On Fri, 2 Dec 2011 22:21:33 -0800, "Califbill" wrote:

"John H" wrote in message
.. .

On Wed, 30 Nov 2011 09:34:55 -0800, "Califbill"
wrote:

"John H" wrote in message
. ..

We're having smoked salmon with chipotle cream sauce tonight. Needed
something good to go with the
fish. Settled on red beans and rice and collard greens. My wife won't have
any of the collards,
which is fine with me. She does love the red beans and rice though.

Anyway, now that y'all are salivating, here's the recipe for the collards:

Collard Greens

Grocery store bag full of Collards
Large onion
4-5 cloves garlic
5 slices bacon
1 tablespoon sugar
1/8 cup Balsamic vinegar
½ tsp red pepper flakes (or something hot) (Franks Red Hot works well also)

Wash and de-stem collards (don't worry about small stems).

Roll collard leaves and cut rolls about 1" wide. Boil about a cup of water
in a pot and put all the
greens in the pot with the boiling water. Cover and let cook for about 12
minutes. Drain.

In the pot, fry the bacon after cutting into 1" pieces. Slice the onions
and
saute' them with the
bacon. Don't let get done, as it will cook in the collards.

Chop garlic, add to balsamic vinegar, sugar, and hot pepper. Put collards
back in pot and add the
ingredients, onions, etc. Stir, being sure to get the bacon pieces and fat
mixed in well. Cover and
simmer for about one hour. Add a little water if necessary.


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I like catching salmon. Lots. As to eating salmon, lots of better fish to
eat. I grew up living by San Francisco Bay and fished salmon from about 6
years old. My dad did a lot of work for the Berkeley fishing fleet as he
owned a machine shop. So we got invites and later we owned a 23' boat.
Problem is most of the fish was cooked the Mid-western way. Cut in to
steaks and fried in bacon grease. Still like to catch salmon, just give
most of it away to neighbors and friends. I do not know about Collard
Greens but if like chard with lots of oxalic acid in them. Cook for about
3
minutes in boiling water and then dump the water and then finish cooking.
Gets rid of the bitterness in Chard.

Collards are much the same way. That's why they're precooked.

I like smoked salmon, which is the way I always fix it. My wife didn't like
salmon at all until she
had it with the chipotle sauce I make. Now it's one of her favorite dishes,
and we have it about
every other week.

I need a good recipe for frozen haddock. Got one? It can be grilled, smoked,
baked, fried, broiled
or whatever.


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We do not get Haddock here, but if it is a mild, white fleshed fish. Put a
little olive oil and a dab of butter in a skillet. Gives the butter flavor
without the bad fat, and put a little Italian bread crumbs on the filet and
fry a little on each side until done. Or a little crushed pecan or walnut
as a covering and same quick fry. We do Yellowtail with a non-fat Mayo and
Dijon mustard smear and fry it. Ahi I will sometimes slice in thin sections
and marinade like an Asian Poke recipe, a little sesame oil, reduced sodium
Soy sauce and some sesame seeds. Then quick sear in a nonstick skillet with
a little oil or non stick spray. Since I still have about 10# of Ahi from
the last one I caught, I try lots of different ways including Poke to
prepare it.

Thanks Bill. I've thought I might try it with some Paul Prudhomme's blackened redfish spices. It's
not redfish, but that stuff tastes pretty good. I'm going to try it with the butter and bread
crumbs. Some friends caught a haddock, big one, while in Alaska, had it flash frozen, and brought a
freezer-full home with them.