Text 15467, 119 rader
Skriven 2011-09-07 21:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: ginger 866
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 JW> Using minced fresh ginger root Asian style in appetizers and main
 JW> course dishes is fairly new (say 20 years) to mainstream North

This fusion thing makes it (and such other things as star
anise) pop up in the most unlikely places.

 JW> American kitchens but powdered and crystallized ginger were
 JW> available to and used by the early pioneers in desserts, with
 JW> their recipes having roots in medieval Europe.

True enough - 

 ML> eradication more, the idiots buying the stuff or the wicked
 ML> state for stealing.
 JW> I am guilty of that practise, buying wine by the case every time I'm
 JW> in Edmonton.

Of smuggling, in some modest way, but not of terminal
stupidity, which was more what I was talking about.

 JW> But I have never been bothered as I always buy at a favourite store
 JW> in Edmonton where the selection is great and the prices good. It's
 JW> run by Loblaws, the grocery people, which owns "the Great Canadian
 JW> Superstore" name and this place is branded as "The Great Canadian
 JW> Wine Store".

The difference of course is unlike the folks who buy at
the border stations is that the likelihood of someone
following you 500 miles as opposed to 5 miles to take away
a case of wine is slim and none. How much do you save, and
could you save a little space on the Loblaw truck and get
a shipment sometime when they provision the local outlet?

 And if I'm feeling particularly flush, there is a
 JW> great rare wine store downtown in the Eaton Centre (as in Timothy
 JW> Eaton who gave Sears a run for their money until the third
 JW> generation partied the inheritance away.)

How often do you get down south these days?

Seared sea scallops with pepper relish and spicy herbs
cat: shellfish, main
Serves 4

h - For the pepper relish
6 1/2 oz palm sugar, chopped
4 oz sugar
4 oz lime juice
2 oz fish sauce
2 Thai chilies, de-stemmed
1 red bell pepper, roasted, peeled, fine diced
1 yellow bell pepper, roasted, peeled, fine diced
1/2 small red jalapeño, roasted, peeled, fine diced
1 yellow onion, charred black, roasted tender, fine diced
1 in knob ginger, peeled, minced
2 garlic cloves, minced
Salt, to taste
h - For the cilantro puree
1 bn cilantro
1/2 clove garlic
1/2 Thai chili
2 ts salt
1/4 c grapeseed oil
h - For the scallops
16 oz sea scallops
Olive oil
Salt and pepper, to taste
h - For the chili oil
20 dry Thai chilies
2 c grapeseed oil
2 ts salt
h - For the herb salad
1/2 oz Thai basil leaves, torn
1/2 oz mint leaves, picked
1/2 oz chives, cut into 3/4" pieces
Sea salt
1/2 lime, juiced
h - For the garnish
Chili oil
Olive oil

For the pepper relish - in a blender, combine the palm
sugar, sugar, lime juice, fish sauce, and Thai chiles;
puree until the mixture is a smooth "dressing"
consistency. Set aside. Combine the peppers, onion,
garlic and ginger. Toss with the dressing. Season.

For the puree - blanch the cilantro in a pot of salted
boiling water, then shock it in an ice bath to stop the
cooking process. Squeeze all excess water out of the
cilantro. Combine with remaining ingredients in a
blender and puree until smooth. Transfer the puree to
a container and cool over an ice bath.

For the scallops - heat the oil in a saute pan. Season
the scallops with salt and pepper and add to the pan.
Sear on both sides and gently cook to desired doneness.

For the chili oil - Combine all ingredients in a small
pan over medium heat. Cook until the chiles are bright
red. Remove from heat. Set aside to cool. Transfer the
cooled mixture into a blender and puree until smooth.
Refrigerate overnight. Strain the mixture, reserving
the oil.

For the herb salad - Combine the basil, mint, and chiles
in a bowl. Dress with sea salt, chili oil (reserve some
chili oil for plating) and a few drops of fresh lime juice.

Presentation: Divide the cooked scallops among four
plates. Dot each scallop with a small pool of cilantro
puree and a mound of pepper relish. Place a spoonful of
herb salad on top of each scallop. Garnish the plate
with a few drops of both chili and olive oil.

Gregory Gourdet, Nines hotel, Portland OR
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