Text 27251, 94 rader
Skriven 2015-05-20 23:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: sauces/dressing 690
===========================
 ML> I'm sure all of the above will be available, though if we
 ML> are rowdy enough they'll keep their distance.
 RH> Some may come exploring in quieter times, if there be such. Others,
 RH> I'd be just as happy if they kept their distance.
 
I'm actually almost looking forward to seeing the occasional
medium-size critter. Speaking of which, would someone please
bring along some DEET or picaridin insect repellant? That's
something else that I think the TSA might get a bit shirty
about.

 RH> My favorite is Thousand Islands, but have eaten a lot of Italian and
 RH> pseudo-Italian since meeting Steve. At home we usually jst grab the
 RH> balsamic vinegar (sometimes white balsamic), olive oil (lemon olive
 RH> oil goes well with white balsamic vinegar) and dry Italian seasoning. A
 RH> shake or two, pinch or two into the individual bowls of salad and we
 RH> have dressing.

That makes perfect sense to me. Not completely sure about
Thousand Islands, though.

 ML> Worcester Sauce, To Make
 RH> Easy enough, but even easier to go down to Whole Food's, Lowe's,

I've not compared scratch-made vs. factory-made Worcestershire
and wonder if there might be an esthetic advantage. Of course,
"scratch" in this case really isn't scratch.

Torta de Congrejo
Categories: shellfish, main
Serves: 6

h - For the crab cakes
1/4 c unsalted butter, melted and cooled
2 lg eggs, beaten lightly
6 Tb mayonnaise
2 Tb fresh lemon juice
1 ts Worcestershire sauce
1 ts paprika
1 ts Cuba Seasoning (available at Cuba Libre)
1/2 ts salt
1/4 ts cayenne pepper
2 lb jumbo lump crabmeat, picked and cleaned
2 c fine fresh bread crumbs
1/2 c vegetable oil
h - For the gazpacho vinaigrette
18 Roma tomatoes
2 md English cucumbers
1 md red onion, chopped
1 green bell pepper, chopped
1/4 c Tabasco
1/3 c olive oil
1/2 c red wine vinegar
3 garlic cloves, finely chopped
2 jalapeno peppers
2 Tb salt
5 Tb fresh basil leaves
5 Tb cilantro leaves
1 Tb parsley leaves
h - For garnish
Sliced cucumbers and peppers

In a bowl, whisk together the butter, eggs,
mayonnaise, lemon juice, Worcestershire sauce,
paprika, Cuba Seasoning, salt and cayenne
pepper. Gently stir in the crabmeat. Form 1 c
measures of the mixture into six 1 1/2"-thick
cakes. Transfer the crab cakes to a baking
sheet and chill them, covered with plastic
wrap, for at least 1 hr to overnight.

Remove from refrigerator and roll cakes in
the bread crumbs. In a heavy skillet, heat
the oil over moderate high heat until it is
hot, but not smoking. Saute the crab cakes in
batches, turning them once, for 3 to 4 min on
each side, or until they are golden. As they
are cooked, transfer them to paper towels to
drain. Place crab cakes on a baking sheet and
keep warm in an oven set to 200F.

Run all the gazpacho vinaigrette ingredients
through a meat grinder with a medium dial,
mix well. Season to taste.

On each plate, place 1/2 c of the vinaigrette.
Top with a crab cake and garnish with sliced
cucumbers and peppers.

Guillermo Pernot, Cuba Libre, Philadelphia

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