Text 24036, 86 rader
Skriven 2012-04-25 19:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Going 'sploring
=======================
-=> Quoting Hap Newsom to Ruth Haffly <=-

 HN> one of my aunts told
 HN> me to try to go out to a "formal" 
 HN> restaurant at least once a month. 
 HN> She said it was important to eat 
 HN> in a place with cloth napkins and
 HN> proper place settings, and it was
 HN> important to develop the sense of
 HN> being comfortable in those surroundings.

When I was a kid we trekked to Ottawa once a year for a "culture"
trip and visited the parliament buildings, the National museum or
the National art gallery and then had supper in the main dining room
of the Chateau Laurier, the grand old railway hotel. I had my first
taste of oysters, caviar, lobster and champagne there while quite
young. Yep, it's a good idea.

And speaking of grand old eateries...

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: About Shrimp Dejonghe
Categories: American, shrimp, info
  Servings: 4

           shrimp 
           garlicky, sherry-laced bread
           crumbs 

Shrimp DeJonghe, a specialty of Chicago, is a casserole of whole
peeled shrimp blanketed in soft, garlicky, sherry-laced bread
crumbs. It can be served as an appetizer or a main course.

It has the oldest pedigree of Chicagoan cuisine, having originated
in the late 19th or early 20th century at DeJonghe's Hotel and
Restaurant, 12 E. Monroe St. The recipe has been attributed to the
owners, brothers Henri, Pierre and Charles DeJonghe, Belgian
immigrants who came to Chicago to run a restaurant at the World's
Columbian Exposition, or their chef, Emil Zehr.

 From: Wikipedia
 
MMMMM-------------------------------------------------
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Shrimp Dejonghe
Categories: American, shrimp
  Servings: 4

  1 1/2 lb shrimp, peeled and deveined
      2 c  dry white wine 
      1 c  butter, melted 
      2    cloves garlic, minced 
      1 pn ground cayenne pepper 
    1/2 ts paprika 
      1 c  chopped fresh parsley 
      2 c  fresh bread crumbs 

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an
11x7 inch casserole dish. 

Place shrimp evenly in the casserole dish. Pour wine over the
shrimp. 

Mix together butter, garlic, cayenne pepper, paprika, parsley and
bread crumbs. Sprinkle bread crumb mixture over the shrimp.
Refrigerate now if desired. 

Bake in preheated oven for 20 minutes, or until shrimp are firm and
topping is golden brown. Serve immediately. 

From: Http://Allrecipes.Com
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... If life gives you melons you may be dyslexic.

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