Text 3643, 73 rader
Skriven 2013-08-17 22:58:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: nah 992
===============
-=> Quoting Michael Loo to Jim Weller <=-

 ML> unless you are willing to take a ride to the Chesapeake, it is
 ML> better not to get a hankering for crabcakes at all.

Truth be told, I have never made a crabcake and never had a
restaurant crabcake that impressed me at all. Fresh crab is
impossibly expensive here. Roslind and I do enjoy a variety of
other kinds of fish cakes though. I do love the concept and can
mentally taste the ideal one in my head.

Tie for best crab I've ever had was deep fried soft shell crabs in
Florida with champagne, Caesar salad and sourdough bread and steamed
crab with black bean sauce in a little Mom & Pop Chinese restaurant
in a small mountain town not far from the coast in B.C.

I should visit the Mid-Atlantic states some day, if only for the
crab. To date my exposure to the Atlantic Ocean has been limited to
Nfld., the Canadian Maritimes and Florida.

 KLA> a croquette with a crisp exterior and interior that literally
 KLA> melts in your mouth.

 ML> a method that the boy ought to
 ML> adapt to crabcakes. Cold food, really hot fat.

It sure works well with a host of other breaded fried things.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homard a la Camille
 Categories: Lobster, Historical
      Yield: 4 Servings
 
           Oil
           Lobsters
           Salt, pepper
           Mignonette,
           Thyme, bay leaf
           Cayenne pepper
      3 md Fresh tomatoes
           Parsley leaves
      1 cl Crushed garlic
      1    Gill brandy
      2    Gills white wine
           Meat glaze
           Lemon juice
 
  Lobster A La Camille
  
  Heat in a sautoir some good sweet oil, and throw into it live
  lobsters, each one cut across into twelve pieces; season with salt,
  pepper, mignonette, thyme, bay leaf and cayenne pepper; toss them
  over a brisk fire for twelve minutes, then add three medium fresh
  tomatoes, peeled, seeded and cut in dice, a few parsley leaves and a
  clove of crushed garlic; let reduce for ten minutes, then pour in a
  gill of brandy, set it on tire, and as soon as it is extinguished
  pour in two gills of white wine, reduce to half, and just when ready
  to serve, add some meat glaze and lemon juice.

  From: The Epicurean By Charles Ranhofer
 
MMMMM
 

YK Jim


... Today's Special: Lobster Tail & Beer. "Me three favourite things".

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