Mmmmmmm.....fish!

Rinse, thoroughly, one and a half cups of basmati rice. Put the rice in a
four quart sauce pan and add cold water to cover plus about a half inch.
Bring to a boil and reduce heat to low. Allow to steam for about ten
minutes and then check to see if the rice is done.

Meanwhile........

Cut one medium green bell pepper and one medium poblano into wide strips.
Cut one large yellow onion into medium wedges. Cut four LARGE garlic toes
into chunks about the size of peas......or maybe garbanzo beans. Ditto one
stalk of celery. Cut two hot Hungarian sausages (or chorizo, or andoui, or
pepperoni, or......) into 1/4 inch rings. Cut twelve ounces of mushrooms of
choice into big chunks.

Heat a large sauté pan over high heat for a couple of minutes. Add roughly
two tablespoons of extra virgin olive, and immediately add the mushrooms.
Stir continuously until the mushrooms sweat......the sizzling noise stops
and is replaced by a bubbling noise. Keep at high heat until the moisture
is evaporated. Reduce heat (the sizzling has once again replace the
boiling) to medium low and stir occasionally until the mushrooms are nicely
browned and have lost most of their moisture. Remove mushrooms to a bowl.
Add another tablespoon or so of olive oil and brown the sausage by the same
method. Introduce the sausage to the bowled mushrooms. You should now have
a nice brown residue stuck to the bottom of the pan, along with a fair
quantity of olive oil and meat fat. This is good.

Turn burner back on high and add the chopped vegetables. Stir continuously
till the onions turn translucent. Scrape all of the brown goodies of the
bottom of the pan while stirring. Sprinkle on about a tablespoon of
McCormich Creole Seasoning (ingredients: salt, dextrose, spices {including
red pepper and black pepper, paprika, onion, garlic and silicon dioxide
[sand{added to make free flowing}], and God only knows what else). Add one
ten ounce can of La Victoria Green Chile Enchilada Sauce
(ingredients:......well, you don't want to know.....essentially, mild green
chilies [probably poblanos] so-called green tomatoes [most certainly not
tomatoes at all, but tomatillos], and a bunch of other stuff). Return
sausage and mushrooms to the pan and stir together. Place one pound of
catfish fillets cut into large chunks of top of vegetable, sausage, mushroom
blend. Sprinkle enough of the McCormick Creole seasoning on the fish to
cover lightly. Bring the whole mess to a boil, cover, and simmer over low
heat for about ten minutes till fish is done.

Serve over rice. Add coarsely chopped cilantro and chunks of tomatoes as
garnish. Best with a bottle of three buck Chuck and a good bread. Thinly
sliced room temp Gruyere is a nice accompaniment.

Wolfgang
who probably doesn't need to add that a splash of hot sauce or finely minced
chilies of choice will also work for those who are of a mind to.

Wolfgang wrote:
who probably doesn't need to add that a splash of hot sauce or finely
minced
chilies of choice will also work for those who are of a mind to.

Freaking elitist, if God wanted you to fancify the lowly catfish, He
wouldn't have invented corn meal, hush puppies, and the deep fat fryer.

On Tue, 8 Feb 2005 20:56:44 -0600, "Wolfgang"
wrote:

snip a long damn recipe

Sounds good, but complex. This one doesn't involve fish and is
therefore OT, but is damn good, simple, and will drive you out of your
mind as it cooks.

It has 4 ingredients, takes 2 minutes to prepare, two hours to cook.

A 3-5 lb pork loin
A Bottle of Goya Mojo Criollo Sauce (available at your ethnic grocer)
Vigo Yellow Rice
Beer

1) Put pork loin in shallow roasting pan
2) Pour Bottle of Mojo Criollo Sauce over Pork Loin
3) Roast in 350 degree oven for about 2 hours.
4) About 45 minutes before the pork is done, cook the Vigo yellow
rice according to the directions.

Meat should fall apart when attacked with a fork. Tear it up and
spread it over the rice with some of the sauce.

Oh, the beer is to drink while it cooks and while you eat it...

Good luck surviving the last hour of it cooking. The aroma will make
your stomach will rumble like an out-of-balance Maytag,

If you want to foo-foo it up (ala' Wolfgang), you can..

Add coarsely chopped cilantro and chunks of tomatoes as
garnish. Best with a bottle of three buck Chuck and a good bread. Thinly
sliced room temp Gruyere is a nice accompaniment.

And enjoy.
Chuck

"Chuck Wise" wrote in message
...
On Tue, 8 Feb 2005 20:56:44 -0600, "Wolfgang"
wrote:

snip a long damn recipe

Sounds good, but complex.

Think of it as an adventure. Those who recount tales of adventure have a
propensity (however slight) to make it look a bit more harrowing than it
probably was.

This one doesn't involve fish and is
therefore OT,

Life, if you think about it, is off topic. We deal with it.

but is damn good, simple, and will drive you out of your
mind as it cooks.

