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KOI BRIDGETTE JUNGLE GIRL
$20.00 -
BRIDGETTE TRANQUILITY
$20.00 -
KOI REGINA ZANZIBAR
$18.00 -
KOI KATHRYN
$5.00
SALMON WITH WILD HERBS
1-2 POUND FRESH SALMON
½ bunch CUT AND FRESH SORREL
1. PUT OVEN ONTO 400 DEGREES
2. SPRAY COOKIE SHEET WITH NON STICK SPRAY
3. WASH AND PAT DRY FISH AND PLACE ON COOKIE SHEET
4. COOK APPROX 20 MINUTES, **** TEST WITH THERMOMETER UNTIL INTERNAL 160 DEGREES*****
5. TAKE OUT OF OVEN AND PUT ON CHOPPED SORRREL AND COOK ANOTHER 1-2 MINUTES TO BRING FLAVOR INTO FISH
6. ENJOY!!!
Sour Dock, Red Sorrel,
Rock Sorrel
Rumex acetosella
Has lemony-flavored leaves,
Rich in vitamins A, B complex,
C, D, K, and E. It also contains
minerals, including calcium, iron,
silicon, magnesium, sulfur, zinc,
manganese, iodine, and copper.
Fish Cooking Temperature
Temperature Chart for Fish and Seafood Cooking |
Fish (steaks, filleted or whole) | 140 degrees F | meat is opaque and flakes easily |
Tuna, Swordfish, and Marlin | 125 degrees F | Cook it until medium,rare (dont overcook it or the meat may become dry and lose its flavor. |
Shrimp | See below | |
Medium-size, boiling | 3 to 4 minutes | Cook it until medium,rare (dont overcook it or the meat may become dry and lose its flavor |
Large-size, boiling | 5 to 7 minues | Cook it until medium,rare (dont overcook it or the meat may become dry and lose its flavor |
Jumbo-size, boiling | 7 to 8 minutes | Cook it until medium,rare (dont overcook it or the meat may become dry and lose its flavor |
Lobster | See below | |
Boiled, whole - 1 lb. | 12 to 15 minutes | The meat will turn red and opaque in middle when cut |
Broiled, whole - 1 1/2 lbs. | 3 to 4 minutes | The meat will turn red and opaque in middle when cut |
Steamed, whole - 1 1/2 lbs. | 15 to 20 minutes | The meat will turn red and opaque in middle when cut |
Baked, tails - each | 15 minutes | The meat will turn red and opaque in middle when cut |
Broiled, tails - each | 9 to 10 minutes | The meat will turn red and opaque in middle when cut |
Scallops | See below | |
Bake | 12 to 15 minutes | The meat will have a milky white or opaque, and firm texture |
Broil | The meat will have a milky white or opaque, and firm texture | |
Clams, Mussels & Oysters | Cook to the point at which the shells open - throw away any that do not open |
Oriental Style stir-fried wild vegetables
Ingredients :
1 2 bunches purslane
½ - 1 bunch lambs quarters
¼ bunch pepper grass (to make ½ tsp ground pepper)
1 small onion ( or chopped wild onion )
½ tsp chopped garlic
1 tbl spoon soy sauce
½ tsp sugar
½ tsp sesame oil
2 tbl spoon vegetable oil
1.Wash wild edibles and shake dry.
2. peel off peppergrass seeds and dry in oven,
3.peel off lambs quarter leaves and chop fine.
4. break off hard lower stems on perslane and discard, chop perslane semi fine.
5. Chop onion.
6. After pepper grass is dried in the oven, grind into a fine powder.
7. Heat oil on med to low temp, add garlic, onion, pepper grass, cook until fragrant.
8. Toss in greens, stir fry 1 2 minutes.
9. Add sesame oil and soy sauce and mix quickly.
10. Add salt to taste.
Pepper Grass
Lepidium virginicum
A substitute for black pepper.
Plant has protein, vitamin A & C
Purslane
Portulaca oleracea
Contains essential fatty acids,
calcium, potassium, and vitamin A
Lambs Quarters
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