Yum. Another recipe.
 

Cooked a Snoek last night. It was, unfortunately, a frozen snoek shipped in
from South Africa, but it was still tasty as hell, with a very
distinguishable flavor.

For those who don't know (like me), a snoek is apparently (according to one
website) a type of Barracuda. According to another, its a sal****er Pike (at
least it fillets like one), and according to the slices of fish I got, it
looks like an eel, or maybe a barbel. The slices were about a foot long,
about 1 inch thick, and about 4 inches tall. Very strange. Also very bony,
with two sets of 'Y' bones in the abdomen.

First I had to fillet it...not a simple task, but I managed to get every
bone out and still have abundant meat for dinner. Its a scaleless fish, so I
left the skin on, and scored the skin a few times to reduce curling.

I barbequed the fillets over hot coals, first with the skin side down, and
basted the meat side with an Apricot sauce. (large glob of Mango Chutney,
large glob of Apricot jam, big squirt of honey, dash of vinegar, dash of
olive oil, pinch of salt, spoonful of sugar, dash of soy sauce). Rolled the
fillets over, painted on some more sauce, and let the meat side get
caramelized.

Served it with buttered snap beans and toasted pine nuts, and baby potatoes
glazed in soy and pepper. Washed it down with a nice South African Pinotage.

Yum.

Merry Christmas, everyone!!

--riverman

Yum. Another recipe.
 

"riverman" wrote in message
...

For those who don't know (like me), a snoek is apparently (according to
one
website) a type of Barracuda. According to another, its a sal****er Pike
(at
least it fillets like one), and according to the slices of fish I got, it
looks like an eel, or maybe a barbel. The slices were about a foot long,
about 1 inch thick, and about 4 inches tall. Very strange. Also very bony,
with two sets of 'Y' bones in the abdomen.

Sounds like a descendant of the pike if it has Y bones... Awesome dinner,
had my mouth watering!

Merry Christmas, everyone!!

Same to you and yours

Jeff T.

Yum. Another recipe.
 

riverman wrote:

Cooked a Snoek last night.
...
Yum.

Merry Christmas, everyone!!

Yum, indeed. Sounds good, Myron. I didn't get out goose hunting this
year so the Holiday Feast here at Chez Forty is gonna be deep fried
calamari with dried tomato and chipotle aioli, cioppino ala Forty,
and an orange, avocado and endive salad. I love a feast !

The joys of the season to all in roffiana !!

--
Ken Fortenberry

Yum. Another recipe.
 

Forty writes:
the Holiday Feast here at Chez Forty is gonna be deep fried
calamari with dried tomato and chipotle aioli, cioppino ala Forty,
and an orange, avocado and endive salad

My wife(born a Cappiarola) would heartily approve. At our place, we mix the
Italian specialities with my WASPy mix of cocktail shrimp, prime rib and all
Tom

Yum. Another recipe.
 

"Tom Littleton" wrote in message
...
Forty writes:
the Holiday Feast here at Chez Forty is gonna be deep fried
calamari with dried tomato and chipotle aioli, cioppino ala Forty,
and an orange, avocado and endive salad

My wife(born a Cappiarola) would heartily approve. At our place, we mix
the
Italian specialities with my WASPy mix of cocktail shrimp, prime rib and
all
Tom

Buncha friggin' commies!

THE proper Christmas dinner was, is , and always will be; Roasted turkey
(without any sordid aberrations of mixtures of *anything* stuffed in its
body cavity), mashed taters, giblet gravy (made from scratch and containing
none of that smoke-in-the-bottle crap), a pan of cornbread dressing (made
with about a cup of homegrown sage), cranberry sauce (the kind that comes in
a can and wiggles like Jello), and for dessert a pumpkin pie and that red
Jello dish with all that stringy stuff in it.

If you don't like the traditional Christmas Dinner and want to eat all that
EYE-talian stuff, go get your own damn holiday and call it All Mobster's Eve
or Saint Soprano's Day or something.

Danl

Yum. Another recipe.
 

"Danl" wrote in message
...
THE proper Christmas dinner was, is , and always will be; Roasted turkey
(without any sordid aberrations of mixtures of *anything* stuffed in its
body cavity), mashed taters, giblet gravy (made from scratch and
containing
none of that smoke-in-the-bottle crap), a pan of cornbread dressing (made
with about a cup of homegrown sage), cranberry sauce (the kind that comes
in
a can and wiggles like Jello), and for dessert a pumpkin pie and that red
Jello dish with all that stringy stuff in it.

If you don't like the traditional Christmas Dinner and want to eat all
that
EYE-talian stuff, go get your own damn holiday and call it All Mobster's
Eve
or Saint Soprano's Day or something.

Danl

I'm slow cookin' a venison tenderloin in the crock-pot with potatoes,
carrots, onions (white and yellar), mushrooms, various spices--includin'
bayleaf, garlic, brown sugar, honey, lemon juices, meat soakin' up red wine
marinade even as I type. Is that ok, or do I just toss it and begin again?

Op --no cook, but one hell of an eater--

Yum. Another recipe.
 

Guyz-N-Flyz wrote:

"Danl" properly noted:

THE proper Christmas dinner was, is , and always will be; Roasted turkey
(without any sordid aberrations of mixtures of *anything* stuffed in its
body cavity), mashed taters, giblet gravy (made from scratch and

op deerly sinned and asked:

Is that ok, or do I just toss it and begin again?



to which i respond:

definitely toss it. uh... any way you can toss it over here? i'll pay
overnight delivery.

jeff (who's evening dining will be limited to the consumption of 2
bottles of wine followed by a bottle of 10 year old port and perhaps a
case of beer - gifts of the season from folks in whom kindness and the
xmas spirit abides. so far, none of the kind souls have gifted me a hot
meal, so i'll just have to make do.)

Yum. Another recipe.
 

"Danl" wrote in message
...
THE proper Christmas dinner was, is , and always will be; Roasted turkey
(without any sordid aberrations of mixtures of *anything* stuffed in its
body cavity), mashed taters, giblet gravy (made from scratch and
containing
none of that smoke-in-the-bottle crap), a pan of cornbread dressing (made
with about a cup of homegrown sage), cranberry sauce (the kind that comes
in
a can and wiggles like Jello), and for dessert a pumpkin pie and that red
Jello dish with all that stringy stuff in it.

Piffle. Hash brownies and egg nog for breakfast. Then eat anything (and
everything) you can find the rest of the day. Hint: hide the hash brownies
because it's *bad* if that's all you have to eat...
--
Stan Gula
http://gula.org/roffswaps

Yum. Another recipe.
 

Dan'l notes:
If you don't like the traditional Christmas Dinner and want to eat all that
EYE-talian stuff, go get your own damn holiday and call it All Mobster's Eve
or Saint Soprano's Day or something.

Duly noted....Lisa says her people will be in touch with you shortlyg........
Tom

Yum. Another recipe.
 

"Guyz-N-Flyz" wrote
I'm slow cookin' a venison tenderloin in the crock-pot with potatoes,
carrots, onions (white and yellar), mushrooms, various spices--includin'
bayleaf, garlic, brown sugar, honey, lemon juices, meat soakin' up red
wine
marinade even as I type. Is that ok, or do I just toss it and begin
again?

Op --no cook, but one hell of an eater--

me and ms. speight will be there by, oh, say, 8ish...

yfitp
wayno & ree (that "f" was plural)