Text 11149, 103 rader
Skriven 2008-07-27 07:54:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Commisar
====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> I just decided. I should be Commissioner of Baseball.
 DD> That would work. Then you could date Condoleeza Rice, who would like
 DD> to be Commisar of the National Football League.

 ML> She's got the shape and the brains; if only she could get
 ML> rid of that awful sneer. Not to mention her #1 admirer.

John Madden??? Pete Rozelle??? Joe Gibbs??? Can't be Dubya Dubya Two - Laura
would kill him.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Steamed Mussels In Tomato & Fennel Broth W/French Fries
 Categories: Shellfish, Seafood, Potatoes, Wine
      Yield: 4 servings
 
      2 tb Olive oil
      4 oz Small diced pancetta
  1 1/2 c  Thin sliced fennel
    1/2 c  Thin sliced medium onion
    1/4 c  Thin sliced shallots
      2 ts Minced garlic
      1 c  Pernod or dry white wine
      2 tb Tomato paste
      2 c  Peeled, small dice tomato
           - concasse
    1/4 ts Salt
    1/4 ts Crushed red pepper flakes
      4 lb Mussels; scrubbed,
           - de-bearded
      2 tb Anise flavored liqueur
      2 tb Chopped fresh basil leaves
      2 tb Chopped fresh parsley
           - leaves

MMMMM------------------------FRENCH FRIES-----------------------------
      4 lg Russet or kinnebec potatoes;
           - peeled, in 1/4" X 1/4"
           - batons
      2 qt Peanut oil
           Salt & pepper
 
  Rinse cut potatoes in a large bowl with lots of cold running
  water until water becomes clear. Cover with water by 1-inch
  and cover with ice. Refrigerate at least 30 minutes and up
  to 1 day.
  
  In a deep-fryer, heat the oil to 325 degrees F. Be sure not
  to fill the oil beyond the maximum fill line.
  
  Drain ice water from cut fries and wrap potato pieces in a
  clean dishcloth or tea towel and thoroughly pat dry. Add
  fries, a handful at a time, to the hot oil. Fry, stirring
  occasionally, until potatoes are soft and limp and begin to
  turn a blond color, about 6 to 8 minutes. Use the basket to
  carefully remove fries from the oil and set aside to drain
  on paper towels. Let rest for at least 10 minutes or up to
  2 hours.
  
  When ready to serve the French fries, reheat the oil to 350
  degrees F. Transfer the blanched potatoes to the hot oil and
  fry again, stirring frequently, until golden brown and puffed,
  about 1 to 2 minutes. Transfer to paper lined platter and
  sprinkle with salt and pepper, to taste. Serve immediately.
  
  Set a very large saute pan over medium heat and add the
  olive oil. Once the oil is hot, add the pancetta and render
  until crispy, about 5 to 6 minutes. Add the fennel and saute
  until softened, 2 to 3 minutes. Add the onion and shallots
  and saute, stirring often, for 1 minute. Add the and saute
  for 30 seconds. Raise the heat to medium-high and deglaze
  the pan with Pernod or white wine. Reduce the Pernod until
  nearly evaporated, about 3 to 4 minutes. Add the tomato
  paste, tomato concasse, salt and crushed red pepper flakes
  and bring to a boil. Add the mussels and anise liqueur to
  the pan and stir once, cover with a lid, and cook until
  the mussels just begin to open, about 4 to 5 minutes.
  
  Remove the lid, add the basil and parsley and stir the
  mussels. Serve the mussels in large, deep bowls, and serve
  with French fries on the side.
  
  Recipe courtesy Emeril Lagasse
   
  Prep Time: 8 minutes
  Inactive Prep Time: 30 minutes
  Cook Time: 30 minutes
  Yield: 4 servings
  
  Episode#: EE1018
  Copyright © 2006 Television Food Network, G.P.
  
  Meal Master Format by Dave Drum - 17 June 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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