Quoting Dave Drum to Shawn Highfield <=-

Picked up a couple of big rainbow trout filets at the store yesterday. That's what we're having for thanksgiving today as we celebrate thanksgiving with the 'mericans.

Errrmmmm .... 'murrican Thanksgiving is November 24th this year.

Right he will have a turkey on Nov. 24 and did have trout last
weekend. At least that's the way I read it.

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

Title: Isabelle's Smoked Turkey Mac N' Cheese
Categories: Pasta, Cheese, Smoked, Turkey, Ham
Yield: 4 Servings

2 c Uncooked macaroni or shell
Pasta
1 sm Onion, grated
2 tb Butter
2 tb Flour
3 c Milk
2 c Grated sharp cheddar cheese
1 c Diced smoked turkey or ham
1/2 c Frozen peas
1 ts Powdered mustard
Salt and pepper
1/2 c Panko breadcrumbs

Preheat oven to 350 F. In a large pot of boiling salted water, cook
the pasta until just shy of al dente, or about 1 minute less than
the recommended cook time printed on the package. Drain and set
aside. Meanwhile, in a large saute pan set over medium heat, saute
the onion in butter until translucent. Stir in the flour and cook,
stirring constantly, for about 2 minutes to make a roux. Slowly
whisk in the milk and cook, stirring constantly, until the mixture
thickens up. Remove from heat and stir in the grated cheese, smoked
turkey, peas and mustard. Adjust seasoning with salt and pepper to
taste. Pour the cheese sauce over the drained macaroni and toss to
coat evenly. Spoon the mixture into a buttered casserole dish, and
sprinkle with breadcrumbs. Bake in preheated oven for 20-25 minutes,
or until bubbling hot.

From: Isabelle Boucher Http://Messycook

MMMMM




Cheers

Jim


... Rhinos are basically Battle Unicorns

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JIM WELLER wrote to DAVE DRUM <=-

Picked up a couple of big rainbow trout filets at the store yesterday. That's what we're having for thanksgiving today as we celebrate thanksgiving with the 'mericans.

Errrmmmm .... 'murrican Thanksgiving is November 24th this year.

Right he will have a turkey on Nov. 24 and did have trout last
weekend. At least that's the way I read it.

You have, it seems, picked up the mooky end of the stick. On Canadian thanksgiving day he said he was celebrating "with the 'mericans". We
are all inhabitants of the North American continent (along with the
taco benders south of the Rio Grand River). But you lot are known as
Canadians and we are known as Americans.

So he was more than a month early to be celebrating with us. (Or the aforementioned "taco benders".) Mexican thanksgiving is celebrated on
the same day as USA thanksgiving.

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

Title: Family-Meal Fish Tacos
Categories: Seafood, Vegetables, Chilies, Dairy, Cheese
Yield: 4 servings

2 tb Chile powder
2 tb Garlic powder
2 tb Paprika
1 tb Ground cumin
1 ts Red-pepper flakes; to taste
1 1/2 lb Firm white fish fillets;
- skinless
Salt & fresh ground pepper
1 1/2 c Sour cream
2 Chipotle chilies in adobo;
- fine chopped, to taste
12 White corn tortillas
3 tb Neutral oil
6 Scallions; trimmed, in 4"
- lengths
5 Radishes; trimmed, sliced
- thin
8 oz Cheddar cheese; grated
2 Limes; in wedges

Set oven @ 350ºF/175ºC.

Combine the chile powder, garlic powder, paprika, cumin
and red-pepper flakes in a shallow dish. Season the fish
fillets aggressively with salt and pepper, then press
them into the spice mixture, turning to coat. Set aside.

Combine the sour cream and the chipotles in a small
bowl, and stir to combine. Set aside.

Cook the tortillas until they are toasted in a large
skillet set over high heat, approximately 30 seconds or
so per side, then stack them on a large sheet of
aluminum foil. Wrap the foil around the tortillas, and
place the package into the oven to heat.

Turn the heat under the pan down to medium-high, and add
a tablespoon of the oil and then the scallions. Cook
these, tossing occasionally, until they are about to
char, then remove and set aside.

Add the remaining oil to the pan and heat it until it
begins to shimmer. Add the fish and cook until well
browned and crisp, approximately 4 minutes per side.
Remove from pan and slice into strips or simply break
into pieces.

Serve the fish with warm tortillas, garnished with the
scallions, radishes, cheese and chipotle sour cream, and
lime wedges on the side.

