-=> Shawn Highfield wrote to Dave Drum <=-
DD> Here's another of my favourites I first made after having it in a sit
DD> down restaurant. Of couse these days I buy this from my local fish
DD> shop (Robert's Seafood - since 1916) as it's very good and lots
DD> Title: Baked Stuffed Flounder
SH> Cramped tiny kitchen is something I know about. :) I'll give this a
SH> shot when I close up the tin can for the winter. I /could/ do it here
SH> as I do have a nice electric oven that works a treat (gas stove and
SH> oven broken and won't spend the money to fix propane lines). Picked up
SH> a camping stove for the burner. Honestly haven't missed the big stove this
SH> year, as I tend to use teh BBQ a lot here since I don't have one
SH> at home. (Apartment living)
No balcony? I used to (fifty or more years ago) hve a sixth floor place
which had a balcony. A small charcoal grill fit just fine. And I learned
early on not to use charcoal lighter fluid (lots of smoke t clean off of
the landlord's walls and ceiling. I used a wire carrier and would start
the briquettes on the gas burner of the stove - then carry them out to
the BBQ.
Made this last night for a family meal at my brother's house. Then cam
home and ordered their cookbook from Amazon UK.
Oh, i know it says 3 ears of fresh sweet corn. Screw that. I used corn
niblets from the freezer - thawed. Fresh cilantro is always available at
my local stupormarkups. Bv)= There were no leftovers and I had to
e-mail the recipe to my sister-in-law, my niece, and her older son.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Crab, Corn & Coriander Fritters
Categories: Seafood, Vegetables, Herbs, Breads
Yield: 7 servings
6 Ears fresh sweet corn
3 oz Crab meat
1 md Onion; grated
2 tb Fresh coriander (cilantro);
- chopped
1 ts Ground coriander
2 cl Garlic; crushed
3 lg Eggs; lightly beaten
1 1/2 oz A-P flour
Salt & fresh ground pepper
Groundnut (peanut) oil
Recipe courtesy Clarissa Dickson-Wright & Jennifer Paterso
Cut the sweet corn kernels from the cob with a sharp
knife. Mix together all the ingredients except the oil.
Cover and refrigerate for at least half a day.
Heat a spoonful of oil in a frying pan and drop in
tablespoons of the crab mixture. Fry in batches briskly
until brown and flip and cook the other side. Drain the
fritters on paper towels and keep warm until all are
cooked. Serve as soon as possible.
Yield: 6 to 8 servings
RECIPE FROM: https://www.foodnetwork.com
Uncle Dirty Dave's Kitchen
MMMMM
... The four seasons are salt, pepper, mustard and vinegar.
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