Text 33815, 89 rader
Skriven 2015-11-29 22:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: imitation crab
======================
-=> Quoting Mark Lewis to Jim Weller <=-

 ML> gotta figure out what to do with these snow crab meats ...
 ML> unfortunately, they're imatation

Krab sticks or kani-kamaboko if you want to sound classy are already
cooked and don't do well re-heated for any length of time. Consider
making Krab salad, sandwich spread, sushi or a chowder adding
chopped surimi at the last minute before serving. 

 ML>  he was quite disappointed when he
 ML> saw that on the bag after getting'em home

Hopefully they were priced fairly, like under $4 a pound, and not
$12 or higher.  

This weekend was a seafood one for me as well. Last night I got to
roast a medium sized (about 4 lb) arctic char all the way from
Ulukhaqtuuq on Victoria Island in the high arctic. A friend of mine
in construction likes working the remote sites because of the high
pay and he always makes friends with commercial fishermen wherever
he goes as he used to be one in P.E.I before he moved north,

So he came back with a whole cooler full of char to distribute to
his Yellowknife friends. Sometimes the flesh is as red and rich as
sockeye salmon but this one had pale pink, less oily flesh, and
looked more like chum salmon. It came frozen and whole. After
thawing and gutting it, I lopped off the head and tail so that it
would fit inside my medium sized roasting pan and baked it
uncovered, with a drizzle of oil, salt, pepper and some dill for 45
minutes. Then I covered it and let it rest another 15 minutes in the
oven as it cooled off. I served it with baby roast potatoes and
green beans Provencale,

Tonight I considered a char chowder but in the end I made a sandwich
spread out of some of the leftovers, same recipe as for salmon or
tuna salad, and toasted up homemade white bread. We did have a soup
to go with: cream of tomato and squash with diced sausage and potato
which was also a way to use up leftovers and some old milk and cream
that "was on the verge". Sunday is always my clean out the fridge
and get creative day as well as bread baking day.

I also simmered the head and tail in a court bouillon and that will
be the start of the next batch of soup.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gigo-Kiniginige
 Categories: Native, Canadian, Salmon, Soup
      Yield: 4 Servings
 
      4    Big cattail roots diced, and
           Cooked in butter
      2 c  Chopped leeks sauteed in
           Butter and vegetable oil
      5 c  Water
  1 1/4 lb Fresh salmon cut into large
           Pieces
    1/4 ts Pepper
      2 ts Sea salt
 
  Sechelt Salmon Chowder

  Simmer the cattail roots in water for 40 minutes. Saute the leeks
  15 minutes. Add the leeks and other ingredients to the main pot
  and let simmer for another 10 minutes.

  The Northern Cookbook by Eleanor A. Ellis, Canadian Federal
  Government, Department of Indian and Northern Affairs (now called
  the Ministry of Indigenous Affairs and Northern Development).

  The Sechelt are one of the Coast Salish peoples living on the
  British Columbia coast north of Vancouver on the Sunshine Coast.
  -JW
 
  If you don't feel like going out and digging up cattail roots, sub
  potatoes (which don't need the extra cooking time). - JW

MMMMM


YK Jim


... Hunt for my food? I don't even know where sandwiches live.

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