Text 5724, 114 rader
Skriven 2008-04-20 16:02:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Re: Cellar Tracker
==========================
-=> Quoting Hap Newsom to Jim Weller <=-

 HN> and Arizona does (Kokopeli winery).

 -> I'll get around to researching this one too

Did it this AM.

 HN> Anne has a fondness for Kokopelli...
 HN> Anne did like the labels though! 

Coolness! For the others:

http://www.kokopelliwinery.com/Winery-handpainted.htm

and:

<http://images.google.ca/images?q=kokopelli+wine&um=1&hl=en&safe=off&ie=UTF-8&sa=N&tab=wi>



MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: One Hundred Corner Crab Cakes
 Categories: Chinese, Crab, Pork, Shrimp, Fruit
      Yield: 20 servings
 
      1 lb Loaf thinly sliced white
           Bread, crust removed
    3/4 lb Shrimp, peeled, deveined and
           Cleaned
      3 tb Vodka or gin
      1 lg Egg white
      1 ts Coarse or kosher salt
    1/4 ts Ground white pepper
      2 oz Fresh pork, minced
    1/3 c  Fresh water chestnuts or
           Jicama, finely chopped
      2 tb Cilantro stems or celery
           Leaves, finely chopped
      2    Scallions, white part only,
           Finely chopped
      1 tb Ginger root, peeled, grated
    3/4 lb Fresh crabmeat
      2 tb Olive oil for dipping
           Corn oil for deep-frying
           Pineapple Salsa (recipe
           Follows)
      1 c  Fresh pineapple, preferably
           Very ripe, coarsely chopped
      2 lg Tomatoes, peeled, seeded and
           Coarsely chopped
    1/4 c  Red onion, coarsely chopped
      1    Jalapeno pepper,cored,
           Seeded and finely chopped
    1/2 c  Fresh cilantro leaves,
           Finely chopped
    1/2 c  Bottled Bloody Mary Mix
           (available in most
           Supermarkets and liquor
           Stores)
      1 ts Coarse or kosher salt
           Freshly ground pepper
           Juice of 1 lime
 
  Preheat oven to 250 F. Cut the bread into 1/4 inch dice and place
  on a nonstick baking sheet. Bake for about 30 minutes without
  turning or until the bread is dry. Do not let the cubes brown. Dry
  the shrimp well with paper towels, then place in food processor.
  Add the vodka or gin and puree. Spoon the shrimp puree into a
  medium bowl, set aside. Lightly beat the egg white with the salt
  and white pepper in a small bowl. Mix into the shrimp puree. Stir
  in the pork fat or cream. Add the water chestnuts or jucame,
  cilantro stems or celery leaves, scallions and gingerroot and mix
  until throughly combined. Gently fold the crabmeat into the shrimp
  mixture (The crabmeat should remain lumpy).
  
  Have the bread cubes ready in a large bowl on one side of the
  crabmeat mixture. Place the olive oil in a small bowl on the other
  side. Oil a tablespoon by dipping it into the olive oil, then
  scoop up 1 heaping tablespoon of the shrimp-crab mixture and place
  it on top of the bread cubes. Repeat, placing 5-6 spoonfuls of the
  crab meat mixture on the bread cubes, spacing them so they do not
  touch. Use your hands to roll each lump of crabmeat into the
  cubes,forming a ball as you work. Gently flatten each ball into a
  small cake, about 2 inches in diameter. Place the crab cakes on a
  platter or a baking sheet.
  
  Pour about 6 inches of oil into a skillet or fryer and heat to 325
  F. Fry the crab cakes in batches until they are golden, turning
  once, for 3-4 minutes on each side. Do not crowd. Remove the crab
  cakes with a slotted spoon and drain on paper towels. Serve with
  Pineapple Salsa.
  
  PINEAPPLE SALSA
  
  Combine all the ingredients in a bowl. Mix well and allow to stand
  for 1 hour before serving. This salsa can be refrigerated,
  covered, for up to 1 week.
  
  Source: Susanna Foo Chinese Cuisine
  From: Lei Gui, Bronx NY
 
MMMMM


Cheers

YK Jim


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