MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's Simply Ducky
Categories: Xxcarol, Duck
Yield: 6 Servings

1 ea Whole dressed Duck, 4lbs
1/3 c Jufran brand banana sauce
1/3 c Thai 'Hot-Sweet' sauce
1/4 c Datu Puti brand soy sauce
1 ea Large white onion, 'sweet'

I've been wanting to cook a Duck since I was in college but my skills
at the start when I moved out from home were not up to that and the
price was beyond college student means. For years though it's been
in the back of my mind as a 'wanna try that'.

About 3 weeks ago in the cooking echo, I saw a lovely recipe and
mentioned that Duck is pretty hard to find here but I kept it in
mind. A week later, one of the rare times when they have Duck at the
commisary occured and I got one. It's a touch over 4 lbs. It sat in
the freezer while we contemplated recipes. My initial intentions
were to put it in the rotisserie with a dry rub but it turned out to
not fit my unit, being about 3 inches too long.

Next I went to plan 'B' which was to line my biggest baking pan with
opened cans as I didnt have a rack to raise it out of the grease with
here and Duck I was told is a very greasy meat. I was all setup to
do it that way when Don went to the exchange and got me a mother's
day gift of a real covered unit (pyrex bottom, metal lifting rack,
metal lid) that just perfectly fit the duck. Yippiee!

After perusing many recipes, we settled on a simple adaption. I
normally try a new food the first time, in a simpler cooking style.
Having not even tasted restraunt Duck in 10 years, I had little
memory so was going on other's experience and what they used. I
decided pre-steaming was probably a good idea but a bit too much for
a first time duck experiment.

Using ideas from many other recipes, we settled on a simple way using
things I have here and didnt have to go out shopping for. The Datu
Puti brand soy sauce is considerably lower-sodium than Kikkoman
and tastes much better. In fact, all their line of sauces are lower
sodium but none are marked 'low sodium'. I've found all of them to
be excellent. I also find all the Jufran brand products to be lower
sodium and extremely tastey, so the 'hot-sweet' sauce here was Jufran
brand as well.

Mix the 3 sauces in a plastic bowl and let sit while washing the duck
out. I set the duck in a suspended strainer that has adjustable sides
and sits at the top of the sink. It seemed 'drying the duck' was
used in almost every recipe so I let it dry for 1 hour.

Once ready, I heated the oven to 425F then slathered the sauce on all
sides and cooked it with the lid on the roaster, for 30 mins 'breast
up'. I cut the onion in 1/2 and stuffed the cavity with that.

I then reduced the heat to 375F and flipped it over, re-saucing it
well on all sides then baking another 30 mins. I raised the temp to
425F and did another 20 mins 'breast up' and re-sauced. At the end,
we took the lid off the roaster, and re-sauced the top (breast) and
let it 'crisp' another 15-20 mins.

The sugars in the sauces made for a lovely dark flavorful skin that
was somewhat crispy at the topside. We let it sit on the top of the
stove to 'set' for about 15 mins then started picking off favored
parts.

Perfection for a family where we all love dark meat <grin> and white
meat gets used mostly in chicken salad. I said 'feeds 6' above as an
estimate but we don't eat that much meat so for us, it would be more
like 10 servings. There's plenty of drippings and fat rendered out
which is currently smothering the leftovers in a sort of 'confit'
type of arrangement. There's a perfect duck carcass in the freezer
awaiting being made into duck soup.

The giblets went into a pot of water with just chinese 5 spice added
and the broth has Don in rapures.

We served it with sticky rice and green beans. The onion got all
eaten up as a side nosh.

From the Sasebo Kitchen of: xxcarol on 14May2007

MMMMM

--

On Monday, October 6, 2014 4:41:49 PM UTC-6, cshenk wrote:
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
>
>
> Title: Xxcarol's Simply Ducky
>
> Categories: Xxcarol, Duck
>
> Yield: 6 Servings
>
<deletion>
What a delightful posting...way to go. Informative, educational and very useful.
===========

On Mon, 06 Oct 2014 17:41:49 -0500, "cshenk" > wrote:

>
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Xxcarol's Simply Ducky
> Categories: Xxcarol, Duck
> Yield: 6 Servings
>
> 1 ea Whole dressed Duck, 4lbs
> 1/3 c Jufran brand banana sauce
> 1/3 c Thai 'Hot-Sweet' sauce
> 1/4 c Datu Puti brand soy sauce
> 1 ea Large white onion, 'sweet'
>
> I've been wanting to cook a Duck since I was in college but my skills
> at the start when I moved out from home were not up to that and the
> price was beyond college student means. For years though it's been
> in the back of my mind as a 'wanna try that'.
>
<snip>
>
> Perfection for a family where we all love dark meat <grin> and white
> meat gets used mostly in chicken salad. I said 'feeds 6' above as an
> estimate but we don't eat that much meat so for us, it would be more
> like 10 servings. There's plenty of drippings and fat rendered out
> which is currently smothering the leftovers in a sort of 'confit'
> type of arrangement. There's a perfect duck carcass in the freezer
> awaiting being made into duck soup.
>
> The giblets went into a pot of water with just chinese 5 spice added
> and the broth has Don in rapures.
>
> We served it with sticky rice and green beans. The onion got all
> eaten up as a side nosh.
>
So glad it worked out for you, is your oven a mess or did you manage
to keep the grease splattering down somehow?

One of these days, I will buy a frozen duck to cook. I plan to break
down the carcass into breasts and saute them to med. rare (my favorite
way for duck) for dinner and confit the leg/thigh joints. I'll render
the skin I take off the various parts to use for the confit and make
duck stock with everything else, but have no idea what I'd do with it.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Roy wrote in rec.food.cooking:

> On Monday, October 6, 2014 4:41:49 PM UTC-6, cshenk wrote:
> > MMMMM----- Recipe via Meal-Master (tm) v8.05
> >
> >
> >
> > Title: Xxcarol's Simply Ducky
> >
> > Categories: Xxcarol, Duck
> >
> > Yield: 6 Servings
> >
> <deletion>
> What a delightful posting...way to go. Informative, educational and
> very useful. ===========

Grin, sorry for the aborted blank one, hit the wrong key.

It seemed too few were posting recipes agian so added in one of mine.

I do not claim to be the best of cooks, but I am a decent one who likes
to discover new foods or new ways of cooking something familiar.

Since that first foray into Duck, we have made it a common household
food, fixing one every 2 months or so.

--

On Mon, 06 Oct 2014 17:41:49 -0500, "cshenk" > wrote:

>MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Xxcarol's Simply Ducky
> Categories: Xxcarol, Duck
> Yield: 6 Servings
>
> 1 ea Whole dressed Duck, 4lbs
> 1/3 c Jufran brand banana sauce
> 1/3 c Thai 'Hot-Sweet' sauce
> 1/4 c Datu Puti brand soy sauce
> 1 ea Large white onion, 'sweet'
>
> I've been wanting to cook a Duck since I was in college but my skills
> at the start when I moved out from home were not up to that and the
> price was beyond college student means. For years though it's been
> in the back of my mind as a 'wanna try that'.

If you can cook chicken and turkey, you can cook duck.

<snip details>

> From the Sasebo Kitchen of: xxcarol on 14May2007
>
>MMMMM

mmm indeed Duck is one of my favouritest things.
Your recipe is very interesting, but I don't like my chances of
finding banana sauce here. It sounds fantastic.

On Mon, 06 Oct 2014 18:29:17 -0500, "cshenk" > wrote:


>Since that first foray into Duck, we have made it a common household
>food, fixing one every 2 months or so.

