Text 20049, 86 rader
Skriven 2007-09-05 07:54:00 av Dave Drum (1:10/345)
     Kommentar till en text av Carol Bryant
Ärende: Summer Soup
===================
On 08-13-07 CAROL BRYANT Scribbled to DAVE SACERDOTE about Saturday 11 

CB>-> Fried clams (whole belly) - excellent, sweet, plump whole clams,
CB>-> good crumb coating if a little underseasoned.

CB>*whimper*   

CB>-> Of particular note was the world-class clam chowder. 

CB>*WHIMPER!!*  One day a few years ago I was CRAVING clam chowder (an
CB>aside--I haven't forgotten you've promised me clam cakes one day) and
CB>Michael, Ella Lou and I went to Kelly's. They said they didn't serve
CB>soup or chowder until September. No soup in summer. "Not even CLAM
CB>CHOWDER" I wailed in my most pitiful voice. Nope.

I have never understood that attitude. Soup is good any time of year. We
have places around here that have pretty good chilli - but only between 
October and April. 

One place (now out of business) our Illinois Chilli Society used to 
visit for our Thursday lunch meetings from time to time. We showed up 
during the first week of May one year, were shown to our table (there 
were about 12 of us at that meeting, it was a popular spot) and were 
told when the first guy ordered chilli with his meal "No Chilli - out of
season"

The waitron was told "No chilli? - we're out of here." When the manager 
asked what the problem was the President of the ICS told him "We gave 
you a heads up on Illinois Chilli Society letterhead that we were coming
for lunch today. You've taken chilli off the menu. What could possibly 
be a problem?"

Clam Chowder, like chilli is good any time, any season, even if you're 
not hungry.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked, Stuffed Shrimp
 Categories: Emeril, Seafood
      Yield: 4 servings
 
     10 lg Shrimp; peeled, tails on
           Salt and pepper
      4 oz Cheddar cheese, cut into
           - 1"x1/4"x1/4" pieces
      2 oz Prosciutto, cut into
           - 1"x1/4"x1/4" pieces
      4    Sheets of phyllo
           Olive oil
      1 c  Tomato sauce; heated
           Chopped parsley; for garnish
 
  Preheat oven to 350 degrees. Butterfly shrimp: split them down the
  middle of their backs to open them up. Season each shrimp with salt
  and pepper. Stuff each shrimp with a piece of cheese and a piece of
  proscuitto. Gently fold shrimp around stuffing. Roll up phyllo; using
  a sharp knife, cut into 1/2-inch thick pieces. Carefully unfold
  phyllo into long, thin strips. Wrap each shrimp in 6 to 8 strips of
  phyllo and transfer to a baking tray; drizzle with olive oil. Bake 12
  minutes until crispy. To serve, spread a little tomato sauce on 4
  plates, top with 3 shrimp and sprinkle with parsley.
  
  Yield: 4 servings
  
  Recipe downloaded from www.emerils.com
  
  MM Format by Dave Drum - 01 MAY 2002
  
  From 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


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