Text 28815, 91 rader
Skriven 2009-09-16 09:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Pink Trout
==================
-=> Quoting Hap Newsom to Jim Weller <=-

 HN> Don't you do any fishing on your own?

I LOVE fishing and used to go a lot, even had a little river boat.
But in recent years I can't find the time. I have given all my
tackle to Ray and the boat is long gone. Perhaps when I retire I can
get back to it. (Photography, gardening and stamp collecting too!)

So I rely on gifts from Ray and purchases from the Buckley's.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Grilled Entree Salad W/Tofu, Poblanos, Tomato Vinaigrette
Categories: Salads, Grill, Tofu, Chilies
  Servings: 4

           FOR THE DRESSING:
      1 md or 2 small ripe tomatoes or
    handful of cherry tomatoes
      3 TB cider vinegar
    1/2    clove garlic
      1 ts salt
    1/2 c  extra virgin olive oil
           FOR THE SALAD:
      4 sm zucchini, halved lengthwise
      2    poblano peppers
      1 lb extra firm tofu, cut into 8
    slabs and patted dry
    1/4 c  vegetable oil
      1 lg head tender lettuce (butter,
    red leaf, etc)
      2 md cucumbers (I used lemon
    cukes), sliced
  1 1/2 c  cherry tomatoes, halved
    1/2 sm sweet onion, thinly sliced

Generally I think tofu works best in Asian cuisines, where it is
treated as a beloved ingredient in its own right, not a meat
substitute. But I do enjoy this dish where simply pan-frying it
allows it to develop that nice brown crust. All this talk of
marinating tofu is crazy. The flavor doesn't really sink in and
makes the surface so soggy, you can't brown it properly. Cook the
tofu plain and sauce it after for the best results.

1. In a blender, combine the tomatoes, vinegar, garlic, and salt.
Blend until smooth. Stop and add 1 tablespoon of the olive oil, and
blend. Add the rest of the olive oil in two increments, blending in
between. Taste and adjust seasoning; it may need more salt or
vinegar.

2. Prepare a medium-hot grill (preferably with hardwood charcoal).
Grill the poblano peppers, rotating occasionally, until black and
blistered. Remove to a bowl and cover until cooled. Peel, seed, and
cut into strips.

3. Brush the zucchini with oil and grill on both sides until tender.
Season with salt.

4. Place a small cast iron skillet on the grill. Let it heat up for
a few minutes. Add two tablespoons of oil. Add the tofu in a single
layer, making sure it is patted dry. Cook until quite crispy on one
side, then flip and cook the other side. Remove to paper towels.
When it cools a bit, make several diagonal incisions in each slab
without cutting all the way through. Brush a bit of dressing into
the cuts.

5. To assemble the salad, divide the lettuce among 4 plates. Top
with the zucchini, poblano strips, cucumbers, cherry tomatoes onions
and the tofu. Spoon on more dressing and hit with a final sprinkle
of salt and pepper.

Seriously Meatless

Posted by Michael Natkin

From: Serious Eats

MMMMM-------------------------------------------------

Cheers

YK Jim


... Retirement plans put on hold (Freedom 95!)

___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)