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Show June 2, 1995 Cross Currents Page 22 I EZ my -R- I H-Pi-hlVI :bb&M I fv This fish especially fit for a wedding guest By Ken Terry I just returned from Arizona where I married off my second small finely chopped clove garlic, 14 tsp. coarsely ground black pepper, dash of nutmeg, and a dash cayenne pepper. When fish has marinated for at least 1 hour, dry off, and grill or broil with a mixture of melted butter, dash of lemon, and more black pepper. Baste the fish with the marinade. Serve with rings of pineapple, slices of papaya and mango, a fresh green leafy salad, and for Kai and other preteens, lots of french fries. This works well with red snapper and other medium-texture- d fish. Might be great with shark and swordfish. Since we are on fish, I thought you might like this delightful method of braising salmon. Thinly slice 2 son to a wonderful lady. My sons new wife has an interesting family, one of whom is named Kai. I promised Kai his own recipe, and he chose to have it made with barracuda. The recipe is, therefore, named Kai Barracuda or Barracuda Kai, whichever tickles your fancy. This is not exactly the way I gave it to Kai. I couldnt get barracuda; I used red snapper. Get at least 6 oz. barracuda per person. Dry off the fish, and marinate in the refrigerator in a mixture of 14 finely crushed, very ripe papaya, juice of medium lime, 2 Tbs. dry white wine, 1 1 lm WbmuR irai&t m vvmr-- 28x80' 3 Bedroom 2026 Sq. Ft. This works well with red snap- per and other medium-texture- d fish. Might be great with shark and swordfish. lbs. of salmon. Add enough red wine to 12 the depth of the fish, and add 1 fish with baking parchment, and place in an oven for 40 minutes or until done. 300 degrees should be about right. Baste the fish a few times. While the fish is dozen small onions cooking, saute in 3 Tbs. butter until tender. When the onions are done, saute lb. small mushrooms in the leftover butter. When the fish is done, remove to a platter, and surround with the onions and mushrooms. Strain the sauce, thicken if desired, and serve with the fish. This could be served with small red potatoes boiled in the jacket. Add salt and pepper to the boiling water. I would like steamed asparagus spears, a garden salad, and red wine. I would not have a dessert unless it would be an 1 after-dinn- er wine. Another fish recipe using red snapper: A long fish boiler would be Built better from the inside out Quality Value Energy Efficient COME SEE US AT: 1552 South Broadway Cortez, CO 81321 Experience 970-564-99- 38 Low Down, trade ins, financing available nice, but you dont have to have one. I use a spaghetti cooker. Put enough water in the cooker, and add 12 cup wine vinegar, 1 sliced medium onion, 1 Tbs. salt, and 1 small clove of garlic. Grind in about 14 tsp. pepper. Bring the water to a boil. Add 3 lbs. red snapper, reduce to simmer, and cook the fish until it flakes easily (about 20 minutes or a little less). When the sprig parsley, 1 This is both entree and salad for a warm summer day. xm ' ' V ' '4' ' i KHIrwwwiiiliM ,v ' 7", niiaj snapper. Beard would have used the whole fish, which really makes for a beautiful presentation. Many people believe that Cordon Bleu means chicken. It doesnt, but I am giving you a Chicken Cordon Bleu that is very easy, aromatic, and delicious. In an oven-propan, saute lightly 1 Tbs. finely chopped shallots, and add 3 Tbs. dry white wine. Dredge 4 chicken breast halves in seasoned flour, and saute in the butter mix until golden on all sides. Remove from heat, and cool until they can be handled. Cut a pocket into each of the breast halves, and stuff with a slice of swiss cheese and proscuitto. Return the chicken to the pan, and bake 15 minutes at 375 degrees. Remove the chicken, and keep warm. Return the pan to the top of the stove, and add 12 tsp. cornstarch dissolved in 1 Tbs. water. Beat 2 egg yolks with 14 cup heavy cream and some of the warm juices. Then add it into the cooking pan. Stir, and simmer until slightly thickened and smooth. Pour the sauce over the chicken breasts and serve. Serve this with thick slices of French bread fried until browned on each side, a leafy salad, and mushrooms sauteed in butter and dry white wine, d fresh fruit compote, and a dry white wine. I gave this recipe once, but I was asked for it again. This is the basic crepes recipe. Sift 1 cup flour into a mixing bowl. Add 12 cup milk and 12 cup water. Beat two eggs and two egg yolks together. Then blend with the flour. The batter may be used immediof 12 ggJSO ST0yESSSeRlNKLERSYSTfmS ife ihiiSrS Coleman iModelOZSl medium onions, 2 stalks celery, 1 medium carrot, 3 sprigs of parsley, and 1 medium leek, cut into thin strips. Place the vegetables in the bottom of a braising pan with 5 Tbs. butter. Cover and cook over a medium flame until the vegetables are tender. Lightly salt 6 to 8 well-chille- ately. For Crepes Suzette, melt 1 stick of butter in a chafing dish, stir in 12 cup sugar, the grated rind of 1 orange and 1 lemon. Cook until caramelized. Dip 12 crepes into the syrup, covering thoroughly, and fold into triangles. Keep the crepes in the pan. Mix together the juice of 1 orange, 1 lemon, 3 oz. brandy, and 3 oz. cointreau. Warm the brandy mix in a double boiler. Ignite, and pour or spoon over the crepes. Remove to individual serving plates. Dust with powdered sugar and serve. These crepes are one of the most famous desserts in the world and one of the most delicious. They are easy to make, and the aroma from the flaming brandy is wonderful. fish is done, remove to a platter, cool, and refrigerate. In the same water you cooked the snapper, cook 2 lbs. small shrimp. When done, remove, cool, and chill. To serve, remove the skin from the fish. Surround with the shrimp, thinly-slice- d cucumbers, and cherry tomatoes. Serve mustard and mayo. This is both entree and salad for a warm summer day. This was one of James Beards favorite Farmington and has a cabin north of ways of cooking and serving red Durango.) ff- ( Ken Terry was a restaurant chef at age 10. He comes from a family of chefs, and he is a graduate of the French School of Cooking, London. Retired, he lives in |