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Ha!! Us girls can cook, too.
I just threw two salmon filets in the oven - sans everything but pepper. I'll thow on some wild rice and make a package of StoveTop sage stuffing and Dan'll eat it without looking and the cats will cry and rub our legs and when we're done, I'll toss the paper plates in the garbage can and ta!da! it's FOOTBALL!!! |
Ha!! Us Girls Can Cook, Too.
two salmon filets in the oven sans everything but pepper. thow on some wild rice a package of StoveTop sage stuffing the cats will cry and rub our legs when we're done I'll toss the paper plates ta!da! it's FOOTBALL!!! A little formatting, a little editing, tada! It's Free Verse! *grin* Send it off - someone will publish it.... *wink* |
Here's a salmon recipe I actually did publish - it was in Light Quarterly four or five years ago:
Preparing Gravlax No need to spend a lot of time on frills. The supermarket fish and Cuisinart will do – grab all the stuff you need and start. It doesn’t really matter if the dill’s picked up some sand; just whirl it up with chunks of sea salt, peppercorns and sugar; spread the mix on slabs of salmon and imbed it well: splash vodka, smartly smash two hunks of fish together flesh to flesh, and bind them tightly in Saran wrap. Then the trick is let it fester three days with a brick on top inside the fridge - and you will find it satisfying, even though it’s light - a little treat that’s simple, but has bite. (Between the tuna sashimi and the gravlax, I seem to be on an uncooked fish binge. It's a matter of frugality. With the good scallops at $11.00 per pound or more, for example, experience shows that people will eat relatively less of that slightly icky ceviche that you made up by plopping the sliced scallops in lime juice for a few hours, and then adding the balance of the open jar of salsa that's been festering in the back of the fridge since Cinco de Mayo and the Plum Island Fajita Festival; and far more if you were to wrap the little buggers in good, pre-cooked bacon and grill or saute them.) [This message has been edited by Michael Cantor (edited September 07, 2008).] |
Well I left out the cream cheese and substituted a couple of spoonfuls of Miracle Whip. (light) I chopped up the avocado, nice and ripe, and doused it in lemon juice and rind. Then I threw the onion, mushroom, sausage sautee in the food processor and pulsed that up. Tied the whole thing up and put it in a fish basket that won't close because it's too big http://www.ablemuse.com/erato/ubbhtml/smile.gif but it keeps it off the grill and will protect the skin. We'll soon see. I should be able to post a picture when I get some colour going.
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Roy,
sounds yummy, but how well does avacado cook? I know it can be heated, as in guacamole in grilled sandwiches or slices of it in miso soup. Me, I like the Newfoundland delicacy of pan-fried cod with scruncheons (cubes of deep-fried lard). |
That's what I call useful poetry.
Has anyone ever done an anthology of cooking poems? There's a very fine one by Grevel Lindop entitled "Summer Pudding" and The Golden Gate has this good stanza on the pickling of olives: The salt’s mixed as the water’s heated. An egg’s released upon the brine. It floats! The first stage is completed. Phase two: In stratified design, Bands of plump olives and thick slices Of lemon, dusted well with spices, Are laid inside each pickling jar. Now into each packed reservoir A sluice of cooling brine is pouring. A seal of olive oil to spare The olives from the ambient air – And the jar’s set aside for storing. The lid’s screwed tightly; sighs are heaved; The label’s stuck: the task’s achieved. |
Brian, When I visited The Rock I was down on Water Street (is it?) for lunch and I asked the girl what was good today? "Try the special," she replied. Cod fish in a cream sauce with chives and crispy french fries. I'll never forget it!
Greg, That's good. We may be on to something here, speaking of bakeoffs! |
Here's an appetizer:
You clean some brussels sprouts and rub their little snouts in kosher salt and olive oil. Then bake at four-five-oh for half an hour or so and serve with goat cheese as a foil. |
Baked Salmon with Cream
a la tetrameter Shove some parsley down its throat and with the butter rub a coat around a five pound fish. Next, put it in a baking dish and pour a cup of cream around then bake ten minutes for each pound about 350 Fahrenheit. Peel and cube a cuke to bite sized chunks, then go and juice a lime and when the oven’s timer chimes remove the salmon from the heat. The juice and cukes you add toot suite, baste well, remove the foil – STOP! Reverse that or you’ll need a mop - return it to the rack to bake for 15 minutes, give or take a minute. Skin the fish before you serve it, take the sauce and pour some over everybody’s serving. Hot or cold this meal’s deserving admiration for a spell. Smaller cuts work just as well. I forgot to add these little tricks early on – around line six: cover well with Reynold’s foil then slide beneath the heating coil. [This message has been edited by Jerry Glenn Hartwig (edited September 07, 2008).] |
Undomesticated Whine
Somehow The Lord forgot 'bout me when passing out love's recipe. It's made my girl-life living hell - I've never learned to cook too well. I've ridden Harleys, they're a breeze compared to making Mac and Cheese. I've learned to dress up so exotic - My cupboard's bare, but it's erotic. I've ruined cornflakes, spoiled milk. There must be someone of my ilk who'll love me for myself, by jove, and not afix me to his stove. If I should capture some man's heart it wont be thru his belly-part. He'll never want me for my roast - or even for my melba toast. I'll dish fishsticks with dance and song, with apron, heels and black-lace thong, My servitude will be divine - he'll learn to take me out to dine. |
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