Text 3884, 83 rader
Skriven 2010-11-17 06:04:04 av Michael Loo (1:18/200.0)
   Kommentar till text 3775 av Jim Weller (1:123/140)
Ärende: too hot 748
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 JW> I overdid it by about an hour
 ML> I'd have bundled it into the 500 oven
 ML> and turned off the heat immediately.
 JW> Like Buddha, I seek the middle way.

Lesson 1. Don't listen to Buddha when cooking meat.
Lesson 2. Listen to me when cooking meat.
General lesson. Don't pay attention to Buddha, he's a vegetarian.

 JW> I read that they are about 6 inches claw to claw and yield maybe 2
 JW> ounces of meat, net. Consider the 12 foot, 40 pound Japanese
 JW> spider crab for your next picnic get together!

Bear in mind there would probably be only 20 lb of edible meat in one
of those. Even so, though, we'd need to find Bodle to help with that.

--mm
Ravioli of Lobster with Tomato and Basil
cat: appetizer, seafood
yield: 24

200 g raw scallops
1/3 ts finely chopped fresh tarragon
1 tb finely chopped chives
1 egg white
300 ml cream, chilled
Salt and black pepper to taste
200 g cooked lobster meat
- finely diced and chilled
24 gow chee or won ton wrappers
24 squares of toasted nori (2 cm on a side)
Japanese seaweed (wakame and ogo) to garnish
4 ts flying fish roe to garnish
A little vegetable oil
h - Tomato and Basil Dressing
100 ml extra virgin olive oil
1 1/2 tb rice vinegar
1/2 c finely diced, seeded and peeled tomato
1 ts coriander powder
1/2 ts finely chopped basil
1/4 ts finely chopped garlic
Salt and white pepper to taste
1 pn sugar

Chop the scallops coarsely and blend to a paste with the
tarragon, chives, and egg white, gradually adding the cream
in a thin stream while the motor is still running. When the
cream is incorporated, season with salt and pepper. Stir in
the lobster and leave to chill.

Prepare the tomato and basil dressing by stirring all
ingredients together. Prepare the wakame and ogo seaweeds
by rinsing and soaking separately in cold water for 10 min.
Drain thoroughly and shred the wakame finely. Lay out the
wrappers and top each with a square of nori. Put a spoonful
of the seafood filling in the centre of each. Wet the edges
of the wrapper with a finger dipped in water and lay
another piece of gow gee on top, pressing the edges gently
to seal. Bring a large saucepan full of salted water to the
boil, then add the vegetable oil and ravioli. Lower the
heat to just below boiling and gently simmer the ravioli
for about 5 min. It is important not to let the water boil
rapidly or it will spoil the texture and appearance of the
ravioli. Drain the cooked ravioli.

To serve: Put some shredded wakame on the bottom of each
plate, top with ravioli, and pour over the prepared sauce.
Garnish with a little ogo seaweed and 1 ts of flying fish
roe per serve.

Tetsuya's Comment: These delicate ravioli are stuffed with
lobster and scallops, although a combination of prawns and
good quality white fish could be used if preferred. It is
important to chill the seafood and cream thoroughly before
making the ravioli filling.

By Tetsuya Wakuda

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 * Origin: Paragon BBS - paragon.darktech.org - 423.926.7999 (1:18/200)