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Q). Hey there, just returned from
a trip to southern Florida with dad which included a half-day fishing
trip. We were bottom fishing and caught a mixed bag of
small fish, including Lane Snapper. I assumed that the day's catch would
be dinner as my dad long ago perfected his stovetop technique which
includes butter, fresh garlic, lots of fresh lemon, and, dare I say, a
bit of Accent (MSG. doesn't seem to bother our clan). But dad announced
that he learned quite a long time ago that freshly caught fish is always
better eaten the next day. He keeps the fillets on ice in the fridge one
day before cooking. He maintains that the flavor is enhanced and that
with his particular cooking technique, anything cooked the day of catch
curls up a lot and creates quite a splatter. I'd never heard of this but
dad is seldom wrong. What do you think?
Diane Gsell,
Monterey Via e-mail |
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A). Right on Dad! - Diane, listen
to your father! Father knows best. What actually happens is that
rigormortis sets in after it's caught. After a while the muscles relax
and it's easier to cook.
Sports Fans: How about them San
Jose Sharks folks! Just saw my first hockey game, what a thrill. Just
don't sit next to President Greg Jamison. His body English will knock
you through to the next seat! Boy is he into the game. Go Sharks!
Q). Dear John, How do I find the recipe for
turtle soup on your web site? Perhaps you could e mail it to me, as my
husband tells me every night that he wants it for dinner! Thanks,
Via e-mail
Gloria Parnie
A). This is so popular, that I'm printing it
again. Here it is folks!
Turtle Soup Recipe
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Start by making a stock using carrots, celery, onions, and salt and
pepper. Add well trimmed oxtails dusted with flour, salt and pepper.
Brown well then add dry sherry, reduce and then add water. Bring to a
boil, skim and cook until the meat falls off the bone (about 1 1/2 to 2
hours), with the pot partially covered. In another pot, sauté leeks,
carrots, parsley (all chopped fine), until soft. Add some flour and
continue cooking another 15 minutes (med low). Strain the stock and add
to vegetable mixture, then stir and blend well. It should become thick.
Now add the meat from the oxtail, but first remove it from the bone
making it into shreds. Add a bit of cayenne pepper, thyme, cloves,
allspice, nutmeg, Worcestershire sauce, and salt and pepper. Now for the
most important part, serve in a bowl with a glass of dry sherry on the
side. Hope it works for you.
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