Text 744, 107 rader
Skriven 2008-01-14 23:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: TASTES 662  80112
=============================
-=> Quoting Glen Jamieson to Michael Loo <=-

 GJ> The aforementioned K #1 has entrusted me with the care of some bottles

 GJ> Is there anything there which is rare and valuable enough to attract
 GJ> you, or should I drink the lot now?

I know you're not on the net as much as I am so I googled up some
auction house catalogs and found:

Yalumba port, Galway Pipe, undated, but probably mid 1970s $30 range

d'Arenberg 1975 vintage port (has old label, $7.92, bottled 1976) $75

Penfolds five star Club Port, Vintage 1956 just $21.50

Penfolds Para Liqueur port, vintage 1944 (in the squat bottle) $60-90

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

     Title: Chile Coconut Shrimp With Avocado Sauce
Categories: Shrimp, Malaysian, Mexican, Fusion, Chilies
  Servings: 8

      3 lb Jumbo Shrimp; peeled and
           -deveined, 10/15 count
           Soak Bamboo Skewers
           in Water for 30 Minutes
           BRINE:
      2 qt Water
    1/4 c  Salt
    1/4 c  Sugar
           CHILE COCONUT MARINADE:
      3 md garlic cloves; chopped
      1 oz fresh ginger; 1"-2",
           peeled and chopped
      3    Anchovy Fillets; packed in
           oil Or use paste.
      1 ts Worcestershire Sauce
      1 TB ground coriander
      1 ts curry powder
      1 TB Turmeric Powder
    1/4 ts ground cloves
      1 pn Freshly Ground Nutmeg
      1 lg jalapeno; seeded and
           chopped--some habaneros
           would probably go very well
           for extra heat.
    1/2 c  Light Coconut Milk
    1/3 c  Extra Virgin Olive Oil
      1 ts Kosher Salt
           AVOCADO SAUCE:
      2    Ripe Avocados
      3 TB Lowfat Chicken Broth
      1    Clove Garlic; large,
           chopped
      1 sm Tomato; seeded
      1 TB Cumin Powder
    1/2 ts Kosher Salt
    1/4 ts Freshly Ground Pepper
    1/2 c  Lowfat Yogurt; 2% fat,
           Greek (Fage)
      2 TB Extra Virgin Olive Oil
     24 sm Corn Tortilla; 4-5"
    1/2    Head Green Cabbage Leaf;
           finely shredded

Thaw frozen shrimp, optionally in brine as above, or soak fresh
shrimp in brine, about 30 min.  Drain well. Optionally skewer the
shrimp now. Place in large, shallow dish.

For the Marinade: In a blender or food processor puree all the
Marinade ingredients, except the oil and salt. Add the oil slowly.
Taste, adjust with salt and pepper. Cover the shrimp with the
marinade, about 30 mins.

For the Avocado Sauce: In a food processor, combine all the Avocado
Sauce ingredients, adding the oil slowly at the last, just enough to
make very creamy.

Grill the shrimp over a medium-hot fire until just cooked through,
about 2 minutes per side. A little smoke helps here. Remove to
platter, and heat tortillas on grill.

Arrange 3 tortillas on each plate, top with shredded cabbage,
shrimp and avocado sauce.

Description: "Spicy shrimp with a Malay/Nyonya influence"

Serving Ideas : Serve with grilled whole tomatoes on the side.

Recipe By: Riley & Mary McIntire

From: Riley@chilegarden.Com To: Eat-L
 
MMMMM-------------------------------------------------



Cheers

YK Jim


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