Text 4343, 89 rader
Skriven 2006-08-15 02:25:18 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Home againis the Sai
================================
 -=> On 08-09-06  11:01,  Ruth Haffly <=-
 -=> spoke to Carol Shenkenberger about Home againis the Sailor <=-

 RH> That's why I'm trying, for now, to keep up on a seady basis.  I know
 RH> when we have to suspend Fido for 6-8 weeks, there will be a major
 RH> backlog.  I'll probably scan them, only replying to personals for the
 RH> first bit until I get caught up.
 
  If you want the email QWK packets turned back on, just give me a
  shout.
 

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shrimp Remoulade On Fried Green Tomatoes
 Categories: Seafood
      Yield: 4 Servings
 
MMMMM-----------------------FOR REMOULADE----------------------------
      1 sm White onion
      1 sm Celery rib
      1 sm Green bell pepper
    1/2 c  Creole mustard
    1/4 c  Vegetable oil
  1 1/2 tb Red-wine vinegar
      1 tb Minced fresh flat-leafed
           -parsley
  1 1/2 ts Paprika
      1 ts Worcestershire sauce
    1/2 ts Tabasco
    1/2 ts Salt
    1/4 ts Cayenne
    1/2 ts White pepper

MMMMM------------------------AND THE REST-----------------------------
      6 lg Shrimp
      1 lg Egg
      1 c  All-purpose flour
      1 c  Fine dry bread crumbs
      6    Firm small green tomatoes
    1/4 c  Vegetable oil for frying
 
  Make remoulade:
  
  Finely dice enough onion, celery, and bell pepper to
  measure 1 tablespoon each and in a bowl whisk together
  with remaining remoulade ingredients until combined
  well. Chill remoulade, covered, 1 day to allow flavors
  to develop.
  
  Shell and devein shrimp. In a saucepan of boiling salted
  water cook shrimp until just cooked through, 2 to 3
  minutes, and drain shrimp.
  
  In a bowl whisk together egg and salt and pepper to taste.
  Have ready in 2 separate bowls flour and bread crumbs, each
  seasoned with salt and pepper. Cut enough tomatoes crosswise
  into 1/4-inch-thick slices to yield 18 slices, discarding ends.
  Dredge 6 tomato slices in flour, knocking off excess, and
  dip in egg, letting excess drip off. Dredge coated tomato
  slices in bread crumbs and leave in bowl.
  
  In a 10- to 12-inch heavy skillet heat oil over moderate
  heat until hot but not smoking. Knock off excess bread crumbs
  from tomato slices and fry in oil until golden, about 1
  minute on each side. Transfer tomato slices as fried to paper
  towels to drain. Dredge and fry remaining tomato slices in
  same manner.
  
  Divide fried tomatoes among 6 plates and top each serving
  with a shrimp and 2 to 3 teaspoons sauce. Serves 6 as a
  first course.
  
  [Dave's comments:  I bet this would be great with a LOT more hot
  pepper than they call for.]
  from: St. Froncisville Inn & Restaurant
  From: Gourmet Magazine, 2/99
  
  From: Dave Sacerdote                  Date: 03-04-99
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:41:54, 15 Aug 2006
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)