Text 11348, 94 rader
Skriven 2008-07-29 07:37:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: salmon
==================
-=> DALE SHIPP wrote to DAVE DRUM <=-

 DD> My only experience of char has been that horribly overspiced mess at
 DD> the Montreal Hotel Institute. All I could taste was the spice crust
 DD> which completely subsumed the fish underneath.

 DS> Phhfft -- did you have to remind us of that horrid dish:-}}

Well, memorable does not always mean "good".   Bv)=

 DS> It was a long time after that before I tried any sort of "crusted" fish
 DS> dish again.  Although, I might say that often the "fried shrimp" on
 DS> some buffet lines have about the same ratio of real seafood to breading
 DS> as that dish did.  You have to dig really hard to see the little bity
 DS> shrimp about the size of a pencil eraser buried in a crust of fried
 DS> breading the diameter of a quarter and about half an inch thick.

To stay strictly compliant with any real verison of the "Trades Description
Act" popcorn shrimp (which I think is what you are referencing) should be more
accurately called shrimp flavoured breading. Rather like most "shrimp toasts"
have little actual shrimp past enough for flavouring.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caesar Club Sandwich
 Categories: Poultry, Sandwiches, Breads, Salads
      Yield: 3 servings
 
      1    Whole chicken breast; bone
           - in, skin on, split
           Good olive oil
           Kosher salt & ground pepper
      4 oz Thin sliced pancetta
      1 lg Garlic clove; chopped
      2 tb Chopped fresh flat-leaf
           - parsley
  1 1/2 ts Anchovy paste
      1 ts Dijon mustard
  1 1/2 tb Fresh squeezed lemon juice
    1/2 c  Good mayonnaise
      1 lg Ciabatta bread
      2 oz Baby arugula; washed and
           - spun dry
     12    Sun-dried tomatoes; in oil
      3 oz Parmesan; shaved
 
  Preheat the oven to 350 degrees F.
  
  Place the chicken breasts on a sheet pan skin side up. Rub
  the chicken with olive oil and sprinkle with salt and pepper.
  Roast for 35 to 40 minutes, until cooked through. Cool
  slightly, discard the skin and bones, and slice the meat
  thickly. Set aside.
  
  Meanwhile, place the pancetta on another sheet pan in a
  single layer. Roast for 10 to 15 minutes, until crisp. Set
  aside to drain on paper towels.
  
  Place the garlic and parsley in the bowl of a food processor
  fitted with a steel blade and process until minced. Add the
  anchovy paste, mustard, lemon juice, and mayonnaise and
  process again to make a smooth dressing. (Refrigerate the
  Caesar dressing if not using it immediately.)
  
  Slice the ciabatta in half horizontally and separate the top
  from the bottom. Toast the bread in the oven, cut side up,
  for 5 to 7 minutes; cool slightly. Spread the cut sides of
  each piece with the Caesar dressing. Place half the arugula
  on the bottom piece of bread and then layer in order: the
  sun-dried tomatoes, shaved Parmesan, crispy pancetta, and
  sliced chicken. Sprinkle with salt and pepper and finish
  with another layer of arugula. Place the top slice of
  ciabatta on top and cut in thirds crosswise. Serve at room
  temperature.
  
  Recipe courtesy Ina Gartin
   
  Prep Time: 15
  Inactive Prep Time: 0
  CookTime: 65
  Yield: 3 servings
  
  Episode#: IG0805
  Copyright © 2006 Television Food Network, G.P.
  
  Meal Master Format by Dave Drum - 24 June 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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