Subj : pop culture poll 518
To   : MICHAEL LOO
From : JIM WELLER
Date : Sun Oct 09 2005 12:32 am

 -=> Quoting Michael Loo to Jim Weller <=-

 ML> How often do you eat in front of the TV?

 JW> This assumes one actually owns a TV.

 ML> Yeah, well. Even I own a TV. It's a Sony 1.5" screen
 ML> jobby that I got for $50 for emergencies, and I don't
 ML> know where it is. I figure if there were a hurricane
 ML> during the 50 days a year I'm in the apartment I'd
 ML> have plenty of time to scout around and find it. Of
 ML> course the batteries would be dead ...

Actually I too own one but it lacks an antenna or a cable connection. We
have a VCR and a DVD player hooked into it.

 ML> Roast Ontario pheasant with wildflower honey and dried cherries

That looks wonderful! I love working with dried cherries or
blueberries.

 ML> Rory Golden, Deerhurst Resort, Huntsville, Ontario

It's a fantastic spot in a beautiful region, about halfway between my
home town and Toronto near Algonquin Park. I remember eating very well
there years ago; it's be in existence since the late 1800s.

An encore...

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Pickerel With Maple, Butternut Squash And Apple Cider Glaze
Categories: Canadian, Fish
  Servings: 2

      2    7 oz pickerel fillets
    1/4 c  flour, for dredging
           Salt and white pepper
      1 TB butter
      2 TB vegetable oil
    1/2 c  diced butternut squash
           (1/4-inch dice)
    1/2    McIntosh apple, diced
           (1/4-inch dice)
    1/2 c  apple cider
      2 TB maple syrup
      2 TB butter
           Fresh lemon juice

Preheat oven to 350 degrees F.

Preheat a non-stick frying pan to medium high heat and add oil and
butter. Season the pickerel fillet with salt and white pepper. Dredge in
flour and add to pan, keeping in mind to lay fish into pan presentation
side down (side with no skin). Let fish brown for 2 to 3 minutes then
turn over. Transfer to oven and cook for 6 to 8 minute or until fish is
just cooked through. Remove pickerel from pan. Keep fish warm.

Put the hot pan back to stove over medium high heat. Add 1 tbsp. butter
and diced butternut squash, saut‚ for 1 to 2 minutes. Add apple and
saut‚ for 1 minute. Add apple cider. Let liquid reduce by half, about 3
to 4 minutes. Add maple syrup, remaining 1 tbsp. butter and quickly
bring to a boil. Taste glaze and add lemon juice to your liking. Pour
over pickerel, garnish and serve immediately.

Courtesy Rory Golden, Executive Chef, Deerhurst Resort, Huntsville, ON

  From: Www.Foodtv.Ca                   
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




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