Text 13196, 86 rader
Skriven 2014-05-11 00:10:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 13171 av Michael Loo (1:123/140)
Ärende: Re: Lobster 616
=======================
 -=> On 05-10-14  12:10,  Michael Loo <=-
 -=> spoke to Dale Shipp about Lobster 616 <=-

 DS> There are two places nearby I can think of where it might be best to
 DS> purchase lobster.  There is a sea food place in one of the nearby
 DS> village centers called Todays Catch.  It may or may not be open.

 ML> How do the quality and prices compare with those at places
 ML> such as Faidley?

I had never heard of Faidley before.  Looked them up on the web and see
that they are downtown Baltimore.  I could easily check on prices and
availability at both Today's Catch and Wegman's when it is close to the
time.  Could also do a comparison call to Faidley.

 DS> What is wine must?

 ML> It's me after a concert, when wine is an absolute must!

Speaking of humor, NTF (Tm, BF).


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SHRIMP IN GREEK TOMATO SAUCE WITH FETA
 Categories: Seafood, Sauce, Greek
      Yield: 4 Servings
 
  1 1/2 lb Shrimp, peel and devein
    1/2 c  Clam juice or fish stock
    1/2 lb Feta cheese, sliced 1/4"
           -thick, or crumbled cheese
      2 c  Greek tomato sauce

MMMMM---------------------GREEK TOMATO SAUCE--------------------------
      3 tb Olive oil
      1    Yellow onion, peeled and
           -coarsley chopped
      1    Clove garlic, minced
      5    Very ripe tomatoes, cored
           -and coarsley chopped
           -(about 4 1/2 cups)
      2 tb Chopped parsley
      2 ts Whole oregano
      1 c  Dry red wine
      1    Can tomato sauce, 8 oz
    1/4 ts Ground cinnamon
    1/8 ts Allspice
           Salt to taste
           Fresh ground black pepper
 
    Greek Tomato Sauce: Heat olive oil in a large, heavy
  iron skillet; saute onions and garlic together until
  transparent. Add tomatoes, parsley and oregano.
  Simmer, covered, until the tomatoes are very tender,
  20-25 minutes. Add remaining ingredients and cook
  another 20 minutes.
    Sauce keeps well refigerated, for 3-4 days. Makes
  about 6 cups.
  
    Mix 2 cups of the sauce above with the clam juice.
  Place shrimp in the bottom of a heavy skillet or
  casserole. Cover with the sauce and top with the Feta.
  Place skillet on high heat and bring to a fast simmer,
  covered. Reduce heat and cook until shrimp are cooked,
  or about 8-10 minutes. Uncover, stir cheese to mix and
  serve.
  
    May also be baked at 475 deg F, rather than cooked
  on the stove-top. Bake for about 15 minutes,
  uncovered, or until bubbly.
  
    Suggestions: Good served over spiral vegetable
  flavored pasta.
    Substitiue: Rock Shrimp, Scallops or Orange Roughy
  Downloaded from WWW site:
  Gemini & Leo's at www.synapse.net/~gemini/mealmast.html
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:00:30, 11 May 2014
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)