Text 20502, 104 rader
Skriven 2007-09-17 20:33:00 av Dave Drum (1:10/345)
     Kommentar till en text av RUTH HAFFLY
Ärende: heat levels
===================
On 08-31-07 Ruth Haffly Scribbled to HAP NEWSOM about heat levels

RH> HN> I would say that my tastes run to medium shading to the high
RH> HN> side at times as well....altough it seems that our defining term
RH> HN> of "medium" may be
RH> HN> slightly different!

RH>It could very well be. OK--Pace's salsa, medium, is just a hair on
RH>the mild side for me.  La Victoria medium is more like a mild.  My
RH>home made varies, depending on what peppers I have on hand. (G)

If you dice up a serrano or three and bung them in to the Pace - and 
maybe a teaspoon of ground cumin - it wakes right up! Yes, it does.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fried Green Tomato And Rock Shrimp Salad
 Categories: Emeril, Salads, Seafood
      Yield: 4 servings
 
           Fresh ground black pepper
      1 lb Rock shrimp
           Salt
      4 c  Water
      1 ts Liquid Crab Boil
      1    Lemon; halved
      2    Bay leaves
      1    Egg
           Juice of fresh lemon juice
    1/4 c  Chopped onions
    1/4 c  Chopped green onions
    1/4 c  Chopped celery
      1 tb Prepared horseradish
      3 tb Creole or whole-grain
           - Mustard
      3 tb Prepared yellow mustard
      3 tb Ketchup
      3 tb Chopped parsley
           Cayenne pepper
           Fresh ground black pepper
           Salt
      1 c  Olive oil
     12 sl Green tomatoes (about
           - 1/4" thick)
      1 c  Flour
      2    Eggs; beaten
           -=WITH=-
      2 tb Milk
      2 c  Fine dried bread crumbs
           Essence
    1/2 c  Vegetable oil
      1 c  Fresh maiche lettuce
 
  Season the shrimp with salt and pepper. In a large saucepan, combine
  the water, crab boil, lemons, and bay leaves. Season the liquid with
  salt and pepper. Bring the liquid to a boil and add the shrimp, cook
  for 1 minute and remove from the heat. Let the shrimp sit for
  additional minute and then drain, discarding the liquid. Cool the
  shrimp completely. Refrigerate the shrimp until chilled. Combine the
  egg, lemon juice, onions, green onions, celery, horseradish,
  mustards, ketchup, and parsley in a food processor with a metal blade
  and process until smooth. Season with salt, cayenne, and pepper.

  While the machine is running, slowly add the oil, a little at a time,
  until thick. Reseason if needed. Refrigerate until chilled, about 2
  hours. Season both sides of the sliced tomatoes with salt and pepper.
  
  Season the flour, egg wash and bread crumbs with Essence. Dredge the
  tomatoes in the seasoned flour. Dip each slice into the egg wash,
  letting the excess drip off. Dredge the tomatoes in the seasoned
  bread crumbs, coating completely. In two large saute pans, heat 1/4
  cup of the oil in each pan. When the oil is hot, pan-fry the tomatoes
  for 2 to 3 minutes on each side, or until crispy. Remove and drain.

  Season with salt and pepper. To serve, plate three of the tomatoes on
  each plate. Spoon the Rock Shrimp in the center of each plate.
  Garnish each salad with a small pile of the maiche on top of the
  shrimp.
  
  Yield: 4 servings
  
  Recipe courtesy Emeril Lagasse, 2002; from Emeril Live EM1B79
  
  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
 
There never was a good war. Or a bad peace! Benjamin Franklin


... "Words mean things."....... New Undeniable Truth #34

LABOR UNIONS - The folks who brought you weekends!!!
þ CMPQwk 1.42 5653 þ

--- Platinum Xpress/Win/WINServer v3.0pr5a
 * Origin: BBS Networks @ www.bbsnets.com 808-839-6036 (1:10/345)