Text 33375, 118 rader
Skriven 2013-02-05 09:22:00 av Dave Drum (63556.cooking)
  Kommentar till text 33354 av Janis Kracht (1:261/38)
Ärende: Gourmet 1574
====================
-=> Janis Kracht wrote to Dave Drum <=-

 >> I've made one similar to that one a few times ... not often as clams in the
 >> Great American Outback are in rather short supply.

 >> Sure, I can understand that one.. normally I grab a couple of cans of
 >> clams when I'd go food shopping.  Easier to store and all that.. Also,
 >> you can get canned baby clams which make a great clam sauce.

 > (whacks forehead with heel of hand) Why didn't I think of that.

 JK> haha.. because you've passed by them a bazillion times? :)

You're right there. They are right there next to the minced clams I grab when I
am in the mood for making some clam chowder. 
 
 > I thought of mussels - which are more available locally.

 JK> When we were in Louisville, you could get frozen mussels on the
 JK> half-shell, from Australia I think.. they sure were not as good as
 JK> fresh mussels but when you were desperate for something you loved it
 JK> worked for me (g).

I betcha they were New Zealand green-lips. I like those just fine.

 JK> hehe.. true :) Did you ever sprinkle red pepper flakes on Pizza?  Both
 JK> Ron and I did that all the time when we were eh.. kids Lol.  We still
 JK> do.. :)

Did I ever? More like did I ever not.
 
 > you put a glug of oil in the pasta water as well? I usually do that, too.

 JK> Don't make me cry.. (G).. I USED to do it all the time.  Not only did
 JK> the macaroni stick less, but the pasta water was great in things like
 JK> Aioli (garlic sauce). Since switing to all this non-gluten stuff, well,
 JK> any oil of any kind in the water seems to make it kinda like glue.. :(

Didn't mean to touch a raw spot there. I am so lucky not to be afflicted with
allergies - except 'nanners (which I never liked anyway) and wacky tobaccy
(which got me out of the 60s more-or-less intact.
 
 > Title: Simple Veal Piccata
 > Categories: Five, Beef, Citrus
 > Yield: 6 servings

 > 1 c  Flour
 > Salt & fresh ground pepper
 > 1 1/2 lb Veal cutlets
 > 8 tb Unsalted butter
 > 1    Lemon
 > 3 tb Minced parsley

 > SEASON FLOUR WITH SALT AND PEPPER. Dredge cutlets in
 > seasoned flour.

 JK> Definitely a great one :)  mushrooms allowed? (g)

Well, yeah. You're cooking it, use what you like. I'd use fresh and slice 'em
though. Pretty much like your recipe below.
 
 JK> ===Veal Piccata===

 JK> 12 veal Scallops

 JK> 1/2 lb. mushrooms sliced, or more if desired.

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

      Title: Creamy Garlic & White Wine Mussels
 Categories: Seafood, Dairy, Wine, Vegetables
      Yield: 2 servings

     12    Green lip mussels
      6 cl Garlic
  1 1/2 c  Dry white wine
      1    Rib celery
      1 sm Onion
      1 tb Butter
    1/4 c  Half & half cream

  Preparing mussels for cooking: Scrub mussels well in sink
  with running cold water. Remove "beards" from the mussel
  by pulling firmly toward hinge. If mussels are open then
  tap them...if they close they are good but if the do not
  discard immediately.

  Finely chop onion, celery and garlic. Place into pot and
  gently sauté in butter. (Make sure the pot is big enough
  to hold the dozen mussels). 

  Add the wine and bring to the boil. Drop in mussels, stir
  once and place on the lid. Steam until they open. Discard
  any that do not open.

  Remove pot from heat, add cream and serve.

  Best served with some crusty French bread to soak up the
  delicious sauce.

  NOTES: If using frozen mussels you will not have to de-
  beard then nor worry about their open or closed states.
  If you make it when Georgia is coming over you'll have
  to eat it all yourself (DAMN!!) and make something else
  for her. - UDD

  Recipe submitted by Margaret "Maggie" Brown - 22 July 2006

  From: http://www..kiwiwise.co.nz

  Uncle Dirty Dave's Kitchen

MMMMM

... A poet who reads his verse in public may have other bad habits. R. A. H.
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