I have noticed that my SABINE BAUER changed colors this year with the very hot weather. It started off its near white but the background got very peach colored when the extreme hot wheather got here. I don't really know what to make of that. Its never happened before but it has never been this hot here this early before either.

Mantis...I really like the blooms on Prairie Star, but its not one of my favorite Buck roses. For me, it doesn't seem to have the same disease resistance that some of his other roses have. If you can look past the foliage, or spray, it can be a really nice rose...and the blooms are outstanding! Definitely hardy...I didn't winter protect that bed at all last year minus my usual spring mulching. Blooms don't brown much...something that drives me nuts, and they last at least a couple of days. Repeat is also slower than other Buck roses, but I get at least 3-4 cycles in a season. Tammy

Cookalong #49 ---- FISH!!!!!! Posted by wizardnm (My Page) on Tue, Jun 5, 12 at 20:37 Bumblebeez has picked FISH for this Cookalong. The fish can be either fresh water or ocean but let's keep it fish, not seafood. We can do seafood in the future. I hope there are some good fish recipes in your files! I know I need to eat more fish myself. Please, as always, T+T recipes. This Cookalong will run for the next two weeks. Nancy Here is a link that might be useful: Cookalong #48 ----- ONIONS Follow-Up Postings: o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Tue, Jun 5, 12 at 21:11 Oh, am I in the right place at the right time! I LOVE fish! Here are a couple of my favorites. Image Hosting by PictureTrail.com Filets du Sole Au Crevettes (Fillets of Sole with Shrimp) 1 lb sole filets (I used haddock) 1T lemon juice 1/4 c fresh parsley, chopped 1 3oz can whole mushrooms, drained (I didn't use) 1T dijon mustard 1 tsp cornstarch 1 c cream 1 c cooked tiny shrimp, drained 2 T fine dry bread crumbs 1 tsp butter, melted Brush each filet with lemon juice, season with salt and pepper. Sprinkle one side with parsley, cut fish in half lengthwise. Roll each up loosely, parsley side in, secure with toothpicks. Stand rolls up in 9x9x2 baking dish. Cover and bake at 425F for 10 minutes. Drain off juices, remove picks. Press a mushroom in each roll. Blend mustard into cornstarch, stir in cream. Cook over medium low heat until bubbly, add the shrimp and heat through. Pour the sauce over the fish. Mix bread crumbs and butter and sprinkle over the fish rolls. Bake, uncovered 10-15 minutes. Serves 4 And this is my rendition of a recipe served to me in a restaurant on Grand Avenue in St Paul a couple of summers ago. They used Ivory Salmon which I cannot find, but any good quality salmon will be fine. Image Hosting by PictureTrail.com Salut Salmon Inspired by a dish served at Salut Caf� Americain in St. Paul MN Zucchini, sliced Yellow Squash, sliced Grape Tomatoes, halved Fresh Spinach, rough chopped Salmon Filet Dill Butter Sprinkle salmon with salt and pepper and sear in hot frying pan in a small amount of olive oil. Drizzle another saut� pan with about 1 tsp olive oil and 1 tsp dill butter, when hot, lightly saut� the vegetables. Remove to serving plate and top with salmon filet. Top hot salmon with a dollop of dill butter and serve. Dill Butter: Mix fresh or dried dill weed with soft butter and a pinch of salt. Serve at room temperature. Linda o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Tue, Jun 5, 12 at 21:41 This is a favourite. Parmesan-Crusted Halibut ======================== * Posted by: hoopysmom (My Page) on Wed, Mar 15, 06 at 23:42 This will be my first recipe post. Feels good to finally contribute something that is T&T. Hope your results are as good as mine! Parmesan-Crusted Halibut 1/2 cup flour 2 large eggs 2 tablespoons water 2 cups Panko bread crumbs 1 cup shredded