Text 13121, 101 rader
Skriven 2008-08-31 13:25:06 av Michael Loo (1:18/200.0)
  Kommentar till text 12910 av Carol Shenkenberger (19262.cooks)
Ärende: Hollow Leg Shenk 854
============================
 CS> Charlotte made out like a bandit being in the middle ;-)

Hoovering up every bit of nourishment that crossed her path,
smiling innocently all the time.

 >  DS> Charlotte had some sort of seafood basket, but by the time it came she
 >  DS> had gotten full on other things and most of it went "home".
 > Though as you recall she ate about a pound of meatballs in one
 > sitting, as well as other things, at the picnic.
 CS> Yup!  Guess who the subject refers to?

Well, we have here a rapidly maturing teenager ... and a Navy chief
with a couple decades of experience under her belt, who by her own
admission can rock the Manila nightlife until there is no more life
to rock ... uh, I give up.

 She's pining for us to make
 CS> more of them with lots of thick long cooked sauce (not from a jar or
 CS> enhanced if so). I'll have to defrost some beef hunks and get out the
 CS> grinder.  I have her recipe and will MM it shortly.

I do so like long cooked Italian sauces but generally don't have
time to make them, so it's usually chop, saute, toss, and done.

 CS> I may try to make a double batch and in the second one, edit it for my
 CS> needs to use a portion of ground turkey or chicken mixed with the beef,
 CS> keeping it at least 1/2 beef overall.

What's this adulterating the beefy goodness bit? If you're going
to mess with meat, you might as well use pork.

Tapas
Cat: French, main
Servings: 6

h - meatballs
800 g minced lamb
4 sprigs parsley
4 sprigs mint
4 sprigs cilantro
2 sprigs chervil
2 sprigs tarragon
2 onions
1 egg
1 Tb breadcrumbs
peanut oil
s & p
h - scallop brochettes
12 scallops
2 zucchini
s & p
h - shrimp-prune brochettes
12 raw pink shrimp
12 pitted prunes
1 Tb oil
s & p
h - salad
1 handful broccoli florets
1 handful cauliflower florets
1 handful romanesco (pyramid cauliflower) florets
1 onion
4 Tb olive oil
1 Tb lemon juice
s & p

Brochettes de Saint-Jacques: wash the zucchini
and cut into thick rounds. Thread a scallop and a
slice of zucchini onto each of 12 mini-skewers.
Steam over medium heat in a steamer for 15 min.
Keep warm.

Boulettes de viande: rinse, dry, destem, and mince
the herbs. Peel and mince the onions. Mix all the
ingredients together. Season well. Make bite-size
balls. Fry them in 1 cm of oil, turning constantly
until golden on all sides, about 6 min. Drain on
paper towels and keep warm.

Les brochettes crevettes: String the shrimp and
prunes on toothpicks. Heat oil in a nonstick pan;
cook brochettes over high heat for 2 min, turning
constantly. Season. Drain on kitchen towels.
Keep warm.

La salade tiede de choux: Blanch the cauliflower
and romanesco for 10 min. Add the broccoli and
cook 10 more min. Drain and set aside.

Peel and mince the onion. Saute it in oil for
2 min. Add the drained vegetables, season, and
stir-fry 5 min. Correct seasoning and add lemon.
Mix well and partition among 6 bowls. Arrange
all the tapas over and serve.

Le bon accord : un vina nava valdepanas (Espagne)

Source : http://www.CuisineAZ.com
___ Blue Wave/386 v2.30

--- Maximus/2 3.01
 * Origin: Nocturnal State BBS - nsbbs.darktech.org (1:18/200)