[quote="BlueJay"]:lol: This is great! Eagle, pmh, Country - you guys belong on the Food Network! You must come to this future AMG Colonial Gathering. What delicious sounding variations on the themes.[/quote]
Flattered, but for professional reasons, gotta avoid the CG. I use the handle and the anonymity it offers for a reason. Have enjoyed the reports and photos of AMG gatherings, but feel its best to keep it this way.
Anyone who wants to bring any of my recipes to the CG feel free. You can even claim them as original. :D
[quote="laMaine"]If you want a true delicacy, have some Cod Tongue. It's a big favorite in Newfoundland.[/quote]
Cod cheeks don't suck, either.
Neither do tuna napes, eaten raw. Maybe with a touch of tamari and ginger root chopped fine and dipped in it.
I hope you don't let your raw fish ripen. :)
I wouldn't eat sushi ripened... of course I'm not allowed to eat it now... oh man, I can't wait to eat sushi again!
No ripening for tuna. Fresh, right off the boat.
[quote="Country"]No ripening for tuna. Fresh, right off the boat.[/quote]
Roger that. Even better if you're ON the boat. There's always a nugget or two near the top of the head once it's been removed.
Fresh, right off the boat, works for most fish, for that matter. Cod is really weird in that it seems to want a day or two before it tastes like anything. Most fish or shellfish start declining the moment they stop twitchin'.
Country, God love ya, lad. You've a lot of the right values. We might turn you into a rational human being yet. :wink:
Oh man... next time I go deep sea fishing I'm packing wasabi and soy sauce. :)
[quote]Most fish or shellfish start declining the moment they stop twitchin'.[/quote]
Scallops also benefit from a little aging. But, not too much. Not too much aging that is. You have to be more careful with scallops than cod. Scallops turn quickly.
Catherine - AND you can pack the diaper bag and drop the baby off at Grammy's! It's a win-win!
Anybody like mussels? I had mussels last summer and didn't like them at all - but I love most other shellfish.
Here's a favorite of mine, Harvest Salmon Chowder
3 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
3 garlic cloves, minced
1 cup peeled and diced potatoes
1 cup diced carrots
2 cups chicken broth or stock
1-1/2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon dill seed
1/2 cup diced zucchini
1/2 cup diced yellow squash
1 can (15 ounces) salmon
1 can (12 ounces) evaporated milk
1 can (7 ounces) creamed corn
In a large saucepan or stockpot, melt the butter over medium-high heat. Add
the onion, celery, green pepper, and garlic and saute until translucent, about
5 minutes. Add the potatoes, carrots, broth, salt, pepper, and dill seed.
Cover and simmer for 20 minutes. Add the zucchini and yellow squash and simmer
for 5 minutes. Flake the salmon and add to the pot along with its liquid, the
milk, and the corn. Heat through before serving.
Yield: 4 to 6 servings
[quote="Country"][quote]Most fish or shellfish start declining the moment they stop twitchin'.[/quote]
Scallops also benefit from a little aging. But, not too much. Not too much aging that is. You have to be more careful with scallops than cod. Scallops turn quickly.[/quote]
Sea scallops, IMO, are best scrupulously fresh if eating them raw. They can stand a few days if being cooked, and can be revived with lemon juice a few days later if need be.
Bay scallops, otoh, can withstand a max of about 48 hours out of the water. And at $25 per pound, who's gonna let them sit around?
One thing I don't get: in Europe, sea scallops are served with the roe attached - it's roughly bean-shaped, orange and grey in color, and absolutely delicious. You almost NEVER see it here in the States, although sometimes you see it in Canada. It's attached to the muscle we consider 'scallops' via that nasty little hard thingie most smart American cooks remove from the the scallop prior to cooking. A shocking waste, IMO. The hard thingie is nothing special, but the roe organ tastes just like the scallop... just with a different texture.
Anybody like mussels? I had mussels last summer and didn't like them at all - but I love most other shellfish.[/quote]
Love 'em. Try this: large heavy kettle. Clarified butter. A medium onion, minced, and sauteed in the butter GENTLY until browned.
While this is happening, sort your mussels. They wanna be FRESH, and clean. Get rid of any extra beard. If you've been around 'em for a while you can recognize when a partly-open mussel is still viable, but 'till then, toss any that have a gapped shell.
Once the onion is ready, add about a cup of white wine and a bay leaf. Add the mussels, and clap a lid on and crank the heat. When you see steam emergin from under the lid - about 5 minutes or so - lift the lid and look. Most of the mussels should be open by this point. You're done - residual heat will take them the rest of the way, and an overcooked mussel is like eating an art gum eraser. Further, mussels that are past their prime have an iodine-y quality I don't care for either.
