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

Title: Filet of Sea Bass Wrapped w/Grilled Zucchini Shaves
Categories: Seafood, Squash, Vegetasbles, Citrus, Herbs
Yield: 4 Servings

1 md Zucchini; shaved or cut thin
- lengthwise
4 (120g/4 oz ea) filet of sea
- bass
2 Red sweet peppers; grilled
- on an open fire, peeled &
- sliced lengthwise
20 Pitted, sliced Kalamata
- olives
4 Fresh basil leaves; in
- chiffonade
1 cl Garlic; peeled, shaved
Salt & pepper
200 ml (3.5 oz) olive oil
Lemon juice

MMMMM---------------------------SAUCE--------------------------------
1 c Arak liquor
1 c Brandy
1 Bay leaf
1 Stalk of thyme
1 md White onion; rough chopped
1 Carrot; rough chopped
1 Fennel bulb; rough chopped
2 cl Garlic
1/2 kg (18 oz) red mullet fish
- bones
50 g (2 tb) tomato paste
100 ml (3.5 oz plain soy milk (or
- whipped cream)

RECIPE COURTESY: Rafik Jabarin, executive chef of the Tel
: Aviv Hilton

Add salt and pepper to the zucchini shaves, with a bit of
olive oil. Grill on a hot grill till you have grill marks
each side. Season the fish with salt and pepper, olive oil
and a bit of fresh-squeezed lemon juice. Wrap the fish
with the zucchini shavings.

Heat an oven to 200+|C/400+|F, bake the fish for 7 minutes.

In a hot pan, with some olive oil, toss the garlic
shavings; add the red peppers, basil, salt and pepper, and
a bit of lemon juice.

For the sauce, heat a pot, add olive oil, add the
vegetables and scorch them on fire; add tomato paste and
spices and keep cooking. Add the arak and brandy, and cook
for 5 minutes.

Add the fish stock and cook on low fire, till liquid is
reduced by half. Strain the liquid. Keep cooking on low
fire, till reduced to half, and sauce becomes thick. Add
the soy milk.

Adjust flavor, remove from fire.

MAKES: 4 servings

RECIPE FROM: http://www.israel21c.org

Uncle Dirty Dave's Archives

MMMMM

... I smell a rat. Did you bake it or fry it?
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Outpost BBS - bbs.outpostbbs.net:10123 (1:18/200)

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

Title: Zucchini Scapece Pasta w/Peas & Minty Cream Sauce
Categories: Pasta, Squash, Vegetables, Herbs, Cheese
Yield: 4 servings

1/4 c EVOO; more as needed
2 1/4 lb Medium zucchini; in 1/2"
- rounds
2 ts Kosher salt; more to taste
4 cl Garlic; fine chopped
1 ts Tsp. crushed red chile
- flakes
1/4 ts Dried oregano
2 Anchovies
1/2 c White wine vinegar
1 lb Fusilli lunghi bucati pasta
1/3 c Green peas
1/2 c (packed) fine grated
Parmigiano-Reggiano; more
- for garnish
1/4 c Coarse chopped parsley
- leaves
3 tb Heavy cream or mascarpone
- cheese
2 tb Fresh lemon juice
2 tb Unsalted butter
2 ts Fine grated lemon zest
1 tb Fine chopped fresh mint
- leaves; more for garnish
Fresh ground black pepper

To a large, wide pot set over medium-high heat, add the
oil. When it’s shimmering and hot, add the zucchini and
1 teaspoon of the salt, then cover and turn the heat to
medium. Cook, stirring every two minutes or so, until
soft and browned in spots, about 12 minutes. Using a
slotted spoon, transfer to a paper-towel-lined plate.
Transfer about 16 zucchini slices to a small bowl and
set aside.

Turn the heat to medium-low. If the pot looks dry, add 1
tablespoon of oil. Add the garlic, chile flakes,
oregano, and anchovies and cook, stirring continuously,
until fragrant, about 30 seconds. Add the zucchini on
the plate, the vinegar, and the remaining salt, then
turn the heat to medium-high and cook, stirring
frequently, until the vinegar has reduced slightly,
about 3 minutes. Using a potato masher, mash the
zucchini until you have a chunky sauce. Add the fusilli
and 4¾ cups of water and bring to a boil. Turn the heat
to medium, cover, and boil, stirring occasionally, until
the pasta is almost al dente, 7 - 8 minutes. (If the pot
looks dry, add water as needed.)

Uncover and add the peas, Parmigiano, parsley, cream,
lemon juice, butter, and lemon zest. Continue to simmer,
stirring frequently, until the fusilli is cooked and
coated in sauce, 3 - 5 minutes more. Stir in the mint
and salt and black pepper to taste.

To serve, divide among four bowls and top evenly with
the reserved zucchini slices, followed by additional
Parmigiano and mint.

By: Benjamin Kemper

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

MMMMM

... Totalitarianism & Capitalism go together like peanut butter & chocolate
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)