December 14 - National Bouillabaisse Day

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

Title: Bouillabaisse
Categories: Soups, Seafood, Vegerables, Mushrooms
Yield: 8 Servings

1 lb Cod filets
1 lb Whiting filets
1 lb Boston BlueFish (pollock)
1 lb Sea scallops
2 Lobsters; boiled separately
12 Mussels; (optional)
2 c Water
Salt & pepper
1 lg Bay leaf
1/2 ts Saffron
4 oz Can sliced mushrooms
1/3 c Butter
2 c Canned clam broth
1 c Chopped onion
1 c Sliced celery
32 oz (2 cans) crushed tomatoes

Cut fish in 2" pieces. Saute onion,celery and garlic in
butter. Do NOT overcook. Add tomatoes,water, clam broth,
mushrooms, herbs and fish. Bring to a boil; simmer 10
minutes. Add mussels and scallops; simmer 10 minutes
longer. Season to taste.

Crack cooked lobster claws. Remove meat from lobster
tails; dice. Add to soup; simmer ten minutes more and
serve.

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

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Quoting Dave Drum to All <=-

Title: Bouillabaisse
1 lb Boston BlueFish (pollock)
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

I was about to argue that a pollock is not a bluefish but I just
discovered that a pollock is known as a Boston Blue in some places.
Still, a Boston Blue and Bluefish are two very different things.

I have no pollock or any other seafood recipes lined up as I have
moved on to meat dishes.

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

Title: Yorkshire Deviled Shoulder of Lamb
Categories: Lamb, British, Sausage, Stuffing
Yield: 12 Servings

1 lb Bulk sausage
2 tb Butter
1/2 c Onion; minced
1/3 c Chopped mixed fresh herbs
-(such as parsley, thyme,
-and mint)
1 ts Dried sage; crumbled
1 c Fresh breadcrumbs
1/3 c Dry Sherry
1 Egg; lightly beaten
1 Lemon peel; grated
Salt and freshly ground
-pepper
5 lb Lamb shoulder; boned
-at room temperature
1/2 Lemon
SEASONING FLOUR:
2 tb All-purpose flour
1 ts Salt
1/2 ts Freshly ground pepper
DEVILED CRUST:
1/2 c Fresh breadcrumbs
3 tb English or Dijon mustard
1 tb Vegetable oil
1 ts Paprika
1/2 ts Mace
1/2 ts Nutmeg; freshly grated
1/2 ts Salt
1/4 ts Ground red pepper
1 cl Garlic; pressed
1 md Lemons juice and grated peel
Fresh watercress sprigs
Additional Sherry and
Lamb or beef stock

For stuffing: Cook sausage in nonstick large skillet over medium
heat until fat is rendered, 5 to 6 minutes. Discard fat. Transfer
sausage to large bowl. Melt butter in same skillet over low heat.
Stir in onion, cover, and cook until translucent, about 10
minutes. Remove from heat. Add fresh herbs and sage to onion and
toss gently to blend. Add breadcrumbs, Sherry, egg, lemon peel,
salt, pepper and onion mixture to sausage and blend well; mixture
should hold together. Let cool.

Seasoning Flour: Combine all ingredients in small cup. Preheat
oven to 350F. Spread stuffing evenly over boned lamb. Roll into
log shape, fat side out, and tie with string at 2-inch intervals.
Rub entire surface with cut side of lemon. Sprinkle with evenly
with Seasoning Flour, using enough to cover entire surface.
Transfer lamb to parchment paper-lined roasting pan. Roast
uncovered 1 hour.

Meanwhile, Prepare crust: Mix all ingredients in small bowl, and
set aside. Remove lamb from oven and coat entire surface with
crust mixture. Continue roasting until crust is golden and lamb is
tender, pink and juicy, about 1 hour. Transfer to heated platter.
Let stand 10 to 15 minutes before cutting into thick slices.
Garnish each serving with watercress sprigs. Deglaze pan juices
with additional Sherry and stock if desired. Reduce juices to
saucelike consistency and serve.

"Hearty Farmhouse Suppers" "Bon Appetit", February, 1983

MMMMM


Cheers

Jim


... Dieting is the penalty for living beyond your seams

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JIM WELLER wrote to DAVE DRUM <=-

Title: Bouillabaisse
1 lb Boston BlueFish (pollock)
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

I was about to argue that a pollock is not a bluefish but I just discovered that a pollock is known as a Boston Blue in some places.

Well, look where the recipe came from. You pretty much have to go
through Boston to get to Gloucester out there on the tip of Cape Ann at
the limit of Massachusetts Bay. I actually bought the cookbook from a
nice bookshop in Gloucester and banged in the recipes contained over
the years since that "Clam Crawl".

Still, a Boston Blue and Bluefish are two very different things.

Well, yeahhhhhhhh. The pollock family is not greasy like salmon, mackerel,
tuna and bluefish.

I have no pollock or any other seafood recipes lined up as I have
moved on to meat dishes.

That's all right. I have plenty. Bv)=

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

Title: Pollock Florentine
Categories: Seafood, Pork, Vegetables, Cheese, Greens
Yield: 4 Servings

1 1/2 lb Pollock
1/4 lb Pancetta
2 cl Garlic; minced
1 sm Onion; minced
1 ts Fresh thyme
1 c Fish stock
5 oz Spinach
1 sm Tomato; diced
1 oz Feta cheese
2 oz Grated Parmesan cheese
Salt & pepper

Set oven @ 350ºF/175ºC.

In a flat bottom, oven safe pan big enough to hold the
fish in one layer, render the pancetta.

Add onion and garlic, and saute until translucent.

Remove solids and set aside.

Deglaze pan with fish stock and reduce by half.

