Text 18373, 78 rader
Skriven 2008-12-25 09:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Prime Rib Slices
============================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DD> Prime rib slices are best cooked on a grill. . . Seasoned with
 DD> cracked pepper and a bit of lemon juice ... Greek style.
 
 DS> I don't see the appeal of lemon juice.
 
 JW> Try it! [...] it tastes good.

 DS> it tastes like someone ruined my beef by putting f'ing lemon on it.
   
Ha!
 
Like Other Dave said, thing Greek-ish... grilled steak with pepper
and lemon together with a Greek salad and rosemary roasted potato
wedges.  It's good in that context.

Did you notice the scarcity and price of lemons this year? There
were lousy harvests simultaneously in several key growing areas
worldwide. In the fall I saw single lemons going for 99 cents a
piece. Not to long ago I saw big bags of them at a decent price so I
bought a whole bag. Now I am looking for creative ways to use them
all up before they spoil.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ceviche De Corvina - Croaker Salad
 Categories: Mains, Seafood, Salads, Latin amer
      Yield: 4 servings
 
      1    Croaker, 1.25lb; filleted
    2/3 c  Lemon juice; fresh
    1/3 c  Onions; chop fine, OR
    1/3 c  Spring onions
      1    Garlic cloves; chop fine
      4 tb Cilantro leaves; chop fine
      1 ts Vegetable oil
      1 ts Salt
           Black pepper; ground fresh
 
  Ceviche is found all across Chile. Tbere are numerous variations,
  but it almost always includes raw fish, onions, garlic, cilantro,
  and ample lemon juice. While in neighboring Peru lime juice is
  common, in Chile lemon juice is generally used, except in northern
  Chile wbere lime is plentiful. In the north the dish is also often
  hotter, witb the addition of the rocoto pepper. Lemon or lime juice
  is what "cooks" the ceviche, so be generous with it.
  
  Wash the fish thoroughly. Mix the lemon juice, onions, garlic,
  cilantro, vegetable oil, and salt in a bowl. Cut the fish into
  1/2inch cubes and place in the bowl. Cover and place in the
  refrigerator. Stir occasionally.
  
  Allow the fish to marinate at least 2 to 3 hours, until the fish
  turns from red to white or gray (i.e., when it is fully "cooked"
  by the lemon). If you marinate the fish for the entire day, the
  ceviche is even tastier. You can refrigerate ceviche for up to 5
  days. Before serving, mix again, and add salt and ground pepper to
  taste.
  
  Wine: Gracia de Chile Chardonnay
  
  From: TASTING CHILE By: DANIEL JOELSON
  
  Typed by: KEVIN JCJD SYMONS, 03 DECEMBER 2008
 
MMMMM



Cheers

YK Jim


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