Text 20051, 123 rader
Skriven 2007-09-05 08:27:00 av Dave Drum (1:10/345)
     Kommentar till en text av Jim Weller
Ärende: Yellowknife
===================
On 08-13-07 JIM WELLER Scribbled to DAVE SACERDOTE about Re: Foraging

JW> DS> wild or free-for-the-taking fruits to make jams
JW> DS> we missed out on the wild blackberries this year
JW> DS> we came upon a grove of wild sour cherry trees.
JW> DS> we put up a batch of plum jam
JW> DS> We also monitor grapevines

JW>I'm surprised how few people still do that. We are still in the
JW>middle of raspberry season up here where spring and everything else
JW>comes late in the year. I don't even have to go into the bush to
JW>forage this year. I have three houses for sale, vacant, with
JW>raspberry patches in the back yards. Those berries are my bonus
JW>commission!

JW>And Saskatoons and wild blueberries are just starting to ripen.

You and some select others here will already be aware that National 
Public Radio's "Morning Edition" did an extensive story on Yellowknife 
this morning. I kept waiting for Steve Inskip to talk to the man with 
his finger on the pulse of the area. Instead we got the flipping mayor 
and a bunch of diamond miners.

URL to the piece (complete with audio, print and pictures) is:

http://tinyurl.com/37pzst

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Bean Cakes W-Sauteed Rock Shrimp & Mole Sauce
 Categories: Emeril, Seafood, Latino, Sauces
      Yield: 4 servings
 
      3 tb Olive oil
      1 c  Finely chopped onions
           Salt
           Freshly ground black pepper
      1 tb Plus 1 ts chopped garlic
      1 sm Jalapeno; stemmed, seeded
           - and chopped
      1 lb Dried black beans
      6 c  Water
      1    Bay leaf
      1 c  Flour
      2    Eggs; beaten
      1 c  Bread crumbs
           Essence
    1/4 c  Vegetable oil
    1/2 c  Small diced red onion
      1    Ear of sweet corn, kernels
           Removed from the cob
      1 lb Rock shrimp; peeled
    1/2 c  Small diced Roma tomatoes;
           - cored and seeded
      2 c  Mole Sauce; also available
           - in specialty food stores
      1 tb Fine chopped fresh Cilantro
           - leaves
      1 tb Fine chopped fresh parsley
           - leaves
 
  In a saucepan, over medium heat, add a tablespoon of the oil. When
  the oil is hot, add the onions. Season with salt and pepper. Saute
  for 2 minutes. Stir in 1 tablespoon of the garlic, jalapenos and
  black beans. Continue to saute for 1 minute. Add the water and bay
  leaf. Bring the liquid to a boil. Reduce the heat to medium low and
  cook until the beans are tender, about 1 1/2 to 2 hours. Remove from
  the heat and cool completely and strain.

  In a food processor, fitted with a metal blade, puree 3/4 of the 
  mixture until smooth. Add water if it becomes thick. Season with salt 
  and pepper. Remove from the processor and turn into a mixing bowl. 

  Stir the remaining beans into the pureed beans. Season the flour, egg 
  wash and bread crumbs with Essence. Divide the mixture into eighths 
  and form into individual rounds, about 1-inch thick. Dredge each cake 
  in the seasoned flour. Dip each cake into the egg wash, letting the 
  excess drip off. Dredge the cakes in the seasoned bread crumbs, 
  coating completely.

  In a large saute pan, over medium heat, add the vegetable oil. When 
  the oil is hot, but not smoking, pan-fry until crispy, about 3 to 4
  minutes on each side.

  In another saute pan, over medium heat, add the remaining 2 tb of
  olive oil. Add the red onions and corn. Season with salt and pepper. 
  Saute for 4 minutes. Season the shrimp with salt and pepper. Add the 
  shrimp to the vegetables.
  
  Continue to saute for 2 minutes. Add the tomatoes and remaining
  teaspoon of garlic. Continue to saute for 2 minutes. Stir in 1/4 cup
  of the Mole Sauce. Remove from the heat and add the cilantro. Remove
  the cakes from the pan and drain on paper towels. To serve, spoon the
  sauce in the center of each plate. Place two cakes in the center of
  each plate. Spoon the shrimp mixture over the cakes.

  Garnish with parsley.
  
  Yield: 4 servings
  
  Recipe courtesy Emeril Lagasse, 2002; from Emeril.com
  
  MM Format by Dave Drum - 01 May 2002
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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