Subj : Meal Time was: Asian Food
To   : Ruth Haffly
From : Dave Drum
Date : Wed Apr 05 2023 05:25:00

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I enjoy making food for others to enjoy more than I enjoy making food
 DD> for my own consumption. And, given my tiny, poorly laid out kitchen,
 DD> it's much more enjoyable for me to eat out. Or make bulk quantities of
 DD> some favourites and nuke it back to life later.

 RH> I'm still cooking for 2 altho Steve is doing quite a bit more these
 RH> days. Meals aren't usually very fancy but we're well fed. Working on
 RH> eating down a well stocked freezer, basically buying fruits, veggies,
 RH> bread to go with the meats we have on hand.

I cook for myself. My body's schedule and Dennis' body schedule are very
different. He's the same age as I am (plus 2 months) and we're best buds.
But he sometimes has breakfast al late as 2 o'clock in the afternoon. And
then supper after I'm already in the sack. It's a little flustrating when
I've whipped up something I'm especially proud of and wish to share. But,
we remain friends.

 DD> Here's another Goanese recipe which is on my "Round Tuit" list. You
 DD> can control the heat bu picking which red chilies you use - I think
 DD> I'll go with ripe Anaheim/Numex rather than Thai or cayenne/tabasco
 DD> chilies.

 DD>       Title: Goanese Curried Fish
 DD>  Categories: Asian, Seafood, Chilies, Curry
 DD>       Yield: 2 Servings

 RH> We don't do as much fresh fish as we used to, partly because we're not
 RH> right on the coast as we were at various times. We have cut back on
 RH> portion size of a lot of things, even meats, as the appetite has
 RH> decreased with age.

I do a fair amount of fish ... of the freshwater varieties. I have two
fish markets here where I can get native fish (catfish, buffalo, drum,
Copi (the new name for the Asian carp), turtle, etc. Or, at Roberts, I
can get saltwater varieties, both frozen and fresh(ish) flown-in stuff.

I've not made this for a few years. But, it's a favourite. And I can
buy it in single (or double) portions ready-to-cook at Robert's Fish
Market. Which is very convenient

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Stuffed Flounder
 Categories: Seafood, Stuffing, Breads
      Yield: 4 Servings
 
      4    (1 1/4 lb/500 g) flounders
    1/2 c  Celery; chopped fine
      1 cl Minced garlic
      8 tb Butter
    1/2 lb (225 g) shrimp; boiled,
           - chopped
    1/2 lb (225 g) crabmeat; picked
      1 lg Egg; slightly beaten
    1/2 c  Chopped green onions
      1 c  Bread crumbs or panko
      2 tb Chopped parsley
           Salt, pepper & cayenne
 
  Saute celery, onions and garlic in 4 tb melted butter.
  Add bread crumbs, shrimp, crabmeat and parsley. Mix well.
  Season to taste with salt, pepper and cayenne.
  
  Split thick side of each flounder, lengthwise and cross-
  wise, and loosen meat from bone of fish to form a pocket
  for stuffing.
  
  Brush well with additional melted buttter, salt & pepper.
  Stuff pocket with dressing.
  
  Melt remaining 4 tb butter in shallow baking pan. Place
  fish in pan. Cover and bake @ 375-|F/190-|C. for about 30
  minutes. Remove cover and bake additional 5 minutes.
  
  Courtesy Illinois Bell Telephone Pioneers
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM
..
.... "The only journey is the one within." -- Ranier Maria Rilke
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