Text 21405, 119 rader
Skriven 2009-03-01 12:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Re: dried shrooms
=========================
-=> Quoting Hap Newsom to Bill Swisher <=-

 HN> I was at the local Korean Supermarket the other day,
 HN> and just made a point to see if they had dried mushrooms
 HN> in stock...answer is "FOR SURE"! Lots and lots of different
 HN> kinds!

And the price is right there. Just a fraction of Melissa's gourmet
products in supermarkets.

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

     Title: Blushing She Crab Soup With A Twist
Categories: Soups, Crab
  Servings: 6

  1 1/4 lb extra-sweet grape
           tomatoes; divided
    1/2 c  olive oil
      2 sm sweet banana peppers; seeded
           and quartered
      1 ts sea salt
      1 c  chopped red onion
      1 ts natural brown sugar
    3/4 ts crushed red pepper flakes
  1 1/2 ts coarsely ground black
           pepper; divided
      1 c  chopped fresh cilantro
           leaves
    2/3 c  chicken broth
     12 oz vegetable juice
           (recommended: V-8)
      1    egg
      1 sm lemon; juiced
    2/3 c  plus 2 tablespoons heavy
           whipping cream
      6 TB sweet cream salted butter
      1    clove garlic; finely chopped
    1/8 ts crab boil seasoning
           (recommended: Old Bay)
    2/3 c  high quality cream sherry
    1/2 ts crab base
      1 c  fresh lump blue crabmeat
           (steamed or boiled)
    1/2 c  good quality grated
           Parmesan
      2 ts red lump fish caviar; rinsed
           and strained

Preheat oven to 440 degrees F.

Halve 18 of the grape tomatoes. In a baking dish pour in 1/4 cup
olive oil. To that add banana peppers, and 1/2 of the tomatoes. Mix
to coat all with oil. Sprinkle with 1/4 teaspoon sea salt and 1/4
teaspoon pepper. Bake uncovered (ideally in convection oven) until
they start to brown (about 15 minutes).

In a pot heat 1/4 cup olive oil and add 1/3 cup finely chopped red  
onion, 1/4 teaspoon sea salt, natural brown sugar, 1/4 teaspoon  
crushed red pepper, 1/4 teaspoon course ground black pepper. Stir
over high heat. Add the remaining whole tomatoes and continue to mix
until the tomato skins start to peal (about 4 minutes). Pour entire
contents of this pot into a blender. To this add cilantro, the
roasted tomato mixture and chicken broth. Blend until fairly smooth
(about 15 to 20 seconds).

Pour entire contents into pot, add 6 ounces of vegetable juice,
bring almost to a boil and reduce to a simmer.

In a medium mixing bowl beat egg until it produces a light foam and  
beat in the lemon juice. To this add the remaining 6 ounces
vegetable juice and beat again. Slowly mix in 1 cup of the hot soup.
Take soup off the heat and slowly mix this mixture into the soup.
Add 2 tablespoons heavy cream and stir over medium heat until it
starts to bubble. Remove from heat.

In a skillet add 6 tablespoons butter, melt butter over medium heat,  
add 2/3 cup of finely chopped red onion and garlic. Saute for about
a minute and then add 1/2 teaspoon crushed red pepper and 1/2
teaspoon coarsely ground black pepper. Continue sauteing until the
onions are soft and translucent. Then add crab boil seasoning and
cream sherry. Turn heat up until mixture comes to a bubble then
lower to medium heat and stir until it starts thickening to almost a
light syrup consistency. Once it has thickened add crab base and
make sure it is incorporated well. Then add 2/3 cup heavy whipping
cream stir over medium to high heat until it starts to bubble. Then
add 1 cup of crabmeat and mix well, once it comes to a bubble again
remove from heat.

For each serving:

Add 1/2 cup of the tomato soup to bowl, to this add 2/3 cup of the  
crab soup, 1 tablespoon freshly grated Parmesan. And 1/4 teaspoon of  
the red lump fish caviar and mix well. Float a tablespoon of the
crab soup in center

Grate some more Parmesan on top. Add freshly ground black pepper, to  
taste, and serve

I like to garnish with blue crab claws sauteed in butter and cream  
sherry and or some caviar. When in season I like to use fresh crab
roe.

Recipe By: Andreann Geise
Published in: Ultimate Recipe Challenge
From: Terry Pogue To: Foodwine
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Add a pound of butter to this mess and say it came from Paula Deen.

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