Recipes (WAS: The world is really unstable these days)

As I replied on another ng (it got a few chuckles):

wrote:
We've got a lot to deal with these days. Terrorism, Recession,
Weather and more. It's all got me concerned.

I thought I'd tell you all about this group I found where everyday
people get together and try to learn how to deal with it all. (I used
to be a member, but I'm moving to an area that doesn't have internet,
so I left a few days ago. Internet is off tomorrow)

That's because the GOVERNMENT is ON TO YOU and don't want you to access the
Internet!

Here's a bit on the group. Check it out or don't.

misc_survivalism_moderated · Survivalism and Preparedness.

Just another bunch of people who thought the world would end with Y2K. Oh
yeah, it's gonna come to a screeching halt because of a 4 digit year instead
of a 2 digit year. So stock up on canned goods, water, guns and ammo and
hide yourself out in the woods. Buncha nuts.

Speaking of NUTS, I am looking for a recipe for pecan-crusted catfish. I
know I ran across one someplace and it sounded pretty good but I can't find
it. Anyone have any suggestions? I do know trout Almondine is very tasty


Oh, and if you're the adventurous type, I have a recipe for pecan soup from
the GumboPages:

Freshly shelled pecans work best for this fabulous soup. Serve it hot or
cold.

a.. 2 cups shelled pecan halves
b.. 6 cups brown veal stock
c.. 1 stick (8 tablespoons, 1/4 pound) butter
d.. 1/4 cup finely chopped green onion
e.. 1 clove garlic, crushed
f.. 2 tablespoons tomato paste
g.. 1 tablespoon corn starch, dissolved in 1/4 cup cold water
h.. 1 large egg yolk
i.. 1/4 cup heavy cream, room temperature
j.. 1/4 to 1/2 teaspoon white pepper, to taste
k.. Salt, to taste
l.. Pinch of nutmeg (optional)
Place the veal stock in a blender; add pecans, and whiz until pecans are
finely ground with the stock.
Melt butter in a 3 quart saucepan over medium heat. Add onions and garlic;
cook for two minutes. Slowly add the stock and pecan mixture. Add the tomato
paste and cornstarch slurry. Simmer for 30 minutes.

Beat the egg yolk with the cream. Add a small amount of the hot soup to the
cream and egg to temper it, then slowly whick the liaison into the soup, off
of the heat. Do NOT boil. Season with salt, pepper, and optionally with the
nutmeg.

Garnish with a small dollop of crème fraîche and fresh snipped chives.

Jill

jmcquown wrote:
As I replied on another ng (it got a few chuckles):

wrote:
snipped funny stuff

Here's a bit on the group. Check it out or don't.

misc_survivalism_moderated =B7 Survivalism and Preparedness.

Snip

Speaking of NUTS, I am looking for a recipe for pecan-crusted
catfish. I
know I ran across one someplace and it sounded pretty good but I
can't find
it. Anyone have any suggestions? I do know trout Almondine is very
tasty


Not sure which one you want, but how about

Pecan Crusted Catfish with Remoulade Sauce Stolen from
http://frenchfood.about.com/od/fishs...cancatfish.htm

Makes 4 servings

INGREDIENTS:

1-1/2 lbs. catfish ~ 4 fillets
1/2 Tablespoons salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 Tablespoon paprika
1/2 cup all purpose flour
2 eggs. lightly whipped
1/2 cup roasted peanuts, chopped
1 Tablespoon canola oil
1 lemon, cut into wedges
For the sauce:
3/4 cups mayonnaise
1 Tablespoon dill pickle
1/4 teaspoon lemon juice
2 Tablespoons Creole mustard
hot sauce, to taste
PREPARATION:

For the sauce:
1=2E Mix the mayonnaise, dill relish, lemon juice, mustard and hot sauce
until smooth. Refrigerate until ready use.

For the fish:
1=2E In a small bowl stir together the salt, pepper, cayenne and paprika.
Sprinkle on both sides of the fillets.

2=2E Season the flour with some salt and pepper. Place on a paper plate.
Put the eggs in a shallow bowl and place the peanuts on another papper
plate.

3=2E Dip the fish in the flour, then the egg, then coat with the peanuts.

4=2E Put the oil in a large saute pan and heat over med-high heat. Add
the fillets and cook for about 5 minutes per side. They should be
crispy and golden brown.
To serve:
Place the fillets on a platter and garnish with the lemon wedges. Serve
with the remoulade sauce.

I've tried it and it's good.

Smokie Darling (Annie) wrote:
jmcquown wrote:
As I replied on another ng (it got a few chuckles):

wrote:
snipped funny stuff

Here's a bit on the group. Check it out or don't.

misc_survivalism_moderated · Survivalism and Preparedness.

