Text 20978, 119 rader
Skriven 2007-10-03 10:07:00 av Dave Drum (1:10/345)
     Kommentar till en text av ruth hanschka
Ärende: Republican Zucchini
===========================
On 09-20-07 RUTH HANSCHKA Scribbled to MICHAEL LOO about topsoil 137

RH>-> We must allow people to follow their muse: to become
RH>-> Republicans, to eat zucchini, to grow zucchini.

RH>I resent that remark; not all Republicans would stoop so low as to
RH>plant zucchini.  

Republicans eat 38% of all the zucchini grown in America. The rest is 
thrown out. - Bob Elliot/Ray Goulding

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rock Shrimp And Mozzarella Strudel & Smokey Tomato-Butter
 Categories: Emeril, Seafood, Cheese, Sauces
      Yield: 6 servings
 
      2 c  Peeled rock shrimp tails;
           - about 1 pound
      1 tb Creole seasoning
      1 tb Olive oil
    1/2 c  Peeled, chopped onion
    1/4 c  Chopped celery
    1/2 tb Minced garlic
    1/2 c  Heavy cream
      1 ts Worcestershire Sauce
      1 ts Crystal hot sauce
    1/2 c  Plus 1/4 cup breadcrumbs
      1 c  Cubed Mozzarella cheese pcs
      1 tb Grated Parmesan cheese
      8    Sheets phyllo dough; thawed
      8 tb Butter; melted

MMMMM-----------------SMOKEY TOMATO-BUTTER SAUCE----------------------
      1 lb Roma tomatoes; cored, halved
    1/2 c  Olive oil
           Salt & fresh ground pepper
      1 tb Butter
      1    Onion; fine chopped
      1    Rib celery; fine chopped
      1 c  Chicken stock
      1 tb Tomato paste
    1/2 lb Cold unsalted butter
           White pepper
           Few drops of balsamic
           - Vinegar; to taste
           Hot sauce of your choice
 
  Place the shrimp tails in a bowl and season with the Creole
  seasoning. In a large heavy skillet heat the olive oil over medium
  high heat. Add the onion, celery and garlic and sauté until
  translucent, about 3 minutes. Add seasoned shrimp to the skillet and
  cook until pink, about 4 minutes. Add cream, Worchestershire and
  Crystal hot sauces to pan and reduce over medium heat for 2 minutes.
  Add 1/4 to 1/2 cup breadcrumbs to the mixture to tighten, stirring to
  combine well, and cook for 1 minute. Remove mixture from the heat and
  allow to cool. Gently fold in the cheese and combine thoroughly.
  
  Divide cooled shrimp mixture into 8 equal portions, then fashion each
  into individual logs about 1-inch in diameter and 4-inches in length
  (approximately 3 1/2 ounces each). Preheat oven to 425ºF.

  Spread phyllo sheets on a clean work surface with long side closest to
  you, like a book. With a pastry brush, spread melted butter on right
  half of top sheet, then sprinkle with 1 teaspoon breadcrumbs and fold 
  left side over right side as though closing a book. Butter top of 
  folded phyllo sheet. Place one formed shrimp log at bottom of phyllo 
  sheet and carefully fold 1-inch edge of left side over the filling, 
  then 1-inch edge of right side over the filling. Starting at the 
  bottom, fold the phyllo over the shrimp filling and roll up to form 
  a cylinder, like an egg roll, buttering the bottom 1/2-inch of phyllo
  with butter to seal. Butter the top of the phyllo roll and place on a
  baking sheet lined with parchment paper. Repeat with remaining phyllo
  sheets and rock shrimp filling.

  Place phyllo bundles in refrigerator for 10 minutes prior to cooking. 

  Bake phyllo strudels in oven until golden brown, about 12 - 15 
  minutes. Serve warm.
  
  SMOKEY TOMATO-BUTTER SAUCE:
  
  In a mixing bowl, toss the tomatoes with the olive oil and season
  with salt and pepper. Place tomatoes on a smoker rack and smoke with
  hickory chips for 15 minutes. In a saucepan over medium-high heat
  melt butter, add chopped onion and celery and cook until softened,
  about 4 minutes. Add smoked tomatoes and any accumulated juices,
  chicken stock and bring to a boil. Reduce heat and simmer for 20
  minutes. Using a hand-held blender, puree until smooth. Strain
  through a coarse strainer and continue to cook until thickened, about
  5 more minutes. Whisk in cold butter, season to taste with salt,
  white pepper, a few drops of balsamic vinegar and your hot sauce of
  choice. Serve immediately or keep warm in a bain marie until needed.
  
  Yield: 8 servings
  
  Recipe downloaded from www.emerils.com
  
  MM Format by Dave Drum - 15 MAY 2002
  
  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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