Text 5294, 118 rader
Skriven 2006-08-29 12:48:46 av Michael Loo (1:18/200)
     Kommentar till en text av Hap Newsom
Ärende: shipmate's 164o
=======================
 HN> Oh we'll not try to put any extra on you...Anne will be in school
 HN> every day so  we'll be on our own till eventide! I have a few ideas!

Yeah, but tasting, not quaffing I presume?

 -> Chinese people, probably, especially carrying Russian booze.
 HN> Good thing you weren't in a tux...they may have never seen one of
 HN> those  either! Got overalls?(G)

Nope, it was coming back from Pat Stockett's house, not a
concert - didn't do concerts in the South back then. May not
do so much either now, as they cut the pay scale back.

I may actually have been wearing jeans.

 HN> When I worked at a Restaurant/bar in Waikiki, we could order anything
 HN> on the  menu for ourselves except the surf&turf, which was lobster and
 HN> steak. I  usually had steak and spaghetti, or teriaki steak (best I
 HN> EVER had).

That's in laid back Hawaii. I've had two regular restaurant
jobs, both being the house musician. At the one place, it was
a brunch buffet, and after the customers left, the help and
the musicians got to chow down - there was always a big tray of
creamed finnan haddie with lots of onions, and I always made
myself nearly sick on them. Also the normal brunch food, but
I essentially didn't notice. That was the Commonwealth Brewery,
and we also had unlimited beers afterward. The other place was
called Michael's House, and we were allowed the run of the
menu when the place closed down, except for steak, shrimp, and
lobster. When the manager wasn't around (his name wasn't
Michael - it was John or something) the help, who liked us and
hated him, encouraged us to eat of the forbidden foods. I
usually didn't take them us on the offer except once had a
steak just to try it out - it was okay. Some of the other
dishes were quite good when the chef named Stick was on duty.
I think he may have gone on to bigger and better things. I know
that the bartender was going to law school, and most of the
waitrons were students - all except Amy, who had perhaps the
most flawless oval face and dewy complexion I ever saw: she
went on to model for, I believe, a cosmetic company.

P.S. Why shrimp, I wonder? It was on the lower end of the
price schedule on the menu.

MMMMM----- Meal Master Recipe

      TItle: Lobster Bisque
 Categories: Seafood, Lobster, Soups, Classic
      Yield: 6 Servings

      2    1-pound live lobsters
      2 tb Olive oil
      1 md Onion; sliced
      1 lg Celery rib; sliced
      1 sm Carrot; sliced
      1    Garlic head;halved crosswise
      1    Tomato; sliced
      2 tb Chopped fresh tarragon
      2 tb Chopped fresh thyme
      2    Bay leaves
      8    Whole black peppercorns
    1/2 c  Brandy
    1/2 c  Dry Sherry
      4 c  Fish stock or bottled
           Clam juice
    1/4 c  Tomato paste
    1/2 c  Whipping cream
      2 ts Cornstarch
      1 tb Water

  The bisque is very rich, so a small serving (about two-thirds cup
  per person) is plenty. At the restaurant, this is baked in individual
  crocks, with puff pastry on top.

  Bring large pot of water to boil. Add lobsters head first and boil
  until cooked through, about 8 minutes. Using tongs, transfer
  lobsters to large bowl. Reserve 2 cups cooking liquid.
  Cool lobsters.

  Working over large bowl to catch juices, cut off lobster tails
  and claws. Crack tail and claw shells and remove lobster meat.
  Coarsely chop lobster meat; cover and chill. Coarsely chop lobster
  shells and bodies; transfer to medium bowl. Reserve juices from
  lobster in large bowl.

  Heat olive oil in heavy large pot over high heat. Add lobster
  shells and bodies and sauté until shells begin to brown, about
  8 minutes. Add onion and next 8 ingredients. Mix in brandy and
  Sherry. Boil until almost all liquid has evaporated, about 4
  minutes. Add fish stock, reserved 2 cups lobster cooking liquid
  and lobster juices. Simmer 1 hour.

  Strain soup through sieve set over large saucepan, pressing firmly
  on solids. Whisk tomato paste into soup. Simmer until soup is
  reduced to 3 cups, about 15 minutes. (Can be prepared 1 day
  ahead. Cover and refrigerate.)

  Add cream to soup and simmer 5 minutes. Dissolve cornstarch
  in 1 tablespoon water. Add to soup and boil until slightly
  thickened, about 2 minutes. Mix lobster meat into soup and
  stir to heat through. Ladle soup into bowls.

  Makes 6 Servings.

  Recipe by: Coleen and Richard Deon

  Bon Appetit; June 1997

  MM by Dave Drum - 16 February 2003

  From Uncle Dirty Dave's Archives

MMMMM

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