Text 4771, 89 rader
Skriven 2013-09-18 07:39:00 av Dave Drum (70520.cooking)
   Kommentar till text 4745 av Ruth Haffly (1:396/45.28)
Ärende: Mulate's
================
-=> Ruth Haffly wrote to RUTH HANSCHKA <=-

 ->  RH> I drink about two glasses a week in the winter, but not all winter.
 ->  RH> I'm not too worried.

 -> No, not to worry.

 SR> It's like aspartame.  Bad idea in quantity, no harm in the levels I
 SR> use, which are minimal.

 RH> And I use more stevia than aspertame. If I'm out and have a diet Coke,
 RH> I know it's got aspertame instead of stevia but at home, I use all
 RH> stevia.

I drink a lot of Coke Zero - so I probably get a lot of aspartame and other
nasties. But, hey, none of us getting out of here alive so we might as well
enjoy the ride.
 
 ->  SR> week. They were probably blasting Sox games on the radio.(LOL)

 -> Could be, just have to remember to change the station before he got back
 -> to work. Good think he gave up sports instead of NOLA type foods; he'd
 -> have to go to all fast food places instead.

 SR> Ewwww.  Who in their right minds would do that? Then again he's a food
 SR> wimp; he'd probably have liked that better! UGH!

 RH> Either that, or culinarily challenged and wouldn't recognise a good
 RH> plate of shrimp if it were put in front of him. He might like the fried
 RH> alligator at Mullate's. (G)

Am I missing something here? What's so special about fried alligator? Or is it
Mulate's? Or Cajun food in general? Colour me thoroughly confused by that
comment.

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

      Title: Trout & Shrimp Capellini w/Beurre Blanc Sauce
 Categories: Seafood, Pasta, Herbs, Sauces
      Yield: 1 serving

      6 oz Filet of trout
      6    U-25 shrimp
      8 oz Capellini
           Garlic
           Butter
           Clarified butter to sauté
           Salt & white pepper
           Chopped parsley
           Seasoned flour

Beurre Blanc Sauce
      1 c  White wine
    1/4 c  Vinegar
      2 ts Shallots
      2 ts Parsley
      2 tb Garlic
           Salt & white pepper
           Cold butter chips

  Combine the first five ingredients in a sauce pan. Reduce
  to about 2 tablespoons, add the chipped butter slowly
  while swirling the pan. Do not stir with a metal spoon.
  Season to taste with salt and pepper. 
  
  Cook the cappelini and put aside.

  Sauté the shrimp in butter and season to taste with salt
  and white pepper. Season the trout with salt and white
  pepper, then dust the trout with seasoned flour and pan
  fry in clarified butter.

  Toss the Capellini in garlic butter, add parsley and put
  on plates. Put the trout filet on the Capellini, garnish
  with shrimp around the edge of the Capellini, and top with
  Beurre blanc sauce.

  Recipe by: John Albrecht, CEC

  From: http://www.cajuncreations.com

  Uncle Dirty Dave's Archives

MMMMM

... Amnesia used to be my favorite word, but then I forgot it.
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