Text 4108, 118 rader
Skriven 2008-03-21 23:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: RE: Porky's revenge 982
===============================
-=> Quoting Hap Newsom to Jim Weller <=-


 HN> If the skunk hasn't used his "glands" he shouldn't be any
 HN> more rank than any other meat

It's a member of the weasel-wolverine family. It ain't going to
taste good no matter how you handle it.

 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Seafood Stuffed Flounder
 Categories: Fish, Shrimp, Oysters, Stuffing
      Yield: 6 servings
 
           SEASONING MIX:
      1 ts Salt
    1/2 ts Sweet paprika
    1/2 ts Black pepper
    1/2 ts Dried thyme leaves
    1/2 ts Sweet basil
    1/2 ts Gumbo file (optional)
           MAIN INGREDIENTS:
      3    Slices bacon, diced
  1 1/2 c  Onions, chopped very fine
      1 c  Green bell peppers, chopped
    1/4 lb + 1 Tbsp unsalted butter
    3/4 ts White pepper
    3/4 ts Ground cayenne pepper
    1/2 lb Small shrimp
  1 1/2 c  Basic seafood stock
      6    Shucked oysters (med. size)
    3/4 c  All-purpose flour
    1/2 c  Green onions, chopped fine
    1/4 c  Grated Parmesan cheese
           FLOUNDER SEASONING MIX:
      2 ts Salt
      1 ts Sweet paprika
    1/2 ts White pepper
    1/2 ts Onion powder
    1/2 ts Garlic powder
    1/2 ts Dry mustard
    1/4 ts Ground cayenne pepper
    1/4 ts Dried thyme leaves
    1/4 ts Dried sweet basil leaves
      6    Flounders (see note)
  1 1/2 c  Grated cheddar cheese
           Vegetable oil for frying
 
  NOTE: Flounder should be 1 to 1-1/4 pounds each, boned, heads
  removed and brown side split down the center. Combine the first
  seasoning mix ingredients in a small bowl; mix well and set aside.

  In a large skillet fry the bacon over high heat until crisp. Add
  onions, celery and bell peppers. Stir well and saute until
  vegetables start to get tender, about 5 minutes, stirring
  occasionally. Add 3 tablespoons of the butter and the white and
  red peppers; stir until butter is melted. Stir in the shrimp and
  the first seasoning mix. Continue cooking for about 3 to 5
  minutes, stirring occasionally and scraping pan bottom well. Stir
  in the stock and the oysters; cook and stir about 6 to 8 minutes.
  Remove from heat.

  Use a slotted spoon to spoon the seafood vegetable mixture into a
  food processor or blender, leaving the liquid in the skillet;
  process mixture until smooth, about 15 to 30 seconds. Return
  mixture to skillet, stirring to blend with liquid; turn heat to
  high, and cook until mixture starts sticking excessively, about 5
  minutes, stirring occasionally and scraping pan bottom well.
  Remove from heat.

  Meanwhile, in a 1-quart saucepan melt the remaining 6 tablespoons
  butter over high heat; when almost melted, remove from heat, then
  add 1/4 cup of the flour and stir until mixture is smooth. Return
  to high heat for 1 minute, stirring constantly. Turn heat to high
  under the stuffing mixture; gradually add the butter-flour
  mixture, stirring constantly until well blended. If mixture starts
  "weeping" oil at this point, stir in about 2 tablespoons more
  stock or water.) Continue cooking until very thick, about 1 to 2
  minutes, stirring constantly. Add the green onions and cook 1
  minute more, stirring constantly. Remove from heat and stir in the
  Parmesan. Cool slightly, then refrigerate until chilled, about 30
  minutes.

  In a small bowl thoroughly combine the flounder seasoning mix
  ingredients. Open the flounders for stuffing. Sprinkle 1/4
  teaspoon ofthe seasoning mix on the inside of each flouner. Mound
  1/4 cup of the cheddar cheese in the center of each, then spoon a
  scant 1/2 cup chilled stuffing on top of the cheese. Close the
  fish so the stuffing doesn't show. Cover and refrigerate for 1 to
  2 hours. Sprinkle 1/4 teaspoon of the seasoning mix on each side
  of each chilled flounder, patting it in with your hands. In a pan
  (cake and pie pans work well) combine the remaining seasoning mix
  with the remaining 1/2 cup flour.

  In a large, heavy skillet heat 1/4 inch oil over high heat to
  about 350F. Meanwhile, place each flounder (split side up) in the
  seasoned flour to coat only the bottom surface. Carefully slide
  each flounder into the hot oil and fry the bottom until it's
  crispy, crunchy and brown-brown!-- about 3 to 4 minutes. Without
  draining, place the flounder, still split side up, on an ungreased
  cooke sheet. Bake at 550F until the fish are cooked and well
  browned on top, about 10 minutes (after about 4 minutes, drape a
  piece of aluminum foil over the tails so they won't burn).
  Serve immediately as is, or topped with Hollandaise Sauce, Shrimp
  and Crab Buttercream Sauce, or Bearnaise Sauce
  From Paul Prudhomme's Louisiana Kitchen
MMMMM

Cheers

YK Jim


___ 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)