Text 17640, 90 rader
Skriven 2008-12-11 07:19:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Bruxelles and its sprouts
=================================
-=> Dale Shipp wrote to Carol Shenkenberger <=-

 DS> Do your stores have fresh brussels on the stalk?  They look strange,
 DS> but only because I'm not used to seeing them in their more natural
 DS> state.  I haven't quite figured out if you just snap a portion off of
 DS> the stalk or if you have to buy the whole stalk.

No one here has tried foisting off sprouts on a stick to their customers ...
yet. The stalks are generally considered inedible by all who I know. Unlike,
say, the non-floret part of the broccoli which is used a lot in stir frys or in
broccoli soup or ...

I prefers me sprouts off the stalk - for ease in sizing and preparation.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Seared Fish W/Maple Tamarind Glaze
 Categories: Seafood, Vegetables
      Yield: 6 servings
 
     12 lg Cauliflower florets, halved
           - lengthwise
      3 oz Piece tamarind pulp (from a
           - pliable block)
      1 tb Coriander seeds
    1/2 tb Black peppercorns
    1/4 c  Pure maple syrup
    1/2 c  White fish stock or chicken
           - broth
      2 tb Fine chopped peeled ginger
      6 tb Oil; divided
      1 tb Unsalted butter
      1 tb Thin sliced cilantro leaves
      6    Pieces (6-oz) red snapper or
           - mahimahi filet with skin
 
  Equipment: an electric coffee/spice grinder
  
  Blanch cauliflower in a medium pot of boiling water 1 min.
  Drain and cool to room temperature.
  
  Cut tamarind into a few pieces and place in a small sauce
  pan with 1 1/2 cups water. Bring to a boil. Remove from heat
  and let stand until tamarind is softened, about 15 minutes.
  
  Meanwhile, heat a dry small heavy skillet (not nonstick) over
  medium heat until hot, then toast coriander, shaking skillet
  occasionally, until fragrant and a shade darker, about 3 min.
  Transfer to a bowl to cool. Toast peppercorns in same manner.
  Grind toasted spices to a powder in grinder.
  
  Drain tamarind, then force through a fine-mesh sieve, using
  a rubber spatula (discard solids).
  
  Stir together maple syrup, stock, ginger, and 1/4 c tamarind
  pulp in a small heavy saucepan and simmer until reduced to a
  coating consistency, about 10 minutes. Add salt and toasted
  spices to taste, then keep warm, covered.
  
  Heat 2 tablespoons oil in a 12-inch heavy nonstick skillet
  over medium heat until it shimmers, then cook cauliflower,
  cut sides down, 2 minutes. Add butter, swirling skillet,
  and cook until cauliflower is crisp-tender and cut sides of
  florets are browned, about 4 minutes. Transfer to a plate
  and sprinkle with cilantro. Keep warm, loosely covered. Wipe
  skillet clean.
  
  Pat fish dry and sprinkle with 1 teaspoon salt (total).
  Heat 2 tablespoons oil in cleaned skillet over medium heat
  until it shimmers, then cook 3 fish fillets, skin side down
  first, turning once, until just cooked through, about 10 min
  total. Repeat with remaining 2 tablespoons oil and fish.
  
  Serve fish and cauliflower lightly drizzled with glaze.
  
  Recipe by Floyd Cardoz
  
  March 2008 | Gourmet
  
  Serves 6
  
  Meal Master Format by Dave Drum - 15 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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