Text 20980, 109 rader
Skriven 2007-10-03 10:19:00 av Dave Drum (1:10/345)
     Kommentar till en text av MICHAEL LOO
Ärende: Brothers
================
On 09-20-07 MICHAEL LOO Scribbled to ALL  about 9/11 rite - air 151

ML>Until I gave him my time constraints, which dampened his
ML>enthusiasm to zero, as he refuses to get up before ten or
ML>eleven. Anyhow.

Other than having you for a brother - does your sib have ANY survival 
traits, at all?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rock Shrimp Pepper Jack Spring Roll With Marinated Mango
 Categories: Emeril, Seafood, Fruit
      Yield: 2 servings
 
           Salt and fresh black pepper
      1 tb Chopped fresh cilantro
    1/2 c  Pepper jack cheese; grated
    1/2 lb Boiled rock shrimp

MMMMM---------------------------ROLLS--------------------------------
    1/2 ts Crushed red pepper flakes
      1 ts Freshly ground black pepper
      1 ts Salt
      1 ts Garlic
    1/2 tb Chopped green onions (green
           And white parts)
      1    Bay leaf
      2 tb Sugar
    1/2    Lemon, halved and juiced
      2 tb Soy sauce
      1    1-inch piece ginger, peeled
           And thinly sliced
      2 c  Water
      1 ts Essence
    1/2 lb Rock shrimp
      2 lg Spring roll wrappers

MMMMM---------------------------GARNISH-------------------------------
           Guacamole
           Sesame Cucumber Salad
           Marinated Mango (better made
           - one day in advance)
           Chipotle Dressing
           Vegetable oil
 
  FOR THE SHRIMP:
  
  Season the shrimp with the Essence. Combine 4 cups of water, the
  ginger, lemons, lemon juice, soy sauce, sugar, bay leaves, green
  onions, garlic, salt, pepper and red pepper flakes in a large
  saucepan. Bring to a boil and place the shrimp in the boiling liquid.
  Let cook until barely pink, about 2 minutes. Drain the shrimp from
  the liquid and allow them to cool at room temperature. Reserve until
  ready to assemble the rolls.

  (Note: Spring roll wrappers can be found at many large grocery stores 
  and most Asian markets. The package actually reads, "Spring Roll 
  Pastry." They differ from wonton wrappers and rice paper wrappers. 
  They should be used straight from refrigerator as they dry out 
  quickly.)
  
  FOR THE ROLLS
  
  Combine the boiled shrimp, cheese, and cilantro. Season to taste with
  salt and freshly ground black pepper. Set aside. Place a spring
  roll wrapper on a clean kitchen towel. Lay out 2 tablespoons of the
  shrimp mixture in the center of the sheet, placed so they form a
  line. Pull the bottom of the wrapper over the filling, fold the sides
  and roll up like an egg roll. Dampen your fingers and seal with a
  touch of water. Place seam side down on a plate and repeat the
  process with the remaining rice papers and filling. Fill a wok or
  deep pot halfway with vegetable oil and heat until smoking hot,
  360°F.

  Using a slotted spoon drop the spring rolls, one by one, into
  the pot. Be careful not to overcrowd them. Fry until golden brown,
  about 2 minutes. Remove from wok and drain on a paper lined platter.

  Once cooled enough to handle cut the spring rolls in half on the
  diagonal. Plate 2 spring roll halves resting against each other and
  drizzle with Chipotle Dressing. Surround the halves with small
  servings of Marinated Mango, Sesame Cucumber Salad and Guacamole.
  
  Yield: 2 servings
  
  Recipe downloaded from www.emerils.com
  
  MM Format by Dave Drum - 15 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


... I haven't spoken to my mother-in-law for a year. She hates interruptions.

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

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