The piece de resistance was pasta with lobster, which
was a special treat, procured at appalling cost. I liked
it, though getting de luxe Canadian lobsters in the
middle of Germany was a quixotic gesture.

As my Nova Scotian friend would say, "I don't understand why people are so crazy about those bugs [lobsters]..."

I like them fine but won't pay a massive amount
extra for the privilege.

Here's a fishy recipe by one of my favorite chefs on one of my favorite

cooking

shows...

An interesting choice, this Andreas Viestad.

Title: Halibut with Herbs and Rosemary-Lemon Butter

4 1/3 lb (150g) halibut steaks

So far, so good, but it seems to me that
if the fish is to be let sit out, it
should be cooked to the just jiggly stage
rather than opaque all the way through.

Fine sea salt
1 c (2.5dl) plus 2 teaspoons
- chopped fresh parsley
1 c (2.5dl) chopped mixed fresh
- herbs, such as thyme,
- tarragon, mint, sweet
- balm and/or rosemary
5 Bay leaves, preferably
- fresh, finely chopped
2 t Dried or fresh marigold
- (optional)
2 Garlic cloves, chopped
1/2 (ca 1 dl) cup dry white wine
8 T (1 stick) unsalted butter
1 T Finely chopped fresh
- rosemary
1 t Finely chopped fresh thyme
1 t Finely chopped fresh
- tarragon
1 t Finely grated lemon zest
2 T (to 3T) fresh lemon juice
Freshly ground black pepper
4 Pesticide-free marigolds
- for garnish (optional)

But to my eye, that's quite a bit of overkill
in the greens department, though the choice of
herbs looks good (I'd go easy on the rosemary).

Chef's notes: "This is truly one of my favorite recipes. The herbs
will gently flavor the fish and the fabulous halibut will keep all
its natural qualities."

I'd not take his word for it and maybe cut
the herbs by a factor of 2 or 3.

Sean's notes: "I do not cook with wine so you can try substuting
chicken stock, vegetable stock, white grape juice, or ginger ale
instead depending on your individual tastes."

Sure, but wine really does make a difference
for the good in this kind of recipe.

MM'd by Sean Dennis (1:18/200@Fidonet) on 8 August 2017.

Thank you.

Hobo steak
categories: California, beef, main
servings: 2 to 4

1 (3-in-thick) New York steak
freshly ground pepper
1 (1/4-in-thick) strip beef fat
- as wide as steak is thick, or several smaller pieces
1 c salt
2 Tb water
sourdough French bread, sliced 3 x 1 1/2 x 1/4, toasted
1/2 c unsalted butter

Season steak with pepper. Wrap fat around steak to
cover sides completely but not top or bottom of steak.
Tie around sides with 1 string near top or bottom of
steak. Tie another string over steak to hold fat
securely. Combine salt and water to make mush. Mound
mush over top of steak, covering meat completely.

Place steak under broiler and broil 8 to 10 min,
depending on size. Remove salt crust, keeping crust
in 1 piece. Turn steak over and place salt on other
side. Broil another 8 to 10 min.

Remove steak from oven and discard salt and fat.
Slice meat, cutting slightly on diagonal. Heat butter
in chafing dish or large skillet until foaming and
lightly browned. Place meat, few slices at time, in
foaming butter. Cook to desired degree of doneness.
Allow about 1 min on each side for rare. Place each
slice of meat on a slice of toast and spoon some of
hot butter over.

Dave Chasen via Rose Dosti, LA Times 11/3/94
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MICHAEL LOO wrote to SEAN DENNIS <=-

As my Nova Scotian friend would say, "I don't understand why people are so crazy about those bugs [lobsters]..."

I like them fine but won't pay a massive amount
extra for the privilege.

I've had lobster maybe twice in my life. Once at Red Lobster, the other at Long John Silver's and their "lobster bites". I love seafood but I don't like paying a lot for it either.

An interesting choice, this Andreas Viestad.

He's a very intersesting backstory too. His show, "New Scandinavian Cooking", has been a long-time favorite on PBS. I've always enjoyed it because, like my beloved Bob Ross, Andreas has a very relaxing, composed, easygoing persona.

I'd not take his word for it and maybe cut
the herbs by a factor of 2 or 3.

I will have to try that. I'd like to make this recipe one of these days.

Sean's notes: "I do not cook with wine so you can try substuting
chicken stock, vegetable stock, white grape juice, or ginger ale
instead depending on your individual tastes."

Sure, but wine really does make a difference
for the good in this kind of recipe.

I could see that however when I drink wine, all I can taste is rotten grape juice. A hangup of mine.

MM'd by Sean Dennis (1:18/200@Fidonet) on 8 August 2017.

Thank you.

You're quite welcome. When I worked seconds and thirds over at John Deere, I'd spend the time if I didn't have anything else to do converting recipes.

Hobo steak

That sounds really good too. Once I get my teeth back, one of the first things I'm wanting to do once I'm fully healed is bite into a steak. I miss steak, nuts, and other crunchy stuff.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Georgia Smothered Chicken
Categories: Poultry
Yield: 4 servings

1 md Fryer, cut in pieces
1 x Salt\pepper to taste
4 tb Margarine
4 tb Flour
1 x Juice of 1/2 lemon
2 tb Worcestershire sauce
1 1/2 c Water

Season chicken with salt and pepper. Let stand 1 hour. Place
chicken in a 9 by 13 inch Pyrex dish. Dot with margarine. Sprinkle
with flour. Bake at 500 degrees until brown. Reduce heat to 350
degrees. Add lemon juice, worcestershire sauce and water. Cover
tightly with foil. Continue baking 1 to 1 1/2 hours, basting
occasionally. Gravy may be thickened if desired.

MMMMM

Later,
Sean
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