Text 21873, 123 rader
Skriven 2014-12-17 22:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: pumping 458
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 NB> That, I'm almost willing to risk asking about... probably in the form,
 NB> is that the right way to spell your name...?  It could be something
 NB> bureaucratic, though, as we have a very varied Asian population in
 NB> Rochester, so it could be easy to mix things up...  :)

Sort of idly look at the certificate and say, hey, Lin,
I thought you spelled your name Lin.

 ML> or my parents didn't decide on a name until later - the former
 ML> is more likely, as I was born on the eve of one of St. Michael's
 ML> feast days, and my father was at the time an enthusiastic
 ML> Anglican so was inclined to think along those lines.
 NB> Your mother might have had to be convinced

There was no convincing her of anything. She was so like
my brother (or vice versa) it's not even funny. 

 ML> I can't tell any more. There are stereotypical looks, the
 ML> chubby-faced but usually slim Korean type, the drawn Vietnamese,
 ML> and so on, but too many people defy the looks.
 NB> And there's probably just enough gene-mixing to confuse things, too.

Quite so. And given that the genetic difference between
you and me and some Hottentot is pretty negligible to
begin with ... .

 ML> Sometimes. But then I'm the one who takes a chunk of
 ML> beef and eats it raw.
 NB> Good point.  You hit both ends of the fuss scale...  ;)  I could go
 NB> along with the eat-it-raw end easily...   :)

Heck, I've been known in a pinch to take some poor
innocent piece of meat and throw it in the microwave
for a minute and eat that.

 ML> And that Rosemary's granddaughter and prospective gs-i-l
 ML> raised that turkey, that softens the blow. On the other
 ML> hand, they're not making any money on that organic and
 ML> supposedly mostly sustainable farm even at those prices.
 NB> So one can explain it even more easily as helping to support the
 NB> grandkids... ;)   Like buying that terribly overpriced candy or
 NB> popcorn kits that the school kids sell for fundraising... but with a
 NB> better product...  ;)

That's exactly how we justify it.

Prawns, pumpkin, and potato
categories: Airline, Korean, main, starter
Serves 2

6 lg prawns
1 Tb Cajun seasoning
1 Tb extra virgin olive oil
h - For the pumpkin and purple potatoes
3 1/2 oz sweet pumpkin
3 1/2 oz purple potato
2 c boiling salted water
h - For the arugula sauce
1 1/2 c arugula
2 1/4 ts extra virgin olive oil
1 ds lemon juice
salt and pepper to taste
h - For the shellfish sauce
shells from 6 prawns
1 1/8 ts extra virgin olive oil
1 3/4 ts tomato paste
1 1/2 ts chopped onion
1 ds white wine
1 c fish stock
1/2 c fresh cream
1 1/2 Tb cold French butter
lemon juice to taste
salt and pepper to taste
h - For the organic greens
1 1/2 c organic greens
1 1/8 ts extra virgin olive oil
1 pn freshly ground rock salt
1 pn freshly ground pepper
1/4 ts fresh lemon juice

Charles Muther's Cajun panseared tiger prawns
on sweet pumpkin and purple potatoes with
shellfish and arugula sauce

For the prawns. Devein and shell the prawns.
Set the shells aside to be used in the
shellfish sauce. Season the prawns with Cajun
seasoning. Heat olive oil in a small pan.
Pan-fry the prawns. Set aside and keep warm.

For the pumpkin and potatoes. Peel potatoes
and pumpkin and cut into 3/4" cubes. Boil 5 min
in salted water. Set aside and keep warm.

For the arugula sauce. Wash the arugula.
Combine all ingredients in a blender and blend
until the mixture resembles a thick salsa.
Season to taste. Set aside.

For the shellfish sauce. In a saucepan combine
the olive oil with the prawn shells. Add onion
and tomato paste and saute 10 min. Deglaze the
pan with the wine and stock. Reduce liquid by
half. Blend at high speed and pass the mixture
through a sieve. Add fresh cream and heat to
combine. Season with lemon juice and pepper.
Set aside and keep warm. Right before serving,
mix in cold butter to create a creamy texture.

For the greens. Combine greens in a bowl.
Season with rock salt, pepper, lemon juice,
and extra virgin olive oil. Mix well.

For the presentation. Pour a serving of the
arugula sauce and a portion of the shellfish
sauce onto a plate. Arrange the pumpkin and
purple potatoes on the plate. Place three
prawns on each plate. Top with greens.

Source: Korean Air
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