Text 20314, 106 rader
Skriven 2007-09-13 16:56:00 av Dave Drum (1:10/345)
     Kommentar till en text av Jim Weller
Ärende: Re: Pierre Le Chef
==========================
On 08-27-07 JIM WELLER Scribbled to DAVE DRUM about Re: Pierre Le Chef

JW> DD> All he needs now is a TeeVee cooking show and he can be the
JW> DD> Canadian  Emeril.   Bv)=

JW>Well, he was cooking on the radio yesterday. He was describing his
JW>famous cracked peppercorn, brandy and cranberry reduction for wild
JW>game tenderloin, steaks and chops. He stressed the importance of
JW>wild cranberries as they are tarter and have a more intensive
JW>flavour. The announcer broke in to say they were as big as cherries
JW>and looked like they came from the supper market. Pierre said they
JW>were out season, just wait two weeks and besides it was radio....
JW>nobody would have known if he had remained quiet. [g]

See, he's even as acerbic as ol' Emerdog. But, why wait two weeks - was 
the announcer going to go hunting with him - so LeBoeuf could perform 
his Dick Cheney imitation???   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Emeril's Peasant-Style Monkfish Tails W-Garlic Croutons
 Categories: Emeril, Seafood, Pork
      Yield: 4 servings
 
      2    (8 - 10 oz) monkfish tails
      4 ts Creole seasoning
      3 tb Olive oil
    1/2 lb Chorizo; removed from casing
      1 c  Chopped yellow onions
    3/4 c  Chopped green bell pepper
      2 tb Minced shallots
      1 tb Minced garlic
      1 tb Tomato paste
      1 c  Roma plum tomatoes; peeled, 
           - seeded and chopped
    1/2 c  Dry white wine
    1/2 c  Pitted black olives; halved
    1/2 c  Pimento-stuffed olives;
           - halved
    1/2 lb New potatoes; scrubbed and
           - quartered lengthwise
      1 tb Chopped fresh oregano
      1    Bay leaf
  2 1/2 c  Shrimp or fish stock
      1    Loaf French or Italian bread
           - in 3/4" thick slices
      4 cl Garlic; peeled & lightly
           - crushed
    1/3 c  Extra-virgin olive oil
    1/4 c  Grated Parmesan
      3 tb Chopped fresh parsley
 
  Preheat the oven to 350 degrees F.
  
  Season the monkfish on all sides with the Creole seasoning.
  
  In a large dutch oven, heat the oil over medium-high heat. Add the
  monkfish and sear, about 2 minutes per side. Remove from the pan and
  set aside. Add the chorizo to the oil in the pan and cook, stirring,
  until brown, about 3 minutes. Add the onions and bell peppers and
  cook, stirring, for 3 minutes. Add the shallots and garlic, and cook,
  stirring, for 30 seconds. Add the tomato paste and cook until
  browned, about 2 minutes. Add the tomatoes and cook for 1 minute. Add
  the wine and stir to deglaze the pan, about 1 minute. Add the olives,
  potatoes, oregano, and bay leaf, and cook, stirring, for 1 minute.
  Add the shrimp stock and stir well. Bring to a boil. Remove from the
  heat, return the monkfish to the pan, cover tightly and roast until
  the fish is tender, 35 to 40 minutes.
  
  Remove from the oven.
  
  To make the Garlic Croutons, place the sliced bread on a baking sheet
  and lightly toast on 1 side for 5 minutes. Remove from the oven and
  rub the toasted side with crushed garlic cloves. Turn and rub on the
  other side with the garlic. Using a pastry brush, brush the top
  (untoasted) side lightly with the oil. Return to the oven and bake
  until just starting to brown. Remove from the oven.
  
  Divide the monkfish and pan juices among 4 large, deep bowls.
  Sprinkle each portion with the cheese and parsley and stand the
  toasted garlic bread up inside the bowls. Serve immediately.
  
  Yield: 4 servings Prep Time: 20 minutes Cook Time: 50 minutes
  Difficulty: Medium
  
  Recipe courtesy Emeril Lagasse, 2001; Episode #: EM1E63
  
  MM Format by Dave Drum - 01 May 2002
 
MMMMM

ENJOY!!!
--------
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