Text 22401, 112 rader
Skriven 2007-11-07 10:42:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: Oyster 2
====================
On 10-12-07 JIM WELLER Scribbled to DAVE DRUM about Re: Oyster 2

JW> DD> Apparently I am the only one who puts tatties in his Oyster
JW> DD> Stew. Purists may break out the slings and arrows of outrageous
JW> DD> fortune now.

JW>It's not generally done on the East coast (thinking of Nova Scotia
JW>now, not New England), but it would be tasty. And make the oysters
JW>go further, which would be a good thing for the budget in interior
JW>parts, especially in the past.

JW>I just ran through my MM and found 104 oyster soups and 24 of them
JW>had potatoes in them so you are not alone. (But 3 of those 24 were
JW>from Emeril so in Dave S's eyes they don't count.) [g]

Apparently living away from an oceanfront disqualifies us from having 
taste buds - according to the logic of Sacerdote in his latest comment 
to me in the Chowdah discussions.

He'd better watchit or I will send Remy around his way to teach him a 
thing or two about cooking.     Bv)=

I you get a chance to rent the Ratatouille DVD - by all means, do so. 
And invite the grandbabies over to watch it. Hilarious send-up of the 
snobbery of French haute cuisine. I was rolling on the floor and had to 
shut down the DVD player to give my ribs a chance to recruit themselves.

JW>Here's a fancified and delicious spin on the dish:

JW>MMMMM----- Recipe via Meal-Master (tm) v8.06
JW> 
JW>      Title: Sherried Oyster and Brie Soup
JW> Categories: Soups, Wine, Tnt, Jw, Oysters
JW>      Yield: 4 Servings
JW> 
JW>      1 qt Select Maryland oysters
JW>           -with liquor

I takes what ersters I can get. Usually there is a fairish supply around 
this time of year to satisfy the "Oyster Dressing" folks making (US) 
Thanksgiving and Xmas dinner feasts. I revel in them.

Recipe looks good ... prolly spend as much on the brie as on the 
oysters.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Zucchini And Shrimp Fritters
 Categories: Emeril, Breads, Seafood, Squash
      Yield: 24 servings
 
      2 tb Vegetable oil
    1/2 c  Chopped onions
           Salt & Cayenne
    1/2 lb Large shrimp; peeled,
           - deveined, in 1/2" pieces
      3    Eggs; beaten
  1 1/2 c  Milk
      2 ts Baking powder
      1 ts Salt
  3 1/4 c  Flour
      1 tb Chopped parsley
           Crystal Hot Sauce
           Worcestershire Sauce
      1 lb Fresh zucchini; grated
           Solid vegetable shortening;
           For deep-frying
           Creole seasoning
 
  Heat the oil in a skillet over medium-high heat. Add the onions.
  Season with salt and pepper and saute for about 3 minutes, or until
  slightly wilted. Season the shrimp with salt and pepper. Add the
  shrimp and saute until the shrimp turn pink, 2 to 3 minutes. Remove
  and set aside to cool.
  
  Make a batter by combining the eggs, milk, baking powder, 1 teaspoon
  salt, and the cayenne. Add the flour, 1/4 cup at a time, beating and
  incorporating until all is used and the batter is smooth. Stir in the
  parsley. Season the batter with hot sauce and Worcestershire Sauce.
  Season the zucchini with salt and pepper. Add the shrimp mixture and
  grated zucchini to the batter and fold to mix. Heat the shortening to
  360 degrees F. Drop the batter, a heaping tablespoon at a time, into
  the hot oil. When the fritters pop to the surface, roll them around
  with a slotted spoon in the oil to brown them evenly. Remove and
  drain on paper towels. Season with Creole seasoning and serve with
  the Roasted Red Pepper Emulsion.
  
  Yield: about 2 dozen
  
  Recipe courtesy Emeril Lagasse, 2002; from Emeril.com
  
  MM Format by Dave Drum - 01 May 2002
  
  Uncle Dirty Dave's Archives
 
MMMMM

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