Text 14651, 64 rader
Skriven 2007-04-26 08:52:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: DISASTROUS RESULTS 425
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 HN> 'Twas indeed me, from a conversation on the radio between Tom Douglas
 HN> and  Tierry on the subject.

Ah, yes, now I recall.

 HN> I looked and looked and could not find "dry" scallops locally even at
 HN> the  Former Queen Anne Thriftway. 
 HN> so....no scallops for me!

Here's a case of an entire industry corrupting itself
and its consumers' tastebuds within our lifetime. I
know what scallops used to taste like, and I know
what they taste like now, and there's this whole
emperor's clothes things happening. I just can't
stand it. Used to be one of my favorite shellfish,
and as people here know, shellfish are among my
favorite foods. Now, I'll order them once in a while
in a surplus of optimism or swayed by fancy lying
terms such as "dayboat," and I'm most frequently
disappointed, even though my expectations have been
lowered. Now in countries that sell scallops with
roe, I think it's harder to cheat, as the roe would
get really and obviously icky when they absorbed the
solution; I've had better luck outside the U.S., but
still I say that they aren't what they used to be.

Evan Williams Paella
cat: main, Kentucky state fair winner
servings: 4

4 Tb butter
2 Tb olive oil
3 stalks celery, diced
1 red pepper, diced
1 green pepper, diced
1 medium onion, diced
5 cloves garlic, diced
1 1/2 c basmati rice
1 c cooked chorizo sausage
1 ts saffron
1/2 c Evan Williams Bourbon
3 c chicken broth
1 lb shrimp, peeled and butterflied
6 sea scallops, split in half
1 lb mussels
1/4 c chopped chilantro
Salt and pepper to taste

Melt butter with olive oil. Add celery, peppers and
onion. Saute for five minutes until beginning to soften.
Add garlic and cook for one minute. Add rice and stir in
mixture until coated and beginning to turn translucent.
Add sausage and saffron. Deglaze with Evan Williams
Bourbon. Add chicken broth. Bring to boil, cover and
cook for 15 minutes. Remove lid and add seafood, cover
and cook for five minutes. Remove from heat and let
stand five minutes. Place on serving dish and garnish
with chopped garlic.

By Brian Traeger. Source: Evan Williams website

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