PastaLover wrote:

> There used to be a time when EVERYTHING was cooked in bacon drippings.
>
> Travel Channel just had an episode of Taste of America where the host
> went to Michigan or Wisconsin and they served up Trout Hemingway;
> rainbow trout, cleaned, corn meal breading, fried in bacon fat, and
> served with a stripe of bacon in the cavity of the fish. Attributed to
>
> writer Ernest Hemingway.
>
> Damn, makes me hungry just thinking about it....

Carpe a l'Anciene
---------------------

Remove the head and tail from the carp and with the flesh prepare a
forcemeat using butter and keeping the mixture rather firm.

On to a suitable base or dish, mould this forcemeat into the shape of
the body of the carp enclosing it in a regency garnish for fish mixed
with some thick sauce espagnole made with fish fumet.

Place he head and tail in their correct positions taking care that they
are joined to the forcemeat, then decorate it all over with crescents of
truffle cut into graduated sizes so as to represent the scales of the
fish.

Sprinkle with melted butter, cover with thin slices of slat pork fat and
then with sheets of paper; cook carefully in a fairly slow oven and when
ready,. ready, remove the paper and fat; serve accompanied with sauce
genevoise.
--------

And here's another for sheldon to go ballistic over

Carpe a la Biere (carpe with beer)
---------------------------------------

Cook 5 ounces of sliced onions in butter without colour and place in the
bottom of a fish kettle, place the carp either whole or in fillets on
top and add 2 ounces sliced celery, 1 ounce diced gingerbread (pain
d'epice). A bouquet garni and sufficient light beer to barely cover the
fish. Cover with the lid and braise gently in the oven.

Serve the fish with a garnish of the poached soft roes from the carp and
coat with a sauce made form the cooking liquid, which has been reduced
by a good third, passed through a fine strainer and thickened and
enriched with a little butter.
-----

And of course this without even mentioning grilling oysters wrapped in
bacon or large prawns done the same way with a port wine reduction
sauce.

One of my favourites, though nothing to do with fish, is canapés saint
antoine, buttered toast covered with a puree of roquefort cheese mixed
with a third its weight of butter and seasoned with a touch of cayenne,
gratinated under the broiler and a grilled rasher of bacon place on
top. Ummm...bacon and blue cheese....
---
JL

In article >,
Joseph Littleshoes > wrote:

> And of course this without even mentioning grilling oysters wrapped in
> bacon or large prawns done the same way with a port wine reduction
> sauce.

<snipped cool fish recipes>

One of my freinds at work suggested that I put prawns on skewers wrapped
in bacon to grill. :-)

Sounded good. I'd add chestnuts and probably some pineapple chunks and
whole button mushrooms to that.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

> In article >,
> Joseph Littleshoes > wrote:
>
> > And of course this without even mentioning grilling oysters wrapped
> in
> > bacon or large prawns done the same way with a port wine reduction
> > sauce.
>
> <snipped cool fish recipes>
>
> One of my freinds at work suggested that I put prawns on skewers
> wrapped
> in bacon to grill. :-)

I first ran across this dish at a local Thai restaurant, while the port
wine sauce is very good i have taken to using a Japanese sake, sesame
and soy sauce mix or a chinese mustard for a sauce with the large
grilled bacon wrapped prawns.

Sometimes, i make a Chinese brown garlic sauce ala "Yan can cook" which
is just 8 - 10 cloves of peeled garlic, cooked in a couple of cups of
chicken stock and seasoned with soy sauce or other Chinese sauce like
Hosin or oyster sauce and thickened with a roux. Once the garlic cloves
are soft, they are removed from the stock, thoroughly mashed and
returned to the stock with the other ingredients.
---
JL

>
>
> Sounded good. I'd add chestnuts and probably some pineapple chunks and
>
> whole button mushrooms to that.
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

On Thu 29 Dec 2005 06:44:58p, Thus Spake Zarathustra, or was it Joseph
Littleshoes?

