This is for Miche,


* Exported from MasterCook *

Veracruz Sauce

Recipe By :Orange County Register
Serving Size : 4 Preparation Time :0:15
Categories : Sauces & Gravies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 medium onion -- chopped
3 tbsp olive oil
2 cloves garlic -- minced
1 small serrano chile -- seeded and minced
1 14 1/2 oz.ca petite cut tomatoes with juice
1/4 cup pimento-stuffed green olives -- sliced
1 tbsp lime juice
1/2 tsp salt
1/8 tsp sugar
pinch cinnamon
pinch ground cloves

Saute the onion in olive oil over medium-high heat until soft and
transparent, about 8 minutes. Add garlic and chiles. Cook for an
additional minute to release the flavors. . Add the tomatoes, olives,
lime juice, 1 tsp salt, sugar, cinnamon and cloves to the sauce and
simmer for 10 minutes.

Cuisine:
"Mexican"


Suggested Wine: Margaritas or tequila sunsets.

NOTES : Serve over red snapper fillets that have been dusted with flour,
salt and pepper and sautéed in olive oil. Accompany snapper with
canned, new potatoes.




--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

In article >,
Janet Wilder > wrote:

> This is for Miche,

Thanks Janet!

Miche

--
Electricians do it in three phases

On Jun 28, 9:04*pm, Janet Wilder > wrote:
> This is for Miche,
>
> * Exported from MasterCook *
>
> * * * * * * * * * * * * * * * *Veracruz Sauce
>
> Recipe By * * :Orange County Register
> Serving Size *: 4 * * Preparation Time :0:15
> Categories * *: Sauces & Gravies
>
> * *Amount *Measure * * * Ingredient -- Preparation Method
> -------- *------------ *--------------------------------
> * * * 1/2 * * * *medium *onion -- chopped
> * *3 * * * * * * * tbsp *olive oil
> * *2 * * * * * * cloves *garlic -- minced
> * *1 * * * * * * *small *serrano chile -- seeded and minced
> * *1 * * * 14 1/2 oz.ca *petite cut tomatoes with juice
> * * * 1/4 * * * * * cup *pimento-stuffed green olives -- sliced
> * *1 * * * * * * * tbsp *lime juice
> * * * 1/2 * * * * * tsp *salt
> * * * 1/8 * * * * * tsp *sugar
> * * * * * * * * * pinch *cinnamon
> * * * * * * * * * pinch *ground cloves
>
> Saute the onion in olive oil over medium-high heat until soft and
> transparent, about 8 minutes. *Add garlic and chiles. *Cook for an
> additional minute to release the flavors. . *Add the tomatoes, olives,
> lime juice, 1 tsp salt, sugar, cinnamon and cloves to the sauce and
> simmer for 10 minutes.
>
> Cuisine:
> * *"Mexican"
>
> Suggested Wine: Margaritas or tequila sunsets.
>
> NOTES : Serve over red snapper fillets that have been dusted with flour,
> salt and pepper and sautéed in olive oil. *Accompany snapper with
> canned, new potatoes.
>
Might be a good variation. I like the classic version with capers and
bay leaves and without cinammon and cloves. I don't know why they
accompany it with canned new potatoes -- is that an Orange County
thing? -aem

Miche > wrote in news:micheinnz-
:

> In article >,
> Janet Wilder > wrote:
>
>> This is for Miche,
>
> Thanks Janet!
>
> Miche
>

This sauce recipe reminds me of a mild picante sauce...which makes me think
of salsa which makes me ask this question...Would a, say mango or peach
salsa be any good as a sauce for red snapper? I need more fish in my life.

--

The house of the burning beet-Alan

hahabogus wrote:
> Miche > wrote in news:micheinnz-
> :
>
>> In article >,
>> Janet Wilder > wrote:
>>
>>> This is for Miche,
>>
>> Thanks Janet!
>>
>> Miche
>>
>
> This sauce recipe reminds me of a mild picante sauce...which makes me
> think of salsa which makes me ask this question...Would a, say mango
> or peach salsa be any good as a sauce for red snapper? I need more
> fish in my life.

