Text 9919, 127 rader
Skriven 2007-01-03 14:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: serving sizes
=====================
 -=> Quoting Michael Loo to Jim Weller <=-

 CS> a '2 rib roast'.

 JW> 4-5 pounds. 8-9 reasonable servings. 2 Loo servings! [g]

 ML> 3 or 4 Loo servings, nowadays. 2 Sacerdote servings.

Good for you. His time will come. Nobody stays young forever.

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

     Title: 1999: Black Bass And Oysters
Categories: Tnt, Fish, Oysters
  Servings: 4

           BLACK BASS & PINE NUTS:
           THE BEURRE BLANC:
    5/8 c  dry white wine
      1    shallot, chopped
      1 sm bay leaf
      2 TB heavy cream
      8 oz unsalted butter, cut into
        sm pieces
    1/2 ts crushed saffron
      2 TB water
           THE VINAIGRETTE:
      6 TB extra virgin olive oil
      2 TB aged balsamic vinegar
           THE SPINACH:
      4 TB unsalted butter
      2 oz toasted pine nuts
      2 oz golden raisins
    1/2 lb baby spinach
           Salt and pepper to taste
           THE FISH:
      4    black bass or sea bass
           fillets (about 6 ounces
           each), boned
           Salt and pepper to taste
      2 TB extra virgin olive oil
      2 TB unsalted butter
  2 1/2 oz pine nuts, toasted and
           finely chopped
      1 oz plain breadcrumbs
           OYSTERS WITH CHILE GRANITA:
      2 c  water
      2    mint sprigs
    1/2 c  fresh lime juice
    1/4 c  sugar
    1/4 c  Asian fish sauce
      1 ts chile-garlic sauce (sambal
           olek)
     24    oysters, shucked and
           arranged on a bed of crushed
           ice

Black Bass with Pine Nut Gratinee; Oysters with Chile, Lime & Mint
Granita

In this dish from Chad Callahan of Masa's, sauteed black bass fillets
are covered with a mixture of butter, pine nuts and breadcrumbs, then
broiled until the topping is golden brown. Great so far, but Callahan
doesn't stop there. He finishes the dish with beurre blanc and an aged
balsamic vinaigrette. Rich, rich, rich _ but worth it. The spinach side
_ sauteed in a generous amount of butter _ is the perfect accompaniment.

To prepare the Beurre Blanc, combine 1/2 cup wine, the shallot and bay
leaf in a saucepan and reduce until almost dry. Add the cream, then
whisk in the butter; set aside and keep warm. Combine the saffron, water
and the remaining 2 tablespoons wine in a saucepan; boil until reduced
by half. Pour into the beurre blanc, whisk, then strain through a
chinois or fine mesh sieve. Keep the sauce warm.

The Vinaigrette: Mix the olive oil with the vinegar and set aside.

The Spinach: Melt the butter in a saucepan; add the pine nuts and
raisins and cook until the butter browns. Add the spinach, salt and
pepper and saute until wilted. Transfer to a warm plate.

The Fish: Preheat the broiler. Season the flesh-side of the fillets with
salt and pepper. Heat the olive oil in a nonstick skillet. Add the fish
and saute over medium heat until crisp. Turn and cook for 30 seconds
longer. Transfer to a heat-proof platter. Melt the butter in a small
skillet. Add the chopped pine nuts and breadcrumbs, and cook until
foaming. Spoon over the fish. Broil until golden brown.

To Serve: Arrange the fish on the spinach. Spoon 2 tablespoons of the
saffron beurre blanc over each fillet, then spoon 2 tablespoons of the
vinaigrette around and on the Beurre Blanc, and over the fish, if you
like.

Oysters with Chile, Lime & Mint Granita: This granita, with its fiery
chile, tart lime, pungent mint and fish sauce, gives a decidedly
Southeast Asian flavor to the oysters. A spoon of the intensely flavored
ice not only keeps the oysters chilled, but as it melts, it creates a
delicious sauce that pools in the shells. The granita is best when made
the day before serving. The recipe comes from Le Colonial restaurant in
San Francisco.

Bring the water to a boil in a small pot and add the mint. Reduce heat
and simmer until the liquid reduces by half. Remove from heat and add
the lime juice, sugar and fish sauce. Stir the mixture until the sugar
dissolves. Discard the mint sprigs. Add the chile-garlic sauce and mix
well.

Transfer the mixture to a stainless-steel or glass pan and place in the
freezer. Whisk the mixture every 10 to 20 minutes and continue to freeze
until the mixture is consistency of shaved ice, about 2 hours. Break up
crystals and whisk before serving. Top each oyster with a tablespoon of
the granita and serve immediately.

From: San Francisco Chronicle Top 40 Recipes over 20 Years
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




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