Text 36189, 110 rader
Skriven 2010-03-27 06:42:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av GLEN JAMIESON
Ärende: Rugby
=============
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> Title: Eliche alla Puttanesca

 GJ> Pretty much the same as the spaghetti equivalent.

 GJ> The traditional form of sustenance of footy watchers is a meat pie,
 GJ> held in a brown paper bag while being eaten.  Usually it is given a
 GJ> squirt of "dead 'orse".  The diner must take care not to squeeze the
 GJ> pie too much when becoming emotional over the game, lest s/he damages
 GJ> the pie casing, allowing the contents to ooze into the paper bag,
 GJ> which then softens and dumps the hot meat and gravy into his lap.

Yeah, but you mugs are not members of the Six Nations Championship annual rugby
union competition. The current competitors are England, France, Ireland, Italy,
Scotland and Wales. The most recent winner was the Froggish folk.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Curried Frogs' Legs - Ech Nau Ca-Ri
 Categories: Exotic, Poultry, Oriental, Curry, Pasta
      Yield: 4 servings


      4    Pairs of jumbo frog's legs
      1    Stalk fresh lemon grass
           +=OR=+
      1 tb Dried lemon grass
      2    Fresh red chilies; seeded
           - sliced
      2    Shallots; sliced
      2 cl Garlic; crushed
  1 1/2 ts Sugar
      1 ts Curry paste
      2 ts Curry powder
    1/4 ts Salt
      2 tb Nuoc mam (fish sauce)
      2 oz Cellophane noodles
      2 tb Vegetable oil
      1 sm Onion; chopped
      1 c  Chicken broth
    1/2 c  Coconut milk or heavy cream
      1 ts Cornstarch
           Fresh ground black pepper
           Coriander sprigs; garnish

  This delicious lemon grass and coconut-laced curry comes
  from southern Vietnam. If you prefer a very hot curry,
  simply use more chile peppers.

  Cut the frogs' legs into bite-size pieces. Rinse with cold
  water to remove any chipped bones. Pat dry and refrigerate.

  If you are using fresh lemon grass, discard the outer leaves
  and upper half of the stalk. Cut into thin slices and finely
  chop. If you are using dried lemon grass, soak it in warm
  water for 1 hour. Drain and finely chop.

  In a blender, combine the lemon grass with the chilies,
  shallots, garlic, sugar, curry paste, curry powder, salt and
  1 tablespoon of the fish sauce. Process to a very fine
  paste. Rub the paste over the frogs' legs. Cover and
  refrigerate for 30 minutes.

  Meanwhile, soak the cellophane noodles in warm water for 30
  minutes. Drain. Cut into 2-inch sections.

  Heat the oil in a saucepan over moderate heat. Add the onion
  and saute until translucent. Add the frogs' legs and brown
  well on all sides, about 3 minutes. Add the chicken broth
  and bring to a boil. Reduce the heat, cover and simmer for
  15 minutes.

  Uncover the pan and add the coconut milk, the cornstarch
  diluted in 1 tablespoon of cold water and the remaining 1
  tablespoon fish sauce. Cook, stirring, until the sauce
  thickens, about 15 minutes.

  Add the cellophane noodles and bring the mixture to a boil.
  Remove from the heat.

  Sprinkle with black pepper and garnish with coriander
  sprigs.

  Serve immediately with rice, French bread or over rice
  noodles.

  Note: Instead of discarding the upper half of the lemon
  grass, crush it and cook it with the frogs' legs for extra
  flavor. Remove the stalk before serving.

  Yield: 4 servings.

  Posted by: Stephen Ceideburg

  From "The Foods of Vietnam" by Nicole Rauthier.

  Uncle Dirty Dave's Archives          
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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