Text 17083, 82 rader
Skriven 2011-10-26 23:11:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: trip 92
===================
 -=> On 10-25-11  19:55,  Michael Loo <=-
 -=> spoke to All about trip 92 <=-

 ML> Not wanting lots of starch, I asked the waitress if I could
 ML> have just a couple pieces of perch and a couple pieces of
 ML> walleye with no sides and charging me for a medium platter
 ML> of one or the other. Which she did, with a $1.50 surcharge.
 ML> The fish was copious and good, so I didn't whine. The perch
 ML> in fact was excellent, a pair of hand-size fillets, very
 ML> fresh. Two large walleye fillets, good but not as fresh,
 ML> filled me up well. Both were egged and thickly breaded;
 ML> this coating was nicely protective of the fish (which turned
 ML> out juicy and tender) but didn't make for that good eating -
 ML> a pile of breading ended up at the side of my plate.

When we lived in Madison, Wisconsin we ate a lot of yellow perch.  Some
I caught in the bay off of our yard.  On Friday nights the local Howard
Johnson had an all you could eat perch fish fry.  We went there more
than a few times, and it was good.  I can't say that we had much walleye
though.

BTW -- why were you in Milwaukee (which is where Gail was born and
raised)?  Does not seem like a typical destination for you.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grilled Seafood Po'boy - Light - SL 10/96
 Categories: Sandwich, Light, Catfish, Shrimp, Sthrn/livng
      Yield: 4 Servings
 
      1 lb Unpeeled, medium-size fresh
           -shrimp
     10 oz Farm-raised catfish fillet
      2 ts Creole seasoning
    1/4 c  Lemon juice
      1 ts Olive oil
    1/2 c  Roasted red peppers
      1    Jalapeno pepper
    1/2 c  Reduced-fat mayonnaise
      2 tb Creole mustard
      2 tb Fresh parsley; chopped
      1 cl Garlic; minced
      2 tb Green onions; sliced
      4    French sandwich rolls; split
           -and toasted
      8 sl Tomato
      8    Lettuce leaves
 
  :    Peel shrimp, and devein, if desired. Cut fish crosswise into
  1-inch slices. Combine shrimp and fish in a shallow dish, and
  sprinkle with Creole seasoning. Cover and chill 2 hours.
  
  :    Combine lemon juice and oil in a small bowl; pour over seafood.
  Cover and chill 30 minutes.
  
  :    Cut red peppers into thin strips, pat dry. Seed and chop jalapeno
  pepper. Combine peppers, mayonnaise, and next 4 ingredients; set
  aside. Drain seafood, and place in they grill basket coated with
  cooking spray. Cook, covered with grill lid, over medium-hot coals
  (350 degrees F to 400 F) 7 to 10 minutes; turning once.   Place
  seafood, tomato slices, and lettuce evenly on bottom halves of rolls;
  spread top halves of roles with mayonnaise mixture, and place on
  sandwiches. Yield: 4 servings.
  
  Per serving:  405 Calories (34% from fat), Fat 15g (1.3g saturated),
  Cholesterol 112mg, Sodium 711mg, Carbohydrates 39.7g, Fiber 2,3g,
  Protein 25.8g.
  From Clemie Barron of Florida,  in  October, 1996 "Southern Living".
  Typos by Jeff Pruett.
  From: Jeff Pruett                     Date: 10-20-96
  Cooking
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 23:16:23, 26 Oct 2011
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)