Text 19549, 67 rader
Skriven 2007-08-25 18:05:18 av Janis Kracht (1:261/38)
  Kommentar till text 19531 av Carol Shenkenberger (3:800/201)
Ärende: Re: Squealing again on Janis
====================================
Hi Carol,

>> I guess we've got enough of an asian community to support imports of a
>> number of good items.  I buy a soy sauce named Kim Ve Wong.. when I fi
>> tasted it, I thought it tasted more like wine, it was that good :)  I'
>> look for Datu Puti, I might have missed it since there are a number of
>> other imported soy sauce bottles in the asian food aisle :)

> Yours was like wine?  BLURG!  Sorry, not my cuppathing there.

Not really like wine.. bad description.. I'm trying to think of good
description, but it's hard :)  It sure wasn't like any other soy sauce I'd
tasted before, that's for sure.

>  Then again, I
>don't like cookig anything with alcohol except will take a little mirin or sak
> now that I am used to that.  I know, I'm odd.

Ok, can understand that.. try the one I posted below though, it's great.

>I think from what i have seen of what you cook like, you will love the recipes
> from Ian (our French fellow).  His recipes tend to be fancy and pretty exact
> but are good for ideas that seem to match what you like.  He makes a sort of
> fusion French/English type of food.

Does sound a lot like how I cook, often enough <grin>


========Mussels Diabola========
1/4 cup olive oil or enough to cover bottom of large pot. 4 cloves garlic,
chopped
1 pound mussels, scrubbed and beards removed 2 cups parsley, chopped
2 cups onions, chopped
1/2 teaspoon red pepper flakes
2 cups dry white wine
1 32-ounce can Italian peeled tomatoes 1 6-ounce can tomato paste
1/2 teaspoon black pepper

Heat the olive oil in large pot on medium heat.  Add garlic and saute for a
minute or so. Add onions and allow to cook until translucent - do not let any
thing brown. Add the red pepper flakes, parsley and mussels and give the pot
one good stir from the bottom up.

Add the wine.  Immediately cover the pot and steam mussels for 3 minutes.  Do
not over cook.  Discard any mussels that do not open by themselves during the
steaming process. Remove the mussels from the wine sauce, and keep warm.

Put the tomatoes in a blender and blend at high speed for 2 seconds to break up
the tomatoes.  Add the tomatoes, the tomato paste and the black pepper to the
wine and onions and simmer for 15 minutes.  Return the mussels to the tomato
and wine sauce and cook for another 2-3 minutes, stirring often but gently.

Taste for seasoning.  You may want the Diabola hotter - if so, add more red
peper flakes sparingly. To serve the mussels, place them on a large platter one
at a time with a slotted spoon, and then spoon hot sauce over them, filling
each mussel with the hot sauce.  To eat them, encourage your guests to pick
them up by the shell and slurp down the contents - hot sauce and mussel,
combined.

Ron and I had this dish at a restaurant in Southern NJ years ago, and we loved
it so much I had to figure it out <grin>.

Take care,
Janis

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