Text 1846, 83 rader
Skriven 2008-02-04 13:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Nite 803
================
 BF> Hi    2/2/08 4:54 AM
 BF> Sleepy.  Nite all.
 BF> Burt

Thanks for telling us.

 BF> 2/2/08 4:55 AM

And the date stamp is 4:57. Are you being confusing,
or what?

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Broiled Shad Stuffed with Fresh Herbs
 Categories: Live!, Seafood, Herbs
      Yield: 4 Servings

      2 ts Fresh thyme leaves
      1 tb Somewhat coarsely chopped
           Fresh flat leaf or curly
           Parsley
      1 tb Snipped fresh chives
           Or-
  1 1/2 tb Thinly sliced scallion,
           Green part only
      1 tb Chopped fresh dill
      4 ea 6 oz shad fillets, 1/2-inch
           Thick
    1/4 lg Lemon
           Salt & fresh black or white
           Pepper
           Lemon wedges

MMMMM---------------------BROWN BUTTER (OPT--------------------------
  1 1/2 tb Butter
      2 ts Fresh squeezed lemon juice

  Recipe courtesy of Leslie Revsin, "Great Fish, Quick"

  Preheat the broiler with the rack at the top or 3-inches below the
  heat source.

  Cut through the thyme leaves once or twice with a large sharp knife to
  encourage them to release their flavor. Place them in a small mixing
  bowl with the parsley, chives or scallion, and dill, and mix them
  thoroughly. Open up the flaps of the fillets and squeeze the lemon
  over the insides to moisten them. Season the insides with salt and
  pepper, and sprinkle the herbs evenly over the inside part that's
  lying flat. Fold the flaps back over to cover the herbs.

  Lightly oil a broiling pan with vegetable oil and lay in the fillets,
  flap side up. Season their tips with salt and pepper and place them
  under the broiler. Broil them for 4 to 5 minutes without turning,
  until they're lightly browned and just cooked through. It's easy to
  tell if they're cooked- unfold one side of a flap and look for any
  pink rawness. Cook a minute or two longer if necessary. The fillets
  have a good deal of brownish fat, don't confuse it with pink
  undercooked flesh.

  To prepare the optional brown butter, place the butter in a small
  skillet over medium high heat. It will froth up and then subside.
  When the froth begins to subside, swirl the pan by the handle- the
  butter will begin to turn brown as the froth subsides. When the
  butter has turned nut brown, in a matter of seconds, turn off the
  heat and add the lemon juice. Season the brown butter with salt and
  pepper.

  Place the fillets on warm dinner plates. Spoon the brown butter over
  them, if using it, garnish the plates with lemon wedges, and serve
  right away.

  Yield: 4 servings

  SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
  NETWORK SHOW #CL9096

  Format by Dave Drum - 05 February 99 FROM: Uncle Dirty Dave's Kitchen

MMMMM

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