Text 40388, 80 rader
Skriven 2010-07-27 22:24:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: heat
============
-=> Quoting Hap Newsom to Jim Weller <=-

 -> She's coming home Aug. 1st. I can hardly wait.

 HN> Is she back in YK permanently now?

Raine, Lexi and Charlee are coming home for good.

 HN> What about the rest of the gang?

Neekha, Ray and his fiancee Sheila moved to their new home in Peace
River on July 9th.

But Neekha has been visiting Raine and family on Vancouver Island
and will be back in Yellowknife for a few days in August. Between
texting and Face Book (two new things for me) I am in touch every
day and surprisingly don't miss her as much as I thought I would
thanks to modern technology.

 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Santa Fe Style Black Bean Cakes with Sauteed Crab
 Categories: Appetizers, Crab, Pork, Beans, Pancakes
      Yield: 10 Servings
 
     12 oz Black beans, soaked
           -overnight
      1    Ham hock, smoked
      4 oz Onions, minced
      3 qt Chicken Stock, as needed
      2    Eggs, beaten
      1 oz Cake flour
    1/2 ts Salt, to taste
    1/2 ts Pepper, to taste
     10 oz Corn kernels
      4 fl Clarified butter or
           Olive oil
      3 tb Cilantro, chopped
      1 lb Fresh Tomato Salsa
           BOUQUET-GARNI:
      8    Black peppercorns
      1    Rosemary sprig
      1    Thyme sprig
      4    Parsley stems
      5    Garlic cloves, whole
 
  Simmer the beans, ham hock, bouquet garni, and onions, in enough
  Chicken Stock to cover by about 3 inches (7.5 centimeters).
  Simmer for 1 1/2 hours, or until the beans are tender.  Drain off
  the liquid and discard the bouquet garni.
  
  Puree the beans to a chunky paste.  Stir in the eggs and flour.
  Adjust the seasoning with salt and pepper.  Form the mixture into
  cakes.
  
  Sauee the crabmeat and corn in the clarified butter until they are
  hot.  Adjust the seasoning and add the chopped cilantro.  Keep warm.
  
  Saute the bean cakes in butter or oil until they are heated
  through. Serve the cakes on a pool of salsa and top them with the
  crabmeat-and-corn mixture.
  
  Recipe by: The New Professional Chef (6th Edition)
  The Culinary Institute of America
  From: Bill Swisher                    Date: 01-20-04
 
MMMMM


Cheers

YK Jim


... Asafoetida smells of the devil's sweat.

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