Yes! I've made many different kinds of salsa for fish before. I've used
mango, pineapple, papaya, sweet onion, cilantro, lime, jalepenos, green
chilis, serranos........use your imagination! The key ingredients are
sweet/sour/spice. Experiment! It's fun!

kili

On Sun, 29 Jun 2008 16:03:27 GMT, hahabogus > wrote:

>Miche > wrote in news:micheinnz-
:
>
>> In article >,
>> Janet Wilder > wrote:
>>
>>> This is for Miche,
>>
>> Thanks Janet!
>>
>> Miche
>>
>
>This sauce recipe reminds me of a mild picante sauce...which makes me think
>of salsa which makes me ask this question...Would a, say mango or peach
>salsa be any good as a sauce for red snapper? I need more fish in my life.

Absolutely yes, I've had fruit salsas on fish and it was delicious.
One of my favorites is a blackened salmon with mango salsa, yummie.

koko
--
There is no love more sincere than the love of food.
George Bernard Shaw
www.kokoscorner.typepad.com
updated 6/25

aem wrote:
> On Jun 28, 9:04 pm, Janet Wilder > wrote:
>> This is for Miche,
>>
>> * Exported from MasterCook *
>>
>> Veracruz Sauce
>>
>> Recipe By :Orange County Register
>> Serving Size : 4 Preparation Time :0:15
>> Categories : Sauces & Gravies
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 1/2 medium onion -- chopped
>> 3 tbsp olive oil
>> 2 cloves garlic -- minced
>> 1 small serrano chile -- seeded and minced
>> 1 14 1/2 oz.ca petite cut tomatoes with juice
>> 1/4 cup pimento-stuffed green olives -- sliced
>> 1 tbsp lime juice
>> 1/2 tsp salt
>> 1/8 tsp sugar
>> pinch cinnamon
>> pinch ground cloves
>>
>> Saute the onion in olive oil over medium-high heat until soft and
>> transparent, about 8 minutes. Add garlic and chiles. Cook for an
>> additional minute to release the flavors. . Add the tomatoes, olives,
>> lime juice, 1 tsp salt, sugar, cinnamon and cloves to the sauce and
>> simmer for 10 minutes.
>>
>> Cuisine:
>> "Mexican"
>>
>> Suggested Wine: Margaritas or tequila sunsets.
>>
>> NOTES : Serve over red snapper fillets that have been dusted with flour,
>> salt and pepper and sautéed in olive oil. Accompany snapper with
>> canned, new potatoes.
>>
> Might be a good variation. I like the classic version with capers and
> bay leaves and without cinammon and cloves. I don't know why they
> accompany it with canned new potatoes -- is that an Orange County
> thing? -aem

That was what they put in the newspaper. I never, in my whole life,
used a canned potato. I make teeny red potatoes with the skin on them
then put butter, salt, pepper and fresh parsley on them.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Sun, 29 Jun 2008 16:03:27 GMT, hahabogus > wrote:

>Would a, say mango or peach
>salsa be any good as a sauce for red snapper? I need more fish in my life.

I think it would be fantastic!


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

hahabogus wrote:
> Miche > wrote in news:micheinnz-
> :
>
>> In article >,
>> Janet Wilder > wrote:
>>
>>> This is for Miche,
>> Thanks Janet!
>>
>> Miche
>>
>
> This sauce recipe reminds me of a mild picante sauce...which makes me think
> of salsa which makes me ask this question...Would a, say mango or peach
> salsa be any good as a sauce for red snapper? I need more fish in my life.
>

I think a fruity salsa would be wonderful. Red Snapper is a mild fish.

I found this web site years ago and still go there for recipes.

http://www.fishingworks.com/seafood-recipes

Scroll down to where the pictures of the stove, etc. are. Have fun.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

wrote:
> On Sun, 29 Jun 2008 16:03:27 GMT, hahabogus > wrote:
>
>> Miche > wrote in news:micheinnz-
>> :
>>
>>> In article >,
>>> Janet Wilder > wrote:
>>>
>>>> This is for Miche,
>>> Thanks Janet!
>>>
>>> Miche
>>>
>> This sauce recipe reminds me of a mild picante sauce...which makes me think
>> of salsa which makes me ask this question...Would a, say mango or peach
>> salsa be any good as a sauce for red snapper? I need more fish in my life.
>
> Absolutely yes, I've had fruit salsas on fish and it was delicious.
> One of my favorites is a blackened salmon with mango salsa, yummie.
>

We ate at a restaurant on Soutp Padre Island Friday night and I had
grilled Mahi Mahi with mango salsa. Excellent.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Sun, 29 Jun 2008 13:05:11 -0500, Janet Wilder
> wrote:
>
>I found this web site years ago and still go there for recipes.
>
>http://www.fishingworks.com/seafood-recipes
>
>Scroll down to where the pictures of the stove, etc. are. Have fun.

