Zubrowka [...] My first taste was a straight shot, in theNow that I know I can get more in any Alberta hick town for mere $28
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.
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!
When Ray still lived in Yellowknife he would net, clean andThere's no roe in the fall. There would be in the spring run but
pickle hundreds of ciscoes every fall
I hope he kept the roe.
they are out of season then.
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.
Title: Seafood Lasagne with Brandied-Basil Cream Sauce
Yield: 12 Servings
8 c Ricotta cheese
1 1/2 c Grated Parmesan cheese
3/4 lb Provolone cheese;
6 Eggs
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
Recipes by: Chef Monroe Duncan
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