Prog Chefs Unite!!!

refugee wrote: Thanks for your advice and suggestions, Slarti and Atavachron. I followed my initial plans and made a casserole with a white sauce with leek, carrot, grated potato, yoghurt and nutmeg — and the fish, of course. The tope was a nice new acquaintance; the consistence was a bit like halibut, but the taste was more neutral. And the big advantage was that the shark, since it’s a cartilaginous fish, doesn’t contain any bones. I will definitely try to fry or grill it another time.

Damn, that sounds pretty good.  Didn't come up with a dish quite like that when I was browsing for one.  I hate fish with pin bones.   I don't care how they taste.  You may have heard of shark fin soup which is a popular Asian dish.  Never had any. 

My recipe for old style fish 'n' chips is simple. Made it this weekend just to prove to some people that I actually can cook something without burning down the kitchen.

Mis En Place :
1 fresh halibut
peanut oil
flour
eggs
lemons
lemon pepper
a pinch of tobasco sauce
baking soda
3 pints of flat guinness beer
5 potatos
Mayonnaise
Dill pickles


Preparation :

Mix everything in a mixing bowl and whisk  the hell out of it until a rather thick but not too thick texture is achieved. Add baking soda at end so the batter will rise.

While you're doing this get your wife to wash potatos and cut into generous size strips. Leave skin on. Best part.

Cut halibut into filets. Filet halibut by making an incision down the spine and cut inwards. Skin halibut flanks.Cut halibut fillets into 150 ounce portions. Your wife can do this as well. Pat down with towel to suck out moisture.

Dice up dill pickles very fine. Wife's job as well.

Actual Cooking :
Heat deep fryer to 350 degrees with peanut oil
dunk chips into fryer until golden brown
dip halibut into batter covering whole filet with batter then dip into deep fryer until golden brown
 
Accompaniment :
This is a north American thing, Tartar suace

Put diced dill pickles in mayonnais squeeze some lemon in and a touch of tobasco & vinegar.

Serving :

Put Tartar sauce in a small ramikin with chips on plate with fried fish on top. ( Brits traditionally wrap their fish 'n' chips in newspaper. )

Pig out.

Get wife & her friends to clean up the mess and drink the rest of the Guinness with buddies while watching hockey game.

Trying out a hoisin glazed chicken recipe tomorrow that looks pretty killer.

More to come.

E

Thank you, Sir. Work and Facebook has seemingly taken me away from PA, but slowly making my way back.

E

^ hard to find really good yogurt

picked me up some corned beef&cabbage stewed with onions, potatoes and carrots in beer, will have it with crusty bread and cheese







Edited by Atavachron - March 18 2011 at 21:52

It's new here, so maybe it'll get there soon David. 
Great Plant review, btw

Yesterday was corned beef brisket.  The day before we had the cabbage.

Tonight was a medley of rice, black beans, corn, and onions.  I tossed mine onto tortillas with Louisiana hot sauce.  Yum. 

Padraic wrote: Atavachron wrote: a little BBQ truck appeared in my neighborhood yesterday, two guys in a cramped camper serving some of the best smoked 'Que I've ever eaten; they had brisket, hot links, pulled pork shoulder, chicken, and ribs, plus delicious greens, slaw, beans and cornbread.  I got everything.  You don't see authentic barbecue made with love too often on the west coast, I couldn't pass up the opportunity. Please send this truck to my house.  Thanks.

I'll try Pat, sadly last week they didn't show up--  I was quite distraught, keeping my fingers crossed for this Sunday

I just feasted on Nachos with sour cream, salsa and melted cheese.