Text 3711, 96 rader
Skriven 2010-11-12 20:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: good 726
================
 JW> Meat and potatoes are very good food. I have them often, frequently
 JW> together. [g]

I prefer the meat to the potatoes. Today I made greatest
chicken recipe again and served it with leftover potatoes:
had to go back for more creamy sauce to help the taters down.

 JW> I wondered if there even is such a thing as Peruvian tarragon.
 ML> I read that as tarragon Peruvian potato mash
 JW> I read it as all very silly, as is the whole concept, decor and
 JW> menu. Self proclaimed Disneyfied Star Trek food, bah! Lilli is a
 JW> very sensible girl.

Most of the time. Today she posted a 28-photo album entitled
"travel," but 25 of the photos featured me and the other 3 were
of places we've been together. Uh oh. Lucky I like her.

 JW> The "chef's creation of the day" OTOH was an "unctuous braised
 JW> oxtail stuffed ravioli luxuriously bathed in a fruited veal
 JW> reduction with fire roasted asparagus" (16 words, 30 syllables and 6
 JW> superfluous qualifiers) was a disaster
 ML> Very sad, but I'm laughing anyway.
 JW> I'm laughing now, looking back on it.

If I were to order it (I do like braised beef) I'd ask for it
to be not so luxuriously bathed. Too bad about the oxtail being
undercooked, though.

 JW> but I'd still go back for their well executed fried maki.

Pardon me for being just a little leery of fried maki.

 JW> ... Bailouts? People crashing a bus driving blindfolded should not
 JW> get a new bus.

Problem is if this bus is the only way to get from here to there.

Pan-Roasted Sea Scallops With Mushrooms
cat: celebrity, main
servings: 4

h - For the mushrooms
About 4 1/2 Tb extra-virgin olive oil
1 1/2 to 2 lb mixed mushrooms,
- stems trimmed and discarded, caps
- thickly sliced Kosher salt and
freshly ground black pepper to taste
1 or 2 shallots, finely chopped
2 garlic cloves, finely chopped
2 Tb unsalted butter
1 1/2 to 2 Tb fresh thyme leaves
About 2 Tb chopped fresh tarragon (optional)
h- For the scallops
16 to 24 sea scallops
Salt and freshly ground black pepper
2 Tb peanut oil
3 Tb unsalted butter

For the mushrooms: You will need to cook the mushrooms in
batches. In a large, heavy skillet over medium-high heat,
heat about 1 1/2 Tb of the olive oil until it shimmers.
Add just enough mushrooms to barely cover the bottom of
the skillet (you should be able to see the pan between
the mushrooms) and season with salt and pepper. Cook,
without touching, for about 2 min. Add about a third of
the shallots, garlic, butter, thyme and tarragon. Cook,
turning gently and occasionally, until the mushrooms
are tender, about 2 min. Transfer to a paper towel; set
aside. Wipe out the skillet and repeat with a second
batch of oil, mushrooms, shallots, garlic, butter,
thyme and tarragon. Wipe out the skillet and repeat
with a third batch. If there are still mushrooms to be
cooked, cook them in the same manner in some additional
olive oil and then add them to the rest of the mushrooms.

For the scallops: Pat the scallops dry. Season on both
sides with salt and pepper to taste. In a large skillet
over medium-high heat, heat the peanut oil until it
sizzles but does not smoke. Add the scallops in batches,
if necessary, and cook, without touching, until browned
on 1 side, 2 to 3 min. Using tongs or a spatula, gently
turn the scallops. Add 1 Tb of the butter to the skillet
and cook, basting the scallops with the butter, until
the scallops are opaque throughout, 1 to 3 min,
depending on the size. Transfer to individual plates;
set aside.

Add the remaining 2 Tb butter to the skillet, reduce the
heat to medium, add the mushroom mixture, and cook,
stirring gently, just until heated through. Serve
immediately.

Adapted from Think Like a Chef by Tom Colicchio
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