From wetleather@micapeak.com Thu Jul 24 10:41:47 1997
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From: martin@plaza.ds.adp.com
To: Northwest Bikers Social Mailing List
Subject: Re: Fishy
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In-Reply-To: <33D77487.91A7D4E2@cdsnet.net> from "Charles Cherry" at Jul 24, 97 08:45:30 am
Status: RO
> > Is fish English Food?
> txd offered:
> Sure, as long as it's boiled. ;{>"
CC corrected:
> Wrong. English fish is fried.
English fish is _deep_ fried. French fish is boiled, Chinese fish is
steamed, Italian fish is pan fried, and South and Central American fish
is curdled. Which reminds me of one of my favorite unanswerable culinary
questions. "ceviche" is clearly derived from "escabeche", but did a
pre-existing local dish inherit the European label, or was some early
Spaniard too hot or too tired to fry the fish first?
Carol suggests we extend the game category:
> This category could be split 3 ways.. game of the water, land, and air.
> Knowing this group the possibilities are endless... Bat wing soup,
> Toad in the hole, and Denizen stew, just to name a few.
which, enticing as it is, will still have to await De Whim of De Judge.
Ride safe, eat dangerously,
Martin
Martin Golding | If you boil it, they will come.
DoD #236 BMWMOA #55952 SMTC #2 | (If they don't come, they don't eat.)
martin@plaza.ds.adp.com Portland, OR
From wetfood@micapeak.com Wed Feb 25 15:37:15 1998
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From: martin@plaza.ds.adp.com
To: Pacific NW Motorcycle Food Forum
Subject: Leftovers
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Status: RO
Given that many of us live in small to microscopic families (mostly
couples, with the occasional unfortunate single), presumably we
suffer from an excess of leftovers. Anybody else have traditional
ways of dealing with the problem?
If the leftovers accomodate it, I usually make a souffle:
5 eggs
1 leftover serving of cod amandine
4 T parmesan
2 T butter
2 T flour
1 cube Knorr fish bouillion, reconstituted in 1 C hot water
salt, pepper, Tabasco
pinch cream of tartar
Preheat oven to 425.
Butter a 1.5 liter souffle dish, sprinkle the butter with coarsely
ground pepper, put dish in fridge.
Separate eggs*.
Flake the cod.
Reheat the sauce amandine so you can sieve the almonds out of the butter.
Combine the parmesan with the almonds and set aside.
Reserve the butter.
Melt butter, stir in flour to make a roux. Allow to simmer for a minute.
Add fish boullion, bring to boil, reduce heat to low and allow to simmer
for a few minutes (until it thickens).
Remove from heat, briskly stir in 4 egg yolks. Return to heat, and
continue to stir for one minute. Add flaked cod, season to taste.
Whip the five egg whites to soft peaks. Add a pinch of cream of tartar,
continue whipping to firm peaks.
Stir 1/4 of the whites into the cod mixture to lighten. Fold into
whites just until combined (leave some white patches). Pour into buttered
souffle dish. (Run your thumb around the edge to increase the rise.) Put
into a preheated (425) oven for 15 minutes.
Turn oven down to 350. GENTLY cover top of souffle with the almond/cheese
mixturer and return to oven. Set a timer for 29 minutes.
When the timer goes off, microwave the butter from the sauce amandine for
thirty seconds, and put on the dining table. Remove the souffle from the
oven and carry it dramatically into the dining room to the enthusiatic
accolades of the audience (if you don't get accolades, you're feeding
the wrong audience). Top each serving of the souffle with a splash of
butter from the sauce amandine.
*if the eggs were anything more than good friends, you may need legal
assistance at this point,
Martin
Martin Golding | Real Men make hollandaise
DoD #236 | over medium heat.
martin@plaza.ds.adp.com Portland, OR
From wetladies@micapeak.com Tue Mar 3 17:11:09 1998
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From: Relaena Sindelar
To: WetLadies Chocolate & Mischief Society
Subject: Ceviche recipes!!!
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Status: RO
Okay, don't give a cooking-crazy girl a challenge and expect her to ignore
it...
Relaena
- - -
Seviche, Peruvian
1 pound fillet of fish, a firm mild fish like turbot or orange roughy
Fresh lemon juice to cover fish
1/2 medium onion, medium dice
2 large ripe tomatoes, peeled and diced
3 T. chopped cilantroor parsley
3 T. olive oil
2 canned green chiles, finely diced
1/4 t. dried oregano
Salt and pepper to taste
2 ripe avocados, diced
Cut the fish into small cubes and place in a glass bowl. Cover with
the lemon juice (you can also use a mixture of lime and lemon juices).
Let stand in the refrigerator, covered, for at least 8 hours. This
"cooks" the fish. Now add the remaining ingredients, except avocado.
Refrigerate a few hours more. When ready to serve, stir in the
avocado.
- - -
Ceviche, Caribbean
This is my favorite, and would go stunningly well with my proposed
"Painkiller" drinks.....
2 pounds fresh firm fish like ling cod or halibut or scallops
2 cups fresh lime juice
1/4 cup fresh orange juice
1/2 cup coarsely chopped onions
2 tsp sea salt (or regular)
3 ripe tomatoes, peeled and chopped
1/2 cup minced green onions
1/2 cup chopped red and yellow peppers
1 cup coconut milk (the canned stuff at ethic groceries is perfect)
1/2 jigger premium tequila
2 ripe avocados
Fresh cilantro
Cut fish into approximately 1 inch pieces. In a large glass or ceramic
bowl, mix together the lime juice, orange juice, onions and salt. Add fish
and mix to cover all pieces with juice. Cover bowl with saran wrap and
marinate for 6 to 8 hours in the refrigerator, stirring every couple hours
if possible.
To serve, drain off all but about 1/4 of the juice. Add remaining
ingredients, toss gently and serve.