Have you tried duck with orange sauce?
It's excellent... if with a home made orange sauce.
Not a bought one - they're too sweet for me.

On 10/7/2014 2:24 AM, wrote:
> On Mon, 06 Oct 2014 18:29:17 -0500, "cshenk" > wrote:
>
>
>> Since that first foray into Duck, we have made it a common household
>> food, fixing one every 2 months or so.
>
> Have you tried duck with orange sauce?
> It's excellent... if with a home made orange sauce.
> Not a bought one - they're too sweet for me.
>

A little Grand Marnier will perk up the orange sauce.

--
From somewhere very deep in the heart of Texas

On Tue, 07 Oct 2014 07:54:50 -0500, Janet Wilder >
wrote:

>On 10/7/2014 2:24 AM, wrote:
>> On Mon, 06 Oct 2014 18:29:17 -0500, "cshenk" > wrote:
>>
>>
>>> Since that first foray into Duck, we have made it a common household
>>> food, fixing one every 2 months or so.
>>
>> Have you tried duck with orange sauce?
>> It's excellent... if with a home made orange sauce.
>> Not a bought one - they're too sweet for me.
>>
>
>A little Grand Marnier will perk up the orange sauce.

Ooh, it most certainly would.

Je_us wrote in rec.food.cooking:

> On Mon, 06 Oct 2014 18:29:17 -0500, "cshenk" > wrote:
>
>
> > Since that first foray into Duck, we have made it a common household
> > food, fixing one every 2 months or so.
>
> Have you tried duck with orange sauce?
> It's excellent... if with a home made orange sauce.
> Not a bought one - they're too sweet for me.

Doesnt appeal to us really. Somehow, orange and meat never matched for
us. I know it's a classic though. I'm more into savory/spicy than
sweet. Good try though and well apreciated!

--

sf wrote in rec.food.cooking:

> On Mon, 06 Oct 2014 17:41:49 -0500, "cshenk" > wrote:
>
> >
> > MMMMM----- Recipe via Meal-Master (tm) v8.05
> >
> > Title: Xxcarol's Simply Ducky
> > Categories: Xxcarol, Duck
> > Yield: 6 Servings
> >
> > 1 ea Whole dressed Duck, 4lbs
> > 1/3 c Jufran brand banana sauce
> > 1/3 c Thai 'Hot-Sweet' sauce
> > 1/4 c Datu Puti brand soy sauce
> > 1 ea Large white onion, 'sweet'
> >
> > I've been wanting to cook a Duck since I was in college but my
> > skills at the start when I moved out from home were not up to
> > that and the price was beyond college student means. For years
> > though it's been in the back of my mind as a 'wanna try that'.
> >
> <snip>
> >
> > Perfection for a family where we all love dark meat <grin> and
> > white meat gets used mostly in chicken salad. I said 'feeds 6'
> > above as an estimate but we don't eat that much meat so for us,
> > it would be more like 10 servings. There's plenty of drippings
> > and fat rendered out which is currently smothering the leftovers
> > in a sort of 'confit' type of arrangement. There's a perfect
> > duck carcass in the freezer awaiting being made into duck soup.
> >
> > The giblets went into a pot of water with just chinese 5 spice
> > added and the broth has Don in rapures.
> >
> > We served it with sticky rice and green beans. The onion got all
> > eaten up as a side nosh.
> >
> So glad it worked out for you, is your oven a mess or did you manage
> to keep the grease splattering down somehow?
>
> One of these days, I will buy a frozen duck to cook. I plan to break
> down the carcass into breasts and saute them to med. rare (my favorite
> way for duck) for dinner and confit the leg/thigh joints. I'll render
> the skin I take off the various parts to use for the confit and make
> duck stock with everything else, but have no idea what I'd do with it.

Oh duck stock goes well in just about anyplace you'd use chicken stock.
Defat it first and it works fune!

--

Je_us wrote in rec.food.cooking:

> On Mon, 06 Oct 2014 17:41:49 -0500, "cshenk" > wrote:
>
> > MMMMM----- Recipe via Meal-Master (tm) v8.05
> >
> > Title: Xxcarol's Simply Ducky
> > Categories: Xxcarol, Duck
> > Yield: 6 Servings
> >
> > 1 ea Whole dressed Duck, 4lbs
> > 1/3 c Jufran brand banana sauce
> > 1/3 c Thai 'Hot-Sweet' sauce
> > 1/4 c Datu Puti brand soy sauce
> > 1 ea Large white onion, 'sweet'
> >
> > I've been wanting to cook a Duck since I was in college but my
> > skills at the start when I moved out from home were not up to that
> > and the price was beyond college student means. For years though
> > it's been in the back of my mind as a 'wanna try that'.
>
> If you can cook chicken and turkey, you can cook duck.
>
> <snip details>
>
> > From the Sasebo Kitchen of: xxcarol on 14May2007
> >
> > MMMMM
>
> mmm indeed Duck is one of my favouritest things.
> Your recipe is very interesting, but I don't like my chances of
> finding banana sauce here. It sounds fantastic.

You might be suprized! Most Asian markets have it and it's slipping
into the common markets. It doesnt taste like Banana BTW and looks
like tomato kethup. Real thick. Not sweet but caremilizes very wewll
on the skin.

Carol



--

On Tue, 07 Oct 2014 19:42:32 -0500, "cshenk" > wrote:

>Je_us wrote in rec.food.cooking:
>
>> On Mon, 06 Oct 2014 17:41:49 -0500, "cshenk" > wrote:
>>
>> > MMMMM----- Recipe via Meal-Master (tm) v8.05
>> >
>> > Title: Xxcarol's Simply Ducky
>> > Categories: Xxcarol, Duck
>> > Yield: 6 Servings
>> >
>> > 1 ea Whole dressed Duck, 4lbs
>> > 1/3 c Jufran brand banana sauce
>> > 1/3 c Thai 'Hot-Sweet' sauce
>> > 1/4 c Datu Puti brand soy sauce
>> > 1 ea Large white onion, 'sweet'
>> >
>> > I've been wanting to cook a Duck since I was in college but my
>> > skills at the start when I moved out from home were not up to that
>> > and the price was beyond college student means. For years though
>> > it's been in the back of my mind as a 'wanna try that'.
>>
>> If you can cook chicken and turkey, you can cook duck.
>>
>> <snip details>
>>
>> > From the Sasebo Kitchen of: xxcarol on 14May2007
>> >
>> > MMMMM
>>
>> mmm indeed Duck is one of my favouritest things.
>> Your recipe is very interesting, but I don't like my chances of
>> finding banana sauce here. It sounds fantastic.
>
>You might be suprized! Most Asian markets have it and it's slipping
>into the common markets. It doesnt taste like Banana BTW and looks
>like tomato kethup. Real thick. Not sweet but caremilizes very wewll
>on the skin.
>
> Carol

Thanks for that Carol, we do have an Asian store in Launceston and I
will check there the next time I head in. I shouldn't assume it isn't
available, when I haven't even looked!

On Tue, 07 Oct 2014 19:30:26 -0500, "cshenk" > wrote:

>Je_us wrote in rec.food.cooking:
>
>> On Mon, 06 Oct 2014 18:29:17 -0500, "cshenk" > wrote:
>>
>>
>> > Since that first foray into Duck, we have made it a common household
>> > food, fixing one every 2 months or so.
>>
>> Have you tried duck with orange sauce?
>> It's excellent... if with a home made orange sauce.
>> Not a bought one - they're too sweet for me.
>
>Doesnt appeal to us really. Somehow, orange and meat never matched for
>us. I know it's a classic though. I'm more into savory/spicy than
>sweet. Good try though and well apreciated!

