Text 11779, 124 rader
Skriven 2007-02-14 10:38:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: smorgasbord 58
==========================
 -=> On 02-13-07  15:09,  Michael Loo <=-
 -=> spoke to Dale Shipp about smorgasbord 58 <=-

 DS> We'd enjoy meeting you there.   I would not mind joining you two to
 DS> Zapata's Mexican in our neighborhood if they have some dishes
 DS> different from your Pachanga.   (I note that they have dropped off
 DS> the USAirways dining club miles list though).  Take a look at their

 ML> No worries - all you have to do is find a participating
 ML> restaurant once a year or so to keep your miles current.

  They are really trying to pull people into their program.  Now they
  have a deal where if we spend $250 at participating restaurants
  between now and 31 March, we will then get a higher status that earns
  us 10 miles per dollar spent instead of 3.  Tempting, but we do not
  usually spend that much on dining out.
 
 DS> menu and let me know what you think.
 DS> http://www.zapatasonline.com/menu.html

 ML> Thanks for the link. There are some things that look different
 ML> from Pachanga, but I'm sort of dubious about a couple aspects,
 ML> for one, the fact that there are only two hot dishes on the
 ML> menu (yes, I got up at 5 am and looked at the whole menu), and
 ML> they seem to be constructed, as it were, and not real food; and
 ML> also the breathless prose is irritating - as is the naming of
 ML> the place after a Mexican terrorist.

  I see two dishes with 2 chilis (hot) and one with three (Zapata hot).
  One of the 2 chili dishes is chile verdi, which is what Gail had.  She
  confirms my impression that it was only mildly hot.   Perhaps we
  looked like 1 chili gringos:-}}   After the dinner, I asked the
  waitress if they could vary the heat level of their dishes on request.
  Response was a smile and "certainly".

 ML> What's the Columbia Association? Members of it, and also
 ML> active military, get 20% off.

  I had not seen that before.   CA is the organization that runs
  Columbia, sort of.  I'm not sure what it means to be a member of CA.
  There is a thing called The Package Plan, which we think costs $800 or
  more (but can't find information on prices on their webpage).  It
  includes lots of things (pools, tennis courts, other sport/health
  facilities and perhaps restaurant discounts).


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bouillabaisse Et Rouille
 Categories: French, Seafood, Stew, Ceideburg
      Yield: 6 servings
 
           Stephen Ceideburg
      3 lb Assorted white fish *
    1/3 c  Olive oil
      5    Garlic cloves, chopped
      5    To 10 Saffron threads
      1 pn Thyme
      2 lg Onions, coarsely chopped
      3 lb Clean fish bones **
      5 lg Tomatoes ***
      1    Bouquet garni ****
      2    Carrots, coarsely chopped
      2    Leeks, coarsely chopped
           Salt and freshly ground
           -pepper
      6 c  Water
  1 1/4 c  Dry white wine
      2 lb Clams, washed
      1 ts Saffron threads
      2 ts Pernod
      2    Baguettes (French bread) cut
           -diagonally into thin slices
      2 lg Garlic cloves, peeled
      1    Rouille (see recipe)
 
  * such as sea bass, flounder, red snapper, grouper, perch, sole, pike,
  haddock, and cod. ** (remove fins, skin, etc. and all traces of
  blood) *** peeled, cored, seeded and chopped. **** 1 bay leaf, 1
  thyme sprig, 6 parsley sprigs pinch each of grated orange peel,
  ground fennel seeds, basil, and oregano.
  
  Provencal fish stew with garlic toast and Red Pepper Mayonnaise
  
  Fillet the fish or have your fishmonger do it for you. Save the
  bones. Cut the fish into 1-in (2.5-cm) chunks. Marinate with 2
  tablespoons olive oil, 1 clove chopped garlic, a few saffron threads,
  and a pinch of thyme for at least 1 hour.
  
  Saute the onions and remaining chopped garlic in 4 tablespoons olive
  oil for 4 minutes. Add the fish bones, tomatoes, bouquet garni,
  orange peel, fennel seeds, basil, oregano, carrots, leeks, salt and
  pepper, and cook covered for 10 minutes. Add the water and 1 cup of
  the wine and bring to a boil. Simmer uncovered for 30 minutes, using
  a wooden spoon from time to time to crush the bones. Remove from the
  heat. Blend the mixture in a blender for a few seconds and then
  strain it into a soup pot through a fine strainer lined with
  cheesecloth. Discard the residue in the strainer. Taste the stock for
  seasoning. If it tastes a little thin, reduce over high heat for a
  few minutes until the flavor is more fully developed.
  
  Add the clams and simmer until they just begin to open. Add the fish
  and the remaining wine and cook at a rolling boil for 10 minutes. Add
  the saffron threads and continue to cook for another 5 minutes. Taste
  and season with Pernod, salt and pepper. Pour into warmed individual
  bowls.
  
  Meanwhile dry the baguette slices in the oven for a few minutes and
  then rub them with the whole cloves of garlic. Top the slices of
  bread with plenty of rouille and float them in the bowls of soup.
  Serve immediately.
  
  Michael Roberts writing in the Oregonian FOODday, 1/12/93.
  
  Posted by Stephen Ceideburg
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:54:48, 13 Feb 2006
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)