Text 38465, 102 rader
Skriven 2010-05-30 15:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: nuts 190
================
-=> Quoting Sean Dennis to Jim Weller <=-

 SD> The FTSC is a body that is supposed to "document current
 SD> Fidonet practices"

Isn't FIDO pretty much frozen in time? Kind of like a mastadon in
the middle of a glacier?

 SD> Not that there's much of that going on these days

OK I guess you already answered that question.

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

     Title: Crabby Falafel 'sliders'
Categories: Beans, Crab, Sandwiches
  Servings: 4

     14 oz cn chickpeas beans; drained
    1/2 ts baking powder
      1 ts ground cumin
    1/2 c  loosely packed; roughly
           chopped cilantro leaves
      2    scallions; roughly chopped
      1 TB grated lemon zest
    1/2    jalapeno pepper; minced
      1    garlic clove; pressed
      2 TB flour
    1/2 lb fresh picked lump blue crab
           meat
           Kosher salt
           Freshly ground black pepper
    1/2    fennel bulb; cored, thinly
           sliced
      1 TB juice from 1 lemon
    1/2 c  olive oil
     12    slider-sized potato rolls;
           toasted
    1/2 c  harissa aioli

Place chickpeas, baking powder, cumin, cilantro, scallions, lemon
zest, jalapeno (if desired), garlic clove, and flour in bowl of food
processor. Pulse until mixture holds together, but chunky bits of
chickpea still remain, about 8-10 one-second pulses (do not process
into paste). Transfer mixture to large bowl and gently fold in crab
meat. Season to taste with salt and pepper, and mix again until
homogenous.

Toss shaved fennel with lemon juice and olive oil in medium bowl.
Season to taste with salt and pepper. Form crab mixture into 12
equal portions and form into patties roughly two inches across.
Refrigerate crab cakes and fennel until ready for use, up to 8
hours.

Heat remaining oil in heavy-bottomed 12-inch non-stick or cast-iron
skillet over medium-high heat until just beginning to smoke.
Carefully add crab patties (if oil continues to smoke after crab
patties are added, reduce heat to medium). Cook, gently shaking pan
occasionally until deep golden brown, 2-4 minutes. Carefully flip
using tongs, and continue to cook, gently shaking pan occasionally,
until golden brown on second side, 2-4 minutes. Transfer cooked
patties to plate lined with double layer of paper towels.

spread harissa mayonnaise evenly over bun tops and bottoms. Place a
small pile of shaved fennel over each bun bottom. Top with crab
patties, close sandwich, and serve immediately.

- makes 12 sliders -

Serious Eats

From: Anne Louise Bannon To: Foodwine
 
MMMMM-------------------------------------------------

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

     Title: Harissa Mayonnaise
Categories: Sauces, Dressing, Condiments, Chilies
  Servings: 4

      5 TB mayonnaise
      3 TB harissa paste
      1 ts juice from 1 lemon

Mix all ingredients in small mixing bowl and whisk to combine.
Store in airtight container, refrigerated, for up to 1 week.

  From: Anne Louise Bannon To: Foodwine 
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Home Depot wouldn't sell me Napalm for it.

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