Text 5899, 76 rader
Skriven 2013-10-18 05:51:56 av Dave Drum (1:261/38)
Ärende: Chile 4319
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fonda's Roast Crab w/Guajillo Chile, Garlic & Lime
 Categories: Seafood, Chilies, Citrus
      Yield: 2 Servings

      3    Roma tomatoes
    1/2 c  Olive oil
      6    Guajillo chilies; stemmed
           - and seeded *
     20 cl Garlic; peeled
      8    Bay leaves
           Juice of 3 limes
      1 ts Salt; to taste
      1    Dungeness crab; cooked,
           - cracked and cleaned (body
           - left whole, with legs and
           - claws attached; save top
           - shell)

MMMMM--------------------------GARNISH-------------------------------
           Chopped cilantro
           Chopped Italian parsley
      1    Lime; in wedges

  From Fonda in Albany.

  For the sauce: Using a hot, dry comal or cast-iron pan,
  char the tomatoes on all sides until lightly blackened and
  soft. Set aside.

  Heat the olive oil to 300øF/150øC in a small, heavy
  bottomed pan. Lightly fry each chile, individually, for 1
  second on each side. Remove to paper towels to drain, then
  place in a medium bowl. This will "toast" the chilies and
  bring out their nutty, spicy, slightly bitter flavor.
  Cover the chilies with boiling water and let soak until
  softened, about 20 minutes.

  Using the same oil, fry the garlic cloves until golden
  brown, about 5 minutes. Remove and let cool.

  Puree the chilies, garlic, bay leaves, tomatoes & lime
  juice in a blender on high speed until very smooth; season
  with salt.

  For the crab: Preheat oven to 450øF/230øC. Place the crab,
  including the top shell, in an oven-proof skillet just big
  enough for the crab. Ladle the sauce over the crab, then
  turn the crab in the sauce until completely covered. Place
  the skillet in the oven and roast for 8 to 10 minutes,
  turning the crab over every 3 minutes, until hot and
  sizzling, and heated through.

  Transfer the crab to a serving platter, using the top
  shell as decoration. Pour the sauce over the crab.
  Sprinkle with cilantro and parsley, and garnish with lime
  wedges.

  Serves 2

  * Note: Guajillo chilies are dried and can be found in any
  Latin American market and some supermarkets.

  URL: http://sfgate.com

  MM Format by Dave Drum - 01 February 2007

  Uncle Dirty Dave's Archives

MMMMM

... If people take the trouble to cook, you should take the trouble to eat.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)