Text 15909, 79 rader
Skriven 2008-11-01 13:19:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Smoked milkfish
=======================
-=> Quoting Carol Shenkenberger to Ruth Hanschka <=-

 CS> Ohh, smoked farm trout?

 CS> I wonder if milkfish smoke well?

I can't speak from first hand knowledge, but apparently yes.

Google: tinapa OR tinapang bangus OR milkfish

to see how the Filipinos do it and use it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stuffed Spaghetti Squash
 Categories: Vegetables, Mushrooms, Pasta
      Yield: 4 Servings
 
      1 lg Spaghetti squash
      1 c  Sun-dried tomatoes; not
           Oil packed
    1/2 c  Dried shiitake mushrooms
      3    Garlic cloves
      1 c  Bread crumbs
      1 c  Fresh mushrooms; chopped
      1    Jerusalem artichoke;
           Peeled and chopped
      2 ts Basil
      1 ts Oregano
      1 ts Rosemary; crushed
      1 ds Balsamic vinegar; or red
           Wine
    1/2 c  Water
 
  Preheat the oven to 350 F.  Halve the squash and scoop out the
  insides. Place cut-side down in a baking pan and bake for about 20
  minutes, or until it begins to get soft. Soak the dried tomatoes
  and mushrooms separately in hot water. Throw the garlic into a
  food processor while the machine is running. Process until the
  garlic is completely chopped. Throw in the stale bread and process
  until you have large crumbs.  Empty into a medium mixing bowl. Add
  the fresh mushrooms, artichoke and herbs to the bowl.  When the
  dried tomatoes and mushrooms have softened, chop and add to the
  bowl. Turn the squash halves over and fill.  Add water to the
  filling to keep the squash from getting too dry. Bake another 10
  minutes.  Serve hot.

  Tanya's Notes:

  1)  I served the squash as halves.  You may also scoop the squash
  out and serve it like pasta in a large bowl, mixed with the
  filling.

  2)  The filling would also be good if it were lightly sauteed in
  the balsamic vinegar and water before adding it to the squash.

  3)  Any mild-flavored squash would be just as good, such as
  zucchini. I also have a fondness for adding pumpkin puree to my
  spaghetti sauce, which leads me to believe that even the very
  flavorful winter squashes may make good containers for this
  filling.
  
  Recipe by: Tanya
  
  From: Jewish-Food@eskimo.Com
 
MMMMM




Cheers

YK Jim


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