SHAD ROE POSSIBILITIES
Shad Roe with Black Butter
3 pairs shad roe
4 tablespoons butter
1 to 2 tablespoon capers
1 to 2 lemons, quartered and peeled
Coarse salt
1/4 bunch parsley, trimmed and chopped
2 tablespoons tarragon
2 slices bacon, rendered
Bring a medium pot of water to a boil over high heat. Carefully arrange roe in the bottom of a large, wide bowl. Pour boiling water down inside edge of the bowl, avoiding roe as you pour. Roe will turn gray, pairs may separate, and eggs will ?bloom? where are tears in the sac. After 15 seconds, transfer roe with a slotted spatula to paper towels and pat dry. Carefully separate any pairs still attached to each other and discard connective membrane. Melt butter in a large heavy-bottomed skillet set over medium-high heat. Add roe and fry, turning once (and reducing heat to medium if roe begins to burn), until roe is browned on the outside and still pink in the center, about 3 minutes per side. Roe will ?spit? as it cooks. Add capers and lemons to taste over roe while gently shaking skillet over heat. Then remove skillet from heat. Generously season roe with salt and garnish with chopped parsley, tarragon and crumbled bacon. Serve roe with some of the blackened butter sauce from the skillet spooned over the top.
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Fried Shad Roe
1. Wash the roe and cook ten or fifteen minutes in boiling salted water with a tablespoon of vinegar.
2. Pour off the water and then plunge into cold water.
3. Drain then on a towel and roll in beaten egg and fine cracker crumbs, well seasoned, and fry in very hot fat.
4. Serve with tomato sauce poured around it.
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Cheese Grits
� 4-1/2 cups water
� 1 cup stone ground grits
� 1 teaspoon salt
� 3/4 cup grated Sharp Cheddar Cheese
� 1/4 cup Shredded Parmesan Cheese
� 3 tablespoons Unsalted Cultured Butter
� 1/2 teaspoon freshly ground pepper
� 1/2 teaspoon Tabasco
Bring water to a boil in a medium saucepan over high heat. Whisk in the grits and salt, reduce heat to low and cook, stirring occasionally, until the grits are thickened, approximately 35 40 minutes. Remove from the heat and add the cheeses, butter, pepper and Tabasco, adding more to adjust seasoning as desired. Serves 2-4