On 09-07-21 09:44, Dave Drum <=-
spoke to Sean Dennis about Nat'l Mushroom Month <=-

Never been a real fan of salmon - fresh or canned. I'd be more likely
to do something like this:

There is a world of difference between canned fish and fresh, salmon is
only one example. It is like they are two different foods. Canned
mackeral is catfood, fresh mackeral is quite good (if fresh enough).


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Italian Style Lentil Soup
Categories: Testing
Yield: 4 Servings

1/2 lb Dry brown lentils
2 tb Olive oil
1/4 lb Ham or sausage, diced
1 sm Onion, chopped
1 md Rib celery, chopped
2 ea Clove garlic, minced
1 Chicken or beef bouillon
Cube
3 c Water
14 oz Can chicken broth
1/2 c V-8
ds Italian seasoning

Sort and rinse lentils. In a medium saucepan heat oil. Stir in ham
or sausage along with onion, celery and garlic. Cook until
vegetables are crisp tender. Add chicken broth, bouillon and water
along with the lentils . Bring mixture to a boil, then cover and
slowly simmer for about one hour or until lentils are done. Add the
V-8 and a couple shakes of Italian Seasoning. Cover and let cook for
another 10 minutes.

MMMMM



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Dale Shipp wrote to Dave Drum <=-

Never been a real fan of salmon - fresh or canned. I'd be more likely
to do something like this:

There is a world of difference between canned fish and fresh, salmon is only one example. It is like they are two different foods. Canned mackeral is catfood, fresh mackeral is quite good (if fresh enough).

Very true - I've had fresh and canned salmon - and am not a fan of either.
I've also had the fresh water version - Coho Salmon. Same results. OTOH
I like both fresh and canned tuna (especially the packed in water tuna).

Never had fresh mackerel. And some years ago there was much discussion
here about blue fish .... another "oily" fish I've not had the opportunity
of trying.

But salmon has been foisted upon me a number of times.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fishwiches
Categories: Seafood, Breads, Vegetables, Sauces
Yield: 2 Servings

1 c Cooked, flaked fish (Boston
- Bluefish or Haddock)
1/4 c Chopped celery
1 ts Chopped parsley
1/4 c Mayonnaise
2 tb Catsup
Salt & pepper

Mix all ingredients together. Season to taste and spread
between slices of bread. Can also be served on crackers.

RECIPE FROM: The Taste of Gloucester; A Fisherman's Wife
Cooks - Written and complied by The Fishermen's Wives of
Gloucester & The Cape Ann League of Women Voters

Uncle Dirty Dave's Archives

MMMMM

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Quoting Dale Shipp to Dave Drum <=-

fresh mackeral is quite good (if fresh enough).

As in still flopping around when you get it and you cook it right
away on a driftwood wood fire in a cast iron skillet with lots of
butter right on the beach!

I still remember the taste of my first mackeral dinner in
Newfoundland way back in the summer of 1973!

Similarly both David Sacerdote and another Internet cooking budding,
Simon Bao from Philly, who had a share in a Cape May cottage, speak
highly of Bluefish, IF it's very fresh.

An usual marinade for oily fish:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baked Mackerel
Categories: Chilies, Mackerel, Marinades
Yield: 6 Servings

6 Whole mackerel fillets
1/4 c White vinegar
3/4 c Water
1 sm Onion; sliced
2 ts Salt
6 Whole peppercorns
1 tb Pickling spice
1 ds Cayenne pepper
1 Whole bay leaf
6 Whole cloves

Place fillets in one layer in a glass or ceramic baking dish. Heat
vinegar, water, onion, herbs, and spices. Pour over fish. Allow to
marinate for at least one hour. Refrigerate if marinated longer.
Bake, covered, for 45 minutes at 375 F. Garnish with fresh parsley

NOTES: Works well with other strongly-flavored and/or oily fish

Recipe by: Elizabeth Powell

Posted to recipelu by Valerie Whittle

MMMMM



Cheers

Jim


... How do you know herring has gone bad? Does it start to smell good?

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Quoting Dave Drum to Dale Shipp <=-

Never had fresh mackerel.

It's difficult to get unless you live on the coast.

Some brands of canned mackerel are OK, either oacked in oil or
smoked. They are rather sardine-like in flavour.

blue fish .... another "oily" fish I've not had the
opportunity of trying.

