Text 575, 102 rader
Skriven 2013-05-11 12:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: she sells shellfish 537
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 RH> Always good to have a knowledgeable staff, especially in an area where
 RH> the customers are also knowledgeable.

Heh, if the customers dictate a high baseline, it would be
economic suicide not to acknowledge that.

 Lowe's has a decent fish/seafood
 RH> department but if we lived on the coast, the Lowe's in Cape Carteret
 RH> would have fresher fish.

Round here, Lowe's is the name given to a chain of home
improvement stores. I wonder, if the supermarket by that name
decided to come into this area, whether it would be allowed
to keep the name - probably not.

 RH> I know, and even within the various types, some species are better
 RH> than others. Steve brough home a menu from the local Maryland style
 RH> crab place we've gone to from time to time--they're pricing themselves
 RH> out of our range now. They're good but could use a bit of a lighter
 RH> hand with the seasoning, IMO.

Next time you want to splurge tell them to cut down on
the seasoning, easy peasy. I've been telling restaurants
how to season and cook my food for over 40 years - there
are occasional mistakes, or rarely the server doesn't
actually communicate the info, but there's almost never
any pushback or consequence.

 RH> OTOH, I'd rather not get too close to the edge on the healthiness and
 RH> good sense part of my diet. Made that mistake last year, doing much
 RH> better after getting straightened out.

I've always been closer to the edge than most, in my quiet
way; seldom regret it, too.

 RH> We've missed the NE get togethers, maybe will make one some time in

Seems like New York is a good place in general, as it
is centrally located for the most active members, and
we don't want to have Burt and Shirley have to get on
a plane or anything.

 RH> the future. Looks like we'll miss this year's picnic too, because of
 RH> family committments.

You have priorities, we understand that. Maybe
next year then.

 ML> time at least. Now, anyone with cable television knows, except
 ML> that they go to Woodman's.
 RH> We don't have cable except for internet.

Good thing, otherwise you'd be going to Woodman's, too.

 RH> Is Legal as good as it's hyped to be?

It's fine; the seafood is fresh, but don't expect the cooked
to order excellence of a reputable independent. And the
prices are quite high.

 RH> I like it too but it's something like 15 carbs per quarter cup, IIRC.
 RH> Don't know what macadamias are off the top of my head but have to do
 RH> some figuring to get the total carb count. The potential sounds good,
 RH> if I can get some fresh macadamias.

I thought nuts were pretty low in carbs.

Seared Sea Scallops with Corn Nage
cat: shellfish, fancy, starter
Serves: 4

h - For the seared sea scallops
4 lg scallops
1 ts olive oil
1 Tb lemon zest
1 pn white pepper
1 pn sea salt
h - For the corn nage
5 ears raw corn, kernels cut off the cob
1 c corn stock or chicken stock, heated
2 Tb cream, brought to a boil
h - Garnish
fresh peas
micro greens


Marinate scallops with remainng ingredients for 2 hr.
Heat pan on high heat and sear scallops on each side
until golden brown.

Puree corn with stock and cream in a blender.

Divide the warm corn nage between 4 plates. Place a
scallop on the corn nage. Garnish with fresh peas and
micro greens.

Michael Farrell, Westin Grand Cayman Seven Mile Beach Resort & Spa


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