Text 32854, 87 rader
Skriven 2015-11-07 23:46:04 av Dale Shipp (1:261/1466.0)
  Kommentar till text 32830 av Dave Drum (1:261/38.0)
Ärende: Re: See Food
====================
 -=> On 11-07-15  08:37,  Dave Drum <=-
 -=> spoke to Nancy Backus about See Food <=-

 DD> Shrimp, prawns, crawdads, etc. are all better than lobster AFAIAC.
 
 NB> I'm not so much into the crawdads, either... ;)  But I'll go for the
 NB> mussels and shrimp/prawns on the buffets... and the crab legs, squid
 NB> tentacles, and crab rangoon...  :)   Sometimes there will be lobster,
 NB> cut into pieces, with a ginger sauce/breading... if I can find pieces
 NB> with sufficient meat, I'll get some of that... it's still a lot of work
 NB> for not much, though...  ;)

 DD> Well, crawfish are just miniature fresh-water lobsters. 
 DD> But, they are great in crawfish etouffee.

Some say that crawfish are really just lobsters that got worn out and
had drastic weight loss because of the long migration south from Acadia
in Maine.  In any case, I sort of think that they have an even more work
to nutrition ratio than Maryland steamed crabs.  I do like them when
someone else has extracted the tail meat and cooked it up into an
etoufee.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PAPPARDELLE WITH CRAYFISH
 Categories: Seafood, Main dish, Pasta, _ethnic
      Yield: 6 Servings
 
      1 c  White Retsina wine*
      2 c  Heavy cream
    2/3 c  Coarsely chopped shallots
      1 ts Cayenne pepper
      3 ts Fresh thyme leaves
  1 1/2 tb Tomato paste
      1 ts Grated orange zest
      2    Red bell peppers
           Salt
  1 1/2 lb Extra-wide egg noodles**
      1 lb Steamed and shelled crayfish
           -- tails***
           -- (5 to 6 lbs. unshelled)
      6 tb Unsalted butter (2/3 stick)
           -- softened or
           -- cut into chunks
           Freshly ground black pepper

MMMMM-------------------------GARNISHES------------------------------
      3 tb Chopped fresh basil leaves
           Lemon slices
    1/2 lb Whole boiled crayfish
 
  *Dry vermouth can be used instead of Retsina.
  
  **Preferably Italian pappardelle.
  
  ***If you cannot find crayfish where you live, substitute medium
  shrimp.
  
  In an enamel pot, reduce Retsina over medium heat to about 1/3 cup.
  Add the cream, shallots, cayenne, thyme, tomato paste and orange
  zest; combine, then reduce again by one-third.  Set aside.
  
  Seed and vein the peppers.  Cut lengthwise into 1/2" slices and steam
  until barely tender, about 3 or 4 minutes.  Set aside.
  
  In a very large pot, bring 6 to 8 quarts of salted water to a boil.
  Add the pasta and cook until al dente, 9 to 12 minutes.  While the
  pasta is cooking, heat the sauce over low heat and stir in the
  crayfish tails. Cook until the crayfish is warmed through.  When the
  pasta is done, drain it and transfer to a large serving bowl.  Stir
  in the butter, the crayfish sauce, and a generous grinding of black
  pepper. Garnish with basil leaves, lemon slices, and whole crayfish.
  
  From Franklin Adams/New Orleans, LA in "Cooking with Herbs" by Emelie
  Tolley and Chris Mead.  New York: Clarkson N. Potter, Inc., 1989. Pg.
  76. Posted by Cathy Harned.
  
  Recipe posted by: Cathy Harned
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:51:58, 07 Nov 2015
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