Text 5798, 96 rader
Skriven 2006-09-24 02:05:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: shrimp etc. 289
===========================
 -=> On 09-22-06  17:10,  Michael Loo <=-
 -=> spoke to All about shrimp etc. 289 <=-

 ML> The local Giant had what it called jumbo shrimp on sale
 ML> for $6, so Carol, being a curious little monkey, said,
 ML> ooh, can we have shrimp? so we did. When we got home,
 ML> and I started to peel them, I sensed something wrong:
 ML> viz., that these were what I grew up knowing as mediums.
 ML> Our 1.06 lb had 28 shrimp.

  I would not call that jumbo.

 ML> Elsewhere on the site is this table:

 ML> Size    Means                          Also Called
 ML> Under 15 Fewer than 15 shrimp per pound Colossal

  We sometimes score a two pound frozen bag of 6/8 called Colossal on
  sale for less than $20 at the local Safeway.  They are normally about
  $16 per pound there.   We like them and Gail steams them with cut
  onions and Old Bay -- much like we got introduced to at one of the
  bars that Earl frequented when we were involved in the pre-95 picnic
  planning sessions (i.e. fun times just to get together and eat and
  chat).

  I have noticed that many of the recipes in my current selection have a
  heavy dairy load in the form of cheeses.  Here is one that does not.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Eggplant Wonton Soup
 Categories: Soup, Lunch, Brunch, Vegetable
      Yield: 8 servings
 
MMMMM------------------EGGPLANT-CAVIAR FILLING-----------------------
      1    Red bell pepper
      1 lb Eggplant
           Olive oil spray
      2    Jalapeno peppers, seeded &
           -- minced
    1/4 c  Mixed fresh herbs
      5    Saffron threads, crushed
      6 oz Extra-firm tofu, diced
           Salt & pepper
     48    Round won ton wrappers

MMMMM---------------------------BROTH--------------------------------
      5 c  Stock
      2    Carrots, cut on the diagonal
     24    Snow peas
      2    Tomatoes, peeled, seeded &
           -- diced
      1    1/2" ginger, sliced
     24 lg Cilantro leaves, for garnish
      1 tb Extra-virgin olive oil
 
  Char pepper on all sides.  Transfer to a covered bowl & set aside.
  Grill eggplants for at least 15 minutes.  Rub off skins of both
  pepper & eggplant.  Seed, devein & mince pepper.  Cut eggplant
  lengthwise into 3/8" thick slices.  Spray olive oil on both sides.
  Grill slices till golden & cut into 1/4" dice.
  
  Combine in a bowl the eggplant, pepper, jalapeno, herbs, saffron &
  tofu. Season lightly.  Place about 1/2 tb of filling in centre of
  each won ton wrapper.  Brush the edges of the wrapper with water &
  press one edge over the other, forming a semi-circle.  Press tightly
  to seal the entire edge. Repeat with remaining wrappers.
  
  Lay a round of parchment paper in a steam basket. Cover it with a
  single layer of won ton wrappers & spray with olive oil.  Top with a
  parchment round & continue to layer & spray won tons in between
  rounds of parchment. Cover pot & steam over boiling water for 5
  minutes. Set aside covered.
  
  Place a soup pot over high heat.  Add stock & reduce it to 3 1/2 cups.
  Lower heat & drop in carrots & cook 2 to 3 minutes.  Add snow peas &
  tomato & cook for 1 minute.  Remove from heat; add won tons, ginger &
  cilantro. Serve in shallow bowls, allowing 6 won tons to one person.
  Each serving can be drizzled with olive oil.
  
  Serve with Carrot Slaw & Pine Nut & Orange Wild Rice Salad for a lunch
  meal.
  
  Yamuna Devi, "Yamuna's Table"
  From: Carl Berger                     Date: 19 May 94
 
MMMMM



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