Text 7711, 95 rader
Skriven 2006-11-19 17:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: New stuff to try
========================
 -=> Quoting Dale Shipp to Jim Weller <=-

 JW> My Co-Op [...] picked up a new supplier. [...] The crayfish
 JW> are frozen, from China, claim to be wild caught, 12-15 count, cooked
 JW> and seasoned at $12.95/kg.

 DS> Do let us know how you like them.  What do you mean by 12-15 count?

That's what the label says. 12 to 15 per pound. They must be huge.

I shall report further when I take them out and thaw them. I'm waiting
for the weekend so I can share with family although it's tempting to
dive in right now.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crayfish "Manoa"
 Categories: French, Crayfish
      Yield: 6 servings
 
     60    Live crayfish
    1/2    Lime
      1    Sprig lemon thyme
     12    Cherry tomatoes
      1 tb Finely diced celery
      1 tb Finely diced young zucchini
      1 tb Broad beans
      1 tb Finely diced cucumber
      1 tb Thinly sliced young carrot
      1 tb Cauliflower, broken into
        sm Florets
      1 tb Wild agaric ("mousseron")
           Mushrooms or other small
           Wild mushrooms
    1/2 tb Peeled, finely diced red
           Pepper
    1/2 tb Peeled, finely diced yellow
           Pepper
    1/2 tb Finely chopped fresh ginger
      8 c  Or 2 litres court-bouillon
           Or generously salted water
      4 ts Toasted peanut oil
      1 tb Finely diced leek, from the
           White part
           The marinade:
      1    Handful of coarse salt
    2/3 c  (150 ml) warm syrup (see
           Below)
    1/4 c  (60 ml) vinegar
      2    Star anise pods
           The syrup:
      6 oz (150 g) sugar
    1/2 c  (125 ml) water
      1    Star anise
 
  The vegetables: Prepare the vegetables as indicated. Dip the cherry
  tomatoes into boiling water for a few seconds, then rinse in cold
  water and slip off their skins. Cut into quarters and remove seeds.
  Pop the broad beans out of their skins and cook in boiling, salted
  water until tender. Mix all the vegetables except the beans with the
  coarse salt. Set them aside in a cool place for 2 hours.
  
  The syrup: Combine the sugar, water and star anise, and bring to a
  boil for a few seconds. Remove from heat.
  
  The marinade: Rinse the salt from the vegetables under running water,
  drain, then combine with the vinegar and 2/3 cup (150 ml) syrup.
  Marinate in the refrigerator for at least 24 hours.
  
  The crayfish: Rinse the crayfish well. Pull out the middle portion of
  the tail to remove the intestine, which should come with it (this is
  optional). Meanwhile, bring the court-bouillon or salted water to a
  boil. Plunge the crayfish into the boiling liquid for 3 minutes, then
  remove. Once they have cooled, shell the tails, reserving 6 shells for
  garnish. Add a squeeze of lime juice and a few lemon thyme leaves to
  the vegetable marinade. Mix in the beans. Arrange the vegetables in
  chilled shallow bowls, spooning over a little marinade. Drizzle the
  crayfish with the toasted peanut oil. Arrange them in a circle around
  the vegetables. Garnish with shells.
  
  Michel Troisgros, Maison Troigros, France
 
MMMMM

Cheers

Jim, in Yellowknife




... Desperate housechives
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)