Text 9956, 88 rader
Skriven 2007-01-04 17:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Flat 819
================
 HN> didn't have a  handkerchief!) and suffered the slings and arrows of
 HN> pigeony poo with as  much grace as a 13 year old could muster...which
 HN> was not very much! So  when I first heard Tom Lehrer's song I was not
 HN> in the least embarrassed to go  YESSSSSS!!!!!

Yep, the species is noble only when it's cooked rare.

 -> Thierry is a chef. Tom is an entrepreneur. That said,
 -> he does tend to hire good help. The Dahlia Lounge was
 -> one of my favorite restaurants, perhaps enhanced by the
 -> fact that the guy left his chef alone.
 HN> That being said, he's still pretty good at creating good dishes and
 HN> cooking  himself. Whether he's a "chef" or not I don't know, but he
 HN> sure knows his  business!

That's the point. He knows his business. By the way, did you
see that Rover's is having a 20th anniversary celebration -
five-course dinner for two, $90+++. Almost worth taking a
special trip for. Tuesday to Friday, Jan 9 to Feb 2.

BEER BATTER CRAB FRITTERS
cat: starter
yield: 2 dz

2/3 c all-purpose flour 
1 ts smoked or sweet paprika 
1 ts kosher salt 
1/4 ts freshly ground black pepper 
1/4 ts cayenne 
1/4 c minced red bell pepper 
2 scallions, finely chopped, white and green parts 
1/3 c plus 1 Tb beer 
1 large egg, separated 
1 1/2 ts unsalted butter, melted 
1/2 lb crabmeat, drained, picked clean of shell,
- and lightly squeezed if wet
Peanut or Canola oil, as needed for frying 
4 to 6 lemon wedges 

In a bowl, mix together the flour, paprika, salt, pepper,
and cayenne. Add the bell pepper, scallions, beer, egg yolk,
and butter. Using a rubber spatula, fold in the crabmeat. In
another bowl, using an electric mixer, whip the egg white to
soft peaks. Gently but thoroughly fold the egg white into
the fritter mixture.

Preheat the oven to 200 degrees F. Fill a straight-sided pot
with at least 2" oil and heat to 350F, checking the
temperature with a frying thermometer. Drop scant Tbs of
batter into the hot oil, adding as many as fit comfortably.
Fry the fitters until golden brown, puffy, and cooked through.
Remove the fritters from the oil with a slotted spoon, drain
on paper towels, and keep warm in the oven while you dry the
remaining batter. You should get 24 to 26 small fritters.

Transfer the fritters to plates and serve hot with Spicy
Remoulade and lemon wedges.

source: Tom Douglas

SPICY REMOULADE 
cat: sauce
yield: 1 c

3/4 c mayonnaise 
1/4 c finely chopped celery 
2 Tb fresh lemon juice 
2 Tb chopped parsley 
1 Tb plus 1 ts prepared horseradish 
1 Tb minced shallot 
1 Tb whole-grain mustard 
1 Tb ketchup 
2 ts Worcestershire sauce 
1 1/2 ts paprika 
1 ts Tabasco or to taste 
1/2 ts minced garlic 
Kosher salt 

Put the mayonnaise in a bowl and add the remaining ingredients.
Stir to combine and season to taste with salt. Store in the
refrigerator until ready to serve.

source: Tom Douglas


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