PICNIC COLESLAW
Provided by William Norwich
Categories easy, side dish
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Place the oil in a medium saucepan, and heat over medium-high heat. When hot, add the flour, and mix well. Add the salt, mustard, cayenne, sugar and vinegar, and stir until thickened. Combine the cream and egg yolks. Add some of the oil mixture to the cream, and then pour back into the oil mixture. Stir until it thickens.
- Place the shredded cabbage in a large bowl. Pour the warm dressing over the cabbage, and combine. Cool and chill for several hours before serving.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 16 grams, Carbohydrate 16 grams, Fat 24 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 145 milligrams, Sugar 11 grams
GRILLED BLACKENED SEA BASS
Blackened sea bass done on the barbecue grill. It doesn't get any better than this! Catfish fillets can also be used.
Provided by Marie
Categories Bass
Time 18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat barbecue grill.
- Combine all seasonings in small bowl and mix well.
- Melt butter in small saucepan over medium heat and pour into pie plate.
- Dip sea bass into melted butter, evenly coating both sides.
- Sprinkle both sides of sea bass with seasoning mixture.
- Place on grill and cook covered for approximately 6 to 8 minutes or until it is blackened and flakes easily.
- Turn halfway through grilling time.
- Serve with lemon and garnish with dill sprigs.
MARJORAM-SCENTED BLACK BASS, GRILLED OVER WOOD FIRE
Grilling has become my favorite way to cook fish, especially when it's still whole. This way the meat is protected by the skin and bones, which allows for gentle cooking, even over low heat. Here, I use relatively strong flavorings and seasongs which, in combination with the mild wood smoke, produces a delicious result.''
Provided by William Norwich
Categories dinner, project, main course
Time 2h25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Quickly rinse the two black bass under gently running cold water and pat dry with paper towels. Season inside and out with a generous amount of salt and pepper. Fill the cavity of each fish with 2 1/2 cloves garlic, half of the marjoram and half the lemon slices. Drizzle half of the oil onto a very large platter, sprinkle each fish with salt and pepper and then with half of the remaining garlic, marjoram and lemon slices. Place both fish on top of the garnish, drizzle with the remaining oil and top with the remaining garlic, marjoram and lemon slices. Cover with plastic wrap and refrigerate 2 to 4 hours.
- Brush a grill rack or grill basket generously with oil and place 5 inches away from medium coals on a charcoal or gas grill. Cook the fish for about 10 minutes on each side, depending on its size, until done. Remove from the grill to a large platter with the help of two large spatulas. Filet and serve.
Nutrition Facts : @context http, Calories 1105, UnsaturatedFat 36 grams, Carbohydrate 22 grams, Fat 48 grams, Fiber 12 grams, Protein 145 grams, SaturatedFat 8 grams, Sodium 2060 milligrams, Sugar 2 grams
THAI BEEF MARINADE
Provided by William Norwich
Categories condiments, project
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 12
Steps:
- Combine all the chilies and the chipotle peppers in a food processor and process until finely chopped. Add the remaining ingredients and process until puréed into a paste.
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 230 milligrams, Sugar 3 grams
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