Text 25799, 97 rader
Skriven 2015-04-08 21:57:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: ultimate poutine
========================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> http://tinyurl.com/ultimate-poutine

 DD> seriously anal.

If you don't want to put in the effort to get it perfect here's a
quick and dirty, pretty good version.

http://tinyurl.com/easy-poutine  
 
 JW> curds are a local thing

 DD> I can get fresh curds at my local Hy-Vee.

Not everyone can. You have to live in close proximity to a cheese
factory that makes Cheddar.  

 JW> you need to use lard not vegetable oil to make proper Quebecois
 frites.

 DD> Not beef tallow like McDucks used to use?

Nope. Lard.

From last week's news feed: "Given that I'm eating matzoh this
weekend and my Christian friends are eating chocolate, big surprise
which religion caught on." - Andy Borowitz

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Deep-Fried Crab Balls W/Jicama-Pepper Panache
 Categories: Appetizers, Fruit, Pasta, Crab, Chilies
      Yield: 8 servings
 
           PANACHE:
      1    Yellow bell pepper;
           Julienned
      2 c  Jicama; julienned
      1 c  Yellow onion; sliced thin
      1    Jalapeno; finely chopped
      4    Limes
      1    Orange
           Salt to taste
           CRAB BALLS:
    1/2 lb Capellini; cooked al
           Dente
      1 lb Crab meat; picked over
      3    Scallion; finely chopped
      4    Eggs; lightly beaten
    3/4 c  Parmesan cheese; freshly
           Grated
      1 ts Salt
    1/2 ts Pepper
           Cayenne to taste
           Oil for deep frying
           GARNISH:
      1    Avocado; sliced
           Cilantro
 
  Make the panache the day before serving. Mix the pepper, jicama,
  onions, and chili in a bowl. Squeeze the juice from the limes and
  orange and pour over the vegetables. Toss with a little salt and
  allow to marinate overnight, stirring occasionally.

  To make the crab balls, mix all the ingredients together in a
  bowl. Toss with your hands, breaking up the pasta slightly and
  making sure the ingredients are well mixed. Form into 32 balls
  about the size of a walnut and fry in 350F fat until golden brown.
  
  Remove from the pan with a slotted spoon, drain on paper towels, and
  keep warm in a 150F oven while completing the frying process. To
  serve, place 4 crab balls on each plate with some of the panache
  next to them. Garnish with 2 avocado slices and a few sprigs of
  cilantro.

  Note: The crab mixture can be made the day before serving and kept
  refrigerated, tightly covered with plastic wrap. If the balls are
  fried in advance, or if there are leftovers, reheat them in a 400F
  oven for a few minutes to crisp.
  
  Recipe by: Rosalie's Restaurant, San Francisco
  
  From: Marty Leichtung
 
MMMMM



YK Jim


... You can find recipes on the internet machine.

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