Text 130, 75 rader
Skriven 2010-08-13 01:24:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: Salmon
==============
Question:  where does Sockeye salmon fit in the scheme of things?

Our local Giant had "wild caught Sockeye salmon" on sale today, at less
than the Atlantic farm-raised that they usually carry.   I don't
remember if that is a good kind, or a mediocre kind.

I think I once got something called chum salmon and was not very pleased
with it at all.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cajun "Popcorn" With Basil Mayonnaise
 Categories: Cajun, Seafood
      Yield: 8 Servings

        2 Lb Raw Crawfish Tails Or Small
             - Shrimp -- Peeled And
             - Deveined
        2    Eggs
        1 c  Dry White Wine
      1/2 c  Fine Cornmeal
      1/2 c  All-Purpose Flour
        1 TB Minced Fresh Chives
        1    Garlic Clove -- Minced
      1/2 ts Fresh Thyme Leaves
      1/4 ts Salt
      1/4 ts Cayenne
      1/4 ts Black Pepper
             Oil -- For Deep-Frying
MMMMM====  -----Mayonnaise----- ============================
        1    Egg Yolk
        2 ts Dijon-Style Mustard
        1 TB White Wine Vinegar
             Salt And Pepper
        1 c  Olive Or Vegetable Oil
      1/2 c  Minced Fresh Basil Leaves
  
  Rinse the crawfish tails or shrimp in cool running water. Drain well
  on paper towels and set aside in a cool place.

  Mix together the eggs and wine in a small bowl.

  In a mixing bowl, combine the cornmeal and flour, chives, garlic,
  thyme, salt, cayenne, and pepper. Gradually whisk in the egg mixture,
  blending well. Cover the batter and let stand 1 hour at room
  temperature.

  For the mayonnaise, combine the egg yolk, mustard, and vinegar in a
  mixing bowl. Add salt and pepper to taste. Add the oil in a thin
  stream, beating vigorously with a wire whisk. When the mixture is
  thick and smooth, stir in the minced basil. Cover and refrigerate
  until you are ready to serve.

  Heat 2-3 inches of oil in a large skillet or deep-fryer to 365-375 F.
  Dip the seafood into the batter and fry until golden brown, 2-3
  minutes. It is best to fry the seafood in small batches. Turn as
  necessary for even coloring. Remove with a slotted spoon and drain on
  paper towels.

  Serve hot, with the basil mayonnaise.
  
  Recipe By     : Southern Family Favorites - ISBN 0-8317-7459-2
  
  From: Dan Klepach                     Date: 02-17-97
  Fido-National Cooking Echo
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:30:21, 13 Aug 2010
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