Text 29826, 66 rader
Skriven 2015-08-08 07:19:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: termini 57
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 > If it grows at all, it should be smellable at least when
 > it's hot and humid out.
 RH> I could probably do it in a pot, if the pot had wheels and could be 
 RH> moved indoors in the colder weather. 

That should be eminently doable. Would you like it in a
pot? Would you want it if it's hot?

 > Chinese sausage is fairly moderate in the garlic department.
 > I was casting about in Glen's fridge this morning and discovered
 > a pound of the stuff - felt as though I'd hit the Lotto.
 RH> I take it the sausage was dispatched with all due haste?  
 RH> Chinese sausage might even make fried eggs palatable.

Turns out that the sausage, Trans brand, was made using
the worst possible rice wine, and I used some ancient
d'Arenberg tawny Port to try to disguise the flavor, and
in a parody of Gresham's law the bad wine taste drove out
the good. Lesson: don't buy Chinese sausage made by
Vietnamese in Sydney.

I have my doubts about putting Chinese sausage, ginger, and
Szechwan hot sauce in paella -

---------- Recipe via Meal-Master (tm) v8.01

      Title: Paella (Spanish Chicken, Seafood Casserole)
 Categories: Poultry, Fish/sea, Pork/ham, Spanish, Casseroles
      Yield: 8 servings

      4 lb Chicken-serving size pieces         1 tb Szechuan chili sauce
    1/4 c  Sake plus 2T                        1 lb Shrimp whole, raw
      2 tb Soy sauce                         1/2 ts Saffron threads crushed
  5 3/4 c  Chicken stock                   1 1/2 lb Mussels in shell
     16    Clams little neck in shell        1/4 c  Oil, olive plus 2T
      1 tb Gingerroot, minced, fresh       1 1/2 tb Garlic minced
      1 c  Onions, green, chopped            1/4 lb Sausage, Chinese pork
      3 c  Rice short grain uncooked           1 c  Snow peas julienned
    1/4 c  Cilantro leaves chopped

  Warning from M: use this recipe at your own risk

  Shell, devein and butterfly the shrimp. Scrub mussels and clams and soak in
  several different changes of water until needed. Cut chinese sausage in
  thin diagonal slices and steam, 15 minutes. Pre-heat the oven to 350/F.
  Combine the chicken, chili sauce and 2 T of the sake in a bowl-set aside.
  Combine shrimp, 1 T of the soy sauce and 1 T of the sake in another bowl
  and set aside.Dissolve the saffron in some of the chicken stock and set
  aside. Heat 1/4 cup of the olive oil in a large skillet: medium high heat.
  Add chicken pieces a few at a time, cook until browned on each side. Set
  aside untill all are browned. Pour off fat from skillett then add remaining
  (2T) olive oil, garlic and gingerroot. Cook for 1 minute then add green
  onion and cook 30 seconds more. Now add the steamed sausage and cook 1 more
  minute then add the rice and stir until it is all coated. Pour in the
  chicken stock, dissolved saffron, remaining 1/4 cup of sake and remaining
  1T soy sauce. Bring to a boil and cook over medium heat for 10 minutes. Add
  the snow peas, shrimp and chicken pieces and cover with rice mixture.
  Arrange clams and mussels on top, sticking up so they will open. Bake
  uncovered at 350/F for 30-40 minutes or until clams and mussels are open.
  Sprinkle the cilantro over the top and serve from the pan together with
  green salad and crusty bread. Source unknown

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