Text 33009, 79 rader
Skriven 2010-01-02 05:54:00 av Dave Drum (37086.cooking)
  Kommentar till text 32981 av JIM WELLER (1:123/140)
Ärende: Re: Black Pudding???
============================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Probably depends on where in Blighty you are when you order the
 DD> English Breakfast. In 'Murrica we have the Farmer's Breakfast

 JW> And in the west, from Texas to Alberta one of the meats would be a
 JW> small steak.

Well, yeah. You use what's to hand. And until recently hawgs weren't common on
the great plains or west of the Rockies. Nor chickens. Or even milk cows/dairy
operations. They were there ... but, not common. Besides, if I'm gonna do a
steak for breakfast I want it to be something substantial, not one of those
teeny little 4 oz, paper-thin slices of "steak" that is overcooked as soon as
it hits the flat iron of the grill.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Torsk Med Eggesaus *
 Categories: Seafood, Eggs, Vegetables, Citrus
      Yield: 6 servings
 
    1/2 c  Salt
      6    Codfish steaks; fresh,
           - sliced 3/4" thick

MMMMM------------------------EGG SAUCE------------------------------
    1/4 lb Butter
    1/4 c  Hot fish stock (from above)
      1 md Tomato; peeled, seeded,
           - chopped
      2 lg Hard cooked eggs; peeled,
           - chopped
      1 tb Chives; finely chopped
           Salt & pepper

MMMMM--------------------ALTERNATE GARNISH--------------------------
      8 tb Butter; melted
      1    Lemon; thin sliced
           Parsley sprigs

  * Poached Codfish Steaks w/Egg Sauce
 
  If you don't have a long, narrow fish poacher, an enamel roasting pan
  5" deep will do just as well. Fill the pan with water to a depth of
  4" and add 1/2 cup salt. Bring to a boil (over two burners, if
  necessary), reduce heat slightly and gently slide the cod slices into
  the water with a spatula. Lower the heat until water is bubbling
  slightly and simmer for about 5 minutes. Be careful not to overcook
  or the fish will disintegrate. Remove the slices with a slotted
  spatula and drain them on a linen napkin or dish towel. Reserve stock
  for use in the egg sauce. Arrange cod attractively on a heated
  platter and serve with egg sauce.

  EGG SAUCE: Melt the butter in a saucepan. Remove from the heat, beat
  in 1/4 cup of the stock in which you poached the fish and stir in
  chopped egg, tomato, parsley and chives. Add salt and pepper to
  taste. Heat almost to the boiling point, pour into a sauceboat and
  serve with the cod. If you prefer, you can simply pour melted butter
  over the cod and garnish with lemon slices and parsley. In Norway,
  this dish is often accompanied by raw diced carrots, sprinkled with
  lemon juice and new potatoes.
 
  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 

 

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