On 8 Jul 2007 at 9:53, Joan wrote:
> Hello, my name is Joan.
> I recently had a wonderful dinner at the Bonefish Grill Restaurant in
> Brick, NJ that was called Pistachio Parmesan Encrusted Trout that I
> would love to try at home. I'm hoping you can help. Thank you.
Pistachio Parmesan Crusted Trout From Bonefish Grill
Lemon Butter Sauce:
2/3 cup white wine
1/4 cup lemon juice
3/4 cup heavy cream
1 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon sugar
1 pound unsalted butter, cut into pieces
For The Trout:
2 cups Vigo Italian breadcrumbs
1/2 cup Parmesan cheese
1/2 cup crushed pistachio nuts
1/2 cup pasteurized eggs
1/2 cup buttermilk
7 butterflied trout
1 1/2 ounces butter or more for sauteeing
2 artichoke hearts, quartered and sauteed in butter and wine per serving
Julienned fresh basil for garnish
To Make The Lemon Butter Sauce:
Combine white wine and lemon juice in a saucepan. Let simmer until reduced
in volume by half. Add heavy cream and let simmer until thick but not brown.
Add salt, white pepper and sugar. Whisk in 1 pound of cold butter pieces
slowly over low to medium heat.
PREPARE AND COOK TROUT:
Combine breadcrumbs, Parmesan and pistachio nuts. Pour into shallow plate.
In a shallow pan, mix eggs and buttermilk. Lay trout meat, flesh side down,
into the wet mixture, then press into the breadcrumb mixture.
In a saute pan heat butter in pan, when hot add trout breading side down.
Drop trout away from you to prevent splashing yourself with hot butter.
Shake pan so the breading does not stick to the pan. Cook on breading
side down for about 2 minutes.
Flip and finish cooking in a 350 F oven for about 5 minutes depending on
the thickness of the trout.
Place artichoke hearts and basil on the trout and drizzle with lemon butter
Yield: 7 servings
Source: Heather J. McPherson, Food Editor, The Orlando Sentinel
On 8 Jul 2007 at 13:18, donna wrote:
> I have tried to find a recipe for Crab & Scallop Stuffed Sole but have
> been unable to find one.? I'm hoping that you will be able to help
> me.? My granddaughter had some and would like me to recreate the
> recipe for her, but since I didn't taste it I am at a loss as to what
> to use other than crab and scallops.? Thank you for your always
> wonderful help.
> Have a great day!!
Sorry, no luck with a recipe. These are sold already prepared and frozen. See:
New York Steak
On 10 Jul 2007 at 8:49, carol wrote:
> I have search through recipes and everywhere I can think of, but no
> luck. Way back in the 40's and 50's, a department store called, Famous
> Barr, in St. Louis, Mo., made the most unbelievable cheesecake. It
> was so light and airy, it just squished and melted in your mouth. My
> mom, a wonderful gourmet cook, bought one every time she went there.
> About the only thing she bought from a bakery. Could you use your
> magic and try to locate it. I have run out of ideas........even
> though I did not find anything like that, I did find a lot of
> wonderful recipes on your site, and have highly recommended it to
> Thanks and good luck,
Famous Barr Cheesecake
2 envelopes unflavored gelatin
1 cup plus 1 tablespoon granulated sugar, divided
1/4 teaspoon salt
2 eggs, separated (see note)
1 cup milk
1 teaspoon grated lemon zest (colored portion of peel)
3 cups (24 ounces) cream-style cottage cheese
1 tablespoon lemon juice
1 teaspoon vanilla
2 tablespoons butter, melted
1/2 cup graham cracker crumbs
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup heavy cream
Mix together gelatin, 1 cup sugar and salt in the top of a double boiler.
Beat together egg yolks and milk; add to gelatin mixture. Cook over
simmering water, stirring constantly until gelatin is dissolved and
mixture thickens, about 10 minutes. Remove from heat; stir in lemon
zest. Let cool. Force cottage cheese through a fine sieve. Add to gelatin
mixture along with lemon juice and vanilla. Chill, stirring occasionally,
until mixture mounds slightly when dropped from a spoon. Meanwhile, in a
large bowl, mix melted butter, remaining 1 tablespoon sugar, graham cracker
crumbs, cinnamon and nutmeg; set aside. Stiffly beat egg whites. In another
bowl with clean beaters, beat cream until soft peaks form. Fold together
whites and cream, then fold into chilled gelatin mixture. Turn into 8-inch
springform pan; sprinkle top with crumb mixture. Chill until firm.
On 8 Jul 2007 at 20:36, charlie wrote:
> during the early 1960's i was statoned aboard the uss newman k perry
> ddr 883 that had a collission with a barge in tampa bay fla .can you
> find that story anywhere.i beleive it was in late feb or early mar
There doesn't appear to be much on the Internet about this accident. I
could not find a complete article anywhere, just this at:
Naval Nuclear Accidents
"Atlantic 03/03/64: The USS Newman K. Perry (DD-883) collides with a sulfur barge in
Tampa Bay, Florida, sinking the barge and flooding the destroyer from stem to Frame 8."
You might find an article in the archives of one of the Tampa or Tampa Bay
newspapers, such as the Tampa Tribune, but you'd have to go there to search
for it. None of them have archives that go that far back on the Internet.
There are lots of reunion sites for those who served on the USS Newman K. Perry DDR
883. You might contact some former shipmates and they might be able to help you. See
Charlie, don't be surprised if you never find much about this incident. It's
possible that the details have been classified.
Macadamia Nut Pie
Marshall Islands Dried Minced Fish
Fish ( You can do this with any fish, shark included )
Nori Komi Furikake (a Japanese spice made of roasted black and white sesame
seed, sugar, dried seaweed, salt and soy)
Boil the cleaned or filleted fish and drain. Remove all the skin and bones,
if any. Pull the fish meat apart and mince. In a frying pan, put a little oil
and some garlic. Fry the fish meat until it is dry, stirring frequently. Do
not over brown or the meat will be tough. The idea is to dry the fish, not toast
it. Dried properly it can be stored for a long period of time without refrigeration.
When the fish is dry take off the fire, add a couple of spoonfuls of nori and mix.
Store in a closed container.
Adds a great fish flavor to your food. Toss over rice. Add to ramen to make fish
soup. Use it instead of canned tuna in mac & cheese. Add a little to your salads.
Use as fish boullion.