> OmManiPadmeOmelet wrote:
>
>> In article >,
>> Joseph Littleshoes > wrote:
>>
>> > And of course this without even mentioning grilling oysters wrapped
>> > in bacon or large prawns done the same way with a port wine
>> > reduction sauce.
>>
>> <snipped cool fish recipes>
>>
>> One of my freinds at work suggested that I put prawns on skewers
>> wrapped in bacon to grill. :-)
>
> I first ran across this dish at a local Thai restaurant, while the port
> wine sauce is very good i have taken to using a Japanese sake, sesame
> and soy sauce mix or a chinese mustard for a sauce with the large
> grilled bacon wrapped prawns.
>
> Sometimes, i make a Chinese brown garlic sauce ala "Yan can cook" which
> is just 8 - 10 cloves of peeled garlic, cooked in a couple of cups of
> chicken stock and seasoned with soy sauce or other Chinese sauce like
> Hosin or oyster sauce and thickened with a roux. Once the garlic cloves
> are soft, they are removed from the stock, thoroughly mashed and
> returned to the stock with the other ingredients.
> ---
> JL

David loves the flavor of garlic and onion, but cannot abide coming across
a piece of either one in a finished dish. Rather than always using
granulated garlic or onion, I cook sliced or chopped garlic and onion as
specified in a recipe, then fish it all out and put it through the food
mill, returning the puree to the dish. Works for us, and most of the time
I don't miss the pieces. Occasionally I will make separate versions for
each of us when I simply must have the actual pieces in the dish.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

Wayne Boatwright wrote:

> On Thu 29 Dec 2005 06:44:58p, Thus Spake Zarathustra, or was it Joseph
>
> Littleshoes?
>
> > OmManiPadmeOmelet wrote:
> >
> >> In article >,
> >> Joseph Littleshoes > wrote:
> >>
> >> > And of course this without even mentioning grilling oysters
> wrapped
> >> > in bacon or large prawns done the same way with a port wine
> >> > reduction sauce.
> >>
> >> <snipped cool fish recipes>
> >>
> >> One of my freinds at work suggested that I put prawns on skewers
> >> wrapped in bacon to grill. :-)
> >
> > I first ran across this dish at a local Thai restaurant, while the
> port
> > wine sauce is very good i have taken to using a Japanese sake,
> sesame
> > and soy sauce mix or a chinese mustard for a sauce with the large
> > grilled bacon wrapped prawns.
> >
> > Sometimes, i make a Chinese brown garlic sauce ala "Yan can cook"
> which
> > is just 8 - 10 cloves of peeled garlic, cooked in a couple of cups
> of
> > chicken stock and seasoned with soy sauce or other Chinese sauce
> like
> > Hosin or oyster sauce and thickened with a roux. Once the garlic
> cloves
> > are soft, they are removed from the stock, thoroughly mashed and
> > returned to the stock with the other ingredients.
> > ---
> > JL
>
> David loves the flavor of garlic and onion, but cannot abide coming
> across
> a piece of either one in a finished dish. Rather than always using
> granulated garlic or onion, I cook sliced or chopped garlic and onion
> as
> specified in a recipe, then fish it all out and put it through the
> food
> mill, returning the puree to the dish. Works for us, and most of the
> time
> I don't miss the pieces. Occasionally I will make separate versions
> for
> each of us when I simply must have the actual pieces in the dish.

In Martin Yan's original recipe the garlic cloves are left whole to be
eaten whole but i much prefer to mash them for the garlic brown sauce.

I know a garlicophobe that whines when the garlic is there in the dish
to be seen but complains just as much if you leave it out, when i cook
for her i often times lightly crush a clove of garlic and sauté or
otherwise cook it with whatever else i am making, this makes it easier
to remove from the finished dish yet provides a bit of garlic flavour.
Same with mustard for her, if she knows the mustard is in the dish she
wont eat it but if she does not know she raves about the great flavour.

I have my likes and dislikes also but at least i am rational and
consistent with them. For a garlicophobe she seems remarkably tolerant
of baked garlic. I once caught her, when she spent the night, in a
midnight raid on the fridge scarfing down some home made garlic bread
she would not admit to liking when it was served with dinner, would not
even try it at dinner but when she thought she would not be found
out....kind of like the Sienfield episode with the lobsters and the
women who kept kosher.
---
JL

>
>
> --
> Wayne Boatwright *¿*
> __________________________________________________ ________________
> And if we enter a room full of manure, may we believe in the pony.

