Text 21177, 121 rader
Skriven 2007-10-09 08:08:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Steak to order
======================
On 09-24-07 HAP NEWSOM Scribbled to DAVE DRUM about Steak to order

HN>-> Sounds like the grill is right on the serving line. Try moving it
HN>-> away and facing it in another direction - then putting finished
HN>-> product into serving trays to bring to the serving line. Really
HN>-> cuts down on the scrum in front of the cook(s).

HN>The grill is about 10-12 feet long and anchored in place...not much
HN>chance of moving it anywhere without a crane. Once it's fired up with
HN>a hundred pounds of charcoal or so no body want's to grab onto it in
HN>anymore anyway (grin).

Then a little advance planning for next year's luau is in order. It may 
be easier to re-orient the serving line than to move the grill. Just so 
long as the cooks are allowed to finish their work _before_ the 
thundering herd stampedes them into unsafe cooking practices - and 
undercooked chooken (you mentioned chicken is treated the same as 
steaks) is an invitation to change your picnic's name to Sam & Ella's 
Picnic and Tummy Ticklers.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp Bisque
 Categories: Emeril, Seafood, Soups
      Yield: 12 servings
 
MMMMM------------------------SHRIMP STOCK-----------------------------
      1 tb Olive oil
      1 c  Chopped yellow onions
      1 c  Chopped celery
      1 c  Chopped carrots
      1 ts Salt
    1/2 ts Freshly ground black pepper
      1 md Lemon; halved
      4 qt Water
           Shrimp shells from 3 pounds
           - medium shrimp (reserved)
    1/2 ts Black peppercorns
      5    Sprigs fresh thyme
      4    Bay leaves
      6 cl Garlic; peeled

MMMMM-----------------------FOR THE BISQUE----------------------------
      1 tb Olive oil
      2 c  Chopped yellow onions
      1 c  Chopped celery
      1 c  Chopped carrots
  2 1/2 ts Salt
    3/4 ts Cayenne
      1 ts Chopped fresh oregano leaves
      1 ts Chopped fresh thyme leaves
      1 tb Chopped fresh basil leaves
      2 ts Chopped fresh tarragon
           - leaves
      2    Bay leaves
      3 tb Tomato paste
      1 c  Brandy
    1/4 c  Unsalted butter; room temp
    1/4 c  Bleached all-purpose flour
    1/2 c  Heavy cream
      3 lb Medium shrimp; peeled,
           - deveined, chopped (shells
           - reserved for stock)
    1/2 c  Chopped green onions or
           - scallions (green pt only)
    1/2 c  Chopped fresh parsley leaves
 
  MAKE THE STOCK:
  
  In a large stockpot over medium-high heat, heat the olive oil. Add the
  onions, celery, carrots, salt, and black pepper. Cook, stirring,
  until the vegetables are soft, about 5 minutes. Squeeze the lemon
  halves over the pot and add the lemon shells. Add the water, shrimp
  shells, peppercorns, thyme, bay leaves, and garlic and bring to a
  boil, then reduce the heat to medium and simmer, uncovered, for 1
  hour. Remove from the heat and strain through a fine-mesh sieve,
  reserving the stock. Set aside. (makes about 3 quarts)
  
  MAKE THE BISQUE:
  
  In a large, heavy Dutch oven or pot, heat the olive oil over
  medium-high heat. Add the onions, celery, carrots, 1 teaspoon of the
  salt, and 1/4 teaspoon of the cayenne. Cook, stirring, until the
  vegetables are soft, about 6 minutes. Add the herbs, tomato paste,
  and brandy and cook, stirring, for 2 minutes. Add the shrimp stock
  and bring to a boil. Reduce the heat to medium and simmer for 1 hour.
  Make the beurre manié by combining the softened butter and flour in a
  small bowl and kneading it with your fingers until you have a smooth
  paste. Add the mixture a tablespoon at a time to the pot, whisking
  after each addition. Cook for 5 minutes, then slowly pour in the
  cream, whisking constantly. Add the shrimp and stir to mix. Bring to
  a gentle boil and cook for 15 minutes.
  
  Remove from the heat and stir in the green onions and parsley. Ladle
  into soup bowls to serve.
  
  Yield: about 12 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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