Text 16293, 80 rader
Skriven 2007-06-04 20:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CINDI MARSHALL
Ärende: clean/dirty 614
=======================
 ML> I see he's answered that he floats.
 CM> hmmmm.... I missed that one somehow, but that answers my question on
 CM> it's own. 

The two old advertising slogans for Ivory soap were
"99 44/100% pure" and "So pure it floats." I was
equating the one with the other. It is entirely
possible that Clean Dave floats. It is also entirely
possible that Dirty Dave floats as well, so this
may not be a good criterion for telling them apart.

One fairly dispositive distinction is that the dirty
one likes Emeril, and the clean one isn't a fan.

I'm not a fan, either, but this recipe I could do with;
I'd go lighter on the bell pepper and much lighter on
the celery, though, and omit the Parmesan altogether:

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: New Orleans Eggplant Boat With Shrimp Etouffee
 Categories: Emeril, Seafood, Eggplant
      Yield: 2 servings

      1    Eggplant, 1 1/4 to 1 1/2
           Pounds, cut in half, peeled
      1    Egg
      1 c  Flour
      1 c  Bread crumbs
      2 tb Essence

MMMMM----------------------SHRIMP ETOUFFEE---------------------------
      6 tb Butter
      2 c  Chopped onions
      2 c  Chopped bell peppers
      2 c  Chopped celery
      1 ts Minced garlic
      1 lb Medium shrimp, peeled and
           Deveined
      1 ts Salt
    1/4 ts Cayenne
      1 tb Flour
      1 c  Water
      3 tb Chopped parsley
    1/4 c  Chopped green onions
    1/4 c  Grated Parmesan cheese
      3 tb Shaved green onions

  Turn on the deep fat fryer. For the Shrimp Etouffee: Melt the butter
  in a sauté pan. Add the onions, bell peppers and celery and sauté
  until the vegetables are soft and brown, for about 10 to 12 minutes.
  Add the garlic and cook for 2 minutes. Add the shrimp, salt and
  cayenne and cook for about 2 to 3 minutes, or until the shrimp turn
  pink. Dissolve the flour in the water and add to the shrimp mixture.
  Stir until the mixture thickens slightly. Add the parsley and green
  onions. Reduce heat and simmer for 6 minutes. While the shrimp is
  simmering go and start the eggplant. For the eggplant: Lightly beat
  the egg in a mixing bowl. Season the flour with 1 tablespoon of
  Essence and the bread crumbs with 1 tablespoon of Essence.

  Toss the eggplant with the flour, dip in the egg mixture, letting any
  excess drip off, and completely coat with the bread crumbs. Fry the
  eggplant until golden brown, about 2 to 3 minutes. Remove from fryer
  and place on a paper lined platter. To garnish, place the eggplant
  boat in the center of the plate and spoon half of the mixture into
  the boat. Sprinkle with Parmesan cheese and shaved green onions.

  Yield: 2 servings

  Recipe downloaded from www.emerils.com

  MM Format by Dave Drum - 01 MAY 2002

  From Uncle Dirty Dave's Archives

MMMMM

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