TUNA!

Same as below only substitute the meat from 2 wild rainbow trout.

TBone.

"John Lindsey" wrote in message
...
Thank you!
John
"Wolfgang" wrote in message
...
Two 6 oz. cans (packed in water) to be precise.

Farfalle with tuna;

Two cans tuna
Two 14.5 oz. cans diced tomatoes (fresh is better...obviously....if
you find can ripe ones.)
1 clove fresh garlic, minced or grated very fine
1 tablespoon fresh oregano.....or 2 tsp. dried.
12-15 ripe black olives, sliced into rings.....tough ****, Jeffie.

(these are a ubiquitous item in the U.S.....don't know whether
or not they are available in civilized countries, nor what they
might
be called, if so)
Fresh coarsely ground black pepper to taste.

Bring tomatoes, garlic, oregano and black pepper to low boil. Add tuna
and
bring just to boil. Serve over pasta of choice in pre-heated bowls.
Farfalle (bowties) works very nicely. Shells would probably be even
better.

Serves 4.

Meanwhile......

Warm endive, radish, and Brussels sprout salad with lemon and basil
vinaigrette;

2 Belgian endive.
15-20 small (3/4'-1' diameter) white globe radishes.
15 smallish (1" diameter--after trimming) Brussels sprouts
1/2 cup yellow bell pepper, julienned.
4 oz. fresh goat cheese.
Juice of 1 medium lemon
A dozen or so large leaves fresh basil, chiffonaded (use 1 leaf to roll
up
all the other into and then slice very thin).
2 oz. white wine of choice.
2 tsp. finely grated or minced fresh ginger.
1 clove fresh garlic, minced or grated very fine.
2 tbsp. extra virgin olive oil.
Fresh coarsely ground black pepper to taste.
1 tsp. sea salt or Kosher salt

Put lemon juice, wine, garlic, ginger, black pepper, salt and basil in
mixing bowl and toss lightly with a fork. Allow to stand while the
vegetables are prepared.

Trim Brussels sprouts and steam for about 5-7 minutes, till just tender.
Trim and wash radishes--slice in half if they are really round. Cut
endive
lengthwise into quarters and pull loose outer leaves away from cores.
Cut
Brussels sprouts in half.

Heat oil in a large pan (a large, long handled, flat bottomed wok is my
weapon of choice) over medium-high heat. Add radishes and toss or stir
constantly for about two minutes until they begin to turn translucent.
Add
yellow pepper and continue to toss for one minute. Add endive and
Brussels
sprouts and gently fold in with a slotted spatula until well mixed.
Continue to cook for about another minute until all ingredients are
thoroughly warmed. Turn heat as high as possible and immediately add
vinaigrette. Continue folding till herb and spices are evenly
distributed
and about half the liquid is evaporated.....about a minute and a half.
Serve immediately into individual salad bowls and garnish with a liberal
helping of goat cheese in small pieces.

Serves 4.

Serve both of the above dishes with a fresh crusty white bread and
beverage
of choice.

Still working on a dessert selection......I'll get back to you in an
hour
or
two.

Wolfgang

Halfordian Golfer wrote...
Same as below only substitute the meat from 2 wild rainbow trout.

Ahhhh, yes. The old 357 meal! You eat it and I start shooting my .357
at you. bseg

Welcome back you ol' C&K **** talker! :-)
--
Warren (C&R Rules!!!!g)
(use troutbum_mt (at) yahoo to reply via email)
For Conclave Info:
http://www.geocities.com/troutbum_mt...nConclave.html

"Halfordian Golfer" wrote in message
...
Same as below only substitute the meat from 2 wild rainbow trout.

TBone.

well, i will be damned. just when you think an old dog has died, you
hear his bark in the distance.

welcome back, bud.

your friend in the old north state
wayno

On Mon, 29 Mar 2004, Halfordian Golfer wrote:

Same as below only substitute the meat from 2 wild rainbow trout.

TBone.

Caught on jigs of course ;-)

Mu - a Mepps man

Mu, it's hood to hear from you and, don't tell anyone, but I bought a new
Mitchell 300, 200 yds of 4 wt Stren the other day as well as a 2nd rod
stamp. Colorado's DOW is on a tear this year and the fishing looks like it
might be good for a change. Of course, I still love my fly rod and have been
out to the bass ponds )Sawhill) several times on the warmer days. Done OK
too.

Your pal,

Tim

"Mu Young Lee" wrote in message
cc.itd.umich.edu...
On Mon, 29 Mar 2004, Halfordian Golfer wrote:

Same as below only substitute the meat from 2 wild rainbow trout.

TBone.

Caught on jigs of course ;-)

Mu - a Mepps man

Halfordian Golfer wrote:
Of course, I still love my fly rod and have been
out to the bass ponds )Sawhill) several times on the warmer days. Done OK
too.

Your pal,

Tim

How was the tournament circuit?

BTW, nice to hear from you.

Tim Lysyk

"Halfordian Golfer" wrote in message
...
Same as below only substitute the meat from 2 wild rainbow trout.


In Hell, the police are fish, the cooks are fish, the government are
fish.........

Wolfgang
sweet dreams.

On Mon, 29 Mar 2004 18:18:52 -0700, "Halfordian Golfer"
wrote:

Same as below only substitute the meat from 2 wild rainbow trout.

TBone.


Nice to have you back, as one of the few, if not the only one, other
than me on here who thinks that eating the occasional trout is a good
idea.
--

rbc:vixen,Minnow Goddess,Willow Watcher,and all that sort of thing.
Often taunted by trout.
Only a fool would refuse to believe in luck. Only a damn fool would rely on it.

http://www.visi.com/~cyli

wrote in message news
Nice to have you back, as one of the few, if not the only one, other
than me on here who thinks that eating the occasional trout is a good
idea.

AAMOF, I was just thinking this week I'd like to go yank out a few stockers
for dinner one day. (...oh wait, you probably meant real fish.g)

Joe F.

On Mon, 29 Mar 2004 22:18:12 -0600, lid wrote:

Nice to have you back, as one of the few, if not the only one, other
than me on here who thinks that eating the occasional trout is a good
idea.

I expect there are many here who eat the occasional trout. Most, if
not all, don't try and justify it by saying it's the only valid reason
for "torturing" the fish in the first place like Timbo does, though.
g
--
Charlie...