Text 33354, 110 rader
Skriven 2013-02-04 16:54:16 av Janis Kracht (1:261/38)
  Kommentar till text 33353 av Dave Drum (1:18/200.0)
Ärende: Gourmet 1574
====================
Hi Dave,

>> I've made one similar to that one a few times ... not often as clams in the
>> Great American Outback are in rather short supply.

>> Sure, I can understand that one.. normally I grab a couple of cans of
>> clams when I'd go food shopping.  Easier to store and all that.. Also,
>> you can get canned baby clams which make a great clam sauce.

> (whacks forehead with heel of hand) Why didn't I think of that.

haha.. because you've passed by them a bazillion times? :)

> I thought of
> mussels - which are more available locally.

When we were in Louisville, you could get frozen mussels on the half-shell,
from Australia I think.. they sure were not as good as fresh mussels but when
you were desperate for something you loved it worked for me (g).


>> MMMMM----- Recipe via Meal-Master (tm) v8.06

>> Title: Spaghetti w/Red Clam Sauce
>> Categories: Seafood, Pasta, Vegetables, Chilies
>> Yield: 5 servings

>> 1/3 c  Olive oil
>> 3 cl (large) garlic; chopped
>> 1/2 ts hot red-pepper flakes; or
>> - more to taste

>> Yeah.. Red pepper flakes in tomato seafood sauces are a necessity (g).
>> Really makes a difference.

> Well, yeah. Everyone who has tastebuds knows that.   Bv)=

hehe.. true :) Did you ever sprinkle red pepper flakes on Pizza?  Both Ron and
I did that all the time when we were eh.. kids Lol.  We still do.. :)

>> And this one is also essentially the same as what I do here.

>> The only difference is the sauce and the spaghetti are always kept
>> separate, the sauce being ladled onto each dish of spaghetti; served in
>> large bowls rather than flat plates.  When the spaghetti or linguine is
>> drained, it's put into a very large bowl, and either a small amount of
>> sauce or olive oil is added to prevent sticking.

>I've done it both ways - can't say which I prefer. But, if I were doing it wit
> "shucked" clams from a can I'd probably go ahead and toss it all together. Do
> you put a glug of oil in the pasta water as well? I usually do that, too.

Don't make me cry.. (G).. I USED to do it all the time.  Not only did the
macaroni stick less, but the pasta water was great in things like Aioli (garlic
sauce). Since switing to all this non-gluten stuff, well, any oil of any kind
in the water seems to make it kinda like glue.. :(

> MMMMM----- Recipe via Meal-Master (tm) v8.02

> Title: Simple Veal Piccata
> Categories: Five, Beef, Citrus
> Yield: 6 servings

> 1 c  Flour
> Salt & fresh ground pepper
> 1 1/2 lb Veal cutlets
> 8 tb Unsalted butter
> 1    Lemon
> 3 tb Minced parsley

> SEASON FLOUR WITH SALT AND PEPPER. Dredge cutlets in
> seasoned flour.


Definitely a great one :)  mushrooms allowed? (g)

===Veal Piccata===

12 veal Scallops
salt
pepper
1/2 cup flour
1/4 cup olive oil
2 Tablespoons butter
3 Tablespoons  broth
Zest of one lemon
Juice of one lemon
3 Tablespoons fresh parsley
2 Tablespoons Parmesan cheese
1/2 lb. mushrooms sliced, or more if desired.

Gently pound veal between two pieces of  plastic wrap until thin. Sprinkle with
salt and pepper.  Dredge with flour.

Heat oil in frying pan.  Add veal and fry until brown.  Remove the veal when
brown to a platter.  Drain oil from frying pan.  Add the butter and mushrooms
and saute the mushrooms.

Add the  broth, lemon juice, lemon zest and parsley.

Heat the sauce.  Spoon over veal and sprinkle with parmesean. Serve with
Fettucini.
===


Take care,
Janis

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