Snip

Speaking of NUTS, I am looking for a recipe for pecan-crusted
catfish. I know I ran across one someplace and it sounded pretty
good but I can't find it. Anyone have any suggestions? I do know
trout Almondine is very tasty

Not sure which one you want, but how about

Pecan Crusted Catfish with Remoulade Sauce Stolen from
http://frenchfood.about.com/od/fishs...cancatfish.htm

Makes 4 servings

INGREDIENTS:

1-1/2 lbs. catfish ~ 4 fillets
1/2 Tablespoons salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 Tablespoon paprika
1/2 cup all purpose flour
2 eggs. lightly whipped
1/2 cup roasted peanuts, chopped
(snippage)

This says peanuts... I suppose chopped pecans would work (or did you modify
the recipe to use peanuts)?

Jill

In article , "jmcquown"
wrote:

As I replied on another ng (it got a few chuckles):



Just another bunch of people who thought the world would end with Y2K.

Yup. The Y1K problem caused the Dark Ages.

Oh
yeah, it's gonna come to a screeching halt because of a 4 digit year
instead
of a 2 digit year. So stock up on canned goods, water, guns and ammo and
hide yourself out in the woods. Buncha nuts.

Seriously, if there hadn't been a few billion spent on Y2K remediation
and preparation, there would have been disaster, although perhaps not as
the survivalists saw it. I was the network architecture consultant to
the US Y2K Information Center.

Howard Berkowitz wrote:
In article , "jmcquown"
wrote:

As I replied on another ng (it got a few chuckles):



Just another bunch of people who thought the world would end with
Y2K.

Yup. The Y1K problem caused the Dark Ages.

Oh
yeah, it's gonna come to a screeching halt because of a 4 digit year
instead
of a 2 digit year. So stock up on canned goods, water, guns and
ammo and hide yourself out in the woods. Buncha nuts.

Seriously, if there hadn't been a few billion spent on Y2K remediation
and preparation, there would have been disaster, although perhaps not
as the survivalists saw it. I was the network architecture consultant
to
the US Y2K Information Center.

I know. The company I worked for started re-writing the software back
around 1994 to handle the digit year change. I also had to work on January
1, 2000 as all our offices around the country powered servers down, tested
all software and phoned in to make sure everything worked. Of course, it
did. It's not like people didn't know ahead of time the year 2000 was gonna
get here sooner or later

Jill

jmcquown wrote:
Smokie Darling (Annie) wrote:
jmcquown wrote:
As I replied on another ng (it got a few chuckles):

wrote:
snipped funny stuff

Here's a bit on the group. Check it out or don't.

misc_survivalism_moderated =B7 Survivalism and Preparedness.

Snip

Speaking of NUTS, I am looking for a recipe for pecan-crusted
catfish. I know I ran across one someplace and it sounded pretty
good but I can't find it. Anyone have any suggestions? I do know
trout Almondine is very tasty

Not sure which one you want, but how about

Pecan Crusted Catfish with Remoulade Sauce Stolen from
http://frenchfood.about.com/od/fishs...cancatfish.htm

Makes 4 servings

INGREDIENTS:

1-1/2 lbs. catfish ~ 4 fillets
1/2 Tablespoons salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 Tablespoon paprika
1/2 cup all purpose flour
2 eggs. lightly whipped
1/2 cup roasted peanuts, chopped
(snippage)

This says peanuts... I suppose chopped pecans would work (or did you
modify
the recipe to use peanuts)?

Jill

I've made it both ways. DH prefers peanuts, and I prefer Pecans. One
incredibly failed experiment was with both (and who'd have thought that
peanuts and pecans wouldn't go well together when baked?).

I just copied this one direct from the website, and hadn't noticed the
"peanut" part (not too observant these days). Sorry about that.

Smokie Darling (Annie)

In article , "jmcquown"
wrote:

Howard Berkowitz wrote:
In article , "jmcquown"
wrote:

As I replied on another ng (it got a few chuckles):



Just another bunch of people who thought the world would end with
Y2K.

Yup. The Y1K problem caused the Dark Ages.

Oh
yeah, it's gonna come to a screeching halt because of a 4 digit year
instead
of a 2 digit year. So stock up on canned goods, water, guns and
ammo and hide yourself out in the woods. Buncha nuts.

Seriously, if there hadn't been a few billion spent on Y2K remediation
and preparation, there would have been disaster, although perhaps not
as the survivalists saw it. I was the network architecture consultant
to
the US Y2K Information Center.

I know. The company I worked for started re-writing the software back
around 1994 to handle the digit year change. I also had to work on
January
1, 2000 as all our offices around the country powered servers down,
tested
all software and phoned in to make sure everything worked. Of course, it
did. It's not like people didn't know ahead of time the year 2000 was
gonna
get here sooner or later

Jill



There's actually another potential problem, in 2033, IIRC. The internal
format that Microsoft uses for time/date wraps around to zero somewhere
around them.