Text 25423, 129 rader
Skriven 2015-03-28 00:16:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 25378 av Michael Loo (1:123/140)
Ärende: Re: repeats 423
=======================
 -=> On 03-26-15  21:28,  Michael Loo <=-
 -=> spoke to Dale Shipp about repeats 423 <=-


 DS> Since we never deep fry anything these days, that was not an option.

 ML> You have such a nice open kitchen with ventilation, so
 ML> you could conceivably deep-fry on a temperate day when
 ML> the windows and door could be opened. I've begun to
 ML> reappreciate deep-frying.

Ventilation is not the issue.  We do have a stove exhaust fan, albeit
not as efficient as we might like.  The problem is that since we would
do it so rarely, what do we do with the oil in the meantime?  We do have
one of those fry-daddies tucked away somewhere in the basement, but it
never really did a very good job when we did try to use it.

 
 DS> Plus it had a sauce on it.  OTOH, there were no bones -- it was two
 DS> decent sized filet, one of which came home.

 ML> In that case what I'd have done would be scrape off the
 ML> exterior and end up with soft fish fillets. Probably
 ML> steam them to reheat.

The coating was probably half of the portion.  Plus, what sauce there
was left was on the coating.
 
 DS> It will probably be in about two weeks.  Most likely we will go on a
 DS> Tuesday for the Olney Ale House special price on burgers.

 ML> Sorry I won't join you this cherry blossom season.

Keep it in mind for any future spring.
 DS> This sounds good, and no dairy.  If we made it we'd vary the recipe
 DS> since we have sun dried tomatoes in oil to start with.
 DS> 1 pk Sun-dried Tomatoes-3oz

 ML> I prefer them preserved in oil.

So does our Bryan -- he uses them on his pizza.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shrimp A' La Peter Kaiser
 Categories: Shrimp, Appetizer, Mushroom
      Yield: 6 Servings
 
      2 tb Butter
    1/2 c  Finely chopped onion
        sm Pinch each of fresh or dried
           Sage, thyme, dill and
           Oregano
        pn Freshly ground black pepper
    1/4 ts Crushed bay leaves
    1/4 ts Salt
    1/4 c  Dry white wine
      1 sm Tomato, squeezed to release
           Juices and seeds, finely
           Chopped
      6 lg Domestic mushrooms (about 2
        oz Total), gently boiled 5
           Minutes to soften, finely
           Chopped
      2 oz Finely chopped chantarelle
           Mushrooms
           Cafe de Paris Butter
     12    Raw jumbo shrimp (1-1/2 to 2
        oz Each) shelled but with
           Tails
           Left on, if desired,
           Deveined, butterflied (cut
           Almost in half)
           Lengthwise, then opened and
           Flattened out.
    1/4 c  Fine dry white bread crumbs
      3 tb Melted butter
           Paprika to taste

MMMMM-------------------CAFE DE' PARIS BUTTER------------------------
    1/4 lb Softened butter
      1    Egg yolk, lightly beaten
      1 sm Anchovy fillet
      1 sm Clove garlic, mashed
  1 1/2 ts Fresh lemon juice
    1/2 ts Chopped fresh parsley
    1/2 ts Dry mustard
    1/4 ts Freshly ground black pepper
    1/8 ts Fresh or dried tarragon
           Leaves
    1/8 ts Worcestershire sauce
        pn Fresh or dried marjoram
 
  Melt butter over medium-high heat in a heavy saucepan.  Add the
  chopped onion and all herbs and spices.  Saute' 2 to 3 minutes.
  Swirl in the white wine, add chopped tomato and domestic and
  chantarelle mushrooms.  Boil gently 5 minutes or so, stirring
  frequently, until most of the pan juices have evaporated.  Remove
  from heat and let cool.
  
  When room temperature, stir the mushroom mixture into the prepared
  Cafe' de Paris butter.  Place butterflied shrimp on a lightly
  buttered baking sheet and top with generous tablespoons of stuffing.
  Crown with approximately 1 tsp. bread crumbs on each shrimp, drizzle
  over the melted butter, and color with a small amount of paprika.
  (Shrimp may be refrigerated several hours at this point.)
  Bake shrimp on the top rack of a preheated 300 degree oven 15 to 20
  minutes, until the shrimp is just cooked through.  Serve, 2 shrimp
  per person, while hot.
  
  To make the Cafe de' Paris Butter:
  
  Combine all ingredients in a blender or bowl.  Blend or beat with
  an electric mixer 2 or 3 minute, until the mixtue is soft, light, and
  well combined.  Refrigerate butter, covered until ready to use.
  
  From: Hotel Triumph-Sheraton  Toronto, Canada
  From: Pat Stockett                    Date: 01-05-97
  Fido-National Cooking Echo
 
MMMMM


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