From wetfood@micapeak.com Wed Mar 4 10:13:40 1998
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Date: Wed, 4 Mar 1998 11:33:39 -0800
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From: thompson@mail.wsu.edu (John Thompson)
To: Pacific NW Motorcycle Food Forum
Subject: Re: In pursuit of the holy Grill
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Status: RO
An easy way to bbq salmon filets: (This is real close to how Terry
bbq'd the salmon at the Gather last year)
-Take your filet, brush or rub on lots of garlic butter.
-place skin side down on hot grill (medium/indirect heat).
-leave it alone for about 15-20 minutes, depending on size.
I like to wait until the thickest part can be easily flaked open w/
a fork. Of course you can add your own spices and/or marinade ahead of
time. I like to marinate the filet in teriyaki marinade* for about 20 minutes
before. *Or make my own w/ Soy sauce, a clove of crushed garlic and a beer)
-John
From wetfood@micapeak.com Thu May 28 12:48:14 1998
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From: martin@plaza.ds.adp.com
To: Pacific NW Motorcycle Food Forum
Subject: Rice Stuffed Puppies
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Ln said:
> Rotisseried Poodle is NOT allowed to be on the menu.
So I must substitute my alternate recipe,
Rice Stuffed Puppies
====================
2 C arborio rice
1 small onion, chopped
2 cloves garlic, minced
2 C fish stock (broth or boullion)
1 can (10 fluid oz.) coconut milk
1 T curry powder
1/2 lb peeled and cleaned raw shrimp.
2 puppies, ideally of the poodle persuasion
Saute the onion and garlic in a little butter or oil, until soft.
Add the rice, stir thoroughly, then add 1 cup of the fish stock.
Simmer, stirring occasionally, until the liquid is almost absorbed, add
the rest of the fish stock. Continue simmmering and stirring, when the
liquid is almost absorbed again, add the curry powder and the coconut
milk. Simmer, stirring, until the rice is just a little crunchy, add the
shrimp, continue until the shrimp is done.
Allow to cool (some small share of the dish may be distributed among
any humans present while the rest cools to puppy serving temperature).
Put remaining shrimp risotto in large bowl on floor with puppies.
A fat juicy puppy is a happy puppy,
Martin
Martin Golding | Its amazing how quickly you become attached to something
KotLQ KotSM | that causes so much turmoil in the house...
martin@plaza.ds.adp.com Portland, OR
From wetfood@micapeak.com Thu Jul 9 11:12:15 1998
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From: martin@plaza.ds.adp.com
To: Pacific NW Motorcycle Food Forum
Subject: etouffee
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Carol made a putatively Greek dish the other night, which the cookbook
claimed was named "stifatho". Brown meat, sautee vegetables, combine,
thin, simmer covered. Classic smothered (etouffee, estofado, stofado).
But the prononciation looks Spanish? Does anybody know if the Italians
have an etouffee and what's it called, if this is likely to be a Greek
work in the first place, if the Greeks have a "d" consonant in the
second place, and has anybody actually encountered this dish in the
presence of an actual Greek? (Yes, I'm suspicious of the quality of
technical research that goes into the common cookbook.)
Bonus:
Camp Style Etouffee (this is off the top of my head, but that's the
way I make it, so that's all I got anyway).
1 lb firm fish, in serving (not bite) sized pieces.
olive oil
1 green pepper, diced fine
2 stalks celery, chopped
1 large onion, diced fine
1 can tomatoes
pinch thyme
cayenne or tobasco to taste
Oil a thick pot. Lay fish on the bottom, salt lightly, cover with
vegetables and herb and spice. Cover, simmer until the fish is done
and the vegetables are satisfactorily limp.
Serve with or over rice.
Notes:
Any sort of canned tomato will do, stewed diced spiced or just canned.
Hack whole tomatoes into small bits in the can by running a long sharp
knife through them.
Rotel tomatoes are particularly authentic.
A firm fish is absolutely necessary; sole, for example, will merely
disintegrate (making a perfectly acceptable, but inauthentic, fish stew).
Ling cod and catfish do well. My favorite is sanddab, except for the
struggle with the bones.
This recipe is an approximate reconstruction of a dish from a Cajun
culture video we saw in one of the museums in Louisiana.
Live to ride, ride to dinner,
Martin
Martin Golding | Travel is long periods of boring transportation
| punctuated by exciting meals.
martin@plaza.ds.adp.com Portland, OR
From wetladies@micapeak.com Tue Mar 3 17:11:09 1998
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From: Relaena Sindelar
To: WetLadies Chocolate & Mischief Society
Subject: Ceviche recipes!!!
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Status: RO
Okay, don't give a cooking-crazy girl a challenge and expect her to ignore
it...
Relaena
- - -
Seviche, Peruvian
1 pound fillet of fish, a firm mild fish like turbot or orange roughy
Fresh lemon juice to cover fish
1/2 medium onion, medium dice
2 large ripe tomatoes, peeled and diced
3 T. chopped cilantroor parsley
3 T. olive oil
2 canned green chiles, finely diced
1/4 t. dried oregano
Salt and pepper to taste
2 ripe avocados, diced
Cut the fish into small cubes and place in a glass bowl. Cover with
the lemon juice (you can also use a mixture of lime and lemon juices).
Let stand in the refrigerator, covered, for at least 8 hours. This
"cooks" the fish. Now add the remaining ingredients, except avocado.
Refrigerate a few hours more. When ready to serve, stir in the
avocado.
- - -
Ceviche, Caribbean
This is my favorite, and would go stunningly well with my proposed
"Painkiller" drinks.....
2 pounds fresh firm fish like ling cod or halibut or scallops
2 cups fresh lime juice
1/4 cup fresh orange juice
1/2 cup coarsely chopped onions
2 tsp sea salt (or regular)
3 ripe tomatoes, peeled and chopped
1/2 cup minced green onions
1/2 cup chopped red and yellow peppers
1 cup coconut milk (the canned stuff at ethic groceries is perfect)
1/2 jigger premium tequila
2 ripe avocados
Fresh cilantro
Cut fish into approximately 1 inch pieces. In a large glass or ceramic
bowl, mix together the lime juice, orange juice, onions and salt. Add fish
and mix to cover all pieces with juice. Cover bowl with saran wrap and
marinate for 6 to 8 hours in the refrigerator, stirring every couple hours
if possible.
