Text 10975, 105 rader
Skriven 2008-07-23 10:25:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Re: Birdies
===================
-=> BURTON FORD wrote to DAVE DRUM <=-

 HN> Yeh, I'd love to spend time in Oz shooting birdies!

 mr-> Yeah, me too. (Evil grin)

 BF> I'd love to shoot birdies in Oz, but I can't even shoot
 bf-> birdies on my own course.   [sad grin]

 dd-> I am forced to assume, then, that you could never violate the laws
 dd-> against shooting an eagle.   Bv)=

 BF> Actually I did, in the Senior league in 1994.   It was on
 BF> a par three, and I never thought of it as Eagle before.

 BF> We were the last foursome to play that day.  When we got to
 BF> the clubhouse almost everyone had gone.   When I came back
 BF> the next week and picked up the bar tab it was only $15 or $20.

 BF> [chuckle]  Blind luck twice in one day!

Well, an Ace (always a matter of blind luck in the final fall of the ball)
trumps an Eagle - every time. At least in Pasture Pool.

I do not recommend this recipe - it just happened to be next in queue ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Emerilized Eggs Benedict
 Categories: Breakfast, Eggs, Sauces, Breads
      Yield: 4 servings
 
      4    English muffins; halved
      4 tb Butter; room temp
      4    (6 oz ea) beef filets; split
           - in half
           Essence
      2 tb Olive oil
      3 c  Water
    1/2 ts White vinegar
           Salt
           Pn cayenne pepper
      8    Eggs; individually cracked
           - into a cup
      4    Egg yolks
      2 tb Fresh lemon juice
      1 tb Water
      1 tb Creole mustard or other
           - whole-grain mustard
    1/2 lb Butter; melted, warm
      2 ts Finely chopped parsley
           - leaves
 
  Preheat a griddle or large skillet. Brush the muffins with
  the butter. Place the muffins on the hot griddle and pan-fry
  for 2 minutes on each side. Remove the muffins from the
  griddle and set aside.
  
  Using a sharp knife, split the filets in half, horizontally.
  
  Season the filets with Essence. Heat the olive oil in a large
  skillet over medium-high heat. Sear the fillets for 2 minutes
  on each side for medium-rare. Remove the fillets from the pan
  and set aside.
  
  In a large skillet, combine the water and vinegar. Season
  the water with salt. Bring the mixture to a boil. Slide 4
  of the eggs into the water. When the water returns to a
  boil, reduce the heat to low and simmer until the eggs are
  set, 2 to 2 1/2 minutes. Watch carefully and remove the eggs
  when the yolks are still soft, and drain on a paper-lined
  plate. Season the eggs with salt and pepper. Return the water
  to a boil and repeat the process with the remaining eggs.
  
  In a stainless steel bowl set over a pot of simmering water
  over medium heat, whisk the egg yolks with the lemon juice,
  water, mustard, and parsley. Season with salt and cayenne.
  Whisk the mixture until pale yellow and slightly thick. Be
  careful not to let the bowl touch the water. Remove the
  bowl from the pot and, while whisking vigorously, gradually
  add the butter, little by little, until all is incorporated.
  Season, to taste, with salt and cayenne.
  
  To assemble, place the steaks on the English muffins. Top
  the steaks with the poached eggs. Spoon the Hollandaise
  sauce over the eggs. Garnish the eggs with parsley.
  
  Recipe courtesy Emeril Lagasse, 2006
   
  Prep Time: 30 minutes
  Cook Time: 20 minutes
  Yield: 4 servings
  
  Episode#: EM0501
  Copyright © 2006 Television Food Network, G.P
  
  Meal Master Format by Dave Drum - 10 June 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "42? 7 and a half million years and all you can come up with is 42?!"
--- MultiMail/Win32 v0.49
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)