Text 2863, 86 rader
Skriven 2010-10-18 05:26:00 av Dave Drum (1:124/311)
Ärende: SF Gate 741
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chilled Corn Chowder W/Shrimp
 Categories: Soups, Seafood, Vegetables, Wine
      Yield: 6 servings
 
      8    Ears of corn; husks, silks
           - removed
      2 tb Extra virgin olive oil
    1/2 c  Yellow onion; fine chopped
    1/4 c  Dry, unoaked white wine
      2 ts Marsala
      4 oz Peeled russet potato; small
           - dice
  1 1/2 c  Chicken broth
    3/4 c  Whole milk
    1/2 ts Grated fresh ginger
           Kosher salt & pepper
           Lemon juice; if needed
      1 tb Minced shallots
  1 1/4 ts Minced fresh tarragon and/or
           - sliced basil + a few whole
           - leaves for garnish
     12 oz Cooked shrimp
           Parmesan crostini or
           - croutons (opt)
           Diced avocado (opt)
 
  The chowder and corn kernels can be prepared a day ahead and
  refrigerated. Try serving the corn garnish warm, as it
  provides a nice contrast to the cold chowder. Thin the
  chilled chowder with additional broth, milk or water and
  adjust seasoning if needed.
  
  Cut off the corn kernels, but don't cut too deeply (see
  Note). There will be about 4 cups of kernels; set aside. Use
  a spoon to scrape the cobs, saving the corn scrapings.
  
  In a medium-size pot, heat 1 1/2 teaspoons of the oil over
  medium heat. Add the onion and cook until soft and
  translucent. Add the wine and Marsala; reduce by half. Add
  the potato to the pot along with the broth, milk, ginger,
  corn scrapings and all but 1 generous cup of the corn
  kernels. Season with salt and pepper. Cover and simmer until
  potatoes and corn are tender.
  
  Let the mixture cool slightly then process in a blender or
  with an immersion blender until fairly smooth -- there
  should still be some texture. If the corn is very sweet, a
  squeeze of lemon juice will help the balance. Let cool to
  room temperature and refrigerate.
  
  Heat the remaining 1/2 tablespoon of oil in a small skillet
  over medium heat. Add the shallots and cook until softened.
  Add the reserved kernels and cook until just tender. Season
  with salt and pepper; set aside.
  
  Just before serving, taste the chowder and adjust seasoning.
  Stir in the tarragon and/or basil. To serve, ladle the
  chowder into bowls; top with the shrimp and reserved
  corn-shallot garnish. Garnish with the whole herb leaves
  and, if you like, the optional garnishes.
  
  Note: Microwave the corn-on-the-cob for a few minutes to
  facilitate cutting off the kernels.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 15 August 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... WORK - a four letter word that is, at root, worse than the F-bomb!
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)