|Vineyard Tales: Reflections on Wine|
|by Gerald Asher|
Every wine has a story, and Gerald Asher tells it best. Asher, wine editor of Gourmet magazine, has an unsurpassed knowledge of vineyards, winerie...
1 - 10 of 20 for fish gravy
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Soak cod fish in water overnight. ... little milk to make a paste, add to milk. Stir well. Add butter and pepper. Serve hot over toast or boiled potatoes.
Put fish heads in large ... thickness. Add onions and bacon, Gravy Master and Worcestershire and ... to taste. Simmer for several minutes before serving.
Place frozen fish fillets in single ... Stir in dry gravy mix, then blend ... sprinkle with paprika. Top with additional sliced green onions. Makes 4 servings.
Prepare the squash ... or bread crumbs, gravy, salt and ... Add water to cover the bottom. Place in a moderate oven 325-375 degrees and cook 20-30 minutes.
Crawfish bisque is ... (reserving rest for gravy) in processor ... crawfish tails in gravy. Add heads and simmer for an hour. Cool completely. Freezes well.
Sauté onions and bell peppers until tender. Add all canned ingredients. After about 5 minutes add fish and cook until tender.
Fry fish in oil and ... the tomato paste. Stir a few minutes, add green pepper and fish. Fry for about 6 minutes. Add any desired spices. Serve with rice.
After frying fish, drain grease, ... cornmeal, brown. Add tomatoes, salt, pepper. Add beaten eggs. Stir until eggs are cooked. Serve over grits, with fish.
Make a roux. ... to make thick gravy. Season well. Wash and dry fish. Season well. ... (approximately 45 minutes for large fish). Serve gravy with rice.
Make a roux ... a medium thick gravy. Season well. ... Wash and dry fish. Season liberally ... parsley. Sprinkle with paprika. Garnish with lemon slices.
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