Text 5055, 123 rader
Skriven 2008-04-06 22:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: International food trends
=================================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 >      Title: Miso-Shiru Of Milk And Bacon

 CS> The only thing there slight;y odd is the milk.  It wasnt a common
 CS> thing to find so this would have been a rich man's recipe I imagine.

I imagine milk is easy enough to get there today though. He never
hinted that it was a traditional recipe, just one he had made
recently.

 > Tips:

 > 1.Do not use the oil that came from the bacon.

 CS> It will to the japanese, taste too much of land fat.  It is used
 CS> spareingly in some things but not much.

Whereas some of us here relish every drop we can render. Even in
blue cheese dressing for a salad to go with seafood:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Barbecued Oysters on Spinach And Red Onion Salad
 Categories: Salads, Bbq, Oysters, Chilies
      Yield: 4 servings
 
     20 lg Fresh oysters
           Mansion pepper mixture
      1 tb All-purpose flour
      1 c  Peanut oil
           Spinach & red onion salad
  1 1/2 c  Packed fresh spinach leaves
           Washed and dried
      1 sm Carrot
      1    Red onion
    1/4 c  Sweetened rice wine vinegar
      1 tb Sugar
      1 pn Salt
           BACON-BLUE CHEESE DRESSING:
      4 sl Bacon
      3    Shallots; peeled and
           Minced
      1    Clove garlic; peeled and
           Minced
      2 tb White wine vinegar
    1/4 c  Heavy cream
    1/4 c  Chicken stock
      1 c  Fresh buttermilk
      1 tb Cornstarch
      1 tb Water
           Salt
           Fresh cracked black pepper
    1/4 c  Blue cheese; crumbled
           Ancho chili mayonnaise
      4    Ancho chilies; seeded
      1 lg Egg yolk
      1 tb Dijon mustard
      2 tb Balsamic vinegar
      1 c  Corn oil
      1    Lime's juice
           Salt to taste

  OYSTERS: Shuck oysters and drain liquid. Combine pepper mixture
  and flour. Dredge oysters in mixture. Shake off excess. Heat 1/4
  cup oil in a small saute pan over medium heat. Fry oysters, 5 at a
  time, for 1 minute per side or until golden. Wipe pan and use
  fresh oil for each batch. Drain on paper towels. Keep warm.
  
  SPINACH & RED ONION SALAD: Stack spinach leaves together, 5 or 6
  leaves thick. Roll into a log shape and cut into thin slices. You
  will have spinach threads. Set aside. Peel carrot and cut into
  very thin julienne. Toss with spinach in a medium bowl and set
  aside. Peel onion. Cut in half and slice into very thin half-moon
  shapes. Put in a small bowl and set aside. Heat rice vinegar and
  sugar in a small saucepan over medium heat, stirring constantly.
  When sugar dissolves, remove from heat. Add pinch of salt and pour
  over onion. When cool, drain onion and pour over spinach and
  carrot and toss to combine.
  
  BACON BLUE CHEESE DRESSING: Julienne bacon across grain into short
  strips. Place in a medium saute pan over medium heat and saute for
  6 minutes or until bacon is crisp. Remove and drain on paper
  towel. Pour off half of bacon fat from pan. Add shallots and
  garlic and saute for 2 minutes. Stir in white wine vinegar. Bring
  to a boil, stirring constantly, then add cream, chicken stock, and
  buttermilk. Return to a boil. Dissolve corn starch in water. when
  dressing returns to a boil, stir in corn starch little by little
  until dressing is slightly thickened. Season with salt and pepper.
  Add blue cheese and bacon strips. Keep warm.
  
  ANCHO CHILI MAYONNAISE: Soak chilies in hot water for about 20
  minutes or until soft. Place in a blender and puree until smooth.
  Add egg yolk, Dijon mustard, and balsamic vinegar. Process until
  well incorporated. With blender running, slowly add oil in a thin,
  steady stream. When well combined, blend in lime juice. Season to
  taste. Pour mixture into a plastic ketchup bottle and set aside
  until ready to use.
  
  ASSEMBLY: On each of four salad plates, arrange 5 little mounds of
  Spinach & Red Onion Salad, allowing about 2 tablespoons per mound,
  around the outside of each plate. Drizzle Bacon-Blue Cheese
  Dressing in the center of each plate. Place an oyster on each
  salad mound, then streak about 1/2 teaspoon Ancho Chili Mayonnaise
  on top of each oyster. Serve immediately.
  
  Recipe By: DEAN FEARING
  Formatted by suechef
  for Mastercook Recipes (Mailing List) Ä
 
MMMMM




Cheers

YK Jim


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