• National Seafood Month 4

    From Dave Drum@1:18/200 to All on Thursday, June 09, 2022 07:01:55
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lobster Cantonese
    Categories: Oriental, Seafood, Shellfish, Rice
    Yield: 4 Servings

    2 lb Lobster tails
    1 cl Garlic; minced
    1 ts Fermented black beans;
    - rinsed, drained
    2 tb Oil
    1/4 lb Ground pork
    1 1/2 c Hot water
    1 1/2 tb Soy sauce
    1 ts MSG (highly optional)
    2 tb Cornstarch
    3 tb Dry sherry
    1 Egg
    3 tb Water
    Cilantro sprigs
    Green onion curls
    Hot cooked rice

    For the best results in preparing this attractive
    Chinese dish cook the lobster pieces as quickly as
    possible. The beaten egg added to the sauce makes it
    richer and creamier.

    With sharp knife, pry lobster meat from shell and
    slice into medallions. Mince garlic and black beans
    together. Heat oil in wok or skillet and add garlic
    mixture. Cook and stir a few seconds. Add pork and
    cook about 10 minutes, stirring to break up meat.
    Add hot water, soy sauce and MSG.

    Add lobster medallions and cook 2 minutes. Mix corn
    starch and sherry and stir into sauce. Beat egg with
    3 tablespoons water and blend into sauce. Cook over
    low heat 30 seconds, stirring constantly.

    Sauce should be creamy but not heavy.

    Spoon sauce into center of platter.

    Arrange medallions in sauce in decorative pattern.
    Garnish with cilantro and green onion curls.

    For each serving, place a few lobster medallions
    over rice in bowl. Spoon sauce over lobster.

    Recipe from: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Sign on restaurant window: Great food (50,000 flies can't be wrong).
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to All on Thursday, June 08, 2023 16:30:26
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dirty Dave's Grilled Fish Steaks
    Categories: Seafood, Marinades, Citrus
    Yield: 4 Servings

    2 lb Firm-fleshed fish such as
    - Marlin, Blackfish, Shark
    - or Swordfish; in steaks
    - about 1" (or more) thick

    MMMMM--------------------------MARINADE-------------------------------
    1/4 c Olive oil
    2 tb Lemon juice
    1 tb Minced rosemary or dill

    MMMMM---------------------HORSERADISH BUTTER--------------------------
    1/4 c Butter
    2 tb Drained, prepared horse
    - radish
    1/8 ts (ea) cayenne & salt

    MMMMM--------------------HONEY-MUSTARD BUTTER-------------------------
    1/4 c Butter
    4 tb Dijon-style mustard
    1/2 ts Honey

    MMMMM------------------------LEMON BUTTER-----------------------------
    1/4 c Butter
    1/4 ts (to 1/2 ts) grated lemon
    - zest
    2 ts Lemon Juice
    1/8 ts (ea) cayenne & salt

    MMMMM------------------------HERB BUTTER-----------------------------
    1/4 c Butter
    3 tb Chopped, mixed tarragon,
    - parsley and chives
    1/4 ts Grated lemon zest
    2 ts Lemon juice
    1/8 ts (ea) cayenne & salt

    Make the marinade by whisking together the ingredients.
    Put the fish and marinade in a self-sealing plastic bag.
    Refrigerate for no more than 1/2 hour. Marinating too long
    will spoil the flavor and texture of fish.

    Drain the fish and pour the marinade into a small pan and
    heat at the side of the grill to brush on the fish while
    grilling.

    Oil the grill well or use a well-oiled, hinged, grilling
    basket. Fish cooks fairly quickly. Depending on thickness,
    it will need only between 4 and 15 minutes total and will
    probably have to be turned only once on the grill.

    Use a wide oiled spatula to turn it if done directly on the
    grill. The flesh near the center should almost flake and
    should be moist when tested with a fork. Baste with
    reserved marinade.

    Serve immediately with a flavoured butter as a garnish.

    And that's as good as I can do here in the Great
    American Outback 800 or so miles from the nearest
    seashore. The blackfish (tautog) is probably my
    favourite for this treatment. But, shark and swordfish
    are a lot more readily available.

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... I don't drink because I want to know when I'm having a good time.
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Outpost BBS - bbs.outpostbbs.net:10123 (1:18/200)