Text 23511, 81 rader
Skriven 2009-04-21 07:24:00 av Dave Drum (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: Weaknesses
==================
-=> JIM WELLER wrote to MICHAEL LOO <=-

 ML> So does this mean that a pretty brunette or redhead is the
 ML> equivalent of 0.20?

 JW> I guess they must be.

 ML> That explains soooo much.

 JW> My weaknesses are Japanese women and redheads. Actually my weakness
 JW> is women. But I behave myself these days.

Lessee now ... hmmmmmm. Roslind is (IIRC) a brunette and non-Asian. You'd
better duck and cover if she sees this exchange.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Romaine W/Cotija Cheese & Marinated Red Onions
 Categories: Greens, Cheese, Dairy
      Yield: 4 servings
 
      2    Hearts of romaine; rinsed,
           - wrapped in paper towels
      1 tb Extra virgin olive oil
           Salt & fresh ground pepper

MMMMM----------------------CREAMY DRESSING---------------------------
    1/4 c  Plain yogurt (I like the
           - Greek-style yogurt)
    1/4 c  Sour cream
    1/4 c  Milk
    1/2 c  Mayonnaise
      1 tb White wine vinegar
      1 cl Minced garlic
      2 tb Snipped fresh chives
        pn Salt & some ground pepper
      4 oz Cotija cheese; finely
           - crumbled *
           Marinated onions
 
  From Jacqueline Higuera McMahon. Brushing extra virgin olive oil on
  the romaine hearts and lightly grilling them transforms them into a
  different vegetable.
  
  Trim part of the base of each romaine heart. Do not trim off all the
  base or the leaves will separate, making it impossible to grill. Slice
  each heart in half lengthwise and brush the outside leaves and the cut
  side with olive oil. Set aside.
  
  For the dressing: Place yogurt, sour cream, milk, mayonnaise and
  vinegar in bowl and whisk with a fork. Add garlic, chives, salt and
  pepper. Taste to see if you need to adjust seasoning. If dressing is
  too thick, thin with a drizzle of milk.
  
  Preheat a grill to medium-hot. Just before serving time, season the
  romaine with a light sprinkling of salt and freshly ground pepper.
  Place on the hot grill cut side down and leave for about 1 1/2
  minutes, turn and grill for about 1 minute more. You do not want the
  romaine to completely wilt. When lightly charred, remove from grill.
  
  To serve: Place a grilled romaine half on each plate and drizzle each
  half with about 2-3 tablespoons dressing. Sprinkle about 1 ounce
  crumbed cotija cheese over the dressing and arrange several rings of
  marinated onions on top.
  
  Serves 4
  
  * Note: Queso cotija is drier but similar in flavor to feta cheese,
  which can be substituted.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 19 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The truth is rarely pure - and never simple. - Oscar Wilde
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