Text 33381, 115 rader
Skriven 2015-11-20 08:25:52 av Dave Drum (1:261/38.0)
  Kommentar till text 33374 av Michael Loo (1:123/140)
Ärende: Sources 499
===================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 > It's an opportunity to be
 > both a $m@rt@$$ and be smugly self-righteous. Who's a brat?

 ML> On this echo, who's not a brat?

Are you saying that we're the wurst?

 >       Title: "Bobby Flay Should Be Ashamed" Burgers

 ML> I kind of agree, but then he should be ashamed frequently.

As should many of the Food Network presenters - especially "Spike" Fieri. But
not the luckiest man alive of that group, Michael Lomonaco - who had a
dentist's appointment the morning of 9-11 and was away from Windows on the
World at the top of the tower.

He is currently executive chef and managing partner at Porter House. I took a
look at their menus - YEE HAH! I knew the Rotten Apple was 'spensive. But, $12
for a side of hash browns? It's tatties, f'crysake.

I won't post the steak prices as I believe there is an echo rule against
obscenity.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fulton Market Fish Chowder
 Categories: Seafood, Vegetables, Herbs, Chilies
      Yield: 5 Servings

    1/4 c  Olive oil
    1/4 c  Fine chopped garlic
    1/2 c  Canned plum tomatoes;
           - drained, seeded, diced
      1 ts Saffron threads
     12 lg Fresh basil leaves; shredded
      2 lb Assorted fish; such as,
           - snapper, halibut, sea bass
           - monkfish (skinned & boned)
           - in large chunks
      1 lb Fresh shrimp; peeled,
           - deveined
     12    Littleneck clams; washed
           - well, in the shell
     24    Mussels; well washed in the
           - shell
      2 sm Lobsters; raw in the shell,
           - cut into pieces
      3 qt Bouillabaisse fish broth
      1 ts (ea) salt & fresh ground
           - pepper

MMMMM----------------------PEPPERY CROUTONS---------------------------
           French baguette in 1/4"
           - thick slices
    1/4 c  Olive oil
      2 ts Cracked black pepper

MMMMM--------------------------ROUILLE-------------------------------
      2    Fresh cayenne red jalapeno
           - chilies
      3 lg Garlic cloves
      1 lg Russet potato; peeled, in
           - 1/4" thick slices
    1/2 c  Hot bouillabaisse broth
    1/2 c  Olive oil

  Recipe courtesy of Michael Lomonaco

  Combine the olive oil, garlic, tomatoes, saffron and basil
  in a large dish or bowl. Add the pieces of fish and
  shellfish to the oil and combine well so that all the fish
  and shellfish are equally coated with the marinade
  mixture. Refrigerate the fish and allow to marinate over
  night or for several hours.

  Preheat the oven to 300oF/150oC.

  Put the fish broth into a large soup pot or casserole that
  is stovetop safe, bring the stock to a boil, and reduce to
  a simmer. Gently simmer the broth for 15 minutes.

  Meanwhile, make croutons and rouille: Brush one side of
  each French bread slice with olive oil, sprinkle with
  cracked pepper, and toast in oven about 12 minutes or
  until crisp.

  FOR THE ROUILLE: Combine the cayenne pepper, garlic,
  sliced potato and hot broth in a saucepan and cook for 17
  minutes or until the potato is cooked and soft. Transfer
  the mixture to a blender and, while pureeing, slowly
  drizzle in the olive oil. Transfer this to a serving bowl
  and serve along side the croutons.

  Add the clams and mussels into the broth. Cook for 10
  minutes, or until the clams begin to open. Season the
  lobster, shrimp and fish with salt and pepper and add to
  broth. Allow the fish to cook for 6 to 8 minutes after the
  broth has returned to a simmer. Do not boil the fish.

  Serve hot.

  Makes 4 to 6 servings

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

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