Subj : Free Breakfast was: Expir
To   : Shawn Highfield
From : Dave Drum
Date : Fri Feb 03 2023 04:57:00

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

 DD> I replied "Done. Steak and eggs w/hashbrown casserole. This ain't an
 DD> election year so Sleepy Joe is safe."

 SH> Nice!

 DD> I'm going to enjoy that breakfast. Very much.

 SH> That will be a good one.  One worth a light supper the night before. :)

You betcum, Red Ryder. And no plans for the rest of the day. I plan to
be carb loaded enough that my pillow will be whispering "C'mere Fat Boy"

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Steamed California Halibut on Rice Pillow
 Categories: Seafood, Rice, Vegetables, Wine
      Yield: 4 Servings
 
      1 lb California halibut filets or
           - steaks
      1    (2") piece fresh ginger;
           - julienned
      3    Green onions; julienned
      1 tb Soy sauce
      4 tb Rice wine (sake)
      2 c  Cooked rice
 
  Place filets in a shallow dish, cover with green onion
  and ginger. Combine liquid ingredients and pour over fish.
  Marinate fish for 10 minutes.
  
  TO STEAM FILETS: ** Use a bamboo or metal steamer. * Set
  steamer rack over boiling water. Water should not touch
  the rack. Place filets on a plate and set on the rack.
  Pour remaining marinade over filets, cover and steam 10
  minutes per inch thickness of filets. (No need to turn
  fish during cooking.) Fish is done when flesh turns opaque
  and flakes easily with a fork
  
  JUST BEFORE SERVING: Pack a 1/2 cup measure with cooked
  rice and turn out on individual dinner plates. Gently
  flatten the mound with the back of a spoon to form a round
  pillow shape. Serve the steamed fish on the rice pillows,
  pouring some hot marinade liquid over each fillet. Garnish
  with a slice of lemon and an onion flower.
  
  * Equipment Hint: The bamboo steamer is favored over metal
  steamers because condensation does not form on the bamboo
  during steaming.
  
  ** STEAMED SERENDIPITY: Steaming seafood is the first
  choice for many cooks, as they discover how moist and
  flavorful a steamed fish can be. As further reward, when
  you steam seafood you'll ring out the fat calories.
  
  Marinated in a light rice wine for just 10 minutes before
  cooking, the flavor and aroma of steamed California
  halibut is unparalleled. Steaming is the quintessential
  way to maximize the health and flavor benefits of this
  already healthy, tasty seafood. What's more, it is also a
  quick and easy way to prepare many varieties of the fresh,
  local California catch. (For a change, try this recipe
  with white sea bass, albacore, ling cod, sablefish or the
  ubiquitous California rockfish.)
  
  Makes 4 servings
  
  Adapted from source: California Seafood Council
  
  From: http://www.recipelink.com
  
  Uncle Dirty Dave's Archives
 
MMMMM
ood one.  One worth a light supper the night before. :)

And no plans for later in the day as I intend to be so carb loaded that
a nice nap will be necessary.   Bv)=


.... The law of gravity says no fair jumping up without coming back down.
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