Add spinach to wilt and remove to a separate bowl.

Mix spinach, tomato. pancetta, onion, garlic, and 1/3
tsp thyme together.

Add 2/3 tsp thyme to stock. Taste for salt and pepper
and season as desired.

Coat fish in remaining stock and layer in the pan.

Sprinkle feta on the fish.

Layer the spinach mixture over fish.

Sprinkle parmesan over the top.

Bake for 10-12 minutes or (optionally) broil for 1 min.

Remove from oven and let rest for 2 minutes.

From: http://www.thedailymeal.com

Uncle Dirty Dave's Kitchen

MMMMM

... The guy who stole my identity gave it back when saw my credit score.
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Quoting Dave Drum to Jim Weller <=-

Boston BlueFish (pollock)
RECIPE FROM: The Taste of Gloucester; A Fisherman's Wife

I just discovered that a pollock is known as a Boston Blue in
some places.

Well, look where the recipe came from.

That's why I checked it out before mouthing off!

For fish, common names and made up market names are a slippery
thing.

And you can turn any fish into a blue fish with vinegar, so long as
the fish is extremely fresh.

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

Title: Truite Au Bleu (Blue Trout)
Categories: Fish, Trout
Yield: 5 servings

2 tb Butter
1 Shallot of scallion, minced
1 Rib celery w/leaves/chopped
1 Carrot, thinly sliced
1 Dressed trout, head and all
But cut into chunks
1 tb Salt
6 Peppercorns
1/2 ts Thyme
2 tb Minced fresh parsley
1 Bay leaf
3 c Water
1 c White wine or dry vermouth
3 tb Tarragon vinegar
5 Whole 10" trout

This dish is basically trout poached in a vegetable court bouillon
flavored with a cut-up trout. It is a lovely way to offer the
delicacy of trout, and can be either a fish course, if the trout
are 6-8 inchers, or a main course if the trout are 10-11 inchers.
As a fish course for a game dinner serve the trout cold in an
aspic if you wish-see below.

In a big saucepan or deep skillet with lid melt the butter and saute'
the vegetables until the shallot is just soft.

Add the single cut-up trout and the remaining ingredients (except
whole trout), bring to a bubble, and simmer for ten minutes or so.

Add the dressed whole trout, cover, and simmer slowly for about
20-minutes.

If the dish is a main course, remove the fish, drain, and serve
immediately with melted butter and lemon juice or herb butter.

If the dish is just a fish course, allow the fish to cool in the
liquor and serve the drained trout with a slice of lemon.

MMMMM

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

Title: Blue Carp / Kapr Na Modro
Categories: Czech, Fish, Carp, Holiday
Yield: 5 Servings

3 lb Carp
3 c Water
Salt
1 c Celery root, parsnip, and
carrot, sliced
2 md Onions; sliced
10 Peppercorns
4 Allspice
1/2 Bay leaves
1 ds Thyme
1/2 c Vinegar; boiling
3/4 c Butter; melted
Parsley
1 Lemon; cut in wedges

This is a traditional Christmas Eve dish.

Clean the carp, cut lengthwise. Cook the vegetables & spices in
salted water for 20 minutes. Put the carp in a large vessel, skin
side up, & slowly pour the vinegar over it. [The skin will turn
blue!]

Pour in the vegetables with water, but not directly over the fish.
Cover & simmer for 15 to 20 minutes. Remove the carp to a warm
plate. Garnish with parsley & lemon wedges, & serve with butter.

From: The International Cookbook

From: Kevin Jcjd Symons Date: 01 Oct 02

MMMMM


Cheers

Jim


... Dihydrogen monoxide is deliberately sprayed on organic crops

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JIM WELLER wrote to DAVE DRUM <=-

Boston BlueFish (pollock)
RECIPE FROM: The Taste of Gloucester; A Fisherman's Wife

I just discovered that a pollock is known as a Boston Blue in
some places.

Well, look where the recipe came from.

That's why I checked it out before mouthing off!

For fish, common names and made up market names are a slippery
thing.

For instance the "Chilean Sea Bass" is actually a Patagonian Toothfish.

And you can turn any fish into a blue fish with vinegar, so long as
the fish is extremely fresh.

I was not aware of that. Which makes today a good day. I've learned
something new. Bv)=

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

Title: Truite Au Bleu (Blue Trout)
Categories: Fish, Trout
Yield: 5 servings

I have that recipe.

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

Title: Blue Carp / Kapr Na Modro
Categories: Czech, Fish, Carp, Holiday
Yield: 5 Servings

But not this one.

And here's a third .....

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

Title: Vicomte de Mauduit's Truite Au Bleu
Categories: Seafood, Vegetables, Herbs, Citrus
Yield: 1 serving

1 Rainbow or other small trout
- per person, gutted and
- cleaned
Water to cover the trout
Some sliced carrot
Some peeled and sliced onion
1/2 Lemon; sliced in thin rounds
1 tb Vinegar
2 (to 3) bay leaves
1 ts Dried thyme
+=OR=+
2 Sprigs fresh thyme
Whole peppercorns
Salt

Bring everything but the fish to a boil and simmer the
courtbouillon for about 1/2 hour.

Slide the trout into the stock and simmer them until
just cooked, usually in no longer than 6 or 7 minutes.

"Serve the trout," as the vicomte advises, "with a
little melted butter and plain boiled potatoes."

From "They Can't Ration These" from 1940, a book by the
vicomte "to show where to seek and how to use Nature's
larder."

RECIPE FROM: https://www.britishfoodinamerica.com

Uncle Dirty Dave's Archives

MMMMM

... The Amiga Trinity: Dave Haynie, Jay Miner, Fred Fish

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