Parmesan cheese Zest of 1 lemon, chopped 4 6-oz halibut fillets, skin removed 3 tablespoons olive oil Preheat oven to 400�F. Place flour in one bowl, beat eggs and water place in 2nd bowl, combine Panko, Parmesan and lemon zest in 3rd bowl. Lightly salt and pepper the halibut fillets. Dredge the fillets in flour, next dip in egg and then coat with Panko mixture. Heat olive oil in ovenproof pan (I used my LeCreuset). Saute the fillets in on medium-high until golden-brown crust forms. Turn fillets over and place pan in preheated oven. Roast until centers are pearly white and opaque. Recipe from Ray�s Boathouse: Seafood Secrets of the Pacific Northwest, Ken Gouldthorpe. I have a confession to make, I didn�t have a single egg in the house so I substituted real mayonnaise mixed with a bit of 1/2 & 1/2. It worked perfectly and imagine it changed the flavor just a little. My LeCreuset browned the crust to perfection and finishing the fish in the oven was the key. When I flipped, I could see there would be no way to get the top side done unless I covered the pan, which would have made the crust soggy. So thanks to Kframe and Ann, they saved my bacon, or fish, with their suggestion. Bottom line, heating my oven to 400 was worth it even tho it took less than 10 mins. o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Wed, Jun 6, 12 at 21:27 Salmon with Julienne Vegetables Salmon Filets or steaks Adapted from: Umberto Menghi 1978 1 large carrot 1 stalk of celery 1 lemon 2 cloves garlic 1 large shallot Parsley White wine Chicken broth (Optional instead of white wine Olive oil . Place salmon filets in a shallow oven proof dish. Julienne carrots, celery, lemon zest, chop parsley, mince garlic chop shallots Mix together and spread over top of the salmon. Pour a little white wine,or chicken broth over the salmon and a squeeze of lemon juice. Drizzle with olive oil. Sprinkle with salt and Pepper Butter a piece of foil and place loosely on top of fish. Do not seal. Bake in a 400� to 450� oven for approximately 10 to 20 minutes, depending on the thickness of salmon. To serve. Place a piece of salmon on plate keeping some of the julienne vegetables on top. o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Thu, Jun 7, 12 at 18:36 Several favorites here: CATFISH A LA MEUNIERE 4 (6 oz.) catfish fillets 1 tsp. salt 1/2 tsp. Emeril's Essence 1 cup all-purpose flour 2 Tblsp. olive oil 1 stick, cubed, softened unsalted butter 1 Tblsp. minced shallots 2/3 cup chopped pecans 2 Tblsp. white wine 1/4 cup lemon juice 2 Tblsp. chopped fresh parsley leaves Freshly ground black pepper Preheat the oven to 250 degrees F. Season the catfish fillets with the salt and Essence. Lightly dredge the seasoned catfish in the flour, shaking off any excess. Set a 10-inch saute pan over medium-high heat and add the olive oil to the pan. Once the oil is hot, place the fish fillets in the pan, 2 at a time and cook for 3 minutes per side. Place the cooked fillets on an ovenproof platter and place in the oven while you cook the remaining fillets. Once the fish is cooked, return the skillet to the stovetop and set on medium heat. Add the butter to the pan and once melted, add the shallots and pecans. As the shallots cook, the nuts start to brown, and the butter stops foaming-about 30 seconds, add the white wine, lemon juice and parsley to the pan. Continue to cook for 15 to 20 seconds. Season with salt and pepper and remove from the heat. Remove the fish from the oven and pour the sauce over top the fish. Serve immediately. Recipe courtesy Emeril Lagasse, 2006. GRAND LAGOON STUFFED FLOUNDER 5 medium-sized flounder 8 Tblsp. butter, melted 3 Tblsp. lemon juice Prepare flounder by cutting through the middle of the top side and removing bone. Place stuffing mixture in flounder. Combine butter and lemon juice and baste fish