Text 22359, 109 rader
Skriven 2007-11-06 08:24:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: SAMBALS
===============
On 10-10-07 GLEN JAMIESON Scribbled to DAVE DRUM about SAMBALS  71009

GJ> DD> I have only been using the PEMUDA - adding it to red beenz and
GJ> DD> rice for  a little extra flavour and bite, adding it to battered
GJ> DD> walleye in lieu  of Trappey's Hot sauce. It has a nice bite and
GJ> DD> is much more garlicky -  which is a good thing. But, a little
GJ> DD> goes a long way on fish. 
GJ> DD> Thank you for the gift of the leftovers.

GJ>My pleasure!   Yes, the Pemuda does have onion, garlic and tomato in
GJ>it, giving a good, round flavour which is good to add to your rice or
GJ>beans. And when the Indonesians say "Extra Hot", it means somewhat
GJ>more than the hype used by some Louisiana sauce makers. One of my
GJ>favourites which I had hoped you would enjoy.  Perhaps you may be
GJ>able to get it in some of your local Asian groceries.  But really, on
GJ>fish?? I don't think so.   Better on mettwurst or other smoked or
GJ>fermented sausages. "Ibu" (Mother) makes a dozen or so sambals, for
GJ>all occasions.

The Sambal Terasi went well on steamed cauliflower (last night's supper) 
with a bit of salt and fresh ground black pepper.

I was rummaging through the ice box to see what was available to kick up 
the (otherwise) bland steamed cauliflower in the absence of Parmesan 
cheese - which I was out of. And the Sambal jumped into my hand shouting 
"Pick me! Pick me!"    Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stuffed Shrimp With Creole Meunire Sauce
 Categories: Emeril, Seafood, Sauces
      Yield: 4 servings
 
     12 lg Shrimp; tail on, peeled and
           - butterflied
    1/2 lb Fresh crab meat; picked over
           - for cartilage
      2 tb Olive oil
      2 tb Minced shallots
      1 tb Minced garlic
    1/4 c  Finely chopped onions
    1/4 c  Small diced red peppers
      2 tb Bread crumbs
    1/4 c  Parmesan cheese
      1    Egg yolk
      1 ts Essence
      2 ts Crystal Hot Sauce
      1 ts Worcestershire sauce
      1 ts Creole or other whole-seed
           - mustard
           Salt & pepper
      2 tb Olive oil
    1/2 c  Fine chopped onions
    1/2 c  Fine chopped carrots
    1/2 c  Fine chopped celery
      2 tb Minced garlic
           Juice of 1 lemon
      3 tb Worcestershire sauce
      1 tb Crystal hot sauce
      3 c  Veal stock
    1/2 c  Heavy cream
      8 tb Unsalted butter, in cubes
 
  Heat the olive oil, lightly saute the shallots, garlic, onions, and
  peppers, until tender, about 1 to 2 minutes. Season with Essence. Add
  the crab meat, being careful in not breaking up the pieces. Remove
  from the heat. In a mixing bowl, whisk the egg yolk. Add the hot
  sauce, Worcestershire sauce, mustard, Parmesan cheese, bread crumbs
  and crab mixture. Allow to cool for 1 to 2 minutes, then shape
  loosely into 12 balls, using about 2 tablespoons of the mixture.
  Season the shrimp with 2 teaspoons Essence. Press one ball of
  stuffing into the cavity of each shrimp and arrange the shrimp on a
  baking sheet. Sprinkle with remaining Essence.
  
  Bake until golden brown, about 10 minutes, remove from oven. For the
  sauce, in a sauce pot, heat the olive oil. Lightly saute the onions,
  carrots, celery, and garlic, about 1 to 2 minutes. Season with salt
  and pepper. Add the lemon juice, Worcestershire sauce, hot sauce, and
  veal stock. Cook over high heat for 12 minutes. Turn off the heat,
  add the cream and mount in the butter. Season with salt and pepper.
  Strain through a chinoise. Spoon a small pool of sauce in the middle
  of the plate and arrange three shrimp in the center. Top with shaved
  chives and Parmesan Cheese.
  
  Yield: 4 appetizer servings
  
  Recipe courtesy Emeril Lagasse, 2002; from Emeril Live EM1B79
  
  MM Format by Dave Drum - 01 May 2002
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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