Text 7090, 95 rader
Skriven 2008-05-15 15:48:00 av Michael Loo
     Kommentar till en text av DAVE SACERDOTE
Ärende: grand luxe 301
======================
  Msg#: 1                                            Date: 13 May 08  11:05:38
  From: Michael Loo
    To: Dave Sacerdote
  Subj: grand luxe 301

 DS> Heh.  Sorry - I meant "chickens" as in "1.25 lb lobster."

Light dawns on Marblehead. But as an excuse for my density
I must say that I've never been attuned to the eating of
juvenile lobsters.

=

 DSh> is usually $0.99 per pound -- also a fair price given that it has a
 DSh> lower meat to waste ratio than the other cut.
 ML> Those prices are not at all out of line, though I've seen lower
 ML> even recently.
 DS> Price/Rite generally sells whole picnic shoulders for 79c a pound;
 DS> that's where I buy them.

79 is a good price - you can make a good abundant meal for less
than 50c a head.

 DS> For me, they're an outstanding bargain because we can get so many
 DS> meals out of them.  Although I understand why Dale would mention the
 DS> "waste ratio," that's not an issue for me because I render the skin
 DS> and tendons and use them in scrapple and even simmer the bone  for
 DS> soup stock.  (I admit that most people don't do all of that.)

They are an outstanding bargain in any case. Even if you wasted all
the waste, our friend the pig offers a better price to performance
ratio than ground beef and usually chicken.

                     *  Exported from  MasterCook  *

                                  PAELLA

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Seafood                          Vegetables
                Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  Pounds        Lobster -- cooked
   1      Pound         Shrimp
  12      Small         Clams -- or more
   1      Quart         Mussels
   1 1/2  Pounds        Chicken
   1      Teaspoon      Oregano
   2                    Peppercorns
   1                    Garlic clove -- peeled
   1 1/2  Teaspoons     Salt
   6      Tablespoons   Olive oil
   1      Teaspoon      Vinegar
   2      Ounces        Ham -- cut in thin strips
   1                    Chorizo -- sliced
   1      Ounce         Salt pork -- finely chopped
   1                    Onion -- peeled and chopped
     1/2                Green pepper -- seeded and chopped
     1/2  Teaspoon      Coriander -- ground
   1      Teaspoon      Capers
   3      Tablespoons   Tomato sauce
   2 1/4  Cups          Rice, Arborio -- washed and drained
   4      Cups          Water -- boiling
   1      Teaspoon      Saffron
  15      Ounces        Peas -- drained
   4      Ounces        Pimentos

  Remove meat from the lobster. Shell and devein shrimp. Scrub mussels
and clams. Cut chicken into medium sized serving pieces. Combine
oregano, peppercorns, garlic, salt, two Tbsp of the olive oil and the
vinegar and mash with back of spoon or with a mortar. Rub chicken
with the mixture. Heat remaining olive oil in a deep, heavy skillet
and brown chicken lightly over moderate heat. Add ham, Chorizo, salt
pork, onion, green pepper, coriander and capers. Cook ten minutes
over low heat. Add tomato sauce and rice and cook 5 minutes. Add
boiling water, saffron and shrimp. Mix well and cook rapidly,
covered, until liquid is absorbed, about 20 minutes. With a large
spoon, turn rice from top to bottom.  Add lobster meat and peas;
cover and cook 5 minutes longer. Steam mussels and clams in a little
water until their shells open. Heat the pimentos and drain. Us the
mussels, clams and pimentos as a garnish.
(New York Times Cook Book)
[M's note: Italian??]

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From: apoe@unicom.net (Art Poe)
Newsgroups: rec.food.recipes

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