Text 40022, 102 rader
Skriven 2010-07-13 19:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: qwok
============
-=> Quoting Hap Newsom to Jim Weller <=-

 HN> Hiya Jim!
 
 ->  -> It seems to be a Korean surname

 ->  HN> As far as I know, it's not a surname for Koreans,

 -> Google found a lot of eminent Korean and Chinese Qwoks (and Kwoks)
 -> quite easily.

 HN> I know more than a few Koreans...no Qwoks among them.
 
And I know a grand total of two so I won't argue with you any more.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Quail Eggs "Benedict" with Lemongrass Crab Salad
 Categories: Breakfast, Eggs, Quail, Biscuits, Crab
      Yield: 6 Servings
 
     12    Quail eggs
      1 tb Rice wine vinegar
           Water
           SPICED BISCUITS:
  2 3/4 c  Bread flour
  2 3/4 c  Cake flour
    1/2 tb Salt
    3/8 c  Sugar
      1 ts Ancho chile powder
      4 tb Baking powder
    1/2 tb Minced fresh thyme
           Zest of above lemon;
           Minced
    1/2 c  Chilled butter
      2    Whole eggs
     12 oz Buttermilk (place eggs in
           a pint container and fill
           with milk to the top)
           LEMONGRASS-CRAB-FENNEL SALAD
      2    Lemongrass stalks, white
           Part only; finely minced
    1/2 c  +1 TB Extra-virgin olive oil
      3    Scallions; cut 1/16" Slices,
           Green &white parts separated
           Juice of 1 lemon
    1/2 tb Coarsely-ground toasted
           Coriander
      1 lg Fennel head; de-cored,
           Shaved paper thin
    1/2 lb Fresh crab leg meat;
           Picked over
           Salt
           Freshly-ground white pepper
 
  In a 2-quart sauce pan filled 2/3 of water add vinegar and bring
  to a boil. On a simmer, open eggs into the water and try to gather
  the whites around the yolks.  Cook only briefly, 1 to 2 minutes,
  should keep the eggs runny.
  
  For the Spiced Biscuits: In a food processor, combine all dry
  ingredients, thyme and zest.  Add chilled butter and pulse to
  small pieces. Add egg-milk mixture and incorporate.  Do not over
  mix. Remove from processor and roll out on a floured surface.
  Using a 2-inch round pastry cutter, make circles and bake on
  parchment paper at 350 degrees for 12 to 14 minutes until golden
  brown.  A tester should come out cleanly. (Makes 12 biscuits, 2
  per serving)
  
  For the Lemongrass-Crab-Fennel Salad: In a small saute pan on
  medium heat, add 1 tablespoon oil and saute lemongrass and
  scallion whites until soft, about 4 minutes.  Season and set
  aside. In a bowl, whisk together juice, coriander, scallion greens
  and remaining oil.  Add lemongrass and check for seasoning.  In
  another bowl, mix crab and fennel. Add 2/3 of the vinaigrette and
  toss to coat.  Check for seasoning.
  
  For Plating:  Cut the biscuits in half. Lay a little salad down to
  prevent sliding and place the bottom half on the salad.  Top with
  small mound of salad the top with egg. Drizzle on vinaigrette and
  rest top of biscuit against the mound.
  
  Beverage Suggestion: Jasmine Tea, Black Coffee, Fresh Orange Juice
  
  Recipe By: Ming Tsai
  
  From: Terry Pogue
 
MMMMM



Cheers

YK Jim


... A father-daughter bonding experience = I buy her things.

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