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  • Re: Asian was: Greek was

    From Shawn Highfield@1:154/700 to Dave Drum on Wed Jul 24 06:11:00 2024
    Hi Dave,
    On <Wed, 23 Jul 24>, you wrote me:

    Here's an other seafood thing I made up one night and Meal Mastered
    it since it was a hit when I served it. Gonna have to swap ion soe GF pasta if you do it at hoe, though.

    I can pretty much change any recipe to suit Andrea now. It's been enough
    years and I have enough various flour types etc.

    I saved it as she does like a (sort of) Alfredo. ;)

    Shawn


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  • From Dave Drum@1:2320/105 to Shawn Highfield on Thu Jul 25 05:47:00 2024
    Shawn Highfield wrote to Dave Drum <=-

    Here's an other seafood thing I made up one night and Meal Mastered
    it since it was a hit when I served it. Gonna have to swap ion soe GF pasta if you do it at hoe, though.

    I can pretty much change any recipe to suit Andrea now. It's been
    enough years and I have enough various flour types etc.

    I saved it as she does like a (sort of) Alfredo. ;)

    Here's another of my favourites I first made after having it in a sit
    down restaurant. Of couse these days I buy this from my local fish shop (Robert's Seafood - since 1916) as it's very good and lots easier than
    making it in my tiny, cramped kitchen.

    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 @ 375oF/190oC. 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

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  • From Shawn Highfield@1:154/700 to Dave Drum on Fri Jul 26 07:10:00 2024
    Hi Dave,
    On <Fri, 25 Jul 24>, you wrote me:

    Here's another of my favourites I first made after having it in a sit
    down restaurant. Of couse these days I buy this from my local fish
    shop (Robert's Seafood - since 1916) as it's very good and lots
    Title: Baked Stuffed Flounder

    Cramped tiny kitchen is something I know about. :) I'll give this a shot
    when I close up the tin can for the winter. I /could/ do it here as I do
    have a nice electric oven that works a treat (gas stove and oven broken
    and won't spend the money to fix propane lines). Picked up a camping
    stove for the burner. Honestly haven't missed the big stove this year, as
    I tend to use teh BBQ a lot here since I don't have one at home. (Apartment living)

    Shawn


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