Text 6931, 86 rader
Skriven 2008-05-12 09:41:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Mickey D's Lobster Rolls
================================
-=> MICHAEL LOO wrote to DALE SHIPP <=-

 ML> As one goes south and west of Boston such places seem to
 ML> gradually increase in quality.
 DS> They are not even consistent with menus.   I am fairly certain that
 DS> I've seen lobster roll being advertised at a McDonalds in New

 ML> Surprisingly, the McD's lobster rolls were said to be a good
 ML> deal for the price - twice what a fancy burger would cost but
 ML> half what you'd pay for a real lobster roll. And there was
 ML> supposed to be a decent amount of lobster in them, too.

Yes, they were. My only quibble was the white bread hot dog roll. Had it been
on the type of roll that the one Burt ordered at the clam shack  ....

It was still good value for money.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fish Soup (Kakavia)
 Categories: Soups, Greek, Fish, Seafood
      Yield: 8 servings
 
  1 1/2 kg Fish trimmings
      3 l  Water
           Salt
           Whole peppercorns
      2 lg Onions; chopped
      2 cl Garlic; crushed
      2    Leeks; (opt) white part only
      1 c  Chopped carrot
      1 c  Chopped celery (w/leaves)
    1/2 c  Olive oil
      2 c  Chopped, peeled tomatoes
      2    Bay leaves
      4    Sprigs parsley
      1    Sprig thyme
    750 g  Potatoes; peeled & sliced
           Parsley; chopped

MMMMM-----------------------FISH (SEE NOTE----------------------------
  1 1/2 kg Mixed whole fish
    500 g  Green lobster tails
    500 g  Large green prawns
      2 tb Lemon juice
 
  Obtain from the fishmonger fish trimmings such as heads and backbones.
  Rinse well and place in a large pot.  Add water, salt and 1/2 teaspoon
  peppercorns and simmer for 2 hours.  Strain stock and reserve.
  
  Gently fry onion, garlic, chopped leeks, carrots and celery in oil
  for 10 minutes.  Add chopped tomatoes, herbs tied into a bunch and
  reserved fish stock.  Season well with salt and freshly ground
  pepper.  Cover and simmer for 30 minutes.   Add potatoes and boil for
  5 minutes.
  
  Reduce heat, add fish pieces and simmer 3 minutes, then add lobster
  pieces and prawns and simmer for 7-10 minutes until prawns turn pink
  and lobster meat is cooked.  Do not boil when shellfish are added for
  they will toughen.
  
  Pile fish, shellfish and potatoes in a serving dish, sprinkle with
  chopped parsley and keep hot.
  
  Serve soup in a tureen as a first course with crusty bread, then
  follow with seafoods and potatoes served with lemon wedges and a
  cruet of olive oil.  Alternatively soup, potatoes and seafoods may be
  served together in deep plates.
  
  NOTE: Fish and shellfish preparation: Fish suitable are snapper,
  mullet, eel, whiting, john dory and bream.  Cut into 5 cm (2 inch)
  slices and sprinkle with lemon juice.  Add heads and trimmings to
  fish stock.  Cut rinsed lobster tails into 5 cm (2 inch) pieces with
  shell on.  Shell and de-vein prawns.
  
  Source: The Greek Cookbook by Tess Mallos
  
  Typos by: Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM

... Veni, Vidi, Visa--I came, I saw, I bought it.
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