My method probably wouldn't appeal to most people - all I do is juice
some oranges and carefully reduce it - That's my orange sauce and I
love it like that But yes, aside from perhaps chicken, I wouldn't
want orange sauce with any other meat.

On Tue, 07 Oct 2014 19:33:12 -0500, "cshenk" > wrote:


>Oh duck stock goes well in just about anyplace you'd use chicken stock.
>Defat it first and it works fune!

Indeed it does and IMO much better than chicken stock. I made a very
large batch of duck stock about 3 years ago, portioned it out and
froze it. I ran out about 5 months ago and my soups haven't been quite
the same ever since. I must make some more soon.

Je_us wrote in rec.food.cooking:

> On Tue, 07 Oct 2014 19:30:26 -0500, "cshenk" > wrote:
>
> > Je_us wrote in rec.food.cooking:
> >
> >> On Mon, 06 Oct 2014 18:29:17 -0500, "cshenk" >
> wrote: >>
> >>
> >> > Since that first foray into Duck, we have made it a common
> household >> > food, fixing one every 2 months or so.
> >>
> >> Have you tried duck with orange sauce?
> >> It's excellent... if with a home made orange sauce.
> >> Not a bought one - they're too sweet for me.
> >
> > Doesnt appeal to us really. Somehow, orange and meat never matched
> > for us. I know it's a classic though. I'm more into savory/spicy
> > than sweet. Good try though and well apreciated!
>
> My method probably wouldn't appeal to most people - all I do is juice
> some oranges and carefully reduce it - That's my orange sauce and I
> love it like that But yes, aside from perhaps chicken, I wouldn't
> want orange sauce with any other meat.

There's nothing bad about it though and I didnt mean to make it sound
that. I have an idea for soem Wahoo that may take well to this.

--

sf wrote in rec.food.cooking:

> On Mon, 06 Oct 2014 17:41:49 -0500, "cshenk" > wrote:
>
> >
> > MMMMM----- Recipe via Meal-Master (tm) v8.05
> >
> > Title: Xxcarol's Simply Ducky
> > Categories: Xxcarol, Duck
> > Yield: 6 Servings
> >
> > 1 ea Whole dressed Duck, 4lbs
> > 1/3 c Jufran brand banana sauce
> > 1/3 c Thai 'Hot-Sweet' sauce
> > 1/4 c Datu Puti brand soy sauce
> > 1 ea Large white onion, 'sweet'
> >
> > I've been wanting to cook a Duck since I was in college but my
> > skills at the start when I moved out from home were not up to
> > that and the price was beyond college student means. For years
> > though it's been in the back of my mind as a 'wanna try that'.
> >
> <snip>
> >
> > Perfection for a family where we all love dark meat <grin> and
> > white meat gets used mostly in chicken salad. I said 'feeds 6'
> > above as an estimate but we don't eat that much meat so for us,
> > it would be more like 10 servings. There's plenty of drippings
> > and fat rendered out which is currently smothering the leftovers
> > in a sort of 'confit' type of arrangement. There's a perfect
> > duck carcass in the freezer awaiting being made into duck soup.
> >
> > The giblets went into a pot of water with just chinese 5 spice
> > added and the broth has Don in rapures.
> >
> > We served it with sticky rice and green beans. The onion got all
> > eaten up as a side nosh.
> >
> So glad it worked out for you, is your oven a mess or did you manage
> to keep the grease splattering down somehow?
>
> One of these days, I will buy a frozen duck to cook. I plan to break
> down the carcass into breasts and saute them to med. rare (my favorite
> way for duck) for dinner and confit the leg/thigh joints. I'll render
> the skin I take off the various parts to use for the confit and make
> duck stock with everything else, but have no idea what I'd do with it.

Hi, had it in a covered pan so no oven splatter.

--

On Wed, 08 Oct 2014 20:01:57 -0500, "cshenk" > wrote:

> sf wrote in rec.food.cooking:
>
> > On Mon, 06 Oct 2014 17:41:49 -0500, "cshenk" > wrote:
> >
> > > 1 ea Whole dressed Duck, 4lbs
> > >
> > So glad it worked out for you, is your oven a mess or did you manage
> > to keep the grease splattering down somehow?
> >
>
> Hi, had it in a covered pan so no oven splatter.

Good thinking! I've never figured out what possible use a "covered
oven roaster" could serve and you finally told me. )


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thursday, October 9, 2014 5:23:30 AM UTC+1, sf wrote:
> On Wed, 08 Oct 2014 20:01:57 -0500, "cshenk" > wrote:
sf wrote in rec.food.cooking:
On Mon, 06 Oct 2014 17:41:49 -0500, "cshenk" > wrote:

1 ea Whole dressed Duck, 4lbs
-

So glad it worked out for you, is your oven a mess or did you manage to keep the grease splattering down somehow?
-

Hi, had it in a covered pan so no oven splatter.
-

Good thinking! I've never figured out what possible use a "covered oven roaster" could serve and you finally told me. )
-

I've got a roaster similar to this:

http://www.amazon.co.uk/Swan-Vitreous-Enamel-Basting Roaster/dp/B00901ABJU/ref=sr_1_1?ie=UTF8&qid=1412829716&sr=8-1&keywords=self+basting+roaster

The fat spatters to the top and rolls down the dimples and drops back onto the meat, thereby making the meat self basting.

Cherry

On Wed, 08 Oct 2014 20:00:41 -0500, "cshenk" > wrote:

>Je_us wrote in rec.food.cooking:
>
>> On Tue, 07 Oct 2014 19:30:26 -0500, "cshenk" > wrote:
>>
>> > Je_us wrote in rec.food.cooking:
>> >
>> >> On Mon, 06 Oct 2014 18:29:17 -0500, "cshenk" >
>> wrote: >>
>> >>
>> >> > Since that first foray into Duck, we have made it a common
>> household >> > food, fixing one every 2 months or so.
>> >>
>> >> Have you tried duck with orange sauce?
>> >> It's excellent... if with a home made orange sauce.
>> >> Not a bought one - they're too sweet for me.
>> >
>> > Doesnt appeal to us really. Somehow, orange and meat never matched
>> > for us. I know it's a classic though. I'm more into savory/spicy
>> > than sweet. Good try though and well apreciated!
>>
>> My method probably wouldn't appeal to most people - all I do is juice
>> some oranges and carefully reduce it - That's my orange sauce and I
>> love it like that But yes, aside from perhaps chicken, I wouldn't
>> want orange sauce with any other meat.
>
>There's nothing bad about it though and I didnt mean to make it sound
>that. I have an idea for soem Wahoo that may take well to this.

Interesting, I didn't know what Wahoo was until I looked it up just
now. We also have them here - well - Western Australia does, at least.

On Wed, 8 Oct 2014 21:50:20 -0700 (PDT), Cherry >
wrote:

> I've got a roaster similar to this:
>
> http://www.amazon.co.uk/Swan-Vitreous-Enamel-Basting Roaster/dp/B00901ABJU/ref=sr_1_1?ie=UTF8&qid=1412829716&sr=8-1&keywords=self+basting+roaster
>
> The fat spatters to the top and rolls down the dimples and drops back onto the meat, thereby making the meat self basting.

