Text 34114, 151 rader
Skriven 2013-02-23 06:32:00 av Dave Drum (64230.cooking)
  Kommentar till text 33990 av Ruth Haffly (1:396/45.28)
Ärende: Mornings after
======================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> ERK! That's what I get for not knowing the area. I had thought that
 DD> with a name like Wake Forest Baptist - and given where youse guys are
 DD> and going to school .........

 RH> YOu're not the first, nor will you be the last, to get the 2 mixed up.
 RH> You're in good company. (G)

 DD> Sort of like when I tell people that I live in the state capitol of
 DD> Illinois and they say "Do you know my friend "Whatzizname" who lives
 DD> near Wrigley Field?" Besides Chicago not being the state capitol - it
 DD> has several million bodies in it.

 RH> Back when Steve was outproccessing at Hunter Army Air Field, he was
 RH> recognised at the company end of month awards ceremony. It was
 RH> mentioned he was retiring and going to seminary in Wake Frest. One of
 RH> the young officers let out a whoop, obviously a UWF grad but didn't
 RH> know about the seminary. OOPS!

Ooops, indeed. According to my extensive (yeah, right - Uncle Google) research
Wake Forest University got moved to Winston-Salem (prolly with the Hospital)
and SEBTS is holding its classes in/on the original buildings and campus of WFU
from 1950. The only other higher learning thing I found was Wake Technical
Community College, an area two-year college with a north campus on Louisburg
Road but a Raleigh address.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Fish Tacos
 Categories: Seafood, Chilies, Salads, Citrus
      Yield: 6 servings

     12    Corn tortillas; warmed

MMMMM---------------------------Fish--------------------------------
      4 ts Chilli spice mix; made with
           - NuMex or ancho chilies
           - (see Note)
      2 tb Lime juice
      2 tb Extra-virgin olive oil
      1 ts Ground cumin
      1 ts Onion powder
      1 ts Garlic powder
      1 ts Salt
    1/2 ts Fresh ground pepper
      2 lb Mahi-mahi or Pacific halibut
           - 1/2" 3/4" thick, skinned,
           - cut into 4 portions *

MMMMM-------------------------COLESLAW------------------------------
    1/4 c  Reduced-fat sour cream
    1/4 c  Low-fat mayonnaise
      2 tb Chopped fresh cilantro
      1 ts Lime zest
      2 tb Lime juice
      1 ts Sugar
    1/8 ts Salt
           Fresh ground pepper
      3 c  Fine shredded red or green
           - cabbage

  Instead of deep-frying the fish for these fish tacos, we
  coat the fish with a flavor-packed chile rub and grill it
  instead. Make sure the fillets are no more than 1/2 to 3/4
  inch thick so they cook quickly. Sometimes flipping fish
  on the grill can be tricky since the fish can stick to the
  grill or fall apart. The solution is to invest in a grill
  basket that easily holds 4 to 6 fish fillets and secures
  the fish in the basket for easy flipping. If you don’t
  have a grilling basket, make sure the grill is hot and
  well oiled before adding the fish.

  To prepare fish: Combine chilli spice, lime juice, oil,
  cumin, onion powder, garlic power, salt and pepper in a
  small bowl. Rub adobo rub all over fish. Let stand 20 to
  30 minutes for the fish to absorb the flavor.

  To prepare coleslaw: Combine sour cream, mayonnaise,
  cilantro, lime zest, lime juice, sugar, salt and pepper in
  a medium bowl; mix until smooth and creamy. Add cabbage
  and toss to combine. Refrigerate until ready to use.

  Preheat grill to medium-high.

  Oil the grill rack or use a grilling basket. Grill the
  fish until it is cooked through and easily flakes with a
  fork, 3 to 5 minutes per side. Transfer the fish to a
  platter and separate into large chunks.

  Serve the tacos family-style by passing the fish,
  tortillas, coleslaw and taco garnishes separately.

  * Mahi-mahi (also called dorado) from the U.S. Atlantic
  and halibut from the Pacific are both sustainably fished
  and considered best choices for the environment. For more
  information, go to seafoodwatch.org.

  NOTE: Mildly spicy dried chilies, such as ancho or New
  Mexico, add moderate heat and rich flavor to Mexican
  sauces like mole. Chilli spice mix made from these chillies
  has more flavor than American-style blends. Look for whole
  dried chilies in the produce section of large supermarkets
  and New Mexico or ancho chile powder in the specialty
  spice section of large supermarkets or online.

  Tips: To oil a grill rack, oil a folded paper towel, hold
  it with tongs and rub it over the rack. (Do not use
  cooking spray on a hot grill.)

  2 ways to warm corn tortillas:

  1. Microwave: Wrap stacks of up to 12 tortillas in barely
  damp paper towels; microwave on High for 30 to 45 seconds.
  Wrap tortillas in a clean towel to keep warm.

  2. Oven: Wrap stacks of 6 tortillas in foil; place in a
  375øF/190øC oven for 10 to 15 minutes. Wrap tortillas in a
  clean towel to keep warm.

  If preparing ahead of time: Prepare coleslaw (Step 2) up
  to 4 hours ahead. 

  Nutritional Facts

  Servings 6

  Calories 318, Added Sugars 1g, Carbohydrates 29g,
  Cholesterol 110mg, Dietary Fiber 5g, Fat 9g,
  Monounsaturated Fat 5g, Potassium 829mg, Protein 31g,
  Saturated Fat 2g, Sodium 714mg

  Bonus: Vitamin C (30% daily value), Potassium (24% dv),
  Magnesium (22% dv), Vitamin A (17% dv), Iron (16% dv)

  Carbohydrate Servings: 1 1/2

  Exchanges 2 starch, 4 lean meat, 1 1/2 fat

  Eating Well - 31 August 2011

  From: http://www.diabeticconnect.com

  Uncle Dirty Dave's Archives

MMMMM

... Don't like govenment? Move to Somalia.
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