To serve, drain off all but about 1/4 of the juice. Add remaining
ingredients, toss gently and serve.
From wetfood@micapeak.com Mon Dec 7 14:25:33 1998
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From: Jack Tavares
To: Pacific NW Motorcycle Food Forum
Subject: worlds best tuna fish sandwhich
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Status: RO
This recipe was given to me by rolland waters.
he attributes it to sam stoney
(the recipe calls for 1 can, but I used 2 cause it wasn't the right
consistancy. maybe I used the wrong size can....?)
1 can of tuna (not the _huge_ ones, but not the dinky ones either)
2 tablespoons balsamic vinegar
3 tablespoons olive oil
1 tablespoon Major Grey's Chutney
1 tablespoon sweet pickle relish
1 tablespoon hot sauce
2-3 tablespoons onions
Mix the first two ingredients together. Then stir in the rest and salt
and
pepper to taste (I do pepper but not salt.) Put on a sandwich and
enjoy!
Makes about 3 sandwiches.
--
Jack Tavares
tavares@bridgeway.com
http://www.bridgeway.com
From wetfood@micapeak.com Wed Dec 30 12:33:25 1998
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From: Rolland Waters
To: Pacific NW Motorcycle Food Forum
Subject: Crab cakes (was, and still is, leftovers)
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While Martin was dealing with turkey for the second or third time this year,
we had Dungeness crab at Karen's parents (Francie and John). Too much crab,
there was leftovers. At least it's obvious what you do with leftover crab!
Next year, we're going to skip the dinner and go straight to the leftovers.
:-) This recipe was partially inspired by both Joy of Cooking and Northwest
Fresh.
Crab cakes for Francie:
2 lbs. Dungeness crab meat, lump. (about 5 medium crabs or 4 large ones)
1 large red bell pepper
1 medium onion
Mince pepper and onion, saute in garlic butter and olive oil on medium heat
until onions are somewhat transparent and colored by peppers. Do not brown;
the peppers should still be at least somewhat crunchy. Let cool.
Mix the following ingredients with the crab meat and the cooled pepper and
onion mixture; add the bread crumbs last:
1/2 cup mayonnaise
2 eggs, lightly beaten
1/2 cup parsley, minced fine
2 tablespoons Tabasco garlic mild sauce
2 tablespoons Dijon mustard
1/2 teaspoon fresh ground black pepper
3/4 cup fresh unseasoned fine bread crumbs
Make into patties about 1" thick. Press each side of each patty into more
fresh unseasoned bread crumbs; you'll want at least another cup of crumbs.
Let the patties rest in the refrigerator for at least an hour.
Fry cakes in 1/4" of garlic butter and olive oil on medium heat. Use less
heat if the pan is not full, but do not crowd cakes. Bits and pieces of cake
that fall off should darken but not burn. Turn cakes after ~5 minutes when
bottoms are golden brown; after another 5 minutes, flip one last time for a
few minutes on the original side. Turn out into a paper towel lined pan in a
300 degree oven for a minute or two before serving. Cakes can be held in the
oven for a short period of time. Garlic butter and olive oil should be
freshened after each set of cakes are fried.
You may want to add some salt to the recipe above; the garlic butter I used
(see below) was quite salty so I didn't add any.
Spread for crab cakes:
NW Fresh had a nice remoulade recipe, but I put the peppers directly into
the cakes instead. So I made this up:
Equal parts:
Pesto
Sun dried tomatoes in oil, minced
Celery heart (leaves and stalk) minced fine, mixed with lemon juice and
salted generously.
The crab cakes didn't really need the spread, but it does go well with them.
Francie's garlic butter:
Mince 1-2 cloves of garlic per stick of butter. Let sit on lowest heat on
stove for several hours. There will be an obvious separation into a clear
upper part and a thick, tan lower part. The upper part is fine for whatever
slightly garlicky purposes you may have. The lower part is pure heaven, use
in the recipe above where garlic butter is called for. If you use salted
butter, the bottom will be quite salty, which was good in the recipe above,
but a bit too salty to use directly.
Remedial bread crumbs:
Heat oven to 300 degrees. Spread serving sized pieces of bread on a cookie
sheet. Crusty breads such as baguettes or French bread should be cut in half
so the soft middle is exposed. Leave in oven until bread is dry; pieces of
bread can be broken up as the bread dries. Do not brown or burn bread. Use
the bottom of a slotted spatula to crush dry bread into crumbs. If bread
does not crush readily, dry it in oven some more!
From wetfood@micapeak.com Wed Jan 6 22:52:08 1999
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From: Lee Hart
To: Pacific NW Motorcycle Food Forum
Subject: RE: Crab cakes (was, and still is, leftovers)
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A few days back Rolland gave a decent recipe for crab cakes. Being an old
Maryland boy I tend towards using Old Bay Seasoning (or better yet, Wye
River Seasoning) on most dishes related to crabs (preferably blue crabs,
calinectus sapidus if I recall properly) and quite a few others. I use only
a slight variation on the recipe on the Old Bay box. (reproduced here
without permission)
1 lb. Crab Meat
1 tsp. Old Bay Seasoning
¼ tsp. Salt
1 tbsp. Mayonnaise
1 tbsp. Worcestershire sauce
1 tbsp. chopped parsley
1 tbsp. baking powder
1 egg beaten
2 slices bread with crust removed
Break bread into small pieces and moisten with milk. Mix ingredients, shape
into cakes. Fry quickly 'til brown.
