Text 5214, 93 rader
Skriven 2010-12-24 16:38:00 av Dave Drum (48910.cooking)
   Kommentar till text 5173 av Sean Dennis (1:18/200)
Ärende: Wallboard Spackle
=========================
-=> Sean Dennis wrote to Ruth Haffly <=-

 RH> What about the tasso ham bits that are mixed in; are you going to
 RH> ferret them out from amongst the grits?  Or are you going to scrape
 RH> every little molecule of grits off the ham before eating your
 RH> vegetables? (G)

 SD> Grits are good with real butter in them.  I love warm grits on a cold
 SD> morning such as this morning.

Enough butter can make darned near anything palatable. But, it can't do bupkes
about the texture of the ground, lye-processed, boiled corn-meal mush that
southerners insist on calling grits. 

Heck, butter is what makes lobster so tasty. Even with lashings of drawn butter
to tart things up I prefer shrimp or scallops. Or crab ... especially crab.
Lobster is OK. But, if I'm going to pay premium lobster prices (and I will have
to as far as I live from where lobster are harvested) it had better be better
than merely "OK".
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp In Lobster Sauce
 Categories: Oriental, Seafood, Sauces, Poultry
      Yield: 6 servings
 
       48 lg Shrimp; unshelled
      1/4 c  Oil -- for stir fry

MMMMM----------------------LOBSTER SAUCE----------------------------
        2 tb Fermented black beans *
        3 cl Garlic; minced
        6    Green onions; chopped
        3 lg Egg; beaten
        3 tb Water
    1 1/2 lb Ground pork
    1 1/2 c  Chicken stock
    1 1/2 tb Soy sauce
        1 tb Sugar
             Cornstarch paste
  
  Peel, devein and butterfly shrimp. To butterfly, with
  a sharp knife, cut through the back about 3/4 of the
  way. Do not cut all the way through, remove black
  vein. set aside.

  Heat wok till smoking, add oil, put all shrimp in at
  once, stir fry, keeping them in motion continuously
  so they cook evenly. When they begin to curl, remove
  and set aside.

  Soak black beans, rinse and mash. Heat wok, add 2 tbs
  oil, add beans and garlic, stir till aroma is strong,
  add meat in small pieces, stir fry until cooked, about
  4 minutes. Add broth, soy and sugar, stirring until it
  comes to a boil. Thicken mixture with cornstarch paste,
  a little at a time, do not let it get too thick, should
  be like a cream sauce.

  Slowly stir in beaten eggs. Cook one minute, then add
  shrimp. Mix well and serve.

  * NOTES Fermented black beans have a flavor that is
  very unique. Do not substitute with any other black
  bean mixture as it will change the taste quite a bit.

  FBB are small, black, dry!!! and very salty. Oriental
  groceries, and sometimes supermarkets will carry them.

  From: Marty Feins
  
  Recipe By     :
  
  From: Sweeney <sweeney@asiaonline.Net>date: Mon, 28
  Oct 1996 21:36:31 +0800 (
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Good apple pies are a considerable part of our domestic happiness.
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