Text 20557, 115 rader
Skriven 2007-09-22 20:30:00 av Dave Drum (1:10/345)
     Kommentar till en text av JANIS KRACHT
Ärende: Re: Ugh.
================
On 09-03-07 Janis Kracht Scribbled to Dale Shipp about Re: Ugh.

JK>I guess the hard thing is really to find truly Italian Olive oil, not
JK>olive oil made in Spain, etc.. not that it's so bad, but it's not the
JK>same.

JK>And if you can find Virgin Olive oil from Italy.. :)

A lot of the Italian olive oil is from Spain, Greece, etc. Even a 
"Bottled in ... " label can be mis-leading as some companies, ever 
mindful of snob appeal and marketing hype bring the stuff in by the 
tanker load. My bottle of Tosca - cold pressed, first pressing says 
"product of Italy". Which can mean that it was pressed from Italian 
olives - or it can mean that part of the precessing was done in Italy, 
or it can mean that it was just bottled there.

Italian Olive Oil is no more a guarantee of good olive oil than French 
Wine is a guarantee of good wine. In each instance there is good and 
there is not so good.

The best flavour I ever experienced in an olive oil was some that came 
from Israel. Go figure.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Drunken Lobsters With Papaya-Avocado Salad
 Categories: Emeril, Seafood, Lobster, Salads
      Yield: 4 servings
 
      4    (1 1/2 to 2-pound) Pacific
           - or rock lobsters
    1/2 c  Vegetable oil, plus 2 TB
      3    Poblano chilies
    1/4 c  Chopped white onion
    1/2 ts Minced garlic
    1/2 ts Salt
    1/3 c  Lime juice
      1 oz Tequila
           Sprigs fresh cilantro;
           - Garnish

MMMMM--------------------PAPAYA-AVOCADO SALAD-------------------------
      1    Papaya, peeled, seeded
           - in 1/2" dice
      1 lg Avocado; peeled, in 1/2"
           - dice
      1 tb Minced red onions
      1 tb Chopped fresh cilantro
      1 ts Fresh lime juice
    1/8 ts Salt
 
  In a bowl, combine all the ingredients and stir to combine. Serve
  immediately.
  
  Yield: 4 servings
  
  Preheat a grill to medium-high heat.
  
  Fill a large stockpot three-fourths full with salted water and bring
  to a boil. Plunge the lobsters headfirst, 2 at a time, into the
  boiling water and cook, covered, for 3 minutes. (They will be only
  partially cooked.) Transfer with tongs to a large bowl filled with
  ice water to cool. Place on a cutting board and with a sharp knife,
  cleanly cut the lobster in half lengthwise from the head to the tail.
  (If female, reserve the roe for another use; discard or reserve the
  bodies for another use.)
  
  In a skillet, heat the oil over high heat. Add the chiles, and cook,
  stirring, until they turn a light color, 4 to 5 minutes, being
  careful not to let them burn. Transfer the chiles to a cutting board
  until cool enough to handle. Add the onions, garlic, and salt and
  cook, stirring, until soft, about 3 minutes. Remove from the heat.
  
  Trim and discard the chile stems. Cut the chiles into pieces and
  transfer to a blender. Add the onions, garlic, salt, oil, and lime
  juice, and process on high speed to make a smooth sauce. Add the
  tequila through the feed tube while the machine is running and
  process until smooth. Transfer to a small saucepan.
  
  Brush the lobster shells lightly with olive oil and place, shell side
  down, on the grill. Spoon the pepper tequila mixture onto the lobster
  meat and grill, basting occasionally, until the juices are bubbly and
  the meat is opaque, about 8 minutes.
  
  Remove from the grill and transfer to plates. Serve with the
  papaya-avocado salad and garnish with cilantro.
  
  Yield: 4 servings

  Prep Time: 20 minutes
  Cook Time: 25 minutes
  
  Recipe courtesy Emeril Lagasse, 2002; Episode #: EM1E74
  
  MM Format by Dave Drum - 01 MAY 2002

  Stored in Uncle 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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