Text 38492, 115 rader
Skriven 2010-05-31 08:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: picnic Saturday 226
===========================
-=> Quoting Michael Loo to All <=-

 ML> The rest of the duck went into

 ML> sauteed breast with two sauces - medium-rare with cranberry
 ML> and Earl Grey tea...
 ML> a fairly successful attempt to get the tang of wine without
 ML> using wine

That would be interesting to try/taste.

 ML> tea smoked

That's something I've read about often but never gotten around to
attempting.

 ML> As if there weren't enough to eat, Don came back with
 ML> Jackass sandwiches, a local specialty with identity issues.
 ML> Apparently a normal Jackass is several different meats with
 ML> cheese in a toasted sandwich, the halves differing. These
 ML> were very good pulled pork and cole slaw layered club style
 ML> with American cheese and tomato and then toasted nicely.
 ML> Very filling.

And now the rest of us know. Sounds a bit like chef's choice.

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

     Title: Stir-Fried Clams With Spicy Bean Sauce
Categories: Clams, Chinese, Beans, Sauces
  Servings: 2 to 4

  1 1/2 lb small littleneck clams or
           Manila clams
    1/3 c  low-sodium chicken broth or
           water
      1 TB ground bean sauce or salted
           soybeans
      1 ts light (regular) soy sauce
      2 TB peanut or canola oil
      1 TB chopped shallot
      2 ts minced garlic
      2 ts minced ginger
      1    Thai or Serrano chile,
           minced
           Sugar, optional
    1/4 c  chopped scallion, white and
           green parts

U.S. Chinese restaurants offer clams in black bean sauce but
frankly, the pungency of fermented black beans overwhelms the
delicate clams. I did not realize the error of my ways until I tried
Grace Young's stir-fried clams with spicy bean sauce recipe from
Stir-Frying to the Sky's Edge.

It's not fermented black beans that I was looking for, but rather
ground bean sauce. Ground bean sauce is sold in jars at Chinese
market, and though it is definitely salty, it is not as forceful and
earthy as fermented black beans. Ground bean sauce plays well with
other ingredients, falling into the background to add savory depth.

Regular whole salted soybeans, also sold at Chinese markets,
function in the same way, though they are not as nuanced as ground
bean sauce. I used salted soybeans as the jar was what I had in my
pantry. 

Small Littleneck clams, no wider than a ping-pong ball are good.
Manila clams would be even better as they are closer to what you get
in Asia. Remember to use low-sodium canned broth (Swanson's is my
favorite brand) or you'll end up with a salt lick!

1. Submerge the clams in a bowl of water and then drain. Repeat
several times to thoroughly wash them. Drain well, then pat them
with paper towel. 

2. In a small bowl, combine the chicken broth, soybeans (or bean
sauce), and soy sauce. Set aside.

3. Heat a 14-inch flat-bottomed wok in 12-inch skillet over high
heat until a bead of water vaporizes within 1 to 2 seconds of
contact. Swirl in the oil, then add the shallot, garlic, and ginger.
Stir-fry for 15 seconds, until fragrant.

Add the clams and stir-fry for 1 minute. Sprinkle on the chile and
stir-fry for 30 seconds or until well combined. Swirl the broth
mixture into the wok, cover, and cook for 4 minutes, stirring every
minute. 

Uncover and stir-fry for 1 minute, or until the shells are fully
open. Transfer the opened clams to a shallow bowl. Continue
stir-frying, uncovered, for 1 to 2 minutes, or until all the shells
have opened and the broth mixture is reduced to a saucy consistency.
Taste and add a pinch or two of sugar, if needed, to balance out the
flavors. If the sauce is overly salty, splash in some water.

Discard any unopened clams. Add the scallions, stir until wilted,
then pour the sauce over the clams. Serve immediately.

Serves 2 as a main dish with rice or 4 as part of a multicourse meal

From: Andrea Nguyen, Viet World Kitchen
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Omfg, rl sux. This is where its at. W000t!!

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