Recipes

By: Carol Shenkenberger
To: The Fidonet Chefs

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Albacore or Yellowfin Tuna
 Categories: Seafood, Marinades
      Yield: 4 Servings

      1 c  Vermouth
    1/2 tb Lemon juice
    1/4 ts Marjoram
    1/4 ts Rosemary
      1    Onion, chopped
    1/2    Celery, rib, chopped
      1    Bay leaves
  1 1/2 tb Parsley, fresh, chopped
      2 lb Tuna
  1 1/2 tb Butter
  1 1/2 tb Flour

Combine vermouth, juice, roesmary, onion, clery, bayleaf, parslely in a bowl, Add fish. Marinate 5-6 hr. Put in casserole dish, add marinade, salt & pepper. Bake 400 covered 35 min. until flaky. In skillet melt butter, stir in flour, cook 2 min. Pour of liquid from casserole to pan. Cook 5 min. Pour over fish. Serve

      Title: Sashimi Bass sings from the sea
 Categories: Seafood, Xxcarol, Main dish
      Yield: 4 Servings

      2 tb Virgin olive oil
      1 tb Lemon juice
      1 ts Basil leaves, fresh only!
      1 ts Chopped fresh coriander
     20 oz Fresh raw  Sea Bass, boneles

Ok, step one. That Bass must be very fresh. Swimming yesterday is your aim, and if it wasnt swimming at the most 3 days ago, its way too old for this! You can tell by smelling the fish. If it smells more then faintly fishy, its too old. Bake it or do something else with it. Nuff said ok?

Now, you chop that fish up into bite size pieces. You can make the slices look pretty such as the japanese do, or just hack them up. Taste is the same. Mix the otjher ingredients, and pour over the fish just before serving. If cutting fish ahead of time, store in a zip-lock type bag separate from the sauce.

This can also be a side dish if your family doesnt eat much meat. As such, it serves very well with a bowl of hot butter beans (dried large lima beans) and rice. For a soup, consider Japanese Dashi or a mild pumpkin/carrot puree. For a veggie, you cant beat steamed Bok Choy with this.

From the kitchen of: xxcarol

      Title: Sashimi Delight - Aku/Ahi
 Categories: Seafood, Xxcarol, Main dish
      Yield: 4 Servings

      1 lb Aku or Ahi (Tuna)
    1/2 c  Worstershire sauce (brown)
    1/2 c  Shoyu (soy sauce)
    1/4 ts Wasabi powder

Now this is a simple and delicious mainstay in my home. What you need is really fresh fish. To tell if it is fresh enough, sniff it and if it smells more than faintly fishy, its too old for this dish. Make blackened fish of it in that case.

What to do? Chop up that fish pretty and bite sized. Its also called Yellowfin or skipjack tuna. Keep it in an airtight container until just before serving, then add the sauce in dipping bowls to the side of the fish.

Goes perfectly with short or medium grain 'sticky rice' (regular rice made to not be fluffy, but stick together so easier eaten with chopsticks) and plain vegatibles such as green beans, Bok Choy cabbage, or sliced fresh cucumber pieces. Add a few rice crackers and all is set.

For dessert, consider slices of pear or fresh peach.

Nutritional notes: High in sodium due to the sauces, but low in fat and calories. Suitable for diabetics.

From the kitchen of: xxcarol

      Title: Dashi
 Categories: Xxcarol, Soups
      Yield: 4 Servings

      1 sm Kombu piece (seaweed/kelp)
      2 c  Water
      1 c  Katsuo bushi (dried bonito)

The kombu piece will be about 4-5 inches square.

Place on heat, remove kombu when it comes to a boil and add Katsuo Bushi. Once flakes sink, pour through strainer and discard flakes (or save for second soup use!). Can be made without Katsuo Bushi, with Shiitake mushrooms in it's place for a less salty and vegetarian type but it needs a good 2 hours gentle boil to taste right.

Optional additions galore! Top picks are little chunks of Tofu, green onions, mushroom bits, shrimp, and shredded cabbage.

From the kitchen of: xxcarol

MMMMM----- Recipe via Meal-Master (tm) v8.05

--- Telegard v3.09.g2-sp4
* Origin: SHENK'S EXPRESS Norfolk VA 757-486-3057 28.8 Dual (1:275/100)