Text 10887, 85 rader
Skriven 2011-05-17 08:05:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av BILL SWISHER
Ärende: Peppers?
================
-=> bill swisher wrote to All <=-

 bs> I was sitting in the Docs office reading a book about how to retire
 bs> cheap, a subject that's near and dear to my heart.  Connie got it down
 bs> in Arizona, and since it was free I can say that it's worth every
 bs> penny.  Now I'm not a farmer, don't play one on TV either, and as far
 bs> as I know Green Acres was a drama. Anyhow there in the book it said, in
 bs> effect, "Sweet (Bell) peppers with 4 lobes on the bottom are female.
 bs> For the most product, per pound, for your money buy ones with 3 lobes,
 bs> male, since the female pepper will contain more seeds." Anybody know
 bs> any different?

Where I get my peppers they are priced per each not per unit of weight. So,
machs nicht which I get. I haven't noticed any great difference either road,
BTW.

 bs> Boys will be boys, and so will a lot of middle-aged men.
 bs>   -- Kin Hubbard

I swiped that tag-line.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted Langoustines w/Bell Peppers
 Categories: Seafood, Vegetables, Beans
      Yield: 4 servings

      4 lg Red bell peppers
      3 tb Extra virgin olive oil
     10    Fresh basil leaves
           Coarse sea salt
      4 c  Organic arugula
      1 ts Garlic puree
           Cracked white pepper
      1 ga Water
      1 c  French cut green beans
     12 lg Fresh langoustines
      2 ts Balsamic vinegar; pref 100
           - year old 
 
  Roast the whole bell peppers over a mesquite grill until
  completely charred and cooked. Remove from grill and place
  in a covered container to allow to steam. When the peppers
  are cool, remove the charred skins but do not rinse off the
  essential oils and juices. Remove the seeds and white
  membranes and discard them. Tear the peppers into four lobes
  and marinate with half of the olive oil, all of the basil
  leaves, and coarse sea salt. Reserve at room temperature.

  Heat one tablespoon of olive oil in a heavy sauté pan. When
  oil is hot, wilt the leaves of arugula and add the garlic
  puree, salt, and pepper. Cool at room temperature and
  reserve. Blanch the trimmed green beans in one gallon of
  boiling salted water for three to four minutes. The beans
  must have texture but not be crispy or al dente. Refresh in
  ice water and remove from ice as soon as beans are cooled. 

  Remove the heads from the langoustines and remove the shell
  from the tail, leaving the end tail piece on. Always work on
  ice when cleaning sea food, especially crustaceans. Put a
  toothpick through the langoustine. In a heavy sauté pan,
  heat one tablespoon of olive oil. Sear the langoustines in
  hot oil until evenly golden brown. Set aside in a warm
  place. The langoustines should cook for only one minute
  total; thirty seconds on each side. 

  Presentation: Place a small mound of the wilted arugula in a
  deep, large bowl and place the marinated pepper strips on
  top. Place three langoustines on the peppers. Toss the green
  beans in extra virgin olive oil and place as garnish.
  Drizzle with a few drops of the old vinegar and serve hot.

  Yield: 4 servings
                  
  Recipe By: Chef du Jour - SHOW #CJ9331
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
... The lion & calf shall lie down together. But the calf won't get much sleep.
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