Text 33420, 94 rader
Skriven 2010-01-12 06:25:00 av Dave Drum (37495.cooking)
  Kommentar till text 33414 av JIM WELLER (1:123/140)
Ärende: Translations
====================
-=> JIM WELLER wrote to MICHAEL LOO <=-

 ML> Julia Child, Chef Tell, and the Gallopping
 ML> Gourmet all had a role in that.

 JW> I didn't know who Chef Tell was so a I Wikied him:

 JW> "Freeedemunn Pool Irherdt (Nufember 5, 1943 - Ooctuber 26, 2007) ves
 JW> a Germun Emereecun peeuneering ierly telefeesiun cheff. He-a ves
 JW> knoon es "Cheff Tell" tu hees funs. He-a is veedely regerded es
 JW> oone-a ooff zee furst cheffs tu injuy veedespreed pupoolereety oon
 JW> Emereecun telefeesiun. Irherdt's theeck Germun eccent repurtedly
 JW> mede-a heem zee inspureshun fur zee Svedeesh Cheff, de Mooppet
 JW> cherecter oon Zee Mooppet Shoo. Bork bork bork."

It took me a bit but I finally figured out how you did that (I think). You ran
it through the Bork-Bork-Bork plug-in for Firefox, didn't you?  Bv))=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lamb Tenderloin w/Spring Vegetables
 Categories: Lamb/mutton, Cheese, Vegetables, Poultry, Squash
      Yield: 4 Servings
 
MMMMM---------------------------LAMB--------------------------------
      3 tb Olive oil
      8    Lamb loin medallions; 3
           - ounces each
           Salt & pepper

      1 c  Chicken stock
      2 lg Tomatoes; sliced
      8 oz Mozzarella cheese; sliced
           Fresh basil leaves; garnish

MMMMM-----------------------VEGETABLES------------------------------
      2 tb Olive oil
      2 cl Garlic; minced
      1 c  Carrots; fine diced
      2 c  Asparagus; in 1/2" pieces,
           - woody bottoms tossed out
      1 c  Yellow squash; diced
      1 c  Zucchini; diced
      1 c  Sugar or snow peas
           Salt & pepper

  Preheat the oven to 400řF.

  Heat 3 tb olive oil in a large sauté pan over high heat.
  Add the lamb medallions and sauté for 4 minutes on each
  side. Sprinkle them with salt and pepper and place them
  in an ovenproof dish.

  Add the chicken stock to your sauté pan and cook, scraping
  up any browned bits in the bottom of the pan, until the
  liquid reduces by half.

  Pour the stock over the medallions and top each w/a slice
  of tomato and slice of cheese.

  Place the medallions in the oven until the mozzarella is
  melted and bubbly, about 5 minutes.

  While the medallions are baking, wipe clean the sauté pan
  and heat 2 tb olive oil in it over high heat. Add the
  carrots, asparagus, yellow squash, zucchini, and peas and
  sauté for 1 minute. Add the salt and pepper, turn the heat
  down to low, and cook until vegetables are crisp-tender.

  Place a mound of vegetables in the center of individual
  serving plates, top each with two lamb medallions, sprinkle
  with the basil leaves, and serve.

  Serves 4 persons.

  Chef Tell's Recipes for April 14, 2006 

  From: http://wfmz.com.ldh0105.fast.net

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Good teaching is 1/4 preparation and 3/4 theater. Gail Goodwin
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