Text 22338, 67 rader
Skriven 2009-03-24 22:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Chain coffee
========================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> More low fat healthy chicken:

 DS> I'm sick of chicken.  Haven't you got anything else in there? [g]

As a matter of fact I do. I just finished off the chicken run and
fish is next, then some baking.

Got any orange wood left?

Citrus bbq fish:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Involtini Di Pesce Spada Alla Brace
 Categories: Italian, Fish, Anchovies, Grill, Fruit
      Yield: 4 Servings
 
      1 lb (400 g) swordfish
    1/3 c  (50 g) sultana raisins
      2 lg Onions
      4 tb (60 g) olive oil
    1/4 c  (50 g) anchovies
    1/3 c  (50 g) pine nuts
      2 c  (150 3 breadcrumbs
    2/3 c  (100 g) grated Emmenthal (or
           Swiss cheese)
           Juice of 2 oranges
           Juice of 2 lemons
           Bay leaves
           Salt and pepper
 
  Grilled Swordfish Roll-ups.

  Cut the swordfish into slices 1 1/2 inches by 1 1/2 inches (4 by 4
  cm). Pound the slices with a wooden mallet, taking care not to
  break them. Spread them out on a flat surface, if possible a slab
  of marble. Soak the raisins in warm water for 20 minutes. Finely
  chop an onion and put it in a pan with 3 tablespoons (45 g) of
  olive oil. Add the anchovies, which should be boned and chopped,
  the trimmings from the swordfish, cut into small pieces, the pine
  nuts, and the raisins, which have been drained. Brown for about 5
  minutes. Combine half of the breadcrumbs with the grated cheese.
  Add to the anchovy mixture, with a pinch of pepper, and cook for a
  few minutes. Then baste with the orange and lemon juice. Stir
  well. If the mixture is too liquid, add more breadcrumbs. The
  result should be a thick paste. Smear the paste on the swordfish
  slices. Roll up the slices. Moisten the rolls with a bit of oil
  and dredge in the remaining breadcrumbs. Put the rolls on metal
  skewers, with, between each roll, a slice of onion and a bay leaf.
  Grill the skewers for about 15 minutes, turning them once.

  From: Karen Kas To: Round The World By Food Mail List
 
MMMMM

Cheers

YK Jim


... Computers can't cook omelettes, even if asked.

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