Good site, thanks! I passed it along to my daughter, who wants to put
more fish on the table.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Sun, 29 Jun 2008 11:53:28 -0700, sf <.> wrote:

>Good site, thanks! I passed it along to my daughter, who wants to put
>more fish on the table.

Glad that she can afford it......sea bass was 18.99 a pound today. It
has become so expensive over the past five years, fish or any seafood
has become reserved for special occasions.

On Sun, 29 Jun 2008 15:03:09 -0400, Billy <Hereiam@hotmaildotcom>
wrote:

>On Sun, 29 Jun 2008 11:53:28 -0700, sf <.> wrote:
>
>>Good site, thanks! I passed it along to my daughter, who wants to put
>>more fish on the table.
>
>Glad that she can afford it......sea bass was 18.99 a pound today. It
>has become so expensive over the past five years, fish or any seafood
>has become reserved for special occasions.

She eats very little red meat, so she can afford the fish. I doubt
she goes for the expensive stuff anyway, unless it's a special
occasion. In fact, I don't think I've ever eaten sea bass and only
had halibut once or twice in a restaurant. I prefer shellfish over
fish.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

In article >,
Billy <Hereiam@hotmaildotcom> wrote:

> On Sun, 29 Jun 2008 11:53:28 -0700, sf <.> wrote:
>
> >Good site, thanks! I passed it along to my daughter, who wants to put
> >more fish on the table.
>
> Glad that she can afford it......sea bass was 18.99 a pound today. It
> has become so expensive over the past five years, fish or any seafood
> has become reserved for special occasions.

Sea bass is called that because "Patagonian toothfish" wouldn't sell.

Miche

--
Electricians do it in three phases

In article >,
Janet Wilder > wrote:

> aem wrote:

> > Might be a good variation. I like the classic version with capers and
> > bay leaves and without cinammon and cloves. I don't know why they
> > accompany it with canned new potatoes -- is that an Orange County
> > thing? -aem
>
> That was what they put in the newspaper. I never, in my whole life,
> used a canned potato. I make teeny red potatoes with the skin on them
> then put butter, salt, pepper and fresh parsley on them.

The mother of a former boyfriend used to like canned potatoes because
they were "so convenient". They're really nothing to write home about,
and I much prefer fresh spuds.

Miche

--
Electricians do it in three phases

Miche wrote on Mon, 30 Jun 2008 07:57:50 +1200:

>> aem wrote:

> >> Might be a good variation. I like the classic version with
> >> capers and bay leaves and without cinammon and cloves. I
> >> don't know why they accompany it with canned new potatoes
> >> -- is that an Orange County thing? -aem
>>
>> That was what they put in the newspaper. I never, in my
>> whole life, used a canned potato. I make teeny red potatoes
>> with the skin on them then put butter, salt, pepper and fresh
>> parsley on them.

> The mother of a former boyfriend used to like canned potatoes
> because they were "so convenient". They're really nothing to
> write home about, and I much prefer fresh spuds.

It's hard to imagine what could be more convenient than small potatoes,
fingerlings perhaps, rinsed and nuked for a few minutes.

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

In article <OHS9k.138$HY.60@trnddc01>,
"James Silverton" > wrote:

> Miche wrote on Mon, 30 Jun 2008 07:57:50 +1200:
>
> >> aem wrote:
>
> > >> Might be a good variation. I like the classic version with
> > >> capers and bay leaves and without cinammon and cloves. I
> > >> don't know why they accompany it with canned new potatoes
> > >> -- is that an Orange County thing? -aem
> >>
> >> That was what they put in the newspaper. I never, in my
> >> whole life, used a canned potato. I make teeny red potatoes
> >> with the skin on them then put butter, salt, pepper and fresh
> >> parsley on them.
>
> > The mother of a former boyfriend used to like canned potatoes
> > because they were "so convenient". They're really nothing to
> > write home about, and I much prefer fresh spuds.
>
> It's hard to imagine what could be more convenient than small potatoes,
> fingerlings perhaps, rinsed and nuked for a few minutes.

Quite.

Miche

--
Electricians do it in three phases

Miche wrote:
> The mother of a former boyfriend used to like canned potatoes because
> they were "so convenient". They're really nothing to write home about,
> and I much prefer fresh spuds.
>
> Miche
>
I recently heard they have improved over the years. I used them a
bit when I was very young and first out of the house, and they
were so nasty that I've shied away from them ever since.

--
Jean B.