Bagna Cauda

Instructions

1. 1

   Pepper Heat the oil and butter together in a double boiler. In another pan, cook the garlic in a bit of the oil until it is soft. Add the anchovy fillets, and cook until they dissolve into a paste, about 5 minutes. Add to the pot of hot oil and butter. Keep hot and use as a dip for celery, artichoke hearts, endive, cucumbers, green onions and French bread. mara http://www.cs.cmu.edu/~mjw/recipes/seafood/fish/anchovies-coll.html (2 of 2) [12/17/1999 11:54:05 AM]

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   Blackened Redfish (1) Blackened Redfish From: [email protected] (login 3 of account 10573) Date: Fri, 16 Jul 1993 04:40:08 GMT Here is a recipe for Blackened Redfish. I use the same seasoning with boneless chicken breasts as well. 3/4 lb butter, melted in a skillet 1 tbs paprika 2-1/2 tsp salt 1 tsp onion powder 1 tsp garlic powder 1 tsp ground red pepper 3/4 tsp white pepper 3/4 tsp black pepper 1/2 tsp thyme 1/2 tsp oregano 6 fish fillets Heat a cast iron skillet over a high heat until it is VERY hot. Combine the dry spices together in a bowl. Dip each fillet in melted butter and then sprinkle the seasoning mixture over both sides. Put the fillets in the skillet and pour in the remaining butter. Cook the fish until the underside begins to char or blacken, then turn and cook the other side. This will cook quickly and creats alot of smoke. mara http://www.cs.cmu.edu/~mjw/recipes/seafood/fish/blk-redfish.html [12/17/1999 11:54:09 AM]

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   Blackened Redfish (2) Blackened Redfish From: [email protected] (SHERMAN, MICHAEL E.) Date: Fri, 20 Aug 1993 18:02:54 GMT Seasoning : (yields 1/2 cup seasoning) --------- 2 tbsp. paprika 1 1/2 tsp. white pepper 1 tbsp. salt 1 1/2 tsp. black pepper 2 tsp. onion powder 1 tsp. thyme 2 tsp. garlic powder 1 tsp. oregano 2 tsp. cayenne Mix the seasonings. (I usually mix several 'batches' at once. It seems to keep well.) Instructions: ------------ Melt some butter. Heat a dry iron skillet very hot. Dip the fish filets in the melted butter and sprinkle with the seasoning. The more you use, the hotter the results will be. Drop fish on hot skillet. This will produce a great deal of peppery smoke, so make sure you do it in a well ventilated area (or outside). Cook until fish is done. The Seasonings and butter will form a black crust on the fish. I usually apply the seasoning to one side of the fish, drop the fish on the skillet, then apply seasoning to the other side of the fish. Enjoy. mara http://www.cs.cmu.edu/~mjw/recipes/seafood/fish/blk-redfish-2.html [12/17/1999 11:54:13 AM]

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   Doug's Fire Fish Doug's Fire Fish From: [email protected] (Doug DePrenger) Date: 4 Nov 1993 18:08:56 GMT