Text 21042, 88 rader
Skriven 2012-02-08 09:33:53 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: SEA CUCUMBERS
=====================
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> the essence of all that is best in marine crustacean life.

 JW> Technically it isn't a crustacean but is placed in a separate group
 JW> that includes starfish, sand dollars and sea cucumbers.

 DD> I'm not sure I could eat a sea cucumber. My throat would just
 DD> naturally slam shut at something that looks like a refugee from an
 DD> adult marital aids shop in search of D cell batteries.   Bv)=

 GJ> Have you ever come across a live one in the sea?  If you squeeze it,
 GJ> it will exude long, thin, white streams of a sticky substance which
 GJ> can become entangled around your arms and legs.  I have read somewhere
 GJ> that this is the creature's intestines.

While that sounds like a simulation of what the sea cucumber resembles - I did
some checking and found this "Sea cucumbers [the Hawaiian name is weli or loli]
are bottom-dwelling marine creatures that are our "reef janitors". They are
filter feeders and sift sand for the organic coating on the sand grains. They
also have a defense mechanism that is quite unique and not something you would
want to try at home. They essentially vomit their entire insides (organs and
all!) to escape from predators. After avoiding a predator in that fashion,
their insides regenerate in a few months." at
http://hbs.bishopmuseum.org/good-bad/sea-cucumber-full.html

Fortunately they are both tropical and sea dwelling - both negative factors in
my running across one. Last time I was in the ocean was off the coast of
Granola Land (Californica) skin diving for abalone and California lobsters.

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

      Title: Abalone Stuffed w/Crabmeat
 Categories: Seafood, Shellfish, Sauces, Citrus, Chilies
      Yield: 4 servings

 
MMMMM-----------------------WHITE SAUCE-----------------------------
      2 tb Butter
      2 tb Flour
           Salt & pepper
      1 c  Warm milk

MMMMM-------------------------ABALONE-------------------------------
           Butter
      2    Shallots; minced
      1 c  Cooked crabmeat
           Salt & white pepper
        ds Red (cayenne) pepper
    1/2 ts Dry (Colman's) mustard
    1/2 ts Worcestershire sauce
    1/2    Lemon; juice only
      4 lg Abalone steaks
      2 lg Eggs; beaten
           Flour
 
  Melt 2 tablespoons butter in skillet and stir in flour.
  Season to taste with salt and pepper. Cook, stirring, over
  medium heat about 1 minute but do not allow flour to
  brown. Add milk and cook and stir 1 or 2 minutes until
  mixture comes to boil and thickens. Set aside.

  For abalone, melt 1 tablespoon butter in small saucepan,
  add shallots and cook until tender but not browned. Add
  crabmeat and heat thoroughly. Add enough white sauce to
  bind, about 1/2 cup. Season to taste with salt and white
  pepper and add red pepper, mustard, Worcestershire and
  lemon juice. Carefully pound abalone steaks between 2
  sheets of waxed paper until very thin (unless purchased
  already pounded). Dip abalone in eggs seasoned to taste
  with salt and white pepper. Coat with flour and set aside.
  Melt 2 tablespoons butter in heavy skillet. Add abalone
  and brown quickly on one side. Turn and brown other side.
  Do not overcook as abalone will toughen.

  Place abalone steaks on platter and spoon crabmeat
  stuffing on each. Roll and arrange on serving platter,
  seam down. If desired, serve with any remaining sauce.
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... My idea of an agreeable person is one who agrees with me. - Benj Disraeli
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