Text 24542, 96 rader
Skriven 2015-03-05 10:13:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Jim Weller
Ärende: Re: squirrels
=====================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Had you made the Y2K picnic you could have both observed them
 DD> (they are thick around here) and eaten of their flesh.

 JW> I have no objections to the hunting and eating of them; I'm sure
 JW> they are quite tasty. It's just that I have always lived in places
 JW> where big game was plentiful and so squirrels were spared.

In this area most of the squirrels harvested are gathered in by Goodyear,
Firestone, Michelin, Sumitomo, etc. The crows and buzzards treat it as
smogasbord.

 JW> Speaking of harvesting wild things we are in for a bumper year for
 JW> morels. They are especially abundant in conifer forests the first
 JW> year after a forest fire and last year we had a record 385 fires
 JW> which destroyed 3,385,000 hectares or about 13,000 sq miles. At a
 JW> nominal yield of 1 oz per square yard there will be 1.25 M tons to be
 JW> had. There are mobile picking companies who follow the fires; we
 JW> expect 5000 temporary jobs, both local and from all over, for about
 JW> 4 or 5 weeks in May-June. Southern retail prices are $40 per pound
 JW> for fresh and it easy for a good picker to make $500 per day while
 JW> the season lasts. The last time we had a major fire within easy
 JW> walking distance of a road was 15 years ago when I picked a full
 JW> bushel in a half day. that's about 24 pounds fresh, 3 pounds dried.

I have a stock of dried morels and have had, from time to time, fresh morels.
But I've never seen what all the hoo-hah is about. Perhaps my palate is too
coarse or something. Or the dishes in which I have tried/used morels contain
other ingredients which mask the "specialness".

MMMMM----- Recipe via Meal Master (tm) v8.06

      Title: Whitefish Filets w/Morels & Asparagus
 Categories: Seafood, Mushrooms, Vegetables, Wine, Herbs
      Yield: 4 Servings

    1/2 lb Fresh morels or other wild
           - mushrooms
           +=OR=+
      1 oz (to 2 oz) dried morels or
           - other wild mushrooms;
           - washed, soaked in hot
           - water 30 minutes
      1 lb Young, thin asparagus
      4 tb Canola oil
      3 tb Fine chopped shallots
    1/2 c  Fish stock
    1/4 c  Dry white wine
      4    (6 oz ea) filets of white
           - fish; skin on
           Salt & fresh ground pepper
      3 tb Chopped fresh thyme
      3 tb Unsalted butter

  Clean the morels carefully, washing them under cold water,
  then laying them out on paper towels to absorb the excess
  moisture and air dry. Trim the asparagus stems at the
  point where a knife slices through easily. If the skin
  seems at all tough or stringy, peel the stalks with a
  vegetable peeler. 

  In a sautO pan, heat 2 tablespoons canola oil over medium
  heat. Add the morels and sautO 3 to 4 minutes. Add the
  shallots and cook 3 minutes more. Add the fish stock and
  allow the morels to braise 2 to 3 minutes. Add the
  asparagus and the white wine and continue to cook another
  3 minutes. Remove from the heat and place on a warm
  platter and set aside. Season the fish with salt and
  pepper.

  Heat the remaining canola oil in a second heavy skillet.
  SautO the filets 2 1/2 to 3 minutes on each side, and
  remove to the platter holding the asparagus. 

  Return the morels to the sautO pan to heat to the boiling
  point. Add the thyme and butter. Remove promptly from the
  heat and allow the butter ( which adds a creamy texture to
  the dish) to melt. Spoon over the fish and serve promptly.

  Source: Chef Michael Lomonaco

  Yield: 4 Servings

  Recipe from: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM


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