My only changes to this recipe would be to use less (or no) extra salt (Old
Bay has a bit already, I rarely use salt when cooking and almost never add
any salt to my food), perhaps substitute good mustard for some or all
mayonnaise, perhaps use more Old Bay. I typically size the crab cakes to be
around 3-4" in diameter, 3/4-1" thick.
I typically eat my crab cakes either just plain or between 2 slices of
bread.
At some point I want to hunt down live crabs so I can steam them properly
instead of buying them pre-boiled.
Lee
From wetfood@micapeak.com Thu Jan 7 08:32:20 1999
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From: Rick McKee
To: Pacific NW Motorcycle Food Forum
Subject: Re: Crab cakes (was, and still is, leftovers)
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(SNIP)
>1 lb. Crab Meat
>1 tsp. Old Bay Seasoning
>¼ tsp. Salt
>1 tbsp. Mayonnaise
>1 tbsp. Worcestershire sauce
>1 tbsp. chopped parsley
>1 tbsp. baking powder
>1 egg beaten
>2 slices bread with crust removed
Where's the dash of Tobasco?
I like to add some red bellpepper or pimento, also.
Rick Mc ...drool, slurp, drool! 8^).....
From wetfood@micapeak.com Mon Mar 15 14:33:48 1999
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From: Leigh Ann Hussey
To: Pacific NW Motorcycle Food Forum
Subject: Re: gustatory Hawaii, and poke
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I have a recipe for poke. You can make it out of other fish too;
I've had squid poke and it's yummy. Here's a recipe for "mock
crab poke" that involves no cooking at all.
Submitted by: Residential Services Division
Organization: Hawaiian Electric Company
Ingredients:
1 lb imitation crab
1 small cucumber
1/2 cup thinly sliced onion
3 tablespoons chopped green onions
1 teaspoon toasted sesame seed
2 Hawaiian red peppers,
seeded and minced
1/4 teaspoon salt
1 teaspoon sesame oil
Procedure:
Cut crab into 1-inch lengths. Cut cucumber lengthwise into halves,
remove seed and thinly slice cucumber. Combine all ingredients;
toss gently. Chill.
Makes 12 servings.
Here's an ahi poke with a Japanese taste (some ono you bet!)
2 lb fresh ahi
1/3 cup onions
4 Tbsp. furikake (Japanese rice seasoning; there're a million and
six different kinds...)
1/2 teaspoon pepper flakes
1 cup chopped ogo
2 Tbsp. sesame seed oil
3 teaspoons balsamic vinegar
1 Tbsp. sugar
1 Tbsp. shoyu
1 Tbsp. green onion, chopped
Toss & chill like usual.
Almost all of them (all the ones I've seen, actually, yours is
the first I've heard of otherwise) are like that -- just sat and
marinated, served cold as a snack.
Here's a lobster poke:
2 whole fresh lobster tails, Maine or Spiny, cut into sections
2 1/2 Tbs Limukohu or Ogo
1 Tbs Inamona (Kukui Nut) or Macadamia Nut Hawaiian salt to taste
1/2 tsp sesame oil
1 or 2 Hawaiian chili peppers (depending upon how hot you want it)
1/2 cup cucumber, diced
1/2 cup red pepper, diced
Cut lobster in pieces, then add all ingredients in large mixing
bowl. Mix well. Serve on bed of lettuce.
Here'e a couple of pages of just poke recipes:
http://www.suresave.com/hawaiikitchen/98/HI_Recipe_June21.html
http://www.suresave.com/SamRecipes/96/SC_Recipe_October5.html
Here's an interesting dish of poke-stuffed fried shrimp:
http://www.suresave.com/SamRecipes/98/SC_Recipe_October24.html
So, Martin, what's the significance of the screwdriver? It's
a /very nice/ screwdriver, but it came without explanation...
- EC
From wetfood@micapeak.com Mon Apr 26 09:33:36 1999
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From: martin@plaza.ds.adp.com
To: Pacific NW Motorcycle Food Forum
Subject: Finally oyster stew
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Ingredients:
3/4 pint of half-and-half leftover from the bread pudding
3/4 pint of milk
2 T chopped garlic
The couple dozen oysters leftover from the oyster feed
1 cup white wine (the proteins in sake match well with meat dishes)
enough (about 1 T) each of dill, black and szechuan peppercorns,
mustard seed
The warm rose-gold afterglow leftover from a wetleather party
The last guest
Scald milk and cream with garlic.
Combine oysters, wine, spices, and afterglow over high heat until
oysters open.
Carefully using appropriate instruments (gloves, tongs, and oyster
knife) pop the oysters open reserving liquid, toss oysters in hot
milk mixture.
Strain oyster liquid into milk and oysters, season to taste with
salt (a pinch), coarse black pepper (several grinds) and garlic
tabasco (two copious dashes).
Heat just to shimmer, float a pat of butter and a sprinkling
of good paprika on each bowl, serve just in time to scurry the
last guest off to his airplane.
Remember wistfully, sigh deeply, start planning the next one.
The party's not _really_ over until the last guest leaves,
Martin
Martin Golding | "They're WEIRDOS, Fozzie,
DoD #236 BMWMOA #55952 SMTC #2 | but they're NICE weirdos." (Ms. Bear)
martin@plaza.ds.adp.com Portland, OR
From wetfood@micapeak.com Mon May 3 10:59:32 1999
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From: martin@plaza.ds.adp.com
To: Pacific NW Motorcycle Food Forum
Subject: Finally oyster stew EMERGENCY CORRECTION
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I said:
> 3/4 pint of half-and-half leftover from the bread pudding
> 3/4 pint of milk
>...
> 1 cup white wine (the proteins in sake match well with meat dishes)
because I thought sake was pretty much interchangeable with any dry white
wine. I WAS WRONG!
do NOT try this at home, with or without the assistance of an adult.
The not-apparently-sharp wine I used yesterday curdled the milk and
cream, and I had to start over.
