Text 12559, 118 rader
Skriven 2007-03-02 04:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: divine retribution 144
==============================
 HN> I have been blessed with wonderful friends throughout my life

Me, too, and I am always amazed at how much better some of these
people are than I am.

 ->  HN> I've certainly gone on trips alone...I meant I'd not miss the arrival
 ->  HN> date and  make Anne spend a day alone.
 -> Oh, no, not without arranging it first! Even I wouldn't
 -> do that.
 HN> Me either! I like my head attached to the rest of me! (grin)

With Carol, the risk is having my tits stretched to Chicago.
I was thinking of moving to Chicago ...

 -> Good chicharrones.
 HN> mmmmmmmmMMMMMmmmm! Even Anne will eat a few!

Truth be told, the only bad chicharron is a stale one. But
the ones at Abe's are the only ones I've ever had in my life
that were better than the ones I make myself.

 -> I'm wondering how you two will survive in chile verde land.
 -> Make a trip to Abe's Cantina y Cocina in Arroyo Seco, just
 -> north of Taos. Best chicharrones ever.
 HN> I am SO looking forward to it!

Make no mistake. Abe's. It is on the right, a low ramshackle
building the left part of which is a seedy bar, the right a
convenience store with cooked food in back (there is a seating
area, too). I would say that along with the French Laundry,
this was the preeminent culinary experience for me in the
21st century. I don't know how, but plain fried pork cracklings
were so wondrous I thought, with Carol by my side, I was in heaven.

 -> Creamy Caramel Sauce
 HN> I wonder what would happen if you substituted coconut milk

You would get the [organ chord] dread fusion cuisine!

=
 -> Trump or King Rupe to be killed by a lightning strike, just
 -> to be whapped down spectacularly enough to put the, er, fear
 -> of God into them.

The more I read in the news, though, the more I think that
they should be killed, after all. I thought it amusing when
the CEO of the hated US Airways was clapped in the pokey for
DUI, but if the trend continues, Trump and Murdoch should be
BBQ pork soon.

 HN> next morning we had a circle of 
 HN> very very thin glass in our drive way...it was about 12 feet in
 HN> diameter and as thin as a sheet of wax paper!

Isn't that what a tektite is? If you'd been able to lift it in
one piece, you could have had a great museum piece. In the 21st
century, there would have been a mint to be made (provided you
figured out how to ship the thing).

Joseph Zumpano's Bourride
cat: fish, soup, stew, neo
servings: 4

4 Tb canola oil
4 Tb chopped garlic
4 Tb chopped shallots
4 Tb chopped fennel
2 qt clam juice
1 qt heavy cream
8 Tb unsalted butter
2 Tb chopped tarragon
2 Tb chopped flat leaf parsley
1/2 lb haricots verts
4 Tb lemon juice
3/4 c Hellmann's mayonnaise
8 large scallops
1/2 lb rockfish filets, in 4 pieces
12 shucked oysters
2 lb salmon filets, 8 x 4 oz pieces
8 sl French bread (1/2" thick)
1 c Pernod

Blanch haricots verts in boiling water 1 min and set
aside. Heat a saute pan over medium, add canola oil,
and sear scallops 1 min a side until golden brown
(don't crowd the pan). Remove and sear salmon and
rockfish 2 min a side until golden brown - scallops,
salmon, and rockfish should all be medium rare in the
center. Set aside.

In another saute pan over medium heat, sweat chopped
garlic, shallots, and fennel in 2 oz butter for 2 min.
Add heavy cream and the Pernod and reduce by half,
about 8 min. Add clam juice and reduce by a quarter,
about 5 min. Whisk in the rest of the butter 1 ts at
a time. Then whisk in the mayonnaise 1 Tb at a time
until combined.

Place salmon, rockfish, and haricots verts on a cookie
sheet and warm in a 350F oven for 4 min until the
rockfish flakes; salmon should be dewy and slightly
rare inside. Place French-bread slices on another
cookie sheet and toast in the oven 5 min.

In the meantime, add parsley, tarragon, lemon juice,
and oysters to stew. Simmer 1 min. Adjust seasoning.
Place two scallops in each warmed serving bowl. Spoon
the bourride over the scallops. Arrange warmed salmon
and rockfish filets and haricots verts atop each bowl.

Serve immediately with toasted slices of French bread.

Source: Joseph Zumpano in Washingtonian magazine


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