Text 36401, 117 rader
Skriven 2010-04-02 21:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: T-Bone 2
================
 DD> My mother always told me that a Porterhouse was a "tailless" t-bone.
 DD> Which was true, since the Porterhouse comes from a different section of
 DD> the short loin which allows a greater percentage of tenderloin - losing
 DD> the hook-shaped "tail" common to the less-exclusive t-bone. 

The tail exists in both cuts. The tail is my most favored part, by
the way, as it's extremely fatty, and what little meat there is is
extremely chewy.

 ML>  BTW - any spud, after washing off the dirt and piercing a couple
 DD> times with a fork is microwave-ready. I do it that way once in a while.
 ML> Uh, you know that, I know that. But still I can wrap an Idaho
 ML> in cheap happy wrappy and sell it for double price as microwave-
 ML> ready. And someone will buy.
 DD> Hannum was right, you know. There *IS* a sucker born every minute.

And it's distressing. 

 ML> Every stuffed flounder I've encountered has been treated
 ML> either as Dale describes or as a rollup
 DD> I've never seen it done as a roll-up. I wonder if one could pre-cook
 DD> the stuffing ... not a difficult thing especially if the commonly used
 DD> breadcrumb based stuffing is employed ... and place a thinnish layer of
 DD> stuffing onto the filet before rolling. Then when the fish is done, the
 DD> dish is done.

The more I think about it the worse the idea seems. Putting the
thin fillet, of whatever origin, on top sacrifices some perfectly
good fish to protect some stuffing which serves to protect the
bigger piece of fish. Not well conceived. Why not just serve a
nice piece of fish, properly cooked, with a crab cake on top, if
you need to? Then you can get perfect fish and perfect crab cake,
not some silly compromise.

 ML> Yes, that could probably be done. Better to have them completely
 ML> separate. Or the stuffing (so called) blopped on top in the
 ML> normal way.
 DD> As the recipe I posted suggested - it is not only possible but,
 DD> according to the recipe, desirable to cook the stuffing separately then
 DD> roll it up and toothpick it together.

Waitersec.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Ginny's Fish Stuffed With Barley Pilaf
 Categories: Fish
      Yield: 2 Servings

  2 1/2 lb Fish; clean and scale
    2/3 c  Quick cooking Barley *
      3 ts To 4 ts finely minced orange
           -peel **
      2 md Oranges
      3 c  To 4 c seedles grapes ***
      1    Stalk celery ****
      1 ts To 2 ts salt
    1/4 ts Thyme; dried
           Salt and pepper
      2 ts Cooking oil
      2 c  To 3 c orange juice
      1 c  Water
      2 ts Corn starch
      1 ts Soy sauce

  *  cooked to pkg dir. ** DIVIDED *** (cut in half); white or red or both
  ****  sliced (about 1/4 cup)

  Rinse fish, and pat dry.

  For Pilaf cook barley according to package directions. Use whatever method
  you use to get the orange peel off from one of the oranges, to be minced
  fine. Then peel and section orange sections over a medium bowl to catch the
  juice. (remember you will need two oranges). Chop orange sections and add
  to the the reserved juice in the bowl. Stir in cooked barley, stir in 1/4
  tsp of the minced orange peel, the grapes, celery, 1/2 tsp salt, and thyme.

  Place fish in a well greased shallow baking pan. Sprinkle the cavity
  lightly with salt and pepper. Spoon about 1 cup of the pilaf into the
  cavity, press lightly to flatten. Brush fish with cooking oil. Spoon the
  remaining pilaf into a 1 qt. covered casserole.

  Preheat oven to 350 degrees.  Place covered casserole in oven and set the
  timer for about 30 to 40 minutes. Place the fish into the oven so that both
  the casserole and the fish will be done together.

  Sauce:   In a small saucepan stir together the remaining 1/2 tsp orange
  peel, 2/3 orange juice, water, cornstarch and the soy sauce ( I used some
  Tamari sauce). Cook and stir over medium heat until thick and bubbly.  Cook
  and stir for 2 minutes more.

  To serve, transfer stuffed fish to a serving platter, spoon stuffing from
  casserole onto platter pass the sauce to spoon over fish...

  Typed with love on 7/10/2000....   (kinda for Ginny) If you are using a
  convection oven, decrease the cooking temp to 325 and shorten up the
  cooking time on the fish...

  Yield:  2 to 3 Prep Time: 1.5 hours

  Mike's Note:  Whole fish are terrific, but I don't like to foil bake them.
  You have made the choice buying a whole fish, so show it off as you cook it
  and serve it. I always thought that foil got in the way of presentation. So
  rinse it off well and pat it dry, salt and pepper the cavity then stuff it
  with a small handful of stuffing, don't skewer the fish closed, just kind
  of flatten the fish after you stuff it to keep it attractive. Then bake it
  in the center of the oven at 325º for 8 to 10 minutes per inch of fish
  thickness.  For example the 2 pound fish we cooked last nite were done in
  about 14 minutes...

  Source:  Mike and Karen Stock, The Dinner Table

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