Thanks, I'm well aware of the vessel but clueless about how it is put
to use. Please tell me what else you cook it - this is one of those
things that my family never owned. My mother didn't use one and
neither did either of my grandmothers, so I have zero experience with
it. I used a Romertopf clay baker for several years (it's still
around here somewhere), but that's as close as I've ever come to a
covered roaster. When I oven braise, I use my Dutch oven.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thu, 09 Oct 2014 05:31:35 -0700, sf > wrote:

>On Wed, 8 Oct 2014 21:50:20 -0700 (PDT), Cherry >
>wrote:
>
>> I've got a roaster similar to this:
>>
>> http://www.amazon.co.uk/Swan-Vitreous-Enamel-Basting Roaster/dp/B00901ABJU/ref=sr_1_1?ie=UTF8&qid=1412829716&sr=8-1&keywords=self+basting+roaster
>>
>> The fat spatters to the top and rolls down the dimples and drops back onto the meat, thereby making the meat self basting.
>
>Thanks, I'm well aware of the vessel but clueless about how it is put
>to use. Please tell me what else you cook it - this is one of those
>things that my family never owned. My mother didn't use one and
>neither did either of my grandmothers, so I have zero experience with
>it. I used a Romertopf clay baker for several years (it's still
>around here somewhere), but that's as close as I've ever come to a
>covered roaster. When I oven braise, I use my Dutch oven.

I bet you don't own a Dutch oven... a large sauce pot is NOT a Dutch
oven.

On Thu, 09 Oct 2014 17:29:12 +1100, Jeßus > wrote:

>On Wed, 08 Oct 2014 20:00:41 -0500, "cshenk" > wrote:
>
>>Je_us wrote in rec.food.cooking:
>>
>>> On Tue, 07 Oct 2014 19:30:26 -0500, "cshenk" > wrote:
>>>
>>> > Je_us wrote in rec.food.cooking:
>>> >
>>> >> On Mon, 06 Oct 2014 18:29:17 -0500, "cshenk" >
>>> wrote: >>
>>> >>
>>> >> > Since that first foray into Duck, we have made it a common
>>> household >> > food, fixing one every 2 months or so.
>>> >>
>>> >> Have you tried duck with orange sauce?
>>> >> It's excellent... if with a home made orange sauce.
>>> >> Not a bought one - they're too sweet for me.
>>> >
>>> > Doesnt appeal to us really. Somehow, orange and meat never matched
>>> > for us. I know it's a classic though. I'm more into savory/spicy
>>> > than sweet. Good try though and well apreciated!
>>>
>>> My method probably wouldn't appeal to most people - all I do is juice
>>> some oranges and carefully reduce it - That's my orange sauce and I
>>> love it like that But yes, aside from perhaps chicken, I wouldn't
>>> want orange sauce with any other meat.
>>
>>There's nothing bad about it though and I didnt mean to make it sound
>>that. I have an idea for soem Wahoo that may take well to this.
>
>Interesting, I didn't know what Wahoo was until I looked it up just
>now. We also have them here - well - Western Australia does, at least.

Chenk was being polite, she meant Wazoo. hehe
http://www.merriam-webster.com/dictionary/wazoo

On Thursday, October 9, 2014 1:31:35 PM UTC+1, sf wrote:
> On Wed, 8 Oct 2014 21:50:20 -0700 (PDT), Cherry >
>
> wrote:

I've got a roaster similar to this:

http://www.amazon.co.uk/Swan-Vitreous-Enamel-Basting Roaster/dp/B00901ABJU/ref=sr_1_1?ie=UTF8&qid=1412829716&sr=8-1&keywords=self+basting+roaster

The fat spatters to the top and rolls down the dimples and drops back onto the meat, thereby making the meat self basting.
-

Thanks, I'm well aware of the vessel but clueless about how it is put to use. Please tell me what else you cook it - this is one of those things that my family never owned. My mother didn't use one and neither did either of my grandmothers, so I have zero experience with it. I used a Romertopf clay baker for several years (it's still around here somewhere), but that's as close as I've ever come to a covered roaster. When I oven braise, I use my Dutch oven.
-

The one I've got was my mum's and I only ever use it for large roasts. I've never used a Dutch oven or Romertopf, I wouldn't know where to start with one.

Cherry

On Thu, 09 Oct 2014 10:23:14 -0400, Brooklyn1
> wrote:

>On Thu, 09 Oct 2014 17:29:12 +1100, Jeßus > wrote:
>
>>On Wed, 08 Oct 2014 20:00:41 -0500, "cshenk" > wrote:
>>
>>>Je_us wrote in rec.food.cooking:
>>>
>>>> On Tue, 07 Oct 2014 19:30:26 -0500, "cshenk" > wrote:
>>>>
>>>> > Je_us wrote in rec.food.cooking:
>>>> >
>>>> >> On Mon, 06 Oct 2014 18:29:17 -0500, "cshenk" >
>>>> wrote: >>
>>>> >>
>>>> >> > Since that first foray into Duck, we have made it a common
>>>> household >> > food, fixing one every 2 months or so.
>>>> >>
>>>> >> Have you tried duck with orange sauce?
>>>> >> It's excellent... if with a home made orange sauce.
>>>> >> Not a bought one - they're too sweet for me.
>>>> >
>>>> > Doesnt appeal to us really. Somehow, orange and meat never matched
>>>> > for us. I know it's a classic though. I'm more into savory/spicy
>>>> > than sweet. Good try though and well apreciated!
>>>>
>>>> My method probably wouldn't appeal to most people - all I do is juice
>>>> some oranges and carefully reduce it - That's my orange sauce and I
>>>> love it like that But yes, aside from perhaps chicken, I wouldn't
>>>> want orange sauce with any other meat.
>>>
>>>There's nothing bad about it though and I didnt mean to make it sound
>>>that. I have an idea for soem Wahoo that may take well to this.
>>
>>Interesting, I didn't know what Wahoo was until I looked it up just
>>now. We also have them here - well - Western Australia does, at least.
>
>Chenk was being polite, she meant Wazoo. hehe
>http://www.merriam-webster.com/dictionary/wazoo

There's your one track mind again

Je_us wrote in rec.food.cooking:

> On Wed, 08 Oct 2014 20:00:41 -0500, "cshenk" > wrote:
>
> > Je_us wrote in rec.food.cooking:
> >
> >> On Tue, 07 Oct 2014 19:30:26 -0500, "cshenk" >
> wrote: >>
> >> > Je_us wrote in rec.food.cooking:
> >> >
> >> >> On Mon, 06 Oct 2014 18:29:17 -0500, "cshenk" >
> >> wrote: >>
> >> >>
> >> >> > Since that first foray into Duck, we have made it a common
> >> household >> > food, fixing one every 2 months or so.
> >> >>
> >> >> Have you tried duck with orange sauce?
> >> >> It's excellent... if with a home made orange sauce.
> >> >> Not a bought one - they're too sweet for me.
> >> >
> >> > Doesnt appeal to us really. Somehow, orange and meat never
> matched >> > for us. I know it's a classic though. I'm more into
> savory/spicy >> > than sweet. Good try though and well apreciated!
> >>
> >> My method probably wouldn't appeal to most people - all I do is
> juice >> some oranges and carefully reduce it - That's my orange
> sauce and I >> love it like that But yes, aside from perhaps
> chicken, I wouldn't >> want orange sauce with any other meat.
> >
> > There's nothing bad about it though and I didnt mean to make it
> > sound that. I have an idea for soem Wahoo that may take well to
> > this.
>
> Interesting, I didn't know what Wahoo was until I looked it up just
> now. We also have them here - well - Western Australia does, at least.

