Text 22354, 96 rader
Skriven 2007-11-06 07:35:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Tuna Salad
==================
On 10-08-07 MICHAEL LOO Scribbled to RUTH HANSCHKA about fishy things 

ML> RH> Definitely one of the Ruths.  I've read Asterix comix before,
ML> RH> and used to own a few before I gave them to a friend who
ML> RH> collects comic books.

ML>In French or en anglais? I have a set of the complete works (that is,
ML>all the ones done by the original duo of Uderzo and Goscinny) which
ML>I'd gotten for my sister year by year and inherited back upon her
ML>death.

ML> RH> Beer and carrots would work together quite nicely; celery goes
ML> RH> with chicken stock and tuna salad ... if you can stand tuna
ML> RH> salad with celery.

ML>I can stand tuna salad with celery; I just can't stand tuna salad
ML>with mayo

I likes me tunny salad with dill relish, fine chopped celery and fine 
diced onions .... stuck together with Mayo (as opposed to Miracle Wimp). 
How do you hold your tuna salad together so it doesn't fall out the 
sarnie? I've tried toothpicks - but that is a diminishing returns game.

Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Steamed Ginger Shrimp Dumplings In Ginger Broth
 Categories: Emeril, Seafood, Asian
      Yield: 4 servings
 
      4 c  Shrimp stock
    1/2 lb Peeled ginger, large dice
      1 tb Olive oil
    1/2 lb Shrimp, peeled and chopped
    1/4 c  Chopped onions
      2 ts Minced garlic
      3 tb Peeled and grated fresh
           - ginger root
    1/2 c  Chopped green onions
      3 tb Chopped cilantro
      1 tb Plus 1 teaspoon sesame oil
      3 ts Toasted sesame seeds
      1 lg Egg, beaten
      1 ts Soy sauce
    1/2 ts Grated orange zest
        pn Cayenne
           Salt and black pepper
     20    Wonton skins
      1 c  Stir-fried vegetables,
           - julienne
      1 tb Finely chopped parsley
           Fresh cilantro sprigs
 
  In a sauté pot, bring the shrimp stock and diced ginger up to a boil.
  Reduce to a simmer and cook the liquid for 1 hour to infuse the stock.
  Strain and season with salt and pepper. In a sauté pan, heat the
  olive oil. When the oil is hot, stir-fry the shrimp for 1 minute. Add
  the onions, garlic, and ginger, and stir-fry for 1 minute. Add the
  green onions and cilantro, stir-fry for 1 minute. Remove from the
  heat. Turn the stir-fry mixture into a bowl. Add 1 teaspoon sesame
  oil, seeds, egg and soy sauce, orange zest, and cayenne. Season with
  salt and pepper. Brush the top side of each wonton with water. Fill
  each wonton with 1 tablespoon of the filling. Bring the corners to
  the center and twist, sealing the edges with water. Bring the ginger
  broth up to boil. Poach the dumplings in the broth for about 4
  minutes, or until the dumplings are tender. Remove the dumplings with
  a slotted spoon. Mound the stir-fry vegetables in the center of a
  shallow bowl. Arrange the dumplings around the vegetables. Ladle the
  broth over the vegetables. Garnish with parsley and cilantro sprigs.
  
  Yield: 4 servings
  
  Recipe downloaded from www.emerils.com
  
  MM Format by Dave Drum - 01 MAY 2002
  
  From Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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