Had I been thinking, I'd've dropped it in my labni strainer and made
spicy cottage cheese, but I was too busy panicking to think about it.
I may have to do that part of it again.
Oyster stew, paprikas and spaetzle, from concept to hot on the table
in an hour, even with the emergency. Spaetzle note: The potato ricer
you use for your gnocci is an _excellent_ substitute spaetzle maker.
Hoping this comes in time to save you from my experiment,
Martin
Martin Golding | If you have the capacity to learn from mistakes,
DoD #236 | you'll learn a lot today.
martin@plaza.ds.adp.com Portland, OR
From wetfood@micapeak.com Tue May 11 10:44:51 1999
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From: "Rolland Waters"
To: Pacific NW Motorcycle Food Forum
Subject: Crab Cakes (was right of way)
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Status: RO
Crab cakes for Francie:
2 lbs. Dungeness crab meat, lump. (about 5 medium crabs or 4 large ones)
1 large red bell pepper
1 medium onion
Mince pepper and onion, saute in garlic butter and olive oil on medium heat
until onions are somewhat transparent and colored by peppers. Do not brown;
the peppers should still be at least somewhat crunchy. Let cool.
Mix the following ingredients with the crab meat and the cooled pepper and
onion mixture; add the bread crumbs last:
1/2 cup mayonnaise
2 eggs, lightly beaten
1/2 cup parsley, minced fine
2 tablespoons Tabasco garlic mild sauce
2 tablespoons Dijon mustard
1/2 teaspoon fresh ground black pepper
3/4 cup fresh unseasoned fine bread crumbs
Make into patties about 1" thick. Press each side of each patty into more
fresh unseasoned bread crumbs; you'll want at least another cup of crumbs.
Let the patties rest in the refrigerator for at least an hour.
Fry cakes in 1/4" of garlic butter and olive oil on medium heat. Use less
heat if the pan is not full, but do not crowd cakes. Bits and pieces of cake
that fall off should darken but not burn. Turn cakes after ~5 minutes when
bottoms are golden brown; after another 5 minutes, flip one last time for a
few minutes on the original side. Turn out into a paper towel lined pan in a
300 degree oven for a minute or two before serving. Cakes can be held in the
oven for a short period of time. Garlic butter and olive oil should be
freshened after each set of cakes are fried.
You may want to add some salt to the recipe above; the garlic butter I used
(see below) was quite salty so I didn't add any.
Spread for crab cakes:
NW Fresh had a nice remoulade recipe, but I put the peppers directly into
the cakes instead. So I made this up:
Equal parts:
Pesto
Sun dried tomatoes in oil, minced
Celery heart (leaves and stalk) minced fine, mixed with lemon juice and
salted generously.
The crab cakes didn't really need the spread, but it does go well with them.
Francie's garlic butter:
Mince 1-2 cloves of garlic per stick of butter. Let sit on lowest heat on
stove for several hours. There will be an obvious separation into a clear
upper part and a thick, tan lower part. The upper part is fine for whatever
slightly garlicky purposes you may have. The lower part is pure heaven, use
in the recipe above where garlic butter is called for. If you use salted
butter, the bottom will be quite salty, which was good in the recipe above,
but a bit too salty to use directly.
Remedial bread crumbs:
Heat oven to 300 degrees. Spread serving sized pieces of bread on a cookie
sheet. Crusty breads such as baguettes or French bread should be cut in half
so the soft middle is exposed. Leave in oven until bread is dry; pieces of
bread can be broken up as the bread dries. Do not brown or burn bread. Use
the bottom of a slotted spatula to crush dry bread into crumbs. If bread
does not crush readily, dry it in oven some more!
From wetfood@micapeak.com Tue May 25 10:47:27 1999
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From: martin@plaza.ds.adp.com
To: Pacific NW Motorcycle Food Forum
Subject: Tuna Casserole
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This is in the way of a transmission test (Dorsie, reply if you get
this), it's an old recipe I posted to wetLeather a Long Time Ago.
Tuna Casserole
1 can Campbell's cheddar cheese soup (1)
black pepper to taste (2)
2 cans tuna, drained (3)
1 C cooked macaroni (4)
potato chips, crumbled (5)
Preheat oven to 350 degrees. Combine soup, tuna, and macaroni in a
buttered casserole dish, top with potato chips. Bake at 350 degrees
until brown and crispy. (7)
(1) Alternatively, make a white sauce from 1 1/2 tablespoon butter, 2
tablespoons flour, 1 cup milk or fish fumet, 1/2 teaspoon salt. Melt
butter and flour together until smooth, add liquid, simmer two minutes
at low, remove from heat, add most of 1 C grated cheese (good cheddar
or gouda), reserving a tablespoon or so of cheese for the topping.
(2) In addition, a tablespoon of fresh herbs or the equivalent dried
(all dill, or combinations of dill, basil, parsley, fennel) goes nicely.
(3) Alternatively, 1 lb fish, poached, microwaved, or thinly (1/2") sliced
and charcoal grilled, then flaked.
(4) After adding the macaroni, the dish can be made more elegant by whipping
three eggwhites to firm peaks, mixing 1/4 of the whites into the mixture
to lighten, then folding the mixture back into the rest of the whites. (6)
(5) Alternatively, top with the reserved cheese from note (1), and a couple
of tablespoons of dry bread crumbs toasted lightly in a frying pan with a
pressed half-clove of garlic.
(6) The yolks can be whisked into the white sauce, mentioned in note (1),
for a minute before removing the sauce from the heat and adding the cheese,
herbs, and macaroni.
(7) If you add the eggs as above (notes 4 and 6): bake at 400 for fifteen,
then 350 for thirty minutes.
Martin
Martin Golding | Real Men make hollandaise
DoD #236 | over medium heat.
martin@plaza.ds.adp.com Portland, OR
From wetleather@micapeak.com Thu Aug 12 10:40:22 1999
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From: Rick McKee
To: Northwest Bikers Social Mailing List
Subject: Recipes Gather Salmon & Tuscan Chicken
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I've had a few requests for the recipes for the salmon & chicken we served
at Friday's Gather dinner. So, here ya go!
