Text 29597, 97 rader
Skriven 2015-07-31 00:04:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 29555 av Jim Weller (1:123/140)
Ärende: Re: Fish
================
 -=> On 07-29-15  22:42,  Jim Weller <=-
 -=> spoke to Dale Shipp about Fish <=-

 DS> Today's Catch is [...] not as inexpensive as what you were
 DS> describing.

 JW> Can you get closer to the source? Right on the waterfront?

Exactly.

 JW> Roger doesn't weigh his fish, just eyeballs them. For boneless,
 JW> skinless fillets I pay approx. $5.00 a pound for burbot and
 JW> whitefish, $7.50 for lake trout and $10.00 for walleyes. Pike is
 JW> just $2.50. Everything is literally catch of the day. He often has
 JW> whitefish only as they are consistent to catch and when he does have
 JW> trout and walleye he will often run out early in the day. I don't
 JW> mind as I like whitefish a lot. He never sells as much pike as he
 JW> catches accidentally as bycatch. I can also buy fish heads for
 JW> chowder and whole fish too.

It has been a long time since we looked into Today's Catch.  A lot of
people really like them.  We buy salmon from Wegmans at $7.99 per pound,
and that is about the only fish we eat these days.  Way back when we
lived in Wisconsin, I caught a moderate amount of panfish (bluegill,
crappie, perch, bullhead) and we ate them.  Also went to Howard
Johnson's on Fridays for AYCE yellow perch fish fry.

We also get wild caught frozen Gulf shrimp.
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Michaeline's Creole Shrimp Remoulade With Corn Relish
 Categories: Creole, Seafood, Sauce
      Yield: 4 servings
 
     18 lg Shrimp (about 1 lb)

MMMMM-------------------------REMOULADE------------------------------
    1/2 c  Celery, chopped
    1/3 c  Green onion, chopped
    1/3 c  Fresh parsley, chopped
      2 ts Garlic, minced
    1/2 c  Creole mustard
      2 ts Horseradish, prepared
    1/2 c  Cottenseed oil
    1/4 c  Red wine vinegar
      1    Egg
      1 ts Salt
      1 ts White pepper, ground

MMMMM------------------------CORN RELISH-----------------------------
      2    Ears corn
  1 1/2    Yellow onions, finely
           -chopped
    1/2    Red bell pepper, cored,
           -seeded, and finely chopped
    1/2    Green bell pepper, cored,
           -seeded, and finely chopped
      1    Jalapeno pepper, seeded and
           -finely chopped
      2 ts Fresh parsley, finely
           -chopped
      2 ts Fresh basil, finely chopped
      1 tb Honey
    1/4 c  Cidar vinegar
           -salt (to taste)
           -black pepper, freshly
           -ground (to taste)
 
  TO MAKE THE REMOULADE:  In a food processor, combine the celery,
  green onion, parsley, garlic, mustard, horseradish, oil, vinegar,
  egg, salt, and pepper.  Blend until the mixture is smooth.  Chill
  the remoulade in the refrigerator for 2 hours.
  
  TO MAKE THE CORN RELISH:  In a pot of boiling water, blanch the
  ears of corn.  Remove kernels from the cobs.  Mix the corn
  kernels with the yellow onion, red and green bell peppers,
  jalapeno pepper, parsley, basil, honey, vinegar, and the salt and
  pepper, to taste.
  
  TO SERVE:  On each of four or five plates, place a 1/2 cup of the
  corn relish.  Arrange 4 of grilled shrimp on each plate.  Drizzle
  2 tablespoons of the remoulade over each grouping of shrimp.
  Serve the remainder of the remoulade in a bowl.
  
  Recipe by: John Salazar of Michaeline's, 1512 West Alabama,
  Houston, Texas
  From: David Pileggi                   Date: 07-19-01
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:10:36, 31 Jul 2014
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)