Text 2940, 109 rader
Skriven 2010-10-22 01:56:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Cornish Pasties
===========================
 -=> On 10-20-10  22:23,  Jim Weller <=-
 -=> spoke to Eleanor Creighton about Cornish Pasties <=-

 EC> Maybe she should talk to the Brits then.

 JW> The Cornish care not what the English do. [g]
 
NTF (Tm-BF).  You remind me of a conversation I had in the months before
we moved to England.  I had been told that Great Britain was not the
same as England, but included Scotland, Wales and Northern Ireland as
well as England -- and that all of those were somewhat different in
accents and customs.  I was riding with a few guys, one of whom was
British.  I said to him "I don't quite recognize your accent, are you
English or Scottish?"  He stiffened and in a firm voice replied
"Neither, I'm from York".

I did acquire a taste for a number of things like pasties and other
British dishes, such as steak & kidney pie and mixed grill (including
kidneys).  Gail never did like either of those.  Kidneys were something
that we used to buy for cat food in days gone by.

This recipe below has too much filling ingredients to qualify as a crab
cake by Maryland standards.

While we were on our cruise, one time they served an appetizer that was
called "crab cake".  I tried it, but not with any great expectations.  I
was right!  It was about a 2 1/2 inch diameter cake about 1 inch tall.
I'd be surprised if the amount of crab in it was more than one
tablespoon.  The rest was a seafood flavored filling.   If they had
called it crab souffle, they would have not been stretching it too much
-- but by no stretch of the imagination was it a decent crab cake in my
view.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Thai Spice's Crab Cakes
 Categories: Seafood, Thai
      Yield: 4 servings
 
      3 c  (2 lbs) lump crabmeat,
           -picked over
      2    Eggs, beaten
      1 c  Yellow onion, minced
      1 tb Cilantro, chopped (stems
           -only)
      1 ts Garlic, chopped
      1 ts Black pepper, ground
      1 tb All-purpose flour
      1 tb Light soy sauce
      1 tb Oyster sauce
           -non-stick vegetable spray
  1 1/2 c  White cabbage, shredded
    1/4 c  Carrot, shredded
      1 c  Vegetable OR peanut oil
      2    Eggs, beaten
      1 c  Breadcrumbs
    1/2 c  Siracha chill sauce (for
           -dipping -- see NOTE)
 
  In a large bowl, combine the crabmeat, the first 2 eggs, the
  onion, cilantro, garlic, black pepper, flour, soy sauce, and
  oyster sauce.  Set the mixture aside in a cool place.
  
  In a wide, deep kettle, arrange a steamer rack.  Add water to
  a level 2-inches below the rack.  Over medium-high heat, bring
  the water to a boil.
  
  Using the non-stick spray, spray 6, 3/4 cup ramekins.  Fill the
  coated ramekins with the crabmeat mixture.  Place the ramekins on
  the steamer rack.  Cover the kettle and cook until done, about 20
  minutes.
  
  While the crab mixture steams, in a bowl, toss the cabbage and
  carrots together.  Cover the bowl with plastic wrap and set aside
  in a cool place.
  
  Remove the ramekins from the steamer and allow them to cool
  completely.  Run a thin knife around the edges of the crab cakes,
  then invert the onto a large platter.  Set aside.
  
  In a large skillet, heat the oil to 325 degrees F.
  
  Dip the crab cakes into the remaining 2 eggs and then into the
  breadcrumbs.  Fry the cakes until they are golden and crisp,
  about 45 seconds to 1 minute on each side.
  
  TO SERVE,  Divide the crab cakes 2 per plate.  Garnish with the
  cabbage/carrot mixture.  Serve with the siracha sauce on the
  side.
  
  Makes 3 servings.
  
  NOTE:  Thai Spice serve Huy Fong brand siracha chili sauce,
  available in Asian Markets.
  
  Recipe by: Chef/Owner Orasinee Ratana-Aporn of Thai Spice, 5117
  Kelvin, Rice Village, Texas
  From: David Pileggi                   Date: 07-19-01
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:08:31, 22 Oct 2010
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)