Here's 2 recipes for them. The ones on the internet overcook it badly.
I am working on entering some 10 or so more for posting.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Quick-N-Easy Ono aka Wahoo
Categories: Fish
Yield: 6 Servings

2 lb Ono fillets, 1.5 inch thick
1 c Sour cream
2 tb Dry onion soup mix
1 c Dry bread crumbs
3 tb Parmesan cheese
1 tb Fresh chopped parsley
1/4 ts Paprika
1/4 c Oil, olive optimal

Wahoo, known as Ono in Hawaii is a mild white fleshed firm fish,
lower in fat than most. Be very careful to not overcook it due to
that. It is also used in Sashimi.

For this version, preheat the oven to 500F. Butter or oil a baking
pan that will hold the fish one layer deep then combine the sour
cream and soup mix in a bowl. Mix the dry ingredients (can use
cornflakes, unfrosted for the breadcrumbs, broken down a bit).

Dip the fish in the sour cream then the dry ingredients and place in
pan. Bake about 8 mins then turn over and another 6.

Reduce the time if less than 1.5 inches thick. You are aiming for a
time of 10 minutes per inch thick of fish or a little less.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Hari's An Ono Dish'
Categories: Fish, Ono, Xxcarol
Yield: 8 Servings

8 ea Ono aka wahoo fillets, 3 oz
4 tb Flour
1/2 lb Sliced mushrooms
4 oz Clarified butter or oil

This is a Hari Kojima dish.

Clarified butter is one that has been heated and the solids removed.
You can use olive oil in this dish in place of it.

Season fish with salt and black pepper to taste and dust with flour
then add oil/butter to pan and cook until golden on both sides. In
separate pan saute mushrooms with a bit of the oil/butter then pour
over fish.

Optional ingredients: Garlic slivered fine or minced.

MMMMM


--

Brooklyn1 wrote in rec.food.cooking:

> On Thu, 09 Oct 2014 17:29:12 +1100, Jeßus > wrote:
>
> >On Wed, 08 Oct 2014 20:00:41 -0500, "cshenk" > wrote:
> >
> > > Je_us wrote in rec.food.cooking:
> > >
> >>> On Tue, 07 Oct 2014 19:30:26 -0500, "cshenk" >
> wrote: >>>
> >>> > Je_us wrote in rec.food.cooking:
> >>> >
> >>> >> On Mon, 06 Oct 2014 18:29:17 -0500, "cshenk" >
> >>> wrote: >>
> >>> >>
> >>> >> > Since that first foray into Duck, we have made it a common
> >>> household >> > food, fixing one every 2 months or so.
> >>> >>
> >>> >> Have you tried duck with orange sauce?
> >>> >> It's excellent... if with a home made orange sauce.
> >>> >> Not a bought one - they're too sweet for me.
> >>> >
> >>> > Doesnt appeal to us really. Somehow, orange and meat never
> matched >>> > for us. I know it's a classic though. I'm more into
> savory/spicy >>> > than sweet. Good try though and well apreciated!
> >>>
> >>> My method probably wouldn't appeal to most people - all I do is
> juice >>> some oranges and carefully reduce it - That's my orange
> sauce and I >>> love it like that But yes, aside from perhaps
> chicken, I wouldn't >>> want orange sauce with any other meat.
> > >
> > > There's nothing bad about it though and I didnt mean to make it
> > > sound that. I have an idea for soem Wahoo that may take well to
> > > this.
> >
> > Interesting, I didn't know what Wahoo was until I looked it up just
> > now. We also have them here - well - Western Australia does, at
> > least.
>
> Chenk was being polite, she meant Wazoo. hehe
> http://www.merriam-webster.com/dictionary/wazoo

Sorry Sheldon, it was serious. Wahoo is a fish type, notably Pacific
for the most part. Called Ono in Hawaii.

--

On Thu, 09 Oct 2014 20:39:41 -0500, "cshenk" > wrote:

>Je_us wrote in rec.food.cooking:
>
>> On Wed, 08 Oct 2014 20:00:41 -0500, "cshenk" > wrote:
>>
>> > Je_us wrote in rec.food.cooking:
>> >
>> >> On Tue, 07 Oct 2014 19:30:26 -0500, "cshenk" >
>> wrote: >>
>> >> > Je_us wrote in rec.food.cooking:
>> >> >
>> >> >> On Mon, 06 Oct 2014 18:29:17 -0500, "cshenk" >
>> >> wrote: >>
>> >> >>
>> >> >> > Since that first foray into Duck, we have made it a common
>> >> household >> > food, fixing one every 2 months or so.
>> >> >>
>> >> >> Have you tried duck with orange sauce?
>> >> >> It's excellent... if with a home made orange sauce.
>> >> >> Not a bought one - they're too sweet for me.
>> >> >
>> >> > Doesnt appeal to us really. Somehow, orange and meat never
>> matched >> > for us. I know it's a classic though. I'm more into
>> savory/spicy >> > than sweet. Good try though and well apreciated!
>> >>
>> >> My method probably wouldn't appeal to most people - all I do is
>> juice >> some oranges and carefully reduce it - That's my orange
>> sauce and I >> love it like that But yes, aside from perhaps
>> chicken, I wouldn't >> want orange sauce with any other meat.
>> >
>> > There's nothing bad about it though and I didnt mean to make it
>> > sound that. I have an idea for soem Wahoo that may take well to
>> > this.
>>
>> Interesting, I didn't know what Wahoo was until I looked it up just
>> now. We also have them here - well - Western Australia does, at least.
>
>Here's 2 recipes for them. The ones on the internet overcook it badly.
>I am working on entering some 10 or so more for posting.
>
>MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Quick-N-Easy Ono aka Wahoo
> Categories: Fish
> Yield: 6 Servings
>
> 2 lb Ono fillets, 1.5 inch thick
> 1 c Sour cream
> 2 tb Dry onion soup mix
> 1 c Dry bread crumbs
> 3 tb Parmesan cheese
> 1 tb Fresh chopped parsley
> 1/4 ts Paprika
> 1/4 c Oil, olive optimal
>
> Wahoo, known as Ono in Hawaii is a mild white fleshed firm fish,
> lower in fat than most. Be very careful to not overcook it due to
> that. It is also used in Sashimi.
>
> For this version, preheat the oven to 500F. Butter or oil a baking
> pan that will hold the fish one layer deep then combine the sour
> cream and soup mix in a bowl. Mix the dry ingredients (can use
> cornflakes, unfrosted for the breadcrumbs, broken down a bit).
>
> Dip the fish in the sour cream then the dry ingredients and place in
> pan. Bake about 8 mins then turn over and another 6.
>
> Reduce the time if less than 1.5 inches thick. You are aiming for a
> time of 10 minutes per inch thick of fish or a little less.
>
>MMMMM
>
>MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Hari's An Ono Dish'
> Categories: Fish, Ono, Xxcarol
> Yield: 8 Servings
>
> 8 ea Ono aka wahoo fillets, 3 oz
> 4 tb Flour
> 1/2 lb Sliced mushrooms
> 4 oz Clarified butter or oil
>
> This is a Hari Kojima dish.
>
> Clarified butter is one that has been heated and the solids removed.
> You can use olive oil in this dish in place of it.
>
> Season fish with salt and black pepper to taste and dust with flour
> then add oil/butter to pan and cook until golden on both sides. In
> separate pan saute mushrooms with a bit of the oil/butter then pour
> over fish.
>
> Optional ingredients: Garlic slivered fine or minced.

Those sure do sound good... I've never heard of Wahoo where I live but
havent looked for it either. Next shopping day I'll ask about it,
thanks.

