Capers
 

What the hell I know about them? Nothing. So today I got a jar of nonpareil capers at wally world. They had 2 or 3 kinds. Guess I did good. From Google.

Capers are the small buds of a Mediterranean bush, generally pickled in brine and used whole as a piquant flavoring or garnish. The tiny variety called nonpareil is considered the finest. Capers are often rinsed before using to remove excess salt. Most markets stock capers in jars with other condiments; store opened jars in the refrigerator. Capers are also available preserved in salt, which should be rinsed off before using.

good stuff! used sparingly at best, they're really good with sundried tomatoes, garlic, white wine, fresh basil and a splash of lemon.. or in a piccata. personally I wouldn't rinse them, but I like the extra salty tang that they provide (then again I don't like dumping salt on my food after it's off the burner). the 'juice' is also good for making salad dressings, in lieu of vinegar anyway.

I agree with cowhead... the saltiness is what makes capers good. They are great in anything that has a light wine sauce.

Dust a couple of trout fillets in seasoned flour, then saute them in a tablespoon or two of butter. When the fish is done, set the fillets aside on a plate. Add a tablespoon or so of roughly chopped capers to the butter left in the pan, heat over medium heat for a minute or two, just till they start to sizzle. Turn off the heat and stir in the juice of a lemon.
This makes a fabulous and fast sauce for your fish. Serve with your favorite rice dish and some steamed or sauted veggies.
:yum:

I'm reminded of the chef they hired on the sitcom "Curb your enthusiasm". The guy had tourette's and flipped out at the mere mention of capers.

most of the chefs I've worked for are like that about both capers and cilantro.. love them or hate them, there doesn't seem to be much in the way of middle ground there.. me? I love them both.

Most professional chefs are a couple capers short of a jar.

You think interior decorators can be drama queens? Nothing compared to the guy whose name is on the menu at a very exclusive dining establishment.

Yes, personal experience.

These are men who spend a lot of time with easy access to very large and very sharp knives.

Throw some capers in your tuna salad. yeah man!
Puttanesca sauce, too. You'll need the anchovies. and a loose woman...

HEE HEE! *sigh* yeah puttanesca.. love that stuff.. throw in a couple of olives and crushed red pepper! MREOW! now that's my kinda woman.. uh I mean.. uh.. sauce.. athough one thing I have found to be the hallmark of any really good sauce is that it tastes good cold as it does hot (sure a different flavour to be sure, but still good), and as Chef Pascoe said, puttanesca is meant to do that.

Most professional chefs are a couple capers short of a jar.

I'll take that as a compliment.. seeing as how I have reverted to being a line monkey.. so much less stress.. it's sooooooo nice.

What is puttanesca? It sounds dirty. In a good way.

Oh. Never mind. Puttanesca means "whore" in Italian. This sauce has anchovy in it? YUCK.

That's where the authentic "fish smell" comes from, duh.

Not to mix threads...but on one thread guys said they LIKED the smell of a (reasonably clean, well-washed) pudenda and NOW you say it smells like fishy anchovy? I have only smelled da Funk on women who were, for some reason or other, far, far too busy to wash. So, this sauce smells like nasty, diseased whore drippings? I can't see where that would excite my particular palate.

J-O-K-E

*yeesh*

If you havent dissolved anchovies into warm olive oil and garlic...(drool) you aint lived.
I understand the name puttanesca was coined because savvy business women knew to cook up a batch to lure the fellas in.

Cowhead, I didnt know you was a cook. That's cool. Show me your burns!