Text 29412, 80 rader
Skriven 2009-10-04 01:17:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: Re: Pink Trout
======================
 -=> On 10-02-09  10:42,  Hap Newsom <=-
 -=> spoke to Dale Shipp about Re: Pink Trout <=-

 HN> All good ideas, or we could go hunting for the best 
 HN> burger (Gail liked the Powerhouse's from last picnic),
 HN> or some good fresh salmon, or clams, or even Korean
 HN> if you are so inclined!

Gail does recall that hamburger -- and has mentioned it more than once.
You've made a number of good suggestions -- we'll figure it out with you
when we get there, and let you be our guide.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Salmon Adobado
 Categories: Fish, Herb, Tex mex
      Yield: 4 servings
 
      2    Guajillo chilies
      2    Pasilla chilies
      1    Ancho chili
      2    Cascabel chilies
      4    Chipotle chilies
      3 tb Garlic, chopped
    1/4 c  Scallion, chopped (white
           .  part only)
    1/3 c  Red wine vinegar
    1/3 c  Water
    1/2 ts Dried oregano, preferably
           .  Mexican
    1/2 ts Dried thyme
      6    Bay leaves, crumbled
           Salt to taste
      2 tb Olive oil
      4    Salmon fillets with skin
      1    Lime, quartered
 
  Heat a grill or a large cast-iron skillet.  Place all the chilies on
  the grill or in the skillet, and heat, turning once or twice, to
  toast them. Do not allow them to burn.  Remove the chilies, split
  them in half and discard the stems.  Remove and reserve the seeds.
  
  Return the split chilies to the grill or skillet, and lightly toast
  the insides.  Cut up the chilies in small pieces.
  
  Place the chilies with the seeds, garlic, scallions, vinegar, water,
  oregano, thyme and bay leaves in a blender, and process until well
  blended.
  
  Heat the oil in the skillet, add the chili mixture and cook, stirring,
  about 5 minutes.  Remove from the heat and allow to cool 10 to 15
  minutes. Season lightly with salt if desired.
  
  Place the salmon in a shallow bowl, and coat with the chili mixture.
  Allow to marinate at room temperature 20 to 30 minutes.
  
  Preheat a grill or broiler.  Grill or broil the salmon, skin side
  first, close to the source of heat, until the outside is browned and
  the fish is just cooked on the inside, 3 to 4 minutes on each side.
  
  Serve with lime wedges.
  
  Nutrition information:  per serving:  295 calories; 30g protein; 14g
  fat; 35mg cholesterol; 13g carbohydrates; 125mg sodium
  
  **  New York Times  --  Living Arts Section  --  Wednesday, 3 May
  :  1995  ** Posted by  The WEE Scot  --  Paul MacGregor
  
  From: Paul Macgregor                  Date: 05-14
  Home Cooking Ä
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 01:21:37, 04 Oct 2009
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)