Text 3418, 104 rader
Skriven 2006-07-16 18:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: moose muff
==================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 ML> Why would moose nose being any worse than any other part of the
 ML> moose, I wonder.
 
 JW> It's nasty to prep properly. You have to singe the head which 
 JW> smells bad or skin it, scoop out its brains, saw the skull, 
 JW> clean the nostrils with a Q-tip, pluck out its eyes, even 
 JW> consider brushing it's teeth. [G] Not  nice things to do for 
 JW> queasy carnivores.

 DS> That is a LOT of work.  There are only a few conditions that
 DS> would make me put in that much labor for a chunk of meat:

 DS> 1.  I'm starving.
 DS> 2.  The meat tastes better than anything I have ever had before
 DS> 3.  Eating the meat causes multiple orgasms.

No worse than preparing a hog's head for scrapple or a calf's head for
brawn. (No better either!)

Now, what about lobster heads?

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Lobster With Ricotta, Wild Mushroom Ziti And Lobster Coral
Categories: French, Lobster, Cheese, Mushrooms, Pasta
  Servings: 4

           LOBSTER:
    1/2    lobster, claws shelled
           Lobster butter
           Espelette chili
           SAUCE:
      1 kg lobster heads
      1    onion
      1    fennel bulb
      4    tomatoes
     30 ml cognac
      1    branch of tarragon
      1    branch each: thyme, bay and
           rosemary
    100 ml olive oil
     50 g  butter
      5 g  pepper
     50 ml white wine
      1    clove of garlic
      2 l  fish stock
           STUFFED ZITI:
      5    pieces ziti
           Milk
           Vegetable juice
           FILLING:
    250 g  ricotta
    100 g  chopped mushrooms
    1/2 bn chives, chopped
    1/2 bn flat leaf parsley, chopped
      5    confit tomatoes, chopped
           GARNISH:
    1/2    poivrade artichoke, cooked
           in juice
      1    asparagus, blanched
      2 bn cherry tomatoes, sauteed

Breton Lobster in its Shell with Ricotta and Wild Mushroom-Stuffed Ziti
and Lobster Coral Sauce

Preparing the lobster: Cook the lobster in its shell in the lobster
butter lightly seasoned with Espelette chili.

Making the sauce: Saute the lobster heads in a little olive oil. Deglaze
with cognac; flambe and reduce until the liquid has evaporated. Add the
white wine and reduce again. Add the chopped fresh tomatoes, garlic,
fennel and onion (all coarsely chopped) and the herbs. Cook over medium
heat until the water they exude has evaporated. Add the fish stock and
cook over low heat for 1 1/2 hours. Let infuse for about 30 minutes off
the heat; strain. Whisk in some lobster butter.

Stuffed Ziti: Cook the pasta in the milk; drain and cool. Saute the
mushrooms in a skillet. Combine all the ingredients for the filling and
stuff the ziti. Reheat in vegetable juice to give them good flavor.

Garnish: Garnish with artichoke, asparagus, cherry tomatoes, fried bay
leaf and a tomato tuile.

Richard Coutanceau
Richard Coutanceau
France


MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife




... Lobster and butter go together like Playmates and lingerie.
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)