Text 33391, 109 rader
Skriven 2015-11-21 00:28:10 av Dale Shipp (1:261/1466.0)
  Kommentar till text 33378 av Michael Loo (1:123/140)
Ärende: Re: sea-tac 503
=======================
 -=> On 11-20-15  05:21,  Michael Loo <=-
 -=> spoke to All about sea-tac 503 <=-

 ML> I wouldn't kick it out of my mouth. The similarity between the
 ML> two make me suspicious that Sysco has a premium sausage gravy
 ML> product. 

We shop at the local Sysco retail outlet from time to time, and I can
verify that they do indeed sell sausage gravy.  But since it comes in a
number 10 can, I cannot speak to ever having knowingly sampled it.  I am
fond of Bob Evans sausage gravy and biscuits though.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: HALIBUT WITH TORTILLA-PI¤ON CRUST
 Categories: Seafood
      Yield: 4 Servings
 
      1    Halibut steak (24 oz) OR
      4    Halibut fillets (6 oz ea)
    1/2 c  Pine nuts
           Vegetable oil
     12    Fresh corn tortillas *
      1 tb Cilantro; finely chopped
    1/4 ts Ground cumin
    1/4 ts Salt
           Juice of 1 lime
           -about 2 tbs
      2    Eggs
      1 tb Water
    1/2 c  Flour
           Cilantro sprigs
           Lime wedges

MMMMM---------------------------SALSA--------------------------------
    1/2 c  Sun-dried tomatoes
           -about 1 oz
           -dry, not oil packed
      8 oz Wild mushrooms
    1/4 ts Salt
      4 tb Extra-virgin olive oil
      4    Shallots
           -peeled and halved
      2 tb Balsamic vinegar
    1/4 ts Brown sugar
      1 tb Basil leaves; minced
 
  * substitute one 4 1/2 oz package of 12 taco shells for the fried
  tortillas
  
  Prepare the Wild Mushroom and Sun-Dried Tomato Salsa and set aside.
  
  cut the halibut steak into 4 equal pieces; remove bones and skin. Set
  aside. Preheat oven to 350øF. Scatter the pine nuts in a cake pan and
  toast in oven until golden brown, 5 to 7 minutes, shaking the pan
  occasionally so the nuts brown evenly. Don't overcook the nuts or
  they will be bitter. Set aside.
  
  Heat 1/2 inch oil in a wide skillet over medium-high heat. Fry the
  tortillas, 1 or 2 at a time, until crisp. Drain on a rack over paper
  towels and cool. Crumble the tortillas (or taco shells) into the
  workbowl of a food processor; pulse until finely chopped. Add the
  toasted pine nuts, cilantro, cumin, salt and lime juice. Pulse until
  well blended.
  
  In a small bowl, whisk together the eggs and water. Dredge the halibut
  pieces in flour, then in the egg mixture. Coat completely with the
  tortilla mixture. Heat 1/2 inch oil in a large skillet over medium-high
  heat. Add the halibut and sauté until golden brown and cooked
  through, 4 to 5 minutes per side for fish 1 inch thick. Let drain
  briefly on paper towels, then transfer to individual plates. Spoon
  the salsa alongside the fish and garnish with cilantro sprigs and
  lime wedges.
  
  Wild Mushroom and Sun-Dried Tomato Salsa:
  
  Put the sun-dried tomatoes in a small dish, add boiling water to
  cover and set aside for 25 to 30 minutes (or plump according to
  package directions). Drain well and chop. Heat the charcoal grill
  until the coals glow red with white ash around the edge.
  
  Wash the mushrooms gently, drain  them and shake off as much water as
  possible. While they are still damp, place in a bowl and sprinkle with
  salt. Ad 2 tablespoons of the olive oil and toss well. Arrange the
  mushrooms and shallots on skewers or use a fine-mesh grill rack. Grill
  about 4 inches from the heat, turning frequently and brushing with
  remaining oil, until the mushrooms are lightly browned and slightly
  soft, about 8 minutes. Cool. Chop the mushrooms into 1/2 inch dice and
  mince the shallots. Combine in a bowl with the sun-dried tomatoes,
  vinegar, sugar and any remaining oil. The salsa can be made in
  advance to this point and refrigerated in an airtight container. Add
  the basil just before serving. Serve at room temperature.
  
  Makes about 2 cups.
  
  Note: instead of grilling the mushrooms over a charcoal fire, you can
  cook them under the broiler in your oven.
  
  Simply Seafood Winter 1995 Submitted By DIANE LAZARUS On 01-20-95
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:32:07, 21 Nov 2015
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)