Text 25944, 93 rader
Skriven 2015-04-12 22:58:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: gedanken
================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> a gedanken experiment - my plane back from the
 ML> Pole has made an emergency landing in the middle of God
 ML> knows where and amid the blizzard someone finds the leavings
 ML> of a polar bear banquet, of which a few bits of rancid seal
 ML> remain. My ration is a spare rib. What next?

For the first day there is always airplane salvage: airline meals
plus the liquor, candy and edible gifts in people's luggage.

Another Asian sort of caramelized fish dish:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caramelized Salmon with Soba Noodles in a Kakejiro Broth
 Categories: Salmon, Japanese, Noodles
      Yield: 4 Servings
 
           FOR THE DASHI BROTH:
      5    Pieces Kombu (kelp)
      1 c  Bonito flakes; packed
      2 qt Water
      1 lb Soba noodles
      2 ts Sesame oil
           CARAMELIZED SALMON:
    3/4 c  Mirin
    1/4 c  Sake; plus 2 tb
    3/4 ts Ginger; grated
    1/2 ts Garlic; grated
  1 1/2 tb Honey
      2 tb Fresh orange juice
    1/4 c  Soy Sauce; plus 2 tb
      4 x  6 Oz skinned salmon fillets
           KAKEJIRO BROTH:
      4 c  Dashi broth
      2 tb Soy sauce
      1 tb Sugar
    1/2 ts Salt
           FOR SERVING:
      1    Jar togarishi pepper
      1    Sheet nori; toasted and
           Julienned
      2 tb Sesame Seeds; black and
           White sesame seeds
      2    Scallions; thinly sliced
 
  To make the dashi broth, combine the water and the kombu in a
  large soup pot. Bring to a boil over high heat. Once it has
  reached a boil, turn off the heat and remove the kombu. You may
  set the kombu aside for a second stock. Add the bonito flakes and
  steep for 10 minutes. Strain the broth through a fine sieve.
  
  While you are making your broth, bring a large pot of salted water
  to a boil for your noodles.
  
  Cook your noodles in boiling water until tender. Drain the noodles
  and season with a little sesame oil. To reheat the noodles when
  you are ready to serve, plunge them back into the hot cooking
  liquid.
  
  To make the salmon glaze: Combine the mirin and sake in small
  saucepan and simmer for 3 to 4 minutes. Add the ginger, garlic,
  honey, orange juice and soy sauce; simmer for another 5 to 6
  minutes, or until the glaze is syrupy and coats the back of a
  spoon. Strain the glaze and set aside to slightly cool. Once the
  glaze has cooled, brush the salmon fillets with the glaze using a
  pastry brush. Either grill or broil the salmon for 2 minutes.
  Remove from the heat and brush again with the glaze. Repeat this
  process 2 or 3 more times, until the salmon is cooked to the
  desired degree of doneness and nicely glazed.
  
  To make the kakejiru broth, in a medium sauce pot, combine the
  dashi broth with the soy, sugar, and salt and bring to a boil.
  
  Place the hot soba noodles in a bowl, pour the hot kakejiru broth
  over the noodles, and place the salmon on top of the noodles.
  Garnish the noodles with the togarishi, toasted nori, sesame seeds
  and scallions.
  
  Recipe By: Emeril Lagasse, 2006
  From: Riley@chilegarden.Com To: Eat-L
 
MMMMM

YK Jim


... Japan. Producing 82% of the world's weird shit since 1952.

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