Text 29579, 85 rader
Skriven 2009-10-08 22:12:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: PEANUT BUTTER  91004
============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> No added sweeteners of any kind. Easy to find with several brands
 JW> available.

 GJ> I presume that sugary pb is also sold, for those who like it.


I'LL SHOUT AS YOU'RE CURRENTLY IN THE MIDDLE OF THE INDIAN OCEAN.

THE MAJORITY OF THE  BRANDS HAVE SUGAR IN THEM.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Yellowtail with Passion Fruit Beurre Blanc
 Categories: Fish, Chilies, Grill, Fruit
      Yield: 4 servings
 
      4    Yellowtail OR
           -other snapper fillets
           (about 8oz ea)
      4    Passion fruits or
    1/4 c  Frozen passion fruit pulp
      1    Garlic clove, minced
      1 ts Salt
      1 tb Lemon juice
      2 tb Olive oil
           Fresh ground pepper
           PASSION FRUIT BEURRE BLANC:
      1 c  White wine
           (pref sauvignon blanc)
    1/4 c  White wine vinegar
      3 tb Shallots, minced
    1/4 c  Heavy cream
     10 tb Butter, cut in 1/2" pieces
      1 tb Chopped chives
           Cayenne pepper
 
  Preheat grill or broiler. Make a serves of shallow slits in
  surface of fish fillets and set them in a glass dish in a single
  layer.
  
  Halve the passion fruits over a small bowl and scrape the pulp
  into the bowl. In the bottom of another bowl, mash the garlic and
  salt to a paste. Stir in the lemon juice, olive oil, black pepper
  to taste and half of the passion fruit pulp. Pour this mixture
  over the fish, stuffing it into the slits. Marinate the fish,
  covered, in the refrigerator for 30 min, turning once.
  
  Prepare the beurre blanc: Combine the wine, vinegar and shallots
  in a nonreactive heavy saucepan. Boil until only  1/4 cup liquid
  remains, 4-5 min. Add cream and boil again until  1/4 cup liquid
  remains, 3-4 min more.
  
  Whisk in the butter little by little, working over high heat. The
  sauce should boil slightly while you're adding the butter, but not
  once all of it has been added. Remove pan from heat and whisk in
  the remaining passion fruit pulp, chives, salt and pepper, and
  cayenne pepper to taste. Keep the sauce warm on the stove top or
  in a pan or hot water. Do not let the sauce become too hot or
  boil, or it will separate.
  
  Just before serving, grill or broil the fish fillet, basting
  occasionally with the marinade, until just opaque through, about 5
  min per side. Transfer the fish to plates and serve the beurre
  blanc alongside.
  
  From: Stephen Raichlen's cookbook Miami Spice
  Source: Simply Seafood Winter 1996
  Posted by: Diane Lazarus
  Date: 05-26-96
  To: (F) Cooking
 
MMMMM

Cheers

YK Jim


... There are really only two acceptable drink colours. Clear and brown.

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