Text 33453, 86 rader
Skriven 2015-11-21 23:55:08 av Dale Shipp (1:261/1466.0)
  Kommentar till text 33429 av Nancy Backus (1:123/140)
Ärende: Re: Funky
=================
 -=> On 11-21-15  14:47,  Nancy Backus <=-
 -=> spoke to Dale Shipp about Re: Funky <=-

 DS> BTW, we were at Wegman's yesterday with the primary purpose of getting
 DS> a pork shoulder to smoke (it is in the smoker now as I type).  On the
 DS> way out we noticed a bin that claimed to be empire apples.  Remembering
 DS> the ones you once brought to us, we decided to try them. 
 DS> Unfortunately, the bin was picked over a lot -- and every apple Gail
 DS> inspected had bruise spots on it, so we passed them on by this time.

 NB> There might be better ones in back to bring out still... might just
 NB> have hit the timing wrong... Did you notice any other New York apples
 NB> available...?  It's worth checking with someone in produce... Wegmans'
 NB> policy is that anyone working in the store is in customer service...
 NB> ;) 

We were on our way out, and eager to get home to do dinner.  We'll make
a point of looking next time we are there.

On another topic WRT Wegman's:  I think that the food bars at our
Wegman's are less than satisfactory.  We ate there once, and by the time
we got the food to the seating area upstairs -- it was hardly luke warm.
Have not been tempted since.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LOBSTER WITH CURRY SAUCE-BON APPETIT
 Categories: Appetizers, Main dish, Seafood, .ba
      Yield: 4 Appetizers
 
      2    (1 3/4 lb) whole live
           -lobsters
      4 T  (1/2 stick) butter
      1 c  Chopped onion
  1 1/2 T  Curry powder
      1 T  Chopped garlic
      1 T  Tomato paste
    1/4 c  Calvados or other apple
           -brandy
      1 c  Dry white wine
      3    Fresh thyme sprigs OR
      1 t  Dried thyme
      3    Fresh parsley sprigs
      1    Bay leaf
  2 1/2 T  All purpose flour
 
  Bring large pot of water to boil.  Add lobsters; cover and boil 9
  minutes. Using tongs, transfer lobsters to large bowl of cole water.
  Reserve 4 cups cooking liquid.  Drain lobsters.  Working over bowl to
  collect juices, remove claws and tails.  Cut tail meat through shells
  into 1/2 inch wide medallions.  Remove shells.  Crack claws;
  carefully remove meat.  Reserve large pieces, reserving all juices
  and shells.
  
  Melt 1 tablespoon butter in heavy large saucepan over medium heat.
  Add onion, curry and garlic, saute 2 minutes.  Stir in tomato juices.
  Boil mixture 2 minutes.  Stir in tomato paste, then Calvados and
  reserved shells and juices.  Boil mixture 2 minutes.  Add reserved 4
  cups lobster cooking liquid, wine, thyme, parsley and bay leaf; bring
  to boil.  Reduce heat; simmer until sauce is reduced to 1 2/3 cups,
  about 45 minutes.  Strain into medium skillet, discarding solids.
  (Can be prepared 6 hours ahead. Cover; shill lobster and sauce.)
  
  Mix 2 tablespoons butter and flour in small bowl.  Bring sauce to
  simmer. Whisk in butter mixture; boil 2 minutes, whisking constantly.
  Season with salt and pepper.
  
  Melt 1 tablespoon butter in another heavy medium skillet over medium
  heat. Add lobster medallions and claw meat.  Saute just until heated
  through, about 1 minute.  Divide sauce among 4 plates.  Arrange
  medallions and claw meat atop sauce and serve.
  
  This will make either 4 appetizer servings or 2 main course servings.
  
  From the Brittany region of France. Bon Appetit/May 94 Typed by Didi
  Pahl
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:59:01, 21 Nov 2015
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)