By: Sam Sifton

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... Chronesia -- The tendency to not know the time after checking.
--- MultiMail/Win v0.52
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JIM WELLER wrote to DAVE DRUM <=-

Errrmmmm .... 'murrican Thanksgiving is November 24th this year.

Right he will have a turkey on Nov. 24 and did have trout last
weekend. At least that's the way I read it.

That's how I ment it. Sorry for the bad grammer Dave. I'll call
the gramma slamma. (No one will get that - There was a local children's
TV show around here called the Hilarious House of Frankinstein and that
was one of the characters. )

Shawn

... Windows Error 002: No error... Yet.

--- Talisman v0.44-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

Shawn Highfield wrote to JIM WELLER <=-

Errrmmmm .... 'murrican Thanksgiving is November 24th this year.

Right he will have a turkey on Nov. 24 and did have trout last
weekend. At least that's the way I read it.

That's how I ment it. Sorry for the bad grammer Dave. I'll call
the gramma slamma. (No one will get that - There was a local
children's TV show around here called the Hilarious House of
Frankinstein and that was one of the characters. )

Ne problemo, M8. I likes both turkey and trout ... both, "T" for "T"
day celebrations. Bv)=

My problem with turkey is that living more-or-less single a turkey is
so big that I have to buy pieces/parts if I want it to not spoil before
it gets et. That's not a problem with most fish.

Usually I get thighs or drumsticks - both because they are le$$ pricey
and because I prefers dark meat.

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

Title: Roasted Turkey Thighs & Stuffing
Categories: Poultry, Breads, Herbs,
Yield: 4 servingss

4 lb Turkey thighs (4 thighs);
- bone-in, skin on
4 c Prepared stuffing; your favourite
4 tb Olive oil
1 ts (ea) salt & black pepper
2 ts Herbes de Provence *

Set oven @ 350ºF/175ºC.

Place previously prepared stuffing in a baking dish
sprayed with non-stick cooking spray.

Rub 1 tablespoon olive oil over skin of each thigh.

Arrange thighs on top of stuffing, skin side up.

Sprinkle thighs with salt, pepper and herbs.

Bake for 1 hour, 20 minutes. If using a thermometer
bake to 160ºF/71ºC.

Remove from oven and let rest for 10 minutes.

Slice meat from bones and serve with stuffing.

* Rosemary, savoury, oregano and thyme. You can add
any or all of the following basil, sage, tarragon,
lavender buds, lovage to your taste.

Uncle Dirty Dave's Kitchen

MMMMM

... A dinner lubricates business. -- Lord William Stowell
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Quoting Dave Drum to Jim Weller <=-

You have, it seems, picked up the mooky end of the stick.

I don't think so. Read it again.

I'm always on the lookout for new ways to prepare char and lake
trout and came across this. Tarragon is wonderful with rich, fatty
fish and a nice change of pace from dill or parsley. Cilantro may
not be a traditional Icelandic herb but this guy is quite
contemporary and international in style.

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

Title: Arctic Char with Scallion Relish
Categories: Scandinavia, Salmon, Marinades
Yield: 4 Servings

6 tb Fresh lemon juice
1/3 c Dry white wine
1/3 c White balsamic vinegar
2 tb Vegetable, corn or
-canola oil
1 ts Worcestershire sauce
1 md Garlic clove, minced
1 tb Chopped fresh tarragon
1 tb Chopped fresh cilantro
1 ts Salt, plus extra for
Sprinkling
Pepper
1 sm Red onion, cut lengthwise
Into quarters, then each
Quarter sliced very thin
1 lb Arctic char fillet, skin,
Pin bones removed
6 lg Scallions, sliced thin

In a small bowl, mix the lemon juice, wine, vinegar, oil,
Worcestershire sauce, garlic, tarragon, cilantro, 1 teaspoon salt,
pepper, and red onion. Pour into a small flat dish (just large
enough to hold the char fillet), push the onion to the sides, and
lay the char fillet, flesh side down, in the liquid, making sure
the flesh is submerged completely. Cover and refrigerate for 4 to
6 hours, turning the fish over halfway through that time.

Remove the char from the marinade, pat it dry with paper towels
and slice it thinly on the diagonal. Arrange the slices on a
serving platter and sprinkle with salt. In a strainer, drain the
onion mixture, discarding the liquid. In a small bowl, mix the
marinated onion with the scallions. Serve the sliced char with
crackers or cocktail pumpernickel topped with a small portion of
the scallion mixture.

A specialty dish of Ulfar Finnbjornson known as the Wild Chef of
Iceland.

From: The Boston Globe

MMMMM


Cheers

Jim


... Pineapple Pizza is illegal in Iceland; fermented fish still OK.

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