Text 1639, 74 rader
Skriven 2013-06-23 23:38:02 av Dale Shipp (1:261/1466.0)
   Kommentar till text 1579 av Nancy Backus (1:261/1381)
Ärende: Re: Mayo
================
 -=> On 06-22-13  12:45,  Nancy Backus <=-
 -=> spoke to Dale Shipp about Re: Mayo <=-

 DS> It is certainly an experiment I'd like to see done.  Of course, if
 DS> homemade is that much better then we might just be off mayo for good.

 NB> For a while I made my own mayo, in a blender.  Tasted very good, but
 NB> was a little time-consuming...  We went back to Hellmann's ok...  ;) 
 NB> Of course, you guys, being more Cooks than I, might keep at it
 NB> longer... ;) 

That makes three of you who have made mayo and are coming to the picnic.
Certainly we can have a demo for those of us who have never tried it.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jack's Barbecued Shrimp
 Categories: Shrimp, Cajun
      Yield: 4 Servings
 
      3 lb (21-25 count) head-on
           Shrimp
      4 tb Diced garlic
      4 tb Cracked black pepper
      3 oz Gentleman Jack Rare
           Tennessee Whiskey
      4 tb Worcestershire sauce
      2 tb Dried basil
      1 c  Melted butter
      1 tb Dried thyme
    1/2 c  Olive oil
      1 tb Louisiana Gold Pepper Sauce
 
  METHOD:
  
  It is important to realize that the head-on shrimp is best used when
  barbecuing.  In Cajun country, it is a must to suck the heads of
  the butter-garlic flavored cooked shrimp.  Preheat oven to 375 degrees
  F.  In a heavy bottom saute pan, heat butter and olive oil over medium
  high heat.  Combine all remaining ingredients and blend well into
  butter mixture.  Cook one to two minutes.  Place head-on shrimp in
  a large baking pan with a one inch lip.  Pour melted butter mixture
  on top of shrimp, coating as evenly as possible  Place shrimp on
  center rack of oven and cook three to five minutes or until shrimp
  are pink and curly.  Turn shrimp one time, baste well and allow to
  cook three to five additional minutes.  Remove from oven and serve
  in soup bowls with the seasoned butter mixture.  Hot French bread
  should accompany this dish.
  
  PREP TIME:  1 Hour
  
  SERVES:  6
  
  COMMENT:
  
  Pasqual Manales Restaurant on Napoleon Street in New Orleans made
  Barbecued Shrimp famous in the South.  By adding Gentleman Jack liquor
  to this recipe, I think it rivals the Manale recipe.
  
  CHEF JOHN FOLSE AND COMPANY
  Taking the Taste of Louisiana Worldwide
  From: Serge Cyr                       Date: 02-18-96
  Cooking
 
MMMMM



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