Text 12542, 83 rader
Skriven 2011-06-22 19:20:42 av Dave Drum (1:18/200.0)
  Kommentar till text 12514 av Dale Shipp (1:261/1466.0)
Ärende: Sense
=============
-=> Dale Shipp wrote to Dave Sacerdote <=-

 DS>  DSac> Did Bryan make it home OK that day with his vintage Rover?  That
 DS>  DSac> is one bad-ass ride. I was thinking of him the other day when I
 DS>  DSac> was driving the '60.

 DS> He got home, but not without considerable difficulty.  His wife, Nancy,
 DS> had flown out to El Paso and drove home with him.  Shortly after they
 DS> started out the afterburner (I think that is what it was called)
 DS> crapped out.  As a result they could not get speeds more than about

Turbocharger, maybe??? That hurts power output quite a bit and is a very
expen$ive piece to replace.

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

      Title: Turbo Dog Stuffed Shells
 Categories: Cajun, Seafood, Beer, Breads, Potatoes
      Yield: 6 servings

  1 1/2 c  Flour; sifted
      1 tb Sugar
    3/4 c  Abita Turbo Dog Beer
      2 lg Egg yolks; beaten
           Salt & pepper
      2 lg Egg whites; beaten to stiff
           - peaks
      1 tb Unsalted butter
    1/2 c  Minced onions
           Essence
    1/2 lb Crawfish tails
      1 ts Chopped garlic
      2 ts Fine chopped fresh parsley
           - leaves
      2 tb Water
    1/4 c  Fine bread crumbs
      6 lg Louisiana soft-shells;
           - cleaned
      2 lb Idaho potatoes; peeled, in
           - shoestrings
      1    Recipe of Maw-Maw's Slaw

  Recipe courtesy of Emeril Lagasse

  Preheat the fryer.

  In a mixing bowl, combine the flour and sugar together.
  Whisk in the beer, and egg yolks. Whisk until smooth. Season
  the batter with salt and pepper. Cover the batter and let
  rest for 30 minutes. Uncover the batter and fold in the
  beaten egg whites.

  In a saute pan, over medium heat, melt the butter. Add the
  onions. Season with Essence. Saute for 1 minute. Add the
  crawfish. Season with Essence. Saute for 1 minute. Remove
  from the heat and stir in the garlic, parsley, water and
  bread crumbs. Cool completely.

  Stuff the cavity of each soft-shell with 3 tablespoons of
  the crawfish filling. Dip the soft-shells in the batter,
  letting the excess drip off. Hold the body of the crab with
  the claws and legs hanging down over the hot fat and
  carefully drop it in. Repeat with the remaining crabs. Fry
  until golden brown, flipping the crabs with tongs 2 to 3
  times to brown evenly. The crabs will float to the surface
  of the oil when they are cooked. Drain on paper towels.
  Season with Essence. Fry the potatoes until golden brown,
  about 2 to 3 minutes. Drain on paper towels. Season with
  salt and pepper. To serve, mound the slaw in the center of
  each plate. Arrange the shoestrings around each plate of
  slaw. Lay each soft-shell on top of the slaw.

  Yield: 6 servings 
 
  From: http://www.emerils.com

  Uncle Dirty Dave's Archives

MMMMM
 
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