HERBED MARYLAND SHAD
Provided by Craig Claiborne
Categories dinner, project, main course
Time 5h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Wash shad and dry with paper towels. Sprinkle inside and out with salt and pepper.
- Put fish on rack of baking pan. Add four cups of water and wine to level just under fish. Add remaining ingredients except the sauce. If necessary, add fifth cup of water to prevent burning.
- Cover tightly and steam for five hours. Baste often. Serve sliced crosswise through bones, with herb butter sauce if desired.
Nutrition Facts : @context http, Calories 638, UnsaturatedFat 27 grams, Carbohydrate 4 grams, Fat 42 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 9 grams, Sodium 1267 milligrams, Sugar 1 gram
HERBED POTATO SALAD WITH BACON
Provided by Food Network Kitchen
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Place the eggs in a medium saucepan and cover with cold water by about 1 inch. Bring to a boil, then reduce the heat to low and simmer 10 minutes. Drain the eggs and run under cold water until cool; peel, chop and set aside.
- Meanwhile, put the potatoes in a large pot and cover with cold water by about 1 inch; season generously with salt. Bring to a boil, then reduce the heat to medium and simmer until just tender, about 12 minutes. Drain and let cool 5 minutes.
- Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned and crisp, about 7 minutes. Remove with a slotted spoon and drain on paper towels.
- Combine the potatoes, hard-boiled eggs, bacon, scallions and celery in a large bowl. Add the dressing and toss to coat; season with salt and pepper.
- Combine 1/2 cup each mayonnaise and sour cream, 1/3 cup each chopped parsley and chives, and 1/4 cup chopped tarragon in a blender. Add 2 anchovy fillets, 1 minced garlic clove, 1 tablespoon capers, the juice of 1 lemon, 1/2 teaspoon kosher salt and a few grinds of pepper; puree until smooth. (Makes 1 1/2 cups.)
HERBED RICE SALAD
Provided by Florence Fabricant
Categories easy, salads and dressings, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Put the rice in a saucepan, add the water, bring to a boil, cover and cook for about 15 minutes, until the water is absorbed. Set aside, covered, for five minutes longer. Remove cover and allow rice to cool about 30 minutes until barely warm, fluffing it occasionally with a fork.
- When the rice has cooled, transfer it to a bowl and lightly mix in the remaining ingredients. Set aside at room temperature till serving.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 0 grams, Carbohydrate 39 grams, Fat 0 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 0 grams, Sodium 462 milligrams, Sugar 1 gram
L'ALOSE MARINEE AUX HERBES (GRILLED MARINATED SHAD WITH HERBS)
Provided by Craig Claiborne
Categories dinner, easy, main course
Time 1h10m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Put fillet on platter and sprinkle with salt and pepper. Add oil and turn fish to coat it.
- Add lemon juice, bay leaf and thyme and spread around. Cover and let stand one hour.
- Preheat broiler to high.
- Remove shad from platter and arrange it skin side down on baking dish. Pour marinade into small saucepan and keep warm. Sprinkle fish with paprika, and brush top to coat evenly. Place under broiler about 4 inches from the source of heat, and broil about 5 minutes. Cut fish in half lengthwise.
- Transfer fish to two hot serving dishes. Spoon a little of marinade over each serving. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 20 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 280 milligrams, Sugar 0 grams
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