Text 33507, 165 rader
Skriven 2013-02-09 07:56:00 av Dave Drum (63677.cooking)
  Kommentar till text 33470 av Ruth Haffly (1:396/45.28)
Ärende: Think local
===================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> As would we all ... but, living where I do "local" is not within 750
 DD> miles of shrimp. So I eat what is there - avoiding the Southeast Asian

 RH> Sigh! I'm about 100 miles from the ocean.

 DD> Which puts you 7 times closer to fresh, locally caught seafood than I
 DD> can ever hope for without shifting house. Now, if you wind up back in
 DD> south Aridzona ... we'll be in the same boat, near enough.

 RH> Until CA falls into the ocean from the monster earthquake. Then we'll
 RH> have beachfront property. Don't know how good the shrimping will be
 RH> tho.

I read a piece of short speculative fiction (don't call it Sci-Fi) about a
famous school in Pasadena, CA and the earthquake lab there. Seems that the
people in the lab had determined that the upcoming "more than a tremor"
earthquake was going to be "The big one, Elizabeth" and that half of the lab
would fall into the ocean because the fault line ran right through the lab. 

Well, the quake came. And our hero got tangled up in a bunch of apparatus
trying to rescue his girl friend. They were hanging on to each other as the
ground heaved and shook and babbling things like "It's been nice knowing you"
etc. Expecting to die at any second. Then the shaking stopped and the pair
gathered themselves up - heading for the eastern part of the lab to join their
co-workers in the parking lot. When they opened the door they saw a few feet of
asphalt parking lot to the east .... and ocean to the horizon.

Either way it falls there will be California spiny lobster and abalone
available.
 
 DD> shrimp unless it is endorsed by the Aquaculture Stewardship Council
 DD> and has a COOL (Country of Origin Label) as required since April 2005.
 DD> Seafood sold in stores and markets in the United States has had to be
 DD> identified with COOL. This law also requires seafood to be labeled as
 DD> to whether it was wild caught or farmed.

 RH> Good way to know fast, what you're getting.

 DD> I don't want Vietnamese shrimp raised on pig poo and weird
 DD> antibiotics. Or shrimp kept "fresh' with formalin, etc.

 RH> GAG! I avoid that too.

 DD> Also why I do not do tilapia. Unless it is U.S. farmed.

 RH> We don't do either tilapia or catfish. Did have some tilapia in Israel;
 RH> it was raised on a kibbutz that specialises in aquaculture of tilapia,
 RH> or as they called it, St. Peter's fish.

I know the guy who pretty much invented catfish farming in the US. The only
problem I have with farmed catfish is that sometimes I will hit a blob of fish
fat -- which is strong tasting and (to my taster) nasty in extremis. Of course
catfish is pretty common in the lakes, ponds and streams around here - and
quite easy to "wild" catch. It helps that I grew up catching and eating yellow
belly and channel catfish.

 DD> I wish we had a Whole Foods here ...

 RH> I'm glad there are 2 in Raleigh.

 DD> My nearest one is 65 miles north ... in a smaller metro area (go
 DD> figger). IIRC W.F. is about 20 miles or so from Raleigh. A much more
 DD> do-able trip.

 RH> Definately more do-able! The newer Whole Foods is on the same road as
 RH> our doctor's office, several miles up toward 540. We usually hit up the
 RH> store on the way home.

I find that I mis-spoke. The nearest Whole Foods are in the Indianapolis, IN
area (closer than Chicago to me) and one in St. Louis, MO. 

The store I saw in passing was a Fresh Market - which I also wish we had one of
here.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Pacific Spiny Lobster
 Categories: Seafood, Vegetables, Sauces,
      Yield: 6 servings

      6    (1 1/2 lb ea) Fresh Pacific
           - Spiny Lobsters
      1 c  Olive oil
    1/2 c  Minced ginger
           Salt & fresh white pepper

MMMMM------------------------VEGETABLES-----------------------------
      1 c  Fresh peas; cleaned
     12    Baby carrots; peeled,
           - blanched
     18    Pearl onions
      2 tb Olive oil
      2 tb Unsalted butter

MMMMM--------------------------SAUCES-------------------------------
      1    Carrot; peeled, sliced thin
      2 c  Chicken stock
      2 tb Cold unsalted butter
      1 c  Lobster Stock
    1/4 c  Heavy cream
      2 tb Cold unsalted butter

  Pacific Spiny Lobster season runs from the beginning of
  October through March. For a more rustic presentation,
  serve the lobsters in the shell, that way you can also
  suck out the leg meat.

  For the Lobsters: Bring a large pot of heavily salted
  water to boil. Place the lobsters in the boiling water for
  3 minutes, remove and place on a sheet pan to cool to room
  temperature. Once cool, split the lobsters in half with a
  knife and clean out the headspace. Refrigerate until ready
  to grill.

  Combine the oil and ginger in a pot and bring just to a
  simmer. Remove from the heat and let stand until cool.
  Refrigerate. This can be made days in advance. 

  You can stop here if you like. - UDD

  For the Vegetables: Preheat oven to 375øF/190øC. With a
  knife remove the stem end of the pearl onions. Toss with
  the olive oil and place on a sheet pan, then place in the
  oven for 8-10 minutes or until slightly soft. Remove, cool
  and slip off the outer peel and reserve. When ready to
  serve, heat the carrots and onions in the butter and 2 T
  water. When hot, add the peas and heat just until tender.
  Season with salt and fresh white pepper.

  For the Sauces: Combine the sliced carrots and chicken
  stock in a pot and bring to a simmer over medium heat.
  Simmer until carrots are completely soft. Puree in a
  blender and pass through a fine meshed sieve. Reserve. For
  the lobster sauce, bring the lobster stock to a simmer,
  add the cream and reduce to sauce like consistency.
  Reserve. When ready to serve, heat both sauces to a simmer
  in separate saucepots. Add the butter and emulsify using
  an immersion blender.

  To Serve: Preheat the grill. Remove the lobsters from the
  refrigerator, season well and brush with the ginger oil.
  Place on the grill meat side down and grill 3-4 minutes
  turning once. Turn the lobsters over and baste again with
  the ginger oil. Continue to grill them shell side down
  until cooked but still slightly opaque in the center 2-3
  minutes. Remove from the grill and set aside to rest while
  you plate the vegetables.

  In the center of each plate divide the vegetable mixture.
  Remove the lobster tail meat from the shell and place on
  top of the vegetables. Spoon the sauces around the
  lobsters and serve.

  From: http://www.georgesatthecove.com

  Uncle Dirty Dave's Archives

MMMMM

... How can a nation be great if its bread tastes like wet Kleenex?-Julia Child
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