Pietro's BBQ Salmon
Marinade:
1 tbsp packed brown sugar
1 tbsp butter or margarine (use the butter)
1 tbsp honey
2 tbsp soy sauce
3 tbsp Dijon mustard
1 tbsp olive oil
1 tsp each, grated garlic & ginger
In a pan, over medium heat, mix brown sugar, honey and butter until butter
melts, remove from heat and mix in remaining ingredients until a smooth
consistency.
Makes enough marinade for 1-1/2 lb salmon fillet with skin on.
Cut salmon into serving size portions (DO NOT CUT THROUGH THE SKIN)
Pour marinade over salmon and let marinate in refrigerator for at least 2
hours. Place salmon on 2 layers of heavy foil (skin side down) and crimp
foil around salmon leaving 1 inch boarder around edges.
Lay foil/salmon on BBQ grill and cover. Let cook about 12 - 15 minutes for
a 3 - 4 lb fillet. When salmon is done, place a spatula between sliced
portions of salmon and push/scrape meat to the side (the skin will stick to
the foil and the meat should come off in a nice whole piece). Enjoy
Tuscan Chicken
Marinade:
5 oz olive oil
1 C white wine
1 clove garlic
Juice of 1/2 lemon
2 peelings of lemon zest
1 tbsp coarse black pepper
2 sprigs fresh rosemary (leaves only)
Butter Gorgonzola sauce:
1 lb butter (softened)
1/4 lb gorgonzola
2 oz olive oil
2 tbsp Parmesan
2 oz roasted pine nuts (partially crushed)
2 cloves crushed garlic
1tbsp dried thyme leaves (you can use fresh if you have it, use 1-1/2 tbsp)
zest of 1/4 lemon rind
1 tsp black pepper
Mix all ingredients together and let stand in refrigerator over night.
Marinate chicken (8 skinless boneless breasts) at least 4 hours. BBQ over
direct heat 6 - 10 minutes a side until done. Top hot chicken with a
heaping spoon full of butter gorgonzola mixture and let it melt over the
chicken.
The salmon recipe was given to me by a Cow Orker... the chicken recipe is
my own. Serve with a green salad and your choice of starch, I like stuffed
polenta.
But that's another story. 8^)
Rick Mc ...da Kitzen Nazi.
From wetfood@micapeak.com Tue Oct 6 13:19:28 1998
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From: Relaena
To: Pacific NW Motorcycle Food Forum
Subject: Artichoke and Crab Dip
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Artichoke and Crab Dip
2/3 cup mayonnaise (not miracle whip)
1 4-oz jar -marinated- artichoke hearts, drained and chopped
1 6-oz can (I prefer fresh) dungeness crab meat, drained
1/4 cup minced onions
1/4 cup freshly grated parmesan cheese
Mix all ingredients. Place in an 8x8 glass pan or a glass pie plate and
bake at 300 degrees for 10 to 12 minutes. Serve with baguette slices.
From wetfood@micapeak.com Tue Oct 6 11:22:33 1998
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From: Relaena
To: Pacific NW Motorcycle Food Forum
Subject: Re: Upping Stats & Help
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martin@plaza.ds.adp.com wrote:
>> stuffed mushrooms?
>Stuffed and grilled portobellos go a long way towards feeding the
>vegetarian appetite.
Ooooo one of the best salads I ever had was a grilled portobello cut into
wide slices and layered over a simple green salad with some feta cheese and
a vinaigrette dressing.
>That's a lot of tomato sauce for people who are dressed up for going out.
>But that's a personal problem.
I thought the same thing... also it's kind of heavy eating... put lasagna
in front of teen boys and they'll likely pig out... which may not make
dancing for hours afterwards a particularly comfortable event...
Speaking of the fish thing, I have a great simple recipe for baked sole.
Sole Rolls
Take sole fillets
top with a leaf of spinach (stem removed)
spread a layer of soft cream cheese on spinach
press in a small handful of cooked shrimp meat
Roll up and secure with toothpick.
Bake until done (half hour at 350 I think???)
If you wanna get real fancy, stir up a light tarragon butter cream sauce to
top the rolls upon serving. If not, serve with fresh lemon wedges.
>Dealcoholized wine? It'd go with the festivity level
Sparkling cider (non alcohol kind) is quite tasty and sort of champagne-like.
What about kaddee's truffles for an easy finger dessert?
>Inlaws? Who married whom? Nobody ever tells me anything.
:: sitting next to Martin, in the dark ::::
>> They are Mexican so that leaves out chips and
>> salsa since I couldn't hope to compete with Rodrigo's mom's cooking.
How about a warm artichoke dip? Easy advance prep, just toss in the
oven... you know the one with mayo and cheese and a bit of garlic... it's
SOOOO yummy. If you need a recipe, holler.
>Crackers and good cheese and red wine is international.
Sounds perfect to round everything out.
Relaena
From wetleather@onpmomma.isc-br.com Mon Nov 20 19:45:03 1995
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From: martin@plaza.ds.adp.com (Martin Golding)
To: Multiple recipients of list
Subject: Somebody asked
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Status: RO
Somebody once asked Carol "Do you cook?" which left her thoroughly
flustered, but I think I've figured it out. I'm the only one on the
list (because you can buy two or three motorcycles for the price of
a PC), so when we come up with a recipe, I post it, and nobody knows
that wassername helped. So here's a recipe WITH credit:
And Wife invented curried shrimp risotto:
Curried Shrimp Risotto
2 C arborio rice
1 small onion, chopped
2 cloves garlic, minced
2 C fish stock (broth or boullion)
1 can (10 fluid oz.) coconut milk
1 T curry powder
1/2 lb peeled and cleaned raw shrimp.
Saute the onion and garlic in a little butter or oil, until soft.