with this mixture. Bake for 25-30 minutes at 350 degrees F. Stuffing: 1 large onion, diced 2 green peppers, diced 1/2 rib celery, diced 4 eggs 2 Tblsp. salt 1 Tblsp. pepper 1/2 cup prepared mustard 1/2 cup Worcestershire sauce 2 cups salad dressing (Miracle Whip) 1 lb. Saltine crackers, crushed 1-1/2 lbs. Claw crabmeat Juice of 2 lemons Combine stuffing ingredients and mix well. This mixture may also be used to stuff shrimp. Recipe by Jimmy & Johnny Patronis - owners of Captain Anderson's Restaurant, Panama City Beach, FL. PAN-FRIED ALMOND AND PARMESAN-CRUSTED FLOUNDER 2 large eggs 1-1/2 cups all-purpose flour Salt and pepper to taste 1-1/2 lbs. fresh flounder filets, split lengthwise 3 Tblsp. olive oil 3 Tblsp. butter Lemon wedges Almond & Parmesan Breadcrumbs: 1/2 cup coarsely chopped sliced almonds 1/2 cup grated Parmigiano-Reggiano cheese 1/2 cup fresh white breadcrumbs 2 Tblsp. minced Italian parsley 1/2 tsp. salt 1/2 tsp. pepper Prepare Almond & Parmesan breadcrumbs; combine all ingredients in a large shallow bowl. Crack eggs into another large shallow bowl and beat well with 2 tsp. water. Place flour in another large shallow bowl. Preheat a 12-inch skillet over medium heat. Lightly salt and pepper the flounder filets. Dredge in flour; dip in egg wash and coat with almond & Parmesan breadcrumbs. Add olive oil and butter to the skillet. Add filets and cook for 1-1/2 to 2 minutes on each side, or until crisp and golden brown. Garnish with lemon wedges. Makes 4 servings. o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Fri, Jun 8, 12 at 9:22 I'm confused. Don't fish live in the ocean as well as in fresh water lakes? What's the difference between seafood and fish? I'd think seafood would be a broad category that includes fish and shellfish. I'm so ignorant on all things fish and seafood. Sally o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by triciae (My Page) on Fri, Jun 8, 12 at 9:41 Sally, I agree with you. Im my world, "fish" means a critter that lives in salt or fresh water & has fins. There are lots of "seafood" recipes above. Here, we use the term "shellfish" for crabs, clams, mussels, oysters, lobster, etc. I think shellfish is what Nancy didn't want included in this thread? I'm sure she'll be along to clarify. /tricia o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by Bumblebeez (My Page) on Fri, Jun 8, 12 at 9:49 Some people do not eat shellfish ( lots of different reasons) but will eat fish. Not me though, I love it all. o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Fri, Jun 8, 12 at 10:24 Ruthanna, posted this recipe years ago. The Tomato Basil Butter is wondereful and can be used other ways. Great on Chicken. I also used it in a version of Chicken Kiev. PARMESAN FRIED FLOUNDER WITH TOMATO-BASIL BUTTER ================================================= Posted by Ruthanna My two favorite Italian entrees are with fish and I was trying to decide which to post but since they don�t taste similar, I�ll add the second one. PARMESAN FRIED FLOUNDER WITH TOMATO-BASIL BUTTER (serves 4) TOMATO BASIL BUTTER 1 Tbs. olive oil 1-1/2 cups peeled, seeded and chopped tomatoes (about 1 lb.) 2 tsp. minced garlic 1 2 cup sweet butter softened 2 tsp. grated lemon rind 1 2 tsp. salt 1 8 tsp. pepper 1 4 cup minced fresh basil Heat the olive oil in a small skillet. Add the tomatoes and garlic and saute, stirring occasionally, for about 10 minutes or until the tomatoes form a puree that will mound. Let cool. Put the butter in a mixing bowl and beat in the tomatoes and remaining ingredients. Can be made up to 2 days ahead and refrigerated but best served at room temperature so that it will melt quickly over the fish. FISH 1 2 cup flour 3 4 tsp. salt 1 2 tsp. pepper 3 4 cup dry bread crumbs 3 4 cup grated Parmesan cheese 2 eggs, beaten 1 4 cup butter 1 4 cup olive