Frozen blue fish is dirt common in supermarkets and often the least
expensive choice other than Asian farmed tilapia, which I won't
buy.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crispy Mackerel, Chilli and Herb Sauce
Categories: Chilies, Fish, Sauces, Pasta, Herbs
Yield: 8 Servings

4 tb Honey
3 tb Red wine vinegar
2 tb Dark soy sauce
8 Fresh mackerel fillets
Flour for coating
Vegetable oil
3 tb Sesame seeds
Freshly cooked pasta
SAUCE:
1 tb Fresh mint; chopped
1 tb Fresh basil; chopped
1 tb Fresh coriander; chopped
2 tb Fresh flat leaf parsley;
-chopped
1/2 ts Fresh hot green chilli
-pepper; chopped
1 Garlic clove
200 ml Olive oil
4 tb Plain yoghurt
Salt

Put the honey, vinegar and soy sauce in a small pan and boil to
reduce by two-thirds. Set aside.

Combine all the sauce ingredients in a blender and blend until
smooth. Season with salt only.

Preheat the grill (broiler).

Dust the skin of the fish fillets with flour. Heat a film of
vegetable oil in a frying pan and quickly fry the fish, on the
skin side only, until golden.

Transfer the fish to a metal dish or tray, placing it skin side
up. Spoon the honey mixture over the skin and sprinkle with sesame
seeds. Place under the grill and cook until nicely coloured.

Serve 2 fillets on each warmed plate with fresh pasta. Spoon the
sauce over the pasta and serve.

MMMMM


Cheers

Jim


... I only burn oil from free range organic dinosaurs.

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JIM WELLER wrote to DAVE DRUM <=-

Never had fresh mackerel.

It's difficult to get unless you live on the coast.

Some brands of canned mackerel are OK, either oacked in oil or
smoked. They are rather sardine-like in flavour.

blue fish .... another "oily" fish I've not had the
opportunity of trying.

Frozen blue fish is dirt common in supermarkets and often the least expensive choice other than Asian farmed tilapia, which I won't
buy.

Not in the stupormarkups around here. We do see a lot of tilapia and
swai - both of which I leave where found.

This is the line in the description of swai that put me off it. (Not
the catfish part) "It’s a freshwater fish that’s native to Vietnamese rivers and a type of catfish."

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chez Sue's Swai
Categories: Five, Seafood, Cheese, Breads
Yield: 3 Servings

1/2 c Bread crumbs
3 (4 oz ea) swai filets
1/2 c Miracle Wimp
3/4 c Shredded Asiago cheese
Salt & ground black pepper

Set oven @ 350ºF/175ºC.

Put bread crumbs in a shallow dish. Press swai fish,
skin-side down, in bread crumbs. Spread creamy salad
dressing onto exposed side of each fillet. Arrange
fillets in a baking dish and top with Asiago cheese;
season with salt & pepper.

Bake until fish flakes easily with a fork, 45 to 60
minutes.

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

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Quoting Dave Drum to Jim Weller <=-

Frozen blue fish is dirt common in supermarkets and often the least expensive choice

Not in the stupormarkups around here.

Bluefish populations are very cyclical and vary widely in the course
of a decade. They are currently low and my store isn't carrying
them either this year.

Since you're a fan of carp ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bean Curd with Carp
Categories: Fish, Chinese, Tofu, Chilies, Wine
Yield: 4 servings

2 Tofu Squares
1 Carp
3 c Oil
1 tb Spring Onion, minced
1 tb Ginger, minced
1 tb Garlic, minced
1 tb Chili Nam Yuey
2 tb Soy Sauce
Wine, to taste
2 ts Salt
3 c Soup Stock
1 tb Cornstarch Paste

Cut tofu into 1 1/2" by 1/2" long strips. Scrape the scales off the
carp. Remove the guts and the gills. Score 3 lines on each side of
fish. Heat oil in a wok. Fry tofu strip until golden brown. Remove
and drain. Fry the carp briefly. Remove and drain. Save some oil in
the wok. Stir fry the spring onion, ginger and garlic for a few
seconds. Add Chili Nam Yuey. Mix well. Add the carp, tofu, soy sauce,
wine, salt and soup stock. Bring to a boil. Let boil for 5 - 8
minutes. Remove fish with chopsticks. Save the juice in the wok.
Thicken with cornstarch past and pour on fish.

