Text 12257, 83 rader
Skriven 2014-04-16 22:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Durian 510
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 ML> You do have a nice big backyard that could be used
 ML> to segregate one if it just happened to appear.
 ML> A durian might have the beneficial effect of scaring
 ML> away deer, squirrels, and raccoons.
 DS> What you say is true, but only if it got back there without being
 DS> anywhere near the inside of the house or our cars.

Yanking your chain, because nobody has done so for a while.

 DS> I also recall taking a package of "durian flavored" cookies to a
 DS> picnic. They were absolutely without any redeeming value (and
 DS> artifically flavored to boot).

Would you rather they were naturally flavored?

 DS> Title: MELITZANOKEFTETHES KROKETES (EGGPLANT CROQUETTES)

Looks good but for the cheese. If someone reminds me,
I'll make cheese-free eggplant croquettes at the picnic.

Turbinado-and-chili-glazed freshwater prawns
categories: shellfish, starter
Serves: 4

h - For the prawns
8 extra-colossal (U/10) whole freshwater prawns
- heads and tails attached (sub tiger prawns)
4 to 5 Tb vegetable oil
1 ts finely minced garlic
1/2 ts chili powder
2 Tb turbinado sugar or brown sugar
2 Tb prawn roe (reserved from prawns)
4 Tb white wine
3 Tb Vietnamese fish sauce, or to taste
h - For the haricot vert and white peach
2 Tb unsalted butter
4 oz haricot vert or blue lake green beans
- trimmed and blanched
1 white peach, peeled and julienned
- substitute persimmon when white peaches are not in season
Kosher salt to taste
black pepper to taste

Turbinado-and-chili-glazed freshwater prawns with
haricot vert and white peach

Shell and devein the prawns leaving the heads and tails
intact. Remove the roe from behind the head and reserve.
Pour 2 Tb of oil into a large skillet. Add the garlic
to the oil and saute over medium-high heat for 15 sec
or until the garlic is a light golden color. Add chili
powder, sugar, and prawn roe. Whisk together until thick
and completely blended, about 30 sec. Over high heat add
the wine and whisk together for 1 min or until slightly
thickened. Add the fish sauce and continue whisking until
the mixture is reduced by half, 1 to 2 min longer. The
sauce should be a light creamy glaze consistency. Set
aside. Keep warm.

In a separate large skillet over medium-high heat, add
2 to 3 Tb of the remaining oil. When the oil is hot,
add the prawns and toss occasionally, until lightly
seared on all sides. Cook until medium-rare (prawn
will feel firm to the touch when pressed). Remove the
prawns and pour out all the oil from the skillet.
Return the prawns to the skillet and pour the sauce
on top. Cook together over medium-high heat until
the sauce glazes the prawns. Keep warm.

In a skillet over medium heat, add the butter. When
hot, but not burning, add the haricot vert. Toss to
cook and coat with the butter, about 1 min or until
tender, but still crisp. Add the peaches, salt, and
pepper; toss until mixed.

Divide and arrange the beans and white peach in the
center of each of four plates. Top each with two
prawns. Pour extra sauce on top and onto the sides
of the plates. Serve hot.

Khai Duong, Ana Mandara, San Francisco
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