That's what I'm getting from the fishmonger on Saturday. I plan to cook the
rockfish using Norman van Aken's recipe for whole snapper with lettuce and
Chardonnay. I plan to slow-cook the octopus in olive oil and garlic for
about three hours to make it tender, then decide where to take it from
there. (It will probably end up in a paella.)

Any recommendations for the albacore? I recently had Nicoise salad, and I'd
rather not make it again so soon. I'd also prefer to avoid casseroles and
pasta. Barbecued albacore is popular in several local shush restaurants,
and I like it all right, but it's not my favorite. I'm currently
contemplating Chu Chi albacore using the Chu Chi Kung recipe from Clay's
Kitchen, http://www.panix.com/~clay/cookbook/...thai+recipe322,
but I'd welcome other suggestions.

Bob

I wrote:

> Barbecued albacore is popular in several local shush restaurants,

That should be SUSHI restaurants. I think a "shush" restaurant is one which
caters to Trappist monks.

Bob

"Bob Terwilliger" > wrote in message
...
> That's what I'm getting from the fishmonger on Saturday. I plan to cook
> the
> rockfish using Norman van Aken's recipe for whole snapper with lettuce and
> Chardonnay. I plan to slow-cook the octopus in olive oil and garlic for
> about three hours to make it tender, then decide where to take it from
> there. (It will probably end up in a paella.)
>
> Any recommendations for the albacore? I recently had Nicoise salad, and
> I'd
> rather not make it again so soon. I'd also prefer to avoid casseroles and
> pasta. Barbecued albacore is popular in several local shush restaurants,
> and I like it all right, but it's not my favorite. I'm currently
> contemplating Chu Chi albacore using the Chu Chi Kung recipe from Clay's
> Kitchen, http://www.panix.com/~clay/cookbook/...thai+recipe322,
> but I'd welcome other suggestions.
>
> Bob

Press Salt, cracked pepper and black sesame seed onto both sides of the
fillet. Sear in a tsp. of dark Sesame oil in a hot pan. Deglaze the pan with
soy and dry sherry to make a sauce.

Jon

In article >,
"Bob Terwilliger" > wrote:

> That's what I'm getting from the fishmonger on Saturday. I plan to cook the
> rockfish using Norman van Aken's recipe for whole snapper with lettuce and
> Chardonnay. I plan to slow-cook the octopus in olive oil and garlic for
> about three hours to make it tender, then decide where to take it from
> there. (It will probably end up in a paella.)
>
> Any recommendations for the albacore? I recently had Nicoise salad, and I'd
> rather not make it again so soon. I'd also prefer to avoid casseroles and
> pasta. Barbecued albacore is popular in several local shush restaurants,
> and I like it all right, but it's not my favorite. I'm currently
> contemplating Chu Chi albacore using the Chu Chi Kung recipe from Clay's
> Kitchen, http://www.panix.com/~clay/cookbook/...thai+recipe322,
> but I'd welcome other suggestions.
>
> Bob

Try that recipe I posted from the cookalong. :-) It was truly divine.
Enough so that I plan on making it again, and sticking with my tweaks.
The cinnamon and mace went well with the sweetner to enhance the sauce's
flavor.

Repost:

Mako Shark (or other meat) with Anchovy and Caper Sauce
[I used boneless skinless chicken thighs]

Marinade:
1/4 cup finely chopped onions
2 teaspoons coarsely chopped garlic
3 bay leaves
-[Bay leaf is optional, I did not use it]
1/4 cup imported sweet paprika
1/4 cup fresh lemon juice
1 1/3 cups olive oil
1/4 teaspoon cayenne pepper
-[or 1/4 tsp. powdered ground red pepper flakes]
1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper
-[or 3/4 tsp. white pepper]
6 mako shark or swordfish steaks (about 8 ounces each)
-[or 8 boneless skinless chicken thighs]

