Text 8475, 76 rader
Skriven 2008-06-07 16:34:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Tusker beer
===================
-=> Quoting Glen Jamieson to Manny Rothstein <=-

 
 MR> Ok, lets split the difference and settle on Tusker Beer.

 GJ> I am surprised.  Have you drunk Tusker Beer?  As far as I knew it is
 GJ> only made in Vanuatu

There appears to be two Tusker beers. The more famous one is made in
Kenya and exported internationally. I've had it in Ethiopian and
Indian restaurants in Canada and the States.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sauteed Grouper with Soy-Ginger Vinaigrette
 Categories: Fish, Asian
      Yield: 4 Servings
 
     12    Heads baby bok choy
      1 tb Finely-diced ginger
      2 tb Finely-diced shallots
      1 tb Oyster sauce
      2 tb Sherry vinegar
      6 tb Canola oil
      1 tb Soy sauce
    1/2 ts Fresh lime juice
      1 pn Cayenne pepper
      2 tb Unsalted butter
      4    Grouper fillets; (7 oz ea)
           Fine sea salt
           Freshly-ground white pepper
      1 tb Sesame seeds; toasted
 
  Trim roots of bok choy, separate leaves and clean. Over high heat,
  bring a large stockpot filled with water to a boil. Salt the
  water, and add the bok choy. Blanch until just tender, about 1 1/2
  minutes. Prepare an ice bath. Immediately transfer the bok choy to
  the ice bath to stop the cooking process. Drain, and set aside.

  In a medium mixing bowl, add the ginger and shallots. Whisk in the
  oyster sauce and vinegar. Whisk in 4 tablespoons of canola oil,
  the soy sauce, lime juice, and cayenne pepper. Set aside. (Can be
  prepared 2 hours ahead.)

  In a large saucepan over high heat, bring 1/4 cup water to a boil.
  Whisk in the butter, and lower the heat to medium-high. Season the
  bok choy with salt and pepper, and add it to the pan. Cook until
  heated through, about 2 minutes. Divide the remaining 2
  tablespoons canola oil between two 10-inch nonstick skillets.
  Place skillets over high heat until the oil is just smoking.
  Season both sides of the grouper with salt and pepper. Place two
  grouper fillets in each skillet, and saute until the fish is
  browned on the bottom side, about 3 minutes. Turn, and saute about
  3 minutes more, until a metal cake tester inserted into the center
  of the fillet feels hot when touched to your lip. Remove from
  heat, and set aside.

  Using a slotted spoon, transfer the bok choy from the saucepan,
  and arrange it in the center of four dinner plates. Top with the
  grouper. Whisk the sauce lightly and spoon it around the bok choy.
  Sprinkle the sesame seeds over the sauce, and serve immediately.
  
  Recipe by: Maguy Le Coze and Eric Ripert
  Source: Martha Stewart Living
  Formatted by Lynn Thomas
 
MMMMM

Cheers

YK Jim


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