Text 4168, 100 rader
Skriven 2013-09-02 07:24:32 av Dave Drum (1:261/38)
Ärende: Chile 3854
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Seafood Stuffed Flounder - Pt. 1
 Categories: Seafood, Stuffing, Pork, Herbs, Chilies
      Yield: 4 Servings

MMMMM-----------------------SEASONING MIX----------------------------
      1 ts Salt
    1/2 ts Sweet paprika
    1/2 ts Black pepper
    1/2 ts Dried thyme leaves
    1/2 ts Sweet basil
    1/2 ts Gumbo file

MMMMM----------------------MAIN INGREDIENTS---------------------------
      3 sl Bacon; diced
  1 1/2 c  Onions; chopped very fine
      1 c  Green bell pepper; chopped
    1/4 lb + 1 TB unsalted butter
    3/4 ts White pepper
    3/4 ts Ground cayenne pepper
    1/2 lb Small shrimp
  1 1/2 c  Basic seafood stock
      6 md Shucked oysters
    3/4 c  All-purpose flour
    1/2 c  Green onions; chopped fine
    1/4 c  Grated Parmesan cheese

MMMMM-------------------FLOUNDER SEASONING MIX------------------------
      2 ts Salt
      1 ts Sweet paprika
    1/2 ts White pepper
    1/2 ts Onion powder
    1/2 ts Garlic powder
    1/2 ts Dry mustard
    1/4 ts Ground cayenne pepper
    1/4 ts Dried thyme leaves
    1/4 ts Dried sweet basil leaves
      6    (1 - 1 1/4 lb ea) Flounders
  1 1/2 c  Grated cheddar cheese
           Oil for frying

  Flounder should be 1 to 1-1/4 pounds each, boned, heads
  removed and brown side split down the center.

  Combine the first seasoning mix ingredients in a small bowl;
  mix well and set aside.

  In a large skillet fry the bacon over high heat until crisp.
  Add onions, celery and bell peppers. Stir well and saute
  until vegetables start to get tender, about 5 minutes,
  stirring occasionally. Add 3 tablespoons of the butter and
  the white and red peppers; stir until butter is melted. Stir
  in the shrimp and the first seasoning mix. Continue cooking
  for about 3 to 5 minutes, stirring occasionally and scraping
  pan bottom well. Stir in the stock and the oysters; cook and
  stir about 6 to 8 minutes. Remove from heat.

  Use a slotted spoon to spoon the seafood vegetable mixture
  into a food processor or blender, leaving the liquid in the
  skillet; process mixture until smooth, about 15 to 30
  seconds.

  Return mixture to skillet, stirring to blend with liquid;
  turn heat to high, and cook until mixture starts sticking
  excessively, about 5 minutes, stirring occasionally and
  scraping pan bottom well. Remove from heat.

  Meanwhile, in a 1-quart saucepan melt the remaining 6
  tablespoons butter over high heat; when almost melted,
  remove from heat, then add 1/4 cup of the flour and stir
  until mixture is smooth. Return to high heat for 1 minute,
  stirring constantly. Turn heat to high under the stuffing
  mixture; gradually add the butter-flour mixture, stirring
  constantly until well blended. If mixture starts "weeping"
  oil at this point, stir in about 2 tablespoons more stock or
  water.) Continue cooking until very thick, about 1 to 2
  minutes, stirring constantly. Add the green onions and cook
  1 minute more, stirring constantly.

  Remove from heat and stir in the Parmesan. Cool slightly,
  then refrigerate until chilled, about 30 minutes.

  In a small bowl thoroughly combine the flounder seasoning
  mix ingredients.

  CONTINUED TO PART 2

  From Paul Prudhomme's Louisiana Kitchen

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Almost every person has something secret he likes to eat. - M. F. K. Fisher

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)