Text 3233, 98 rader
Skriven 2010-10-29 22:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: KFC Double Down
=======================
-=> Quoting Dale Shipp to Jim Weller <=-

 JW> The Double Down
 
The next day I had a major craving for vegetables and acidic foods.
Breakfast was half a grape fruit, lunch a salad of lettuce and lemon
juice, supper a three bean salad with minimal oil and extra vinegar.

 DS> I'll stick to Popeye's -- even if I have to drive 20 minutes for it
 DS> now.

I don't blame you. I had a meal at one once long ago and was quite
impressed. They should expand into Canada.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Warm Skate Salad
 Categories: Salads, Fish, Dressing
      Yield: 2 Servings
 
      1    Recipe court bouillon
      1    Boneless; skinless skate
           -wing; (10-ounce)
           Fine sea salt
           Freshly ground white pepper
      5 c  Mesclun; (baby greens)
      5 tb Vinaigrette
      1 tb Thinly sliced coriander leaf
    1/2    Ripe tomato; peeled, seeded
           -and cut into 1/4-inch dice
           COURT BOUILLON:
      1 c  Plus 2 tb red wine vinegar
      7 c  Cold water
      1    Branch fresh thyme
    1/2 sm Leek
      1    Piece peeled carrot;
           -(3-inch)
      1    Piece celery; (3-inch)
      3 md Clove garlic; peeled
      2    Bay leaves
      1 ts Fine sea salt
  1 1/2 ts White peppercorns
           VINAIGRETTE:
      2 ts Dijon mustard
      1 ts Fine sea salt
      2 pn freshly ground white pepper
      3 tb Red wine vinegar
      3 tb Sherry vinegar
    1/2 c  Plus 1 tablespoon olive oil
    1/2 c  Plus 1 tablespoon corn oil
 
  Bring the court bouillon to a boil in a flameproof roasting pan.
  Season the skate with salt and pepper. Add the skate to the roasting
  pan and poach until a knife will go easily into the crease between
  the skate ribs, about 1 minute.
  
  In a bowl, toss the mesclun with 3 tablespoons of the vinaigrette.
  Arrange in a tall mound in the center of 2 dinner plates.
  
  As soon as the skate is cooked, separate it into thin strips, cutting
  through the natural creases in the fish. Drape the strips over the
  salad in a circle, as if making a teepee.
  
  Drizzle the skate with the remaining 2 tablespoons of vinaigrette.
  Scatter the coriander and the tomato over all. Serve immediately.
  
  COURT BOUILLON:
  
  Combine all ingredients in a large saucepan and bring to a boil. Boil
  for 10 minutes. Strain through a fine-mesh sieve. Store, tightly
  covered, in the refrigerator for up to 3 days, or in the freezer up
  to 2 months.
  
  Yield: 6 cups
  
  VINAIGRETTE:
  
  In a mixing bowl, whisk together the mustard, salt, pepper and
  vinegars. Whisking constantly, very slowly drizzle in the olive oil
  and then the corn oil. Store, tightly covered, in the refrigerator
  for up to 1 week.
  
  Yield: 1 1/3 cups
  
  Recipe by: COOKING LIVE
  
MMMMM

Cheers

YK Jim


... In retrospect, it was pretty freaking retarded.

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