Text 30117, 91 rader
Skriven 2012-10-03 23:58:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Loins
=============
-=> Quoting Dave Drum to Jim Weller <=-

 DD> You don't do cod loins?
 
 JW> No, I don't eat the little bits that make the fry. [g]

 DD> Oh. So you don't do ........

 DD> Title: Classic Shad Roe with Bacon

I am not overly fond of roe, not even caviar. So I leave it for those
who do have a taste for it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Oysters Souvenir De Tahaa
 Categories: American, Oysters, Batter, Eggs, Dairy
      Yield: 4 servings
 
           OYSTERS AND BREADING:
     20 md Oysters
      1 c  Bread crumbs
      1 tb Mint, fresh, chopped
      1 tb Thyme, fresh, chopped
      1 tb Marjoram, fresh, chopped
      1 tb Oregano, fresh, chopped
      1 tb Shallots, fresh, chopped
      1 tb Parsley, fresh, chopped
      2 tb Flour
      3 lg Eggs
      1 tb Butter
      1 tb Oil, olive
           CREAM OF SHALLOTS SAUCE:
      8 oz Wine, white, dry
      2 oz Juice, lemon
      4 oz Cream, heavy
      4 oz Butter
      4 tb Shallots, chopped
           Salt
           Pepper
           Oyster juice, from the
           -shucked oysters
           ASSEMBLY:
      4    Shells, oyster, halves
      4    Parsley, sprigs
      2    Limes, halved
      1 tb Chives, chopped
 
  Oysters and Breading: Beat the eggs in a bowl and set aside.  Add
  fresh herbs to the bread crumbs and set aside.  Shuck oysters and
  save juice and shells. Place the oysters on a dry towel.  Sprinkle
  well with flour.  Dip oysters into egg mixture and then into
  crumb/herb mixture.  Place oysters on a dry towel and put them in
  the refrigerator.
  
  Cream of Shallots Sauce: In a saucepan, cook the shallots, white
  wine, oyster juice and lemon juice until all of the liquid has
  evaporated.  Add the cream and bring to a strong boil, whisking
  constantly.  Whip in the small pieces of butter until melted.
  Remove from heat.  Season to taste with salt and pepper. Strain
  through fine sieve into another pan and keep warm.
  
  Assembly: In a large saute pan, add 1 tablespoon of olive oil and
  1 tablespoon of butter.  Heat until the butter sizzles. Add the
  oysters and cook for 1 minute on each side until light brown and
  crispy on the outside. Remove and place the oysters on paper
  towels to soak up some of the fats. Warm serving plates.  Pour
  some of the sauce onto the plates and place an oyster shell in the
  center of the plate with a garnish of parsley and half a lime.
  Arrange the oysters in circular pattern around the garnish. Serve
  immediately.
  
  Source: Great Chefs of San Francisco
  
  Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA
 
MMMMM
 



Cheers

YK Jim


... I've got a super powered "macrowave".

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