Text 20427, 118 rader
Skriven 2007-09-14 09:20:00 av Dave Drum (1:10/345)
     Kommentar till en text av GLEN JAMIESON
Ärende: DRIED SARDINES
======================
On 08-29-07 Glen Jamieson Scribbled to Dave Sacerdote about DRIED 

GJ> GJ> The idea was not original.  When I saw/tasted them I was
GJ> GJ> reminded of a very similar, but chili-laden Thai product I had
GJ> GJ> bought at the local "Lucky Asian", and I attempted to create
GJ> GJ> that fish/sweet/salt/chili combination.  The result was
GJ> GJ> satisfactory, and it made a nice nibble to accompany beer
GJ> GJ> drinking.

GJ> DS> Your instincts were impeccable; I was quite surprised that they
GJ> DS> were  consumed so quickly.

GJ>I have to plead guilty to being a main consumer; after all, I was
GJ>closest to them after chili-ing, and I had to try them.  (Grin)

Damn! I missed those entirely. And my Asian market, blown away by the F5 
tornadoes of a couple years ago has not rebuilt. RATZ!

I do have a "World Market" that carries some food items. But, the 
attendant didn't even know what cumin was. And tried to see me a couple 
lamps with pictures of the Great Wall on them.  Bv(=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Flo's Mango Shortcake With Fresh Coconut Ice Cream
 Categories: Emeril, Desserts, Cakes, I scream
      Yield: 12 servings
 
      6    Ripe mangos, peeled, cored,
           - medium diced
      1 c  Sugar
      2 tb Chiffonade fresh mint leaves
        pn Black pepper

MMMMM------------------------FOR THE CAKE-----------------------------
      1 tb + 1/3 cup butter; room temp
    1/3 c  Solid vegetable shortening
  1 3/4 c  Sugar
      3    Eggs, at room temp
  2 1/4 c  All-purpose flour
    1/2 ts Salt
      3 ts Baking powder
      1 c  Milk
      1 ts Vanilla

MMMMM------------------FRESH COCONUT ICE CREAM-----------------------
      4 c  Half-and-half
      1 c  Sugar
     10 oz Package frozen coconut,
           - thawed
        pn Salt
      5    Egg yolks
 
  In a non-reactive saucepan, combine the half-and-half, sugar,
  coconut, and salt, over medium heat. Bring the cream to the boiling
  point and scald it. Remove from the heat. Beat the egg yolks in a
  bowl. Add the cream mixture, about 1/4 cup at a time, to the beaten
  eggs, whisking in between each addition, until all is used.
  
  Pour the mixture into a saucepan, and cook, stirring, over medium
  heat, for 2 to 3 minutes, or until the mixture becomes thick enough
  to coat the back of a spoon. Remove from the heat and cool completely.
  
  Pour the filling into the ice cream machine and follow the
  manufacturer's
  
  instructions for churning time.
  
  For the Mangos: In a mixing bowl, mix all the ingredients. Cover with
  plastic wrap and let side while making the cake.
  
  Preheat the oven to 350 degrees F.
  
  Line a half sheet pan with parchment paper. Butter the entire pan
  with 1 tablespoon of the butter. For the Cake: Using an electric
  mixer, fitted with a paddle attachment, cream the 1/3 cup butter,
  shortening, and sugar together. Add the eggs, 1 at a time, and mix
  well. Sift the flour, salt and baking powder. Add the flour mixture
  alternately with the milk. Mix well. Add the vanilla.
  
  Pour into the prepared pan. Place in the oven on the middle rack. Bake
  until the top is golden and the cake springs back, about 30 minutes.
  
  Remove from the oven and cool for 5 minutes in the pan. Place a piece
  of parchment paper over the rack and carefully invert the cake onto a
  wire rack. Carefully remove the parchment paper on the bottom of the
  cake. Allow the cake to cool completely.
  
  Slice the cake into 24 equal pieces. Place 2 pieces of the cake in
  each serving bowl. Spoon some of the mango mixture over the cake.
  Place a couple of scoops of the ice cream on top of the mango mixture
  and serve.
  
  Yield: 12 servings Prep Time: 15 minutes Cook Time: 2 hours 30 minutes
  
  Recipe courtesy Emeril Lagasse, 2000; Episode #: EM1D47

  MM Format by Dave Drum; 25 April 2002

  Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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