Text 38243, 106 rader
Skriven 2010-05-25 08:18:00 av Dave Drum (40959.cooking)
  Kommentar till text 38201 av Ruth Haffly (1:396/45.28)
Ärende: Brooks Catsup
=====================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Brooks, of course, is the only catsup I stock.

 RH> I don't know that brand.  Most of what we buy now is either Lowe's Full
 RH> Circle (their organic line) or 365, the organic line from Whole Foods
 RH> Market.

 DD> It seems to be a Midwest and Mid-south brand - despite being owned by
 DD> Birdseye Foods. Were it not for the HFCS (I pretty much duck that,
 DD> too) Heinz Hot & Spicy Ketchup would be a great substitute.

 RH> They are reducing the amount of salt (by 15%) they're putting into
 RH> ketchup.  It's a start.  Maybe they will cut it even more and cut out
 RH> the HFCS--but I'm not going to hold my breath waiting.  I've thought
 RH> about making our own ketchup at different times but would want to grow
 RH> the tomatoes for it too.  That's a no go for this year; next year is
 RH> possible but not going to plan on it yet.

Well, Brooks is off the menu at Chez Dirty. I was down the stupormarkup and
decided it was time to re-stock. So, as I usually do, I check the label and
noticed two differences on the Brook's label. "Product of Canada" and down
there in the ingredients listing "high fructose corn syrup". RATZ - and small
mice.

The "Product of Canada" wan't the deal killer. The ingredients listing, though
...

Took home a jug of the store brand organic ... and added 2 TB of Trappey's
(since I don't stock Tabasco) to zip it up.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brook Trout w/Ginger Stuffing
 Categories: Seafood, Citrus, Chilies
      Yield: 4 servings
 
      4    Boneless brook trout; about
           - 1/2 lb. each, heads on *
    1/4 lb Peeled, deveined shrimp, in
           - small pieces
    1/4 c  Heavy cream
      1 tb Grated fresh ginger
      1    Chopped shallot
      1 ds Tabasco
           Salt & ground white pepper
      4 tb Milk
      4 tb Flour; to dredge
      2 tb Vegetable oil
      4 tb Butter
      1 tb Fresh lemon juice
      4 sl Lemon
      2 tb Chopped parsley
 
  Place the shrimp, cream, ginger, shallots, Tabasco and salt
  and pepper to taste in the bowl of a food processor. Start
  blending, puree until the mixture is smooth and thick. This
  should take about 30 to 40 seconds.
  
  Open the brook trout, divide the stuffing in four equal
  portions and spread the mixture evenly on the right filet
  of the open trout. Fold the left filet to enclose the
  stuffing.
  
  Pour the milk in a shallow platter and mix the flour with
  salt and pepper onto a flat dish. Dip each trout in the
  milk, remove excess and dredge in the flour mixture, patting
  to be sure the flour adheres.
  
  Heat the oil in a non-stick skillet large enough to hold the
  trout in one layer without crowding. Add the trout and brown
  thoroughly on one side. Then turn the trout with a spatula
  on the other side, the process should take about 4 `minutes
  on side depending on the thickness of the trout. While the
  fish is browning on the second side, baste the top with hot
  oil from the pan to prevent them from drying out. Transfer
  to a warm platter, keep warm.
  
  While the pan is still warm, wipe it out with a paper towel
  and return it to medium heat to melt the butter and cook
  until the butter is a hazelnut color. Add the lemon juice,
  pour and divide the butter over the trout. Garnish with the
  lemon slices and sprinkle the parsley over all.

  Serve very hot.
 
  * That's going to be quite the trick. And quite pointless 
  as most occidental people don't eat fish heads. - UDD

  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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