oil 1 pound flounder fillets . Combine flour, salt & pepper in shallow bowl or pie tin. Mix the crumbs and cheese in another bowl or pie tin. Have the eggs ready in a third shallow dish. Since the fish needs to cook in a single layer, use one very large skillet or 2 slightly smaller ones. Heat the butter and olive oil in the skillet. Dip the fish in the seasoned flour and shake off the excess. Then dip in the egg and let the excess drip off. Finally coat completely with the Parmesan crumbs. Saute the fillets over medium heat for 2 minutes on each side, pat off any excess oil with paper towels and serve at once topped with Tomato-Basil butter. Notes: Fish fillets can be breaded and refrigerated for a couple of hours before cooking but bring to room temperature first. If you have any leftover Tomato-Basil Butter, it�s good on cooked green beans or grilled shrimp. Source: Adapted from a recipe in Frog Cookbook o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by bob_cville (My Page) on Fri, Jun 8, 12 at 15:08 I tried making Mahi-Mahi several times and was never happy with the results until I tried the following dead-simple recipe. I have made this often when we have had guests, and it has been very well received every time. Broiled Mahi Mahi with Remoulade Glaze Ingredients: 1 lb Mahi Mahi filet (Plan for about 1/3 lb per person.) 2 Tbsp Remoulade sauce (see below) Preheat oven to 425 deg F on broil setting Cut fish into serving portions by slicing through fish, but not through skin. Place on baking pan and slather liberally with the remoulade sauce. Place under broiler, cook for about 10 minutes. (If the top starts getting too brown, move to a lower rack in the oven) ------------------------ My Remoulade sauce recipe is adapted from a Mark Bittman recipe, it can be made well in advance and be stored in the refrigerator: Remoulade Sauce * 1 cup mayonnaise * 1 tablespoon Dijon mustard * 2 Tbsp chopped capers * 2 Tbsp chopped fresh parsley (or 1 Tbsp dried parsley) * 1 tsp crushed garlic * 1 pinch of dried tarragon * 1 1/2 tsp Anchovy paste * 1/4 teaspoon cayenne pepper (or to taste) * 1/4 teaspoon paprika (for color) o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindainflorida (My Page) on Fri, Jun 8, 12 at 15:21 yummmy and i bought Dover Sole today can't find it easily, but it is fresh not frozen....and it is so delicious o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by moosemac (My Page) on Fri, Jun 8, 12 at 17:00 Marinated Tuna Appetizer 1 tsp. pickled ginger, minced 1/2 tsp. wasabi paste 1 Tbs. Lite soy sauce 1/4 tsp. toasted sesame oil 1/2 lb. fresh tuna steak, 3/4" thick 1 cup sushi rice, raw 2 cups water 4 large cucumbers Tuna: Mix first 4 ingredients in a metallic bowl. Add tuna and turn to coat tuna with marinade. Cover and refrigerate 4 hours, turning tuna occasionally. To cook tuna, preheat grill on high, oil the grill. Remove tuna from marinade place on grill, cook about 2 minutes. Turn tuna over and cook 1-2 minutes on this side. The goal is to have a rare piece of tuna with a good browning. Remove tuna from grill and chill. Cucumber: Peel cucumbers and hollow out the centers, removing the seeds so you have a cylinder. Rice: In a sauce pan, bring water to a boil; add rice, stir, cover and remove from heat. Don't open cover for 25 minutes. Cool rice. Assembly: Fill cucumber cylinders with sticky rice, packing rice tightly. Slice cucumber cylinders into 1/2" slices, arrange slices on serving platter. With a very sharp, thin knife slice the tuna into thin slice. Arrange tuna slices on top of cucumbers. Serve. Makes about 24 hors d'oeurves. o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Fri, Jun 8, 12 at 18:25 Tricia - I agree with your differentiation between fish and "seafood", on a colloquial level anyway, but I don't see any recipes here