Subj : Re: Corn & Frito Salad
To   : The Lizard Master
From : Dave Drum
Date : Tue Oct 31 2023 05:30:00

-=> The Lizard Master wrote to Ben Collver <=-

 > LM> So I made this tonight along with Mary Me Pasta from a few posts ago.
 > LM> Really enjoyed it for picking up two random Fido cooking posts!
 
Welcome to the National Cooking Echo. You may get a welcome and a "rocket"
from our esteemed moderator about this being a "real names" echo. As with
most things in life there is a work-around. If your BBS requires using
an alias (some do - especially the gaming ones) you can just sign your
posts with a real/believable name.
 
 > Fun!  How was the food?
 >
 > No red onions nor dried tomatoes in the grocery store?  I hope it isn't
 > in a food desert.

 TLM> My wife doesn't like onions, subbing lettuce wasn't the best move haha.

As I said about work arounds ,,, there's one for this as well. In a salad
you (or similar) just cut the onion large enough that it can be picked out 
and put to the side easily. In a cooked dish, in many/most cases you can 
cut the onion small enough that as it cooks down and blends in it becomes
visually undetectable.

Here's a tasty recipe in which the onions are hidden very neatly (as long
as you don't give away the title)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sayyadieh (Fish w/Rice & Onion Sauce)
 Categories: Seafood, Vegetables, Rice, Citrus, Nuts
      Yield: 4 Servings
 
  1 1/4 lb Onions; sliced
      5 tb Extra virgin olive oil
      2    Fish or chicken bouillon
           - cubes
           Salt & black pepper
    1/2 ts Ground cumin
    1/2 ts Ground allspice
  1 1/2 c  Long-grain or washed basmati
           - rice
      4    (6 oz ea) fish filets *
      1    Lemon; cut in half
    2/3 c  Pine nuts
           Sauteed baby green beans or
           - sliced zucchini (to serve)
 
  * Use skinned filets of white fish such as bream, turbot,
  haddock or cod.
  
  In a large saucepan, fry the onions in 2 1/2 tablespoons
  oil over low heat, with the lid on until they're soft and
  translucent, stirring occasionally. Remove lid and
  continue to cook until the onions are dark brown and
  caramelized.
  
  Blend the onions into a cream in a food processor. Return
  to pan.
  
  Add about 4 1/2 cups boiling water and crumbled bouillon
  cubes; season with salt, pepper, cumin and allspice and
  simmer for about 10 minutes.
  
  Pour out the onion stock to measure the quantity you need
  for cooking rice. Return 2 1/2 cups to the pan and put the
  rest aside to use as the sauce.
  
  Add rice and a pinch of salt, stir well and simmer low,
  covered, for about 10-18 minutes or until rice is tender.
  (Some brands that claim not to be parboiled or precooked
  now take as little as 8-10 minutes, so read the
  information on the package. Set rice aside until served.
  
  Pan-fry fish filets, seasoned with salt and pepper, in
  the remaining oil for 2-3 minutes on each side until flesh
  just beings to flake. Squeeze a little lemon juice over
  them.
  
  Fry the pine nuts in a drop of oil until lightly browned.
  Reheat the onion sauce, adding a little lemon juice to
  taste.
  
  Serve rice heaped in a mound with the sauce poured over.
  Arrange the pieces of fish on top or around the rice and
  sprinkle with pine nuts. Serve with sauteed baby green
  beans or sliced zucchini.
  
  "The distinctive feature of this fish and rice dish from
  Lebanon is the flavor of caramelized onions in the brown
  broth that suffuses the rice and colors it a pale brown."
  
  Servings: 4
  
  From: Arabesque: A Taste of Morocco, Turkey and Lebanon by
  Claudia Roden
  
  Adapted from source: Ellen Sweets; The Denver Post
  
  From: http://www.recipelink.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "All recipes are adaptable." -- Dave Drum
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