Text 12280, 111 rader
Skriven 2014-04-17 01:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: steaks 512
==================
 ML> Sometimes you feel like a nut ... .
 RH> Sometimes you don't. I'd rather not have the nuts in the candy bar.

I like nuts, especially in candy bars; in this case, the
preference for the nuts is negated by the milk chocolate,
so every time I have the choice between a Mounds and an
Almond Joy, I have to do some mental coin-flipping. There
was a limited run of dark Almond Joy once, and I had one,
but that's consigned to fond memory, same as dark Barque
Sarah.

 ML> MA, CT, and MD for me. Between us we've got them pretty covered.
 RH> I just have to remember to ask that they not put the egg in my tossed
 RH> salad & the dressing on the side. I think TR is where I first had a
 RH> salt rubbed baked potato--and realised it afer I'd added salt to it.

For me, no cheese please, and dressing on the side. If I'm
in a salad mood. Usually I get chili and chili as my choices;
sometimes they both come as an appetizer; sometimes they come
in one big bowl; once in a while one comes as an appetizer
and the other with the steak. I have to remember to tell them
not to put on the cheese, which isn't worth the pills.

 ML> There's one opening up near Swisher - maybe I'll take him there
 ML> when I see him in August, but then I might as well just buy a
 ML> couple Costco ribeyes and cook them at his house.
 RH> Your choice--give him a good steak either way. Taking him out means
 RH> that you don't have to worry about the clean up afterwards.

I don't tend to mind cleanup, and if I did the cooking on
the grill out front, all I'd have to do is scrape the grate
with a metal brush and everything'll be fine.

Thai-style coconut-peanut fish
cat: fusion, pretentious, main
Serves: 4

h - For the Thai peanut sauce
1 oz lemongrass, chopped semifine
1 oz ginger, roughly chopped
1 oz garlic, roughly chopped
2 oz lime juice
4 oz sake (may omit)
1 oz shrimp sauce
1 c chicken stock
1 c coconut milk
2 c peanut butter
1 ts sambal chili paste
Salt to taste
h - For the sweet-and-sour glaze
2 c sugar
2 c rice wine vinegar
1/4 c red wine vinegar
1/4 c white wine vinegar
1 oz low-sodium soy sauce
2 ts cinnamon powder
2 ts chili flakes
2 cinnamon sticks
h - For the tropical fruit salsa
1/2 c pineapple, diced
1/2 c papaya, diced
1/2 c mango, diced
2 Tb cilantro, roughly chopped
1/4 c onion, diced
h - For the fish
1 c macadamia nuts, chopped semifine
1/2 c unsweetened coconut thread
1/4 c panko (Japanese bread crumbs)
1/2 c flour
2 eggs, beaten
4 fresh fish fillets (5 oz each)
Salt and pepper to taste

Coconut macadamia nut crusted catch with Thai
peanut coconut sauce, sweet-and-sour glaze,
and tropical salsa

In a sauce pot over medium heat, dry saute the
lemongrass, ginger, and garlic for 1 min. Add
lime juice, sake and shrimp sauce. Reduce by half.
Add chicken stock and reduce by half. Add coconut
milk and peanut butter and let simmer 15 min.
Strain, add sambal and salt to taste.

Place all glaze ingredients into a sauce pot over
medium heat. Bring to a boil. Reduce heat. Simmer
20 min, stirring occasionally.

Combine all salsa ingredients and reserve chilled.

Mix macadamia nuts, coconut, and panko in a
shallow pan. Set up a breading station by placing
flour and eggs in 2 separate shallow pans. Dip
fish fillets in flour, then eggs, then nut
mixture. Bread only 1 side of fish. Season fish
and place in saute pan heated with peanut oil,
nut-side down and cook until golden brown. Turn
fish over, remove from heat and reserve covered
until ready to serve.

Ladle a little peanut sauce into the middle of
each plate. Place a piece of fish in the center
of the sauce. Ladle a little sweet-and-sour
glaze over the top of the fish. Top with
tropical fruit salsa.

James McDonald, I'O, Maui

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)