Text 19558, 63 rader
Skriven 2009-01-12 12:40:20 av Janis Kracht (1:261/38)
  Kommentar till text 19427 av Dale Shipp (1:261/1466.0)
Ärende: Re: Eggs, chickens, etc.
================================
Hi Dale,

>> A major producer of chickens here in Maryland is Purdue.  They have
>> advertised that they feed their chickens on a diet which includes
>> marigold petals -- to give them that nice yellow color people seem to
>> like.

>> Wow.. isn't that something.. I guess it makes sense though :)

> Not only that, but when Mr. Perdue (the senior) used to appear on the TV
> advertisements, it was remarkable how much like a chicken he appeared at
> times:-}}


LOL!  I noticed that as well :) :)

> Now his son has taken over the business, and the TV ad spots
> -- and the family resemblance is there.

Ah we haven't seen those around here.. used to see them in Southern NY though
:)

> Title: Commander's Palace Crabmeat Imperial

Crabmeat is one of my ultimate favorites :)  Here's a recipe that I pulled out
of the NYTimes years ago, it was so good, it's become a family favorite :)

===Jason's Best CrabCakes Ever===
1 1/2 sticks unstalted butter plus 1 to 2 tablespoons for sauteeing 1 cup
finely chopped scallions (including some green stem) 1/2 cup choped jalapeno
pepper
3/4 cup heavy cream
2 teaspoons dry mustard
pinch cayenne pepper
2 pounds jumbo lump crabmeat, picked over for shells 2 eggs, beaten
2 cups fresh white bread crumbs, spread out in a baking dish 1 to 2 tablespoons
vergetable oil

Melt 1 1/2 sticks butter in a large skillet over med. high heat and saute
scallions and jalapeno about 2 minutes, until bright green.  Add the cream and
heat to boiling.  Stir over Med. heat 3 to 4 minues until the mix thickens.
Remove from heat and stire in the mustard and pepper.  Cool 5 minutes. Place
the crabmeat in a large bowl.  Gently stir in the scallion mixture.  Form
uniform cakes by placing spoonfuls of the crab mixture on a cookie sheet.
Immediately place in refrigertor to harden, about 2 hours.  When ready to
serve, be the eggs ina shallow bowl and place the bread crumbs in a another
shallow bowl.  Melt 1 tablespoon butter and 1 to 2 tablespoons oil in a large
skillet over medium heat.  Working with half of the crab cakes at a time (keep
remaining cakes in the fridge), dip each cake into the beaten eggs and coat
with crumbs.  Saute until browned 2-3 minutes per side (turn cakes only once or
they will break up). Drain on paper towels and serve. Yield 10-12 large crab
cakes.
===

I used 2% milk mixed with a little dry milk in mine since I never buy heavy
cream.. it was great.. I used a little less than called for in the recipe due
to it's thinner texture.

Take care,
Janis

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