Text 13358, 97 rader
Skriven 2008-09-05 20:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Labor Day Weekend
=============================
-=> Quoting Dave Sacerdote to All <=-

 DS> Hello, Americans, hope you all had a wonderful Labor Day weekend
 DS> PS to our non-American readers:  Happy 1 September!

Canada celebrates Labour day on Sept. 1 which is almost the same
thing. [g]

 DS> I'm stuck here at work

So was I. In real estate Sept 1 is the second busiest day of the
year after July 1. People with kids like to move after school gets
out and before it starts again. So I had a lot of closings
simultaneously. Bankers, lawyers, carpet cleaners, janitors,
and movers were all frantic from Aug. 29th through to Sept. 2. I'm
still solving problems and cooling bad tempers from delayed
moves and dirty houses etc. That's why I haven't posted much
lately and why I always miss out on two major summer holidays.

 DS> a free picket fence.

Good deal!

 DS> picked up lobsters and steamers at the store.  So we had
 DS> a one-pot lobsterbake, which included Silver Queen corn from our
 DS> garden.

Yum. Lobsters are STILL $29.99 each here despite falling wholesale
prices in Atlantic Canada. I haven't bought any for over a year. I
make do with shrimp and Minor's lobster base.

---------- Recipe via Meal-Master (tm) v8.06

       Title: GRILLED SCAMPI WITH BASIL CREAM SAUCE
  Categories: Starters, Mains, Seafood, Restaurants, Australian
       Yield: 4 servings

       6 lg Scampi; OR
       6 lg tiger prawns, OR
       4 sm lobsters
       2    Garlic cloves; minced
       1 ts Pepper- white; ground
       1 tb Fish sauce
     1/3 c  Ghee
            BASIL CREAM SAUCE:
     1/3 c  Vegetable oil
       5    Shallots
     250 g  prawns;w' head/shell
            -wash/drain/chunked
       1 tb Chilli flakes
       1 l  Stock- chicken
     1/2 c  Basil leaves- Thai; sl thin
       2 tb Fish sauce
     1/3 c  Coconut cream; OR
     1/3 c  dairy cream

   A Thai-inspired seafood dish which doesn't turn its nose up at
   Western butter and cream. Try to use Thai basil leaves (horapa)
   for maximum flavour.

   Carefully remove the shells from the scampi or tiger prawns,
   leaving the heads and final tail section intact. Remove the black
   intestinal tract. If using lobsters, cut in half lengthwise.
   Combine the garlic, pepper, fish sauce and melted butter. Pour
   over

   While the seafood is marinating, prepare the basil cream. sauce.
   Heat the oil in a saucepan and saute the shallots until golden
   brown. Add the chopped prawns and stir fry until they change
   colour and start to smell fragrant. Add the chilli flakes, stir
   fry.

   Grill the seafood at maximum heat until just cooked. Bring the
   sauce to the boil} add the sliced basil} fish sauce and coconut
   or dairy cream. Reduce the heat and stir just to heat the cream
   through, but do not allow to boil.

   Place the grilled seafood on serving dishes and pour over the
   basil cream sauce.

   From: THE FOOD OF AUSTRALIA By: BEH KIN UN, ISMUTH OF KRA,
   MELBOURNE ISBN: 962-593-592-4
   Typed by: KEVIN JCJD SYMONS, JULY 2008

-----




Cheers

YK Jim


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