From The Chinese Regional Cuisine Series, Szechuan Cooking.

Posted by James Lor.

Nam Yue is red bean curd ... fermented bean curd with
red yeast rice and often chilies added in. - JW

MMMMM


Cheers

Jim


... Fish tastes good and is a healthy alternative to the walking animals.

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JIM WELLER wrote to DAVE DRUM <=-

Frozen blue fish is dirt common in supermarkets and often the least expensive choice

Not in the stupormarkups around here.

Bluefish populations are very cyclical and vary widely in the course
of a decade. They are currently low and my store isn't carrying
them either this year.

Since you're a fan of carp ...

To correct your mistaken assumption - I am NOT a fan of carp. I do/will
eat it - depending on circumstances and preparation. But, it's nothing
I would order off a menu.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hongshao Wanyu (Red-Cooked Grass Carp w/Tangerine Peel)
Categories: Oriental, Seafood, Sauces, Citrus, Wine
Yield: 3 Servings

1/2 oz Dried tangerine peel
+=OR=+
1/2 oz Dried citrus peel
3 lb Carp; or firm white-fleshed
- fish such as Rock Fish,
- Cod, Halibut, Scrod, Red
- Snapper, Haddock, or Sole
- cleaned & left whole *
2 ts Salt
4 tb Cornstarch
2 c Peanut oil
2 tb Finely chopped garlic
3 tb Minced peeled fresh ginger
4 tb Finely chopped scallions
3 tb Rice wine or dry sherry
1 tb Whole bean sauce (yellow
- bean sauce)
2 tb Dark soy sauce
1 tb Sugar
6 tb Chicken stock or water

Soak the tangerine or citrus peel for 20 minutes in warm
water or until it is soft. Rinse under running water,
squeeze out any excess liquid, finely chop and set aside.

Make 3 or 4 slashes on each side of the fish to help it
cook faster and allow the flavors to permeate. Rub the
fish on both sides with the salt. Sprinkle the corn-
starch evenly on each side of the fish.

Heat a wok or deep saute pan until it is hot. Add the
oil. When hot, deep-fry the fish on each side for 5 to 8
minutes until brown and crispy. (If the head or tail is
not submerged in the oil, regularly ladle some of the
oil over the exposed parts.)

Remove fish and drain on paper towels. Pour off oil,
leaving 2 tablespoons. Reheat the wok. Add chopped
tangerine peel, garlic, ginger and scallions and stir-
fry for 30 seconds. Put in the rest of the ingredients.

Return the fish to the wok, spooning the ingredients
over the top of the fish. Cover wok. Cook over low heat
for 8 minutes. Serve at once.

Serves 4, as part of a Chinese meal or 2, as a single
dish.

Ken Hom in Food; Homecooking - New York Times

From: http://www.cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

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Quoting Dave Drum to Jim Weller <=-

Since you're a fan of carp ...

To correct your mistaken assumption - I am NOT a fan of carp.

I'm surprised since you've been extolling its virtues for years. And
then yesterday you said you've never eaten smoked fish other than
salmon but you used to tell me smoked carp was nicer than fresh. So
I figured you liked it,

I guess I'll cancel the rest of my carp recipes ready for export and
go back to pork chops. since I doubt if anyone else here is fond of
it either.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Valnots Kotletter Med Broccoli
Categories: Scandinavia, Pork, Nuts
Yield: 4 Servings

4 Pork chops
1 dl Walnut kernels
2 tb Oil
Salt, pepper
125 g Broccoli
1 tb Butter or margarine
4 dl Water
1 Cube meat stock
5 ts Maizena flour/corn starch
1 tb Syrup
1/2 ts Chinese soy sauce

Swedish Walnut Chops with Broccoli

If you want to, coarsely chop the walnut kernels (I prefer to keep
them whole). Heat 1 tbs oil in a frying pan and let the walnuts
sizzle for a few minutes. Pick them up.

Heat another tbs oil in the frying pan and brown the pork chops on
both sides until colored. Flavor with salt and pepper and let the
pork chops fry, covered, for about 30 minutes or until tender.

Cut the broccoli stalks in pieces and part the bouquets. Melt the fat
in a saucepan and sizzle the broccoli for a few minutes. Add water,
stock cube, maizena flour/corn starch, syrup, and soy sauce. Let
simmer, covered, until the broccoli is tender. Flavor with salt and
pepper to taste.

