|Purchasing for Chefs: A Concise Guide|
|by John M. Stefanelli|
A Compendium of Purchasing Principles for the Culinary ProfessionalPurchasing For Chefs is unlike any other purchasing book on the market.
1 - 10 of 18 for shad
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Dress shad whole, score, salt ... there is no waste and it is good eating if you like shad. Serve with spoon bread. Eat while both shad and bread are hot.
Take the hard roe of shad; season with ... Fry slowly. Shad roe has a tendency to pop. Drain on paper toweling. Serve with tomato sauce and lemon slices.
Marinate the shad fillets in lemon ... high heat over charcoal or under the broiler, basting with the marinade. Serve hot with the sauce in a separate dish.
Clean shad and rub inside ... of bacon on top. Make a tight seal with foil. Place on oblong pan and bake at 250 degrees for 6 hours. Bones disintegrate.
Clean shad and rub melted ... ends. Grease outside of paper. Place in a roasting pan (covered). Bake at 250 degrees for 6 hours. Bones will disintegrate.
Drop roe into simmering water containing a little salt and lemon juice. Leave in 3 minutes. Remove and drain. 1. Saute in butter, browning both sides ...
Put flour, salt and pepper in small paper bag and shake. Pour onto a dinner plate and dip each roe in flour to lightly coat. Mash anchovy with 2 ...
Place the fish in a shallow baking dish, skin side down. Lay a piece of roe on each piece of fish. Cover the fish and roe with a thick layer of sour ...
Season fish inside and out. Place in greased baking pan (Pyrex type). Put onions in notches of fish; turn and fill notches on other side. Place fish ...
Clean, dry and season fish with salt and pepper. Mix crabmeat with ingredients listed. Stuff fish and tie with string. Place in pan, cover with ...
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