Text 8803, 100 rader
Skriven 2014-01-15 08:19:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: odds and ends 68
========================
 -=> Jim Weller said to All <=-

 JW> Bad food alert: I also went to MacDonald's, dragged there by Ray's
 JW> stepkids, for the 7th time in 50 years. They haven't gotten any
 JW> better. Their premium priced 1/3 pound Angus burger is a dry little
 JW> hockey puck with the same lame toppings, plastic cheese slices and

Fool me 7x, shame on me. It may say something about my
degraded tastebuds or expectations, but I will occasionally
get a Big Mac at the Baltimore airport if I don't have time
to call the Shipps for a food SOS.

 JW> poor quality bun as their other burgers. Avoid. For just a dollar
 JW> more one can get a nice and juicy 6 oz ground sirloin Uncle Burger
 JW> with steak sauce, bacon and mushrooms at A&W.

"One" might be able to get such up in the wild north, but
down here in civilization A&Ws are not nearly such a good
or available option. Last A&W burger I got (Grandpa) was
very nice, but it was in Edmonton I think.

 JW> Spirits review: Costco Kirkland Signature French wheat vodka, their
 JW> house brand, is distilled five times and VERY smooth... compares
 JW> well with Grey Goose at a much lower price point.

It might well be Grey Goose.

 JW> Seen at the new supermarket: lutefish and whole frozen pompano. Both
 JW> new to yellowknife. I didn't get either of them but it was cool
 JW> knowing I could.

Lutefisk, eh. You have one on the big cities now. Of course,
the big cities know enough to just say no. When I encountered
the stuff, someplace in Scandinavia, I took only a tentative
bite perhaps smaller than I did of that stenchy seal meat of
yours.

Seared dayboat sea scallops, cornmeal pancake and chive beurre fondue
categories: hotel, seafood, fancy, main
Serves: 4

12 U-10 dayboat scallops
s, p
Cornmeal pancakes (recipe below)
3 Tb bacon lardons (cubes), cut 1/4" square and cooked crisp
Chive beurre fondue (recipe below)
1 c cleaned curly endive
1/2 c sweet potato angel hair, fried crisp
2 Tb chopped chives
h - Cornmeal pancakes
1 egg
2 c white or yellow cornmeal
1 ts salt
1 1/4 to 1 1/2 c milk
h - Chive beurre fondue
1 Tb olive oil
1 1/2 Tb minced shallots
1 star anise
1/2 Tb coriander seed
1/2 bay leaf
1/2 dried red pepper, whole
1/2 c vegetable stock
1/2 c dry white wine
1 lb butter
1 bn fresh chives, minced
Salt and pepper

Cook the cornmeal pancakes and set aside, keeping warm.
Beat 1 egg. Stir in 2 c white or yellow cornmeal, 1 ts salt,
milk (to make a thick batter). Drop spoonfuls of batter onto
a well-greased hot griddle and fry to a golden brown on each
side. Stir batter occasionally to keep well mixed. Yield: 12.

Season the scallops with kosher salt and freshly ground
black pepper. Sear the scallops in a smoking hot pan
getting them brown and caramel-colored on one side.
Turn the scallops and immediately turn off the heat.
Allow the scallops to stay in the hot pan until you are
ready to assemble the plate.

Chive beurre fondue. In saucepan over medium heat, add
olive oil and sweat minced shallots for a few min. Add
star anise, coriander, bay leaf and red pepper; sweat
a few min more. Add white wine. Bring to a boil and
reduce by half. Add stock and bring back to a boil.
Add butter slowly and whisk consistently to emulsify.
Strain out shallot and spices and add fresh chives.
Salt and pepper to taste.

Assemble by putting a cornmeal pancake on the plate and
stacking the scallops on top. Then place the curly endive
between the scallops and add a sprinkling of crispy sweet
potato on top of the scallops. Finish with a drizzle of
the sauce and a dusting of chives and lardons.

Kerry Heffernan, Laurel Court, San Francisco

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