Text 7128, 83 rader
Skriven 2008-05-15 23:55:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Re: Greens
==================
 -=> On 05-14-08  23:33,  Carol Shenkenberger <=-
 -=> spoke to Dale Shipp about Greens <=-

    
 >   My mother used to fix collard greens with long slow boiling and
 >   vinegar, plus adding hot peppers infused vinegar at the table.   I
 >   never got used to that.  Gail now cooks them occasionally by steaming.
 >   We have a little gadget that is used for steaming in a sauce pan.  She
 >   will chifferole the greens and put them in that, steaming them until
 >   they are tender.  Serve with a little bit of butter.  We tend only to
 >   have them with hot spicy Cajun food -- they offset the heat.

 CS> Now see, that sort I think I might like.  It sounds outright tastey to
 CS> me!  Maybe even some bacon fat added <g>.

Or that duck fat you were once talking about?  I don't think we would
like either, but many folks would.

 CS> It wasnt til Japan that I learned to tolerate vinegar in foods. Now I
 CS> use it all the time in meats, but it still feels 'wrong' on anything
 CS> from the vegetable kingdom.

I am partial to dishes made with vinegar.  Gail is not.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Coriander Fish Kebabs
 Categories: Seafood, Main dish, Low cal, Barbecue
      Yield: 4 servings
 
    500 g  White fish fillets

MMMMM--------------------------MARINADE-------------------------------
      1 tb Oil
      1    Clove garlic, crushed
      1 sm Fresh red chilli, finely
           - chopped
    1/2 ts Sugar
      2 tb Chopped fresh coriander
      2 ts Grated fresh ginger
      1 ts Paprika
    1/2 ts Ground cumin
      2 ts Grated lemon rind
    1/3 c  Lemon juice

MMMMM-----------------------YOGHURT SAUCE----------------------------
      1 sm Cucumber (200g), peeled
           Salt
    1/2 c  Low-fat plain yoghurt
      1 tb Chopped fresh coriander
 
  * If using wooden skewers, soak them in cold water overnight to help
  prevent burning during cooking *
     Cut fish into large chunks, place in bowl, add marinade, mix well,
  cover, refrigerate 4 hours or overnight.  Thread fish onto skewers,
  barbecue or grill gently, basting with marinade until fish is tender.
  Serve with sauce.
  
  Marinade:
  
     Combine all ingredients in bowl, mix well.
  
  Yoghurt Sauce:
  
     Remove seeds from cucumber, chop cucumber roughly, place in
  strainer, sprinkle with salt.  Stand cucumber 15 mins, rinse under
  cold water, pat dry.  Blend or process yoghurt, cucumber and
  coriander until smooth.
  
  * Approx 780 kJ (186 cal) per serve *
  
  Posted by : Sue Rykmans.
  Submitted By SUE RYKMANS   On   06-21-94 (0808)
 
MMMMM


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