Text 34582, 105 rader
Skriven 2013-03-09 09:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: alcool 221
==================
 -> Elk hash for breakfast!
 -> Sounds very interesting.
 -> We've got to try it.
 HN> And it's a bar as well so you
 HN> can get more than a beer with
 HN> your breakfast! (wink)

IT's a deal.

 -> Loyalty conflict.
 HN> Not at all, weekdays's DOA 
 HN> doesn't open till around 11
 HN> weekends it's open at 8am..
 HN> Weekends at Shakabra are so
 HN> crowded we often refuse to
 HN> go there.

Fair enough. I remember going there with you and
Annie, and it was crowded and chaotic. Kind of
nice, though. Next time, DOA it is.

 -> Burgers are easy -
 -> Good meat and plenty of heat
 -> Just don't overcook!
 HN> Ahhh the best of meals!

Caramelized patty
Oozing red deliciousness.
Ah, the best of meals.

==
 HN> I still have my Playboy Club Key
 HN> somewhere around here. Had it for 
 HN> several years but had nowhere to 

It's probably worth more as a collector's item
than anything else. Last I heard there weren't
any clubs left in the States. Closest thing to
it is the Gaslamp Club in Chicago, where I used
to take Lilli and/or Roger the Dodger.

 HN> use it...Only used it twice
 HN> San Francisco and Jamaica. Jamaica
 HN> was awesome for several reasons!

I'll bet.

RICE PILAF VALENZIANA
categories: celebrity, starch, main
serves: 6

1 red bell pepper, halved and seeded
3 1/2 c chicken broth
4 Tb unsalted butter
1 sm onion, peeled and halved
2 c short-grain rice, preferably carnaroli, vialone nano, or Arborio
Kosher salt
1/4 c extra virgin olive oil
1 clove garlic, peeled and lightly crushed
1/2 lb shiitake mushrooms, thinly sliced
1 lb md shrimp, shelled, deveined and cut in half
2 Tb chopped parsley
2 Tb brandy
1/3 c canned crushed tomatoes
1/2 ts curry powder
1 pn powdered saffron
1/8 ts cayenne pepper
freshly ground black pepper

Heat a broiler with a rack 3" from the heating element. Place
the pepper halves, cut side down, on a baking sheet, and broil
until the entire surface is blackened. Put the pepper into a
paper bag, and fold the top to seal. Leave the peppers in the
bag until cool, 20-30 min. Peel the peppers, and cut into 1/4"
dice. Reserve.

Heat the oven to 350 F.

In a saucepan, bring the chicken broth to a boil; then, reduce
the heat to low and keep the broth at a simmer.

In a casserole or Dutch oven, melt the butter over med heat.
Add onion, and saute until the surface is slightly softened
but not browned, about 4 min. Add rice, and stir for 2 min.
Add the simmering broth, and salt to taste. Return to a boil,
then remove from heat. Cover the pan with a sheet of foil,
and top with the lid. Place in the oven, and bake 11 min.

While the rice is baking, place a saute pan over med heat,
and add olive oil. Add garlic, saute for 30 sec, then remove
and discard it. Add mushrooms, and saute until lightly brown
and dry, about 4 min. Add shrimp and reserved bell pepper.
Saute to sear the shrimp, about 2 min. Stir in parsley. Flame
with brandy, swirling pan until flames die out. Add crushed
tomatoes, curry, saffron, cayenne, and black pepper to taste.
Season with salt. Saute for 1 min more.

Add mushroom mixture to pan of baked rice. Toss to combine.
Serve immediately.

Adapted from Harry Cipriani
New York Times 10-7-98
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