hmmm, mmm, good - stingray
I cooked some stingray last night. I tried two different preparations. 1) sauteed in butter, garlic, salt and pepper 2) breaded and deep fried
It was pretty good sauteed but it was excellent fried. I am sorry that I didn't keep more of it.
Anybody else tried it yet?
It was pretty good sauteed but it was excellent fried. I am sorry that I didn't keep more of it.
Anybody else tried it yet?
posted by brian | 12:59 PM
4 Comments:
Yea, I have ate it on several non consecutive occasions. Good stuff. If I had some in sept, I think I might lightly saute some dove strips in butter and virgin oil, throw in some onions, chives, some thin cut bell peppers, and thick cut mushrooms salt & pepper. I'd probably throw the onions and peppers in first. Then give everything a high heat, but not for long. Pull it before the bird looses the red. Take the stinger and dust it w/ breadcrums and throw the pan goodies ontop. Roll er up and bake, maybe wrap with bacon. But definately throw some taters in the bottom of the pyrex. Thats what I'd do.
First time I tries it I was sceptical But I figured how can a Billion screaming Chinamen all be wrong? And besides what do you think "bay scallops" are?
The stingray that went home to college station had the fish cleaner baffled and as such sat in the waiting patiently in the icechest. When the ice wasn't restocked at the appropriate intervals it become more than just a bit funky.
who asked about how to cook dove?
the dove is just part, you can sub in crow if you like, sooner or later everyone eats crow.
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