Text 17283, 107 rader
Skriven 2008-12-04 00:53:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: RE: Medicocre
=====================
-=> Quoting Hap Newsom to Jim Weller <=-

 -> She booked a sports bar
 -> she was so proud that she only used up a third of the budget.
 
 HN> And she's STILL employed??????

 She's too good a bookkeeper to fire, but she's off the
 entertainment committee.
 
 -> a case of Louis Latour Chardonnay and a case of Tait's Barossa
 -> "Ballbuster"

 HN> How many folks were at this shindig?

24. But we only drank 23 bottles.

 HN> Did they all agree with the bookeeper?

One did. She said the food rod and I like scares her to death.
Actually, after all the cocktails before dinner, the wine with
dinner and the after dinner drinks, we all played pool and darts
(badly) and had such a good time we forgot about the lackluster
meal. And the boss got away with a much smaller bill than the year
we talked him into an "educational" vertical port tasting!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Asian Lacquered Poussin With Braised Cabbage "Lasagne"
Categories: Asian, Chicken
  Servings: 4

      4    Poussin or Cornish game
           hens
      2 TB Five spice salt or
      1    part five spice to
      4    parts kosher salt
           === VINEGAR DIP ===
      3 c  Black Chinese vinegar
      1 c  Dark soy
      1 c  Molasses
      1 c  Honey
           === BRAISED TRIPLE CABBAGE
           "LASAGNE" ===
      2 TB Minced garlic
      2 TB Minced ginger
      2 c  Chopped white cabbage
      2 c  Chopped napa cabbage
      2 c  Chopped bok choy or choy
           sum
    1/4 c  Shaoshing wine
    1/2 c  Chicken stock
      3 oz Butter
           Salt; to taste
           Freshly-ground white pepper;
           to taste
      8    Blanched sheets fresh pasta
           or
      8    lasagne sheets
           === GARNISH ===
           Hoisin Lime Sauce; see *
           Note
           Sliced scallions

Mix all Vinegar Dip ingredients together and bring to a boil. Season
poussin inside and out.  Dip poussin in hot boiling water 2 times
followed by 3 dips in Vinegar Dip.  Hang dry overnight, in a cool
dry place. Roast at 275 degrees for 25 minutes until rare.  Deep fry
until golden brown.  Season again.

BRAISED TRIPLE CABBAGE "LASAGNE":  At high heat, saute garlic and  
ginger.  Add cabbages.  Add shaoshing and stock.  Cook until all is  
soft and liquid is 50 percent reduced.  Add butter.  Check for  
seasoning.  Build a free form lasagne alternating pasta with the  
cabbage fondue.

Place poussin on top of lasagne and garnish with Hoisin Lime Sauce
and sliced scallions.

Comments:  The original recipe title as listed is "Asian Lacquered
Poussin With Hoisin Lime Sauce Braised Triple Cabbage "Lasagne" ".

Suggested Wine:  Chateau de S'Egries, Cotes de Rhone, Selection  
Chrisophe Delorme Domaine de la Mordoree, 1997

Recipe By: Ming Tsai

  From: Terry Pogue To: Foodwine        
 
MMMMM-------------------------------------------------









Cheers

YK Jim


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