Text 28602, 79 rader
Skriven 2012-08-22 23:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: SILKIE CHICKENS  20820
==============================
-=> Quoting Glen Jamieson to Carol Shenkenberger <=-

 CS> Title: Xxcarol's Meatsauce base

 GJ> That is almost identical to mine

 GJ> One addition that gives a noticeable improvement is a spoonful of
 GJ> Vegemite.  Even people who hate Vegemite like it.

Rather like my sneaking little squirts of anchovy paste into things.
I had whitefish tonight, seasoned flour, sauteed in butter laced with
about 1/2 tsp of anchovy paste and it was wonderful.

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

      Title: Flounder "Kiev"
 Categories: Fish, Eggs, Dairy
      Yield: 6 Servings

      6 tb Stick unsalted butter;
           -softened
      1    Garlic clove; minced and
           -mashed to a paste with
      1 pn salt
      2 ts Minced fresh parsley leaves
      1 ts Minced fresh thyme leaves
      6 X  8 oz flounder fillets,
           -halved lengthwise
           All-purpose flour seasoned
           -with salt and pepper
           -for dredging the fish
      2 lg Eggs; beaten lightly
    1/4 c  Milk
      2 c  Fine dry bread crumbs; about
    Vegetable oil for frying the
    -fish

  In a small bowl whisk together the butter, the garlic paste, the
  parsley, the thyme, and salt and pepper to taste. Using a sheet of
  wax paper as a guide roll the butter mixture into a 6-inch-long
  log and chill it for 1 hour, or until it is firm. Cut the butter
  mixture into 1-inch pieces, cut each piece in half, and roll each
  half into a 1-inch-long log. Chill the butter logs for 30 minutes,
  or until they are firm.

  On a work surface season the flounder fillet halves, skinned sides
  up, with salt and pepper, beginning with the narrow end roll up
  each fillet half around a butter log, and secure each roll,
  including the sides, with wooden picks to enclose the butter
  completely.

  Have ready in separate shallow dishes the flour, the eggs beaten
  with the milk and salt and pepper to taste, and the bread crumbs.
  Dredge each roll in the flour, shaking off the excess, dip it in
  the egg mixture, letting the excess drip off, and dredge it in the
  bread crumbs, making sure the fish roll is coated completely and
  evenly. Transfer the fish rolls as they are coated to a wax
  paper-lined baking sheet and chill them, covered, for 1 hour.

  In a kettle heat 1 1/2 inches of the oil to 375F. on a deep-fat
  thermometer, in it fry the fish rolls in batches, turning them
  carefully, for 7 to 10 minutes, or until the fish is cooked
  through and the coating is crisp, and transfer them with a slotted
  spoon to paper towels to drain.

  Gourmet May 1992

MMMMM

Cheers

YK Jim


... I mean, there's no law against it

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