Text 26471, 82 rader
Skriven 2012-06-25 21:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Rubber Bands
====================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> Dale Shipp has posted some sources for strips - you might be
 DD> able to have Canada Post deliver them to you.
 
All melted and rotten and smelling like Icelandic shark or Swedish
fermented herring. No thanks.

If Dead Lobster or Joey's have them, I can get some next time I'm in
Edmonton which will be in August.

In the following a "small bunch of cilantro" could mean as little as
two sprigs if you want it to! [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pasta with Cilantro Cream Seafood Sauce
 Categories: Pasta, Italian, Shrimp, Chilies, Clams
      Yield: 4 servings
 
     40    Steamer clams, about 2 lb
      1 lb Medium raw shrimp
      8 oz Rotelle, fettucine, or your
           Favorite pasta
      3 tb Extra virgin olive oil
      2 oz Parmesan cheese
      1 sm Bunch cilantro, stemmed
    1/2 c  Fresh basil leaves
      2 tb Fresh ginger; minced
    2/3 c  Chicken stock
    1/4 c  Dry sherry
      1 tb Corn starch
      1 ts Asian chile sauce
    1/2 ts Salt
    1/3 c  Whipping cream
 
  Advance preparation: Scrub the clams and refrigerate. Shell,
  devein, and split the shrimp nearly in half lengthwise. In
  separate containers, set aside the pasta, oil, and cheese. To make
  the sauce, place all the sauce ingredients except the cream in an
  electric blender and blend at the highest speed until completely
  liquefied.  Transfer to a container, stir in the cream, and
  refrigerate.  All advance preparation steps may be completed up to
  8 hours before you begin the final cooking steps.

  Final cooking steps: Grate the cheese, about 1/2 cup.  Bring 4
  quarts of water to a rapid boil. Lightly salt the water, then cook
  the pasta.  When the pasta loses its raw taste but is still
  slightly firm, remove from the heat and drain. Meanwhile, place a
  small colander lined with cheesecloth in a bowl.  Place a 12 or
  14 inch saute pan over high heat.  Add 1/4 inch of water. When the
  water comes to a rapid boil, add the clams, cover and steam until
  all the clams open, about 1 to 2 minutes.  Immediately tip the
  clams into the colander lined with cheesecloth.  Then add 3/4 cup
  of the clam-steaming water to the cilantro sauce. Return the empty
  saute pan to high heat. Add the olive oil.  When the oil becomes
  hot, add the shrimp.  Stir and toss until the shrimp turn white.
  Add the cilantro sauce.  When the cilantro sauce comes to a boil
  and thickens slightly, add the clams (but not the remaining liquid
  in the bowl) and combine evenly with the sauce. Place the pasta on
  a heated platter or 4 heated dinner plates.  Spoon the seafood and
  sauce on top of the pasta. Sprinkle with cheese and serve at once.

  Suggested Accompaniments: Green bean and walnut salad and a
  ginger-praline mousse.
  
  Recipe by: Hot Pasta, by Hugh Carpenter and Teri Sandison
 

MMMMM


Cheers

YK Jim


... Ramps taste like mildish green onions which cost 49 cents a bunch.

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