Text 26399, 127 rader
Skriven 2012-06-23 18:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Rubber Bands
====================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> I grew up with Ho-Jo's clam strips

I've never had clam strips although I'd like to try them if I ever
come across them.

 DD> rubber band calamari rings
 DD> don't bother me in the slightest

Done properly they don't have to be that way but I like calamari
enough that I will happily eat over cooked batches.

 DD> so long as they are not over-seasoned.

That comment perplexes me. They take well to seasonings and I have
never encountered them overly seasoned.
                
 DD> Maybe you can try your stick-in-the-mud co-worker on stuffed squid -
 DD> without tipping her that it's squid. That should make a convert.

She will NOT eat anything unidentifiable. She said she was willing
to try calamari a second time at a different place, so there's hope.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Paella with Bobby Flay
 Categories: Chicken, Squid, Lobster, Sausage, Scallops
      Yield: 8 Servings
 
      5 c  Chicken stock
      1 pn Saffron
      6 tb Olive oil
      1 tb Unsalted butter
      1 md Spanish onion; chopped
      2 c  Converted long-grain rice
      2    Lobsters; (1 1/2 lbs ea)
  2 1/2 lb Chicken; cut into 8 pieces
           Coarse salt; to taste
           Freshly ground black pepper
      2    Plum tomatoes
      2 tb Honey
    1/4 lb Chorizo
      4 lg Shrimp; shelled, deveined
      2 sm Squid
     12    Sea scallops
    1/2 c  Fresh peas
     12    Littleneck clams; scrubbed
     12    Mussels; scrubbed debearded
      4 tb Lemon Aioli; (recipe below)
      2 tb Chopped flat-leaf parsley
           LEMON AIOLI:
      2 lg Egg yolks
    1/4 c  Fresh lemon juice
      4    Garlic cloves; minced
    1/2 ts Coarse salt
      1 tb Grated lemon zest
      1 pn Freshly-ground white pepper
    3/4 c  Olive oil
 
  Make the Lemon Aioli: Combine yolks, lemon juice, garlic, salt,
  zest, and pepper in a blender. With blender running, slowly
  drizzle in olive oil, and blend until an emulsion forms. (The
  aioli may be kept in the refrigerator for up to a day in a covered
  container.)
  
  In a medium saucepan, bring 4 cups of the chicken stock to a
  simmer, and add saffron, stirring to combine. Heat 1 tablespoon
  olive oil and the butter in a medium saucepan over medium heat.
  Add onions, and cook until translucent, about 5 minutes. Add
  uncooked rice; stirring to coat. Pour in chicken stock, and stir
  to combine. Bring to a boil, cover and reduce. Cook simmering for
  15 to 18 minutes.
  
  Heat oven to 450 degrees. In a large pot of boiling water, cook
  lobsters, covered, for 12 to 15 minutes. Holding lobsters over pot
  with tongs, clip the tips of each claw and let drain. When cool
  enough to handle, detach claws from bodies, reserving heads. Cover
  claws with a kitchen towel, and crack with the back of a heavy
  knife, keeping shells intact. Remove tails, and split in half
  lengthwise. Set aside.
  
  Meanwhile, heat 2 tablespoons olive oil in a large ovenproof
  skillet. Season chicken with salt and pepper. Add to skillet, and
  saute until browned on both sides. Pour off any excess fat, and
  transfer to oven. Roast for 25 to 30 minutes. Lower oven heat to
  375 degrees.
  
  Place tomatoes in a small baking dish. Drizzle with 1 tablespoon
  olive oil and the honey. Season with salt and pepper. Transfer to
  oven, and bake until soft, 8 to 10 minutes.
  
  Remove casings from chorizo and slice thinly. Heat a medium
  skillet over medium heat. Add chorizo, and cook until fat is
  rendered, about 8 to 10 minutes. Remove to a paper-towel-lined
  plate to drain.
  
  Clean and slice squid into 1/2-inch rings.
  
  In a pot large enough to hold all of the ingredients, heat 2
  tablespoons olive oil over medium heat. Add shrimp, squid, and
  scallops; seasoning with salt and pepper, cook until seared on
  both sides. Add chorizo and remaining cup chicken stock, stirring
  to combine. Place lobster claws and tails, tomatoes, peas, clams,
  mussels, and cooked chicken in a pot. Gently combine with a wooden
  spoon. Cover, and cook until clams and mussels just open. Stir in
  Lemon Aioli and parsley. Garnish with lobster heads. Serve
  immediately.
  
  Recipe by: Bobby Flay
  Source: Martha Stewart Living
  Formatted by Lynn Thomas

MMMMM



Cheers

YK Jim


... The dyslexic guy went to a toga party dressed as a goat.

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