Text 34004, 107 rader
Skriven 2010-01-27 20:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: living 716
==================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> I routinely purchased cheap tickets (that earned points) from
 JW> Edmonton to my final destination and used points to get to
 JW> Edmonton.

 ML> Interestingly, I got my cheap
 ML> ticket between Edmonton and YZF.

That's because we now have four carriers not two and there is a
major price war going on that undoubtedly won't and can't last
long. There has been the odd day that YZF-Edmonton has been down to
$50 one way and briefly Hawaii was $500 return from here.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herbed Crusted Ama Ebi Warm Oyster Mushroom Potato Salad
 Categories: Hawaiian, Shrimp, Wine, Fish, Oysters
      Yield: 4 servings
 
           FOR THE SHRIMP STOCK:
    1/4 c  Onion, diced
      1    Carrot, diced
    1/2    Celery stalk, diced
           Shells from prawns or Ama
           Ebi
    1/4 c  White Wine
      1 tb Tomato paste
  2 1/2 c  Water or fish stock
      1    Bay leaf
      2    Sprigs thyme
      5    Peppercorns, crushed
           FOR THE PRAWNS:
           Prawns
           Egg wash
           Herb mix
           Sherry vinegar
           Salt, pepper
           Lemon juice
           FOR THE POTATOES:
      4    Medium fingerling potatoes,
           Pre-cooked, cut in half and
           Sliced
      1    Molokai sweet potato,
           Pre-cooked cut in half and
           Sliced
      1 tb Olive oil
           Salt and pepper
    1/2 c  Roasted red, yellow pepper
           FOR THE MUSHROOMS:
      4 c  Oyster or assorted mushrooms
           Sliced (oysters, cepes,
           portobello, Shiitake,
           chanterelle)
      1 tb Olive oil
    1/4 c  Shallots, chopped
           Salt and pepper
      2 ts Garlic, chopped
 
  To prepare stock: Spray Pam on small sheet pan. Add carrot, onion,
  celery and roast until lightly brown. Add prawn shells and stir
  until shells turn pink. Deglaze sheet tray with white wine, place
  in a stock pot and reduce until dry. Stir in tomato paste; add
  liquid (water/stock) and spices. Bring to a boil and reduce to a
  simmer for about 30 minutes. Strain liquid, making sure to press
  down on the solids in order to extract all the flavor. Return
  liquid to a saucepan, and over medium-low heat let reduce until
  liquid yields 1 1/2 cups.
  
  To prepare prawns: Lightly coat prawns in egg wash and dredge in
  herb mix. In a saute pan over medium heat, cook shrimp for 2
  minutes. Remove shrimp from pan and deglaze with sherry vinegar.
  Let reduce until dry; add shrimp and bring to a boil. Reduce heat.
  Season with salt, pepper and lemon juice.
  
  For the potatoes: In a saute pan over medium heat, cook potatoes
  until golden brown and tender, then add roasted peppers. Keep
  warm.
  
  For the mushrooms: In a saute pan over medium-high heat cook
  mushrooms in small batches until golden brown. Toss in shallots
  and garlic at the end of each batch, deglaze with stock and season
  with salt and pepper. Mix the potatoes and mushroom together and
  keep warm.
  
  TO ASSEMBLE: In the middle of a shallow bowl place a generous
  spoonful of the warm potato mushroom salad. Pour over sauce and
  place two prawns on top.
  
  THE ORCHID AT MAUNA LANI
  
  Recipe from Hari Kojima's former TV show "Hari's Kitchen"
  produced by KHON Channel 2 - Hawaii.
  Archived at: http://www.suresave.com
 
MMMMM

Cheers

YK Jim


... There's damn good money in them wars!

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