Shawn Highfield wrote to Dave Drum <=-

I replied "Done. Steak and eggs w/hashbrown casserole. This ain't an election year so Sleepy Joe is safe."

Nice!

I'm going to enjoy that breakfast. Very much.

That will be a good one. One worth a light supper the night before. :)

You betcum, Red Ryder. And no plans for the rest of the day. I plan to
be carb loaded enough that my pillow will be whispering "C'mere Fat Boy"

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Steamed California Halibut on Rice Pillow
Categories: Seafood, Rice, Vegetables, Wine
Yield: 4 Servings

1 lb California halibut filets or
- steaks
1 (2") piece fresh ginger;
- julienned
3 Green onions; julienned
1 tb Soy sauce
4 tb Rice wine (sake)
2 c Cooked rice

Place filets in a shallow dish, cover with green onion
and ginger. Combine liquid ingredients and pour over fish.
Marinate fish for 10 minutes.

TO STEAM FILETS: ** Use a bamboo or metal steamer. * Set
steamer rack over boiling water. Water should not touch
the rack. Place filets on a plate and set on the rack.
Pour remaining marinade over filets, cover and steam 10
minutes per inch thickness of filets. (No need to turn
fish during cooking.) Fish is done when flesh turns opaque
and flakes easily with a fork

JUST BEFORE SERVING: Pack a 1/2 cup measure with cooked
rice and turn out on individual dinner plates. Gently
flatten the mound with the back of a spoon to form a round
pillow shape. Serve the steamed fish on the rice pillows,
pouring some hot marinade liquid over each fillet. Garnish
with a slice of lemon and an onion flower.

* Equipment Hint: The bamboo steamer is favored over metal
steamers because condensation does not form on the bamboo
during steaming.

** STEAMED SERENDIPITY: Steaming seafood is the first
choice for many cooks, as they discover how moist and
flavorful a steamed fish can be. As further reward, when
you steam seafood you'll ring out the fat calories.

Marinated in a light rice wine for just 10 minutes before
cooking, the flavor and aroma of steamed California
halibut is unparalleled. Steaming is the quintessential
way to maximize the health and flavor benefits of this
already healthy, tasty seafood. What's more, it is also a
quick and easy way to prepare many varieties of the fresh,
local California catch. (For a change, try this recipe
with white sea bass, albacore, ling cod, sablefish or the
ubiquitous California rockfish.)

Makes 4 servings

Adapted from source: California Seafood Council

From: http://www.recipelink.com

Uncle Dirty Dave's Archives

MMMMM
ood one. One worth a light supper the night before. :)

And no plans for later in the day as I intend to be so carb loaded that
a nice nap will be necessary. Bv)=


... The law of gravity says no fair jumping up without coming back down.
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