• Shad

    From JIM WELLER@1:135/392 to DAVE DRUM on Sunday, July 24, 2022 19:31:00
    Quoting Dave Drum to Shawn Highfield <=-

    This recipe uses salt-water shad. My local fresh-water shad were only sun-fish sized (about 5" to 6" long) and it would be tought to fillet them. Bv)= Not to mention they they are VERY bony.

    I have never encountered any of the North American shads but by all
    reports the salt water species are big enough to warrant catching
    and eating, and delicious although bony. But the fresh water gizzard
    shad are downright nasty. I have had imported Hilsa from south Asia
    and they are indeed very, very tasty with a lot of fine bones so
    they have to be eaten carefully.

    The last of the Nigerian recipes. It is actually a Jamaican
    influenced recipe from a New York City restaurant with a west
    African seasoning mix.


    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Skinless Roast Chicken Breast Salad with Vegetable Chips
    Categories: Salads, Chicken, African, Caribbean, Chilies
    Yield: 2 Servings

    2 chicken breasts on the bone
    9 oz Each
    MARINADE:
    1/2 c Oil
    3 tb African spice blend:
    Whole roasted cardamon;
    Turmeric
    Cumin; coriander and
    Nigerian cayenne
    In equal amounts
    2 tb Island jerk seasoning
    Fresh thyme
    Fresh cilantro
    1 ts Freshly ground pepper

    Trim fat and slightly pound chicken breast if boneless. Blend
    all spices and herbs with oil in a bowl or holding pan. Add
    chicken to spice mixture. Refrigerate and marinate for at least an
    hour.

    In a medium size saute pan on medium heat, add 2 teaspoons of
    desired oil. Let oil get almost smoking hot. Add chicken, skin
    side down, immediately. Let sear for 20 to 30 seconds or until
    golden brown. Turn over, removing all excess fat from the pan. Put
    into a 375 degree oven for 8 minutes if boneless and 15 to 18
    minutes with the bone in. When done, remove from pan and let it
    rest for 5 minutes so that the juices flow and relax through the
    meat.

    Peel skin off with a small knife and slice thin slices with a
    sharp slicing knife or chef's knife.

    Fan the meat over Wilted Mustard Greens. Drizzle the Spinach and
    Roasted Garlic Vinaigrette over the meat lightly and also on the
    plate. Garnish with fresh beet and carrot chips that have been
    slow roasted in a 275 degree oven.

    Chef's note: You can use any fresh greens or green mixture (i.e:
    mesclun mix, Romaine, green leaf or radicchio)

    Recipe courtesy of Dirk Zephir, Executive Chef of Soul Cafe.

    MMMMM



    Cheers

    Jim


    ... I once posed nude for an art class; they were making ceramic bowls.

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  • From Dave Drum@1:18/200 to Jim Weller on Tuesday, July 26, 2022 06:40:08
    JIM WELLER wrote to DAVE DRUM <=-

    This recipe uses salt-water shad. My local fresh-water shad were only sun-fish sized (about 5" to 6" long) and it would be tought to fillet them. Bv)= Not to mention they they are VERY bony.

    I have never encountered any of the North American shads but by all reports the salt water species are big enough to warrant catching
    and eating, and delicious although bony. But the fresh water gizzard
    shad are downright nasty. I have had imported Hilsa from south Asia
    and they are indeed very, very tasty with a lot of fine bones so
    they have to be eaten carefully.

    Most of my fishing these days is done in the frozen foods aisle or at
    Roberts Fish Market (www.robertsseafoodmarket.com)

    They make a stuffed flounder that is as good as anything I have made on
    my own. Plus, living single, I can buy them one at a time. And they have cooking "schools". I've taken their soup course.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Crab Meat Stuffed Flounder
    Categories: Seafood, Stuffing, Breads, Citrus
    Yield: 4 Servings

    1/2 lb Lump crabmeat
    4 Flounder fillets
    1 c Ritz cracker crumbs
    1 lg Egg
    5 tb Mayonnaise
    1 tb Fresh parsley
    1 ts Worcestershire sauce
    1 ts Dry mustard
    1 Lemon
    1/4 lb Butter

    Rinse flounder fillets and pat dry.

    In a bowl, mix Ritz cracker crumbs, egg, mayo, parsley,
    Worcestershire sauce, and dry mustard till well mixed.

    Gently fold in the crab meat.

    Place a quarter of the stuffing in each filet,fold over
    and place in a glass baking dish sprayed with non stick
    cooking spray folded side down.

    Place a pat of butter on each roll.

    Bake at 350+oF/175+oC for 25-30 minutes.

    Serve with lemon wedges.

    UDD Notes: Freezes well, thaw in microwave. Can add a
    bit of fine chopped celery for taste/texture.

    From: http://www.food.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... There are no recipes for leftover chocolate
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