Text 24094, 101 rader
Skriven 2007-12-14 09:04:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: P38
===========
On 11-14-07 BURTON FORD Scribbled to BARBARA MCNAY about P38

BF>dd-> Take a look here "http://tinyurl.com/2c67zc" before you invest a
BF>dd-> lot more effort in this.

BF>I checked this and found I mislead you in my description of a P38.

BF>Sorry about that.

Please ignore my previous reply to your message to Barbara.  Bv)=

Have you seen the little Ecko "butterfly wing" can openers that clamp 
themselves onto the can rim and force the cutting wedge into the can as 
you turn the handle? Quite nice and you don't have to squeeze handles to 
maintain cutting pressure.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mixed Green Salad With Grapefruit & Warm Shrimp
 Categories: Seafood, Citrus, Salads
      Yield: 6 servings
 
MMMMM---------------------------SHRIMP--------------------------------
    1/4 c  Extra-virgin olive oil
    1/4 c  Grapefruit juice
      2 cl Garlic; minced
           Salt & ground white pepper
     12 oz Raw med shrimp; peeled,
           - deveined

MMMMM------------------------VINAIGRETTE-----------------------------
    1/4 c  Extra-virgin olive oil
      2 ts Balsamic vinegar
      2 ts Grapefruit juice
      3 cl Garlic; minced
           Salt & ground white pepper

MMMMM---------------------------SALAD--------------------------------
      3 oz Mixed baby greens
      2    Heads Belgian endive;
           - separated into spears
      2    Pink grapefruit; peeled, in
           - segments
      1 tb Butter
      1 ts Minced fresh Italian
           - parsley
 
  This innovative twist on an old-fashioned combination comes from
  Amarena restaurant (formerly Baldoria) on Russian Hill. The contrast
  of hot shrimp, cool greens and vibrant grapefruit is irresistible.
  
  To prepare the shrimp, combine the oil, grapefruit juice and garlic
  in a medium bowl. Season to taste with salt and white pepper. Add the
  shrimp; toss to coat. Transfer the mixture to a plastic freezer bag.
  Seal. Refrigerate for at least 6 and up to 24 hours.
  
  To make the vinaigrette: Combine the oil, vinegar, grapefruit juice
  and garlic in a mixing bowl and whisk well to blend. Season to taste
  with salt and white pepper.
  
  To make the salad: Place the greens, endive and grapefruit segments in
  separate bowls (reserve any of the juices from the grapefruit
  segments). Toss each gently with some of the vinaigrette.
  
  Select a skillet large enough to hold all the shrimp in a single
  layer. Place the skillet over high heat. When hot, add the shrimp and
  marinade and cook, stirring, until the shrimp are pink and curled,
  and the sauce reduces slightly, about 3 minutes. Add the butter and
  toss until it melts. Remove from heat. Add the reserved juices from
  the grapefruit segments to the skillet and stir to blend.
  
  To serve: Place 3 or 4 spears of endive in a starburst fashion around
  the edge of each of serving plate. Place a grapefruit piece on top of
  each spear. Pile a mound of greens in the center. Top with the hot
  shrimp and another grapefruit piece. Sprinkle with the minced parsley.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 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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