Text 31333, 109 rader
Skriven 2015-09-26 23:52:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 31304 av Jim Weller (1:123/140)
Ärende: Re: Vegas etc
=====================
 -=> On 09-25-15  21:56,  Jim Weller <=-
 -=> spoke to Dale Shipp about Vegas etc <=-


 JW> Subj: Softshell
 
 > Never heard of softshell clams.


 JW> Further to Michael's comments, soft shell clams have thin brittle
 JW> shells compared to hard shell clams. Quahogs are a typical hard
 JW> shell clam and soft shell clams are also called steamer or long neck
 JW> clams.

Can both types become the fried clams with belly that I have had on a
couple of occasion (around Boston and also on the Maryland Eastern
Shore)?   Until that one Boston picnic with a clam crawl, I had always
thought of fried clams as being strips only.  There is quite a
difference!


 > I am stuck with 3/4 of a bottle of Maker's Mark that is definitely
 > not living up to my expectations as being a good sipping wiskey.
 > I expect that bottle might last longer than I will :-}}

 JW> Young hot and harsh whiskeys may not be sippers but still make
 JW> excellent cocktails whereby their edge is blunted with just a little
 JW> sweetness. One of my favorite drinks, the Manhattan, springs to mind
 JW> immediately as a simple, slightly sweet but still liquor forward
 JW> potation.

We could always accept help in getting rid of it :-}}  Why don't you
come on down and help someday?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SNAPPER ON ESCABECHE - MARTHA STEWART LIVING
 Categories: .msl, Main dish, Seafood
      Yield: 6 Servings
 
      6    Red snapper fillets (about
           -2 lb total), skin removed
           Salt & freshly ground pepper
      3 T  Olive oil
      2    Garlic cloves, peeled and
           -thinly sliced
      8 lg Shallots (about 10 oz),
           -peeled & sliced into thin
           -rings
      2    Bay leaves
      3    Peppers, preferably 1
           -yellow, 1 red, and 1
           -orange, seeded and cut
           -into thin strips
    2/3 c  Sherry vinegar
      1 c  Dry white wine
      5 T  Extra-virgin olive oil
    1/2 t  Crushed black peppercorns
      2    Cloves
      1 t  Salt
      1    Small head Bibb lettuce
      1    Head red-leaf lettuce
    1/2 c  Loosely packed fresh
           -tarragon
    1/2 c  Loosely packed flat-leaf
           -parsley
      1 c  Loosely packed watercress
      1 lb Young string beans or
           -haricots verts, stems
           -removed, blanched, and
           -placed in a bowl of ice
           -water
 
  1. Season both sides of fillets with salt and pepper, and cut in half
  lengthwise. Heat 1 T of the olive oil in a large non-stick saute pan
  over medium-high heat. Add half the fish in one uncrowded layer. Cook
  for 2 1/2 minutes on each side, or until fish is crisp and brown
  around the edges but not cooked through. Transfer to a plate to cool.
  Heat another T oil and repeat with remaining fillets.
  
  2. Add remaining T olive oil to the pan and cook garlic over medium
  heat until it just begins to color. Add shallots and bay leaves and
  cook until shallots are transparent, 4 to 5 minutes. Add peppers and
  cook until slightly limp, 5 to 6 more minutes.
  
  3. Add vinegar and wine and bring to a boil over high heat, then
  reduce heat and simmer for a minute or two. Add the extra-virgin
  olive oil, peppercorns, cloves, and salt.
  
  4. Place one layer of fish in the bottom of a large bowl and spoon
  some of the marinade and shallots and peppers over it. Repeat until
  all are used up. Cover tightly and refrigerate overnight.
  
  5. Arrange greens and herbs on serving plate and place fish with
  shallots and peppers on top. Remove cloves. Arrange beans looseiv
  around fish. Drizzle some of the marinade over greens just before
  serving.
  
  Martha Stewart Living/June & July/94 Scanned & fixed by Di and Gary
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:57:00, 26 Sep 2015
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)