Text 4024, 77 rader
Skriven 2006-08-02 21:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Preserving recollections
================================
 -=> Quoting Ruth Haffly to Jim Weller <=-

 RH> How much of their recollections were recorded for posterity?
 
 JW> Lots actually. Lois has contributed to, edited or been quoted in all
 JW> sorts of historical books and articles.

 RH> What about him; are his recollections being preserved?

Perhaps not but other pilots have had their stories recorded and in a
broad way they are all the same.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Lobster On Mango Salsa W/Caviar And Lobster Mayonnaise
Categories: Lobster, Caviar
  Servings: 4

      2 lb Lobsters
      1 ea Ripe Mango
      1 ea Red Pepper
      1 ea Shallot
      1 TB Chopped Chives
      1 TB champagne Vinegar
      2 TB Blended Oil
   1/16 ts Cayenne pepper
    1/2 ea Lime
      2 TB Sherry Vinegar
      1 ea Large Egg Yolk
      1 ts Dijon Mustard
    1/4 c  Lobster Oil
    1/4 oz Golden Osetra Caviar
           Salt and Pepper

Kennebunkport Lobster on Mango Salsa with Golden Osetra Caviar and
Lobster Mayonnaise

Preparing the lobster: Cook the lobsters in boiling salted water for 8
minutes Remove from the heat and cool to room temperature in the cooking
liquid.  Once the lobster can be handles remove the meat from the shell
and clean out, reserve the shell and any coral from female lobsters for
the Lobster Oil. Divide the lobster the lobster into 4 even portions,
1/2 tail, 1 claw and a knuckle.

Preparing the Mango Salsa: Peel and dice the mango in 1/8th of an inch
dice Peel and dice the pepper the same size Finely dice the shallot Mix
the pepper, mango, shallot and chive in a mixing bowl Add the champagne
vinegar and the blended oil and season to taste add a pinch of cayenne
pepper and the juice from the 1/2 lime.

Preparing the Lobster Mayonnaise: In a clean mixing bowl mix the sherry
vinegar, egg yolk and Dijon mustard Gradually add the lobster oil
whisking continuously to form an emulsion Season the mayonnaise to taste
with salt and pepper and a pinch of cayenne pepper, if you wish a few
drops of lime in the mayonnaise adds a nice sharp edge.

Assembly: Arrange the mango salsa in the center of a plate with the room
temperature lobster meat on top. Divide the caviar up evenly on top of
the lobster and drizzle the mayonnaise around the out side.

Jonathan Cartwright
White Barn Inn
East Coast, USA

MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... Scars: Tattoos with better stories.
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