Text 37061, 140 rader
Skriven 2010-04-23 18:30:52 av bill swisher (1:124/311)
     Kommentar till en text av Nancy Backus
Ärende: Re: Anchovies  was: Caper-Stuffed Eggs
==============================================
Nancy Backus wrote:

> still sits unopened on my shelf...  I'd need to think of at least TWO
> ways to use it within a very short time.

Here's three:

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Caesar Salad (Ceideburg)
 Categories: Salads
      Yield: 6 Servings

      5    Anchovies
      1 tb Cracked black peppercorns
           -(see Note)
    1/2 c  Extra virgin olive oil
    1/2 c  Freshly grated Parmesan
           -cheese
      1    Egg
      3 tb Red wine vinegar
      2 tb Fresh lemon juice
      1 tb Pureed garlic (see Note)
      2 ts Dry mustard
      1 ts Celery salt
      3 ds Tabasco
      3 ds Worcestershire sauce
    1/2    Loaf sourdough, hearty
           -French or Italian bread,
           -with crust, diced
           -for croutons
      2 md Heads romaine lettuce

  Zesty Tabasco and Worcestershire spice up this
  innovation from "City Cuisine" by Susan Feniger and
  Mary Sue Milliken (William Morrow and Co., 1989).  The
  dressing contains lightly cooked egg, so if made ahead
  must be refrigerated.

  Combine anchovies, black pepper and olive oil in a
  blender.  Puree for about 5 minutes until very smooth.
  Add grated Parmesan.  Measure and reserve 1/3 cup for
  use with croutons.

  Bring a small saucepan of water to a boil.  Place a
  refrigerated egg on slotted spoon and into boiling
  water.  Cook for 1 1/2 minutes; remove and reserve.

  Place vinegar, lemon juice, mustard, celery salt,
  Tabasco and Worcestershire sauce in a large bowl and
  whisk in anchovy mixture. Crack open egg and spoon
  (including parts the are uncooked) into mixture. Whisk
  until well combined.  Refrigerate dressing if not
  using right away. Combine reserved anchovy mixture
  with diced bread in a bowl; toss to coat. Heat a dry
  cast-iron skillet or non-stick pan over medium-high
  and cook croutons, stirring constantly, until golden
  and crisp.

  Wash and dry lettuce and break into bite-sized pieces.
  Place in a salad bowl along with dressing and toss
  well.  Add toasted croutons, toss again and serve.

  Makes 6 servings.

  NOTES: To crack peppercorns, place whole peppercorns
  on a work counter. Place the bottom of a heavy skillet
  or saucepan on top and push down and away from you.

  To puree garlic, place peeled garlic cloves in a
  blender with a dash of olive oil; puree.  Make in
  quantity, if desired, and store in the refrigerator as
  long as two weeks.

  Posted by Stephen Ceideburg; February 14 1991.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: German Meat Balls (Konigsberger Klops)
 Categories: Meats, Beef, Pork, Germany
      Yield: 1 servings

MMMMM------------------------INGREDIENTS-----------------------------
      1 lb Ground beef
      2 c  Raw potato, grated      2
           -eggs
      2 ea Anchovies, chopped
           -salt
           Flour
      2 c  Stock
      2 tb Capers

MMMMM-------------------------DIRECTIONS------------------------------
      1 lb Ground pork
      4 tb Butter
      2 tb Lemon juice

  Combine pork, beef, grated potato, eggs, chopped anchovies, 1 1/2
  tsp salt and just enough flour to bind the mixture together. Mix
  well and form in balls. Roll in flour and poach in simmering salted
  water for 20 minutes. Remove from water and keep warm. Make a sauce
  with the butter, 4 tbs flour and stock. Season with salt to taste,
  add lemon juice and capers. When hot, pour sauce over meat balls.
  Serve with noodles.
  Courtesy of Shareware RECIPE CLIPPER 1.0

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Spam Shake
 Categories: Beverages, Meats, Weird
      Yield: 4 Spamshakes

      1 cn Spam
      1 cn Anchovies
      2 cn Beer (12 oz cans)
      4 oz Tomato juice
      1 ts Dijon mustard
      1 ts Catsup
    1/2 c  Parsley; chopped
    1/4 c  Scallions; chopped
      1 ts Tabasco
      1 ds Salt and pepper,
           - if you'd need it

  Put everything into a blender and blend until smooth. Serve chilled
  with a celery rib.

  From:  John's Shrine to Spam, web site of John Strong
  http://umbc7.umbc.edu/~jstron1.spam.html
  Collected by Bert Christensen

MMMMM

Maybe 2?
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