Text 11408, 98 rader
Skriven 2007-02-05 22:24:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: ALCOHOL WEIRDNESS 70204
===============================
 -=> Quoting Glen Jamieson to Jim Weller <=-

 JW> She has port, wine or spirits as the mood strikes her; they all work,
 JW> except vodka for some strange reason.

 GJ> Perhaps that is a deep-seated fear from the days of the Cold War, when
 GJ> in her youth she was frightened by the threat of an invasion of
 GJ> Russian vodka drinkers.

Well she did grow up surrounded by Ukrainians....

 JW> Title: Wala Lang Pero

 GJ> Something wrong there, as "pero" means "but".

The original title was Wala Lang Pero Pork but the recipe used chicken
and I deleted that word as it made no sense.

Perhaps the guy posted a recipe for pork but prefers chicken or vice
versa?          
 
 GJ> More likely that it
 GJ> would be "Wala Lang Pera", usually shortened to "Walang Pera", a
 GJ> phrase I am very familiar with, meaning, "No money".
 
 GJ> I am not sure why that dish would have been given that title, as it is
 GJ> not particularly low cost.

I googled "wala lang" but could make no sense of what I found. It is all
very confusing. I think I'll just rename the recipe "Sam's chicken in
pandan leaf bundles". Since I'm unlikely to find and purchase pandan
leaves in the near future it's all moot.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Chef Mike's Georgia Wild Shrimp Sates W/Spiced Pistachios
Categories: Shrimp, Nuts, Grill
  Servings: 4

  1 1/4 lb shrimp, peeled and deveined
    (about 32)
      1 T  minced garlic
      3 T  olive oil
      2 T  fresh lime juice
    salt
     65    (6 to 8-inch) bamboo
    skewers
    CHUTNEY:
     16 oz plain yogurt
      2 t  ground coriander
      1 t  ground cumin
      1 T  olive oil
      4    jalapeno peppers, 3 with
    seeds and ribs removed,
    coarsely chopped
      2 C  fresh cilantro sprigs
      2 T  fresh lime juice
      1 C  shelled natural pistachios,
           toasted and finely ground

Butterfly shrimp by cutting partially through the backs. In a large
bowl, combine shrimp, garlic, oil and lime juice. Sprinkle with salt.
Cover and chill one hour. To prepare the chutney, place yogurt in a
fine-mesh sieve set over a bowl; chill one hour. In a small skillet, add
coriander, cumin, and oil. Cook over medium heat, stirring occasionally,
until fragrant. In a blender, combine yogurt, coriander mixture,
jalapenos, and cilantro. Blend until smooth. Add lime juice, nuts, and
salt to taste; mix well. Preheat broiler. Gently press one shrimp open
and thread lengthwise onto a skewer near pointed end. Repeat with
remaining shrimp and skewers. Arrange skewers in a row on the long side
of a broiler pan so that blunt ends of skewers point toward middle of
the pan. Cover exposed portions of skewers with a sheet of foil (don't
cover shrimp). Arrange another row of skewers over foil. Continue adding
rows of skewers and layers of foil until pan is full, making sure
exposed skewer ends of last row are covered with foil. Broil until
shrimp are just cooked through, about 3 or 4 minutes. Remove sates to
platter and serve with chutney for dipping.

This is Executive Sous Producer Mike Stock's Recipe.

From: Www.Chefandthefatman.Com

MMMMM-------------------------------------------------




Cheers

Jim, in Yellowknife




... Vichysoisse, like so many other things French, confuses me.
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