It has 4 ingredients, takes 2 minutes to prepare, two hours to cook.

A 3-5 lb pork loin
A Bottle of Goya Mojo Criollo Sauce (available at your ethnic grocer)
Vigo Yellow Rice
Beer

1) Put pork loin in shallow roasting pan
2) Pour Bottle of Mojo Criollo Sauce over Pork Loin
3) Roast in 350 degree oven for about 2 hours.
4) About 45 minutes before the pork is done, cook the Vigo yellow
rice according to the directions.

Meat should fall apart when attacked with a fork. Tear it up and
spread it over the rice with some of the sauce.

Oh, the beer is to drink while it cooks and while you eat it...

Good luck surviving the last hour of it cooking. The aroma will make
your stomach will rumble like an out-of-balance Maytag,

Generally (I make enough exceptions to keep this policy from obtaining the
force of law) I prefer something more than just meat and starch, but this
sounds good enough to eat. However, I'd be inclined to forego the rice and
throw the meat on a slab of bread.......I DO love a good pork sandwich, in
all its multifarious mouth-watering forms.

If you want to foo-foo it up (ala' Wolfgang), you can..

Ah.....well!

First thing that comes to mind is buying more beer.....something like a
Scotch ale would work nicely with the mojo criollo, I think.....and
injecting that bad boy with a bottle's worth, or so. And/or, bearing in
mind that Becky and I both giggle uncontrollably whenever someone says "too
much garlic", I believe I might slit that pig and stab it with a couple
dozen half toes......havlsies spread the flavor better than whole......whole
gives you bigger chunks of yummy garlic.

Mustard......mustard is good......rubbed, slathered, injected, whatever.

And side dishes......mmmmmmm.....veggies! Brussels
sprouts.....steamed.....that's it, just plain steamed......well, maybe a
little melted butter.....um.....with a touch of lemon balm......or
tarragon.....tarragon is good!

And....and....

And enjoy.
Chuck

Yeah, that's it!

Bon apetit!

Wolfgang
who despite mr. knight's scurrilous and unprovoked contra-gastronomical
sneak attack, just finished wednesday's leftovers and found them still good.
and it weren't hurt none by a glass of box-o-wine and graham crackers with
chunky peanut butter and raspberry jam for dessert........followed by just a
wee bit of the leftover gruyere and some more box-o-wine.

Wolfgang

"Wolfgang" wrote in message
...

"Chuck Wise" wrote in message
...
On Tue, 8 Feb 2005 20:56:44 -0600, "Wolfgang"
wrote:

snip a long damn recipe

Sounds good, but complex.

Think of it as an adventure. Those who recount tales of adventure have a
propensity (however slight) to make it look a bit more harrowing than it
probably was.

This one doesn't involve fish and is
therefore OT,

Life, if you think about it, is off topic. We deal with it.

(substantial snip)

Wolfgang
who despite mr. knight's scurrilous and unprovoked contra-gastronomical
sneak attack, just finished wednesday's leftovers and found them still
good. and it weren't hurt none by a glass of box-o-wine and graham
crackers with chunky peanut butter and raspberry jam for
dessert........followed by just a wee bit of the leftover gruyere and some
more box-o-wine.

Wolfgang

your finest post in quite a while, imho. totally honest, wonderfully
devoid of devious intracacies.

your friend in the old north state
wayno

"Wayne Harrison" wrote in message
. com...

your finest post in quite a while, imho. totally honest, wonderfully
devoid of devious intracacies.

Much ink has been spilt over the beneficence of shared vittles. Better than
spilling blood, sez I. They who break bread together ain't got much time or
energy left for breaking heads.

your friend in the old north state

Indeed. Who knows it better?

Wolfgang

On Fri, 11 Feb 2005 18:40:42 -0600, "Wolfgang"
wrote:


"Chuck Wise" wrote in message
.. .
On Tue, 8 Feb 2005 20:56:44 -0600, "Wolfgang"
wrote:


Generally (I make enough exceptions to keep this policy from obtaining the
force of law) I prefer something more than just meat and starch, but this
sounds good enough to eat. However, I'd be inclined to forego the rice and
throw the meat on a slab of bread.......I DO love a good pork sandwich, in
all its multifarious mouth-watering forms.


Wolfgang, it's just damn good.
If you don't like it, you can mail me the leftovers.

I've eaten it on a sandwich, leftover cold out of a bowl, over rice,
by itself. It's freaking good, cheap, easy, and delicious. I've
even thrown it into omelets with a litte bit o' good cheese.

First thing that comes to mind is buying more beer.....something like a
Scotch ale would work nicely with the mojo criollo, I think.....and
injecting that bad boy with a bottle's worth, or so. And/or, bearing in
mind that Becky and I both giggle uncontrollably whenever someone says "too
much garlic", I believe I might slit that pig and stab it with a couple
dozen half toes......havlsies spread the flavor better than whole......whole
gives you bigger chunks of yummy garlic.


