Text 21749, 131 rader
Skriven 2009-03-10 22:23:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Retirement
======================
-=> Quoting Dale Shipp to Jim Weller <=-

 DS> My brother-in-law was retired at least three times.

It's a nice setup when you can arrange it. Me, I'll be working for a
long time to come, and then living off savings, with no pension
being self employed. It's a good thing I like my work!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dungeness Crab In Beer Broth With Garlic And Chile
 Categories: Vietnamese, Crab
      Yield: 2 servings
 
      1 lg Live Dungeness crab, 2 1/4
           To 2 1/2 pounds
      2 tb Canola oil
    1/2    Yellow onion, thinly sliced
      5    Cloves garlic, sliced
      2    Thai chiles, slit lengthwise
           But not all the way through
           To keep the stem end intact
     12 oz Bottle lager beer
    1/2 c  Water
      2 ts Fish sauce
           Salt, Pepper, and Lime
           Dipping Sauce (Muoi Tieu
           Chanh)
 
  The trick to this Vietnamese dish is to pre clean the crab so that
  you have all the edible parts separated out before the cooking.
  I'm squeamish about killing an animal with claws that can hurt me
  so I stun the crab beforehand and then have my way with him (male
  crabs are the ones caught for commercial sale). Then the cleaning
  is easy and un-dramatic. In the second cooking, you use a bottle
  of beer and some water so as to not dilute the delicious briny
  crab flavor.
  
  Vietnamese beer is typically light and dry, like Asahi, Corona,
  Budweiser, and Heinneken. If you have some, for example, Saigon or
  555, do use it. I used a dark lager the other day from Trader
  Joe's (it was all I had) and it gave a slightly more complex
  flavor. The lighter beer would give a clean flavor. Choose your
  poison, so to speak.
  
  Feel free to use whatever kind of live crab you can get your hands
  on. I wouldn't go through the trouble of cleaning small blue
  crabs, but rather cook them whole, tripling the amount of
  seasonings and liquid. Enjoying seafood with a salt, pepper, lime
  dipping sauce (muoi tieu chanh) is a classic Viet approach. It
  sounds so simple and it's marvelously good.
  
  My hunch is that the seasoning and beer may go well with mussels
  or manila clams. Don't precook the shellfish, just saute the
  aromatics, add the shellfish and liquid, cover and cook till they
  open, stirring occassionally.
  
  Serves 2 as a main course, 4 as a starter
  
  1. Fill a 5- or 6-quart pot two-thirds full with water and bring
  to a rolling boil over high heat. Use tongs to grasp the crab at
  the rear. Holding it top side down, slide it head first into the
  pot. If it thrashes about, press down on it with the tongs until
  it is still. After its legs have completely folded inward, let it
  gently cook for 5 minutes longer. Transfer the crab to a baking
  sheet or platter. Set it aside for about 10 minutes, or until it
  is cool enough to handle.
  
  2. Clean the crab. Put the crab, top side down, on the work
  surface. Pull off the claws and legs and set them aside on a plate
  or in a bowl.
  
  Lift up and break off the triangular flap (the apron). Holding the
  crab down with one hand, pry off the body section with the other
  hand, lifting from the back hinge. Set the body section aside.
  
  3. Discard the shell if you don't want the tomalley (liver) and
  fat. Otherwise, pour out the liquid inside the shell, stopping
  short of the more solid, thickish contents, which is the greenish
  gold tomalley and white fat. Use a teaspoon to scrape the tomalley
  and fat into a small bowl and discard the empty shell. Set aside.
  
  4. Discard the fang-shaped spongy gills on the body section. Snap
  off and discard the thin jaws. If present, discard the reddish
  membrane that covers the center and the squiggly white pieces
  underneath. Scrape out any additional tomalley from the body
  section with the spoon.
  
  5. Use a knife to quarter the body section, adding the pieces to
  the pile of claws and legs.
  
  6. Heat the oil in a 5-quart Dutch oven over medium-high heat. Add
  the onion and garlic, stirring constantly until aromatic and
  slightly soft, about 1 minute. Add the chiles and stir for another
  15 seconds, until fragrant. Add the crab and give things a big
  stir to combine.
  
  Cook, for about 2 minutes to warm up the crab. Add the beer and
  water. There should be enough liquid to come up about ¾ of the
  crab. Add water, if extra is needed. Bring to a simmer, adjust the
  heat as needed, and cover. Cook for 5 to 6 minutes, stirring
  occasionally to ensure cooking, until the crab is cooked through.
  The flesh in the body sections is solid white.
  
  7. Transfer the crab to a serving bowl. Taste the broth and add
  the fish sauce as needed to impart a savory goodness. Serve with
  the salt, pepper and lime wedges for guests to compose their own
  dipping sauce. Invite guests to sip the cooking broth too, and to
  dip the crab in it!
  
  Crab picking tip: When picking crab, use a nut cracker to crack
  the shell and the pointy tip of the leg to remove the meat from
  the crevices.

  From: Andrea Nguyen's Viet World Kitchen
 
MMMMM




Cheers

YK Jim


... Consistency is the last refuge of the unimaginative.

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