Text 5690, 147 rader
Skriven 2011-01-11 07:13:00 av Dave Drum (49364.cooking)
   Kommentar till text 5683 av JIM WELLER (1:123/140)
Ärende: Labels
==============
-=> JIM WELLER wrote to DALE SHIPP <=-

 JW> Leopard Frog Kiss & Tell

 DS> Our friend Hap might like to have the label:-}}  He collects things
 DS> frog, sort of like Gail collects things owl.

 JW> Roslind, being French and having a sense of humour, is also a frog
 JW> collector and already snagged it. Hap can have the next label, if
 JW> there ever is a next bottle.

 JW> Raine tells me it was a special order just for Christmas and a
 JW> single case allotment, not to be repeated until next year.... if her
 JW> store can even get a case next year as it becomes more famous and
 JW> the price goes up.

What's the chance someone could write to the winery and request a couple
examples of the label? If accompanied by a sufficiently "gushy" note you might
be surprised.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Curried Frogs' Legs - Ech Nau Ca-Ri
 Categories: Exotic, Poultry, Oriental, Curry, Pasta
      Yield: 4 servings


      4    Pairs of jumbo frog's legs
      1    Stalk fresh lemon grass
           +=OR=+
      1 tb Dried lemon grass
      2    Fresh red chilies; seeded
           - sliced
      2    Shallots; sliced
      2 cl Garlic; crushed
  1 1/2 ts Sugar
      1 ts Curry paste
      2 ts Curry powder
    1/4 ts Salt
      2 tb Nuoc mam (fish sauce)
      2 oz Cellophane noodles
      2 tb Vegetable oil
      1 sm Onion; chopped
      1 c  Chicken broth
    1/2 c  Coconut milk or heavy cream
      1 ts Cornstarch
           Fresh ground black pepper
           Coriander sprigs; garnish

  This delicious lemon grass and coconut-laced curry comes
  from southern Vietnam. If you prefer a very hot curry,
  simply use more chile peppers.

  Cut the frogs' legs into bite-size pieces. Rinse with cold
  water to remove any chipped bones. Pat dry and refrigerate.

  If you are using fresh lemon grass, discard the outer leaves
  and upper half of the stalk. Cut into thin slices and finely
  chop. If you are using dried lemon grass, soak it in warm
  water for 1 hour. Drain and finely chop.

  In a blender, combine the lemon grass with the chilies,
  shallots, garlic, sugar, curry paste, curry powder, salt and
  1 tablespoon of the fish sauce. Process to a very fine
  paste. Rub the paste over the frogs' legs. Cover and
  refrigerate for 30 minutes.

  Meanwhile, soak the cellophane noodles in warm water for 30
  minutes. Drain. Cut into 2-inch sections.

  Heat the oil in a saucepan over moderate heat. Add the onion
  and saute until translucent. Add the frogs' legs and brown
  well on all sides, about 3 minutes. Add the chicken broth
  and bring to a boil. Reduce the heat, cover and simmer for
  15 minutes.

  Uncover the pan and add the coconut milk, the cornstarch
  diluted in 1 tablespoon of cold water and the remaining 1
  table- spoon fish sauce. Cook, stirring, until the sauce
  thickens, about 15 minutes.

  Add the cellophane noodles and bring the mixture to a boil.
  Remove from the heat.

  Sprinkle with black pepper and garnish with coriander
  sprigs.

  Serve immediately with rice, French bread or over rice
  noodles.

  Note: Instead of discarding the upper half of the lemon
  grass, crush it and cook it with the frogs' legs for extra
  flavor. Remove the stalk before serving.

  Yield: 4 servings.

  Posted by: Stephen Ceideburg

  From "The Foods of Vietnam" by Nicole Rauthier.

  Uncle Dirty Dave's Archives
  
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Stuffed Frogs
 Categories: Exotics, Pork, Asian
      Yield: 2 servings
 
      6 lg Edible frogs; skinned, whole
      1 c  Fine chopped pork
    1/2    Head garlic; chopped fine
    1/4    Vinegar
      1 ts (heaping) brown sugar
           Salt & pepper
 
  And just when you all thought it was safe to go back into
  the water... The infamous clothesline-dried frog recipe!
  
  Mix pork with garlic, vinegar and seasonings. Stuff body
  cavities of well cleaned frogs. Rub with seasoning and
  hang in the sun to dry. Fry in deep, hot fat until frogs
  are a golden brown.
  
  From "Recipes of the Philippines" compiled and edited by
  Enriqueta David-Perez, 1962. Capitol Publishing House,
  Quezon City.
  
  Posted by Stephen Ceideberg; July 9 1992.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Idleness is not doing nothing. Idleness is being free to do anything.
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: :::The Holodeck BBS:::  Telnet://holo.homeip.net (1:261/1381)