Text 29582, 88 rader
Skriven 2009-10-08 22:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: blue 238
================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Rocas

 JW> She thinks actual blue might wreck them.

 ML> Why on earth?

She is certainly more enthusiastic about blue foods than I am but
has some limits as to the categories of food she thinks are improved
by blueifying.

Lexi has also developed an interest in blue food as of late. Neekha
turned her on to Juicy Drop Pop candy (the one that makes her look
like an heroin addict when she drips the blue essence into the candy
spoon). The younger one rates it as "totally awesome."

 ML> Yesterday I ate a ?medley ?discordance of baby zucchini
 ML> and pattypan squash.

I have been gifted with an enormous amount of freshly harvested
tarragon which is fine and also dill which is not so fine. Dill is
like zucchini in that a home garden is apt to produce way too much
very easily. I use it sparingly in a small number of dishes and now
have a multi year supply. I have a handful of fresh weed in the
crisper, a quart of vinegar steeping with it and a HUGE supply of
dried.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Yellowtail Snapper with Mango and Ginger
 Categories: Fish, Alcohol, Fruit, Nuts
      Yield: 6 servings
 
      6    Snapper fillets (6-8oz ea)
           Pref skin on
           Salt and pepper
      2 c  All-purpose flour
    1/2 c  Clarified butter
    1/2 c  Butter
    1/2 c  Macadamia nuts
           Coarsely chopped
      1 tb Ginger, julienned
      1 c  Mango, diced
    3/4 c  Mint leaves
           Loosely packed
    1/3 c  Rum
 
  Full Title: Yellowtail Snapper with Rum, Brown Butter, Mango, Ginger
  and Mint
  
  Run your finger over the fish fillets, feeling for pin bones, and
  remove any you find with pliers. Take care not to pierce the skin.
  If the fillets have skin, score them on the diagonal through the
  skin side 3 times with a sharp knife. Season the fish with salt
  and pepper. Lightly dust the fillets with flour, shaking off the
  excess.
  
  Heat the clarified butter in a large non-stick fry pan. Saute the
  fish, starting skin side down, until nicely browned and just
  opaque through, about 3 minutes per side. Transfer the fish to
  serving plates.
  
  Add the remaining butter to the pan and cook until browned. Add
  the nuts, ginger, mango and mint leaves and saute for 1 minute.
  Whisk in the rum and bring to a boil. Correct the seasoning,
  adding salt and pepper to taste. Spoon the sauce over the fish and
  serve at once.
  
  Seafood alternatives: other snappers, grouper, halibut, haddock.
  
  Chef Mark Militello Mark's Place Miami and Fort Lauderdale FL
  
  Simply Seafood Fall 1995
 
MMMMM


Cheers

YK Jim


... The brewing industry employs 1.7M people; that's a lot of pay cheques

___ 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)