Text 7761, 94 rader
Skriven 2008-05-25 16:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Re: Mr Loo on site!
===========================
-=> Quoting Hap Newsom to Jim Weller <=-

 ->  HN> BBQ

 -> And that!

Even bad Q is good when you're as deprived as I am. I broke down and
bought bags of oak, hickory and mesquite chips so that I can at
least have smokier grilled food. And I often make faux-Q in the oven
or a crockpot (i.e. slow cooked but not smoked). But it's just not
the same, not even close. Mark Bittman, The Minimalist, from the New
York Times recently recommended triple cooking: sear at high heat,
braise, then brown and crisp on a grill or under a broiler as an
expediency; I've been doing that for years.

 ->  HN> single malt scotch for me.

 -> This is where I part ways with you. I occasionally indulge in
 -> whiskies

 HN> a bottle that will last me a year or so!
      
Even though I'm not much of a scotch drinker a single bottle would
never last a whole year here.

 HN> I have a bottle of high quality (so I'm told)
 HN> vodka that was given to me upon my 
 HN> retirement from the PO...4 years ago
 HN> more than 4/5ths of it still remains in 
 HN> the bottle..and I couldn't convince 
 HN> Michael to have a swig of it either!

I never bought into the concept of odourless, tasteless or premium
vodka. I will happily spend a little extra on premium rums though,
like the Dominican Ron Barcelo Imperial Aura brought last Christmas.
Through strict rationing I still have 1 1/2 bottles of the three
she gifted me with.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Avocado Stuffed Squid
 Categories: Squid, Stuffing, Chilies
      Yield: 4 Servings
 
      4    Squid
    1/2    Avocado
      1    Pepper; diced
      1    Courgette; diced
      1    Leek; diced
      2    Carrots; diced
      1    Red onion
      1 tb Lime juice
      2 dr Tabasco
      1    Chilli
           Fresh mint
      2 tb Toasted pine nuts
           A handful of kale leaves
           Oil; (to deep fry with)
 
  Place the squid into a pan of boiling salted water for 5 seconds.
  Then put into a pan of cold water. Place the diced vegetables in a
  pan with some olive oil. Add the Tabasco and chilli, and lightly
  brown off.
  
  In another pan, place the diced onion and some more pepper, with a
  touch of oil, and lightly saute.  Meanwhile, chop the avocado, and
  mix in the lime juice, fresh mint and onion.
  
  Squeeze excess water from the squid and separate the tentacles and
  heads. Stuff the squid heads with the avocado mix and lightly baste
  the tentacles with butter. Add all to a pan and lightly fry.
  
  Add the toasted pine nuts to the vegetable mix. Pour the pepper and
  onion sauce onto a plate. Place the vegetable mixture into a metal
  ring, press down, then remove the ring. Arrange the stuffed squid
  around the outside of the vegetable mixture.
  
  Deep fry some kale leaves in a pan of vegetable oil for a few
  seconds. Add to the top of the dish.
  
  Carlton Food Network http://www.cfn.co.uk/
 
MMMMM



Cheers

YK Jim


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