Text 15168, 101 rader
Skriven 2008-10-17 09:05:00 av Dave Drum (1:124/311)
     Kommentar till en text av Nancy Backus
Ärende: Burbot - Turbot
=======================
-=> Nancy Backus wrote to Jim Weller <=-

 -=> Quoting JIM WELLER to DAVE DRUM on 10-09-08 22:35 <=-

 JW> Still super fresh pike fillets for $2.00 per pound, whitefish and
 JW> burbot for $2.75, lake trout and walleye at $3.50 is pretty good.
 JW> Google says $20 to $32 in Manhattan.

 NB> If that's "turbot" there...  that runs $7-9/lb here at Wegmans.... when
 NB> or IF it's available.  It's one of my favorites, along with salmon and
 NB> trout...

This has likely already been answered - I'm sort of in ketchup mode. Burbot is
a fresh water northern (above 40oN) cod - aka (and wrongly) as eelpout. Turbot
is of the flatfish family like the flounder and is a salt/brackish water fish. 

Both are tasty - but, quite distinct.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peanut Brittle & Caramel Crunch Ice Cream Pie
 Categories: Pies, Desserts, I scream
      Yield: 6 servings
 
MMMMM-----------------------CARAMEL SAUCE----------------------------
    3/4 c  Whipping cream
    1/2    Vanilla bean; split
           - lengthwise
      2 tb Unsalted butter
    1/4 ts Fine sea salt
    3/4 c  Sugar
    1/3 c  Water
    1/4 c  Light corn syrup

MMMMM----------------------------PIE---------------------------------
      9    Whole graham crackers
    1/4 c  (packed) dark brown sugar
      5 tb Unsalted butter; melted,
           - hot
  1 1/2 ts Vanilla extract
    1/2 c  Salted roasted cocktail
           - peanuts
      3 pt Premium vanilla ice cream;
           - slightly softened
      5 tb Natural-style (non
           - hydrogenated) creamy
           - peanut butter
      1 c  Coarse chopped peanut
           - brittle
 
  Sea salt and peanuts up the ante in this salty-sweet treat.
  
  For caramel sauce: Place cream in small sauce pan. Scrape
  in seeds from vanilla bean; add bean. Bring just to simmer.
  Mix in butter and sea salt; set vanilla cream aside.
  
  Stir sugar, 1/3 cup water, and corn syrup in heavy medium
  sauce pan over medium heat until sugar dissolves. Increase
  heat; boil without stirring until syrup turns deep amber,
  brushing down sides with wet pastry brush and swirling pan
  occasionally, about 12 minutes. Remove from heat. Whisk in
  vanilla cream (mixture will bubble). Set sauce aside.
  
  For pie: Preheat oven to 375°F. Line 9" pie dish with foil.
  Finely grind graham crackers and brown sugar in processor.
  Add butter and vanilla; blend until moist crumbs form. Add
  nuts; blend just until finely chopped. Using plastic wrap
  as aid, press crumbs firmly onto bottom and upsides of foil-
  lined pie dish. Freeze 15 minutes.
  
  Bake crust until brown, about 15 minutes. Freeze 1 hour.
  Using foil, lift crust from dish; carefully peel off foil.
  Return crustto pie dish. Drizzle 1/2 cup caramel sauce over
  bottom of crust. Freeze 30 minutes. Spoon 1 1/2 pints ice
  cream into crust; smoothtop. Drizzle 3 tablespoons peanut
  butter over, then 2 tablespoons sauce. Sprinkle with 1/2 cup
  brittle. Freeze 1 hour. Spoon remaining 1 1/2 pints ice
  cream over; smooth top. Drizzle 2 tablespoons peanut butter
  over, then 2 tablespoons sauce. Sprinkle edge of pie with
  1/2 cup brittle. Freeze 4 hours.
  
  DO AHEAD: Pie can be made 3 days ahead; tent with foil and
  freeze. Cover and chill remaining sauce.
  
  Cut pie into wedges. Rewarm sauce and pass separately.
  
  Bon Appétit | August 2008
  
  by Sarah Tenaglia
  
  Makes 8 to 10 servings
  
  Meal Master Format by Dave Drum - 18 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "A terrible thing happened to me last night--nothing."
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