Text 10719, 108 rader
Skriven 2014-03-09 16:24:06 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: standards 291
=====================
Ruth Haffly Said to MICHAEL LOO about standards 291

RH>  ML> And for me I'd use just cayenne, no sweet paprika at all.

RH>  RH> I'd use some paprika--don't like things so hot I can't taste
RH>  RH> anything because my mouth is on fire.

RH>  ML> As usual, a question of tolerances. For me, cayenne is an
RH>  ML> okay baseline.

RH> I don't like things hot just for the sake of being hot. I want the
RH> heat to compliment the other tastes, not drown them out.

No one other than a masochist does heat for the sake of heat. But, if 
your taster is acclimatised to a lot of heat you can taste flavours that 
others would claim are not present because the chile is lighting them up 
too highly. But a bit of heat can enhance and brighten the flavours 
present .

RH>  ML> In the US wine sold in unlicensed stores has to be denatured,
RH>  ML> so the cooking wine has salt enough to prevent it being drunk.

RH> So I'd leave it on the shelf for that reason, as well as the other
RH> reasons I do.

RH>  RH> heard that you should only cook with wine you would drink--any
RH>  RH> truth to that or not?

There is at my house. If it's not drinkable it doesn't get past the 
front door - even if I am going to cook with it and not use/serve it as 
a beverage.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Macau-Style Stuffed Prawns
 Categories: Oriental, Seafood, Curry, Wine
      Yield: 4 Servings
 
MMMMM---------------------------PRAWNS--------------------------------
      8    Uncooked jumbo prawns; with
           - shells and heads intact
  1 1/4 ts Salt

MMMMM--------------------------STUFFING-------------------------------
    1/2 c  Chopped onion
    1/4 c  Minced garlic
    1/4 c  Fine chopped mushroom
    1/4 c  Fine chopped water chestnut
      2 tb Sweet chili sauce
      1 tb Fine chopped green onion
      1 tb Chopped fresh mint
      1 tb Chopped cilantro
      1 tb Curry paste

MMMMM---------------------------FINISH--------------------------------
      1 tb Butter
      2 ts Vegetable oil
    1/4 c  Dry white wine
           Cilantro, sprigs
 
  Prawn Preparation: With kitchen shears or scissors, cut
  through the top shell of the prawns starting at the tail
  end and scoring the tail meat about 1/2 inch deep as you
  go. Leave the heads intact. Remove the sand veins and rub
  the meat with salt. Let the seasoned prawns stand for 10
  minutes.
  
  For the Stuffing: Stir the onion, garlic, mushrooms, water
  chestnuts, sweet chili sauce, green onion, mint, cilantro
  and curry paste together in a bowl until well blended.
  Spoon about 2 heaping teaspoons of the stuffing along the
  opening of each prawn tail. Set any remaining stuffing
  mixture aside.
  
  For the Dish: Heat the butter and oil in a large skillet
  over medium heat until the butter is foaming. Lay the
  prawns into the pan, stuffing side down, and cook until
  they turn pink, 5 to 7 minutes. Transfer the prawns to a
  serving plate and cover with aluminum foil, shiny side
  down, to keep warm.
  
  Scrape any remaining stuffing mixture into the pan and
  stir-fry over medium heat until fragrant, about 1 minute.
  Pour in the wine and cook, stirring well until flavors are
  blended, about 1 minute.
  
  Spoon the sauce in the pan over the prawns, garnish with
  the cilantro sprigs and serve.
  
  Courtesy of: Martin Yan's Chinatowns
  Episode: Macanese Delights
  
  FROM: chile-heads@globalgarden.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

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

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