Text 30713, 90 rader
Skriven 2009-11-04 06:18:00 av Dave Drum (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: Re: Softwood Smoking
============================
-=> JIM WELLER wrote to DAVE DRUM <=-

 -=> Quoting Dave Drum to Dale Shipp <=-

 DD> Did you try the alder smoked caribou that Bro' James brought to the
 DD> Canadian Caper picnic? I thought that perhaps he had gotten the alder
 DD> bark and the caribou mixed up. Not much flavour and dry as dust.

 JW> That was actually smoked with black willow. And yes it was pretty
 JW> hard to like. I brought it for its novelty value not for its
 JW> intrinsic good taste. That's how Native people up here made it
 JW> historically when they had to preserve summer meat without the
 JW> benefit of salt, spices or nice smoking woods. My BIL who grew up on
 JW> it actually prefers it to jerky as it is what he is used to.

I must have mis-remembered the black willow part. Or, perhaps we had been
talking about alder smoking. It's been over 10 years and I ain't getting any
younger.

If you brought it for its novelty value you certainly hit a home run. It and
the grapefruit wine were the most novel things I tasted the whole weekend. And
the poor guy who gave me the grapefruit wine he had made certainly must have
been disappointed in my reaction to it. If he had told me it was grapefruit
wine I probably would have taken a cautious (and forewarned) sip first. As it
was I pulled a "face" and spewed the mouthful into the nearest unoccupied space
- then went to spitting and other mouth clearing exercises that one does when
there is no water or beer handy.

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

      Title: Swordfish w/Grapefruit & Rosemary Butter
 Categories: Seafood, Citrus, Condiments
      Yield: 2 Servings

      2    (6 oz) swordfish steaks; 1
                  - to 1 1/2" thick
           Salt & ground pepper
      1 tb Butter

MMMMM---------------------------SAUCE-------------------------------
      2    Shallots; minced
      1 ts Dried rosemary; crumbled
    3/4 c  Fresh grapefruit juice
      2 tb Unsalted butter
           Fresh parsley sprigs
 
  Season fish with salt and pepper. Melt 1 tb butter in heavy
  medium skillet over medium heat. Add fish and cook until
  just opaque, about 9 minutes per inch of thickness, turning
  once. Transfer fish to warm platter. Tent with foil to keep
  warm.
   
  Pour off all but film of butter from skillet. Add shallots
  and rosemary and stir over medium heat 'til shallots soften,
  about 2 minutes. Add grapefruit juice. Increase heat and
  bring to boil, scraping up any browned bits. Add any juices
  from the fish platter. Boil until sauce is syrupy, 5 to 8
  minutes.
 
  Remove from heat and swirl in 2 tb butter, 1 tb at a time.
  Season sauce with salt and pepper.

  Spoon over fish. Garnish with parsley.
   
  Source: “The Weekday Cook, Bon Apetit Fast & Easy Favoritesö.
  Pub 1989.
 
  This book is a collection of recipes taken from “The Weekday
  Cookö column in “Bon Apetitö. The recipes were published in
  the months when the featured ingredients were best. This recipe
  is for March.

  Typed by Manny Rothstein

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... It only had one fault. It was kind of lousy. - James Thurber
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