Text 10084, 95 rader
Skriven 2011-04-29 20:21:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: DISASTERS 162  1418
===========================
-=> Quoting Glen Jamieson to Michael Loo <=-

 GJ> What about Katrina?  How did people react there?
 
 ML> Quite badly in places [...] the ineffectual and sometimes
 ML> criminal behaviors of the police and the sheriffs have been
 ML> well documented.

 GJ> Hopefully, the deficiencies of organisation and authority will be
 GJ> remedied before the inevitable next similar disaster.

Not likely. There is a long history of political and police
corruption there.

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

     Title: Catfish Tacos With Chipotle Slaw
Categories: Fish, Tortillas, Chilies, Salads
  Servings: 4

      1 c  shredded red cabbage (about
    1/4 sm head)
      1 ts kosher or coarse sea salt,
           plus more to taste
      2 TB Mexican crema or sour cream
      1 ts adobo sauce (from canned
           chipotle in adobo) or
    1/2 ts ground chipotle chile
      6 oz catfish fillet, cut
           crosswise into 2-inch
           strips
           Freshly ground black pepper
      1    egg
    1/2 c  Japanese-style panko 
           Canola oil, for frying
      3    corn tortillas
    1/4 c  salsa verde or other tangy
           salsa
      1    lime, cut into quarters
           few sprigs cilantro
           (optional)

Toss the cabbage and salt in a colander set over a plate or baking
sheet, put a plate directly on the cabbage, and weight it down with
a heavy object, such as a large can of tomatoes or beans, for at
least 30 minutes. Drain the cabbage. 

Lay out a couple of sheets of paper towels on your countertop.
Transfer the cabbage to the paper towels. Roll up the paper towels
and, holding it above a bowl, use your hands to squeeze the extra
moisture out of the cabbage. Transfer the cabbage to a small bowl
and add the crema and adobo sauce.

Season the catfish well on both sides with salt and pepper. Whisk
the egg in a medium bowl until just combined; spread the panko on a
plate. Dredge each piece of catfish first in the egg, then in the
panko, packing the panko lightly onto the fish with your hands to
get it to stick.

Line a plate with paper towels. Pour enough canola oil into a large
cast-iron skillet to come to a depth of 1/2 inch and turn the heat
to medium-high. When the oil starts to shimmer, add the fish and fry
without turning until the panko crumbs are a deep golden brown, 2 to
4 minutes. Turn and fry until golden brown on the other side,
another 2 to 4 minutes. Transfer the fish to the paper towel–lined
plate. (Alternatively, preheat the oven to 425F. After coating the
fish, transfer it to a small rack set on a baking sheet and bake for
10 to 12 minutes, or until lightly golden brown and crisp.)

While the fish is frying or baking, warm the tortillas and wrap in
aluminum foil to keep warm.

To make the tacos, lay the tortillas out on a plate. Divide the fish
strips among the tortillas. Top with the chipotle slaw, salsa verde,
a squeeze of lime, and cilantro, and eat.

From: Joe Yonan's Serve Yourself 

Posted by Caroline Russock

  From: Serious Eats                    
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... 3 days after he gave up drinking, Bush hospitalized for dehydration.

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