-=> Shawn Highfield wrote to Dave Drum <=-
DD> My tin can was a 1974 model. I was pretty satisfied with it and
DD> likely would be in it today paying the monthly lot rent - if not for
DD> mold that took it over whilst I was staying with my bother
DD> recuperating fro gall bladder surgery.
SH> We have no idea what year ours is. There are no plaques or
SH> ownership. The owner of the trailpark bought the park from his grandmother
SH> and he told me it's been there as long as he can rememebr.
Mine had a "builder's plate" right next to the circuit breaker box.
SH> As for black mold, Andrea and I lost a lot of things to it in a house
SH> we rented in Whitby in 2004 or 5. Including my xmas tree that had
SH> things over 100 years old.
Owtch
DD> nuggets into my take away bag. My really fvourite salad dressing is a
DD> Thousand Islands base with shredded Gorgonzola cheese.
SH> Something else I prefer as a dipping sauce over a salad dressing, but every
SH> so often I like it.
DD> boil-in-bag or cafe' steamers selection. Or make a "baked" potato in
DD> and top it w/butter, shredded Cheddar and some bacon bits.
SH> We've done them in teh nuker, but for some stupid reason we tend to eat
SH> baked taters in the woods and not at home.
Takes me 5 minutes to nuke a "baked" potato to the edible stage. And
5 minutes to nuke bacon to crispy. A fortuitous match up.
DD> Here's an easy one using 1000 Island gressing. I usually do it
DD> w/boned, skinned thighs. You can use whatever pieces suit you.
DD> Marylands (leg quarters) - unskinned have been used also.
DD> Title: Thousand Island Baked Chicken
SH> I'm saving it just in case I get the urge for something like that.
SH> I've been "off" meat again which sucks but pretty much everything
SH> except fish is coming back up.
You've mentioned that before. Medical science hasn't come up with an
answer for you?
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
... Telling a woman to "calm down" works about as well a baptizing a cat.
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