Text 18388, 126 rader
Skriven 2007-08-01 07:28:00 av Dave Drum
     Kommentar till en text av MICHAEL LOO
Ärende: Srimps 881
==================
On 07-26-07 MICHAEL LOO Scribbled to DAVE DRUM about Srimps 881

ML> ML>Second this. Even better, deep-fry them and eat the heads.

ML> DD> Only things around here give me head are the crawdads. Well,
ML> DD> lobster - but, that's a seldom scene in these precincts.

ML>I've seen frozen wholes at the Chinese store. Of course, your
ML>Chinese store went away in a tornado or something - when are
ML>they going to replace it, if they haven't already?

No, (sob) they haven't yet. I wish they would.

ML> -=> Dave Drum said to Dave Sacerdote <=-

ML> DD> When it comes to shrimps I am more a gourmand than a gourmet.
ML> DD> BTW - what  does the IANAAH acronym mean. I have drawn a
ML> DD> complete blank. If it ain't  fit for a fambly echo - you have my
ML> DD> e-mail.

ML>See recipe, second ingredient.

Dave e-mailed me the translation. Some days I am thick as a brick. Bv)=

ML> DD> Takes less time to do than to  tell ... as with a lot of
ML> DD> techniques. 

ML>I like to keep the legs attached, so I run my finger down the side
ML>and then peel in a spirally motion starting from the head. The last
ML>segment gets yanked off, the tail remaining intact with any kind
ML>of luck. Then I fry the shells (or "oven-fry" if I'm thinking of
ML>being a good boy).

I've never cared for the legs - especially as the gaps between my teeth 
grow. Crunching shells does not bother me, however ... which sometimes 
makes dining companions shudder.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Short Ribs With Smoked Fennel
 Categories: Beef, Wine
      Yield: 4 servings
 
MMMMM-------------------------SHORT RIBS------------------------------
      1 tb Olive oil or duck fat
      4 lb Short ribs
           -Salt & pepper
      1    Head of garlic; cut in half
           -crosswise
      1 lg Onion; coarse chopped
      4 c  Chicken or veal stock
      2 c  Dry red wine
      1 bn Fresh thyme
           -=OR=-
      2 ts Dried thyme

MMMMM-----------------------SMOKED FENNEL----------------------------
      2 tb Olive oil
      3    Fennel bulbs; halved &
           -trimmed
    1/2 c  Dry sake
      2 c  Orange juice
      1 tb Asian sesame oil
      1 qt Wood chips
    1/4 c  Water
 
  If you don't have a cast-iron skillet, you won't be able to smoke the
  fennel. But you could roast fennel and other winter vegetables to go
  along with the delicious ribs. They're also wonderful with mashed
  potatoes. From Laurent Manrique, executive chef of Aqua in San
  Francisco.
  
  Preheat the oven to 350 degrees. Heat the oil in a heavy large pot
  over high heat. Season the short ribs with salt and pepper on all
  sides. Add to the pot and brown well on all sides. Transfer the short
  ribs to a plate. Reduce the heat to medium-high. Add the garlic and
  onion and brown well. Return the meat to the pan. Add the stock, wine
  and thyme. Bring to a boil. Cover and transfer the pot to the oven.
  Cook for 2 to 2 1/2 hours, until the meat is falling from the bones.
  Transfer the ribs to a platter.
  
  Strain the cooking liquid into a heavy saucepan. Simmer for 20 to 30
  minutes, until reduced and thickened.
  
  To prepare the smoked fennel: Heat the oil in a heavy large skillet.
  Add the fennel and saute until lightly browned. Add the sake and
  bring to a boil, scraping up the browned bits on the bottom of the
  pan. Add the orange juice and sesame oil. Simmer for 20 to 30
  minutes, until the fennel is tender.
  
  Remove the fennel from the liquid. Discard liquid.
  
  Heat the wood chips in a large cast-iron pan. Light with a long match
  (they may not stay lit, but the heat underneath the pan will make them
  hot enough to smoke). Pour water over to create smoke. Place a rack on
  top of the chips. Place the fennel flat-side down on the rack. Cover
  the pan with aluminum foil. Smoke the fennel for 20 minutes.
  
  To serve: Divide the ribs among serving plates. Spoon the sauce over
  the ribs. Serve the fennel alongside.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


... A small carafe of wine is illogical, immoral, and inadequate.

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