Text 39752, 86 rader
Skriven 2010-07-03 07:10:30 av Michael Loo
     Kommentar till en text av Dave Drum
Ärende: Cubs and sausage 362
============================
 ML> But in knockwurst? That's hideous and unfair.
 DD> Oh, I dunno. Googling up "knockwurst+recipe+milk" gives me 10 pages of
 DD> results. Hideous (to you) and unfair (to the lactose intolerant) it may
 DD> be. But, it sure seems to be common - however, not universal.

The democratizing of cuisine, eh. I'd not eat a knockwurst that
wasn't Kosher, and neither should you.
 
 DD> I actually rooted for the (s)C(r)ubs back in '84 when they lost to the
 DD> Sandy Eggo bunch in the NLCS. Then rooted for the Tiggers in the
 DD> Series.   Bv)= 

How contrary.

The unbearables have actually won the division 3 times in the
last 10 years, somewhat better than the average. And have come
in last once, somewhat better than average. I suppose your
feelings about them were shaped during their 1947-1966 superdrought,
during which they never finished in the first division. (Before
they had divisions, the top half of finishers were said to be in
the first division. This for the benefit of fans with shorter
memories than yours).

Black sea bass with summer corn salad
cat: fish
servings: 4

h - sauce
4 ears corn
3 Tb olive oil
2 shallots, sliced
1 sm white onion, sliced
1 leek, washed, sliced 1/4" (white only)
1 sm potato, peeled, chopped
1/2 c heavy cream
h - salad
3 ears corn
olive oil
1 c favas, blanched, peeled
1 c fennel, sliced thin
1/2 c red onion, sliced thin
1 Tb lemon juice
2 Tb olive oil
5 lg basil leaves
h - fish
4 skin-on filets black sea bass (7 oz each)
4 oz canola oil
s, p

For the sauce: shave kernels from corn and set aside.
Put cobs in a pot of water to cover. Bring to a simmer
and cook 30 min. Strain and reserve the liquid,
discarding the cobs.

Wilt shallots, onion, leek, and potato in oil over
medium heat until soft, about 5 min. Add corn kernels
and cook 3 min, stirring often.

Add reserved stock to cover solids by 1". Simmer 10 min
and add cream, Simmer another 10 min. Let cool.

Blend smooth; correct seasoning; return to saucepan
and keep warm over low heat.

For the salad: brush corn with oil and grill over open
flame until lightly browned. Cool. Shave kernels off
cob. Toss kernels with fava beans, red onion, and
fennel. Add lemon juice and 2 Tb oil; toss. Just before
serving, tear basil leaves into small pieces and toss
with the salad. Correct seasoning.

For the fish: oven at 350F. Season fish with salt and
pepper; sear 1 min in canola oil in preheated large
heavy ovenproof skillet. Reduce heat to medium and
crisp skin. Place the skillet in the oven and bake
until just cooked, about 6 min. Remove fish from oven.

To plate: 2 Tb sauce, corn salad over, fish on top,
skin side up.

Jeremy Sewall, Improper Bostonian, June 9, 2010

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