Text 10453, 97 rader
Skriven 2008-07-13 07:13:00 av Michael Loo
     Kommentar till en text av JANIS KRACHT
Ärende: Fission 605
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 JK> I'll  be happy not to have to cook and just pig out

Be our guest! Speaking of which, I've been house guest here
in Virginia for two nights, and I've made the following,
for which no recipes are available:

Friday night - pork loin challenge
roast pork with roast potato wedges
pork stew in lecso
pork saltimbocca over spiced rice*1
sauteed baby bok choy

Saturday night crabbiness
sesame noodles
cucumber salad*2
napa cabbage in white sauce
sauteed multicolor chard*3
soft-shell crab with ginger and scallion
apple pie*4

*1 the rice was found leftover in the fridge; otherwise I'd have served pasta
*2 prepared by my friend Judy more or less according to my specifications
*3 prepared by my b-i-l; I don't care for chard
*4 From Potomac Vegetable Farms, premade, $12.50 a smallish pie

These are mostly fairly affluent people, and my friend Carol
got it into her little head that she wanted soft-shell crab,
so we found some: $7 apiece for smalls. Effin' unbelievable.
The chard was $3 a bunch. Of course it was Certified Organic.

 JK> There's probably some thiamin in there.. :)  That's one of the
 JK> vitamins I take  that really helps me day to day... that and B12, and
 JK> Folic Acid.. heavy doses  on those probably compared to most people.

I've heard mostly about the benefits of B6 and niacin, the latter
since 1980 at latest, but then I've always had friends who were
apart from the crowd in their thinking. Many of them have been
proven right, too.

 JK> Great :)  I know from experience the number of flights to this noman's
 JK> land  are not great in number.
 
What I should have done was take some of my miles and
flown on them, but getting 3 for the price of 1 seemed
to be such a great deal.

Cucumber Salad With Scallops
cat: salad, shellfish
serves: 4 to 6

4 md cucumbers, at least 2 lb
salt
2 Tb fish sauce
2 limes, juice of
1 sm clove garlic, very finely minced
1 sm chili, finely minced, or to taste
1 Tb minced lemon grass
1/2 ts sugar
6 c mixed salad greens
1 lb sea scallops per 4 servings
1 Tb neutral oil, like canola
1/8 ts cayenne
1/2 c chopped mint, cilantro, basil or a mixture
2 ts dark sesame oil

Peel cucumbers if they have been waxed, then trim their
ends and halve them the long way. Scoop out seeds with
a spoon. Sprinkle each half with about 1/4 ts of salt;
place them in a colander. Let drain for 30 min. Rinse
lightly, and drain again. Cut into 1/8- to 1/4"-thick
slices and place in a bowl.

Mix the fish sauce, lime juice, garlic, chili, lemon grass,
and sugar. Thin with a Tb of water. Taste, and add more of
any flavoring you wish. Toss with cucumbers, and set aside.

Place greens on a lg platter. Put a lg nonstick skillet
over high heat. In a bowl, toss scallops with oil, then
sprinkle them with salt and cayenne. When skillet smokes,
add scallops one at a time; do not crowd them. Cook for
about 2 min on the first side, turning as they brown;
depending on their size, cook for 1 to 3 min on the
second side. (Scallops are best when their interior
is slightly underdone; cut into one to check it.)

Toss cucumbers with most of the herbs, and spoon them
and the dressing over the greens. Top with the scallops.
Drizzle with sesame oil, and top with remaining herbs.
Serve immediately.

New York Times 7/8/98
Posted to NCE 12 Jul 98

___ Blue Wave/386 v2.30

--- EzyQwk V2.15g1 00F90271
 * Origin: Get your COOKING QWK packets here! -- nsbbs.info (1:18/200)