Text 19475, 77 rader
Skriven 2009-01-10 20:33:00 av JIM WELLER (1:123/140)
Ärende: Menu 1
==============
There's a breath of fresh air and a feeling of optimism in
Washington that I haven't sensed since the Kennedy years.  The stock
market is up 12% and Obama hasn't even begun yet. All sorts of neat
innovations going on. The White House chef has even started posting
menus and recipes on line! Here's what's cooking Jan. 20....


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

     Title: Inaugural First Course: Seafood Stew
Categories: Stews, Lobster, Scallops, Shrimp
  Servings: 10

      6    (1 Lb) Maine lobsters
     20 md size Sea scallops
     36 lg shrimp, peel, cleaned and
           tail removed, aprox. 2 lbs.
     10    (1 oz) pieces of black cod
    1/2 c  small dice carrots
    1/2 c  small dice celery
    1/2 c  small dice leek
    1/2 c  small dice Idaho potato
      1 ts kosher salt
      1 ts ground white pepper or black
           pepper
    1/4 ts ground nutmeg
      1 qt heavy cream
      1 c  dry vermouth (can be made
           without)
     10    (5 inch) puff pastry rounds
           Equipment
     10    (3 1/2 inch) terrines or
           ramekins

Bring 1 gallon of water to a boil; poach lobsters, then shrimp, then
black cod and last scallops. After seafood is cooked, remove from
water; reserve water and bring to boil.

Cook all vegetables in liquid that was used for the seafood, remove
vegetables when tender. Allow the liquid to continue to boil until
only 1qt of liquid remains. This will be the base for the sauce.

Bring seafood liquid back to a boil and add the vermouth and heavy
cream and reduce by half, season with salt, white pepper and nutmeg
to taste. You have reached your desired thickness when the sauce
will cover the back of a wooden spoon. Set aside to cool.

Cut Maine lobster, shrimp and scallops into bite size pieces.

Pre-heat oven at 400 degrees.

Fold seafood and vegetables into cool sauce, being careful not to
mix too much as this will break up the seafood. Scoop mixture into
terrines or oven proof baking dish of your choice.

Cover terrines with puff pastry rounds, brush them with egg wash and
bake them until golden brown about 8-10 minutes, allow to cool for 5
minutes before serving. You can cook this 2-3 hours ahead of time
and keep warm at 150 F degrees.

*All seafood can be substituted with other favorite options of your
choice and availability.

Recipes for the 2009 Inaugural Luncheon
From: Joint Congressional Committee on Inaugural Ceremonies
http://inaugural.senate.gov Recipes  

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Cheers

YK Jim


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