Text 14540, 114 rader
Skriven 2008-10-01 11:12:00 av bill swisher (1:124/311)
Ärende: AB 29 & 30 of 41
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fried Catfish
 Categories: Abfarr, Ffbb, Fish
      Yield: 4 Servings
 
      8 ea River catfish, gutted, head
           -removed, skinned, 7 to
           -9-ounce
      9 oz Cornmeal, about 1 1/2 cups
  4 1/2 oz Flour, all-purpose, about
           -2/3 cup
      2 tb Lawry's Seasoned Salt
      1 tb Garlic powder, plus 1
           -teaspoon
      2 ts Pepper, black, fresh ground
      1 c  Milk, whole
      1 c  Buttermilk
      1 ea Oil, peanut, for frying
 
  Fill a 10 to 12-quart cast-iron Dutch oven half full with peanut oil.
  Set over medium heat and bring the oil to 350 degrees F.
  
  Thoroughly rinse the catfish, pat dry, and set aside in the
  refrigerator until ready to fry.
  
  In a large bowl, combine the cornmeal, flour, seasoned salt, garlic
  powder, and pepper.  In a second bowl, combine the milk and
  buttermilk.
  
  Dip the catfish one at a time into the milk mixture and then dredge
  in the cornmeal mixture.  Gently lower the catfish into the oil and
  fry until the fish floats to the top of the oil and is golden brown,
  3 to 4 minutes. Transfer to a cooling rack set in a half sheet pan
  and let cool for at least 5 minutes before serving.
  
  From:  Fin Inn
  :      Grafton, Illinois
  
  Recipe from: Alton Brown
  :            Feasting on Asphalt - The River Run
  :            Stewart, Tabori & Chang
  :            ISBN:  978-1-58479-681-7
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Strawberry-Rhubarb Pie
 Categories: Abfarr, Ffbb, Dessert
      Yield: 1 Servings
 
MMMMM---------------------------CRUST--------------------------------
 10 1/2 oz Flour, all-purpose, about 2
           -cups
  5 3/8 oz Shortening, vegetable,
           -chilled, about 3/4 cup
    1/4 c  Water
      1 ts Salt
      1 ea Ice cube
      2 tb Milk, whole
      1 tb Sugar

MMMMM--------------------------FILLING-------------------------------
 10 1/2 oz Sugar, about 1 1/2 cups
      2 tb Flour, all-purpose
    1/4 ts Salt, kosher
      2 tb Butter, unsalted, melted
      1 ea Egg
      3 c  Rhubarb, fresh, chopped
      1 c  Strawberry, sliced
 
  Preheat the oven to 350 degrees F.
  
  Make the crust:  Place the flour and shortening in a bowl and mix
  together using your your fingers until the mixture is in pea-sized
  pieces.  In a small bowl, mix together the water and salt until the
  salt is completely dissolved.  Add the ice cube and stir until
  melted.  Sprinkle the water, a little at a time, into the flour and
  shortening mixture until a dough forms.  Divide the dough in half and
  shape into two disks; wrap in plastic wrap and chill in the
  refrigerator for 30 minutes.
  
  Roll out one of the dough disks between two sheets of parchment paper
  until large enough to cover the bottom and sides of a 9-inch pie pan.
  Place the dough in the bottom of the pan.  Roll the other disk the
  same way, then cut into 1/2-inch-wide strips.  Set both the
  dough-lined pan and the dough strips in the refrigerator while you
  make the filling.
  
  Make the filling:  In the bowl of a stand mixer with the whisk
  attachment, mix together the sugar, flour, salt, butter, and egg
  until light and creamy, about 1 minute. Add the rhubarb and
  strawberries and stir to combine.
  
  Assemble the pie:  Pour the filling into the pan lined with the dough
  and top with the dough strips, criss-crossing them to create a
  lattice effect. Brush the top crust with the milk, then sprinkle with
  the sugar.  Bake on the middle rack of the oven until golden brown
  and bubbling, about 1 hour and 15 minutes.  Let cool completely
  before slicing and serving.
  
  Based on:  A recipe from Carol's Pies
  :          Nauvoo, Illinois
  
  Recipe from: Alton Brown
  :            Feasting on Asphalt - The River Run
  :            Stewart, Tabori & Chang
  :            ISBN:  978-1-58479-681-7
 
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