Text 9390, 126 rader
Skriven 2006-12-28 23:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: those crayfish
======================
 -=> Quoting Dale Shipp to Michael Loo <=-

 DS> Here is a recipe that Jim Weller could use with all those crawfish
 DS> he was talking about -- if he still has them.

 DS> Title: Acadian Peppered Shrimp

Yeah I still have them. They are now buried under a mountain of more
recent purchases. Lord know when they will eventually resurface.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: 1987: Corn Fritters With Fresh Mango Chutney
Categories: Tnt, Corn, Fritters, Relishes
  Servings: 6

           CORN FRITTERS:
  1 1/4 c  flour
  2 1/4 ts baking powder
      1 ts salt
      2    eggs, separated
      1 c  buttermilk
  1 1/2 ts vegetable oil
      2 c  corn kernels
    1/2 c  diced onion
      1    or 2 red jalapenos, seeded,
           finely diced
    1/4 c  chopped cilantro
           oil for deep frying
           FRESH MANGO CHUTNEY:
      2 c  diced ripe mango (avoid
           fibrous parts)
    1/4 c  Chinese fermented black
           beans, rinsed
    1/4 c  green onions that have been
           thinly sliced on the bias
    1/4 c  diced red onion
      2 TB grated fresh ginger
      2    red jalapeno peppers, sliced
           into thin circles
      1 sm sweet red pepper, seeded,
           deribbed and diced
    1/2 c  chopped mixed fresh herbs:
           cilantro, mint, basil,
           oregano
           Zest and juice of 1 lime
           Zest and juice of 1 orange
    1/4 c  rice wine vinegar
      1 TB light olive oil, or to
           taste
      1 TB toasted cumin seed
           Salt to taste
           ASPARAGUS WITH SESAME OIL
           VINAIGRETTE:
      2 lb asparagus, trimmed
      1 ts finely-minced garlic
    1/2 ts salt
    1/2 ts freshly ground white pepper
      2 ts Dijon mustard
  1 1/2 TB fresh lemon juice
      4 TB Asian sesame oil

Runner-up 1987: Corn fritters with fresh mango chutney; asparagus with
sesame oil vinaigrette

These fritters are from Heidi Krahling, who was executive chef of
Butler's in Mill Valley. Krahling now owns Insalatas in San Anselmo.

INSTRUCTIONS: Sift the dry ingredients together. Beat the egg yolks,
buttermilk and the 1 1/2 teaspoons of oil until blended. Gradually stir
in the flour mixture.

Beat the egg whites until they form stiff white peaks, then fold them
into the batter. Gently stir in the corn, onion, jalapenos and cilantro.

Pour enough oil for deep-frying into a cast-iron skillet or wok. Heat to
375 degrees.

Carefully drop the batter by the tablespoonful into the hot oil. Fry
until golden brown on both sides, turning once. As each fritter is done,
remove it from the oil with a slotted spoon and drain briefly on paper
towels.

Serve the fritters hot with the chutney.

Yields about 3 dozen 

Fresh Mango Chutney

Make this several hours before serving to allow flavors to develop.

INSTRUCTIONS: Mix together all ingredients; adjust seasoning with salt
and citrus.

Yields approximately 6 cups           

Because sesame oil is such an integral part of the dressing, be sure you
use fresh oil of the highest quality. This asparagus makes a perfect
accompaniment to grilled, broiled or fried salmon fillets or steak.
Toasted sesame seeds sprinkled over the asparagus just before serving
are a nice touch. Other vegetables, such as green beans, work well with
this dressing. From Bruce Cost, who wrote for the Food section from
1986-1996. He is author of "Bruce Cost's Asian Ingredients," "Ginger
Island" and "Big Bowl Noodles and Rice."
                         
INSTRUCTIONS: Boil the asparagus in a large quantity of water for 3 to 5
minutes, depending on thickness, then drain and run under cold water to
stop the cooking. Dry thoroughly. Combine the garlic, salt, pepper,
mustard and lemon juice in a bowl and whisk to blend. Whisk in the
sesame oil. Pour over the asparagus, toss and serve.

From: San Francisco Chronicle Top 40 Recipes over 20 Years
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




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