Text 39801, 91 rader
Skriven 2010-07-06 05:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: extra 366
=================
 JW> BTW my Ford dealer is a world class racer:
 JW> http://kingland.dealerconnection.com/kingracing/

It seems that fascination with motors in one arena
correlates with similar interests in others - the
big Buick dealer in Houston used to sponsor a jetboat
team, with the honcho sometimes as I understand it
taking the helm himself. His son, though, who parlayed
the Buick dealership into a large number of assorted
car lots, is more active in community boosting
activities, such as the livestock show and the effort
to bring the Olympics to town, that sort of thing.
I guess he's doing okay, as he just spent $120000 on a
bottle of Napa Cabernet (charity auction of course - I
know this stuff as he was my best buddy in high school).

=

 ML> Longyearbyen [...] a law that every
 ML> party that leaves the city limits must include someone
 ML> who possesses and knows how to use a rifle of 30-06 or
 ML> larger caliber
 JW> Neekha can teach you how.

I know how to use a rifle, I just don't know how to use my
eyes. That and I hate loud noises. They started the July 4
fireworks five minutes early, before I had a chance to put
my earplugs in. Grumble.

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

      Title: Grilled Salmon Kiev
 Categories: Main, Seafood, Ukraine, Bbq
      Yield: 4 Servings

      4 tb Unsalted butter; @ room temp
      2 tb Minched fresh Italian (flat-
           - leaf) parsley
      1    Garlic clove; minced (opt)
    1/2 ts Grated lemon zest
      2 ts Fresh lemon juice / to taste
           ;salt & freshly ground black
           - pepper
      4    Salmon fillets (each 6-8 oz
           - & 3/4 - 1 inch thick);
           -skinned & checked for bones
      1 tb Extra-virgin oilve oil OR
           - melted unsalted butter

  Combine butter, parsley, garlic, lemon zest and juice, salt, and
  pepper in a small bowl; whisk until smooth and creamy.  Taste for
  seasoning, adding salt or lemon juice as necessary.  Place seasoned
  butter on a large piece of plastic wrap and shape into a cylinder 3
  to 4 inches long.  Refrigerate mixture until hard, at least 1 hour
  and as long as 2 days.

  Preheat grill to high.  Rinse salmon under running water, then drain
  and blot dry with paper towels.  Place fillets on cutting board.
  Holding a thin, sharp knife parallel to cutting board, cut a pocket
  about 2 inches long in center of each piece of fish, stopping about
  1/2-inch from opposite end.  Cut seasoned butter into 4 equal pieces
  and stuff 1 piece into pocket in each piece of fish.  Pin each pocket
  shut with toothpick or small skewer.  Transfer fish pieces to a
  plate; brush both sides with oil or butter.  Season both sides with
  salt and pepper and set aside.

  When ready to cook, preheat a fish or vegetable grilling basket (if
  using) 5 minutes, then oil it or the grill grate.  Arrange salmon in
  basket or on grate, and grill 3 to 6 minutes.  Carefully turn pieces
  over spatula, or flip grilling basket and grill until skewer inserted
  into a salmon piece comes back hot, 3 to 6 minutes longer.  If
  desired, after 2 minutes of grilling on each side, rotate fish 45
  degrees with spatula to create crosshatch of grill marks.

  Using spatula, carefully transfer salmon to serving plates or platter.
  Remove toothpicks and serve immediately.

  Makes 4 (8 oz) servings, each: 335 calories, 44 grams protein, 16
  grams fat, 7 grams saturated fat, 138 milligrams cholesterol, 1 gram
  carbohydrates, 283 milligrams sodium.

  from "The Barbecue! Bible", Workman, no ISBN given

  printed in Houston Chronicle, 9/2/98

  typed and posted by teri Chesser    9/98

MMMMM
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