Text 4682, 98 rader
Skriven 2008-03-31 09:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: less pleasant 82
========================
 HN> Celery was 2 for a buck
 JW> $1.69 here.

The silver lining here is that at those prices, you won't
have any leftover celery moldering in the back of your
vegetable bin.

 HN> Romaine lettuce was 4 for a buck
 JW> Varies from $1.69 to $2.19. I won't get it if it's over $1.99.

I won't get it if it's more than a buck, and then only if I'm
feeding someone else. At 25c, it makes a nice vegetable sauteed
in butter and finished with beef stock or demiglace.

 HN> brussels
 HN> sprouts were $2.98/lb, Leeks were $2.68/lb, and mushrooms
 HN> were $2.98/lb, yellow onions were 39c/lb
 JW> Those are comparable. Mushrooms are cheaper here!

Free?

 HN> roma tomatos were 49c/lb
 JW> $1.79 here.                       

Hideous. I hope you get canned tomatoes at not a huge
premium.

 JW> I bet your produce is fresher too.

Has to be. The earth thaws below the 49th parallel.

==

 JW> I can get a good flavour boost from a mere 1/2 tsp for four servings
 JW> which is about the upper limit for Roslind and her offspring. She
 JW> can't even handle Campbell's soups straight up.

I've been cooking for my brother, whose taste buds have been
dulled by two packs of ramen twice a day, and I've upped the
MSG content of the food to just the limit of where my head
begins to explode.

 JW> Looking for something with msg in it, I had to laugh at the chile
 JW> warnings in this one....
 JW> Title: Kung Pao Chicken

It doesn't look like an altogether bad recipe, though.

Chile-citrus swordfish
cat: fish, Australian, main
servings: 4

4 swordfish steaks (200 g each)
1 lg carrot, julienned
1 lg zucchini, julienned
1/2 red capsicum, seeded, julienned
1/2 green capsicum, seeded, julienned
1/2 yellow capsicum, seeded, julienned
1/2 c sweet chilli sauce
1/2 c fresh orange juice
350 g just softened butter
2 Tb fresh coriander leaves, chopped
Olive oil, flavoured with a little garlic and ginger

Sharon's swordfish with sweet chilli and citrus glaze
topped with coriander butter

You could also use fish such as mackerel in this recipe.

Combine softened butter and coriander in a bowl and
put in a piping bag and pipe portions on greaseproof
paper and harden in fridge (or simply roll butter in
foil and refrigerate).

Brush fish with oil and chargrill on bbq, or in a
heavy-based fry pan, or roast 10 min at 180C/350F.

Mix equal quantities of chilli sauce and orange juice
in saucepan and reduce slightly to a thicker consistency.

Lightly blanch strips of vegetables in boiling water for
1 min until al dente (still with a little crunch).
These vegies can also be quickly sauteed or stir-fried.

Drain vegies and place in centre of a warm plate, place
fish on top, and drizzle with sweet chilli glaze.

Top with slice of coriander butter, sprinkle with fresh
coriander leaves.

Sharon says the glaze can adapted to suit your palate
by the adding of fresh lime or lemon juice.

Sharon Bower, Argyle Bistro, Albany, WA

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