Text 15720, 65 rader
Skriven 2007-05-19 21:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Lobster
===================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> (Lobster was $1.20 per pound when I lived in Nfld.)

 DD> Yeah. But, you were dealing with Newfies. What was it in the real
 DD> world? 

The same. This was back in 1972. Hey, in 1939 they were 2 for a
quarter, steamed. That's what Dad paid in Halifax on his way to
Europe and WWII.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ina Garten's Kitchen Clambake
 Categories: Clams, Shrimp, Lobster, Sausage, Mussels
      Yield: 6 Servings
 
  1 1/2 lb Kielbasa
      3 c  Chopped yellow onions
      2 c  Chopped well-cleaned leeks;
           The white parts only
    1/4 c  Olive oil
  1 1/2 lb Small potatoes; (red or
           -white)
      1 tb Coarse salt
    1/2 tb Freshly-ground black pepper
      2    Dozen littleneck clams;
           -scrubbed
      1 lb Steamer clams; scrubbed
      2 lb Mussels; cleaned, debearded
  1 1/2 lb Large shrimp in the shell
      3    Lobsters -; (1 1/2 lbs ea)
      2 c  Good dry white wine
 
  Slice the kielbasa diagonally into 1-inch-thick slices. Set aside.
  Saute the onions and leeks in the olive oil in a heavy-bottomed
  16- to 20-quart stockpot on medium heat for 15 minutes, until the
  onions start to brown. Layer the ingredients on top of the onions
  in the stockpot in the following order: potatoes, salt and pepper,
  kielbasa, littleneck clams, steamer clams, mussels, shrimp, and
  lobsters. Pour in the white wine. Cover the pot tightly, and cook
  over medium-high heat until steam just begins to escape from the
  lid, about 15 minutes. Lower the heat to medium, and cook another
  15 minutes. The clambake should be done. Test to be sure the
  potatoes are tender, the lobsters are cooked, and the clams and
  mussels are open. Transfer the lobsters to a wooden board, cut
  them up, and crack the claws. Using large slotted spoons, transfer
  the seafood, potatoes, and sausages to a large bowl, and top with
  the lobsters. Strain the broth through a fine sieve; discarding
  solids. Season the broth to taste, and serve immediately in mugs
  alongside the clambake.
  
  Recipe by: Recipe from Ina Garten
  
MMMMM


Cheers

YK Jim


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