Text 30126, 147 rader
Skriven 2015-08-22 20:21:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: ood food 104
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 DD> Odd, bears and pigs are supposed to be cousins. Other than the
 DD> gaminess I would have thought that bear might taste somewhat porcine.

I dunno, lobsters and shrimp are kind of cousins, but they don't
taste particularly alike. Better example perhaps - bok choy and
Brussels sprouts and turnips.

 DD> My source for that is something I saw on answers.com Q: "Which are
 DD> more related to bears pigs or dogs?" A: "YES, bears are related to pigs
 DD> more than dogs. Many people find this hard to believe, but it is true.
 DD> Like humans are related to monkeys, their DNA is the same. The bears
 DD> and the pigs are both from the swine family." (Answer by C Dixon)

Nah. Bears may be more related to pigs than to dogs, but that
is probably not saying much. "Their DNA is the same" smacks of
massive oversimplification.

 ML> From the turtle soup that Campbell's used to turn out to
 ML> that in fancy restaurants, I've found no more than a vague
 ML> gaminess, only faintly fishy. Nothing to pay a premium for.
 DD> Fair enough. Most of my experience with turtle soup has been with
 DD> snapping turtles and leatherback turtles caught from local bodies of
 DD> water. According to ask.com "Turtle meat tastes most like veal and can
 DD> be cooked in a variety of ways. The best results are when the turtle is
 DD> tenderized and cleaned..." to which I call B.S. Turtle tastes like
 DD> turtle - nothing like *any* veal I have ever had.

I've not had turtle that tasted like veal, either. Maybe at
a stretch beef and not very beefy beef at that.

One other issue that comes to mind regarding turtles - I've
eaten mostly if not exclusively freshwater varieties, which
analogously to other lake or river denizens aren't likely to
have much marine taste. Speaking of which, I am informed that
there have been snappers here in Boyd Pond, validating my
decision to forgo the swimming on this trip (it was mostly
not terribly hot).

Lobster tail with spring roll garnish
categories: Hawaiian, Antarctic, shellfish, fancy, starter
Servings: 4

h - For the lobster
4 lobster tails (3 oz ea), split
1 Tb smoked paprika
1 Tb butter, melted
2 oz water
Salt to taste
h - For the vanilla butter
1 c white wine
1 vanilla bean
1 ts garlic, minced
1/4 c shallot, chopped
1 c whipping cream
1 lb butter
Kosher salt to taste
h - For the vegetable spring rolls
1 sm hd Napa cabbage, finely shredded
1 sm hd radicchio, finely shredded
1 lb shitake mushrooms, julienned
2 carrots, julienned
1/2 onion, julienned
2 Tb garlic, minced
1 Tb ginger, minced
1 Tb lemongrass, minced
3/4 c vegetable oil
2 Tb mint, minced
2 Tb basil, minced
Kosher salt to taste
6 lumpia (or eggroll) wrappers
6 eggs
2 Tb water
Cornstarch, if necessary
h - For the tomato-ogo salad
1 heirloom tomato, diced
1 Tb ogo (Hawaiian seaweed, or rehydrated
- hijiki, available in Asian markets), chopped
1 oz Maui (or other sweet) onion, minced
1 Tb basil, minced
1 Tb peanut oil
1 Tb sesame oil
Red Sea salt to taste

Antarctic lobster tail with vanilla butter,
vegetable spring roll and tomato-ogo salad

For the lobster - 
Brush the lobster tails with butter and sprinkle with
paprika. Place in an ovensafe pan and add the water.
Roast at 400F until cooked completely through
(12-15 min). Remove from oven and season with salt.

For the vanilla butter -
Split the vanilla bean lengthwise and scrape the
inside with the back edge of a knife. Combine the
scrapings, pod, wine, garlic and shallot in a
saucepan. Simmer until reduced by half. Add the
whipping cream and reduce until thick with large
bubbles. Whisk in butter a little at a time. Season
with kosher salt. Strain.

For the vegetable spring rolls -
Heat 1/4 c of the vegetable oil in a large saute pan.
When the oil is hot, add the cabbage, radicchio,
mushrooms, carrots and onions. Cook on high heat
until the mushrooms are soft and the onions are
translucent. Add the garlic, ginger and lemongrass.
Cook for another 2-3 min. Spread the vegetable
filling on a cookie sheet and let cool. Add the mint
and basil. Season the vegetable mixture to taste.
Combine the eggs and water; whisk together to make
an egg wash. Place each lumpia wrapper with the
points facing directly up and down on a cutting
board. Place 1/2 c vegetable filling across each
wrapper, parallel to the edge of the cutting board.
For each wrapper, fold the corner closest to you
over the filling first, then fold in the left and
right edges. Brush the final wrapper corner with
egg wash and roll up, being sure to fold the ends
tight. If necessary, dust the spring rolls with
cornstarch to keep them from sticking to each other.

Heat the remaining vegetable oil in a saute pan over
medium heat. Place the spring rolls in the hot oil,
being careful not to splash. Panfry the spring rolls
until the wrappers are golden brown. Remove from pan
and place on a plate lined with a paper towel. Using
a serrated-edge knife to cut 1/4" off the end of each
spring roll, then cut each on a bias to present.

For the tomato-ogo salad -
Combine the tomato, ogo, onion and basil. Heat the
peanut and sesame oils in a saute pan until the oils
begin to smoke. Drizzle oil over the tomato-ogo
mixture and toss. Season with Red Sea salt.

Presentation -
Place a spring roll and a lobster tail on each plate.
Top with vanilla butter. Garnish with tomato-ogo salad.

Greg Lamm, Westin Maui
(this is the hotel near which Lilli had her spectacular
collapse a few years ago

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