Text 11522, 98 rader
Skriven 2014-03-29 23:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: cornybeef 398
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 ML> after we'd all failed to finish our 16-oz prime sirloins, I
 ML> remarked that as Alex and I ate all the fat and left the lean,
 ML> Janet and Swisher did just the opposite. 
 NB> Jack Spratt and his wife played out in real life... :)

But we didn't manage to lick the platter clean, so I got
about 10 oz of leftovers, which I kept in my luggage for
two days before having the opportunity to eat. No tummy
rumbles afterward. Sadly, it would have been 16-18 oz of
leftovers, only Janet and Swisher tossed their scrap fat
in the can before I had the chance to protest. And it
might have been deemed uncouth had I rummaged around in
the garbage for it, though chances are I would have done
so if in private.

 NB> "..and so betwixt the two, you see, they licked the platter clean..."
 NB> Of course, one would have had to have known ahead of time that it
 NB> would play out that way...  :)
 ML> Of course, that would have kept me from having delicious 
 ML> leftovers for breakfast.

Two days later, chased with those Sabritas corn rotini
and Milwaukee's Best Ice, an "adjunct beer," which means
made with grains such as rice or corn in addition to
the proper malted barley. As the Certified Angus beef
had probably been fed mush, it was a most corny meal.
It is noted, by the way, that beef cattle fed with corn
are way more cholesterol-ridden than grass-fed ones.

Tacos de cameron solidaridad
categories: Mexican, shellfish, shrimp, camarones
Serves: 4

36 sm shrimp (U41-50), peeled and deveined
Salt and pepper, to taste
4 oz all-purpose flour
15 oz beer batter (recipe follows)
Vegetable oil for deep frying
4 oz Mexican salsa (recipe follows)
12 soft corn tortillas, heated
6 oz habanero mayonnaise (recipe follows)
12 sprigs fresh cilantro
4 wedges fresh lime
h - For the beer batter
1 c dark beer (Dos Equis, Negra Modelo or Bohemia Dark)
1 c all-purpose flour
2 ts salt
1 ts ground black pepper
h - For the Mexican salsa
3 oz diced plum tomatoes
1 oz diced white onion
1/2 serrano chile, seeded and chopped
1 Tb chopped fresh cilantro
1 Tb lime juice
Salt to taste
h - For the habanero mayonnaise
1 sm fresh habanero chili, stem removed
1 oz white onion
1 garlic clove
1 oz orange juice
1 oz lime juice
5 oz gourmet-quality mayonnaise [how chi-chi]
Salt and pepper to taste
h - Garnish
4 lime wedges
cilantro or parsley sprigs

Season the shrimp with salt and pepper. Coat the shrimp
with flour. Shake off excess flour. Preheat oil in a
deep fryer to 350F. Coat each shrimp in beer batter and
fry until golden brown. Place fried shrimp on a paper
towel to absorb excess oil.

Beer batter (prepare first) - Sift flour into a bowl.
Whisk in the beer until you have a smooth batter.
Season with salt and pepper. Let mix stand for 1 hr.

Place tomatoes, onion, serrano, cilantro and lime juice
in a bowl. Season with salt. Mix well. Let sit 30 min
to allow flavor to develop.

Char the onion and habanero chili in a very hot pan
until black. Place all ingredients in a blender and
blend until smooth. Season with salt and pepper to
taste. Refrigerate until ready to serve. [M's note -
it might do to wear a gas mask for this stage.]

Place 3 warm tortillas on each plate. Top each
tortilla with 3 shrimp. Sprinkle with Mexican salsa
and garnish each tortilla with a sprig of fresh
cilantro. Serve with habanero mayonnaise and a wedge
of fresh lime.

Alexis Bostelmann, Global Traveler Magazine 8/2010

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