Text 20985, 90 rader
Skriven 2007-10-03 11:25:00 av Dave Drum (1:10/345)
     Kommentar till en text av STEPHEN HAFFLY
Ärende: Restaurant Adriatic
===========================
On 09-22-07 Stephen Haffly Scribbled to ALL  about Restaurant Adriatic

SH>We started out by splitting an appetizer of spanikopita.  This one
SH>was more of an egg and cheese flavor with some spinach, but not so
SH>much as I would have expected.  It had a very good flavor.  Ruth
SH>commented that the phylo was not too thick or tough.

That's pretty much all spinach pie consists of. My local truck stop has 
it on the menu daily - the owners are from Macedonia and/or Albania. 
Occasionally John makes moussaka - which sells out every time. You'd 
think he'd train one of the Latino kitchen hands on how to do it and 
make it a regular menu item.

Anyway, nice review. Ruth is getting you trained up nicely.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sauteed Shrimp & Remoulade Sauce Over Angel Hair Pasta
 Categories: Emeril, Seafood, Pasta
      Yield: 2 servings
 
MMMMM-------------------------REMOULADE------------------------------
      1 ts White vinegar
      1 tb Ketchup
      1 ts Worcestershire sauce
      1 ts Minced garlic
      2    Hard boiled eggs
      1 ts Paprika
    1/2 ts Ground bat leaf
      1    Celery rib; diced
      2 tb Chopped parsley
      2 tb Chopped green onions
      1 tb Creole mustard
      1 ts Yellow mustard
      1 tb Chopped onions
      1 ts Lemon juice
      1 ts Salt
      1 c  Olive oil
      1 tb Olive oil

MMMMM---------------------------SHRIMP--------------------------------
     12 lg Shrimp; peeled and deveined
      1 tb Essence
      2 tb White wine
    1/2 lb Angel hair pasta; al dente,
           - tossed with olive oil
    1/2 c  Grated Parmigiano-Reggiano
           - Cheese
           Salt and pepper
      2 tb Chopped chives
      2 tb Brunoise red peppers
      2 tb Brunoise yellow peppers
 
  For the remoulade: In a food processor, puree all the ingredients
  except for the oil until smooth. With the machine running, slowly
  drizzle the oil in until the sauce is thickened. Season the shrimp
  with Essence. In a saute pan, heat the olive oil. When the pan is hot
  saute the shrimp for 2 minutes on each side. Deglaze the pan with the
  white wine. Add the remoulade and simmer for 2 minutes. In a pot of
  boiling salted water, cook the pasta for 2 minutes. Remove and drain.
  Turn the pasta into a mixing bowl and season with the cheese, salt
  and pepper. Place a nest of the pasta in the center of the plate.
  Place the shrimp around the pasta. Spoon the sauce over the pasta and
  shrimp. Garnish with the chives, cheese, and peppers.
  
  Yield: 2 servings
  
  Recipe downloaded from www.emerils.com
  
  MM Format by Dave Drum - 01 MAY 2002
  
  From 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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