Text 19020, 86 rader
Skriven 2011-12-14 08:51:00 av Dave Drum (1:261/38)
  Kommentar till text 18970 av Michael Loo (1:123/140)
Ärende: Slightly too big
========================
-=> MICHAEL LOO wrote to JIM WELLER <=-

 JW> A large pizza is still $18 (two toppings) to $22 (loaded) but I can
 JW> live with that when they are well made with lots of toppings.

 ML> Is this a 16" large? If so, big city prices, but not out of line.

I will be meeting with "*nix/usr/group@springfield.il" at a local watering hole
named Gabatoni's - which has been voted Best Pizza in Springfield for the past
five years in two different newspapers (State Journal Register and Illinois
Times). We will typically consume a "Roadkill Manhole Cover" pizza. (our term)
Also known to Gabatoni's kitchen as the 18" Everything But Anchovies Special.
U$18 and it feeds four more than adequately.   Bv)=

18 bucks for a two-topping pizza (unless one of the toppings is lobster and the
other truffles) is just robbery. Even out in the North Forty. Or New Yawk iddy.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lobster w/Truffle Butter
 Categories: Seafood, Vegetables, Mushrooms, Sauces
      Yield: 4 servings

      4    (1 1/2 b) fresh lobsters
     16 oz Truffle butter sauce
     20    Asparagus spears; blanched
      1    Sprig Italian flat leaf
           - parsley
           Shaved Italian white
           - truffles, optional
      1 oz Unsalted butter
           Salt & pepper

MMMMM-------------------TRUFFLE BUTTER SAUCE------------------------
    1/2 oz Olive oil
      4    Shallots; minced
    1/4 c  Rice vinegar
    1/4 c  Heavy cream
      1 lb Unsalted butter; into tb
           - pieces, room temp
    1/2 oz White truffle oil
    1/2 oz Black truffle slices, in oil
           Salt & pepper

  FOR THE SAUCE: In a heavy bottom sauce pot add olive oil
  and place over med-high heat. Add minced shallots and
  saute until translucent. Add rice vinegar and white wine
  and reduce until syrupy consistency. Add heavy cream and
  reduce until thick and syrupy. Turn heat down to medium
  and begin to whisk in butter until fully incorporated.

  Finish sauce by adding truffle oil, sliced truffles and
  salt and pepper. Set the sauce aside until ready to use.
  Sauce must be kept in a warm place - not too hot or too
  cold or sauce will break.

  FOR THE LOBSTER: In a pot heavily salted, boiling water,
  drop the live lobsters in and cook for about 6 minutes (4
  minutes per pound of lobster).

  Pull lobster from water and pull claws off and crack
  carefully trying to keep them whole and set aside. With a
  large knife, split the lobster in half from head to tail.

  Heat the asparagus spears in a saute pan with butter, salt
  and pepper to taste.

  Place the lobster on an entree plate with the asparagus
  and claws. Drizzle with truffle butter sauce. Garnish with
  a sprig of Italian parsley.

  To truly make this a special dish, add fresh Italian white
  shaved truffles.

  Submitted By: Teresa Johnson

  From: http://recipes.epicurean.com

  Uncle Dirty Dave's Archives

MMMMM

... "Ah, they're bluffing." Sheridan

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)