Je_us wrote in rec.food.cooking:

> On Thu, 09 Oct 2014 20:39:41 -0500, "cshenk" > wrote:
>
> > Je_us wrote in rec.food.cooking:
> >
> >> On Wed, 08 Oct 2014 20:00:41 -0500, "cshenk" >
> wrote: >>
> >> > Je_us wrote in rec.food.cooking:
> >> >
> >> >> On Tue, 07 Oct 2014 19:30:26 -0500, "cshenk" >
> >> wrote: >>
> >> >> > Je_us wrote in rec.food.cooking:
> >> >> >
> >> >> >> On Mon, 06 Oct 2014 18:29:17 -0500, "cshenk"
> > >> >> wrote: >>
> >> >> >>
> >> >> >> > Since that first foray into Duck, we have made it a common
> >> >> household >> > food, fixing one every 2 months or so.
> >> >> >>
> >> >> >> Have you tried duck with orange sauce?
> >> >> >> It's excellent... if with a home made orange sauce.
> >> >> >> Not a bought one - they're too sweet for me.
> >> >> >
> >> >> > Doesnt appeal to us really. Somehow, orange and meat never
> >> matched >> > for us. I know it's a classic though. I'm more into
> >> savory/spicy >> > than sweet. Good try though and well apreciated!
> >> >>
> >> >> My method probably wouldn't appeal to most people - all I do is
> >> juice >> some oranges and carefully reduce it - That's my orange
> >> sauce and I >> love it like that But yes, aside from perhaps
> >> chicken, I wouldn't >> want orange sauce with any other meat.
> >> >
> >> > There's nothing bad about it though and I didnt mean to make it
> >> > sound that. I have an idea for soem Wahoo that may take well to
> >> > this.
> >>
> >> Interesting, I didn't know what Wahoo was until I looked it up just
> >> now. We also have them here - well - Western Australia does, at
> least.
> >
> > Here's 2 recipes for them. The ones on the internet overcook it
> > badly. I am working on entering some 10 or so more for posting.
> >
> > MMMMM----- Recipe via Meal-Master (tm) v8.05
> >
> > Title: Quick-N-Easy Ono aka Wahoo
> > Categories: Fish
> > Yield: 6 Servings
> >
> > 2 lb Ono fillets, 1.5 inch thick
> > 1 c Sour cream
> > 2 tb Dry onion soup mix
> > 1 c Dry bread crumbs
> > 3 tb Parmesan cheese
> > 1 tb Fresh chopped parsley
> > 1/4 ts Paprika
> > 1/4 c Oil, olive optimal
> >
> > Wahoo, known as Ono in Hawaii is a mild white fleshed firm fish,
> > lower in fat than most. Be very careful to not overcook it due to
> > that. It is also used in Sashimi.
> >
> > For this version, preheat the oven to 500F. Butter or oil a baking
> > pan that will hold the fish one layer deep then combine the sour
> > cream and soup mix in a bowl. Mix the dry ingredients (can use
> > cornflakes, unfrosted for the breadcrumbs, broken down a bit).
> >
> > Dip the fish in the sour cream then the dry ingredients and place
> > in pan. Bake about 8 mins then turn over and another 6.
> >
> > Reduce the time if less than 1.5 inches thick. You are aiming for
> > a time of 10 minutes per inch thick of fish or a little less.
> >
> > MMMMM
> >
> > MMMMM----- Recipe via Meal-Master (tm) v8.05
> >
> > Title: Hari's An Ono Dish'
> > Categories: Fish, Ono, Xxcarol
> > Yield: 8 Servings
> >
> > 8 ea Ono aka wahoo fillets, 3 oz
> > 4 tb Flour
> > 1/2 lb Sliced mushrooms
> > 4 oz Clarified butter or oil
> >
> > This is a Hari Kojima dish.
> >
> > Clarified butter is one that has been heated and the solids
> > removed. You can use olive oil in this dish in place of it.
> >
> > Season fish with salt and black pepper to taste and dust with flour
> > then add oil/butter to pan and cook until golden on both sides. In
> > separate pan saute mushrooms with a bit of the oil/butter then pour
> > over fish.
> >
> > Optional ingredients: Garlic slivered fine or minced.
>
> Those sure do sound good... I've never heard of Wahoo where I live but
> havent looked for it either. Next shopping day I'll ask about it,
> thanks.

I am not sure they aresold in most areas.


Here's 2 more though. Almost anything online i searched out got
food-kop filtered to be horribly overcooked. This is a fish where the
10 mins cook per inch of fish is a bit more than you may want to do.
That is like, max for this fish.

Believe it or not, one of the online recipes pan fried this fish at
high for 30 mins.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Tangy Baked Ono (Wahoo)
Categories: Xxcarol, Ono, Fish
Yield: 6 Servings

1 1/2 lb Ono fillets or steaks 3/4in
2 c Boiling water
2 tb Lemon juice
1 ts Salt
1 tb Cornstarch
1 tb Sugar
1/2 c Orange juice
1/2 c Cold water
2 ts Grated orange rind
1 ts Lemon juice
1 cn 11 oz mandarin orange drain
1 c Seedless green grapes halved

In this one, you make the sauce first. Combine cornstarch, sugar,
orange juice, and 1/2 cup cold water. Stir in a small pan and let it
heat slowly. Stir constantly until thickened then add the orange
rind, 1 ts lemon juice and halved grapes and heat until warm.

Cut Ono (Wahoo) into 4-6 serving pieces. Use a frying pan large
enough to hold them all in one layer and top with boiling water. Add
salt and 2 TB lemon juice then simmer about 8 minutes. Drain but do
not dry the fish and set on warmed plate.

Pour warm sauce over fish and serve.

Warning: Ono is a low fat firm fish that can be overcooked very
easily.

Typoed to you by xxcarol, 11Oct2014

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Easy Oven-baked Ono (Wahoo)
Categories: Xxcarol, Ono, Fish
Yield: 6 Servings

2 lb Ono fillet or steaks
2 ea Limes, juiced
1/2 c Melted butter
1/8 ts Garlic salt (a dash really)
1/8 ts Salt, dash really
2 tb Sherry or white wine

Preheat oven to 350F. Lightly oil a baking pan and mix the rest and
spread on the fillets. Baste fish every 5 minutes. Cook for 10
minutes per inch thick of fish.

Optional variation with more kick:
1/2 cup lime juice, 2 ts shoyu (soy sauce), 2 tb oil (olive
recommended) and 1 ts dried crushed chili peppers. For that one, you
ca marinade the fish for up to 30 mins.

Typoed to you by xxcarol on 11 October, 2014

MMMMM


--

On Sat, 11 Oct 2014 17:09:22 -0500, "cshenk" > wrote:

>Je_us wrote in rec.food.cooking:
>
>> On Thu, 09 Oct 2014 20:39:41 -0500, "cshenk" > wrote:
<snip>
>>
>> Those sure do sound good... I've never heard of Wahoo where I live but
>> havent looked for it either. Next shopping day I'll ask about it,
>> thanks.
>
>I am not sure they aresold in most areas.
>
>
>Here's 2 more though. Almost anything online i searched out got
>food-kop filtered to be horribly overcooked. This is a fish where the
>10 mins cook per inch of fish is a bit more than you may want to do.
>That is like, max for this fish.
>
>Believe it or not, one of the online recipes pan fried this fish at
>high for 30 mins.

Ye Gods... 30 mins for fish? That does sound far too long.

>MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Tangy Baked Ono (Wahoo)
> Categories: Xxcarol, Ono, Fish
> Yield: 6 Servings
>
> 1 1/2 lb Ono fillets or steaks 3/4in
> 2 c Boiling water
> 2 tb Lemon juice
> 1 ts Salt
> 1 tb Cornstarch
> 1 tb Sugar
> 1/2 c Orange juice
> 1/2 c Cold water
> 2 ts Grated orange rind
> 1 ts Lemon juice
> 1 cn 11 oz mandarin orange drain
> 1 c Seedless green grapes halved
>
> In this one, you make the sauce first. Combine cornstarch, sugar,
> orange juice, and 1/2 cup cold water. Stir in a small pan and let it
> heat slowly. Stir constantly until thickened then add the orange
> rind, 1 ts lemon juice and halved grapes and heat until warm.
>
> Cut Ono (Wahoo) into 4-6 serving pieces. Use a frying pan large
> enough to hold them all in one layer and top with boiling water. Add
> salt and 2 TB lemon juice then simmer about 8 minutes. Drain but do
> not dry the fish and set on warmed plate.
>
> Pour warm sauce over fish and serve.
>
> Warning: Ono is a low fat firm fish that can be overcooked very
> easily.
>
> Typoed to you by xxcarol, 11Oct2014
>
>MMMMM
>
>MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Easy Oven-baked Ono (Wahoo)
> Categories: Xxcarol, Ono, Fish
> Yield: 6 Servings
>
> 2 lb Ono fillet or steaks
> 2 ea Limes, juiced
> 1/2 c Melted butter
> 1/8 ts Garlic salt (a dash really)
> 1/8 ts Salt, dash really
> 2 tb Sherry or white wine
>
> Preheat oven to 350F. Lightly oil a baking pan and mix the rest and
> spread on the fillets. Baste fish every 5 minutes. Cook for 10
> minutes per inch thick of fish.
>
> Optional variation with more kick:
> 1/2 cup lime juice, 2 ts shoyu (soy sauce), 2 tb oil (olive
> recommended) and 1 ts dried crushed chili peppers. For that one, you
> ca marinade the fish for up to 30 mins.
>
> Typoed to you by xxcarol on 11 October, 2014

Thanks again Carol, I have saved those recipes, they do sound good and
quite different from what I usually do with fish. Now... let's see if
I can find any Wahoo! Alas I may have to substitute with mackerel or
something...

Dinner tonight - I think I'll just do something involving rice and
some veggies I have that need using, such as capsicum, chillies and
mushrooms. I'll add some bacon - wish I had some chicken thigh fillet
since I'm in the mood for it, but oh well.

On Sat, 11 Oct 2014 17:09:22 -0500, "cshenk" > wrote:

> Je_us wrote in rec.food.cooking:
>
> >
> > Those sure do sound good... I've never heard of Wahoo where I live but
> > havent looked for it either. Next shopping day I'll ask about it,
> > thanks.
>
> I am not sure they aresold in most areas.

It's sold here, but I haven't bought it because it's frozen.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Je_us wrote in rec.food.cooking:

> On Sat, 11 Oct 2014 17:09:22 -0500, "cshenk" > wrote:
>
> > Je_us wrote in rec.food.cooking:
> >
> >> On Thu, 09 Oct 2014 20:39:41 -0500, "cshenk" >
> wrote: <snip>
> >>
> >> Those sure do sound good... I've never heard of Wahoo where I live
> but >> havent looked for it either. Next shopping day I'll ask about
> it, >> thanks.
> >
> > I am not sure they aresold in most areas.
> >
> >
> > Here's 2 more though. Almost anything online i searched out got
> > food-kop filtered to be horribly overcooked. This is a fish where
> > the 10 mins cook per inch of fish is a bit more than you may want
> > to do. That is like, max for this fish.
> >
> > Believe it or not, one of the online recipes pan fried this fish at
> > high for 30 mins.
>
> Ye Gods... 30 mins for fish? That does sound far too long.
>
> > MMMMM----- Recipe via Meal-Master (tm) v8.05
> >
> > Title: Tangy Baked Ono (Wahoo)
> > Categories: Xxcarol, Ono, Fish
> > Yield: 6 Servings
> >
> > 1 1/2 lb Ono fillets or steaks 3/4in
> > 2 c Boiling water
> > 2 tb Lemon juice
> > 1 ts Salt
> > 1 tb Cornstarch
> > 1 tb Sugar
> > 1/2 c Orange juice
> > 1/2 c Cold water
> > 2 ts Grated orange rind
> > 1 ts Lemon juice
> > 1 cn 11 oz mandarin orange drain
> > 1 c Seedless green grapes halved
> >
> > In this one, you make the sauce first. Combine cornstarch, sugar,
> > orange juice, and 1/2 cup cold water. Stir in a small pan and let
> > it heat slowly. Stir constantly until thickened then add the
> > orange rind, 1 ts lemon juice and halved grapes and heat until
> > warm.
> > Cut Ono (Wahoo) into 4-6 serving pieces. Use a frying pan large
> > enough to hold them all in one layer and top with boiling water.
> > Add salt and 2 TB lemon juice then simmer about 8 minutes. Drain
> > but do not dry the fish and set on warmed plate.
> >
> > Pour warm sauce over fish and serve.
> >
> > Warning: Ono is a low fat firm fish that can be overcooked very
> > easily.
> >
> > Typoed to you by xxcarol, 11Oct2014
> >
> > MMMMM
> >
> > MMMMM----- Recipe via Meal-Master (tm) v8.05
> >
> > Title: Easy Oven-baked Ono (Wahoo)
> > Categories: Xxcarol, Ono, Fish
> > Yield: 6 Servings
> >
> > 2 lb Ono fillet or steaks
> > 2 ea Limes, juiced
> > 1/2 c Melted butter
> > 1/8 ts Garlic salt (a dash really)
> > 1/8 ts Salt, dash really
> > 2 tb Sherry or white wine
> >
> > Preheat oven to 350F. Lightly oil a baking pan and mix the rest
> > and spread on the fillets. Baste fish every 5 minutes. Cook for
> > 10 minutes per inch thick of fish.
> >
> > Optional variation with more kick:
> > 1/2 cup lime juice, 2 ts shoyu (soy sauce), 2 tb oil (olive
> > recommended) and 1 ts dried crushed chili peppers. For that one,
> > you ca marinade the fish for up to 30 mins.
> >
> > Typoed to you by xxcarol on 11 October, 2014
>
> Thanks again Carol, I have saved those recipes, they do sound good and
> quite different from what I usually do with fish. Now... let's see if
> I can find any Wahoo! Alas I may have to substitute with mackerel or
> something...
>
> Dinner tonight - I think I'll just do something involving rice and
> some veggies I have that need using, such as capsicum, chillies and
> mushrooms. I'll add some bacon - wish I had some chicken thigh fillet
> since I'm in the mood for it, but oh well.

Welcome! One has a flaw in that it doesn't tell you when to add the
mandarin oranges. Tangy Ono. They go in the grapes.

The recipes are very Hawaiian influenced which is a multi culture
cookery in it's own right.

Mackeral which is strong flavored and a fatty fish isn't optimal but
Mahi would be as well as sea bass and snapper (redder the better for
that match).

Carol




--

sf wrote in rec.food.cooking:

> On Sat, 11 Oct 2014 17:09:22 -0500, "cshenk" > wrote:
>
> > Je_us wrote in rec.food.cooking:
> >
> > >
> > > Those sure do sound good... I've never heard of Wahoo where I
> > > live but havent looked for it either. Next shopping day I'll ask
> > > about it, thanks.
> >
> > I am not sure they aresold in most areas.
>
> It's sold here, but I haven't bought it because it's frozen.

Um, of course it's frozen. This is caught 100 miles from the coast
stuff. If it was *properly* frozen,it's fine.

