Text 20930, 104 rader
Skriven 2007-10-01 06:08:00 av Dave Drum (1:10/345)
     Kommentar till en text av carol shenkenberger
Ärende: Re: Soups
=================
On 09-15-07 Carol Shenkenberger Scribbled to Dave Drum about Re: Soups

CS>DD>Good on you. I got ragged on roundly for espousing the semi-home
CS>DD>made concept. Nothing wrong with semi-home made so long as you
CS>DD>don't try to claim it's "gourmet" or "I did it from scratch".

CS>Grin, who ragged on you?  I see nothing wrong with this use and some
CS>of it I'd call 'gourmet' just fine!  I dont even see anything wrong
CS>in calling it 'scratch cooking' just because I used a can of tomatoes
CS>someplace in a recipe.

More than one. Chief being the other Dave. He may have been ragging more 
on Food Channel's Sandra Lee and I just got caught in the fall out - or 
because I endorsed her semi-home made theme.

CS>DD>And yes - I do eat, make, and like real SOS - very similar to what
CS>DD>Clean Dave made in the Shipp's kitchen during the recent picnic.
CS>DD>Darned near as good as what I used to get at NAS Memphis' mess
CS>DD>halls.

CS>Thats one thing the ESSEX doesnt do right.  They only make the ground
CS>beef with tomato sauce based one.  Kinda tastes like thick meaty
CS>spagetti sauce which isnt bad, but it's not SOS (which should be
CS>white and sausagey-beefy).  I take the ESSEX version for what it is,
CS>and have it over rice.

Keeping in mind that the original name for SOS is "Creamed, chipped beef 
on toast".    Bv)=

Sausage Gravy is a totally different thing. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Potato Crusted Lobster Tails With Truffled Mashed Potatoes
 Categories: Emeril, Seafood, Lobster, Potatoes
      Yield: 4 servings
 
      4    Maine lobster tails (about 7
           - ounces each); shelled
           Essence
           Salt & fresh black pepper
    1/4 c  Dijon mustard
      2 lg Baking potatoes, peeled
      3 tb Olive oil
      1 tb Chopped fresh parsley leaves

MMMMM------------------TRUFFLED MASHED POTATOES-----------------------
      1 lb Potatoes, peeled and cut
           - in 3/4" dice
      4 tb Truffle butter (4 TB butter
           - mixed with 1/2 ts Minced
           - black truffles)
    1/2 c  Heavy cream
      2 ts Truffle oil
      1 ts Salt
    1/2 ts Fresh ground white pepper
 
  Place the potatoes in a saucepan of salted water to cover by 1-inch.
  Bring to a boil and cook until tender, about 10 minutes. Drain and
  return to the pot. With the heat on low, roughly mash the potatoes
  with a potato masher. Add the truffle butter and mash until
  incorporated. Add the cream, truffle oil, salt, and pepper and mash
  until creamy.
  
  Serve immediately; Yield: 2 cups
  
  Season the lobster tails lightly with Essence, salt, and pepper. Rub
  each lightly with the mustard. With a potato threader, cut the
  potatoes into long spiral curls. Season the curls with Essence, salt,
  and pepper. Wrap each lobster tail tightly with the curls, then place
  the tails in a damp, clean kitchen cloth and roll them up tightly to
  make the potatoes adhere to the lobster. Remove the cloth. Heat the
  olive oil in a medium-size saute pan over medium heat. Add the
  lobster tails and pan-fry until the potato crust is golden brown, 4
  to 6 minutes on each side. Drain on paper towels, then season with
  Essence. To serve, mound Truffled Mashed Potatoes in the center of 4
  serving plates. Place one lobster tail on each plate, and garnish
  with parsley. Serve immediately.
  
  Yield: 4 servings

  Prep Time: 25 minutes
  Cook Time: 30 minutes
  
  Recipe courtesy Emeril Lagasse, 2001; Episode #: EM1E47
  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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