Text 35164, 88 rader
Skriven 2010-02-24 22:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: wings 839
=================
-=> Quoting Burton Ford to Dale Shipp <=-

 BF> I prefer Buffalo Wings w/o the blue cheese.

Same here.
     
 BF> he used the Blue cheese sauce only with the celery.

I always figured that's what it was for, and not for the wings.

 BF> haddock / was the blandest fish I ever had

It is indeed very mild and lacking in character.

Here's a fish dish with lots of added flavours:

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

     Title: Pastis-Glazed Fish With Fennel Slaw
Categories: French, Fish
  Servings: 2

    1/2 c  pastis
    1/2 c  water
    1/2 c  sugar
      2    6-oz filets of
           Chilean sea bass
      1    fennel, thinly sliced
      2 TB fennel fronds, chopped
      2 TB dill, chopped
           Zest and juice of 1 lemon
    1/4 c  olive oil, plus extra for
           drizzling

Pastis, an anise-flavored liqueur, is two-faced. It smells
positively noxious out of the bottle, and yet tastes so absolutely
subtle in cooking.

Pastis, distilled from star anise and licorice root and bottled with
sugar, is the perfect Secret Ingredient. Like chocolate in mole, or
nutmeg in bechamel, it is an enhancer that becomes strangely elusive
and unidentifiable once cooked. Just a splash makes a dish instantly
more profound and flavorful.

1. Preheat your broiler.

2. In a small saucepan, simmer the pastis, water, and sugar together
until the sugar melts and the mixture is translucent. Leave aside to
cool and thicken.

3. Pat the fish dry and season with salt and pepper. Rub the
underside and sides of the filet, but not the top, or the glaze will
slide off, with a touch of olive oil. Place the fish on a baking
sheet lined with a Silpat or parchment. Spoon the glaze over the top
of the fish, painting it all over the surface. It will run off a
bit, so just paint more on top of it.

4. Place the fish under the broiler until the glaze begins to
caramelize and the fish is flaky, 5 to 8 minutes.

5. Meanwhile, make the fennel slaw by combining the fennel, fennel
fronds, dill, lemon juice, lemon zest, and olive oil with salt and
pepper. Toss to combine.

6. Divide the fennel slaw between two plates. Carefully perch a
piece of fish on top of each pile (the glaze on top is very hot).
Serve right away.

Kerry Saretsky, French Revolution Food

  From: Serious Eats                    
 
MMMMM-------------------------------------------------





Cheers

YK Jim


... I am the weed-whacker in the garden of bland food.

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