Text 29637, 93 rader
Skriven 2009-10-10 13:34:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: blue 238
================
-=> Quoting Dale Shipp to Jim Weller <=-

 JW> Lexi has also developed an interest in blue food as of late. Neekha
 JW> turned her on to Juicy Drop Pop candy (the one that makes her look
 JW> like an heroin addict when she drips the blue essence into the candy
 JW> spoon). The younger one rates it as "totally awesome."

 DS> They have recently been exposed to a corrupting influence with
 DS> Michael's visit:-}}

No blue food was consumed during his stay. Neekha's Roca candy was
wrapped in blue foil and that was the extent of it.

Neekha, like so many kids, discovered blue food through TV ads.
Because of the sheer over the top excessive volume of Dave S's gift
package, she still refers to him as The Crazy Blue Food Guy and
wonders if he is really a kid pretending to be an adult on the
internets.

Michael is The Other Blue Food Guy.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Yellow-Fin Tuna Steaks Stuffed with Pork Scratchings
 Categories: Tuna, Appetizers, Pork
      Yield: 2 Servings
 
      2 tb Sesame seeds
      1 ts Coarsely crushed black
           Pepper
    200 g  Yellow-fin (sashimi-grade)
           Tuna steaks
           (cut into 2 pieces for a
           Starter)
    100 g  Pork scratchings
      4 tb Roughly sliced spring
           Onions
      3 tb Sweet chilli sauce
      1 md Pear
      1 tb Dry sherry
      1 tb Sweet sherry
      2 tb Peanut oil
 
  Dry-toast the sesame in a non-stick pan. When it begins to brown
  lightly, remove from the pan and reserve in a bowl. Add some sea
  salt to taste and stir in the crushed pepper.
  
  Fry the pork scratchings in a pan to release some of the fat, add
  the spring onions and fry for a little bit. Stir in the chilli
  sauce. Cut pockets into each steak and fill with roughly half of
  the scratchings mixture. Reserve the rest.
  
  Roll the tuna carefully in the sesame mix. Core and quarter the
  pear, then cut into fine slivers. Heat the remaining scratchings
  and add the pears. Fry 2 min, then deglaze with the sherry. Keep
  warm.
  
  Heat the peanut oil in a pan, add the tuna and sear quickly until
  browning on the outside, but still raw in the middle. Don't
  overcook the fish, no more than 1 cm around the outside should be
  cooked through.
  
  Serve immediately.
  
  If making amuses, cut the tuna into even pieces, use the onion &
  scratchings as a "bed", place the tuna on top, then finish off
  with the pear & scratching. Alternatively, present on an oval
  plate with the two mixtures one at each side.
  
  After Kim Kocht Restaurant, Vienna
  From: thepassionatecook.typepad.com
  From: Michael Loo
 
MMMMM









Cheers

YK Jim


... Art History Degrees have very little value to you or society.

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