Text 32699, 102 rader
Skriven 2009-12-26 17:53:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: New Brands
==================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> El Monterey brand by Ruiz Foods.

 DD> OK. That sent me scurrying for the Google search engine. The package
 DD> blurbs sound just a whole lot like marketroid hype

For sure; hence my use of quotation marks.

 DD> I'd have to know
 DD> who the "independent professional chefs" were

I was satisfied with a subjective taste test; they were not stellar
but they were better than anything else on the same shelf and cost
less too.

 DD> If they were available to me I'd give them a try.
            
Funny that I can get them and you can't when they are made in
California. Loblaw's is good that way, searching out new suppliers
and products but they have huge purchasing power and often use their
clout to insist on being the sole Canadian distributor of things.

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

     Title: 101 Simple Appetizers Part 7
Categories: Appetizers, Info
  Servings: 4

           Little Sandwich Triangles

86 Layer cooked ham and cheese (Gruyere, Cantal or good Cheddar) on
thin bread, then press and grill in a not-too-hot skillet with
butter or oil.

88 Dice cooked shrimp, toss with chopped onion and/or celery, and
bind with aioli or well-seasoned mayonnaise.

89 Extra seasoning takes this egg salad higher: Toss chopped hard-
cooked eggs with scallions, chopped anchovies and parsley. Bind with
well-seasoned mayo.

90 Toss shredded or cubed chicken with minced shallot or red onion,
chopped black olives, olive oil, lemon zest, lemon juice, salt,
pepper and chopped herbs. Adjust seasoning to taste. Serve on slices
of toast.

You Might Need a Fork

93 Make parsley pesto (parsley, garlic, oil, lemon juice) in a food
processor. Saute whole shrimp or small pieces of fish in oil.
Arrange fish on small beds of the pesto. You can put this on bread
and forget the plates.

94 Ceviche: Thinly slice, or cut into 1/4-inch dice sea or true bay
scallops (or any really fresh fish). Toss with a bit of peeled and
minced bell pepper, some lime zest and about 1/4 cup lime juice per
pound. Add salt and cayenne to taste. Garnish with cilantro.

95 Mock ceviche: Briefly poach a mixture of (for example) shrimp,
scallops and squid, cut to bite size. Drain, then combine with olive
oil, minced fresh chili, red onion, and (optional) garlic. Finish
with lime juice and cilantro and serve in lettuce cups.

Soups and Wraps

96 Bisque: Heat shrimp, lobster, fish or chicken broth with minced
onion and chopped tomato for 5 minutes. Add chopped shrimp or
lobster to the simmering stock, and cook another two minutes. Puree,
then add heavy cream or half-and-half, along with salt and pepper.
Serve in small cups garnished, if you like, with a piece of cooked
shrimp or lobster.

97 Avocado soup: Put 2 cups avocado flesh in a blender with 3 cups
whole milk along with some salt and cayenne. Puree, then add fresh
lime or orange juice to taste, and adjust seasoning. Refrigerate or
serve immediately in small cups garnished with a piece of avocado or
cooked shrimp.

98 Gazpacho: Chop 2 pounds of tomatoes and a cucumber; blend with a
couple of slices of day-old bread, torn into pieces, olive oil,
sherry vinegar, garlic (optional) and anchovies (optional). Add a
little water (or more oil) to the blender, if necessary. Taste and
adjust seasoning, then serve in small cups. Optional garnishes
include minced bell pepper, a drizzle of olive oil, a piece of
anchovy, and/or parsley.


From: Terry Pogue To: Foodwine
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Could I interest you in some fine imported tikis?

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