Text 2092, 88 rader
Skriven 2008-02-09 10:46:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Motels
==============
-=> CAROL SHENKENBERGER wrote to DAVE SACERDOTE <=-

 > Sorry, my real name is already on these messages out on the internet;
 > I don't post my street address or city publicly anymore since finding
 > that messages leak out of FIDO and onto the WWW.  Email me if you like:
 > d [dot] sacerdote [at] gmail [dot] com.

 CS> Too late, ya got tagged as enfield so I could look it up <g>.  I dont
 CS> need a street address, just an area of CT to check trains.

 CS> You are a 1 day drive for me.  Longish one but not to bad at 9 hours or
 CS> so. Crowne PLaza seems the hotel to use if in your area.

There are quite nice motels more reasonably priced than Crowne Plaza in that
area. We stayed at one on the south side of Enfield that was quite reasonably
priced for New England.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fonda's Roast Crab W/Guajillo Chile, Garlic & Lime
 Categories: Seafood, Chilies, Citrus
      Yield: 2 servings
 
      3    Roma tomatoes
    1/2 c  Olive oil
      6    Guajillo chilies; stemmed
           - and seeded *
     20 cl Garlic; peeled
      8    Bay leaves
           Juice of 3 limes
      1 ts Salt; to taste
      1    Dungeness crab; cooked,
           - cracked and cleaned (body
           - left whole, with legs and
           - claws attached; save top
           - shell)

MMMMM--------------------------GARNISH-------------------------------
           Chopped cilantro
           Chopped Italian parsley
      1    Lime; in wedges
 
  From Fonda in Albany.
  
  For the sauce: Using a hot, dry comal or cast-iron pan, char
  the tomatoes on all sides until lightly blackened and soft.
  Set aside.
  
  Heat the olive oil to 300° in a small, heavy-bottomed pan.
  Lightly fry each chile, individually, for 1 second on each
  side. Remove to paper towels to drain, then place in a medium
  bowl. This will "toast" the chilies and bring out their nutty,
  spicy, slightly bitter flavor. Cover the chilies with boiling
  water and let soak until softened, about 20 minutes.
  
  Using the same oil, fry the garlic cloves until golden brown,
  about 5 minutes. Remove and let cool.
  
  Puree the chiles, garlic, bay leaves, tomatoes & lime juice
  in a blender on high speed until very smooth; season with salt.
  
  For the crab: Preheat oven to 450°. Place the crab, including
  the top shell, in an oven-proof skillet just big enough for
  the crab. Ladle the sauce over the crab, then turn the crab
  in the sauce until completely covered. Place the skillet in
  the oven and roast for 8 to 10 minutes, turning the crab over
  every 3 minutes, until hot and sizzling, and heated through.
  
  Transfer the crab to a serving platter, using the top shell
  as decoration. Pour the sauce over the crab. Sprinkle with
  cilantro and parsley, and garnish with lime wedges.
  
  Serves 2
  
  * Note: Guajillo chiles are dried and can be found in any
  Latin American market and some supermarkets.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 01 February 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

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