Text 11906, 113 rader
Skriven 2008-08-12 07:46:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Fake Durian
===================
-=> MICHAEL LOO wrote to DALE SHIPP <=-

 ML> A couple times since we've had substitutes - durian-flavored
 ML> candy or "durian cake" (which is actually dried durian pulp
 ML> in a tube shape, and I think it's foul).

I second that emotion. The durian cake was nasty. The durian lifesavers (IIRC)
were pretty much nothing much - either flavour or anything else. And I seem to
remember some durian cookies, as well.  Eeeeewwwwww

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp Tikka W/Fresh Mango Chutney
 Categories: Seafood, Fruit, Chilies
      Yield: 6 servings
 
MMMMM---------------------------SHRIMP--------------------------------
    1/4 c  Vegetable oil
      2 tb Fresh lime juice
      1    Inch piece fresh jalapeño;
           - chopped (about 2 tsp)
      1    Inch piece peeled ginger;
           - chopped
      1 lg Garlic clove; smashed
      2 ts Ground garam masala *
    3/4 ts Turmeric
    1/8 ts Grated nutmeg
      2 lb Large shrimp in shell;
           - peeled, leaving tail fan
           - attached

MMMMM--------------------------CHUTNEY-------------------------------
      1 ts Ground cumin
    3/4 lb Unripe mango; chopped
    1/3    Seedless cucumber; peeled,
           Chopped
    1/2 c  Chopped red onion
      2 ts Minced fresh jalapeño with
           - seeds
      3 tb Fresh lime juice
      3 tb Thinly sliced mint
      3 tb Chopped cilantro
 
  Equipment: 10 (12-inch) wooden skewers, soaked in water 30
  minutes
  
  Accompaniment: lime wedges
  
  Shrimp get a wake-up call from a bold spice paste that
  really packs a punch. A brief 30-minute swim in the marinade
  imbues the shrimp with intense flavor—jalapeño, ginger, and
  garlic lend heat, while garam masala contributes depth.
  Sparkle comes from a splash of lime juice. Think of the
  mango chutney as a fresh Indian salsa; it’s crunchy, colorful,
  tart, and very refreshing.
  
  Marinate shrimp:
  
  Purée all ingredients for marinating shrimp, except shrimp,
  with 1/2 tsp salt in a blender until smooth. Pour into a
  sealable bag, then add shrimp and marinate at cool room temp,
  turning bag occasionally, 30 minutes.
  
  Make chutney while shrimp marinate:
  
  Toast cumin in a dry small skillet over medium heat, stirring
  occasionally, until fragrant, about 1 minute.
  
  Stir together remaining chutney ingredients with 1/4 tsp salt,
  then sprinkle with toasted cumin.
  
  Make kebabs:
  
  Prepare grill for direct-heat cooking over hot charcoal
  (med-high heat for gas)
  
  Thread 4 shrimp onto each skewer, leaving small spaces between
  them. Put on a tray.
  
  Oil grill rack, then grill skewers, covered only if using a
  gas grill, turning once, until just cooked through, 4 to 6
  minutes total. Serve with chutney.
  
  Cooks’ notes:
  
  Shrimp can be cooked in a hot well-oiled large (2-burner)
  ridged grill pan, turning once, about 8 minutes total.
  
  Marinade can be made 1 day ahead and chilled.
  
  Chutney can be made 6 hours ahead and chilled.
  
  * Ground garam masala is available at specialty food shops,
  some supermarkets, and kalustyans.com
  
  Active time:45 min
  Start to finish:1 hr
  
  Recipe by Melissa Roberts
  
  June 2008 | Gourmet
  
  Serves 6
  
  Meal Master Format by Dave Drum - 22 June 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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