that aren't fish. Offhand I see two that include shellfish, but there's fish in there! I love the following recipe. I've made it a few times and posted it on WFD a while back. Red Snapper en Papillote Recipe courtesy Alton Brown Ingredients 1 cup couscous 1 (2-pound) whole red snapper, cleaned, head on 2 teaspoons salt, plus pinch for couscous 1/2 teaspoon freshly ground black pepper 1 small bunch fresh oregano 1 small bunch fresh parsley 1 whole lemon, thinly sliced 1 cup thinly sliced red onion 2 teaspoons minced garlic 1 cup halved grape tomatoes 1 cup drained and quartered artichoke hearts 1/2 cup white wine 1 tablespoon butter Directions Preheat oven to 425 degrees F. Rinse couscous in fine mesh strainer, under cold water, lay out on parchment lined baking sheet and sprinkle with pinch of salt. Set aside. Cut parchment paper into 15 by 48-inch sheet. Fold in 1/2 and lay on baking/cookie sheet. Unfold and lay snapper diagonally on sheet pan on top of 1 layer of parchment. Salt and pepper fish, inside and out. Place herbs inside cavity of fish along with 1/2 of lemon, and 1/2 of red onion. Arrange couscous next to fish on all sides. Put garlic, and remaining lemon and red onion on fish and lay tomatoes and artichoke hearts around outside of couscous, creating somewhat of a wall. Pour wine over fish and dot with butter. Fold over edges of parchment paper, stapling if necessary, to create and almost airtight seal. Bake in oven for 30 minutes. Carefully open and serve (be aware of bones in the fish). o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by Bumblebeez (My Page) on Fri, Jun 8, 12 at 20:46 I made Ruthanna's PARMESAN FRIED FLOUNDER WITH TOMATO-BASIL BUTTER tonight and it was wonderful! As I am incapable of not changing a recipe outside of fluffy cakes, I did make a few changes but nothing inherent to the core recipe. I used defrosted tilapia, and for the tomato butter, cut the butter ingredient in half while doubling the garlic. The other ingredients stayed the same but the fish was fried so didn't want to gild the lily. Already more calories than I normally make for dinner but it was so good! And I used panko for the dried bread crumbs. Thank you Anne and Ruthanna! o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sat, Jun 9, 12 at 9:38 Okay, so I guess she meant no shellfish recipes. My mother was allergic to shellfish, so she didn't eat it, except for the rare serving of shrimp. Crab made her very sick. I don't typically eat fish, but I am interested in recipes, since I occasionally prepare it for the family. Sally o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by paprikash (My Page) on Sat, Jun 9, 12 at 10:14 Here's a couple of great recipes for those cans of tuna fish that may be in your pantry. I think I may have posted them before but they are definitely worth consideration. Mediterranean Tuna Casserole Recipe By : Cooking Enthusiast Catalog Serving Size : 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces egg noodles -- cooked al dente 3 tablespoons butter 1/2 red pepper -- diced 1 clove garlic -- peeled and minced 4 ounces baby portobella mushrooms -- sliced 1 7 oz can artichoke hearts -- drained and chopped 2 tablespoons flour 1 cup milk 1 cup heavy cream 2 4 oz cans bonito del norte tuna -- drained 3/4 cup parmesan cheese -- shredded 3 scallions -- thinly sliced 1/2 cup crispy onions 1/4 cup Italian style panko breadcrumbs Melt butter in large saucepot over medium heat. Add red peppers and cook until soft, about 4 minutes. Add garlic and cook until fragrant. Add mushrooms and cook until soft, about 4-6 minutes. Stir in artichoke hearts and flour. Cook for 2 minutes. Stir in milk and heavy cream and cook until sauce thickens enough to coat the back of the spoon, about 12-15 minutes. Season with salt and pepper and remove from heat. In