Subject: Broiled Salmon Steaks with Tartare Sauce
From: Unicorn (Unicorn@Indenial.com)
Date: Thu Nov 04 1999 - 08:46:58 EST
:::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Today's food funny is from a person known to me only as "madcap", and
I wanted to get it published before all those other joke ezines beat
me to it. This may be considered pun overload, but I love it
"World Restaurant"
{Hint: Read this one aloud...}
Waitress: Hawaii, Mister? You must be Hungary.
Gent: Yes, Siam. And I can't Rumania long, either. Venice lunch
ready?
Waitress: I'll Russia table. What are you Ghana Havre? Aix?
Gent: You want Tibet? I prefer Turkey. Can Jamaica cook step on the
Gaza bit?
Waitress: Odessa laugh! Alaska, but listen for her Wales.
Gent: I'm not Balkan. Just put a Cuba sugar in my Java.
Waitress: Don't you be Sicily, big boy. Sweden it yourself. I'm only
here to Serbia.
Gent: Denmark my check and call the Bosphorus, Egypt me. There's an
Eire. I hope he'll Kenya. I don't Bolivia know who I am!
Waitress: Canada noise! I don't Caribbean. You sure Ararat!
Gent: Samoa your wisecracks? What's got India? D'you think this
arguing Alps business? Why be so Chile? Be Nice!
Waitress: Don't Kiev me that Boulogne! Alemain do! Spain in the
neck. Pay your Czech and don't Kuwait. Abyssinia!
Gent (to himself): I'll come back with my France and Taiwan on
Zanzibar is open.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
The entree in our "Quick and Easy" menu couldn't get much easier than
this, and if you want to know a sure way to light up the Chef's face,
just give him salmon. This tartare sauce recipe might also make you
swear off the store-bought stuff.
Broiled Salmon Steaks with Tartare Sauce
4 to 6 salmon steaks
2 to 3 Tbs (30 - 45 ml) soy sauce
2 to 3 Tbs (30 - 45 ml) lemon juice
Marinade the salmon steaks in the soy sauce and lemon juice for 30
minutes. Place the salmon steaks, along with the marinade, in a
broiler pan about 6 inches (15 cm) below the heat source and broil
approximately 5 minutes per side, basting once or twice. The fish is
done when it is opaque and firm to the touch. Serves 4 to 6.
Tartare Sauce
1 cup (250 ml) mayonnaise
1 hard-boiled egg, finely chopped
2 Tbs (30 ml) finely chopped sweet pickle
or sweet pickle relish
1 Tbs (15 ml) finely chopped parsley
1 Tbs (15 ml) finely chopped shallots or onion
1 Tbs (15 ml) chopped capers (optional)
1 Tbs (15 ml) chopped green olives (optional)
1 Tbs (15 ml) lemon juice
1 tsp (5 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
Combine all ingredients in a small bowl. Makes about 1 1/4 cup (300
ml).
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