Quoting Dale Shipp to Jim Weller <=-
I never have fennel seed on hand.
We've never had star anise in our pantry of spices.
The whole ones last years longer than the powder. So I make my own
Chinese five spice powder in small batches. I also threw a single
star anise into a quart of watermelon rind pickles along with the
usual spices on a hunch this summer. That worked out well.
Title: Veggie Finocchio Dish
I do occasionally buy fresh fennel but I have to eat the whole thing
by myself as Roslind is not fond of it.
I don't often have Pernod, Sambuca or Ouzo but there is one treatment
I really enjoy. I first encountered it at a seafood station at a
posh wedding supper buffet in the Wedgwood room (you can Google pictures
of it) in the Hotel MacDonald, a grand old railway hotel in
Edmonton. The station chef flambeed a mixture of scallops, shrimp,
squid and cod sauteed in butter with a mixture of vermouth, a
dash of some kind of Pastis and enough vodka for the mix to flame
nicely. For me it was the highlight of a wonderful dinner.
Continuing with mackerel and bluefish ...
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Foil Wrapped Grilled Bluefish
Categories: Fish, Grill, Herbs
Yield: 4 servings
Bluefish fillets
Tartar sauce
Onions (thinly sliced)
Green pepper (thinly
Sliced)
Fresh tomatoes
Basil
Oregano
Parsley
Pepper
Fresh lemon juice
Place a bluefish fillet skin-side down on a large piece of foil.
Slather generously with tartar sauce.
Layer thinly sliced onions and green peppers on top, then slices
or chunks of fresh tomatoes. Sprinkle with basil, oregano,
parsley, and pepper; squeeze on lots of fresh lemon juice.
Tightly close the foil, and double wrap with another piece of
foil. Grill 20-40 minutes (without turning) depending on the size
and thickness of the fish. Serve.
Recipe By: Tom Donohue
MMMMM
Cheers
Jim
... Ouzo: treat it like Sambuca (pour it down the sink).
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