Text 27814, 70 rader
Skriven 2015-06-05 06:14:18 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1180
====================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Potato-Lobster-Pecorino Frittata
 Categories: Seafood, Potatoes, Cheese, Vegetables
      Yield: 4 Servings

      1 lg Idaho potato
      2 lb Live lobster
     12    Extra-large eggs
    1/2 c  Heavy cream
      8 tb Unsalted butter
           Kosher salt & black pepper
      1    Red onion; fine diced
           Kernels from 2 ears fresh
           - corn
    1/4 c  Chopped fresh parsley
    1/2 c  Fresh grated Pecorino Romano
           - cheese

  Preheat the oven to 400+.F/205+.C.

  Scrub the potato and prick it in several places with a
  fork. Place the potato on the oven rack and bake for 40
  to 45 minutes, depending on its size. When the potato is
  soft, remove it from the oven and set aside to cool.
  Reduce the oven temperature to 350+.F/175+.C.

  Set a colander in the bottom of a deep, wide stockpot and
  fill the stockpot with water to a depth of about 1 1/2
  inches. Salt the water generously. Bring the water to a
  boil over high heat. When the water boils, place the
  lobster into the colander. Cover the pot, lower the heat
  to a simmer, and steam the lobster for about 15 minutes.
  Remove the lobster from the pot and plunge it into cold
  water to stop the cooking. Let cool completely.

  Once the lobster has cooled, remove the meat and cut it
  into bite-size pieces. Set aside.

  Without removing its skin, cut the potato in half
  lengthwise. Cut each half into 1/2-inch-thick half-moon
  slices.

  Using a whisk or a fork, beat the eggs in a medium bowl
  until frothy. Beat in the heavy cream.

  Heat 4 tablespoons of the butter in a 10" nonstick
  ovenproof skillet over medium heat. Add the potato slices
  and turn the heat to medium-high. Season with salt and
  pepper. Cook the potatoes, continuously flipping them with
  a spatula, until browned. Don't worry-the potatoes won't
  fall apart from all the handling. Watch carefully and
  don't allow them to burn.

  by Ron Silver and Rosemary Black; Bubby's Brunch Cookbook

  Epicurious | April 2010

  MM Format by Dave Drum - 02 October 2011

  Uncle Dirty Dave's Archives

MMMMM

... Some people simply don't like cilantro. I understand perfectly.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)