From: Mr Rufus Faloofus
Date: Wed, 30 May 2001 11:03:27 -0500
At 10:51 PM 5/29/01 -0700, Lin Dze wrote:
>
>Any suggestions
>for meals that can be mostly prepared over an open flame? Looking
>for something kind of social that I can fix while entertaining
>out on the porch.
Here [is a] very fine recipe from the Foofus kitchen....
A gas grill is a wonderful thing: it's not as hot (therefore not
as good for searing) as charcoal, but it is easier to operate
year-round. I grill in the middle of the Wisconsin winter, and
it makes me feel like it's summer again.
Incidentally, the official Taste of Summer(TM) is the properly-
made gin and tonic. I include this recipe as a bonus:
1/2 lime
Gin (I favor Tanqueray, but Gordon's is a decent cheap alternative)
Schweppes tonic water (superior to Canada Dry)
Take a heavy pint glass out of your freezer, where you have been
keeping it. Squeeze the half lime into the glass. Bits of the
juice should freeze to the walls of the glass. Toss in the lime
rind. Add ice cubes (so that they more or less fill the glass).
Fill 1/4 with gin (I make them weak-- it's a drink for refreshment,
not for getting hammered; ask me about martinis if you are
interested in the latter), and the rest with tonic water. This is
a good hot-summer-day-on-the-porch drink. Goes well with almost
anything, in my experience.
--Foofus.
_________________
The Salmon Dinner
_________________
Main course:
Generously sized salmon fillet (1/3 lb per person)
2 cloves garlic per person
Soy sauce
Olive oil
Salt
Pepper
Make a dish out of tin foil big enough to hold your salmon.
Put the salmon in it, skin side down. Salt and pepper the
salmon. Smash the garlic in a garlic press and rub the
smashings onto the salmon. Drizzle a little soy sauce (in the
name of all that is holy, use Kikkoman, not La Choy or some other
inferior nonsense!) on the salmon, and also some olive oil.
Side dish:
1 large cucumber, peeled.
1 mid-size yellow onion (vidalia, if you can get it)
rice vinegar (unseasoned)
Thinly slice the cucumber and onion, and layer them together
in a glass or plastic (not metal!) bowl, very lightly drizzling
with the rice vinegar every couple of layers. Refrigerate
(can be prepared well in advance).
Put the foil contraption onto the grill. Cover and wait until
the very thickest part of the salmon is just barely losing its
translucensce. The salmon is ready. Serve with sauteed zucchini
and patty-pan squash, the cucumber/onion mix, and a nice salad with
a zesty Italian dressing (if you're having me over, spinach salad
would also be a good choice, and I like croutons). A sparkling white
wine goes well with this (Laurents "Domaine de Demoiselles") is nice,
if you are showing off, or Chateau St. Jean if you just want a decent
drinkable wine), but the Echelon chardonnay or a decent Pouilly
Fume will do nicely as well.
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