• 826 Zubrowka, seafood

    From MICHAEL LOO@1:123/140 to JIM WELLER on Tuesday, August 20, 2019 09:43:08
    Zubrowka [...] My first taste was a straight shot, in the
    approved Polish manner. But I do foresee baking and cocktail applications, including poured over ice cream as a base for
    sundaes.
    I'd be inclined to put it in the freezer and save it
    for special 1/2 to 1 oz occasions.
    Now that I know I can get more in any Alberta hick town for mere $28
    per 26 ozer, there's no need to hoard it. And it turns out to
    really kick vanilla ice cream up a notch. Of course so does a few
    drops of vanilla extract or buying a better grade of ice cream!

    The better grade of ice cream is as likely to give you more
    butterfat as better flavor. And more natural vanilla may not do
    as much good as a kick of vanillin (or coumarin?); I'm thinking of
    the Adams mixture of natural and artificial vanilla that Kathy Pitts
    gave me as a token of esteem or something - it was actually very
    fragrant and nice and obviously an effort to duplicate the effect of
    Mexican vanilla.

    When Ray still lived in Yellowknife he would net, clean and
    pickle hundreds of ciscoes every fall
    I hope he kept the roe.
    There's no roe in the fall. There would be in the spring run but
    they are out of season then.

    Smart fish wardens. But in Europe I've had roe, supposedly
    fresh, from some of the whitefish in the winter.

    How big were these fish?
    They run from a just a few ounces for young ones up to 1 pound,
    sometimes 2, rarely more. Ray released the smallest ones, kept the
    8 to 10 inch ones for pickling (and freezing whole for ice fishing
    bait) and if he got any around 2 pounds, filleted them for frying
    while fresh or freezing for cooking later on.

    A 2-lb fish would be prized, but, you know, a 12-oz 12-in one
    would be more prime eating.

    Title: Seafood Lasagne with Brandied-Basil Cream Sauce
    Yield: 12 Servings

    A mighty hefty lasagna - what looks to be 1/3 lb of seafood
    and in the neighborhood of 1/2 lb of dairy product per person.

    8 c Ricotta cheese
    1 1/2 c Grated Parmesan cheese

    Lots too much. Two or three times too much.

    3/4 lb Provolone cheese;

    That is just so perverted.

    6 Eggs

    Too much.

    24 Fresh basil leaf; chopped
    1 tb Black pepper
    1 lb Lasagna noodles; cooked
    24 lg Shrimp; cut lengthwise,
    Peeled and deveined
    1 lb Lump crabmeat;
    -picked over
    2 lb Sea scallops; large dice
    9 sl Provolone cheese
    Brandied-basil cream sauce
    2 cups Heavy cream
    1/2 cup Cognac or brandy
    12 Fresh basil leaves; chopped
    1 cup Shrimp stock
    1/2 cup Grated Parmesan cheese
    Salt and white pepper; to taste

    The sauce I can mostly agree with except for the
    cheese, which being an old-school cook I am very
    suspicious of in seafood dishes.

    Recipes by: Chef Monroe Duncan

    Oh. 400 lb madman.

    Steak a la Victor Hugo
    categories: French, celebrity, main
    servings: 1 or 2

    1 porterhouse steak
    h - Victor Hugo sauce
    1/2 ts shallot, finely chopped
    1 Tb tarragon vinegar
    1/3 c butter
    2 egg yolks
    1 ts lemon juice
    1 ts meat extract
    1/2 ts horseradish

    Broil the steak.

    Simmer the chopped shallot in vinegar for 5 min.

    Divide the butter in thirds. Add 1 piece to a
    mixture of the shallot vinegar, egg yolks, lemon
    juice, and meat extract.

    Cook over hot water, stirring constantly. As soon
    as the butter is melted, add the second piece,
    then the third piece. When the mixture thickens,
    add the horseradish.

    after Tess M, reciperascal.com
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