Text 33936, 86 rader
Skriven 2015-12-03 07:19:00 av Dave Drum (92072.cooks)
  Kommentar till text 33917 av Ruth Haffly (1:396/45.28)
Ärende: Re: Seasoning bases
===========================
-=> Ruth Haffly wrote to Dale Shipp <=-

 RH> Hi Dale,

 RH> Penzey's Spices (www.penzeys.com) makes both a ham and a pork soup
 RH> base/seasoning. If you can't get to a retail store, order on line.

 DS> <<SNIP>>

 RH> Most grocery stores only carry beef and chicken, sometimes vegetable
 RH> in the "Better than....." line. To get the more "exotic" ones, you have
 RH> to go on line or a place like Penzey's (they have brick & mortar stores
 RH> but I don't know where you live, might be easier for you to order on
 RH> line).

 DS> Next time you stop by here, if there is time, we could take you to the
 DS> retail outlet for Sysco.  They have all sorts of seasoning base
 DS> containers as well as a number of other things you might like to see.

 RH> Sounds like a fun place to explore, especially if they have restaurant
 RH> supply items (food prep aids) as well. We can see how it compares to
 RH> Olindo's in Rochester--probably not the selection of Italian goodies at
 RH> Sysco tho. (G)

I looked at their web presence for the Elkridge (Route 1) Maryland store. Looks
a lot like my local GFS place - and they *do* carry kitchen tools, etc. I'll
bet their range of Italian stuff will surprise you. I think they supply
meatballs, canned marinara (Olive Garden style), etc. to a number of
restaurants.

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

      Title: Ribeye Cap Steak w/Mushroom Pastina, Pea Shoots & Crab Butter
 Categories: Beef, Mushrooms, Seafood, Pasta, Vegetables
      Yield: 4 servings

MMMMM-----------------------CRAB BUTTER-----------------------------
    1/2 lb Jumbo lump crab
    1/2 lb Softened butter

MMMMM-----------------STEAK & MUSHROOM PASTINA----------------------
      4    (8 oz ea) spinalis steaks
      2 oz Clarified butter or olive oil
    1/2 ts Chopped garlic
    1/4 c  Vidalia onion; small dice
      2 c  Assorted mushrooms
      1 c  Cooked acini de pepe, orzo
           - or pearl couscous
      2 tb Crème fraiche
      1 oz Chicken stock
      1 oz Chopped parsley
           Salt & pepper
           Pea shoots to garnish

  Combine very soft butter, crab meat and a little salt and
  pepper gently so crab does not break up, set aside.

  Season and grill spinalis steaks to desired temperature,
  then rest steaks while preparing the mushroom pastina.
  
  In a sauté pan over medium heat, sauté onions and garlic
  in clarified butter until onions are translucent. Add
  mushrooms and increase heat to high and sauté constantly
  moving mushrooms around until softened. Add pastina,
  chicken stock, and crème fraiche. Reduce heat to medium
  until pastina is warmed through and liquid thickens
  slightly. Add parsley.

  Spoon equal amounts of mushroom pastina on plates and top
  with sliced steak (slice against the grain at a slight
  angle). Mound crab butter on top of steak and either hit
  with blow torch or under a salamander to start melting
  button slightly into steak. Garnish with pea shoots.

  Yield: 4 Servings

  RECIPE FROM: http://www.sysco.com

  Uncle Dirty Dave's Archives

MMMMM

... Forbidden fruit is responsible for many a bad jam.
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