Text 9354, 65 rader
Skriven 2006-12-28 02:39:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ian Hoare
Ärende: Re: surmaturite
=======================
 -=> On 12-27-06  18:44,  Ian Hoare <=-
 -=> spoke to Burton Ford about Re: surmaturite <=-

 IH> I'm not talking about the levels of over-ripeness you can get when
 IH> grapes are hung on the vine in drying conditions for a month or two,
 IH> when you get wines that are called in French "passerille'" Jurancon
 IH> moelleux, Gaillac doux and pacherenc de vic Bilh are all sweet wines
 IH> from the SW of France where this happens.

  Is that similar to the German Spatlaze or Eisewine?  (Not sure of
  spelling but I think you will know which ones I mean).


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hot and Spicy Shrimp
 Categories: Cajun, Main dish, Fish
      Yield: 4 servings
 
      1 lb Butter
    1/4 c  Peanut oil
      3 ea Cloves garlic, chopped
      2 T  Rosemary
      1 t  Chopped basil
      1 t  Chopped thyme
      1 t  Chopped oregano
      1 ea Small hot pepper chopped OR
      2 T  Ground cayenne pepper
      2 t  Fresh ground black pepper
      2 ea Bay leaves, crumbled
      1 T  Paprika
      2 t  Lemon juice
      2 lb Raw shrimp in their shells
      1 x  Salt
 
  Shrimp should be of a size to number 30-35 per pound.
  
  Melt the butter and oil in a flameproof baking dish.  Add the garlic,
  herbs, peppers, bay leaves, paprika, and lemon juice, and bring to a
  boil.  Turn the heat down and simmer 10 minutes, stirring frequently.
  Remove the dish from the heat and let the flavors marry at least 30
  minutes.  This hot butter sauce can be made a day in advance and
  refrigerated.
     Preheat the oven to 450F.  Reheat the sauce, add the shrimp, and
  cook over medium heat until the shrimp just turn pink, then bake
  in the oven about 30 minutes more.  Taste for seasoning, adding salt
  if necessary.
  
  Nathalie Dupree writes of this recipe in her book "New Southern
  Cooking," "Shrimp taste better when cooked in their shells because
  the fat under the shells preserves their flavor and tenderness.  When
  the shells are crisp it is a pleasure to eat the shrimp with their
  shells on.  This rich butter sauce cries out to be sopped up with
  crusty bread once the shrimp are gone."
  ... From the files of Fred Towner, The Messhall BBS, Calgary AB
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 02:00:19, 28 Dec 2006
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