Text 15622, 107 rader
Skriven 2014-08-08 11:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Deer & Grapes 761
=========================
 -=> Dale Shipp said to Nancy Backus <=-
 NB> Did he finally learn to pick them one day early, to frustrate the deer
 NB> instead of vice versa...?  ;)  Guess the deer just had a sixth sense
 NB> about the ripeness...  :)

More like they've honed the five to a degree that we can't.

 DS> He did not say.  Perhaps he decided to just let the deer have a share?

When I was a kid, before Montgomery County real estate went
through the roof, we lived in a new housing development
near Northwood High School that was nearby some interesting
features. We had a local hermit living in a shack between us
and the high school - eventually someone unknown burned the
shack down, which even then I thought unjust; a rather
beautiful path that led to a marsh (good frog catching) and
a ford across the Northwest Branch River (not really hazardous,
at least when I went there); the radio station WGAY - I wonder
how much the rights for those call letters would go for now;
a vacant lot where the builders had dumped their rubble and
where I found opals, tourmalines, and other non-gem-quality
but interesting gemstones. Most relevant to this discussion
was a farm run by "the old man" - he sold corn on the cob, and
his produce was tasty if not perfect, having the occasional
worm or place where birds or whatever had pecked at it. He
said that he grew one for the critters, one to sell, and one
for himself.

Smoked scallops with crabcake
Categories: fancy, shellfish, starter
Serves: 4

h - For the crab cake
5 oz crabmeat
1/2 onion, chopped
1 red pepper, diced
1 ts garlic, chopped
1 Tb mayonnaise
1/2 ts Cajun spice mix
Salt and pepper to taste
1 handful bread crumbs
h - For the seared scallops
4 lg sea scallops
1/2 c olive oil
1 ts fresh garlic, chopped
1/2 bn cilantro, chopped
h - For the corn mixture
4 ears fresh corn on the cob
1/2 onion, chopped
1/2 ts fresh garlic, chopped
1/2 c chicken stock
1/2 c heavy cream
Salt and pepper to taste
h - For the cilantro sauce
1/2 poblano pepper, roasted, peeled
and seeded
2 oz pumpkin seed
2 cloves garlic, chopped
1/2 md white onion, grilled
1/2 c chicken stock
1 Tb cilantro, chopped
1 sl white bread, trimmed
1 c cream
Salt and pepper to taste
h - For the red pepper coulis
1 roasted red pepper, diced
1 c cream
Salt and pepper to taste

Pan-seared smoked sea scallops and crab cake, cream corn,
pumpkin seed and cilantro sauce

For the crab cake, Saute diced red bell pepper and onion
in very hot olive oil for just a few seconds. Add garlic.
Mix saute into crabmeat. Add mayonnaise, Cajun spice mix,
salt, and pepper. Shape into 4 x 1-1/2" diameter patties,
each about 1/2" high. Coat with bread crumbs.

For the seared scallops. Smoke scallops in a smoker for
10 min. Marinate smoked scallops in a mixture of oil,
garlic, and cilantro. If you do not have a smoker, use
the scallops in their natural state.

For the corn mixture. Cut corn from the cob. Combine corn
kernels, onion, garlic, chicken stock, and cream. Cook in
a saucepan until completely reduced. Season.

For the cilantro sauce. In a blender, combine poblano pepper,
pumpkin seed, garlic, onion, chicken stock, cilantro, and
bread. Blend until very smooth. Transfer mixture into a hot
saucepan coated with oil. Cook for a few min. Add cream.
Cook for 3 min. Season with salt and pepper to taste. Strain.

For the red pepper coulis. To roast the pepper, brush it with
olive oil and place on a roasting pan. Roast in the oven at
375F for 15 min. Remove the skin and seeds from the pepper,
and dice it. In a saucepan over medium heat, saute the pepper
in olive oil for 2 min. Add the cream and cook 10 min over
low heat. Pour into a blender and puree it, then season with
salt and pepper.

David Machado, Lauro Kitchen, Portland OR


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