Zanjana
Washed Up Punter
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Mar-12-2007 00:11
So, if I have to eat one more grilled chicken breast, one more bowl of spaghetti with jarred marinara sauce, one more taco with the crispy shell-that-came-out-of-a-box, I'm going to impale myself on a spork.
So here's my idea: everyone has to eat, right? And I'll bet almost everyone out there in Sleuthville has a favorite. A sure-fire, go-to, I-have-the-ingredients-in-my-house-at-all-times winner of a meal. I say, let's share. Cuz I think my family will kill me if I serve them chili again, uh, ever.
Simple, complex, fancy, casual - bring it on.
I'll start...
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Armitage Shanks
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Aug-16-2007 02:20
I also recommend making a marinade from lemon juice, whisky and honey. Use it on white fish (cod or whiting for example) or salmon/trout on the barbecue. Remember that it's pretty much useless to let fish (or meat, but I don't recommend meat with this marinade) soak in the marinade beforehand. Instead glaze the fish while it's on the barbecue several times (many layers that get burnt into the fish). Also for nice chequered patterns on the fish half way through the cooking time simply lift it and turn it about 90 degrees around. Also fish don't need to be flipped over to be completely cooked through, unless the fillet is really really thick (like an inch or more) if you use lower heat. Serve with some fresh salad of your choice (make it a simple salad though since you don't want to take the focus away from the fish). Bon apetit.
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