Subj : Shad
To   : DAVE DRUM
From : JIM WELLER
Date : Sun Jul 24 2022 19:31:00

-=> Quoting Dave Drum to Shawn Highfield <=-

 DD> This recipe uses salt-water shad. My local fresh-water shad were only
 DD> sun-fish sized (about 5" to 6" long) and it would be tought to fillet
 DD> them.  Bv)=  Not to mention they they are VERY bony.

I have never encountered any of the North American shads but by all
reports the salt water species are big enough to warrant catching
and eating, and delicious although bony. But the fresh water gizzard
shad are downright nasty. I have had imported Hilsa from south Asia
and they are indeed very, very tasty with a lot of fine bones so
they have to be eaten carefully.

The last of the Nigerian recipes. It is actually a Jamaican
influenced recipe from a New York City restaurant with a west
African seasoning mix.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Skinless Roast Chicken Breast Salad with Vegetable Chips
 Categories: Salads, Chicken, African, Caribbean, Chilies
      Yield: 2 Servings
 
      2    chicken breasts on the bone
      9 oz Each
           MARINADE:
    1/2 c  Oil
      3 tb African spice blend:
           Whole roasted cardamon;
           Turmeric
           Cumin; coriander and
           Nigerian cayenne
           In equal amounts
      2 tb Island jerk seasoning
           Fresh thyme
           Fresh cilantro
      1 ts Freshly ground pepper
 
  Trim fat and slightly pound chicken breast if boneless. Blend
  all spices and herbs with oil in a bowl or holding pan. Add
  chicken to spice mixture. Refrigerate and marinate for at least an
  hour.
  
  In a medium size saute pan on medium heat, add 2 teaspoons of
  desired oil. Let oil get almost smoking hot. Add chicken, skin
  side down, immediately. Let sear for 20 to 30 seconds or until
  golden brown. Turn over, removing all excess fat from the pan. Put
  into a 375 degree oven for 8 minutes if boneless and 15 to 18
  minutes with the bone in. When done, remove from pan and let it
  rest for 5 minutes so that the juices flow and relax through the
  meat.
  
  Peel skin off with a small knife and slice thin slices with a
  sharp slicing knife or chef's knife.
  
  Fan the meat over Wilted Mustard Greens. Drizzle the Spinach and
  Roasted Garlic Vinaigrette over the meat lightly and also on the
  plate. Garnish with fresh beet and carrot chips that have been
  slow roasted in a 275 degree oven.
  
  Chef's note: You can use any fresh greens or green mixture (i.e:
  mesclun mix, Romaine, green leaf or radicchio)
  
  Recipe courtesy of Dirk Zephir, Executive Chef of Soul Cafe.

MMMMM
 


Cheers

Jim


.... I once posed nude for an art class; they were making ceramic bowls.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

.