Subject: Swordfish Sandwiches with Olive Mayonnaise
From: Unicorn (unicorn@indenial.com)
Date: Thu Jun 19 2003 - 09:57:10 EDT
__________________________________________________
FOOD FUNNY
__________________________________________________
Here's one I know I have published before, but what the heck - it's
kinda cute. Thanks to reader Lillian Toka for sending it in this
time.
A preacher goes to a nursing home to meet an elderly parishioner. As
he is sitting there he notices a bowl of peanuts beside her bed and
takes one. As they talk, he can't help himself and eats one after
another. By the time they are through talking, the bowl is empty. He
says, "Ma'am, I'm so sorry, but I seem to have eaten all of your
peanuts."
"That's okay," she says. "They would have just sat there. Without my
teeth, all I can do is suck the chocolate off and put em back in the bowl."
__________________________________________________
TODAY'S RECIPE
__________________________________________________
The swordfish in today's recipe may be cooked in advance as the
recipe indicates, or you can grill it at your picnic location. For
many more tasty sandwiches and picnic recipes, please see issue #7 of
World Wide Recipes EXTRA! at http://www.worldwiderecipes.com
Swordfish Sandwiches with Olive Mayonnaise
2 - 3 swordfish steaks, about 1/2 inch (1 cm) thick
and 10 oz (280 g) each
Salt and freshly ground pepper to taste
2 Tbs (30 ml) olive oil
3/4 cup (180 ml) mayonnaise
1/2 cup Kalamata olives, pitted
2 Tbs (30 ml) capers, drained
1 Tbs (15 ml) lemon juice
1 - 2 cloves garlic, finely chopped
8 - 12 slices sourdough bread
1 - 2 ripe tomatoes, sliced
1 bunch arugula (rocket, roquette)
Season the swordfish with salt and pepper. Heat the oil in a skillet
over high heat and sear the steaks until barely done, about 3 minutes
per side. Remove the steaks from the pan and cut into strips.
Meanwhile, combine the mayonnaise, olives, capers, lemon juice, and
garlic in an electric blender and process until smooth. Coat half the
bread slices with the mayonnaise mixture and divide the swordfish
between them. Top with tomato, arugula, and the remaining bread.
Serves 4 to 6.
This archive was generated by hypermail 2b28 : Tue Jul 01 2003 - 00:00:02 EDT