Text 33488, 69 rader
Skriven 2013-02-10 07:16:00 av Dave Drum (63720.cooking)
     Kommentar till en text av Nancy Backus
Ärende: Shrimp
==============
-=> Nancy Backus wrote to DALE SHIPP <=-

 DS> We have not yet bought any seafood from Wegman's.  On the times when
 DS> we went there, the seafood did look especially good -- but was also a
 DS> bit high priced.

 NB> It is a bit pricey, unless it's on some sort of special sale, or they
 NB> have a coupon for it...  But, whenever I've splurged and bought it,
 NB> it's been good.  The shrimp in particular is Very Good...

I get these funny looks when I mention that Schnuk's is one of my go-to stores
as they have the rephewtation of being "high priced" ... which they can be if
you are not a careful shopper. But, the quality of their store-brand products,
produce and meat is such that there is less waste - and therefore the prices
work out to le$$. They ain't Wegmans - but, they are trying.
 
 DS> OTOH, we got a pork shoulder for smoking there that
 DS> was priced about $0.20 below our BJs warehouse store, and $2.00 below
 DS> the grocery stores in the area.   I've also noticed that since Wegman's
 DS> opened, the local grocery stores have frequently offered pork shoulder
 DS> at a price below $2 per pound, instead of the $3.50 or more they used
 DS> to ask (if they had them).

 NB> Wegmans can have a salutory effect on other stores around...  :)  I've
 NB> always found that for the quality, Wegmans is as inexpensive as any of
 NB> the other stores...

A rising tide lifts all boats. (That's from a tagline, BTW).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Flood Tide Crepe Filled w/Lobster Madeira
 Categories: Seafood, Breads, Dairy, Wine
      Yield: 2 Servings
 
      1 tb Whole butter
    1/2 ts Fine minced shallots
      2 md Mushrooms; sliced thin
  1 1/2 oz Madeira wine
      3 oz Heavy cream
      3 oz Fresh picked lobster meat
      2    Shelled lobster claws
      2    Crepe shells
           Fresh dill; garnish
 
  Heat a medium saute pan on medium high heat. Add the butter,
  shallots and mushrooms and saute for 1 minute. Add the
  Madeira and reduce by half. Add the heavy cream and reduce
  until sauce will coat the back of a wooden spoon.
  
  Fold in lobster meat and heat through.
  
  Place crepe shells on separate plates and divide filling
  evenly between shells. Roll the crepes. Top with some sauce,
  a poached lobster claw and a sprig of fresh dill, and serve.
  
  Recipe courtesy of Executive Chef Bob Tripp; Flood Tide
  Restaurant at The Inn at Mystic
  
  From: http://gonewengland.about.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The best way to double your money is fold it over & put it in your pocket.
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