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Re: Who's Cooking?
Posted by **pycb** on Apr 28, 2013 at 3:43:01 PM:
In Reply to: Re: Who's Cooking? posted by **pycb** on Apr 28, 2013 at 3:40:27 PM:
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******* Who's fond of cooking?
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*******Is there a particular dish which has been crowned as your masterpiece by those who have been lucky enough to stuff their faces with it?
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******* I believe overall my salmon patties supreme have garnered the most rave reviews...
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******I usually do cuts of salmon covered in lemon pepper and italian dressing, baked in the oven. Then served over lemon pepper noodles with baby carrots in a cinnamon glaze as a side. Pretty tasty.
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***** This sounds mighty tempting and I'm not even that big on baked fish... I'm an old school battered and fried kind of guy...
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****Mur - you gotta expand - baking, broiling or steaming fish is really the way to go
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****you can steam 'em on the BBQ
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***Hey. I'm trying really...My wife's always telling me how much I've expanded over the years...
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***There was a time you could have told me I'd be a sushi addict and I'd have declared you insane...
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**try this on e - it's easy:
**Firm White Fish (don't know what you have in your area - no catfish - too soft - cod would be nice)
**Shrimp
**On a sheet of aluminum foil - place a couple of pats of butter depending on the number of fillets
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**Place the fish on top of the butter - place shrimp on top of & around fillets
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**Pour lemon & white wine over fillets
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**Sprinkle fillets/shrimp with oregano, minced garlic, basil & paprika
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**Fold foil back over fish sealing as best you can
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**Place on top rack of BBQ - BBQ setting on medium if gas
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**Wait until you hear the butter, lemon, wine sizzling - fish has now started to steam
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**Leave for 10 to 15 minutes on the "Q"
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**Remove from Grill - open foil carefully
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**Use a spatula to plate the shrimp & fish - pour remaining juice from foil over both
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**Serve with a side of long grain & wild rice & maybe steamed asparagus (broccoli rabe would go well too - recipe to follow)
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**Glass of red or white (I don't like white so I don't follow the usual protocols) :)
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*pycb's "WORLD FAMOUS" Broccoli Rabe with Sundried Tomatoes:
*Broccoli Rabe
*Sundried Tomatoes
*Minced Garlic (teaspoon)
*Olive Oil (tablespoon)
*Balsamic Vinegar (tablespoon)
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*Trim steams off
*Blanch (place in boiling water for about two minutes or until bright green)
*Drain
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*Place blanched Rabe in pot - add Sundried Tomatoes, Balsamic Vinegar, garlic & Olive Oil - sauté on low to medium for about 5 minutes
*Plate
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*This compliments the use of Red Wine as a beverage for this meal.*
forgot the cracked black pepper - add that to the pot with the rest of the stuff - depends on your taste how much
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Last updated on Apr 28, 2013