Text 17956, 119 rader
Skriven 2011-11-19 23:58:00 av JIM WELLER (1:123/140)
Ärende: Repost 5
================
    To: Dave Drum                                    
  Subj: Another bad chilli
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ

-=> Quoting Dave Drum to Jim Weller <=-

 DD> Most chilli spice has cumin in it

My brand and my taste buds both call for more! [g]'

 DD> earliest / Tejas.
 
 DD> Chilli Con Carne
 
 JW> They didn't spell it that way!!!

 DD> Which "they"?

Early Tejans of course.

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

     Title: Cod Au Gratin 
Categories: Canadian, Fish
  Servings: 4

      2 lb cod fillet (you can use
           haddock, sole or other white
           fish) 
    1/4 c  butter, plus 1 TBSP 
    1/4 c  all-purpose flour 
      2 c  whole milk 
    1/2 md yellow onion, minced 
  1 1/2 c  sharp or old cheddar cheese,
           grated 
    1/2    strong aged cheese such as
           Parmesan of Pada Gradano,
           grated  
      1 c  Panko-style bread crumbs*
      1 ts dried summer savory, rubbed
           salt and pepper 

*lemon pepper flavor if available, if not add lemon zest or lemon
pepper.

There is a school of thought in the culinary world that pairing
seafood and cheese is somewhat of a no-no. This is especially true
in Italian cuisine as it relates to seafood pasta and cheese. For
people who turn their nose up to seafood and cheese, they have
probably never enjoyed rich lobster mac-n-cheese, a warm cheesy tuna
melt, seafood pizza or my favorite cod au gratin. Growing up in
Newfoundland where fresh or frozen cod fish was always close at
hand, this rich, cheesy casserole of cod, white sauce, cheddar
cheese and bread crumbs was a staple. With that being said, there
are variations on how people make it, namely the ratio of butter,
flour and milk in the white sauce, how the dish gets layered and
whether or not to add onion.After much experimenting over the years
and tasting some not so successful versions of this classic meal,
here is A Wicked Scoff's version of cod au gratin.

Preheat oven to 350 degrees. In a microwave safe bowl, combine the
minced onion with 1 tablespoon of butter and cook on high for 45
seconds, or until the onion had softened and butter has melted. Add
the butter and onions to a 9x9-inch casserole pan (or similar size)
and arrange cod fillets over the top (Many recipes call for you to
break the cod into pieces after it has precooked, but I like to keep
the fillets whole and break into them during plating once the
casserole is finished. I feel the former method can make the fish
fleshbreakdown too much and thus you lose some texture and he fish
gets overcooked). Season the fish with a little salt and pepper.
Place in the oven and cook for about 10 to 15 minutes while you make
the sauce. 

In a medium sized sauce pan melt the butter over a medium heat and
then stir in the flour with a wooden spoon. Reduce the heat to low
and cook the flour and butter mixture, known as a roux, for about a
minute. While this is cooking warm the milk in the microwave to take
the chill off. Using warmed milk will make the white sauce thicken
much more quickly. Return the heat to medium, and with a whisk in
one hand, slowly pour in the milk to the sauce pan, whisking as you
pour. I typically pour a bout a 1/2 cup of liquid in at a time,
waiting for the sauce to thicken between pours.After all the milk
has been added and the sauce has thickened, reduce the heat to low
and add 1/2 cup of cheddar cheese and 1/2 cup of Parmesan cheese,
the savory and a pinch of salt and pepper. Remove the fish from the
oven and pour any of the liquid that escaped from the fish into the
casserole dish into the white sauce and stir it in. This is a trick
I use to prevent the casserole sauce from thinning out once
combined. Pour the cheesy white sauce over the fish fillets and top
with the remaining cup of grated cheddar cheese.To prevent the top
of the casserole from turning chewy, a layer of bread crumbs which
protects the cheese and also adds great flavor and crunch. While
homemade bread crumbs work great, I like using Panko breadcrumbs (a
Japanese style breadcrumb now available at most grocery stores). In
fact, for my latest edition ofthis recipe I used lemon pepper
seasoned Panko and the result was outstanding. If you can't find
these then feel free to add fresh lemon zest or lemon pepper spice.
Increase the oven temperature to 400 and return the casserole to the
oven and cook for another 15 minutes until the sauce is bubbling,
the cheese has melted and the bread crumbs have browned.

Cod au Gratin is an extremely satisfying comfort food. It makes for
an excellent appetizer or as a main course with some steamed
vegetables, a salad and a nice piece of bread.

  From: A Wicked Scoff                  
 
MMMMM-------------------------------------------------



Cheers

YK Jim


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