Text 4418, 115 rader
Skriven 2010-12-01 20:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: levity 822
==================
 ML> I see that just north of the pond is the interestingly named
 ML> Backus Road. 
 NB> It originally went around the back side of the farm that Richard's
 NB> g-g-grandfather owned

For a sec I th-th-thought your fingers had stuttered.

  (Forbes Road, named for a married daughter, who
 NB> inherited the farm, goes in front of the family farm).  And a brother
 NB> in some generation built a house on Backus Rd that still stands
 NB> (although it isn't in the family any more, either, as far as I know).

We have Forbeses out here as well. Most of them are excessively
rich, but one of the ones in my generation is poorer than I am,
probably having been cut off with a farthing for becoming a
professional musician.

 ML> has gotten worse if anything over the years. I threatened
 ML> to ask for my money back but haven't done so yet.
 NB> I think it's something you should do... you could use the money and
 NB> they certainly aren't providing anything of use...  ;/  Pick up an old
 NB> Rand McNally road atlas... it would be more helpful...  (G)

I agree. I miss those paper maps. But the irritating thing
is that the MSST is almost always wrong in some particular.

 ML> Title: BAKED STUFFED LAKE TROUT, SALMON, OR WALLEYED PIKE
 NB> Well, there's trout in the lake... and walleye... but no salmon or
 NB> pike...  :)

Well, insofar as walleyed pike aren't pike ...

Roast pike
Cat: fish, native, verbose
Yield: 4 servings 

h - Pike Preparation
2 lb fresh walleye pike fillets
- bone removed and skin on
2 Tb high quality canola or grapeseed oil
3 Tb butter
h - Cabbage Preparation
1 hd savoy cabbage
4 qt water
Salt
h - Vanilla Sauce
2 Tb canola oil
1 shallot, chopped
1/4 c coarsely chopped fresh lemongrass
2 sprigs thyme
1/4 vanilla bean
1 c heavy cream
1 c coconut milk
1 qt chicken broth
2 ts canola oil
h - Final Preparation
1/2 lb thick-cut applewood smoked bacon
2 Tb butter
3/4 c sunchoke (Jerusalem artichoke), julienned
 - water chestnuts may be substituted
4 Tb chopped chives

PAN ROASTED WALLEYE PIKE WITH SAVOY CABBAGE,
BACON AND VANILLA SAUCE

Pike Preparation
Preheat oven to 375 degrees. Twenty min before
serving place pike fillets skin side down on paper
towels. This will help dry the skin so that it will
crisp up better. Season skin side only with salt and
white pepper. Preheat a nonstick saute pan to
medium-high and add 2 ts of the oil. Add fish
and cook for 2-3 min or until skin is crispy. Flip
over and place in the oven for 3-4 min.

Cabbage Preparation
Bring water to boil and season with salt. Prepare an
ice water bath. Pull off the layers of cabbage, wash
and cut into 4 x 4" squares. Blanch in water in batches
until just tender. Remove and immediately place in an
ice bath. Take out and set aside.

Vanilla Sauce Preparation
Warm canola oil over medium heat in a sauce pan. Add
shallot and cook until shallot is transparent. Add
lemongrass and sprigs of thyme and continue to cook
until aromatic. Add the vanilla bean, coconut milk,
heavy cream, and chicken broth. Let simmer until sauce
has slightly thickened. Remove from heat and strain,
ensuring that liquid is smooth. Season to taste with
salt, set aside, and keep warm.

Final Preparation
In a separate pan cook bacon until just on cusp of
becoming crispy. Remove and drain bacon on paper
towels. Reduce heat to low. Place reserved cabbage in
pan with bacon juices. Add butter, sunchokes and 2 Tb
chives, stirring occasionally and heating thoroughly.
Before plating, quickly drain cabbage mixture to
remove any excess liquid.

On four warmed plates, place a mound of the cabbage
mixture in center. Place slices of the bacon over
cabbage. Remove fish from the oven and let the pan
cool slightly. Add 1 Tb of butter on top of
each filet, letting the butter baste the fish. When
done remove from the pan and place on top of the
bacon. Drizzle vanilla sauce over fish and garnish
with the rest of the chives. Serve immediately.

Source: Executive Chef David Murphy, Wave restaurant,
W Chicago Lakeshore Hotel, Chicago
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)