Text 11435, 75 rader
Skriven 2008-07-31 16:32:00 av Michael Loo
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Traffic 693
===================
 CS> Yes.  The trek to the base has a spot that normally at some hours took
 CS> over 45 mins to travel 10 miles.

Hey, people would kill to be able to go that fast at various
times on the Washington beltway.

 > You do 13-95-476 and just get the edge of Philly.
 CS> Looks like the best route from here.  Also (see notes with Janis) I
 CS> dont need to shop here as her local asian place has what I need.

Yeah. Sometimes people forget how many Asians have moved to this
country since WWII, and how many grocery stores have sprung up
to service that population (as well as clever whities, such as
yourself and the Daves and Hap and many others on the echo).

Tempura soft-shell crabs
cat: Maryland, frou-frou
servings: 4

8 jumbo soft-shell crabs, cleaned
h - for the tempura
1 c flour
1 ts pepper
1/2 c peanut oil
1/2 c butter
h - for the blackberry barbecue sauce
1 1/4 c blackberries
1/4 c ketchup
1/4 c honey
1/4 c brown sugar
1/4 c minced ginger
1/4 c rice wine vinegar
1 ts pepper
1 ts hot sauce
1/4 ts Kosher salt
h - for Asian pear - daikon slaw
2 Asian pears, julienne
1 daikon, julienne
1/4 c cilantro, chopped
1/2 c English cucumber, julienne
1 c rice vinegar
1/4 c white Balsamic vinegar
1/4 c Mojito mix or Daiquiri mix
1 1/2 Tb Splenda
- or 1/2 c sugar
1/4 ts red pepper flakes
1/4 ts Kosher salt

Tempura soft shell crabs with blackberry barbecue sauce
and Asian pear - daikon slaw

Combine flour, egg, salt, and pepper with enough water
to form a batter. Dip the crabs in the batter to coat.

Heat butter and oil in a large skillet. Fry the crabs
3 min per side; remove and drain.

For the sauce: Combine all ingredients in a blender
and mix well. Pour into a saucepan; bring to the boil,
reduce to a simmer, and cook 45 min or until reduced
to 1 1/3 c. Strain.

For the slaw: combine all ingredients; cover and
chill at least 2 hr.

Place two crabs on each plate. Place about 1/2 c slaw on
the side of the plate. Drizzle the crabs with the sauce.

After Michael Rork, Rork's Town Dock Restaurant, 
St. Michael's, MD; in Maryland Life, July 08

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