Text 8322, 122 rader
Skriven 2006-12-03 01:28:14 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Mark Lewis
Ärende: Re: OLD STUFF 609
=========================
 -=> On 12-02-06  14:47,  Mark Lewis <=-
 -=> spoke to Michael Loo about OLD STUFF 609 <=-

 ML> all of our dogs have been given chicken bones since they 
 ML> were pups... as such, they've learned how to eat them... 
 ML> older dogs, we don't give chicken bones unless we know that 
 ML> they have them regularly...

   I think that Dave Sacerdote feeds his dogs chicken bones, but perhaps
   he cooks them to softness first?

 ML> think about it, though... didn't dogs eat chickens before
 ML> man domesticated either one??

  In some areas, once a dog began to catch and eat chickens he was
  declared canine not grata -- perhaps with prejudice, or perhaps just
  shipped to a new home.   When I was 6 or 7, my dad raised rabbits for
  food and I recall one dog who suddenly disappeared for a similar
  reason after he'd been caught with fur in his mouth or some such.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Seafood Stuffed Flounder
 Categories: Cajun, Main dish, Fish
      Yield: 6 servings
 
MMMMM-----------------------SEASONING MIX----------------------------
      1 t  Salt
    1/2 t  Sweet paprika
    1/2 t  Black pepper
    1/2 t  Dried thyme leaves
    1/2 t  Sweet basil
    1/2 t  Gumbo file (optional)

MMMMM----------------------MAIN INGREDIENTS---------------------------
      3 ea Slices bacon, diced
  1 1/2 c  Onions, chopped very fine
      1 c  Green bell peppers, chopped
    1/4 lb + 1 Tbsp unsalted butter
    3/4 t  White pepper
    3/4 t  Ground cayenne pepper
    1/2 lb Small shrimp
  1 1/2 c  Basic seafood stock
      6 ea Shucked oysters (med. size)
    3/4 c  All-purpose flour
    1/2 c  Green onions, chopped fine
    1/4 c  Grated Parmesan cheese

MMMMM-------------------FLOUNDER SEASONING MIX------------------------
      2 t  Salt
      1 t  Sweet paprika
    1/2 t  White pepper
    1/2 t  Onion powder
    1/2 t  Garlic powder
    1/2 t  Dry mustard
    1/4 t  Ground cayenne pepper
    1/4 t  Dried thyme leaves
    1/4 t  Dried sweet basil leaves
      6 ea Flounders (see note)
  1 1/2 c  Grated cheddar cheese
      1 x  Vegetable oil for frying
 
  NOTE: Flounder should be 1 to 1-1/4 pounds each, boned, heads removed
  and brown side split down the center. Combine the first seasoning mix
  ingredients in a small bowl; mix well and set aside. In a large
  skillet fry the bacon over high heat until crisp. Add onions, celery
  and bell peppers. Stir well and saute until vegetables start to get
  tender, about 5 minutes, stirring occasionally. Add 3 tablespoons of
  the butter and the white and red peppers; stir until butter is
  melted. Stir in the shrimp and the first seasoning mix. Continue
  cooking for about 3 to 5 minutes, stirring occasionally and scraping
  pan bottom well. Stir in the stock and the oysters; cook and stir
  about 6 to 8 minutes. Remove from heat. Use a slotted spoon to spoon
  the seafood vegetable mixture into a food processor or blender,
  leaving the liquid in the skillet; process mixture until smooth,
  about 15 to 30 seconds. Return mixture to skillet, stirring to blend
  with liquid; turn heat to high, and cook until mixture starts
  sticking excessively, about 5 minutes, stirring occasionally and
  scraping pan bottom well. Remove from heat. Meanwhile, in a 1-quart
  saucepan melt the remaining 6 tablespoons butter over high heat; when
  almost melted, remove from heat, then add 1/4 cup of the flour and
  stir until mixture is smooth. Return to high heat for 1 minute,
  stirring constantly. Turn heat to high under the stuffing mixture;
  gradually add the butter-flour mixture, stirring constantly until
  well blended. If mixture starts "weeping" oil at this point, stir in
  about 2 tablespoons more stock or water.) Continue cooking until very
  thick, about 1 to 2 minutes, stirring constantly. Add the green
  onions and cook 1 minute more, stirring constantly. Remove from heat
  and stir in the Parmesan. Cool slightly, then refrigerate until
  chilled, about 30 minutes. In a small bowl thoroughly combine the
  flounder seasoning mix ingredients. Open the flounders for stuffing.
  Sprinkle 1/4 teaspoon ofthe seasoning mix on the inside of each
  flouner. Mound 1/4 cup of the cheddar cheese in the center of each,
  then spoon a scant 1/2 cup chilled stuffing on top of the cheese.
  Close the fish so the stuffing doesn't show. Cover and refrigerate
  for 1 to 2 hours. Sprinkle 1/4 teaspoon of the seasoning mix on each
  side of each chilled flounder, patting it in with your hands. In a
  pan (cake and pie pans work well) combine the remaining seasoning mix
  with the remaining 1/2 cup flour. In a large, heavy skillet heat 1/4
  inch oil over high heat to about 350F. Meanwhile, place each flounder
  (split side up) in the seasoned flour to coat only the bottom
  surface. Carefully slide each flounder into the hot oil and fry the
  bottom until it's crispy, crunchy and brown-brown!-- about 3 to 4
  minutes. Without draining, place the flounder, still split side up,
  on an ungreased cooke sheet. Bake at 550F until the fish are cooked
  and well browned on top, about 10 minutes (after about 4 minutes,
  drape a piece of aluminum foil over the tails so they won't burn).
  Serve immediately as is, or topped with Hollandaise Sauce, Shrimp and
  Crab Buttercream Sauce, or Bearnaise Sauce
  
  From Paul Prudhomme's Louisiana Kitchen
  ... From the files of Fred Towner, The Messhall BBS, Calgary AB
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:17:58, 03 Dec 2006
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