Originally Posted by Kayelle
MsM, I took a taste of my new jar of Ham flavor, and it has a pronounced smoky flavor!
Imagine using some of it as a stock for red lentil and carrot soup!
Aside: Last night I used the BTB lobster base. Ten 3"x3" thawed fresh frozen pieces of halibut, 10 large thawed prawns. I made the sauce using a C of Original V8 juice, 3 T clarified butter, 1 clove fine chopped garlic, 1/2 T of the lobster base, 1/2 t Pernod. When this sauce was boiling hot, just a couple of minutes before serving, (with plain cooked Jasmine rice,) I added the room temperature halibut pieces and the prawns. I put the lid on and just barely brought the sauce back to the boil. Turned off the heat and let the fish/sauce rst for a couple of minutes. Just before serving I added the juice of one squeezed lemon. S&P.
Served and garnished with some fine chopped watercress, though parsley or cilantro would have worked.
The fish was PERFECTLY cooked through.
I am often dismayed when I read recipes that call for any seafood to be high heat cooked for say "10" minutes +.