Text 23513, 122 rader
Skriven 2007-11-28 09:54:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: A tale of 3 burgers
===============================
On 11-25-07 JIM WELLER Scribbled to DAVE DRUM about Re: A tale of 3 

JW> JW>The Hungry Cabbie: The Eating Adventures of a NYC Yellow Cabbie
JW> JW> A Hamburger Today

JW> JW>www.ahamburgertoday.com and www.famousfatdave.com

JW> DD> Almost makes me want to get in the car and head for the Rotten
JW> DD> Apple.  Almost.

JW>Same here. And the links on those pages lead to other burger lover's
JW>pages which leads to....

JW>I wasted a lot of time on them; bought 3 pounds of ground chuck, 4
JW>kinds of cheese, baked some home made buns, ate 9 burgers in 3 days
JW>and gained 3 pounds. I am now doing a soup and salad semi-vegetarian
JW>penance.

Three days of keeping up with grandchirrun will do just as well - 
without having to do semi-vegetarian "penance".

OTOH - one of my favourite indulgences is to take lunch at the Dead 
Lobster for their soup and salad offering. A nice garden (or Caesar if 
you lean that way) salad laden with tiny little salad shrimps and all 
the soup (I always get their most excellent N. E. Style Clam Chowder) 
you can pour down your throat. U$5.99 plus drink, tax and tip. Not Bad.

I only do this on days when I have nothing else scheduled - as once I 
get my belly distended by all that Clam Chowder I am like a well fed 
puppy. All I want to do is find a comfortable corner, curl up and go to 
sleep.    Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Warm Chicory Salad W/Wild Mushrooms & Pancetta Dressing
 Categories: Salad, Mushrooms, Dressing, Pork
      Yield: 6 servings
 
MMMMM-----------------CURRANTS & SHERRY DRIZZLE----------------------
    1/4 c  Dried currants
    1/2 c  Dry sherry
    1/4 c  Water

MMMMM--------------------PANCETTA VINAIGRETTE-------------------------
      1 sm Garlic clove; minced
      1    Shallot; peeled, minced
    1/3 c  Sherry vinegar
      6 oz Italian pancetta; minced
    1/3 c  Pure olive oil + olive oil
           - as needed
        pn Fresh thyme leaves
           Coarse salt & pepper;
           - (about 1/2 ts ea)

MMMMM-------------------------MUSHROOMS------------------------------
      1 lb Mixed foraged and cultivated
           - mushrooms
    1/4 c  Olive oil
           Salt and pepper
      1 cl Garlic; unpeeled
      1    Thyme sprig

MMMMM---------------------------SALAD--------------------------------
    1/2 lb Washed and trimmed mixed
           - chicories
           Salt and pepper
      2 oz Manchego cheese
    1/4 c  Toasted chopped almonds
 
  This recipe is from Robbie Lewis, executive chef of Bacar restaurant.
  
  For the currants and sherry drizzle: Place the currants in a small
  saucepan. Add the sherry and water to cover. Bring to a boil. Remove
  from heat and let steep for 30 minutes. Strain out currants and
  reserve. Slowly reduce the soaking liquid to a syrupy consistency.
  For the vinaigrette: Combine garlic, shallot and vinegar in a bowl.
  Set aside to macerate while you prepare the other ingredients. Put
  pancetta in a heavy-bottomed pan and place on low heat to render
  slowly. About halfway through the cooking process, when pancetta is
  starting to color, add olive oil. When pancetta has rendered fully
  and is crisp, quickly pour mixture into the bowl with the vinegar.
  Add thyme, salt and pepper, and add more oil if needed. Keep warm.
  
  The mushrooms: See above on how to clean wild mushrooms. Clean
  cultivated mushrooms with a damp cloth. Trim the stems from all
  mushrooms, cutting off any woody parts. Oyster mushrooms can stay
  whole; thickly slice crimini. Heat a skillet, then add oil. When hot,
  add mushrooms. Season with salt and pepper, then add garlic and thyme
  sprig. Cook until mushrooms are tender. Discard garlic and thyme. Set
  mushrooms aside.
  
  To assemble: Combine chicories and currants in a large bowl. Add
  pancetta vinaigrette to mushroom pan and reheat gently. When hot, pour
  over chicories, toss and adjust seasoning with salt and pepper. Divide
  among serving plates. Top each serving with thin shavings of Manchego
  cheese, a sprinkle of chopped almonds and the sherry drizzle.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 18 October 2007
  
  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


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