Text 30020, 99 rader
Skriven 2012-09-29 23:05:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: mushrooms &c 326
========================
 ML> Thinking back, I called them bear tooth, different but
 ML> just as damaging. These were different mushrooms; it's
 ML> that there have been several instances of wild mushrooms
 ML> sighted in various Wegman's stores, and I lost track of
 ML> which ones I prepared for whom. 
 NB> Given your itinerary, it isn't at all surprising, actually.. :)

I distinctly recall not cooking at all at Hap's. I was
going to say that I didn't cook at Dale and Gail's, my digs
for the second half of this week, but that was false. After
a short field trip to H Mart, I fixed red-cooked pork belly,
Korean-style ribeye flap, and Thai beef basil. It was kind
of fun.

 NB>> You did answer and I did receive it.  But you answer slightly
 NB>> differently this time, so I'll respond again.  ;)
 ML> I hope I didn't contradict myself too badly!
 NB> Not that I saw, just different nuances...  :)

I'm getting a bit dotty in my old age - constant jet lag,
very irregular sleep habits, who knows what else. At least
I can still pretty much remember tastes, though, for a
decent length of time. But chronology is beginning to
escape me.
 
 ML> There used to be this joke that the homeless guy (Billy)
 ML> would come downstairs and have a midnight snack, and
 ML> sometimes when I was in town he would be joined by a second
 ML> homeless guy; but lately there's been less midnight snacking.
 NB> Probably not as physically up to the midnight wanderings...?

For him, getting downstairs is an adventure in itself. His
bedroom is his man cave upstairs, which has been refitted with
a hospital bed. I strongly advocated converting the downstairs
bedroom, but that room's bathroom's door is too narrow, and
the tub not accessible enough. I said, fix the tub and make
the door bigger, but no, they like the design the way it is
(it's pretty nice, and I like that bathroom a lot - it's done
sort of Southwest, with a lot of desert colors) and wanted to
keep it the guest room. He does have a little dorm fridge and
a popcorn machine upstairs, so he needn't starve.

For me, I'm just not in the mood as much.

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     Title: Grilled Sturgeon With Wild Mushrooms
Categories: fish, grill, wild, mushrooms
  Servings: 4

           The Grilled Sturgeon:
      4    sturgeon filets (6 to 7
           ounces)
      1 TB minced fresh garlic
      2 TB olive oil
      1 ts course ground black pepper
        pn kosher salt or sea salt
           The Mushroom & Thyme Saute:
    1/2 c  button mushrooms (sliced)
    1/2 c  shiitake mushrooms (sliced)
    1/2 c  oyster mushrooms (sliced)
    1/4 c  shallots (sliced)
      2 TB extra virgin olive oil
      1 TB butter
      1 ts fresh thyme
    1/4 c  chicken or vegetable stock
      2 TB dry white wine
      1 pn salt and ground black pepper

Clean grill well before getting it hot, this will help insure fish will
not stick while cooking. Start with a grill brush and remove any burnt
on material.  Afterwards with an old towel that has been slightly oiled
with plain vegetable oil, rub grill down. This is what chef's call
"seasoning the grill."  Next heat grill on high while you prepare the
sturgeon. Remove skin from sturgeon and place in a large stainless steel
bowl. Add the olive oil, garlic, course black pepper and salt. Mix
seasonings into the fish to coat.

Prepare mushroom saute by heating a large saute pan on high. Add the
olive oil, sliced mushrooms and shallots just as the oil begins to
smoke. Saute mushrooms and shallots for about 1 minute and add the whole
butter followed by the fresh thyme and salt and pepper. Place sturgeon
on grill and reduce heat to a medium setting. Close grill and leave the
fish as is for 2 minutes. While fish is cooking add the stock and white
wine to the mushroom mixture and continue to cook to reduce liquid. Flip
fish after two minutes of cooking and cook another minute or until the
fish reaches an internal cooking temperature of 145 degrees. Remove
grilled fish and plate, top with mushroom and shallot mixture and enjoy.
This recipe is excellent with roasted potatoes, yams or a rice blend.

Brian Johnson http://www.chef-recipes.com

From: Nita

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