Text 2313, 134 rader
Skriven 2008-02-12 13:36:50 av Janis Kracht (1:261/38)
   Kommentar till text 2246 av Carol Shenkenberger (8224.cooks)
Ärende: Newfy pizza
===================
Hi Carol!

'School Rice':

>> haha.. there's a difference I think.. I buy japanese rice, and cook it just
>> that way as well.. you know, oriental short-grain rice.  This was long-grain
>> rice that was just BAD :)  Matter of fact, Risotto is also pretty-stuck
>> -together (another short grain rice).  But in the high school lunchroom, The
>> probably could have used that rice to cement the bricks in the building :) :


> Ewwwh.  Doesnt sound very good at all there.

Yup, it wasn't (g).

>Well, I'm up for any type of
> rice anyone wants to try on me.  The worst that can happen is it is tasteless
> separatist and I wont keel over in a belly flop over that.

We'll have to over the the Binghamton Asian store when people get here... just
so you can see if it's very different from the one where you are.

>> >> ===Chicken Breasts with Lemon and Garlic===
[...]
>> Doesn't hurt to try.. though typically I'll make something the first time "a
>> written" or close to it.. then experiment.  Unless I'm reading a recipe and
>> struck with "This would be GREAT with..." hehe

> I tend to adapt from the git-go now sometimes.  For some odd reason lemon and
> chicken do not seem to match for me but calamansi does.

It would be fine, most likely.. more lime flavored than lemon flavored?  but
still citrus-y.. I bought a bottle of Marukan Ponzu once for a recipe I saw on
PBS, I'll print it below... and it tastes about like calamansi.. I thought at
least. You knew it was citrus, but it wasn't lemon - or lime...exactly :)

>>
>> > Hey, looking at the recipe, maybe mirin and ....  oh dear.  Thats even
>> > further from italian...
>>
>> Well.... Italian cooking "loves" a good red wine or dry white wine, so Mirin
>> isn't THAT far off (g).

> Yeah!  Folks keep saying mirin wll double for sherry so I've tried it in
> reverse an it works or at least, not knowing what the origional was supposed
> to taste like, it tastes good.

It does pretty much - lower alchohol and more sugar.. probably worse for my
teeth :)  If you added a bit of sugar to the sherry you'd probably be able to
get close... I had a recipe for making chinese rice wine once, now I'm thinking
I have to find it (g).

>> >> olive oil
>>
>> > Yes yes!
>>
>> Hehe.. I use it in everything it seems..

> I use it in every oil except deepfry.

Yeah, same here - for that I normally use canola oil :)

This is the recipe I was talking about above that used the Marukan Ponzu. It's
really for summertime, when you want something cold (brrr here right now (g)).
But I've made this hot and it was just as good :)

====Pea-Cucumber Gazpacho with Curried Scallops===
by Chef Ming Tsai
dish

Chilled English pea-cucumber gazpacho with curry-tea-spiced scallops and pea
shoot salad

Makes 4 entrée servings
Ingredients

 2 cups hulled English peas, blanched in salted water until cooked
   through, iced and drained
 1 cup packed spinach, iced and drained
 1 medium onion, roughly chopped
 1 clove garlic
 1 teaspoon minced ginger
 1 English cucumber, ends removed, washed, roughly chopped
 1/2 cup extra virgin olive oil
 1 shallot, minced
 1 tablespoon Dijon mustard
 2 tablespoons Marukan Ponzu
 1/2 pound pea shoots
 4 large scallops, prepped
 1/2 cup Curry Tea Spice Rub (ingredients below)
 Salt and black pepper to taste
 Additional extra virgin olive oil for cooking

Directions

1. To make the gazpacho, combine the peas, spinach, onion, garlic, ginger,
   and cucumbers in a food processor and purée until very smooth. Season with
   salt and pepper and check for flavor. With the food processor running,
   drizzle in about half the extra virgin olive oil. Check again for flavor.
   (If the consistency is too thick, add a little water.)
2. Pass the purée through a china cap to strain and then chill. 3. Make a
vinaigrette by whisking together the shallots, Dijon
   mustard, and Ponzu with the remaining olive oil. Season with salt and
   pepper and check for flavor. Toss lightly with the pea shoots right
   before serving.
4. Coat the scallops on both sides with the curry tea spice rub. In
   a hot sauté pan coated lightly with olive oil, sear the scallops
   and cook through, about 3 to 4 minutes on each side.
5. To serve, ladle the chilled soup into 4 chilled soup plates
   or bowls. Place a small mound of the pea shoot salad in the
   middle and top with a hot scallop.

Curry Tea Spice Rub Ingredients

     2 tablespoons madras curry powder
     1 tablespoon turbinado sugar
     1 tablespoon blackberry tea
     1 teaspoon ground ginger
     1 tablespoon sea salt
     1 tablespoon chopped chives
     1 teaspoon lime zest

To prepare the spice rub, thoroughly mix the above ingredients.

This segment appears in show #2714.

Recipe courtesy of Ming Tsai
C 2002 Ming Tsai

Take care,
Janis

--- BBBS/LiI v4.01 Flag
 * Origin: Prism bbs (1:261/38)