Text 4696, 68 rader
Skriven 2010-12-07 23:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: la nina
===============
-=> Quoting Hap Newsom to Nancy Backus <=-


 HN> We're supposed to be having a La Nina
 HN> winter so more snow and rain will be the
 HN> expectation.

Likewise, we have been warned by Environment Canada to anticipate a
colder than average winter here, but so far it hasn't happened.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ina Garten's Kitchen Clambake
 Categories: Sausage, Lobster, Clams, Shrimp, Mussels
      Yield: 6 Servings
 
  1 1/2 lb Kielbasa
      3 c  Chopped yellow onions
      2 c  Chopped well-cleaned leeks;
           The white parts only
    1/4 c  Olive oil
  1 1/2 lb Small potatoes; (red or
           -white)
      1 tb Coarse salt
    1/2 tb Freshly-ground black pepper
      2    Dozen littleneck clams;
           -scrubbed
      1 lb Steamer clams; scrubbed
      2 lb Mussels; cleaned, debearded
  1 1/2 lb Large shrimp in the shell
      3    Lobsters -; (1 1/2 lbs ea)
      2 c  Good dry white wine
 
  Slice the kielbasa diagonally into 1-inch-thick slices. Set aside.
  Saute the onions and leeks in the olive oil in a heavy-bottomed
  16- to 20-quart stockpot on medium heat for 15 minutes, until the
  onions start to brown. Layer the ingredients on top of the onions
  in the stockpot in the following order: potatoes, salt and pepper,
  kielbasa, littleneck clams, steamer clams, mussels, shrimp, and
  lobsters. Pour in the white wine. Cover the pot tightly, and cook
  over medium-high heat until steam just begins to escape from the
  lid, about 15 minutes. Lower the heat to medium, and cook another
  15 minutes. The clambake should be done. Test to be sure the
  potatoes are tender, the lobsters are cooked, and the clams and
  mussels are open.

  Transfer the lobsters to a wooden board, cut them up, and crack
  the claws. Using large slotted spoons, transfer the seafood,
  potatoes, and sausages to a large bowl, and top with the lobsters.
  Strain the broth through a fine sieve; discarding solids. Season
  the broth to taste, and serve immediately in mugs alongside the
  clambake.

  Recipe from Ina Garten
  
MMMMM


Cheers

YK Jim


... Eee there's nowt so funny as folk en't that right.

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