Text 18142, 106 rader
Skriven 2011-11-22 22:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: family way 231
======================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> - Did you have to open four of those little bottles
 ML> just to serve me?
 ML> - Yes. I'll see if there's more in the back.
 JW> Why does that never happen to me?

 ML> You don't get Courvoisier even loaded on your planes,
 ML> do you.

I don't know; I never asked.

 ML> But. Step one. Take off your wedding ring.

At my age that won't make any difference. My angle is Roslind taught
a lot of the YK FAs in high school and they call her "mom" and bring
HER treats.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peppered Beef W/ Butter Braised Cabbage & Griddled Scallops
 Categories: Beef, Steak, Scallops, Caviar, Mushrooms
      Yield: 4 Servings
 
      4    6 oz fillet steak; trimmed
      4 tb Crushed black peppercorns
           Salt
      1 lb Spring cabbage; trimmed,
           -washed and finely shredded
  1 1/2 pt Chicken stock; hot
      6 oz Butter; chilled
      1 oz Dried porcini mushrooms
      1    Glass Madeira or Sherry
      2 oz Macon Ham; (prosciutto),
           -finely diced
     12    Scallops with roe attached
      4 tb Extra virgin olive oil
      1    Cube fresh ginger; peeled
           -and grated
      1 tb Dill; finely chopped
      3    Tomatoes; skinned, seeded
           -and finely chopped
 
  1 Soak the porcini mushrooms in the Madeira or Sherry. Roll the
  fillet in the crushed peppercorns and season with a little salt.
  Cook the cabbage in the boiling chicken stock with some salt.
  
  2 Heat a little oil in a roasting dish. Seal the beef on all sides
  and cook in a preheated oven set at 220c/425f/Gas 7 for 15-20
  minutes, dependent on how you like your beef cooked.
  
  3 Remove the roes from the scallops and cut into thick slices.
  Place to one side. Mix together the grated ginger and extra virgin
  olive oil, and add a little salt. Brush the oil over the scallops,
  cover and place to one side.
  
  4 Add the dill to the diced tomato flesh, mix in 1/2 tbsp ginger
  oil and a little salt and freshly ground black pepper. Drain the
  cabbage, retaining the cooking liquid in a pan.
  
  5 Place the stock back onto a high flame and reduce by half,
  adding the Madeira or Sherry used to soak the Porcine mushrooms.
  
  6 Heat 2oz butter in a large pan, add the cabbage, dice the
  porcini and add to the pan followed by the Macon ham. Season with
  salt, freshly ground black pepper and cumin. Add the sliced
  scallop roe and carefully mix through.
  
  7 Transfer the cabbage mixture into lightly buttered dariole
  moulds, cover and place into the oven. Remove the beef, turn off
  the heat, cover and place to one side.
  
  8 Heat a griddle pan. Place the scallops on the hot griddle and
  cook for 15-20 seconds on both sides. Remove from the heat.
  
  9 For the Sauce: Whisk 4oz butter into the reduced stock, check
  the seasoning and adjust the seasoning if necessary.
  
  10 To serve, demould the cabbage onto the centre of the plate. Cut
  the beef and arrange it, slightly overlapping around and over the
  cabbage. Sit three small spoonfuls of the tomato and dill mix
  around the plate and top each with a scallop. Drizzle a little
  sauce around the dish and serve.
  
  Recipe by: Chef Kevin Woodford, of
  Birchfield House, Douglas, Isle of Mann

  A dariole mold is a small metal cup, cylindrically shaped with a
  slight taper and are quite small as they are meant to be for
  individual portions of food. -JW


 

MMMMM

Cheers

YK Jim


... Money can't buy happiness but its more nicer to cry in a Mercedes

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)