In article >,
Joseph Littleshoes > wrote:

> Wayne Boatwright wrote:
>
> > On Thu 29 Dec 2005 06:44:58p, Thus Spake Zarathustra, or was it Joseph
> >
> > Littleshoes?
> >
> > > OmManiPadmeOmelet wrote:
> > >
> > >> In article >,
> > >> Joseph Littleshoes > wrote:
> > >>
> > >> > And of course this without even mentioning grilling oysters
> > wrapped
> > >> > in bacon or large prawns done the same way with a port wine
> > >> > reduction sauce.
> > >>
> > >> <snipped cool fish recipes>
> > >>
> > >> One of my freinds at work suggested that I put prawns on skewers
> > >> wrapped in bacon to grill. :-)
> > >
> > > I first ran across this dish at a local Thai restaurant, while the
> > port
> > > wine sauce is very good i have taken to using a Japanese sake,
> > sesame
> > > and soy sauce mix or a chinese mustard for a sauce with the large
> > > grilled bacon wrapped prawns.
> > >
> > > Sometimes, i make a Chinese brown garlic sauce ala "Yan can cook"
> > which
> > > is just 8 - 10 cloves of peeled garlic, cooked in a couple of cups
> > of
> > > chicken stock and seasoned with soy sauce or other Chinese sauce
> > like
> > > Hosin or oyster sauce and thickened with a roux. Once the garlic
> > cloves
> > > are soft, they are removed from the stock, thoroughly mashed and
> > > returned to the stock with the other ingredients.
> > > ---
> > > JL
> >
> > David loves the flavor of garlic and onion, but cannot abide coming
> > across
> > a piece of either one in a finished dish. Rather than always using
> > granulated garlic or onion, I cook sliced or chopped garlic and onion
> > as
> > specified in a recipe, then fish it all out and put it through the
> > food
> > mill, returning the puree to the dish. Works for us, and most of the
> > time
> > I don't miss the pieces. Occasionally I will make separate versions
> > for
> > each of us when I simply must have the actual pieces in the dish.
>
> In Martin Yan's original recipe the garlic cloves are left whole to be
> eaten whole but i much prefer to mash them for the garlic brown sauce.
>
> I know a garlicophobe that whines when the garlic is there in the dish
> to be seen but complains just as much if you leave it out, when i cook
> for her i often times lightly crush a clove of garlic and sauté or
> otherwise cook it with whatever else i am making, this makes it easier
> to remove from the finished dish yet provides a bit of garlic flavour.
> Same with mustard for her, if she knows the mustard is in the dish she
> wont eat it but if she does not know she raves about the great flavour.
>
> I have my likes and dislikes also but at least i am rational and
> consistent with them. For a garlicophobe she seems remarkably tolerant
> of baked garlic. I once caught her, when she spent the night, in a
> midnight raid on the fridge scarfing down some home made garlic bread
> she would not admit to liking when it was served with dinner, would not
> even try it at dinner but when she thought she would not be found
> out....kind of like the Sienfield episode with the lobsters and the
> women who kept kosher.
> ---
> JL
>
> >
> >
> > --
> > Wayne Boatwright *¿*
> > __________________________________________________ ________________
> > And if we enter a room full of manure, may we believe in the pony.
>
>
>

That's funny! :-)

I'm not overly fond of mustard by itself, but it does make a nice
ingredient, and I adore garlic!

Anchovies add an interesting touch to some dishes as well but are vile
by themselves.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

> Joseph Littleshoes > wrote:
>
> >
> > I know a garlicophobe that whines when the garlic is there in the
> dish
> > to be seen but complains just as much if you leave it out, when i
> cook
> > for her i often times lightly crush a clove of garlic and sauté or
> > otherwise cook it with whatever else i am making, this makes it
> easier
> > to remove from the finished dish yet provides a bit of garlic
> flavour.
> > Same with mustard for her, if she knows the mustard is in the dish
> she
> > wont eat it but if she does not know she raves about the great
> flavour.
> > ---
> > JL
> >
>
> That's funny! :-)
>
> I'm not overly fond of mustard by itself, but it does make a nice
> ingredient, and I adore garlic!

