The Little Black Train ...by Jake Mahood

Jake and his friend Dan found a little toy train and they thought it looked kind of evil. It actually gave them the creeps. They decided to destroy it to save the human race from being possessed by demonic toy trains. Since Jake and Sam's Dad wanted them to cut down some trees, they thought they could easily crush the train. But, it refused to be destroyed, so in desperation, Sam blew it up. It exploded with a bang into multiple, scattered pieces.  The boys thought that finally they had defeated it.  However, one by one, the pieces began to put themselves back together.  Eeeeeek!

 To be continued:

Striped Bass with Tomato Fondue

6         large garlic cloves, unpeeled
2         tablespoons thinly sliced sage
Salt and freshly ground pepper 
1          tablespoon extra-virgin olive oil 
1          large shallot, minced 
2          pounds assorted tomatoes—small tomatoes halved, larger tomatoes cut into wedges 
2           tablespoons unsalted butter 
1           tablespoon vegetable oil 
6           6-ounce wild striped bass fillets with skin, skin scored

1           Preheat the oven to 350°. Wrap the garlic in foil and bake for 30 minutes, until soft. Let cool, then squeeze the garlic into a bowl. Stir in the sage; season with salt and pepper.

 2           In a deep skillet, heat the olive oil. Add the shallot and cook over low heat until softened, 2 minutes. Add the tomatoes, butter and garlic-sage paste and cook over moderate heat until the tomatoes release their liquid, 3 minutes. Season with salt and pepper.


 3          In a nonstick skillet, heat the vegetable oil. Season the bass with salt and pepper and add to the skillet, skin side down. Cook over moderately high heat until the skin is browned, 4 minutes. Turn the fillets and cook until just white throughout, 2 minutes. Serve the fish with the tomato fondue.

A special wish for an old and very dear friend,
With you I never need to hold back or pretend.
You always know and see clearly, everything on my mind.
You are genuine and wise and unfailingly kind.
In good times or sorrowful, our bond will endure.
Through tears and through laughter, 
It remains timeless and pure.
Though our friendship spans countries, all-embracing and vast,
You'll be in my thoughts and my heart to the last.
Enjoy your special day from beginning to end,
And know you are loved,
Sincerely, your friend.
 




PS:

Salmon with Mustard

3        tablespoons toasted wheat germ 
1        tablespoon yellow mustard seeds, crushed
 4        6-ounce skinless salmon fillets 
Salt and freshly ground pepper
 2-1/2      tablespoons Dijon mustard 
1-1/2        teaspoons dry mustard 
1                tablespoon canola oil

1              In a shallow dish, combine the wheat germ and mustard seeds. Season the salmon fillets with salt and pepper. In a bowl, blend the Dijon mustard with the dry mustard and spread it over the skinned side of the fillets. Dip the mustard side of the fillets in the wheat germ mixture until thickly coated.

2               In a nonstick skillet, heat the oil until shimmering. Add the fillets, crust side down, and cook over moderately high heat until browned and crisp, 3 minutes. Turn the fillets and cook over moderate heat until barely cooked in the center, 3 minutes longer. Transfer the salmon to plates and serve crust side up.

Suggested Pairing
Fragrant Vermentino.

Pork Braised in Champagne Vinegar

Serves : 6
DAVID PAGE and BARBARA SHINN October 2008
Champagne vinegar, made from Chardonnay and Pinot Noir grapes, gets its rich, mellow flavor from being aged in oak barrels, like wine. David Page uses J. LeBlanc Champagne vinegar (available from lobels.com) to braise this luscious bone-in pork shoulder that's also flavored with cumin, coriander and mustard seed.    More Pork Recipes  

1         3-1/2-pound fresh picnic pork shoulder with skin 
3         garlic cloves, thinly sliced
 Salt and freshly ground pepper
 1/4     cup extra-virgin olive oil
2         cups thinly sliced shallots 
1        teaspoon ground cumin 
1        teaspoon ground coriander 
1        teaspoon powdered mustard 
3/4      cup Champagne vinegar 
2         cups dry sparkling wine 
2         cups chicken stock 
2         large sage sprigs 
1         pound red grapes, stemmed 
2         tablespoons unsalted butter 
2          tablespoons chopped flat-leaf parsley 
2          tablespoons snipped chives

1      Preheat the oven to 300°. Using a sharp knife, score the pork skin in a crosshatch pattern. Make deep slits all over the pork and insert a slice of garlic into each slit. Season the pork with salt and pepper.

 2         In a large enameled cast-iron casserole, heat the olive oil. Add the pork and cook over moderate heat, turning occasionally, until browned all over, about 12 minutes. Transfer the pork to a plate.

Step       Add the shallots to the casserole and cook over low heat, stirring, until lightly browned, 5 minutes. Stir in the cumin, coriander and mustard. Add the vinegar and scrape up any browned bits from the bottom of the casserole. Add the wine, stock and sage and bring to a boil. Return the pork and any accumulated juices to the casserole. Cover and braise in the oven for 3 hours, or until the pork is very tender.

 4     Carefully transf  er the pork to a platter and cover with foil. Set the casserole over high heat and boil the braising liquid until it is slightly reduced and thickened, about 10 minutes. Add the grapes and boil until they just begin to soften, 8 minutes. Remove the casserole from the heat and whisk in the butter, parsley and chives. Slice the pork and serve with the vinegar sauce.
TIP:
The pork can be refrigerated in its braising liquid, sliced or unsliced, for up to 2 days. Reheat gently before serving.
Suggested Pairing

To drink with this dish, consider a good rosé Champagne.

Cajun-Style Pork Burgers

Serves : 4
l  add  scallions, fresh ginger, garlic and sesame oil to ground pork for a juicy  Cajun-flavored burger.     
1-1/2     pounds ground pork
 2         scallions, thinly sliced 
1          tablespoon finely grated fresh ginger 
1          large garlic clove, minced 
1-1/2     teaspoons Asian sesame oil
 Kosher salt and freshly ground pepper
 4        hamburger buns, split 
2        cups coleslaw mix 
2        teaspoons rice vinegar 
1        teaspoon soy sauce

 1         Light a grill or preheat a grill pan. In a large bowl, mix the pork with the scallions, ginger, garlic, 1 teaspoon of the sesame oil, 2 teaspoons of kosher salt and 1/2 teaspoon pepper. Form the meat into four 3/4-inch thick patties.

2               Grill the burgers, turning once, until cooked through, about 8 minutes. Lightly toast the buns on the grill.

 3             Meanwhile, in a medium bowl, toss the coleslaw mix with the rice vinegar, soy sauce and the remaining 1/2 teaspoon of sesame oil. Season with salt and pepper. Set the burgers on the buns, top with the slaw and serve.
Serve With
Sriracha and mayonnaise.
This is a favorite at the Carano house  , we have to triple  it  add fries .

from  Nanook's Knights