Text 8589, 126 rader
Skriven 2008-06-09 12:54:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: Grits
=================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 CS*> > According to some people, that is the only way to serve grits:-}}
 CS*>Oh thats mean!  Dale, I'm telling on you!  sniff.
 CS*>Grits is gooood.  Smothered in ham gravy with beans and butter.

 FAB> Oh Yeah! Grits is good eat'in!!   I also like to use them to add body
 FAB> to eggs for breakfast.

 DD> Grits is in the hominy family - which is NOT foord. Grits is actually
 DD> wallboard spackle. Instant grits is drywall mud - unless thinned
 DD> too far. Then it is crack filler (thin spackle).

 NB> Can't agree on the grits, as long as they are cooked right.  Grits is
 NB> good, and goes with any meal...  :)  Particularly with real butter.

 NB> But I agree with you on the INSTANT grits, and the hominy.  At least on
 NB> hominy from a can, which is the only way I've had it.  When we lived in
 NB> Mississippi for a while, my mother thought that she would try cooking
 NB> southern foods.  Hominy was the only thing that NOBODY liked... no
 NB> matter WHAT she did to it.  And it's the ONLY food I ever remember my
 NB> parents letting us get away with not eating at least a full "no thank
 NB> you" portion of...  (G)  I can still remember the absolutely nasty
 NB> taste... much as I'd like to forget it.  ;)

See my reply to Ferd elsewhere in this packet. You and he are now gifted with
all my rights to future exposure to grits. Please use them up so I will never
have to experience grits, ever again.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tunisian-Inspired Fish Soup
 Categories: Soups, Seafood, Citrus, Chilies, Pasta
      Yield: 4 servings
 
      1 lg Juicy Meyer lemon; (juice
           - and zest) about 5-6 tb
      1 tb Toasted and ground cumin
           - seeds
      1 ts Sweet paprika
      2 ts Ground coriander
      1 ts Toasted and ground caraway
           - seeds
  1 1/2 ts Kosher salt
    1/2 ts Fresh ground white pepper
    1/3 c  Olive oil
  1 1/2 lb Assorted fish steaks or
           - filets; in large pieces,
           - about 2 to 3 inches long
      2 tb Chopped fresh cilantro

MMMMM-------------------------SOUP BASE------------------------------
      3 tb Olive oil
      2    Onions; chopped
      2 cl Garlic; minced
      2    Celery ribs; chopped
      1 tb Ground cumin
      2 ts Ground coriander
      1 ts Sweet paprika
    1/2 ts Fresh ground white pepper
    1/4 ts Cayenne or other ground hot
           - pepper
      4    Tomatoes; peeled, seeded and
           Chopped (canned are fine)
      5 c  Fish stock or water
    1/2 ts Saffron
           -=STEEPED IN=-
    1/4 c  Warm fish stock or water
      1 c  Cooked chickpeas
      8 sm Boiled new potatoes (opt)
      3    Carrots; peeled, in 1"
           - pieces, parboiled
      3 sm Turnips;  peeled, in 1"
           - pieces, parboiled
      2 c  Cooked couscous
      2 tb Chopped fresh cilantro
 
  In North Africa, fish is often marinated in a cumin-based
  spice melange and may be grilled, broiled or baked with
  sauteed onions seasoned with the spices. A similar spice
  rub goes on the fish in this Tunisian soup.
  
  It is cooked with chickpeas and tomatoes. Assorted vegetables
  such as parboiled carrots, turnips or zucchini may be added to
  round out the meal. If you are not in the mood to make cous
  cous, just add boiled potatoes to the recipe.
  
  Combine the lemon juice (reserve the zest for the fish soup
  base) and spices, salt and pepper in a bowl and whisk in the
  olive oil. Rub this paste into the fish. Refrigerate for an
  hour or two if you have time.
  
  For the soup base: Heat the oil in a large heavy saucepan
  or soup pot over moderate heat. Add the onions, garlic and
  celery and cook until softened, about 8 to 10 minutes. Stir
  in the spices and tomatoes and cook for about 2 minutes
  longer. Add the stock or water, the saffron infusion, the
  reserved lemon zest and the chickpeas. Cover and simmer
  over low heat for 10 minutes. Add the fish, potatoes, if
  using, and parboiled vegetables. Simmer for about 10 to 15
  minutes, or until the fish is cooked through. Taste the
  broth and adjust seasoning.
  
  To serve: Put a generous spoonful of couscous into individual
  soup bowls. Ladle fish and vegetables around the couscous,
  and then spoon on some of the broth. Garnish with chopped
  cilantro.
  
  Note: If you are not in a soup mood, just marinate the fish
  as above and broil or grill 5 minutes on each side. Or bake
  for about 10 minutes in a 450° oven. Serve with couscous or
  potatoes.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 31 January 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Are there any side effects to these pills apart from bankruptcy?"
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