I make a ham & cheese sandwich with cheddar, garlic, oregano and
mustard. I am very fond of the combination of garlic, cheddar, mustard
and oregano. Spread the toasted bread with strong garlic butter, layer
the meat and cheese with a good brown mustard and then pan fry till the
cheese starts to melt. Sometimes i make a loaf of French bread and
incorporate into it a big chunk of cheddar cheese, crushed garlic and
oregano.

>
>
> Anchovies add an interesting touch to some dishes as well but are vile
>
> by themselves.

Once i got past my revulsion at whole anchovies and started to
experiment i have found them to be a very good ingredient. I prefer the
salt packed over those preserved in olive oil.
---
JL

> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

In article >,
Wayne Boatwright > wrote:

> On Thu 29 Dec 2005 06:44:58p, Thus Spake Zarathustra, or was it Joseph
> Littleshoes?
>
> > OmManiPadmeOmelet wrote:
> >
> >> In article >,
> >> Joseph Littleshoes > wrote:
> >>
> >> > And of course this without even mentioning grilling oysters wrapped
> >> > in bacon or large prawns done the same way with a port wine
> >> > reduction sauce.
> >>
> >> <snipped cool fish recipes>
> >>
> >> One of my freinds at work suggested that I put prawns on skewers
> >> wrapped in bacon to grill. :-)
> >
> > I first ran across this dish at a local Thai restaurant, while the port
> > wine sauce is very good i have taken to using a Japanese sake, sesame
> > and soy sauce mix or a chinese mustard for a sauce with the large
> > grilled bacon wrapped prawns.
> >
> > Sometimes, i make a Chinese brown garlic sauce ala "Yan can cook" which
> > is just 8 - 10 cloves of peeled garlic, cooked in a couple of cups of
> > chicken stock and seasoned with soy sauce or other Chinese sauce like
> > Hosin or oyster sauce and thickened with a roux. Once the garlic cloves
> > are soft, they are removed from the stock, thoroughly mashed and
> > returned to the stock with the other ingredients.
> > ---
> > JL
>
> David loves the flavor of garlic and onion, but cannot abide coming across
> a piece of either one in a finished dish. Rather than always using
> granulated garlic or onion, I cook sliced or chopped garlic and onion as
> specified in a recipe, then fish it all out and put it through the food
> mill, returning the puree to the dish. Works for us, and most of the time
> I don't miss the pieces. Occasionally I will make separate versions for
> each of us when I simply must have the actual pieces in the dish.

I've done that when I want to make a really smooth textured soup.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Joseph Littleshoes > wrote:

> OmManiPadmeOmelet wrote:
>
> > In article >,
> > Joseph Littleshoes > wrote:
> >
> > > And of course this without even mentioning grilling oysters wrapped
> > in
> > > bacon or large prawns done the same way with a port wine reduction
> > > sauce.
> >
> > <snipped cool fish recipes>
> >
> > One of my freinds at work suggested that I put prawns on skewers
> > wrapped
> > in bacon to grill. :-)
>
> I first ran across this dish at a local Thai restaurant, while the port
> wine sauce is very good i have taken to using a Japanese sake, sesame
> and soy sauce mix or a chinese mustard for a sauce with the large
> grilled bacon wrapped prawns.

Ooh! Sesame oil and Soy make a nice noodle sauce for Shirataki!

>
> Sometimes, i make a Chinese brown garlic sauce ala "Yan can cook" which
> is just 8 - 10 cloves of peeled garlic, cooked in a couple of cups of
> chicken stock and seasoned with soy sauce or other Chinese sauce like
> Hosin or oyster sauce and thickened with a roux. Once the garlic cloves
> are soft, they are removed from the stock, thoroughly mashed and
> returned to the stock with the other ingredients.
> ---
> JL

That sounds wunnerful.

>
>
>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

> Joseph Littleshoes > wrote:
>
> > OmManiPadmeOmelet wrote:

> i have taken to using a Japanese sake, sesame
> > and soy sauce mix ...
>
> Ooh! Sesame oil and Soy make a nice noodle sauce for Shirataki!

