinkle the roe with flour.
ML> 3. In a skillet over medium heat, heat the butter. When it melts,
ML> lay the shad roe in the skillet and cook, covered, for 2-3 min per
ML> side, depending on its size. Shad roe is done when it is pinkish
ML> inside, or what looks like medium rare. Do not overcook; the
ML> inside should never be gray. Check the doneness by slicing
ML> into the roe.

You are supposed to cook roe?  How ODD!  I've never had it cooked unless
briefly steamed.  Not heat cooking at least.  Had it 'cooked in vinigar or
lemon/lime/calamansi' but not in a skillet.

Either I've not been paying attention to roe recipes (quite likely, I get it
ready to serve with miso sesame dressing most often) or there's a new item I
havent tried out from an old fav.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: The Japanese Meal - Part Ii/ii
 Categories: Japan, Asian, Info
      Yield: 1 Info file
 
           ;
 
  The clear soup is made with a basic seaweed stock, flavoured with
  bonito [a member of the mackerel family]
  
  The dish of raw fish is served with dipping sauces that highlight the
  natural flavour of the fish. We, in the West, may curl our noses at
  the thought of eating raw fish but the way the Japanese serve this
  dish it is just like eating cold, prime, rare beef or chicken. Once
  you have tried sashimi and sushi -the other Japanese dish which uses
  raw fish- you will discover how delightful this taste can be.
  
  Cooking techniques for Japanese food are not difficult to learn. Food
  is lightly cooked to preserve tastes and texture. The main seasonings
  are soy sauce, dashi [basic Japanese stock which is used in most
  recipes to highlight, not overpower, the natural flavour of the dish]
  and ginger.
  
  Skill is needed, however, in slicing fish for dishes like sashimi and
  sushi and for vegetables. Japanese cooks have to spend many years in
  apprenticeships learning the art and great pride is taken in their
  ability to take a sharp knife, some basic ingredients and create a
  work of art. This is something we can enjoy in a restaurant but the
  home cook can produce attractive and appetising dishes with a little
  careful practice and good sharp knives.
  
  The techniques for the other main dishes, such as steaming, simmering,
  grilling and deep-frying are a little different from those used in
  the west but they are simply learned and you will really enjoy the
  results.
  
  When arranging food on plates and at the table there are rules that
  should be followed. Whole, grilled fish is always placed with its
  head to the left side, at an angle so that its tail is furtherest
  away from the diner. In the same way, fillets of fish are arranged so
  that the skin is away from the diner.
  
  With simmered food, the dish is arranged so that the main ingredient
  is placed at the back of the bowl away from the diner. The second most
  important ingredient goes to the front left side, and the third
  ingredient to the front right. Salads should be piled up in the
  centre of the dish so that the food does not touch the sides. The way
  the table is layed out is also a pattern.
  __________________________________ | grilled | |simmered cup/tea| |
  salad | | pickles | | | | rice chopsticks soup |
  |_________________________________|
  
  Japanese menus are planned on an odd number of dishes, either three,
  five, seven or even more. They are planned to give contrast and
  complimentary flavours through the various dishes.
  
  The traditional drink with a Japanese meal is sake, which is served
  throughout the meal until the rice dish. As sake is fermented from
  rice it is thought that it should not be consumed with this dish.
  Sake is served warm and sipped between mouthfuls of food to refresh
  the palate ready for the next taste sensation. Green tea is served at
  the end of the meal.
  
  From: JAPANESE COOKBOOK By: WOMAN'S DAY Typed by: KEVIN JCJD SYMONS
  kevin.jcjd.symons{at}braintap.apana.org.au U/L COOKING 29 AUG Y2K
 
MMMMM
                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)