Text 1997, 89 rader
Skriven 2008-02-08 08:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: restaurant week 816
===========================
 DS> Mostly just a shade under $20.    The "paella" was 18.95 and Gail's
 DS> walnut encrusted chicken was 16.95 (before discount for the
 DS> coupon). 

Though I associate such prices with higher end places from the
days of my youth, and though people in middle America might blench
at them, for an east coast tablecloth-and-napkin restaurant, they
are distinctly mid-level nowadays.

 DS> And such is what I would expect in a restaurant featuring Spanish
 DS> type of cuisine.   I suppose since this restaurant was not, perhaps I
 DS> should not have been (pleasantly) surprised at the variation.

Glad you were pleasantly surprised. I'd have to see the dish
myself to judge whether it qualified under my authenticity
standard (it certainly wouldn't pass Ian's), though.

 DS> Yep -- We may go back there some day, but it does not quite make our
 DS> list of "regular" places.   We did enjoy the meal.

Lots of places like that. Restaurants I'd not have any urge to
return to but, if other people made the suggestion, I'd be
perfectly happy to meet them at. Antoine's, for example:

MMMMM----- Meal Master Recipe

      Title: Oysters Bienville
 Categories: Seafood, Shellfish, Classic
      Yield: 6 Servings

     36    Raw oysters; on half shell
      6    Pie tins; filled with rock
           -salt
      4 tb Butter
    1/2 c  Finely minced onion
    1/2 c  Finely minced bell pepper
      1 c  Finely minced green onion
      2 cl Garlic; minced
  1-1/2 c  Minced raw shrimp
      1 c  Fresh mushrooms; minced
    1/2 c  White wine
      1 tb Fresh lemon juice
      2 c  Bechamel sauce (make it with
           -half-and-half or cream
           -instead of milk, for an
           -extra-rich sauce)
    2/3 c  Grated Cheddar cheese
    1/2 c  Fresh French bread crumbs
           Salt, white pepper & Tabasco
        ds Peychaud's bitters(Angostura
           -bitters may be substituted)

  This sumptuous dish is served in many New Orleans restaurants.
  I've heard that it was invented over 75 years ago at Arnaud's
  Restaurant, but Antoine's Restaurant also claims to have
  invented it in the 1940s. It's named for the Sieur de Bienville,
  Jean Baptiste le Moyne, founder of the City of New Orleans.

  Preheat oven to 400F.

  Melt the butter, then sauté the onions, bell pepper, green
  onions, mushrooms and garlic until soft; add the shrimp and
  cook for 1 minute until barely pink. Deglaze with the white
  wine and lemon juice, and bring to a boil. Add the Bechamel
  sauce, cheese and bread crumbs, and reduce to a simmer. Add
  salt, white pepper and Tabasco to taste, dash of Peychaud's,
  then simmer for 20 minutes, or until very thick.

  Arrange 6 raw oysters in each of the pans, firmly nestled in
  the rock salt. Cover each oyster with the sauce, and bake for
  10 minutes, until the oysters and sauce are very hot and the
  top of the sauce is browned. Serve at once. The rock salt helps
  stabilize the oyster shells as this dish cooks. It's there for
  support, not seasoning; make sure you don't get any on your
  oysters, or they'll be too salty.

  YIELD: 6 servings of 6 oysters each.

  Recipe by: Chuck Taggart

  MM Format by Dave Drum - 25 March 2003

  Uncle Dirty Dave's Archives

MMMMM

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)