Text 29827, 108 rader
Skriven 2012-09-23 20:58:32 av JIM WELLER (1:123/140)
     Kommentar till en text av 9ALL
Ärende:  fall 1
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Fall is the time to get back to warming soups and stews...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoky Corn And Lobster Stew
 Categories: Smoked, Corn, Lobster, Stews
      Yield: 4 Servings
 
      2 lg Ears corn; unhusked
      7 c  Water
      1 c  Dry white wine
      1 sm Bay leaf
      2 md Leeks
           White and light green parts
           Only; washed
      2 x  1 1/4 lb live lobsters
      1 md Red onion; peeled, quartered
      4    Plum tomatoes; halved length
           -wise and seeded
      6 sm Red potatoes; scrubbed
           And cut into 1-inch cubes
           S&P
      1 tb Chopped fresh basil
           Hot pepper sauce
 
  In a bowl of cold water, soak corn for 30 minutes. Meanwhile, in a
  large pot, combine 7 cups water, wine, bay leaf and 1 leek; bring
  to a boil. Add lobsters and cover. Cook until lobsters turn bright
  red, about 10 minutes. Transfer lobsters to a cutting board.
  Reserve liquid.
  
  Twist off lobster tails and claws. Using kitchen shears, cut
  underside of tail shells in half; pull out meat. Crack claws with
  a nutcracker or hammer and remove meat. Cut lobster meat into
  1/2-inch pieces. Place in a bowl, cover and refrigerate. Return
  
  Prepare a charcoal fire or preheat a gas grill. Using a
  long-handled barbecue brush, lightly oil the grill rack. Drain
  corn and grill with remaining leek, onion and tomatoes, turning
  occasionally, until charred, 4 to 5 minutes. Remove leek, onion
  and tomatoes. Grill corn 3 to 4 minutes longer.

  Husk corn and cut kernels from cobs. Add to reserved lobster meat.
  Add husks and cobs to reserved liquid.
  
  Remove skins from tomatoes and add skins to reserved liquid along
  with half of the onion. Coarsely chop tomato flesh, grilled leek
  and remaining onion half and place in a small bowl. Cover and
  refrigerate.
  
  Bring cooking liquid to a boil over high heat. Cook until reduced
  to 4 cups, 25 to 30 minutes. Pour through a fine sieve into a
  4-quart pot. Add reserved tomato mixture, potatoes, salt and
  pepper. Cook over medium heat until potatoes are tender, 15 to
  
  Add reserved lobster and corn, reduce heat to low and simmer until
  heated through, about 2 minutes. Season with salt and pepper. Stir
  m basil. Serve in wide soup bowls, passing hot sauce separately.
  
  Makes about 6 1/2 cups.
  
  Recipe by: Eating Well, July/August 1997

  Posted by Gail Shermeyer
 
MMMMM

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

     Title: Christian's Danish Apple Soup I
Categories: Danish, Fruit, Soups, Curry
  Servings: 6

  1 1/2 lb apples
      5    whole cloves 
  2 1/2 qt water
      1 ts lemon juice 
      2 c  white wine 
      1    stick cinnamon 
      2 TB cornstarch 
      1 ts curry powder 
    1/2 c  whipping cream
      3 TB sugar 
      1 TB butter 
    1/8 ts salt 

Simmer apple peels, cloves, cinnamon and water 30 minutes. Sprinkle
lemon juice over cored apple halves. Retain broth, but discard peels
and spices. Add apple slices and wine. Simmer 30 minutes. Puree
apple mixture in blender, adding cornstarch and curry during
processing. Pour into saucepan. Stir in cream, cuger, butter and
salt. Boil over medium heat until thickened. Serve hot.


  From: Christian's Danish Recipes      
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... I'll use different chiles... something that won't kill me!

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