Chiffonade
Reged: May 01 2002
Posts: 45
Loc: FL
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Made something tonight that is about the closest to "creating" I've come since we started planning this move.
If you like unusual combinations, you might like it...
Catfish with Thai Flavors over Fettucini
3 catfish fillets (total - almost a pound)
S&P
1 Tbsp. corn (or other neutral oil)
1/2 onion, chopped
2 garlic cloves, chopped
3-4 Tbsp. prepared Satay sauce paste
1/4 cup soy sauce
1/2 (or slightly more) can of Thai coconut milk
Water
Fettucini
Salt
Cut the catfish fillets into 4 pieces each. Sprinkle w/S&P. Put aside momentarily.
Put water for pasta up to boil. Prepare fish and sauce.
In a deep enough pan to hold all sauce ingredients, heat the oil and saute the onion and garlic. Plop in the satay sauce paste, soy and mix to blend. Add coconut milk. Bring to a boil and reduce to a very low simmer. Slip the fish into the sauce and cook about 15 minutes. Remove from heat but keep covered and warm.
Put the salt in the now boiling pasta water and toss in the pasta. Cook al dente. Serve fish and sauce over pasta.
Here's the kicker...My 13 y/o ate this. It was kind of exotic but simple enough for her not to completely shut down. I'm still in shock.
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JonC
Reged: Apr 29 2002
Posts: 103
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Well I'm glad you're back. I need to perfect my Souvlaki this summer. Mine kinda sucks. After that, we can work on my Irish lamb stew.
JonC
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Chiffonade
Reged: May 01 2002
Posts: 45
Loc: FL
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I think with souvlaki the trick is to marinate it long enough. As for Irish stew, it's a pretty "plain" dish made up of basically neutral flavors.
What about your souvlaki and/or Irish stew do you not like? 
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JonC
Reged: Apr 29 2002
Posts: 103
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I think my initial problem with both the marinade and the tzatziki was that I was using olive oil that didnt have very much flavor. I'll keep playing around with these
greek olive oil based marinades, but I'm not sure that I dont prefer my standard kabob variety (dry sherry, light soy, lemon juice, ton-o-garlic and some cornstarch) From googling around, looks like the other problem with my tzatziki is that American yogert is too runny and needs to be drained? Maybe more lemon? Been cutting my standard 2" kabobs down to 1" and working them over with a waffle faced framing hammer prior to marinade for the souvlaki. Now if I can just find a decent source for pita bread around here, the pocket crap aint cutting it.
My lamb stew is above average but I had some at a Kell's Irish restarant a couple years ago that was the best I've ever had. All I could tell for sure is that they used alot more Rosemary than I usually do though there was apparently some other things happening there too.
JonC
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Chiffonade
Reged: May 01 2002
Posts: 45
Loc: FL
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Yes, a friend of mine who makes a lot of Greek and Arab specialties always strains his yogurt. Kitchen Gadget stores have these cone shaped things that look like permanent coffee filters which people use for straining yogurt. Heck, I think I have one here someplace.
Straining off the excess liquid will improve both the flavor and the mouthfeel. Flavorful olive oil will help your initial marinade for the souvlaki.
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