Text 17703, 108 rader
Skriven 2008-12-11 21:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: soup stuff 355
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 ML> with the rest of the people, perfectly okay people, not
 ML> lifting a finger to help me. Whereas if I encounter a cook scene
 ML> I will always ask what I can do.
 DS> Funny how that works, isn't it?  Some people do it automatically
 DS> (Roger and I nearly always help each other out in the kitchen, for
 DS> example); others will lend a hand if asked; still others are 
 DS> perfectly content to just get in the way. [g]

And there was for decades this weirdness where people would
gladly go to my house for dinner but would never, ever
reciprocate. Lucille, if you remember her, put forth the
hypothesis that they were afraid to do so.

I wouldn't be shy of prepping for anyone short of Gordon Ramsay,
and the only reason I'd refrain from working for him would be
the fear of taking my knife and plunging it into his ugly gullet.

Then there's this guy, whom I dislike for his arrogance and
self-congratulatoriness for a talent that is just this side
of average. He's the guy who lives down the street from my
friends the rich Fishers, and during a postprandial walk my
b-i-l and I discussed the possibility of peeing in his car.

Portugese Seafood Stew
Categories: celebrity, seafood, stew, Guinea
Yield: 6 servings

30 oz Portuguese Stew Base (see separate recipe)
2 1/2 oz extra virgin olive oil
4 cloves garlic, minced
2 lg shallots, minced
18 littleneck clams, washed
16 oz clam juice or fish stock
24 mussels, scrubbed and debearded
4 anchovies
204 shrimp, peeled
18 bay scallops or 12 large sea scallops
6 oz squid, cleaned and cut up
8 oz very dry white wine
6 oz Monkfish, cleaned and cut into large chunks
6 oz Wolf fish filets, cut into large slices
6 oz Mackerel filets, cut up
4 oz salt cod, soaked overnight
1/2 c parsley, chopped
Sea salt and freshly ground black pepper to taste

In a saucepan over medium-high heat, add half of the olive oil,
garlic and half of the shallots. Saute until the shallots start to
brown and add the littleneck clams, the clam juice and cover. Steam
for 3-5 minutes until clams start to open and add the mussels. Steam
3 more minutes, or until all clams and mussels are open. Discard any
shellfish that remain unopened. Remove from heat.

In a separate pan, add the remaining oil and shallots, cook until
transparent. Add the anchovies, and cook until they dissolve. Add
shrimp, scallops and squid and saute on both sides. Deglaze with the
white wine. Add the Portuguese Stew Base, Monkfish, Wolf fish
filets, Mackerel filets and salt cod and bring to a boil. Add the
clams and mussels with their cooking liquid and cook 2 more minutes.
Season with salt and pepper and add parsley at the last minute.
Remove the seafood and place in 6 warm bowls and reduce the cooking
liquid by a quarter. Pour over the seafood and serve immediately
with croutons and Parmesan and Romesco cheese on the side.

Source: Bob Kinkead

Portuguese Stew Base
Categories: celebrity, ingredient
Yield: 32 ounces

2 chorizo sausages (Portuguese style), skinned and diced
1 oz extra virgin olive oil
3/4 oz salt pork, finely diced
1 lg yellow onion, peeled and diced
3 1/2 cloves garlic, chopped
1/2 ts cumin, whole, toasted and ground
1/2 ts dried oregano
1 celery stalk, diced
1 lg carrot, peeled and diced
1 sm fennel bulb, diced
1 md leek, cleaned and minced
2 bay leaves
2 1/2 c tomatoes, peeled, seeded and diced
16 oz clam juice, fish stock or chicken stock
1 oz red wine vinegar
3 oz dry red wine
2 oranges, zested and juiced
2 1/2 Tb fresh basil, chiffonade
2 Tb parsley, freshly chopped
2 Tb capers
Sea salt and freshly ground pepper to taste

In a large saucepot over medium-high heat, add the olive oil and
when hot add the diced salt pork. Fry pork until brown and add the
diced onion. Cook for 4 minutes and add the chopped garlic, cumin
and dried oregano. Cook 1 minute more and add the celery, carrots,
fennel, leeks and bay leaves and saute 5 more minutes, stirring from
time to time. Add the tomatoes, clam juice, red wine, vinegar,
chorizo and juice and zest of the oranges and bring to a boil. Cook
for 10 minutes. Add basil and season with salt and pepper, cook 2
more minutes. Add the capers and parsley and remove from the heat.

Source: Bob Kinkead


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