Text 16371, 77 rader
Skriven 2011-10-06 06:18:00 av Dave Drum (55637.cooking)
  Kommentar till text 16321 av JIM WELLER (1:123/140)
Ärende: Authentic
=================
-=> JIM WELLER wrote to RUTH HAFFLY <=-

 JW>       Title: Bucatini with Amatriciana Sauce

 RH> Since no specific chilis are mentioned, I guess I'm free to use
 RH> whatever I want.

 JW> They HAVE to be proper Italian peppers from the hills of Amatrice or
 JW> Ian Hoare will come back to the echo and rant at us. [g]

Which would not be a *bad* thing.

MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Sopa Leao Vellosa
 Categories: Soups, Seafood, Latino, Chilies
      Yield: 8 Servings
 
      4 lb Grouper
      1 lb Shrimps in shell
      1 ds Salt
      1    Bouquet Garni
     24    Mussels or clams in shell
    1/4 c  Olive oil
    3/4 c  Green onions; chopped
      3 cl Garlic; crushed
      4    Tomatoes; peeled, chopped
      1 tb Fresh chopped coriander
      1 c  Fresh chopped parsley
      1 ds Cayenne Pepper
      1 lb Crab meat
      1 lb Lobster meat
      1 ds Ground Pepper
 
  The bouquet garni is made with a celery stalk tied with
  whole peppercorns, cloves and parsley.
  
  Cut head from grouper. Slice fish into 1 inch steaks and
  set aside. Place fish head in a large pot of cold water.
  Add salt and bring water to a boil, then add bouquet
  garni. Cover and simmer for 1 1/2 hours. Discard fish head
  and bouquet garni, reserving edible parts of fish head.
  
  Using fish stock, cook shrimps in their shells for 10
  minutes or until they turn pink. Remove, discard shells
  and black veins, and reserve. Using the same stock, heat
  mussels or clams in their shell for 5 minutes or until
  shell open. Remove from stock, remove seafood from shells,
  and reserve seafood. Strain stock to remove any sand or
  shell particles.
  
  Use a little of the oil to saute onions, garlic, tomatoes,
  coriander, parsley and cayenne pepper just until
  vegetables soften, then add mixture to fish stock. Heat
  remaining oil and gently fry grouper steaks. remove skin
  and bones, break grouper into pieces and add to stock
  mixture along with crab, lobster, shrimp, mussels and
  edible part of grouper head.
  
  Norma Hernandez specializes in the cuisines of her native
  Brazil, plus Mexican and Creole-Cajun cooking at her
  Restaurant Nega Fulo.

  From The Gazette, 91/01/30.
  
  From: Ian Hoare; Date: 02 Sep 96
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... "All of life is a series of leaps, for us grasshoppers." - Joseph
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