Sauce:
10 anchovy fillets, rinsed and finely chopped
1/4 cup dry white wine
-[or 1/2 cup dry vermouth]
2 tablespoons tarragon vinegar
-[or 2 tbs. red wine vinegar and 1 tbs. dried rubbed tarragon]
2 whole cloves
-[or 1/4 tsp ground mace]
1 can (15 ounces) Italian peeled tomatoes, drained and coarsely
chopped
1 teaspoon sugar
-[or one packet of Splenda]
1/4 teaspoon cinnamon
1 stick (4 ounces) butter
-[or 2 oz (1/2 stick) for a lower fat sauce]
1/4 cup drained capers
1 small bunch Italian flat-leaf parsley, stemmed and finely chopped
-[along with 4 Tbs. fresh minced Basil, 1 Tbs. fresh minced Mexican
oregano and 1 Tbs. fresh minced Greek Oregano]

In a large bowl, combine the onions, garlic, bay leaves, paprika,
lemon juice, 1 cup of the olive oil, the cayenne, salt and 1/4
teaspoon of the pepper. Add the shark steaks and set aside to
marinate, turning every 20 minutes, for 1 hour.
-[or marinate chicken thighs overnight]

Preheat the broiler. In a large nonreactive saucepan, saute the
anchovies in the remaining 1/3 cup olive oil over moderate heat
until dissolved, about 2 minutes. Add the wine, vinegar and cloves.
Reduce heat to low; cook for 5 minutes. Strain; return the sauce
to the pan.

Add the tomatoes, sugar and cinnamon and simmer the sauce over
moderate heat until slightly thickened, 8 to 10 minutes.

Reduce the heat to low and add the butter, 1 tablespoon at a time,
stirring until completely melted. Add the capers, parsley and
remaining 1/2 teaspoon pepper; cover to keep the sauce warm.

Remove the shark steaks from the marinade and pat dry. Broil the
steaks about 4 inches from the heat until just opaque throughout,
about 5 minutes on each side. Pour the warm sauce over the fish
and serve.

-[If using chicken thighs, they can be grilled in an indoor electric
grill for 6 minutes each, or quick fried in a hot skillet for 4 minutes
per side in a small amount of Olive Oil]
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

"Bob Terwilliger" > wrote in message
...
|I wrote:
|
| > Barbecued albacore is popular in several local shush restaurants,
|
| That should be SUSHI restaurants. I think a "shush" restaurant is one which
| caters to Trappist monks.
|
| Bob

Don't say it too loudly but they make outstanding cheeses,
fruitcakes, fudges and a great coffee blend.
http://www.gethsemanifarms.org/

pavane

Bob Terwilliger wrote:
> I wrote:
>
>> Barbecued albacore is popular in several local shush restaurants,
>
> That should be SUSHI restaurants. I think a "shush" restaurant is one which
> caters to Trappist monks.

Sushi with a Saporro beer - Excellent.

Sushi with a Belgian Trappist Ale like Chimay - Heavenly.

Sign me up for one of those shush restaurants! ;^)

pavane wrote:

> | I think a "shush" restaurant is one which caters to Trappist monks.
>
> Don't say it too loudly but they make outstanding cheeses,
> fruitcakes, fudges and a great coffee blend.
> http://www.gethsemanifarms.org/

I lived in Oregon for several years and became well-acquainted with the
excellent fudge from the Brigittine monks the

http://www.brigittine.org/monks/fud0716.html

Bob

In article >,
"Bob Terwilliger" > wrote:

> I lived in Oregon for several years and became well-acquainted with the
> excellent fudge from the Brigittine monks the
>
> http://www.brigittine.org/monks/fud0716.html

While courting the DW in 1970, I took her to San Francisco and bought
some monk's fudge at a storefront on one of the more popular streets. As
good as, or the best, I ever ate. Maybe sf or another Bay Area resident
remembers the shop.
[OBOriginalTopicSorta] When I was a kid, dad and I caught a lot of red
and gray rockfish out of Sebastapol. Some guy even snagged an octopus in
the head and brought it aboard on one trip. I don't recall any albacore.

leo