Text 30275, 95 rader
Skriven 2015-08-26 22:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: heat & environment 143
==============================
 ML> I also had a couple bags of macadamia Roca mishaps ...
 ML> beyond recognition, visually, anyhow. I stuck them in the
 ML> freezer to reform, and they did so too enthusiastically,
 ML> so it took a combination of my pounding and Steve's knife
 ML> work to get them into bite-size pieces. They were, luckily,
 ML> not beyond recognition tastewise.
 DS> After all, to some of us -- taste is everything and presentation is a
 DS> distant second.

Taste is the most important attribute, with I guess nutrition
being not far behind. But these were kind of icky to touch
and quite ugly. It seems that the Roca chocolate untempered
altogether or destabilized or something. I took the unopened
bag back with me and discovered that even at somewhat low
room temperature the coating was squishy and messy.

You will note that this kind of Roca is not coated with the
usual ground nut bits. I inquired of the person working the
outlet (mishaps are available only at an outlet), and she
claimed that these were made for the Hawaiian market, and
the Hawaiians don't like the nut outsides. I don't know if
that's true or if the Brown & Haley company cheaped out
because ground macadamias would be prohibitively expensive.

 ML> until falling-apart tender. Pretty tasty despite being I
 ML> thought extremely mild. Ruth asked for the recipe for her
 ML> life group, commenting that she would have to tone it down
 ML> for that audience. The chicken was served with converted rice
 DS> The final dish was much milder than it is typically.

I'm not sure I'd have been able to tell the difference. [g]

 DS> The mussels that Steve got did not seem to have beards.  TTTT, I don't
 DS> know if I have ever seen a mussel beard -- just mussels in my beard

The byssus (beards, threads) of mussels serve to anchor them
to rocks to counteracting the pounding of the tides and surf.
This condition doesn't occur on Boyd Pond, so their absence
is no big surprise to me. The claim has been made that the
brainless little creatures might somehow communicate through
the threads, but their absence here is evidence against that
theory.

Seared red snapper in a mussel saffron soup with crispy leeks
Categories: fancy, fish, main
Servings: 1

6 oz red snapper fillet
1 leek, cut into thin strips
1 c diced Roma tomatoes
1 c diced white onion
15 mussels
1/2 ts saffron
1/4 c heavy cream
1 c shrimp stock or water
2 Tb olive oil
Salt and pepper to taste

Trim away the heavy green part of the leek. Take the
white part of the leek, cut away the root and halve it
lengthwise. Peel away the layers until you reach the
center; discard the yellow "heart" of the leek. Flatten
the external white parts of the leek and cut into
even-sized strips. Soak strips in ice water for at
least 1 hr to overnight. Heat olive oil to 350F and
deep-fry the well drained leeks until crispy. Set aside.

Steam 10 mussels in 1 c water. Discard any that do not
open. Remove from heat. Strain the liquid, set aside.
Remove meat from the mussels and discard the shells.
In a stockpot, heat olive oil and saute the onions until
translucent. Add saffron and cook for 5 min. Add the
tomatoes, mussel broth, shrimp stock (or water) and
mussel meat. Simmer for 30 min, add cream and blend.
Strain soup. Set aside.

Using a sharp knife, make three evenly spaced slits
on the skin side of the snapper fillet. Season the fish
with salt and pepper. In a saute pan, heat the olive oil
until it is lightly smoky. Add the fish, skin side down
first, and cook until crispy. Flip fish over and add
the saffron mussel sauce along with the 5 remaining
mussels. Cook until mussels open and the fish is moist
and flaky, about 5 min.

Place five mussels in bowl and top off with the red
snapper. Pour the remaining sauce in the pan over the
fish and garnish with the crispy leeks.

Luis Caseiro, Alfama restaurant, NYC


___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)