--

On Sun, 12 Oct 2014 14:58:18 -0500, "cshenk" > wrote:

> sf wrote in rec.food.cooking:
>
> > On Sat, 11 Oct 2014 17:09:22 -0500, "cshenk" > wrote:
> >
> > > Je_us wrote in rec.food.cooking:
> > >
> > > >
> > > > Those sure do sound good... I've never heard of Wahoo where I
> > > > live but havent looked for it either. Next shopping day I'll ask
> > > > about it, thanks.
> > >
> > > I am not sure they aresold in most areas.
> >
> > It's sold here, but I haven't bought it because it's frozen.
>
> Um, of course it's frozen. This is caught 100 miles from the coast
> stuff. If it was *properly* frozen,it's fine.

I get it, but I don't buy previously frozen fish.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

sf wrote in rec.food.cooking:

> On Sun, 12 Oct 2014 14:58:18 -0500, "cshenk" > wrote:
>
> > sf wrote in rec.food.cooking:
> >
> > > On Sat, 11 Oct 2014 17:09:22 -0500, "cshenk" >
> > > wrote:
> > >
> > > > Je_us wrote in rec.food.cooking:
> > > >
> > > > >
> > > > > Those sure do sound good... I've never heard of Wahoo where I
> > > > > live but havent looked for it either. Next shopping day I'll
> > > > > ask about it, thanks.
> > > >
> > > > I am not sure they aresold in most areas.
> > >
> > > It's sold here, but I haven't bought it because it's frozen.
> >
> > Um, of course it's frozen. This is caught 100 miles from the coast
> > stuff. If it was properly frozen,it's fine.
>
> I get it, but I don't buy previously frozen fish.

Then a whole world of types are not going to be tasted which is fine if
your choice. Flash and commercial freezing is how you kill paracites.

Carol

--

On Sun, 12 Oct 2014 16:58:41 -0500, "cshenk" > wrote:

> sf wrote in rec.food.cooking:
>
> > On Sun, 12 Oct 2014 14:58:18 -0500, "cshenk" > wrote:
> >
> > > sf wrote in rec.food.cooking:
> > >
> > > > On Sat, 11 Oct 2014 17:09:22 -0500, "cshenk" >
> > > > wrote:
> > > >
> > > > > Je_us wrote in rec.food.cooking:
> > > > >
> > > > > >
> > > > > > Those sure do sound good... I've never heard of Wahoo where I
> > > > > > live but havent looked for it either. Next shopping day I'll
> > > > > > ask about it, thanks.
> > > > >
> > > > > I am not sure they aresold in most areas.
> > > >
> > > > It's sold here, but I haven't bought it because it's frozen.
> > >
> > > Um, of course it's frozen. This is caught 100 miles from the coast
> > > stuff. If it was properly frozen,it's fine.
> >
> > I get it, but I don't buy previously frozen fish.
>
> Then a whole world of types are not going to be tasted which is fine if
> your choice. Flash and commercial freezing is how you kill paracites.
>
That's okay by me, not a big fish fan anyway.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 12 Oct 2014 14:56:46 -0500, "cshenk" > wrote:

>Je_us wrote in rec.food.cooking:
>
>> On Sat, 11 Oct 2014 17:09:22 -0500, "cshenk" > wrote:
>>
>> > Je_us wrote in rec.food.cooking:
>> >
>> >> On Thu, 09 Oct 2014 20:39:41 -0500, "cshenk" >
>> wrote: <snip>
>> >>
>> >> Those sure do sound good... I've never heard of Wahoo where I live
>> but >> havent looked for it either. Next shopping day I'll ask about
>> it, >> thanks.
>> >
>> > I am not sure they aresold in most areas.
>> >
>> >
>> > Here's 2 more though. Almost anything online i searched out got
>> > food-kop filtered to be horribly overcooked. This is a fish where
>> > the 10 mins cook per inch of fish is a bit more than you may want
>> > to do. That is like, max for this fish.
>> >
>> > Believe it or not, one of the online recipes pan fried this fish at
>> > high for 30 mins.
>>
>> Ye Gods... 30 mins for fish? That does sound far too long.
>>
>> > MMMMM----- Recipe via Meal-Master (tm) v8.05
>> >
>> > Title: Tangy Baked Ono (Wahoo)
>> > Categories: Xxcarol, Ono, Fish
>> > Yield: 6 Servings
>> >
>> > 1 1/2 lb Ono fillets or steaks 3/4in
>> > 2 c Boiling water
>> > 2 tb Lemon juice
>> > 1 ts Salt
>> > 1 tb Cornstarch
>> > 1 tb Sugar
>> > 1/2 c Orange juice
>> > 1/2 c Cold water
>> > 2 ts Grated orange rind
>> > 1 ts Lemon juice
>> > 1 cn 11 oz mandarin orange drain
>> > 1 c Seedless green grapes halved
>> >
>> > In this one, you make the sauce first. Combine cornstarch, sugar,
>> > orange juice, and 1/2 cup cold water. Stir in a small pan and let
>> > it heat slowly. Stir constantly until thickened then add the
>> > orange rind, 1 ts lemon juice and halved grapes and heat until
>> > warm.
>> > Cut Ono (Wahoo) into 4-6 serving pieces. Use a frying pan large
>> > enough to hold them all in one layer and top with boiling water.
>> > Add salt and 2 TB lemon juice then simmer about 8 minutes. Drain
>> > but do not dry the fish and set on warmed plate.
>> >
>> > Pour warm sauce over fish and serve.
>> >
>> > Warning: Ono is a low fat firm fish that can be overcooked very
>> > easily.
>> >
>> > Typoed to you by xxcarol, 11Oct2014
>> >
>> > MMMMM
>> >
>> > MMMMM----- Recipe via Meal-Master (tm) v8.05
>> >
>> > Title: Easy Oven-baked Ono (Wahoo)
>> > Categories: Xxcarol, Ono, Fish
>> > Yield: 6 Servings
>> >
>> > 2 lb Ono fillet or steaks
>> > 2 ea Limes, juiced
>> > 1/2 c Melted butter
>> > 1/8 ts Garlic salt (a dash really)
>> > 1/8 ts Salt, dash really
>> > 2 tb Sherry or white wine
>> >
>> > Preheat oven to 350F. Lightly oil a baking pan and mix the rest
>> > and spread on the fillets. Baste fish every 5 minutes. Cook for
>> > 10 minutes per inch thick of fish.
>> >
>> > Optional variation with more kick:
>> > 1/2 cup lime juice, 2 ts shoyu (soy sauce), 2 tb oil (olive
>> > recommended) and 1 ts dried crushed chili peppers. For that one,
>> > you ca marinade the fish for up to 30 mins.
>> >
>> > Typoed to you by xxcarol on 11 October, 2014
>>
>> Thanks again Carol, I have saved those recipes, they do sound good and
>> quite different from what I usually do with fish. Now... let's see if
>> I can find any Wahoo! Alas I may have to substitute with mackerel or
>> something...
>>
>> Dinner tonight - I think I'll just do something involving rice and
>> some veggies I have that need using, such as capsicum, chillies and
>> mushrooms. I'll add some bacon - wish I had some chicken thigh fillet
>> since I'm in the mood for it, but oh well.
>
>Welcome! One has a flaw in that it doesn't tell you when to add the
>mandarin oranges. Tangy Ono. They go in the grapes.

Thanks for that.

>The recipes are very Hawaiian influenced which is a multi culture
>cookery in it's own right.
>
>Mackeral which is strong flavored and a fatty fish isn't optimal but
>Mahi would be as well as sea bass and snapper (redder the better for
>that match).

I should be able to find some snapper in town, Mackerel too.