Text 15462, 97 rader
Skriven 2007-05-15 08:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: ham salad
=================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> I have another DAK ham here.  Now, I know this stuff aint haute
 CS> cuisine, but meat in Japan is pretty pricey and these things work well
 CS> for some recipes. I was thinking it would do well in a ham salad with
 CS> butter pickels, Daikon  slivers, and mayo.

 CS> Think it will work?
     
Yep.

My standard recipe is canned ham, chopped sweet pickles, onion,
celery, black pepper, mustard and mayo. The daikon would give the same
crunchiness as celery.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Crabmeat Omelets With Tasso Hollandaise 
Categories: eggs, crab, ham
  Servings: 4

           FOR THE CRABMEAT MIXTURE:
      1 lb lump crabmeat, picked over
           for shells and cartilage 
    1/4 c  minced shallots 
    1/4 c  chopped green onions (green
           part only) 
           Salt and freshly ground
           black pepper to taste 
           FOR THE TASSO HOLLANDAISE: 
      2 lg egg yolks 
      1 ts fresh lemon juice 
        ds Tabasco sauce 
      2 ts water 
           Salt and freshly ground
           black pepper to taste 
    1/4 lb (1 stick) unsalted butter,
           melted 
      2 oz tasso, smoked sausage, or
           ham, chopped 
           FOR THE OMELETS: 
      8 lg eggs 
    1/4 c  heavy cream 
           Salt and freshly ground
           black pepper 
    1/4 lb (1 stick) unsalted butter 
      1 c  grated smoked Gouda cheese 
           FOR THE GARNISH: 
      2 TB finely chopped green onions
           (green part only) 

Combine the crabmeat, shallots, and green onions in a small mixing
bowl. Season with salt and pepper.

In a stainless steel bowl set over a pot of simmering water (be
careful not to let the bowl touch the water), whisk the yolks with
the lemon juice, Tabasco, and water until pale yellow in color.
Season with salt and pepper. Remove the bowl from the pot and,
whisking vigorously, add the melted butter, 1 tablespoon at a time,
until all the butter is incorporated. Add the tasso and continue
whisking for 30 seconds. Keep warm.

In a large mixing bowl, whisk the eggs and heavy cream together and
season with salt and pepper.

In a 6-inch nonstick saute pan over medium heat, heat 2 tablespoons
of the butter until it foams. Pour in one-fourth of the egg-cream
mixture and cook, shaking the pan and stirring rapidly with a fork,
holding the tines parallel to the bottom of the pan. The omelet
should remain runny in the center but firm on the bottom.

Lift the handle of the skillet and gently knock the pan on the
surface of the stove so the omelet slides to the bottom curve of the
pan. Add 1/4 cup of the crab mixture and 1/4 cup of the grated
cheese in the center of the omelet, then, with a fork, quickly fold
the omelet from the top down. Let it stand for a few moments, then
slide it onto a serving plate. Repeat the process until all the egg
mixture and butter are used.

To serve, spoon the sauce over each omelet and garnish with green
onions.

:from Emeril's TV Dinners

  From: Www.Emerils.Com                 
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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