Text 21316, 82 rader
Skriven 2009-02-27 07:42:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Re: Cantonese
=====================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 -> a provincial capitol which is a culinary wasteland with occasional (too
 -> occasional) flashes of brilliance.

 RH> The former McDonald's (how does one of those close down anyway)  near
 RH> our big Vietnamese grocery just reopened as a Peruvian joint.  I wonder

Same as any other food service joint. The customers stay away in droves.

 RH> if they serve guinea pig...  No full Cantonese places here either, to
 RH> my knowledge; they're all a bit of kitchen sink menu types. There's one
 RH> place where some of the waiters speak Cantonese but that's about it

As my ear is not attuned to the tonal languages I cannot tell the difference
between Cantonese, Hokienese, Vietnamese and Japanese when I hear them. Good
for you if you can.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hake Stuffed With Langoustines
 Categories: Seafood, Shellfish, Latino, Cheese
      Yield: 4 Servings
 
  2 1/2 kg Hake
    500 g  Langoustines (or big
           -prawns); cooked
    250 g  Prawns
      4 md Onions
      2    Eggs
      2 tb Fresh breadcrumbs
      2    Glasses manzanilla
    100 g  Gruyere cheesse
    150 g  Mushrooms
    100 g  Butter
           Salt & ground pepper
 
  1. Pound the fish with a wooden pestle and remove the spine.
  
  2. Peel and chop the onions and wipe and reserve the mushrooms.
  
  3. Spread three of the chopped onions on the bottom of an oven dish
  large enough to hold the fish.
  
  4. Heat half of the butter in a frying pan and fry the rest of the
  chopped onions.
  
  5. Stir them with the langoustines, the prawns, salt, pepper,
  mushrooms and a glass of Manzanilla.
  
  6. Add the beaten eggs, and breadcrumbsand stir well to obtain a
  smooth filling. Check the Sherry, salt and pepper, and reserve.
  
  7. Open the fish like a book and fill it with this mixture, adding the
  grated cheese. Fold back the flap and pat it into shape with the hands
  covered in flour so that the filling does not scape.
  
  8. Put the fish and the layer of chopped onions in the oven dish,
  season with salt and pepper, add a glass of Manzanilla and a little
  stock and dot with butter.
  
  9. Bake in the oven for approximately 30/35 minutes. It is is very
  thick it may require to stay a little longer in the oven; should this
  be the case cover it with kitchen foil so that it does not dry out.
  
  10. If served hot, it may be accompanied by bechamel or mornay sauce.
  
  11. If served cold, it may be accompanied by cocktail or mayonnaise
  sauce. In this case the skin should be removed while it is lukewarm.
  
  12. Transfer the fish to a serving dish and decorate with asparagous
  tips, peas, beatrrot and julianned carrot and lettuce.
  
  Contributor:  Esther Pérez Solsona

  Uncle Dirty Dave's Archives
 
MMMMM

... "Anybody who hates children and pets can't be all bad." H. L. Mencken
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