2015年5月波特兰吃喝团聚会

来源: 波特兰吃喝团于 2015-05-26 11:15:38 [档案] [博客] [旧帖] [给我悄悄话] 本文已被阅读：次 (22680 bytes)

春天的花看完了，正感叹呢，美食团的聚会又开始了，这样的聚会就如花一样，点缀着我们的生活。

每次聚会，最难的就是定主题。这次适逢波特兰的五月，正是海鲜欲上时，于是海鲜自然而然成为聚会的主题。
我们也适当的调整菜单，满足身体有恙对海鲜禁忌的团员。
满桌的海鲜，请大家一起品尝。

美食一角

小零食 By： little_lucky

水果 By: little_lucky

珊瑚虾 By: little_lucky
珊瑚虾是西海岸的特产，每年的5月到8月可以吃到。它的肉质紧密，回味甘甜，白水煮熟后配姜醋汁。

椰蓉汤种包 By: little_lucky
这是毛毛妈的方子，我们团的Pino和赛东施MM制做以后很受好评，为此我专门买了面包机试了这款私房精典面包，第一次就成功了。在此感谢私房无数大牛们的爱心菜谱。

葱姜龙虾 By: little_lucky
龙虾放尿切块裹上淀粉热油炸至七成熟，锅底留少许油爆香葱，姜，倒入龙虾加水焖几分钟，出锅前加盐。

水晶虾仁 By: little_lucky
suezi_q的方子。http://blog.wenxuecity.com/myblog/27022/201206/9976.html。

潮州卤水拼盘 By: little_lucky
rolling的方子。我非常喜欢rolling的卤水头盘，比较四川的卤水，潮州卤水加了更多的香料，回味稍甜。这次卤水四拼有牛肚，五花肉，豆干和猪舌。牛肚真是卤味的首选，很入味又有嚼头。

龙虾粥 By: little_lucky
葱姜龙虾的边角和头尾用来煮龙虾粥了。

芥菜黄鱼羹 By: little_lucky
芥菜煮熟加盖放置的时间过长有些变色了，不过味道不错。黄鱼盐，姜，葱，料酒腌制十分钟，上开水锅蒸八分钟。晾凉后去骨留肉，冷冻芥菜焯水后放入冰水。高汤烧开下黄鱼，少许胡椒调味，几分钟后加芥菜和盐，水淀粉。我最后加了一个蛋清。

冰糖雪梨莲子银耳羹 By: little_lucky
慢锅做的，太简单不上菜谱了。

韭菜炒刀蛏 By：little_lucky
鲜得掉眉毛了。

豆瓣全鱼 By: 赛东施
东施MM的豆瓣鱼那么大的一条，不知道要多大的锅炸得全须全尾还能把鱼型保持得很完整。

五香熏鱼 By: 赛东施
浸泡了足够长的时间，完全入味了。口味咸鲜。

爆炒腰花尤鱼 By: 赛东施
搭配很新颖的一一道菜。腰花嫩而且没有一点腥味。

乌龙sea bass By: pino
菜的色泽非常漂亮，鱼肉新鲜，外焦里嫩，入口即化。很赞。我只吃到一口就被抢光了。

OOLONG MARINATED SEA BASS

(LIKE PF CHANG'S)

Grab a couple half-pound sea bass fillets (not too thick), whip up a simple
marinade and you're on your way to cloning one of the most beloved dishes at
America's fastest growing Chinese bistro chain. The marinade is only five
ingredients so you'll have that done in no time. But you'll need to plan ahead
for this meal since the fish must marinate for 5 to 6 hours. Once it's
marinated, fire up the oven to bake the fish, then finish it off under the
broiler. Easy sea bass, baby! Sauté some spinach, garlic and sweet corn for an
optional bed that makes the dish indistinguishable from the real thing.

2 1/2-pound sea bass fillets

MARINADE/SAUCE:

2 cups water

2/3 cup soy sauce

3/4 cup light brown sugar

1 teaspoon minced fresh ginger

1 teaspoon minced fresh garlic

1/2 teaspoon oolong tea

OPTIONAL GARNISH:

6 handfuls fresh spinach

1/2 teaspoon minced fresh garlic

1 (5.5-ounce) can whole baby sweet corn, drained

Make your sauce and marinade by combining the six ingredients in a medium
saucepan over medium heat. Bring to a boil then reduce heat and simmer for 2
minutes. Cool uncovered, then strain out the ginger and garlic.

Put your sea bass fillets in a storage bag or a covered container with 2 cups
of the marinade. Let the fish have a nice soak in the marinade for 5 to 6 hours
in the fridge. If the sauce doesn't completely cover the fish, be sure to turn
the fillets a couple hours in so that all sides get marinated.

When you are ready to prepare the fish, preheat your oven to 425 degrees.

Arrange the fillets on a foil-covered cooking sheet. Bake the fish for 22
minutes or until the edges of the fillets are starting to turn brown. Crank the
oven up to a high broil and broil fish for 2 to 4 minutes or until you get some
dark patches around the edge of the fillets. Just don't let them burn.

As your fish is baking, heat up a wok or large skillet with one tablespoon of
vegetable oil over medium heat. Add the spinach, garlic, and baby sweet corn,
and a dash of salt and pepper to the pan. Sauté the veggies just until the
spinach is wilted, then arrange half of the spinach and corn on each of two
plates.

When the sea bass is done broiling, use a spatula to carefully lay each fillet
on the bed of spinach and baby corn. Split the remaining sauce and pour it over
each of the fillets before serving.