Put them in bowls. Discard any that didn't open. Pour the remaining pan juices over, and make sure you've got plenty of crusty bread to sop up the extra juices.
Ultra dry white wine with that.
That does sound good, thanks Eagle. I'll give it a try. Even if I still don't like it we've got friends who like mussels, and I'll have what sounds like a great recipe.
[quote]Sea scallops, IMO, are best scrupulously fresh if eating them raw.[/quote]
Eagle, If you're going to do that, they have to be eaten [u]really[/u] fresh, right after they come aboard the boat out of the drag. After that, they lose their flavor and are best cooked - with a little aging to regain some flavor.
And what's this "lad" stuff? Are you 85?
[quote="lucky"]That does sound good, thanks Eagle. I'll give it a try. Even if I still don't like it we've got friends who like mussels, and I'll have what sounds like a great recipe.[/quote]
Fresh is the key. Mussels are not cod. :lol:
I say, there's an infinitude of wonderful regional/ancestral food to be found here!
I won't tell you about my personallydeveloped & customer-approved recipe for beer-buttermilk-sour cream pancakes!
I'm surprised nobody has mentioned one of the best - and cheapest - seafoods going - Maine shrimp. Be sure to buy trapped shrimp if you can find them. I've been getting them off the truck still jumping for $1/lb., but you can get them even cheaper in larger quantities. So cheap I even salt and freeze a few pounds for bait for groundfish.
Re: mussels, when I'm going out on the ocean in summer I pack a small container of white wine with chopped garlic mixed in that's been marinating overnight. I don't know if it's because the mussels are so fresh or if it's the wine/garlic mixture, but it always seems to taste better than adding the wine and garlic separately.
Is there an AMG cookbook yet?
Well, I have thought about the possibility of a cookbook!
I don't like Maine shrimp much. They are very small, and soft. I like my shrimp big, and I like them to have a snap to them when you eat them.
Kennebec and I go up the coast every year about this time and buy a few pounds of shrimp along the way. He smoked some last year too, I am more of a purist but he thought they were really tasty.
[quote="Catherine8679"]I don't like Maine shrimp much. They are very small, and soft. I like my shrimp big, and I like them to have a snap to them when you eat them.[/quote]
Concur, to an extent - but Maine shrimp are perfect for making the best shrimp bisque you ever et. The nice thing is that you can prep the base and freeze it, then thaw, stir in cream and/or milk, and have that lovely soup almost any time of year.
My Great aunt use to make these cakes all the time...
What good memories...
Here the shrimp fresh by the roadside are $2/lb. Shows how far inland we are.
Hmm, looks like an opportunity for a good profit by some enterprising gal or guy. I disagree, Catherine. Fresh Maine shrimp are much tastier (to me) than those large shrimp, especially the fresh water variety. I love them raw or just barely heated. I also smoke some, and now, thanks to eagleisland, I'll be making bisque in addition to the usual chowder.
[b]Suggestion for the First Annual AMG Cookbook:[/b]
Conservatives (Jams and Jellies)
I wish I could lay claim to this recipe, but I can't. It's from The Dittoheadâ€™s Guide to Adult Beverages by Britt Gillette.
DEAD WHITE GUY GINGER ALE
Glass: A Clay Bowl Stolen from Native Americans (by dead white conquistadors)
1 Part Vodka (a colorless ingredient symbolizing white European oppression)
3 Parts Ginger Ale (containing blood-thirsty, intolerant, white supremacist sugar)
A Splash of White Wine (reminiscent of Napoleonic French imperialism)
A Splash of Lemon-Lime Juice (made from fruit hand-picked by indentured servants)
A Dash of Sugar (due to safety concerns, no brown sugar allowed)
Instructions: While attending a college seminar on multiculturalism, with an emphasis on Native American, Afro-centric lesbian poetry, combine ingredients in a clay bowl stolen from Native Americans. Consume on Columbus Day while attacking white males who have the audacity to continue to breathe.
Origin: This adult beverage is named in honor of Christopher Columbus â€“ a capitalist, European bigot responsible for the death and murder of eighty trillion pacifist, nature-loving Native Americans (and a man whose lone accomplishment was the "discovery" of someone else's backyard).
Special Warning: Under no circumstances should you add brown sugar to this adult beverage, as it is sure to be ravaged and destroyed by the racist, imperialist, homophobic white sugar already present in the ginger ale.
Lucky - naturally, that would be a great inclusion for [i]"Conservative Cocktail Hour."[/i] Or, depending on the recipe, [i]"Liberal Libations."[/i]
How about[i] "Democratic Dessert Delights,[/i]" and [i]"Conservative Confections"?[/i]
Baldacci Lemonade - no sugar, all pulp, making it bitter and difficult to swallow.
Comes with a hole in the bottom of the bottle, so you pay full price, but you only get half the amount, too.