Text 5556, 78 rader
Skriven 2011-01-05 22:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: submarines
==================
Back in Dec. you said...

 GJ> I have heard that there are not enough
 GJ> submariners to man all the boats we have, so if they were all in
 GJ> working order at the same time they still couldn't all put to sea.

West Edmonton Mall is the largest shopping mall in North America
(6 million square feet); it has an indoor wave pool, an amusement
park with 24 rides, a full size skating rink, a hotel, a casino, 800
stores and 20,000 parking spaces. There are about 22,000 employees,
more than the entire population of Yellowknife.

There's an an indoor lake which contains a salt-water habitat with
porpoises, sea lions and a replica of the Santa Maria. That lake has
more submarines, cute little yellow ones that kids can ride in, than
the Canadian Navy.
                   
 GJ> Me for King!

Good idea. You can run Australia under my direction when I become
emperor and supreme overlord.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Grilled Or Broiled Scallops With Basil Stuffing   
Categories: Scallops, Herbs, Stuffing
  Servings: 4

    1/2 c  fresh basil leaves
      1    clove garlic, peeled
      1 ts salt
    1/4 ts freshly ground black pepper
    1/3 c  plus 1 tb extra virgin olive
           oil
  1 1/2 lb large sea scallops
           Lemon wedges for serving

Even though it's super-easy to split and fill scallops, the results
are guaranteed to impress.

Other seafood you can use: shrimp (split lengthwise for stuffing);
monkfish cut crosswise into thick medallions.

1. Mince the basil, garlic, salt, and pepper together until very
fine, almost a puree (a food processor won't really help you much
here). Mix in a small bowl or cup with 1 tablespoon of the olive
oil.

2. Make a deep horizontal slit in the side of each scallop, but
don't cut all the way through. Fill each scallop with about 1/2
teaspoon of the basil mixture; close. Pour the remaining oil onto a
plate or pan and turn the scallops in it. Let them sit while you
heat a charcoal or gas grill or the broiler until very hot and put
the rack about 4 inches from the heat source.

3. Put the scallops on the grill or under the broiler (don't pour
the remaining oil over them, as it will catch fire), and grill or
broil for 2 to 3 minutes per side, no more. Serve immediately, with
lemon wedges.

Recipe from: How to Cook Everything.

  From: Mark Bittman                    
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... If Zombies attack be sure to buy a gun. In fact, buy several.

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