Text 28145, 81 rader
Skriven 2009-09-01 21:34:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Coloured wines
======================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> if you will drink Cisco wines you'll not notice.

I don't. I don't sink lower than Paysano or Schloss and only in a
pinch.

Casks of Schloss contain a "Germanic mix of Canadian and European
wines in a Riesling style". I had some lurking in the back of the
fridge, left over from my poverty purchases a while ago. Michael had
a taste and didn't spit it out but I noticed he didn't bother to
review it here. [g]

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: St. Jacques Au Curry A La Pierre
Categories: Scallops, Thai, Curry
  Servings: 4

           For the choo-chee sauce:
      3 TB red curry paste
     14 oz can of coconut milk 
      1 TB oil
    1/2    stalk lemongrass
      3    kaffir lime leaves
           some cherry tomatoes
           For the plate
     16 lg scallops 
      1    handful of Thai basil
           leaves
           julienned kaffir lime
           leaves

Scallops with Thai curry sauce

Take the bottom half of a stalk of lemongrass, outer leaves taken
out, and smash a bit to release the oil.

For the sauce, heat up a small pan until hot, add the oil, a few
spoonful of the cream part of the coconut milk, then the curry
paste. Cook this, stirring vigorously, for a few minutes until oil
begins to separate from the sauce. Throw in the stalk of lemongrass
and a few bruised lime leaves. Then add the rest of the coconut milk
in three batches, taking care to let it cook until separated each
time. Season with a pinch of sugar and some fish sauce. Let the
curry sauce reduce until it coats the back of a spoon. Add the
cherry tomatoes about a couple minutes before your sauce is at the
right consistency. You want the sauce to be creamy rather than
watery, and the tomatoes to just barely break the skin. Discard the
lemongrass and lime leaves in the sauce, set aside.

In a large saute pan with some hot oil, sear the scallops quickly
until brown on both sides. I like my scallops on the rare side, but
you can cook them more if you'd like. 

Line a large plate with a big handful of Thai basil leaves, on go
the scallops over the leaves, spoon some sauce over the whole thing,
top with julienned lime leaves. Serve with warm jasmine rice, with
the rest of the sauce on the side for those who want a bit more
kick.

The snow peas were simply stir-fried with some oil, garlic, a few
drops of oyster sauce and fish sauce. They provided a lovely crunch
and a sweetness to the somewhat spicy scallops. 


  From: Chez Pim                        
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... I guess I must look like a Kraft Mac 'n' Cheese kind of rube, darn it.

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