Unicorn (Unicorn@Indenial.com)
Sat, 01 May 1999 08:11:12 -0400
:::::::::::::::::::::::::: FOOD FUNNY:::::::::::::::::::::::
Reader "Nancy" was the first of many to send me the following joke, or
as we say in the trade, chow chuckle.
Two cannibals meet one day. The first cannibal says, "You know, I
just can't seem to get a tender Missionary. I've baked them, I've
roasted them, I've stewed them, I've barbecued them, I've tried every
sort of marinade. I just can't seem to get them tender."
The second cannibal asks, "What kind of Missionary do you use?"
The other replied, "You know, the ones that hang out at that place at
the bend of the river. They have those brown cloaks with a rope
around the waist and they're sort of bald on top with a funny ring of
hair on their heads."
"Ah, ha!" the second cannibal replies. "No wonder... those are
friars!"
::::::::::::::::::::::: TODAY'S RECIPE :::::::::::::::::::::
This is one of my favorite ways to cook fish, and I think it works
particularly well with salmon. The dish calls for the marinated
lentils from Monday's edition, and I have reprinted it below for the
benefit of late-comers.
Roasted Salmon with Marinated Lentils
4 to 6 salmon steaks, about 1 inch (2.5 cm) thick
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) fresh lemon juice
Freshly ground black pepper to taste
1 Tbs (15 ml) butter or margarine
1 recipe Marinated Lentils (see below)
Lemon wedges for garnish
Combine the salmon steaks, soy sauce, lemon juice, and the black
pepper in a large bowl and toss to coat the salmon. Marinate at room
temperature for 10 minutes. Melt the butter in a large skillet over
high heat and cook the salmon steaks until browned on the bottom,
about 3 minutes. Turn the steaks over, add the reserved marinade to
the pan and place in a preheated 400F (200C) oven for 15 to 20
minutes, until the fish is firm and opaque in the center. Place a
portion of the lentils in the center of individual serving plates and
place the salmon steaks on top of the lentils. Garnish with a lemon
wedge. Serves 4 to 6.
Marinated Lentils
1 cup (250 ml) dried lentils, picked over and rinsed
2 cups (500 ml) canned or fresh chicken stock
1 carrot, finely chopped
1 small onion, finely chopped
1/2 tsp (2 ml) dried thyme
1 bay (laurel) leaf
Salt and freshly ground black pepper to taste
2 Tbs (30 ml) chopped fresh parsley
1 medium shallot, finely chopped
Light Vinaigrette Dressing (recipe below)
Lettuce leaves
2 Tbs (30 ml) chopped fresh chives
Combine the lentils, chicken broth, carrot, onion, thyme, bay leaf,
salt, and pepper in a saucepan and bring to a boil over high heat.
Reduce the heat and simmer until the lentils are tender, 30 to 45
minutes, adding more liquid if necessary. Drain the lentils and
transfer to a mixing bowl. Add the parsley, shallot, and vinaigrette
dressing and toss to combine thoroughly. Cover and marinate in the
refrigerator for at least 2 hours or overnight. Serve on a bed of
lettuce leaves, and sprinkle with fresh chives just prior to serving.
Serves 4 to 6.
This archive was generated by hypermail 2.0b3 on Sat May 01 1999 - 09:00:01 EDT