Text 17142, 98 rader
Skriven 2014-09-18 18:22:08 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Florida
===============
-=> MICHAEL LOO wrote to DALE SHIPP <=-

 RH> one of them than in FL. The southern cooking that known world wide is
 RH> more a product of those states than Florida. I'm pretty sure the Key
 RH> Lime Pie had its origin there but grits, collards, bbq, pecan pie, etc
 RH> are more indicative of real southern cooking. First make do with what
 RH> you have, then elevate it to gourmet level. (G)

 DS> At the moment, I am hard pressed to think of any food that would be
 DS> considered Floridian, except perhaps for things using citrus fruits.

 ML> And seafood (conch fritters come to mind, and stone crab claws),
 ML> but otherwise seems pretty true.

Leave us not forget the bonefish - native to shallow coastal waters and a
pretty decent sport and food fish. Also, there is a chain of "casual dining"
restaurants named after the bonefish. IIRC they had their beginnings in St.
Petersburg/Clearwater (home of the newly wed and nearly dead). Of course
Clearwater is home to the #1 Hooters (where I have been and enjoyed the clam
chowder) and the wings were decent and the beer was cold - all enhanced by the
high jiggle factor wait staff.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: "Wild Wild" Monkfish
 Categories: Seafood, Pork, Sauces, Wine, Mushrooms
      Yield: 4 servings

      4    (to 6) monkfish filets
      4 sl (to 6 sl) prosciutto ham
           Salt, black pepper & garlic
           - powder
      2 tb Oil
  
MMMMM--------------------"WILD WILD" SAUCE--------------------------
      4 c  Wild mushrooms *
      3 tb Unsalted butter
      2 tb Chopped garlic
    1/4 c  White wine (Chablis)
      2 tb Salt
    1/4 tb White pepper
      2 tb Fresh chopped parsley

  * Shiitake, oyster and chanterelles are recommended.

  Preheat oven to 350oF/175oC.

  Pull the the membrane off the back of the monkfish and cut
  fish into 4 oz. portions. Wrap each portion with
  prosciutto ham leaving the white of the fish exposed on
  each side. Secure with a toothpick. Season each of the
  exposed sides with salt, pepper and garlic powder.

  Heat 2 tablespoons of vegetable oil in a 10 inch skillet
  with a heat-proof handle until hot enough to be on the
  point of smoking. Place fish into skillet and sear each
  side for one minute.

  Place skillet into a 350oF/175oC oven.

  Let cook in oven for 12 to 15 minutes or until fish
  reaches an internal temperature of 145 degrees.
 
  Transfer the monkfish to a large serving plate and spoon
  "Wild Wild Sauce" over the fish, letting the juices from
  the sauce run onto the plate.

  Garnish with chopped parsley and serve immediately.

  MAKE THE "WILD WILD" SAUCE: Preheat oven to 350 degrees.

  While fish is cooking, De-stem and wash mushrooms under
  cold running water to remove unnecessary debris.

  Melt unsalted butter in a separate 10 inch skillet over
  medium high heat.

  After the butter has stopped foaming, add mushrooms to
  skillet and saute until tender (about 2 minutes).

  Add garlic and deglaze the pan with the white wine and
  sherry.

  Add heavy cream and simmer until slightly thick but still
  creamy. Season to taste with the salt and pepper, then
  remove from heat.

  From: http://www.bonefishgrill.com

  Uncle Dirty Dave's Archives

MMMMM

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