Equal parts of sesame oil, soy sauce, and sake thoroughly mixed make a
traditional Japanese sauce i forget the name of (onami? unami?), the
Japanese will often spice it up with garlic, hot pepper, citrus juices,
daikon and various other ingredients, but i find it very good with just
the 3 main ingredients of sake, sesame oil and soy sauce. Use it as a
marinade, a sauce for rice, meats & veggies, or a dipping sauce. Can be
thickened with an arrow root roux and heated to remove most of the
alcohol from the sake. Particularly good with pork IMO.

I had to google to find out what Shirataki is and am looking forward to
trying them. A google search of sake+sesame+soy+sauce will turn up
hundreds of variations on the sauce.
---
JL

In article >,
Joseph Littleshoes > wrote:

> OmManiPadmeOmelet wrote:
>
> > Joseph Littleshoes > wrote:
> >
> > > OmManiPadmeOmelet wrote:
>
> > i have taken to using a Japanese sake, sesame
> > > and soy sauce mix ...
> >
> > Ooh! Sesame oil and Soy make a nice noodle sauce for Shirataki!
>
> Equal parts of sesame oil, soy sauce, and sake thoroughly mixed make a
> traditional Japanese sauce i forget the name of (onami? unami?), the

I've not played with Saki yet, thanks for the idea!
I'm not overly fond of it as a beverage.

> Japanese will often spice it up with garlic, hot pepper, citrus juices,
> daikon and various other ingredients, but i find it very good with just
> the 3 main ingredients of sake, sesame oil and soy sauce. Use it as a
> marinade, a sauce for rice, meats & veggies, or a dipping sauce. Can be

I was thinking it'd make a good dipping sauce.

> thickened with an arrow root roux and heated to remove most of the
> alcohol from the sake. Particularly good with pork IMO.

Arrowroot is hands down my favorite thickener!

>
> I had to google to find out what Shirataki is and am looking forward to
> trying them. A google search of sake+sesame+soy+sauce will turn up
> hundreds of variations on the sauce.
> ---
> JL

Shirataki, good for weight loss plans. <G>
Get to have your noodles that way!
And they are very good. No flavor on their own, they soak up whatever
you cook them in.

I took some chunks of round that had been marinating in the frige for 4
or 5 days in Teriyaki sauce, Quick fried those with some sliced celery
and some sesame seeds. Nothing else.

It juiced up a bit due to the celery so I added some more teryaki and
soy sauce, then dumped in a couple of bags of Shiratake. It was for
lunch at work so it sat in that mix in the 'frige for a few hours prior
to re-heating and eating.

It was delish'.

They are not always that easy to find! Being the only real low carb/high
fiber noodle, they get bought up by the low carb fanatics. <G> I've
started mail ordering them lately.


>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

> In article >,
> Joseph Littleshoes > wrote:
>
> > And of course this without even mentioning grilling oysters wrapped in
> > bacon or large prawns done the same way with a port wine reduction
> > sauce.
>
> <snipped cool fish recipes>
>
> One of my freinds at work suggested that I put prawns on skewers wrapped
> in bacon to grill. :-)
>
> Sounded good. I'd add chestnuts and probably some pineapple chunks and
> whole button mushrooms to that.


And if'n you invite Sheldon over you'd better add some cheeze cubes to them
thar' skewers :---p

--
Best
Greg

In article . net>,
"Gregory Morrow"
<gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:

> OmManiPadmeOmelet wrote:
>
> > In article >,
> > Joseph Littleshoes > wrote:
> >
> > > And of course this without even mentioning grilling oysters wrapped in
> > > bacon or large prawns done the same way with a port wine reduction
> > > sauce.
> >
> > <snipped cool fish recipes>
> >
> > One of my freinds at work suggested that I put prawns on skewers wrapped
> > in bacon to grill. :-)
> >
> > Sounded good. I'd add chestnuts and probably some pineapple chunks and
> > whole button mushrooms to that.
>
>
> And if'n you invite Sheldon over you'd better add some cheeze cubes to them
> thar' skewers :---p

Yeah right. <giggles>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson