Text 21399, 110 rader
Skriven 2007-10-15 11:41:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Chowdah
===============
On 09-27-07 JIM WELLER Scribbled to HAP NEWSOM about Re: fishy things 

JW> HN> Manhattan!
JW> HN> we can be sure that the Dave's will
JW> HN> never agree on it's "chowderness"!

JW> HN> Me? I prefer the "orthodox" clam chowder...but like cioppino
JW> HN> just fine too! 

JW>To me, New England clam chowder is the default chowder but the
JW>Manhattan version is a tasty soup even if it's not chowder or
JW>cioppino. It just needs a new name.

JW>I had a really nice one recently at our Italian restaurant: a thin
JW>but fragrant broth of clam, oyster and mussel liquor and stock, a
JW>hint of garlic, tender clam bits, seeded, skinned and diced plum
JW>tomatoes, two spinach leaves and one basil leaf chiffonaded, no
JW>pork, starch, flour, milk or cream.

See my reply to Hap about both "orthodox" and "chowder". Oddly the 
orthodox view of chowder is that it CAN have clams in it.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp Quiche
 Categories: Emeril, Seafood, Eggs, Pastry
      Yield: 8 servings
 
MMMMM------------------------PASTRY SHELL-----------------------------
  2 1/2 c  Bleached all-purpose flour
      2 ts Salt
    1/4 ts Cayenne
      1 c  Solid vegetable shortening
      2    To 3 tablespoons water, as
           - Needed

MMMMM--------------------------FILLING-------------------------------
      2 tb Unsalted butter
    1/4 c  Small-diced yellow onion
      3 tb Small-diced red bell pepper
      2 ts Chopped garlic
  1 3/4 ts Salt
    1/4 ts Plus 1/8 teaspoon cayenne
    1/2 lb Medium-size shrimp; peeled
           And deveined (about 1 cup)
      2 c  Heavy cream
      4 lg Eggs
    1/4 ts Tabasco sauce
    1/2 ts Worcestershire sauce
      2 tb Snipped fresh chives
      3 tb Freshly grated
           Parmigiano-Reggiano cheese
    1/2 c  Grated white Cheddar cheese
 
  For the dough, combine the flour, salt, and cayenne in a large mixing
  bowl. Add the shortening and, using your hands, work it into the
  flour until the mixture resembles coarse crumbs. Add enough water to
  make a smooth ball of dough and mix until the dough comes away from
  the sides of the bowl. Form the dough into a ball. Cover the ball
  with plastic wrap and refrigerate for at least 1 hour.  Remove the
  dough from the refrigerator and let it sit for about 5 minutes.
  Lightly dust your work surface with flour. Roll the dough out to a
  12-inch circle about 1/4 inch thick. Fold the dough into fourths and
  place in a 10-inch fluted quiche pan. Unfold the dough and press it,
  using your fingers, firmly onto the bottom and sides of the pan. Roll
  a wooden rolling pin over the pan to cut off the excess dough. Prick
  the bottom of the crust all over with a fork.
  
  To make the filling, melt the butter in a medium-size sauté pan over
  medium heat. Add the onion, bell pepper, garlic, 1 teaspoon of the
  salt, and 1/4 teaspoon of the cayenne, and cook, stirring, for 4
  minutes. Add the shrimp and cook, stirring, for 2 minutes. Remove
  from the heat and let cool.
  
  In a medium-size mixing bowl, whisk together the heavy cream, eggs,
  the remaining 3/4 teaspoon salt, the remaining 1/8 teaspoon cayenne,
  the Tabasco, Worcestershire, chives, and Parmigiano-Reggiano cheese.
  Spoon the shrimp mixture into the pastry shell. Sprinkle the white
  cheddar cheese over the shrimp. Pour the cream mixture over the
  cheese. Place in the oven and bake until the center sets and the top
  is golden brown, about 55 minutes.
  
  Remove from the oven and cool for 5 minutes on a wire rack before
  slicing to serve.
  
  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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