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Maurice Naughton

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About Maurice Naughton

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    In Memoriam
  1. You ought to see the recent Dallas location of the Italian restaurant Nove (from the N9NE Steak House crew). Gives a whole new meaning to "sculpture garden." Scott Lordy, is that ugly or what? Makes chia pets look good.
  2. In the memorable words of Julia A. Moore, "The Sweet Singer of Michigan," upon whom Mark Twain modeled his Emmeline Grangerford character, "Literary is very hard to do."
  3. A Paris miscellany. The skateboard crew at the Bastille At a station of the metro My courtyard door at 22, rue du Petit Mucc Obeisance at the d"Orsay The copiest Looking
  4. Averatec makes some good lightweight machines, usually available at really excellent prices.
  5. A recipe from a French fishmonger's wife has a certain eneffible charm, which I was trying to reproduce. Anyway, I called her to ask, and she said, "Pustule! Putain! Putois! . . ." There were other words beginning with "P," but she was hanging up at the time, and I didn't write them down. Anyhow, thank's for your interest.
  6. At the fishmonger's nearby, the guy's wife gave me this shad recipe, which I have translated as best I can. I won't try it myself 'cause I'm alone and it's too much. Oven Roasted Shad with roe Choose a beautiful whole shad of approximately four-and-and-a-half pounds. Remove the scales and reserve the eggs (My fish-person will do this. Yours probably will too). Chop the following finely to make a stuffing: - the shad roe - 6 ounces of dry ham (prosciutto, serrano, Bayonne, etc.) - 4 to 5 beautiful shallots - 1 whole egg - 2 or 3 cloves of garlic - salt and pepper Moisten it all with a small glass of Armagnac and thicken it with some bread crumbs. Slice the fish in inch-and-a-half pieces and reassemble it in an oven-safe dish, putting a bit of sorrel between the slices. Put the stuffing inside the fish and arrange any surplus all around. Moisten it all with dry white wine, the best you can afford. Cover the dish with aluminum foil. If you have the time, let the whole thing marinate 2 or 3 hours in the refrigerator. Cook it in an average oven for about an hour. Remove the foil and to let it cook until the wine has evaporated and the stuff on the bottom of the dish starts to caramelize. Arrange the fish and stuffing on a hot platter, deglaze the pan with a little wine, and pour the sauce over the whole. Serve it with potatoes or braised endives or leeks and something green.
  7. Maurice Naughton

    Prune

    It's comforting to know you wear clean shirts to dinner. Who's Paul Stuart?
  8. Wow! What a dandy tip! Is it foolproof?
  9. What a sweetness! But I'm in Paris and it would be very impractical. :durable and heartfelt thanks:
  10. Jeez, Omni, what an appetite! I just had some Patte d'Ours. Mixed cow's milk and ewe's milk from the Béarn. It's an uncooked, pressed cheese with a smooth soft, sticky pâte. Delicioso. Quattrehomme suggests it as dessert with some black-cherry preserve. Haven't done that yet.
  11. Annie Oakley, Alfred Hitchcock, Don Ho, Fidel Alejandro Castro Ruz, Madhur Jaffrey
  12. This whole recent patch on LA seems pretty insular and remarkably inbred.
  13. Oh for heaven's sake. Fried fish can't possibly be bad for you. It's not like anyone eats more than a handful. This is how it starts, you know. You get rid of all the good "little sin" foods and next thing you know you are bingeing on a giant bag of fritos at 2am because everything you've eaten all day is so completetly tasteless and dull. I'm so ashamed. I know I missed the entire point of this thread. The moment I became aware of my blind inadequacy to get with the program, I posted again. I said, "Forget it." I beg you to forgive me. Every year of so I eat a can of Spam. And every couple of months I eat a box of Ritz crackers smeared with Win Schuler's Bacon Cheddar Bar Scheeze (a Michigan thing, that last).
  14. No entire state can be called the worst place. Every state has something to offer. West Virginia, for example, has Wierton.
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