Text 28931, 134 rader
Skriven 2009-09-20 23:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: BLUBBER  90920
======================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> consistency of very fatty bacon and served half thawed

 GJ> I shall remember that recommendation the next time I serve whale
 GJ> blubber to my friends.

Unless you bootleg some in from Japan, the chances of that happening
are pretty remote!

 JW> Experimentation and the taste for novelty is universal.

 GJ> Not with some people.  My Scottish SIL who has lived here for 25 years
 GJ> flatly refuses to try anything that he wasn't fed as a child in
 GJ> Scotland.  His idea of a curry is yellow and sweet, with raisins.

Yep, I know people like that, especially back home in the Ottawa
Valley. Many of the farmers there (mostly of Scottish descent) won't
eat shellfish, offal, cheeses other than Cheddar or anything else
their Granny didn't make on a regular basis.

This would be right out for so many reasons: shellfish, chilies,
tortillas, mangos, weird cheeses, pumpkin seeds, cilantro, jicama,
cumin to name a few.

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

     Title: Barbecue Shrimp Taco With Mango-Pickled Red Onion Salad 
Categories: Tortillas, Shrimp, Cheese, Salads
  Servings: 4

    1/2 TB vegetable oil
      1 c  peeled, deveined, diced
           shrimp
           S&P
      1 c  diced onions
      1 c  Barbecue Sauce
    1/2 c  grated Jalapeno Jack Cheese
      4    6" Flour Tortillas, cooked
           and warm
           Mango Pickled Red Onion
           Salad (recipe follows)
    1/3 c  grated cotija cheese or
           Mexican Farmer's Cheese
    1/3 c  toasted and coarsely ground
           green Mexican Pumpkin Seeds
      4    fresh serrano chilies
      4    sprigs fresh cilantro
           MANGO PICKLED ONION SALAD:
           Makes about 4 cups
      2    ripe mangoes, peeled and cut
           into julienne
           Pickled red onion
      3 c  julienne green cabbage
      1 c  small diced jicama
    1/2 c  toasted pecans
    1/4 c  finely sliced fresh
           cilantro
           Smokey Cumin Lime
           Vinaigrette (recipe to
           follow)
           Salt to taste
           Smokey Cumin Lime
           VINAIGRETTE:
    1/2 c  olive oil
    1/2    vegetable oil
    1/2 c  fresh lime juice
      1 sm onion cut into small dice
           and cold smoked for 20
           minutes
      1 c  fresh orange juice
    1/2 TB toasted whole cumin 
      2 TB malt vinegar
      3 TB maple syrup 
           Salt to taste 
           PICKLED RED ONIONS:
      1    red onion
    1/2 c  white wine vinegar
    1/2    white sugar
      1 pn salt

Place oil in a large saute pan over medium heat. Add shrimp to hot
pan and season with salt and pepper and saute for one minute until
shrimp turns red. Add onions and saute for two minutes or until
translucent. Stir in Barbecue Sauce, bring to a boil and quickly
remove pan from heat. Add cheese and stir to combine until cheese
has melted into mixture.

Place a warm tortilla in the middle of each warm serving plate.
Spoon equal portions of shrimp mixture into the middle of each
tortilla. Roll each tortilla into a cylinder with the seam side
down. Then add a small portion of Mango-Pickled Red Onion Salad on
top of each taco. Sprinkle with cotija and Mexican pumpkin seeds and
garnish with fresh Serrano chilies (to be eaten like a pickle for
the adventurous) and sprigs of cilantro. 

Mango Pickled Red Onion Salad Directions: Place the first six
ingredients into a medium bowl. Slowly add vinaigrette until salad
is lightly coated. Season with salt and serve immediately. 

SMOKEY CUMIN LIME VINAIGRETTE Directions: Combine the first three
ingredients into a medium sized bowl. Add smoked onions, orange
juice, cumin, vinegar and maple syrup to a small sauce pot and bring
to a boil. Cook until mixture has reduced to almost dry, about five
minutes. Place smoked onion mixture into blender and puree until
smooth. Add to oil and lime- juice mixture. Season with salt and
stir until completely blended.

PICKLED RED ONIONS Directions: Peel onion. Cut in half and slice
into very thin half-moon shapes. Put in a small bowl and set aside. 
Heat vinegar and sugar (50/50) in a small saucepan over medium heat,
stirring constantly. When sugar dissolves, remove from heat. Add
pinch of salt and pour over onion in container and cover with
plastic. Put in the refrigerator and allow to stand overnight and
pickle approximately 8 - 12 hours. When cool drain onions and use
for salad.

By Chef Dean Fearing

From: Www.Behindtheburner.Com
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Scottish tourists like to order it battered and deep fried.

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