Text 17844, 110 rader
Skriven 2008-12-14 21:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: BALLBUSTER WINE  8121
=================================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> From that discussion, and the web page, it appears that Tait is one of
 GJ> the many small, "boutique", family wineries to be found around the
 GJ> Adelaide Hills and Barossa Valley.

He has no vines of his own.

But I like his product.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Seared Hawaiian Shutome W/ Basil In A Thai Lobster Curry
 Categories: Curry, Wine, Thai, Chilies, Hawaiian
      Yield: 4 Servings
 
           SEARED SHUTOME:
      8 x  3 1/2 oz. Hawaiian Shutome
           Fillets (Blue Marlin)
      3 tb Minced lemon grass
      1 tb Minced garlic
      1 tb Minced shallots
    1/2 tb Minced ginger
    1/2 tb Hichimi (Japanese chili
           Pepper mixture)
      6 oz A combination of green, red,
           And yellow bell peppers.
  2 1/2 oz Sliced fresh shitake
           Mushrooms
  1 1/2 oz Chinese peas
      3 tb Vegetable or olive oil
      7 oz Thai curry sauce
      7 oz Lobster butter sauce
      3 oz Tomato concasser (peeled,
           Seeded, and coarsely chopped
           Tomato)
      1 oz Julienned basil
    1/2 oz Julienned Nori
           Radish sprouts and pickled
           Ginger (for garnish)
           LOBSTER PASTE:
    1/2 oz Chopped onions
    1/4 oz Chopped carrots
    1/4 oz Chopped celery
      8 oz Lobster shells
      1 tb Peanut Oil
    1/4 c  Minced parsley
      2    Minced garlic cloves
    1/2 ts Chopped taragon
      1    Chopped tomato
    1/4 c  Brandy
      1 c  White wine
      2 c  Water
           LOBSTER BUTTER SAUCE:
    3/4 c  White wine
      2 tb White vinegar
      1    Minced shallot
      2 tb Heavy cream
     10 oz Unsalted butter (room temp)
    1/2    To 1 oz Lobster paste
           Salt and white pepper to
           Taste
 
  Coat swordfish fillets with a mixture of lemon grass, garlic,
  shallots, ginger and hichimi; set aside. Saute bell peppers,
  shitake mushrooms and Chinese peas in 2 tablespoons of the oil for
  1 minute. Baste fish with remaining 1 tablespoon of oil. In a
  sauce pan, combine Thai curry sauce, lobster butter sauce,
  tomatoes and basil; gently heat for 1 minute. Heat a heavy cast
  iron skillet to 400 deg. F (205 deg C) and cook fish for 3
  minutes, turning once. Divide bell peppers, shiitake mushrooms and
  Chinese peas between four plates. Top with swordfish fillets and
  pour sauce around fish. Sprinkle with nori strips and garnish with
  radish sprouts and pickled ginger. Makes 4 servings.
  
  Lobster Paste: In a large saucepan saute onions, carrots, celery,
  and lobster shells in peanut oil. When vegetables are semi-soft
  stir in parsley, garlic, tarragon, and tomato. Deglaze with brandy
  and stir in white wine; reduce to 1/3. Add water and slowly cook
  for 40 minutes. If possible pulverize lobster shells and
  vegetables; strain through a fine sieve. Reduce liquid to the
  consistency of a runny paste.
  
  Lobster Butter Sauce: In a heavy saucepan simmer white wine, white
  vinegar, and shallots over low heat. Reduce to about 1 teaspoon of
  liquid. Stir in heavy cream and reduce to half. Slowly add
  unsalted butter and whisk continuously. Strain sauce and add the
  lobster paste. season to taste with salt and white pepper.
  
  Thai Curry sauce: 1 oz chopped celery 1 oz chopped onions 1/2 oz
  chopped carrots 2 Tbsp peanut oil 7 oz Veal stock 3 1/2 oz coconut
  milk 1 cup heavy cream 1/2 oz Massaman Thai curry paste Sautee
  celery, carrots, and basil in peanut oil. When vegetables are
  lightly browned and semi soft, add veal stock. Gently simmer sauce
  until reduced to one third. stir in coconut milk and heavy cream.
  Add curry paste; continue to cook slowly. Puree sauce by pressing
  it through a strainer. Reduce more, if necessary. Makes 1 cup.

  From: flynkat
 
MMMMM

Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)