Add the rice, stir thoroughly, then add 1 cup of the fish stock.
Simmer, stirring occasionally, until the liquid is almost absorbed, add
the rest of the fish stock. Continue simmmering and stirring, when the
liquid is almost gone again, add the curry powder and the coconut milk.
Simmer, stirring, until the rice is just a little crunchy, add the
shrimp, continue until the shrimp is done.
Notes:
The method is traditional risotto, so if you've done that before, do it again.
We use Knorr's fish boullion for the fish stock. If we didn't start with
cleaned shrimp, I'd use about 3/4 lb (1 lb for heads on), and after peeling
I'd sautee the shells in a little butter, crunch them in a mortar, and
simmer them with an aromatic or two to make the fish stock.
We conspired on the grilled fruit:
Enough assorted prepared fruit:
apples
either slice thickly and grill separately, or use one of those gizmos
that peels, cores, and slices thin, and fan the slices to about 3/8"
thick.
bananas
slightly unripe, peeled or not, sliced in half lengthwise. The peeled
ones are harder to handle on the grill, but a little tastier and easier
to eat. The unpeeled ones serve prettier, and can be spooned delicately
out of their shells.
oranges
sliced thickly (about 3/8 inch) and sprinkled lightly with sugar
grapefruit
sliced thickly (about 3/8 inch) and sprinkled lightly with salt
Enough garlic flavored oil
Brush the fruit with the garlic flavored oil, grill over quite hot coals
(we use gas, we're a lazy bum) until lightly browned (about five minutes
a side). This is best done with a separate grill basket that will hold
the fruit firmly.
Notes:
The citruses were good, but nothing special, and they're messier to eat,
but it's fun slurping all the hot juicy bits off the pith and membrane.
Separating the segments and skewering them didn't work at all, they were
just hot citrus segments.
The pears we tried didn't work; by the time most pears have gone from
grainy to smooth they're too soft to grill. I've had some asian pears
that ought to work, any hard-ripening species should be good.
The apples and bananas were _wonderful_. Any time we're grilling and have
a bit of extra space we're going to throw on some fruit. If we had one of
those holes-on-a-handle type corers, or a suitably small cookie cutter,
the whole sliced apples would be easier to eat if they'd been cored after
slicing.
OBmoto:
The guys at Aloha think we ought to powdercoat Treaty. There's this
_gorgeous_ metallic purple with blue and red glints that'd be positively
scrumptious with pink pinstripes. Is that too many?
Ride safe, eat dangerously,
Martin
Martin Golding | Live to ride,
DoD #236 DBS #1 MAB #2 SMTC #3 KotLQ KotSM | ride to work.
martin@plaza.ds.adp.com Portland, OR
From wetleather@onpmomma.isc-br.com Tue Jan 16 18:21:18 1996
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From: martin@plaza.ds.adp.com
To: Multiple recipients of list
Subject: EMERGENCY FOOD ALERT
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Status: RO
Strohecker's (in the West Hills, in Portland, sorry all you foreigners)
is selling farm-raised steelhead for 4 to 6 bucks a pound depending on
size and cut.
It's absolutely, positively, luscious. To swoon over and die for. We've
grilled it and souffled it and the lax is aging even as we speak. I don't
know how long they'll be stocking it, and I can't imagine it holding that
price as others realize that steelhead in streams eat healthily but perhaps
not well, and discover that a well-stuffed steelhead is an entirely
different order of magnitude delicious. So go buy some.
You all have the cookbook, you all have the recipe for Come at the Table
Salmon. But if you're tired of all that garlic and basil, make
Grilled Lime Pickle Steelhead
Per Person:
1/2-3/4 lb steelhead filet, skin on
3/4 tablespoon lime oil pickle
3 cloves roast garlic
garlic oil
salt
Chop the lime oil pickle finely, pound to a paste in a mortar, add the
garlic, continue pounding while adding up to a couple teaspoons of the
garlic oil to make it smooth.
Salt the skin side of the filet(s) fairly heavily, spread the flesh side
evenly with the lime paste. Grill 7 minutes on the skin side, turn, grill
3 minutes on the flesh side, serve.
Grilled Steelhead Souffle
5 eggs, separated (divorce is too messy)
2 T flour
2 T butter (plus butter for souffle dish)
1 C fish stock (I use knorr's fish boullion, clam juice would work)
1/2 to 1 lb grilled lime pickle steelhead, as above
Preheat oven to 415 degrees.
Thoroughly butter a 1.5 liter souffle dish.
Discard the fish skin and flake the fish finely.
Melt the flour and butter over medium heat while whisking. When it bubbles,
reduce heat to low, simmer for two minutes, then whisking again, add the
fish stock, and simmer for two more minutes, whisking occasionally. Add four
egg yolks, whisk for two more minutes, add the fish.
Salt and pepper to taste (it won't need much, if any; the lime oil pickle
is salty and spicy), set aside.
Whip the egg whites until they form firm peaks. Stir 1/4 of the whites into
the fish mixture to lighten it, then fold it into the egg whites. Pour the
mixture into the souffle dish.
Bake at 415 for fifteen minutes, reduce heat to 350, and continue baking for
20 to 30 minutes or until done to your taste (shake the dish lightly, and
decide if it's firm enough. The French prefer theirs very runny, many
Americans prefer a stiffer souffle.)
Serve with Blood Orange Beurre Blanc.
Notes:
If you start the egg whites whipping when you put the sauce on, and
check it occasionally, and butter the souffle dish and flake the fish
while the sauce is simmering, you can put the whole thing together in
about ten minutes. But if you hurry, you're likely to overlook minor
details (like, salt and pepper, which is why I know it doesn't need much).
Blood Orange Beurre Blanc
3/8 C blood orange juice
1/8 C dry white wine
1 T strong vinegar (I used Canadian malt)
2 chopped shallots (onions and/or garlic will work)
1 t chopped fresh dill
dash of tabasco, if liked
1/2 C cold butter, in roughly 1/2" dice
Simmer the juice, wine, vinegar, chopped shallots and dill until the liquid
is just enough to wet the solids. Remove from heat and cover.
