Text 18375, 78 rader
Skriven 2008-12-25 09:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Prime Rib Slices
============================
-=> Quoting Dave Drum to Jim Weller <=-

 -> cracked pepper and a bit of lemon juice ... Greek style.
 
 DD> One of the reasons I got to doing fresh squoze lemon juice and
 DD> fresh ground pepper is that the commercial Lemon-Pepper "Marinade"
 DD> sprinkles available have more salt than anything else in them.

I sometimes grind dried lemon zest in my spice mill and make lemon
pepper from that. I can add modest amounts of garlic powder and salt
to taste if I feel like it. I actually save and dry huge amounts of
lemon and orange skins for the tea pot or pisce blends (and pray
that the skins aren't sprayed with incredible amounts of illegal
pesticides.)

Another lemony dish that I thoughtfully did not send to Other Dave
a few moments ago...
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caldillo De Congrio - Conger Eel Chowder
 Categories: Soups, Seafood, Latin amer
      Yield: 4 servings
 
      7 c  FISH STOCK
      1 tb EVOO
      1    Onions; chop fine
      1 md Carrots; grated
      3    Garlic cloves; chop fine
    1/2 sm Capsicums- red; chop fine
      1 lg Tomatoes; 7oz/peel/chop
    2/3 ts Paprika
    1/2 ts Oregano- dried
      2 lg Potatoes;1lb, peel/halved
    3/4 c  Wine- dry white
      1 tb Lemon juice; fresh
    1/4 ts PURE HOT PEPPER SAUCE
           Salt
           Black pepper; ground fresh
      1    Conger eel, 2.5lb; in 4
      1 tb Cream- heavy
           Lemon wedges
 
  Heat the fish stock in a large pot. Meanwhile, heat the oil in a
  skillet over medium heat. When it is hot but not smoking, add the
  onion, carrot, garlic, and capsicums. Stir frequently, and after 3
  minutes add the tomato, paprika, and oregano.
  
  Cook the tomato mixture for 3 minutes and then add it to the fish
  stock. Add the potatoes, wine, lemon juice, hot sauce, and salt
  and pepper to taste. Cover and bring to a boil. Then reduce the
  heat, and simmer until the potatoes are slightly tender, about 15
  minutes.
  
  Add the fish. Continue simmering, until the fish begins to fall
  off the bone, about 15 minutes. Typically the bones are not
  discarded before serving. Skim off any excess oil that rises to
  the surface of the pot. Mix in the cream and additional salt to
  taste and remove the pot from the heat. Serve in individual
  earthenware bowls with lemon wedges.
  
  Wine: Casa Lapostolle Cuvee Alexandre Chardonnay
  
  From: TASTING CHILE By: DANIEL JOELSON
  
  Typed by: KEVIN JCJD SYMONS, 03 DECEMBER 2008
 
MMMMM


Cheers

YK Jim


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