Text 7261, 69 rader
Skriven 2008-05-17 19:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: Hello
=================
-=> Quoting Nancy Backus to Dale Shipp <=-

 NB> We have one adult son, presently not married, no kids... and also
 NB> presently living with us again, having decided that he'd had enough of
 NB> being a civil/ architectural engineer (even had his own business for a
 NB> while), of living in Arizona (disliked AZ summers as much as NY
 NB> winters), and of being so far away from family.  He's finding out that
 NB> the jobmarket is a lot softer than he thought it would be, but seems to
 NB> have finally landed a job as a server at Cheesecake Factory, a
 NB> bar/restaurant/bakery... in training last week and this.

Tell him Yellowknife needs engineers, lots of engineers. Our summers
are much cooler than AZ and salaries start at $80K and go up quickly
from there. No tips or desserts though. [g]

And our winters are not at all like NY winters [g].

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Red Snapper Ceviche
Categories: Latin amer, chilies
  Servings: 4

      1 lb red snapper filet
           Juice of 8 limes
           Juice of 2 lemons
           Various Peruvian chile
           peppers; sub 2 habaneros
    1/2 c  chopped fresh cilantro
      1 lg red onion, cut in julienned
           strips and then soaked in
           cold salted water
      1 TB salt
      1 ts fresh ground black pepper

More than any other dish, ceviche is the plato nacional of Peru.
Though the recipe given here makes use of one fish only, any number
of seafood items including other fishes, scallops, shrimp, octopus
and crab may be used singly or in combination in preparing a
ceviche. Many chefs will add some white wine to the mixture; the
Ecuadorian version of ceviche calls for olive oil. Peruvians like
their ceviche fiery hot, so in the interest of authenticity, don't
skimp on the diced chiles. 

Cut the snapper filets into about 1 inch long and 1/2 inch wide. Do
not use pieces any larger than that, as they will not be properly
cured by the citrus juices. In a large stainless steel bowl,
marinate the fish in the lime and lemon juices. Cover and let sit
for one hour. Chop the chiles, removing any seeds, and soak the
chiles in a bowl of cold water. Julienne the red onion and soak in
another bowl of cold water. Add the chiles and onion to the fish,
mix well and refrigerate for an hour before serving.

Yield: 4 servings
Heat Scale: Varies, but usually hot
From: Http:www.Fiery-Foods.Com... Peru
 
MMMMM-------------------------------------------------
                               


Cheers

YK Jim


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