Let cool to about blood heat (it should feel warm but not hot to the touch).
Put on low heat, throw in a handful (3-5) of the cubes of butter, and whisk.
Keep whisking and adding more butter as it melts. Once all the butter is
added, the sauce can be allowed to heat up a bit while you continue whisking,
but once it gets much past hot to the touch it risks separating and becoming
oily. Keep the sauce warm, but don't let it get too hot.
Notes:
You can reduce the sauce immediately, then start whisking in the butter
about five minutes before the souffle is done, so they'll both be finished
simultaneously and the sauce won't have time to cool.
Ride with caution, cook with abandon, eat with friends,
Martin
Martin Golding | Real Men make hollandaise
DoD #236 | over medium heat.
martin@plaza.ds.adp.com Portland, OR
PS egg yolk popper:
In a 5 oz paper cup, put a teaspoon of butter, a pinch of salt, two shots
of your favorite hot sauce, and the egg yolk you were wondering about.
Stab with a fork, heat in the microwave for 10 to 20 seconds (depending on
your personal compromise between tasty eggs and overcooked eggs).
Stir lightly, toss back.
This'd probably work in a shot glass, but then you'd have to clean it.
From martin@plaza.ds.adp.com Mon Jan 22 12:45:23 1996
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Subject: Biere Blanc
To: leighann@best.com
Date: Mon, 22 Jan 1996 12:44:38 -0800 (PST)
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Status: RO
> Martin say:
> > Tonight, we're grilling tuna and inventing biere blanc to go over it.
> Biere blanc? I'd be interested to see that recipe.
I've appended it, in case you missed where I posted it. It's an adaptation
of 'beurre blanc', which is butter, carefully whipped in to a reduced
wine-vinegar-shallot mixture. The trick is keeping the temperature low
so the butter thickens the sauce instead of floating on top as grease.
Saturday for dinner we made your chowder from the cookbook, replacing the
clams with steelhead. When you wrote the recipe, you left out the last
part: "Float a pat of truffle butter and a few slices of fresh truffle
on top of each serving".
Truffle scrambled eggs (it was supposed to be an omelette, but I'm not
very good at omelettes yet) for breakfast Sunday, grilled steelhead with
a pat of truffle butter for dinner.
Thanks,
Martin
PS. Eating one truffle is like taking one ride on a Ducati. Now I've got
another expensive hobby to support.
Thanks again :-P~~~~~~~~,
MG
---------------------------------------------------------------------
Biere Blanc:
Juice of 1/2 to 1 lemon, depending on desired tartness, plus
good beer to total 1/2 cup (I suspect a weisen or raspberry would be nice)
1 shallot or 1 T chopped onion
1 clove garlic, chopped
1/2 t dried dill
1 large pinch dried thyme
several drops tabasco (or one's favorite hot sauce could be added to taste)
1/2 C butter, in about 1/2 inch dice
salt and black pepper to taste
Simmer the liquid with the herbs until it's reduced to about 1/4th. Let
cool to slightly warm (one of the less sophisticated ways to order sake
translates approximately "the inside of a person's thighs". Just slightly
warmer than that.)
Return to very low heat, and add about 1-2 T of the butter while whisking.
Continue whisking and adding butter to keep 1-2 T of unmelted butter bits.
When all the butter has been added, check the temperature with a clean
finger. If hot to the touch, turn off the heat and whisk until the last
of the butter has melted. If merely warm, continue whisking until just hot
(I should actually measure the temperature, but fondling food is more fun
than poking about with thermometers. I believe the safe range is about
130 to 150, the sauce will break and become merely wet grease if allowed to
get too hot.)
Correct the seasonings, if it's not tart enough whisk in more lemon juice
or strong vinegar a bit at a time.
Keep warm, but not too hot, until served.
Excellent over fresh, lightly grilled tuna.
---------------------------------------------------------------------
Martin Golding | Real Men make hollandaise and beurre blanc
DoD #236 | over medium heat.
martin@plaza.ds.adp.com Portland, OR
From wetfood@micapeak.com Thu Sep 9 05:26:29 1999
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From: i l i a n a f i l b y
To: Pacific NW Motorcycle Food Forum
Subject: Re: Cookoff '99
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Status: RO
Leigh Ann Hussey wrote:
> I think it'd be too much fun, no matter who got the most
> points, everybody'd get to eat yummy food and cheer and
> laugh and I just think it'd be AWESOME.
>
> What think ye?
I think you should all move to Vermont, where I'm moving in two weeks.
What an outrageously wonderful idea. *cry-weep-gnash-drool*
Iliana
P.S. I made nice dinner last night. Swordfish brought to me by a
friend, marinated in a quarter cup or so of white wine, two tablespoons
of fishy fish sauce, an equal amount of olive oil, and a generous
shgloop of a good asian chili sauce, such as siracha.
While the fish bathed, I reduced the following until it was a quarter
cup or so: the grated zest of one lime, the same lime's juice, another
quarter cup or so of white wine (see, there's still plenty left to drink
with dinner.. if you're just one or two people), two or three teaspoons
of demerara sugar (or any light-brown sugar), two or three tablespoons
of minced shallots (if you have them --scallions or any decent onion in
a pinch), two or three cloves of garlic, minced or smooshed, and a
generous tablespoon or so of finely chopped lemongrass.
The marinated fish was broiled until just done. To the reduced limey
stuff above, I added prolly a half stick of good danish butter, small
piece by small piece, whisking over high heat until I got this lovely
creamy fragrant almost-beurre-blanc. I strained the sauce, then added
another fat tablespoon or so of chile sauce and a handful of thai basil
from da garden. Fish is done, sauce over the fish, with nice nutty
basmati rice.
Mmm.