Text 40316, 93 rader
Skriven 2010-07-25 12:10:00 av Dave Drum (43072.cooking)
  Kommentar till text 40295 av JIM WELLER (1:123/140)
Ärende: Zaatar
==============
-=> JIM WELLER wrote to RUTH HAFFLY <=-

 CS> I was thinking to add Zaatars seasoning.

 RH> Zaatars seasoning is more of a Creole/Cajun seasoning if I
 RH> remember

 CS> Zataars is more Med type cookery.
 CS> Tends to Arabic lands. It's just a blend.

 JW> Zatarain's is a New Orleans based company that makes the famous
 JW> Creole seasoning and a bunch of other stuff. The founder, Emile
 JW> Zatarain, was a Spanish Louisianian.

 JW> Za'atar or zaatar, za'tar, zatar is a generic name for a sub-family
 JW> of related Middle Eastern herbs in the mint family, from the genera
 JW> Origanum (Oregano), Calamintha (Basil thyme), Thymus (Thyme) and
 JW> Satureja (Savory).

 JW> It is also the name for a condiment made from these dried herbs,
 JW> mixed with sesame seeds, salt and sumac berries or lemon zest.

 JW> The similarity in the names is coincidental.

Zatarain's is a line of spices and spice mixes I endorse most heartily. And
their boxed mixes are one of the few I will buy and use without massive
doctoring - with the exception that some are a bit overloaded on the salt -
so, I will add an extra cup of rice with its requisite water and some
additional Cajun trinity. Onion, bell pepper and celery ... which is good in
any case.  Bv)=

I am going to essay a monkfish tail with Zatarain's Creole Seasoning or Jazz It
Up Seafood Seasoning. Monkfish will stand up to a lot of abuse without losing
its integrity. Perhaps substitute Zatarain's for the curry in this recipe and
omit the salt in the last ingredient line.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Bombay Monkfish
 Categories: Seafood, Citrus, Dairy, Curry, Herbs
      Yield: 2 servings

      1 lb Monkfish; skinned
           Milk to cover
    1/4 lb Shrimp; shelled
      2 lg Eggs
      3 tb Tomato paste
    1/2 ts Curry powder
      2 ts Lemon juice
    1/4 ts Fresh rosemary; chopped
           +=OR=+
        pn Dried saffron or turmeric
    3/4 c  Light or single cream
           Salt & pepper
 
  Preheat oven to 350øF. Put the monkfish in a pan just large
  enough to hold it. Pour the milk over and place the pan over
  moderate heat. Bring to a simmer, cover, and cook for 8
  minutes. Turn the fish and cook 7 minutes longer, or until
  the fish is cooked through. When the monkfish is nearly
  done, add the shrimp and cook 2-3 minutes, or until they
  turn pink. Drain fish and shrimp, discarding milk. Cut the
  monkfish into bite-size pieces.
   
  Beat the eggs with the tomato paste, curry powder, lemon
  juice, rosemary, saffron and 1/2 cup cream. Mix in the fish
  and shrimp and season to taste with salt and pepper. Turn
  into 4 individual ramekin dishes and pour an equal amount of
  the remaining cream over the top of each dish. Bake for 20
  minutes, or until set. Serve hot with a squeeze of lemon
  and a crusty French type bread.
   
  This is an appetizing and stylish way to start a meal. For a
  light lunch dish for two, cook this in one ovenproof dish
  and serve it with a green salad and boiled new potatoes.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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