Text 13915, 95 rader
Skriven 2014-06-04 23:36:06 av Dale Shipp (1:261/1466.0)
  Kommentar till text 13883 av Paul Hayton (3:770/1)
Ärende: Re: Picnic 2014
=======================
 -=> On 06-04-14  20:22,  Paul Hayton <=-
 -=> spoke to Dale Shipp about Re: Picnic 2014 <=-


 PH> On 06-04-14, Dale Shipp pondered and said...
 DS> Picnic 2014
 DS> 
 DS> The 2014 Cooking Echo Picnic will be held at our house in Columbia, MD.
 DS> The dates will be from Thursday June 26 through Monday June 30.  

 PH> Apologies from me but I'm on the other side of the world and it's a
 PH> big commute :-) I hope everyone has fun.

Consider it for some future date -- it has been done before.  We had a
friend (Glen) who used to be quite active here and who has come over for
a visit.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SEAFOOD A LA MEDITERRANEE FROM THE COACH HOUSE
 Categories: Main dish, Sidedish, Seafood, _ethnic
      Yield: 6 Servings
 
           ---------> source <---------
           The Coach House Restaurant
           Shared by Dorothy Hair 5/94
           4/94

MMMMM-----------------SEAFOOD A LA MEDITERRANEE----------------------
     18 lg Shrimp
     18    Clams, cherrystone
     18    Mussels
      6    Lobster tails
           - (4-oz)
    3/4 c  Light Oil, olive
      2    Onions
           - finely chopped
      3    Garlic cloves
           - finely minced
      2 c  Wine, white
      3 c  Tomatoes, plum, drained
      2    Bay leaves
    1/2 ts Oregano, dried
      2 tb Parsley, Italian, chopped
           Salt
           Pepper, freshly ground
      2 tb Parsley, chopped curly
 
  ==========================> Directions <======================
  
  1. To prepare shellfish, de-vein shrimp, leaving shell intact. Scrub
  mussels and clams well, discarding opened ones. Cut tailfins from
  lobster tails and leave meat in shell. Cut into 1 inch pieces.
  
  2. Heat the Oil, olive  in a large skillet. Add chopped onion and
  cook over low heat for 2 minutes. Add garlic and continue to cook for
  another minute. Do not brown.
  
  3. Add lobster tails and shrimp. Cook for 2 minutes. Add the wine,
  tomatoes, bay leaves, oregano, Italian parsley, salt and pepper.
  Increase heat and cook briskly for 6 more minutes. Add the clams and
  mussels, cover, and continue to cook briskly for 12 15 minutes, or
  until the clams and mussels are open. Discard any unopened clams or
  mussels.
  
  4. Remove bay leaves. Transfer stew to a heated serving dish.
  Sprinkle with Parsley, chopped curly  and serve with crusty bread and
  a crisp salad.
  
  =============================> Nutrition <======================
  
  Calories: 547                          Protein      (%): 65 Protein 42
  (grams):          Vitamin A    (%): 18 Carbohydrate (grams): 12
  Vitamin C (%): 52 Cholesterol (milligrams): 199 Riboflavin (%): 18
  Sodium (milligrams): 924          Niacin       (%): 26 Fat (grams):
  30 Thiamine (%): 13 Unsaturated (grams): 24 Calcium (%): 16 Saturated
  (grams): 4 Iron (%): 57
  
  =========================> Notes and Credits <===================
  
  Preparation:  stew                     Cuisine:  American Source: The
  Coach House               Food Group:  Shellfish Meals lunch, dinner,
  party Courses Main, side Temperature hot Servings: 6
  
  Recipe posted by: DOROTHY HAIR
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:38:25, 04 Jun 2014
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