Text 10101, 101 rader
Skriven 2014-02-19 04:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: various 231
===================
 DD> That is - I seldom stock the flakes. Pods - that's a different 
 DD> proposition. But what I have on hand are generally hontaka (Japones), 
 DD> Thai hots, etc. And for a Fra Diavolo a bit of red serrano is about as
 DD> hot as I want to get.

I'd crush a couple Thai into my sauce and try to remember
not to rub my eyes for a while.

 DD> I, on the other paw, enjoy fresh/raw veggies - more than, say, canned 
 DD> peas or stewed okra (both of which I put in the same garbage can in my
 DD> mind.

I don't mind canned peas and very much enjoy stewed okra (if
it's made with onions and tomatoes).

 DD> Language is a living, breathing thing ... else we would still be 
 DD> communicating by emphasising our pointing with expressive grunts.

It seems to me that wilful expansion of the language is
the cause of lawyers and legislators.

It was probably St. Anselm who likened children to apple trees.
If you let them grow as they wish, they produce weird fruit if
at all; if you carefully tend them, trimming and guiding as
needs be, they will flourish and become useful. That's pretty
much the way I feel about language.

Bobby Flay's halibut
Categories: celebrity, fish, main
Servings: 6

4 c roasted vegetable-green chile broth
2 Tb olive oil
1/2 ts unsalted butter
6 halibut fillets (6 oz each)
Salt and freshly ground pepper
h - roasted vegetable-green chile broth
1 Tb unsalted butter
1 Tb finely diced red onion
1 Tb finely diced roasted garlic
1/2 c white wine
2 c fish stock (or a mixture of half clam juice and half water)
1/2 roasted red bell pepper, seeded and peeled
1/2 roasted yellow bell pepper, seeded and peeled
1 roasted poblano pepper, seeded and peeled
8 cloves roasted garlic
12 roasted shallots
12 roasted pearl onions
Salt and freshly ground pepper
Honey

Pan-fried halibut fillets with roasted vegetable-green
chile broth

Prepare or reheat the broth (recipe follows).

In a medium skillet over medium-high heat, heat the oil u
ntil it begins to smoke and then add the butter. Season
the fillets with salt and pepper on both sides and cook
for 2 to 3 min per side. (If you have an electric range,
brown the fillets on one side, turn them and finish
cooking in a preheated 350F oven for 3 min.)

Place 1 halibut fillet in each of 6 soup bowls and pour
broth around it.

For the broth.

In a medium saucepan over medium heat, melt the butter
and sweat the onion and 1 Tb of garlic. Add the wine,
raise the heat to high and reduce the liquid completely.

Reduce the heat to medium, add the stock, roasted
peppers, poblano, the remaining garlic, shallots and
pearl onions and simmer for 30 min.

Puree the mixture in a blender or processor, or in the
pan with a hand-held blender. Season to taste with salt,
pepper and honey. Can be made up to 2 days ahead and
refrigerated, covered. Reheat, stirring, just before
serving.

Note: To roast garlic, rub with olive oil, place in a
small ovenproof pan and season with salt and pepper.
Cover the pan with aluminum foil and roast for 45 min
in a 350F oven, or until the garlic is soft and
lightly browned. Peel the garlic. To roast shallots
and pearl onions, follow the same procedure but roast
them uncovered for 45 min. Roast peppers by the same
method, but for only 25 min. Remove peppers from the
oven and place in a brown paper bag for 5 min to steam.
Cut the peppers in half, remove the stems and seeds
and peel off the skin.

William Rice, Chicago Tribune, "Bobby's Bold Flavors"
after Bobby Flay


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