Text 39488, 77 rader
Skriven 2010-06-26 22:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av LEE LOFASO
Ärende: Lion Burgers
====================
-=> Quoting Lee Lofaso to All <=-

 LL> Hello Everybody,

 LL> In honor of the World Cup held in South Africa, a restaurant owner in
 LL> Arizona put lion burgers on the menu for his customers.  Naturally,
 LL> this caused an uproar from outraged animal rights activists.  But why? 

I don't see why. They are not illegal or endangered and trophy
hunters waste meat in a hungry world. It's good that the meat is
used.

And it's tasty... my restaurateur friend Bob Pastorio once said,
"lion has a texture more like pork tenderloin from a large pig than
anything else. Flavor was mild with only a distant hint of wildness.
Relatively tender."

Your article describes the taste and texture differently but I trust
Bob's expertise in this.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Baked Whole Shad With Roe
Categories: Caviar, Fish
  Servings: 6

    Olive oil
      2    leeks
    Salt and pepper
      1 lg Whole female (roe) shad,
    cleaned, with roe
      1    lemon, cut in half
      6    sprigs flat-leaf parsley

It is counterintuitive to cook a small whole fish all day. However,
because shad is such a bony fish, it is cooked in a slow oven for
more than 6 hours so the bones become soft enough to eat. Oddly,
it's very good. Shad are a particularly flavorful fish. Gut and
clean a female (or roe) shad leaving the head and tail intact. The
roe will be removed for cleaning the fish but should be returned to
the fish cavity for cooking. Many old Maryland cookbooks have
recipes for this long-cooking shad baked with roe.

Preheat oven to 250 degrees.

Tear off a piece of aluminum foil large enough to hold whole fish.
Inside a roasting pan, place the aluminum foil shiny side up and
brush with olive oil.

Thinly slice cleaned leeks and arrange half down middle of foil.
Salt and pepper the fish inside and out and place on top of the
leeks. Squeeze lemon juice over fish. Be sure the roe is snugly in
place and fill the fish cavity with the rest of the leeks and the
parsley.

Place the fish in the pre-heated oven. After 3 hours, remove the
fish and turn it over. Cook for another 3 hours.

Remove from oven, unwrap the fish and slice into serving pieces.

by Bonny Wolf
 
  From: Serious Eats

MMMMM-------------------------------------------------




Cheers

YK Jim


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