large bowl, combine the egg noodles, tuna, scallions, 1/2 cup parmesan cheese and sauce mixture. Grease a 10" round casserole, add noodle mixture and top with crispy onions, remaining 1/4 cup parmesan cheese and panko breadcrumbs. Bake in a 400* oven for 20 minutes or until bubbly and golden brown. MY NOTES : I probably used closer to 8 oz of baby portobellas and I used regular panko crumbs. I used the canned French's onion rings (Cooking Enthusiast sells their "crispy onions" but I've never bought them). The French's onion rings were starting to burn after 15 minutes so don't top with them until the last 8 to 10 minutes or leave them off. I do buy my tuna fish from Cooking Enthusiast -- it's packed in olive oil and wonderful but I am sure regular tuna fish packed in olive oil will work fine, too. ---------------------------- This is a Marcella Hazan recipe which is one of our favorites: Pasta with Tuna and Tomato Sauce 2 tablespoons extra-virgin olive oil 1 clove garlic -- finely chopped 14 1/2 ounces diced tomatoes 6 ounces Italian tuna fish in olive oil 2 tablespoons butter 2 tablespoons fresh parsley -- chopped salt and pepper 8 ounces penne pasta (boiled for about 10 minutes) Saute the garlic in the olive oil until it turns pale gold. Add the canned tomatoes with their juice, stir, and simmer steadily for around 20 minutes. Drain the tuna and flake it into the tomatoes, stirring to distribute it evenly. No need to cook it - just warm it through. Taste for seasoning and correct for salt if necessary. Add a little freshly ground black pepper, the butter and the parsley, and mix again. Toss with the pasta in the skillet. Makes 2 servings. (My only change is the diced tomatoes -- I buy them with garlic, basil and oregano already added. Also, DH is a big eater but this serves 3 not 2) o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Sun, Jun 10, 12 at 19:31 My son and I LOVE this salmon bisque -might be a good way to use tomatoes once they start coming out of our ears! Two version: the restaurant original, and my variation. Robin's Restaurant Salmon Bisque From Chef Chris Walker Makes 12 servings. Ingredients: 1/2 cup butter 2 cups sliced leeks 1/2 LB sliced mushrooms 1 Tblsp crushed garlic 46 ozs clam juice or fish stock 4 cups canned crushed tomatoes 1/2 c chopped fresh parsley 2 tsp dried dill weed 1 tsp salt 1/2 tsp pepper 4 cups salmon filet cut into half inch cubes 4 cups cream 1/4 cup flour Fresh dill sprigs for garnish Method: Melt butter in large pot. Add leeks, mushrooms, & garlic. Saute for approximately 5 minutes. Add clam juice, tomatoes, parsley, dill & salt & pepper. Heat broth to almost boiling & add salmon. Cook salmon for about 3-5 minutes. Stir in cream & whisk in flour. Reheat. To serve, garnish with fresh dill sprigs. Jessica's variation Salmon Bisque 1/2 cup butter 2 cups sliced leeks or onions (I use a bag of Trader Joe's frozen leeks if fresh aren't available) 1/2 LB sliced mushrooms 1 Tblsp crushed garlic 1 mason jar (3 cups) of frozen home made fish stock 1 box Trader Joe's Creamy Tomato soup - omit cream from original recipe 1/2 c chopped fresh parsley 2 tsp dried dill weed 1 tsp salt 1/2 tsp fresh ground pepper Amount to taste salmon filet cut into half inch cubes, or a package of lox, or cooked leftover salmon Method: Melt butter in large pot. Add leeks, mushrooms, & garlic. Saute for approximately 5 minutes. Add fish stock, tomato soup, parsley, dill & salt & pepper. Heat broth to almost boiling & turn down flame to a simmer. Reduce liquid to taste, then add salmon. Cook salmon for about 3-5 minutes. Serve. Here is a link that might be useful: Robin's Restaurant in Cambria, CA - Salmon Bisque o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by klseiverd (My Page) on Sun, Jun 10, 12 at 20:24 Somebody mentioned Emeril's Essence (BAM, to me)... I have recipe for it... NO need to buy when you probably have all of the ingredients in your pantry already! o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by clairebuoyant (My Page) on Mon, Jun 11, 12 at 19:08 HI, I haven't been around for a long time , but here is one of my favorites, very flavorful, very simple. Grilled Tuna Steaks (source: Martha Stewart.com) Look for moist, translucent tuna that's shiny pink or red; avoid fish with any hint of browning. Martha Stewart Living, July 2004 Yield Serves 4 Ingredients 4 one-inch-thick tuna steaks, (about 4 ounces each) Coarse salt and freshly ground pepper 2 tablespoons extra-virgin olive oil, plus more for grill Zest and juice of 1 lemon 6 anchovy fillets, cut into thirds 1 medium clove garlic, finely chopped 1 tablespoon coarsely chopped fresh oregano 1 tablespoon coarsely chopped fresh basil Directions Preheat a ridged stovetop grill pan or outdoor grill. Season tuna with salt and pepper. Brush grill pan or grill with oil. Grill tuna until well browned but still rare, about 2 minutes per side; the flesh will be firm and tight. For medium rare, cook 1 minute more, until the flesh begins to pull apart. For medium, cook 2 minutes more, until the flesh flakes apart. Meanwhile, in a small saucepan, combine lemon zest and juice, anchovies, oil, and garlic. Bring to boil over medium heat, remove from heat, and stir in oregano and basil. Serve immediately with sauce spooned over tuna. o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by iris_gal (My Page) on Wed, Jun 13, 12 at 20:55 Trout Amandine (Brennan's) 4 - 6 trout 4 oz. butter 1/3 c. slivered almonds juice of 2 lemons 2 T. Worcestershire 1 T. minced parsley Saute trout in butter; remove. Add almonds until golden. Add remaining ingredients & heat. Serve over trout. o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by Lindac (My Page) on Thu, Jun 14, 12 at 10:05 When people use the term "seafood"....I think they mean to include shell fish and ocean fish....as well as surimi crab and "shrimp shapes" etc. fish to me can include trout as well as mahi mahi and flounder etc. For that exquisitely fresh fish that was swimming only hours ago, I still think the best way to cook it is to dredge in flour or perhaps panko and pan fry in butter. Serve with lemon and perhaps chopped parsley. I guess I am a purist....I prefer my steak grilled with a bit of kosher salt and many other things cooked simply....I mean really....what's better than a filet of bass pan fried, a baked potato with butter and salt and pepper and an ear or2 of corn....also with just butter and salt! Un yum....or om-nom! LOL! But a side of salmon cooked on a cedar plank over a charcoal fire is pretty darn good too! o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by walnutcreek (My Page) on Fri, Jun 15, 12 at 10:17 I totally agree with you Lindac. o RE: Cookalong #49 ---- FISH!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, Jun 27, 12 at 11:08 We are overdue for a new Cookalong. Busy time of year.... I drew Jessyf from the hat and sent an email. She got back to me right away and picked mangos. Here is a link that might be useful: Cookalong #50------- MANGOS

Not specifically for Tango, but https://www.walterreeves.com/food-gardening/pollination-requirement-and-seeds-in-citrus/ states" ... Some citrus varieties, such as many of the clementines and mandarin hybrids, are not parthenocarpic and require cross pollination by another variety to produce fruit, ..." I realize this is not a 'peer-reviewed article' and may be inaccurate, but since I'm quite new to growing citrus, I have no personal experience to determine what is accurate and what is not. Hence, I thought I'd ask here as many people here have much more experience and knowledge about citrus than I currently have. Thanks! Ken