Sean Dennis wrote to Dave Drum <=-
Don't forget Red Green. Much funnier than the MacKenzie bothers.
I like him too. You know he's about to launch an online animated
series soon?
https://www.youtube.com/shorts/WUdW4FlDlsM (this is a trailer by Steve
for his show).
As well as for the 300 esipodes that were broadcast on Canadion TV. Some
of the accompanying videos remind me that I have cause not to regret
giving up on watching the glass teat.
... "If you can't be handsome, at least be handy." -- Red Green
Truer words were never spoken.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Garlic Parmesan Pasta
Categories: Pasta, Low-cal, Cheese/eggs, Garlic
Yield: 4 Servings
Yopu're on a pasta kick today, I see.
I've never made this - but I have et it.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Yacht Club Lobster Rossejat
Categories: Seafood, Herbs, Pasta, Citrus, Vegetables
Yield: 4 Servings
1 lb Spaghetti
2 tb Extra-virgin olive oil;
- divided use
Salt
6 c Water
2 (1 lb ea) lobsters; pref
- new shell
1 Bay leaf
2 cl Garlic; thin sliced
1 tb Smoked sweet paprika
1 bn Fresh herbs; such as chervil
- or parsley, leaves only
Lemon wedges
MMMMM-----------------------CLASSIC AIOLI----------------------------
1 Egg yolk
1 lg Clove garlic; grated
1 1/2 ts Sherry vinegar
2 ts Salt
2 c Oil
1 tb Water
FOR THE AIOLI: Combine the egg yolk, garlic, vinegar and
salt in a large bowl and whisk to combine. Place the
bowl on a damp towel or have someone hold it for you to
keep it steady. While whisking, slowly drizzle in the
oil until the sauce emulsifies and thickens. As it
thickens, add the water a few drops at a time (this will
thin the aioli so that it can take more oil). Continue
drizzling and whisking until all the oil has been
incorporated. Yes, your arm may be a little tired, but
this is definitely worth the effort. Aioli keeps in the
refrigerator for up to three days.
If adding herbs to the aioli, simply stir in the chopped
herbs after all of the oil has been added. Use herbed
aioli within a day, though the herbs can be added to a
classic aioli at any time.
FOR THE ROSSEJAT: Set the oven @ 325ºF/165ºC.
Working in small batches, break the spaghetti into
roughly 1" pieces and place on a baking sheet. Drizzle
with 1 1/2 teaspoons olive oil and toss to coat. Bake
the noodles, tossing every few minutes, until deep brown
all over, 10 to 12 minutes. (Keep a close eye on them as
they can go from pale to overdone in no time.) Remove
them from the oven and let them cool. If the pasta has
cooked a little too much, scrape it onto a cool baking
sheet to stop the cooking.
Bring 6 cups lightly salted water to a boil. Add the
lobsters and bay leaf and cook for 6 minutes. Remove
from the heat, transfer the lobsters to a bowl, and
reserve the cooking water. Working over the bowl in
order to catch all the juices, remove the meat from the
lobsters and place it in a separate bowl. Add the shells
(discarding the remaining innards) to the cooking water.
Pour the lobster juices through a fine-mesh strainer
into the cooking water. Bring to a gentle simmer to
further infuse this quick broth.
Heat the broiler to high.
Heat the remaining olive oil in a large paella or wide
enameled pan over medium heat. Add the garlic and cook
until the edges begin to brown. Add the paprika and
cook, stirring, for 30 seconds. Add the noodles and toss
to coat with the oil. Add two cups of the hot lobster
broth and bring to an energetic simmer. Do not stir the
noodles as they cook. When the broth has been absorbed,
add another 2 cups, cooking until absorbed. Add the
remaining broth and bring to a full boil. Immediately
place the entire pan directly under the broiler. Cook
until the noodles have absorbed almost all of the broth,
8 to 10 minutes. The noodles will curl up, and the ends
will become crisp.
Remove the pan from the heat and set it aside while you
cut the lobster tails into small medallions and the
claws in half. Place the meat in neat arrangements
around the pan. Place a very large dollop of aioli in
the center of the dish and scatter the herbs over the
top. Serve with the extra aioli and lemon wedges on the
side.
RECIPE FROM: Island Bay Yacht Club, Springfield, IL
via Peter Glatz' weekly column in Illinois Times
Uncle Dirty Dave's Archives
MMMMM
... The tip you now leave for lunch would have bought you one 20 years ago
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)