Text 3853, 107 rader
Skriven 2008-03-15 15:42:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Cabot's Sharp 978
=============================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> My Cabot sharp was a good honest mild if that.
 ML> What became of the days when they made really sharp cheese?
 
It's still out there but hard to find and expensive. Most of the
world seems to be content with Velveeta and processed cheese slices.

 DS> changing their labels and stuff.

 ML> They probably hire guys right out of business or advertising
 ML> school, out to make their black mark on the world

Better that than going into politics where they can do more harm.

 ML> OYSTERS NOON
                                                   
Oysters, bacon and cheese.... a lovely combination.

Plainer:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Arsters Continental
 Categories: Shellfish, Appetizers, Oysters, Bacon, Cheese
      Yield: 1 servings
 
           Pre-cooked bacon, crumbled
           Shredded sharp cheddar
           Cheese
 
  Large slurpin' arsters, on the half shell, on a heatproof baking sheet
  
  Sprinkle arsters with a little bit of the shredded cheese and some of
  the bacon bits.  Place under the broiler until edges of the arsters
  have barely curled.  Do not overcook.  The cheese will melt with the
  bacon and AAAAAAHHHHHH! what great eatin'!
  
  Regards,  Richard Douville
 
MMMMM

Fancier:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Oysters Randall
 Categories: Appetizers, Shellfish, Oysters, Bacon, Cheese
      Yield: 12 servings
 
     10 oz Spinach, frozen; chopped
    1/2 c  White wine
      2 oz Bacon; chopped
    1/4 c  Onion; chopped fine
      1    Garlic clove; minced
     12 md Oysters; *see note
    1/2 c  Heavy cream
    1/2 ts Thyme
      1 oz Hazelnut liqueur
      4 oz Swiss cheese; grated
      2 oz Asiago cheese; grated
           White pepper; to taste
      1    Egg; beaten slightly
      1 tb Water
    1/2 pk Puff pastry

  In a medium saucepan, add frozen spinach and wine. Cook covered
  over low heat until done. Cool and drain by squeezing spinach with
  hands or cheesecloth, reserving liquid.

  In a medium saute pan, cook bacon until almost done, then add
  onions and garlic, continue cooking until onions are golden.
  Remove bacon mixture from pan and add cooking liquid from spinach.

  Open oysters (be sure to keep the 1/2 shell you will not be using
  near to 1/2 shell containing oyster) draining liquid into pan
  also. Add thyme and boil over medium heat until reduced to about
  1/4 cup. Add cream and hazelnut liqueur; continue cooking until
  mixture is thickened and reduced a bit. Season to taste with white
  pepper.

  In a medium mixing bowl, combine spinach with bacon mixture and
  cream sauce. Stir until thoroughly combined. Top each oyster with
  1-2 tablespoons of spinach mixture. Sprinkle with swiss cheese and
  half as much asiago cheese.

  Roll puff pastry accordingly. Using the 1/2 shell as a template,
  set on top of pastry and cut out, then lift the piece of pastry
  and put on top of corresponding oyster. Continue doing this until
  all oysters are topped with pastry, discard unneeded 1/2 shells.
  Beat egg with 1 tablespoon of water and with a pastry brush, brush
  tops of each oyster. Place oysters on a baking sheet and bake in a
  400-degree oven for 30-40 minutes or until pastry is a dark golden
  brown. Serve immediately.
 
  Recipe by: Randy Pollak

MMMMM

Cheers

YK Jim


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