Shit on Toast

 

I grew up with this as a kid�? It’s good and quick if you are in a bind and the recipe couldn’t be any simpler; not too mention you have most if not all of the ingredients in your pantry/freezer.

Ingredients:

1 can of cream of mushroom soup

1 bag of frozen peas (good to eat as well use as an ice pack)

1 can of tuna fish in water

1 loaf of bread as needed

Directions:

-Empty can of soup into a sauce pan and add the can of tuna w/ water

-Heat

-Add frozen peas and let simmer till peas are cooked

-Make as many pieces of toast as needed. Figure 1-2 slices per person

-Serve tuna and peas over fresh toast (you can put toast slices in a 1-200 degree oven to keep them warm    

   for service) as an open faced sandwich w/ knife and fork.

-Serve/eat w/ milk, soda, water, or beer.

Overall skill level:

0

Preparation time:

10-15 minutes

�?enjoy.

-FreeV.

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Grilled fish w/ Rum-Lime Berre Blanc

over sautéed green salad

 

 

by Fred Van Atta *(Sai_Gordon_Hampton) and the Atlantic Technical Culinary Crew

 

 

 

Prep and Cook time: 2 hours

Level of Difficulty: Medium Advanced-Advanced

 

 

            Go out and grab yourself a bottle of rum (doesn’t have to be great�?just remember: shit in shit out, garbage in garbage out), and figure on using half of it in this recipe.

When you leave the liquor store go next door to the grocery and grab: three nice limes, a medium onion, a pound or two of salted butter, a small “hand�?of fresh ginger, as many fresh filets of fish you would like to serve (as many as 10-20 unless you would like to adjust the amount of sauce you make), some beer, some cola, some corn chips, and some nutmeg if you don’t have it at the house. You can serve a mixed vegetable w/ this: try some Swiss Chard/Bok Choi/Fresh Spinach, a bag of frozen corn, a red pepper, a red onion, some garlic, and a touch of that fresh ginger from above or with rice and broccoli, plantains, pasta, etc.

Stop at the gas station, fill up your tank, grab a bag of ice and a slim jim

Stop at the ATM, grab sixty, seventy, hundred bucks.

Go home and pour yourself a nice rum and coke then crack a beer and start your sauce.

 

-Chop your onion finely

 -then your ginger,

-measure out ½ a cup of each and throw them in a nice sized sauce pan.

-Add a cup and a half of rum

-Add between a quarter and a half a cup of white sugar and

-the same amount of lime juice

-Set your flame/burner to medium high, and stir with a plastic spatula every 5-10 minutes until the amount of liquid is reduced to about 2 Tbsp (it will have turned to a dark caramel color and most of the liquid will be gone.

-While your “reduction�?is going on the stove take a pound of salted butter out of the fridge and cut it into approx. 1�?cubes and set it aside away from the stove.

-Go outside and preheat your grill to medium high.

-Crack another beer from the cooler and head back inside, and wash your hands.

-Pull your fish out of the fridge, lay it out on a pan or a platter, then tamp it dry with a paper towel.

-Season both sides of your fish w/ light oil, salt, white pepper, and granulated garlic to taste, and rub it in.

-Wash your hands, cover your fish and put it back in the fridge.

-Prep your vegetables, rice, potato, whatever you want to serve, if you are doing the vegetable I suggested cut them any way you like, and set aside a sauté pan with a bottle of oil and a cup of water.

 

While your reduction is still going, sit down for a minute if you need to, smoke a

smoke a cigarette drink a beer, watch some tv�?for five or ten minutes.

 

            -Wash your hands and grab your fish

-head out to the grill and start cooking your fish. (a good rule of thumb when cooking fish is 8-10 minutes per inch which is roughly the length of the front half of your index finger)

-So cook your fish 1-2 minutes on each side, just to sear and put on grill marks if you would like to (for grill marks: place your item on the grill at a diagonal, let cook for a minute, then rotate 45 degrees and cook for another minute, flip and repeat the procedure. maximum time it should spend on the grill is 4 minutes.

-put your fish onto a clean tray, wrap it in plastic, and put it back in the fridge.

-preheat your oven to 400 degrees.

-throw your corn on a sheet pan w/ some salt pepper and melted butter throw it in the oven and let it brown/almost blacken.

-if your reduction is done grab a whisk

-turn your flame down to low

-pull the pot at least half off the burner

-start dropping in butter (one to two pieces at a time with one hand while whisking it in with the other).

-the sauce should start to thicken. if it stays thin like water, or you see it separating, take it off the heat, grab a slightly larger pan, throw some ice in it and whisk your butter reduction over it till it starts to come back to together, return it to low heat and continue whisking in you butter, moving it over to the ice again if you need.

-when your sauce is done put it through a strainer into another bowl for holding.

-dump out your pot of ice, fill the pot with warm (tepid) water and set your bowl of sauce over it.

-turn on the burner under your sauté pan and let the pan warm.

-pour a tablespoon or so of oil in the bottom of the pan and let it heat

-Sauté some chopped garlic, some of the onion and ginger your have left from you sauce prep,

-add your bell pepper to the pan

-take your fish out of the fridge, unwrap it and throw it in the oven for 3-7 minutes per inch of the fish to heat it and finish cooking.

-when you put the fish in the oven take your corn out.

-if you touch the fish and it is firm w/ a slightly yield it’s done.

-throw your sliced red onion into the pan w/ the peppers, garlic, etc. and toss

-add your corn to the sauté pan.

-let cook for a minute then add whatever greens you are using and a few ice cubes or tablespoons of water (3tsps to a Tbsp, 2Tbsp to 1oz, 8oz to a cup). and let the greens cook as you desire them then remove them from the heat.

-take your fish from the oven.

-plate your vegetables

-put your fish half on top of the vegetables

-ladle sauce over the fish.

-serve.

 

Crack some beers, mix some rum, pour some wine, and dine.

If everybody is toasted and no one has designated a driver, pull that hundred out of your pocket and start calling cabs. Shit, call a limo and start hitting bars, then let everybody crash at your place for the night.