Text 33359, 71 rader
Skriven 2015-11-19 23:59:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 33322 av Michael Loo (1:123/140)
Ärende: Re: additional travel 48
================================
 -=> On 11-19-15  01:37,  Michael Loo <=-
 -=> spoke to Dale Shipp about additional travel 487 <=-

 > Not sure exactly what you mean by shoulder season, but we got a pork
 > shoulder butt from Wegman's today.  It is soaking in brine as we type.
 > I'll fire up the smoker with it tomorrow.

 ML> Sounds good. 

Most of it has been vacumm sealed and put into the freezer for another
day down the road.  We did have a taste, and it was good.  FWIW, of the
10 1/2 pound shoulder we ended up with six pounds of meat.  The rest was
bone and fat (at least two pounds of which rendered out during cooking,
the rest was trimmed off).

Another recipe for you that is like sending Jim Bodle a recipe for squid
stuffed with beets :-}}

But of course, you could replace the dredded green thing with more of
the purple thing :-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GATEAU OF AUSTRALIAN SCALLOPS WITH A LIGHT CORIANDER SAUC
 Categories: Seafood
      Yield: 6 Servings
 
MMMMM------------------SOURCE: VOGUE WINTER'88-----------------------
    600 ea Scallops, cleaned and with
           -coral removed but reserved
    300 ea Diced zucchini
    300 ea Diced eggplant
    300 ea Tomatoes, skinned and seeds
           -removed
    600 ea Red and green pepper,
           -peeled and seeds removed
     10 ea Garlic, peeled and crushed
      2 T  Butter
           Salt and pepper
     70 ea Coriander (separate leaves
           -and stems)
      1 c  Fish stock
    1/2 c  White wine
     50 ea Unsalted butter
 
  Cook zucchini, eggplant, tomato, poppers and crushed garlic in butter
  until tender.  Season with salt and pepper, set aside and keep warm.
  Liquidise the scallop coral and the coriander stems together with the
  fish stock and white wine.  Place in a saucepan and cook slowly to
  develop a good flavoured stock.  Strain through a fine sieve, return
  to the stove and reduce the cooking liquid by half.  Pat scallops dry
  with paper towels and quickly sear the scallops in a very hot pan
  until golden brown. Remove from the pan and keep warm.  Deglaze the
  pan with the stock and reduce cooking liquid a little more.  Whisk in
  the butter and taste for salt and pepper. Arrange the cooked
  vegetable mixture in the centre of individual dinner plates.  Spoon
  scallops on top and lightly coat with the sauce. Sprinkle with
  coriander leaves and serve at once. Bon Appetit-Exec.Chef Magnus
  Johansson EXEC.CHEF MAGNUS JOHANSSON
  
  Submitted By SHERREE JOHANSSON   On   08-13-94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:03:28, 20 Nov 2015
___ Blue Wave/DOS v2.30

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