"Too much garlic"? No such thing, Too much money, too much sex, too
much whiskey, but never too much garlic. Or too much good beer. Of
course, this brings to mind my garlic-spiked boneless leg of lamb with
mint-currant jelly, bit I digress....

(Scotch ale would work, but try a Red Stripe - or Carta Blanca/Dos
Equis with this one.)


Mustard......mustard is good......rubbed, slathered, injected, whatever.


Trust me, brother. With that Mojo Criollo sauce, you won't need
mustard. It's momma-slappin' good as-is.

Try it. You'l thank me.

And side dishes......mmmmmmm.....veggies! Brussels
sprouts.....steamed.....that's it, just plain steamed......well, maybe a
little melted butter.....um.....with a touch of lemon balm......or
tarragon.....tarragon is good!


Or Bahamian peas and onions with a little hot-seasoning thrown in.

And....and....

And enjoy.
Chuck

Yeah, that's it!

Bon apetit!

Wolfgang
who despite mr. knight's scurrilous and unprovoked contra-gastronomical
sneak attack, just finished wednesday's leftovers and found them still good.
and it weren't hurt none by a glass of box-o-wine and graham crackers with
chunky peanut butter and raspberry jam for dessert........followed by just a
wee bit of the leftover gruyere and some more box-o-wine.

Wolfgang


FWIW, I love catfish, and intend to try your recipe next week. Just
finished off a plate of beer-battered trout tacos with an
"Alabama/Texas Caviar" relish. And a nice bottle of Vignoles.

Life is good.

Wolfgang wrote:

Think of it as an adventure. Those who recount tales of adventure have a
propensity (however slight) to make it look a bit more harrowing than it
probably was.

Speaking of adventures, if you want a little different take on mojo
(there's nothing wrong with Goya mojo-in-a-bottle, but I prefer a little
spicier version), the way I make it is like this (it's from memory, so
proportions may be a bit off, but you get the idea):

coarsely-chopped onion (original recipe calls for 1/4 cup, but I use
1/2 plus)
3 or 4 chipotle peppers en adobo, seeded and coarsely chopped (plus
as much of the adobo sauce as you like for additional heat/flavor)
as much garlic as you want (3-4 cloves is a good starting point :-)
1/2 c. freshly-squeezed orange juice (if you can find "bitter"
oranges use them, of not increase the amount of lime below)
2 tbsp. fresh lime juice (if you get this from a plastic squeeze
bottle, I will come and hunt you down)
2 tbsp. fresh oregano, coarsely-chopped
1 tbsp. cooking oil (could possibly sub olive oil, but be aware that
it definitely changes the flavor)
1 tbsp. honey
salt (1/2 tsp.?)

Throw all the ingredients into your blender and mix until you get a
smooth liquid. Take a pork tenderloin or two, put in a non-reactive
container and cover with marinade. Let sit for two hours (much more
than 2 will cause the citric acid to "cook" the meat).

Heat your grill to high heat. Sear/brown meat on all sides, then
lower temp to medium and cook, turning only a couple of times. I don't
do the meat thermometer thing, so I don't know what temp is correct
(160?), but cook until it's just done, depending on the size of the
loin, that will be twenty to thirty minutes (until juices run clear).

Take meat off the grill, let it rest for 5 minutes and slice into
thin slices. Serve with a Negra Modelo beer, a salad and french bread.
Yucatan-style marinated red onions are also nice to serve on the side,
but that's a recipe for a different show. :-)


Chuck Vance (a true gastrognome)

"Conan the Librarian" wrote in message
...
Speaking of adventures...Serve with a Negra Modelo beer, a salad and
french bread.

Copied, saved, and printed. Thanks!

Yucatan-style marinated red onions are also nice to serve on the side,
but that's a recipe for a different show. :-)

Oh, DO tell.......please.

Chuck Vance (a true gastrognome)

Wolfgang
who suspects that we are shortly to hear from roff's own one and only true
original authentic gastroll regarding where one will find the very best 63
star yucatan-style marinated red onions that google can find.

"Wolfgang" wrote in message
...

"Conan the Librarian" wrote in message
...
Speaking of adventures...Serve with a Negra Modelo beer, a salad and
french bread.

Copied, saved, and printed. Thanks!

Yucatan-style marinated red onions are also nice to serve on the side,
but that's a recipe for a different show. :-)

Oh, DO tell.......please.

Chuck Vance (a true gastrognome)

Wolfgang
who suspects that we are shortly to hear from roff's own one and only true
original authentic gastroll regarding where one will find the very best 63
star yucatan-style marinated red onions that google can find.




Whats the story with Yucatan style onions? Onions are an old world food,
supposedly didn't make it here till the 1600s.
If you want something interesting to read try "History of Food" by
Maguelonne Toussaint-Samat
http://www.amazon.com/exec/obidos/se...846620-6919832
Lots of books have meso american recipes in them but this one will tell you
how to make Garum. If you get it right you'll never have to waste those
carp heads again.