Put the pork chops on a serving dish and sprinkle with walnuts. Serve
with the broccoli and the sauce and some pilav rice, salad, and bread.

Bella

From: Isabel Brattkull in Gothenburg, Sweden.

MMMMM

Cheers

Jim

... A pig may be baptized as "carp" so you can eat pork on Good Friday.

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JIM WELLER wrote to DAVE DRUM <=-

Since you're a fan of carp ...

To correct your mistaken assumption - I am NOT a fan of carp.

I'm surprised since you've been extolling its virtues for years. And
then yesterday you said you've never eaten smoked fish other than
salmon but you used to tell me smoked carp was nicer than fresh. So
I figured you liked it,

I tolerate it - which does not make me a fan. And I do defend it against specious "blanket" statements such as 'muddy tasting' and 'mushy' both
of which may be true for *some* fish from muddy ponds - but, not, for
all examples - especially those from moving and/or clear water.

As to smoked being better than fresh .... I've had fresh and it's "Meh". Anything that adds flavour to "Meh" has got to be better. Bv)=

I guess I'll cancel the rest of my carp recipes ready for export and
go back to pork chops. since I doubt if anyone else here is fond of
it either.

And pork is my favourite vegetable. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pork Chops w/Mushroom Bourbon Cream Sauce
Categories: Pork, Dairy, Wine, Booze
Yield: 4 Servings

MMMMM---------------------------SAUCE--------------------------------
2 tb Olive oil
1 lb Button mushrooms; sliced
1/4 c Chopped onions
2 lg Garlic cloves; chopped
1/2 c Dry white wine
1 c Chicken stock
1/2 c Heavy cream
1/4 c Bourbon whisky
Salt & pepper

MMMMM---------------------------CHOPS--------------------------------
1 lg Egg
2 tb Water
4 (8 oz) center-cut pork chops
All purpose flour
2 c Fresh bread crumbs
3 tb Olive oil or grapeseed oil
2 tb Minced fresh basil

Watch out. This mushroom bourbon cream sauce is so
addictive, you'll want to eat it by the cupfuls.
Mushrooms and onions browned, then cooked in wine
reduction, then a reduction of stock and Bourbon,
then cream. Basil is added at the very end. Oo la la.

This recipe is from my father's recipe collection (cut
out from magazines - can't tell which one this is from)
We've made it a few times. The one thing you might have
trouble with is getting the sauce to thicken. It takes
a strong boil to reduce all of that liquid, but it's
worth it.

Prepare the sauce. Sauté onions, garlic, and mushrooms
in 2 TB of oil in a large skillet on medium high heat
until the mushrooms are browned - about 10-15 minutes.
Add the wine, increase the heat to high, and boil down
until the liquid is reduced to almost a glaze, about 4
minutes. Add the chicken stock, and bourbon, boil until
reduced by two thirds. Add the cream and simmer several
minutes until the sauce thickens.

Prepare the pork. Whisk an egg and 2 TB water in a
shallow baking dish. Sprinkle both sides of pork chops
with salt and pepper. Dip chops into the flour, then egg
mixture, then breadcrumbs, coating completely.

Heat olive or grapeseed oil in a large skillet over
medium-high heat. Add the pork chops and cook until
brown, about 4 minutes per side. Turn the chops one
more time, lower the heat to low, cover, and cook an
additional 5 minutes.

Alternatively you can put the chops in a 400ºF/205ºC
oven for 5-8 more minutes.

When about to serve the pork, bring the sauce to a
simmer and add the chopped basil to it. Season to taste
with salt and fresh ground black pepper.

Serves 4.

Note: We like our pork still a little pink (and tender).
What is important is the internal temperature of the
meat, to kill any pathogens. Trichinosis hasn't been
seen in domestic pork for over 50 years, and if it were
there, it would be killed at 137ºF/59ºC. The California
Uniform Retail Food Facilities Law calls for pork to be
cooked to an internal temp of 145ºF/63ºC, the USDA
recommends 160ºF/71ºC. If you cook your pork to 160,
it will end up tasting like shoe leather. We generally
take it off the heat at 140.

FROM: http://simplyrecipes.com/recipes

MM Format by Dave Drum - 15 August 2009

Uncle Dirty Dave's Kitchen

MMMMM

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