Text 20882, 77 rader
Skriven 2012-02-05 08:12:41 av Dave Drum (1:18/200.0)
  Kommentar till text 20861 av JIM WELLER (1:123/140)
Ärende: Sea Cucumbers
=====================
-=> JIM WELLER wrote to GLEN JAMIESON <=-

 ML> Sea urchins

 GJ> the essence of all that is best in marine crustacean life.

 JW> Technically it isn't a crustacean but is placed in a separate group
 JW> that includes starfish, sand dollars and sea cucumbers.

I'm not sure I could eat a sea cucumber. My throat would just naturally slam
shut at something that looks like a refugee from an adult marital aids shop in
search of D cell batteries.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lone Star Fish Taco Filling
 Categories: Seafood, Tex-mex, Chilies
      Yield: 4 servings

      6 tb Ground dried New Mexico or
           - California chilies 
      3 tb Oil 
    1/2 ts (ea) Pepper & salt 
    1/2 ts Garlic powder
    1/2 ts Cayenne 
    1/2 ts Ground cumin 
      2    Whole cloves 
      1    California bay leaf; broken
           - in pieces 
      1 lb Boned, skinned, firm-flesh
           - fish such as halibut,
           - mahimahi, or rock fish *

MMMMM-------------------CILANTRO MAYONNAISE-------------------------
  1 3/4 c  Mayonnaise
      2 tb Water
      2 tb Distilled white vinegar
      1 lg Rinsed, stemmed fresh
           - jalapeño chile
      1 cl Garlic; peeled
    1/2 c  Light pack fresh cilantro
    1/4 ts Pepper

  In a large bowl, mix ground dried chilies, oil, pepper,
  1/2 teaspoon salt, garlic powder, cayenne, cumin, cloves,
  and bay leaf.

  Rinse fish and pat dry. Add to bowl and turn to coat with
  marinade; cover and chill at least 1 hour or up to 1 day,
  mixing several times.

  Lift fish from marinade and arrange pieces in a single
  layer in a 9" by 13" pan. Discard marinade.

  Broil fish 4 to 5 inches from heat until opaque but still
  moist-looking in center of thickest part (cut to test),
  about 5 minutes for 1/2-inch-thick pieces. With a slotted
  spatula, transfer fish to towels to blot oil, then set on
  a platter. Cut fish along the grain into 1/2-inch slices,
  and season to taste with salt.

  Lone Star Cilantro Jalapeño Mayonnaise: In a blender or
  food processor, combine ingredients. 1/4 teaspoon pepper.
  Whirl until smooth. Add salt to taste. Makes about 2 1/4
  cups.

  Susan Harries, Lone Star Taqueria, Salt Lake City, UT
 
  From: http://www.myrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

... Who is rich? He that is content. Who is that? Nobody. - Benjamin Franklin
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)