Text 23537, 77 rader
Skriven 2009-04-22 06:52:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Beisbol
===============
-=> Michael Loo wrote to Hap Newsom <=-

 ->  HN> Glory is so fleeting
 -> Hah, now we're second from the bottom.

 ML> Hah, now we're tied for second with the Yanks.
 ML> But you seem to still be riding that wave, more
 ML> power to you.

Even I, who has not followed any jock-strap sport in donkey's years know that
the baseball standings are very volatile in the early going. Which is why
winning as many as one in a row gives Cub fans false hopes in the beginning
days of each season. 

Cubs fans, BTW, are like robins who persist in building their nests in
downspouts.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Seared Scallops & Grapefruit W/Spinach
 Categories: Seafood, Citrus, Greens
      Yield: 4 servings
 
      1 tb Minced shallots
    1/2 c  Fresh squeezed grapefruit
           - juice
  1 1/2 tb Fresh squeezed lime juice
  1 1/2 ts Fresh squeezed lemon juice
      4 ts Grapeseed oil
    1/4 ts Kosher or sea salt
  2 1/2 tb Soy sauce
  1 1/2 tb Peeled, grated fresh ginger
  1 1/2 ts Honey
    1/2 ts Dijon mustard
      8    Sea scallops; 8 to 12
           - ounces
      4 c  Baby spinach leaves
      1    Grapefruit; segmented,
           - membrane removed
 
  From Georgeanne Brennan. The scallops are finished with a soy-ginger
  glaze that pairs with the grapefruit.
  
  In a small saucepan, combine the shallots and citrus juices and bring
  to a boil over medium-high heat. Reduce heat to medium and cook until
  reduced to 1/2 cup, about 10 minutes. Remove from the heat and stir
  in 1 1/2 teaspoons of the oil and the salt. Cover and set aside.
  
  In a small bowl, stir together the soy sauce, ginger, honey and
  mustard to make the glaze. Set aside.
  
  In a frying pan large enough to hold all the scallops in a single
  layer without crowding, heat the remaining 2 1/2 teaspoons oil over
  medium-high heat. When it is hot, add the scallops and sear, turning
  once, until golden, about 30 seconds per side. Add the soy sauce
  mixture, reduce the heat to low and turn the scallops in the sauce
  until they are glazed mahogany, about 45 seconds.
  
  Place the spinach in a bowl and pour the dressing over it, and toss
  well. Divide equally among four plates and top each with two scallops
  and add several segments of grapefruit.
  
  Serve immediately.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 26 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... ""You got one major plaque build-up back here!" - Lunch to Roy
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