|
Post by alexmd on Apr 14, 2003 15:14:13 GMT -5
|
|
|
Post by rick1776 on Apr 16, 2003 1:45:11 GMT -5
El Sid,
Wasabi is a water-lilly type plant and its leaf is grated to make a sort of paste. Very popular with the Japanese. We have several asian markets here in Adelaide so i think its not a problem to get it.
If you want to substitute the wasabi I think that you can use a dollop of horseradish to give the fish an extra bit of zing. Now if the colour is also important (wasabi is green) and so the mayonaise will I gather be green, perhaps some food colouring dye or perhaps some avocado also mixed in?
You do realise that you have asked someone that had trouble not burning water for cooking advice!!!
cheers rick1776
|
|
|
Post by ozcar on Apr 16, 2003 1:58:25 GMT -5
Recipe for Aussie GP?? Too easy...here is the australian classic Ingredients: 1 x left pizza from night before 1 x slab of vb 1 x microwave Directions: Pre heat microwave to optimal temperature Remove pizza from decorative packaging and place on microwavable dish. Place into microwave oven and cook according to personal tastes. Once pizza warmed place onto plate or lap depending on dishwashing configurations. Remove vb can from slab box and place both items in front of a television. Please email for more serving suggestions and seasonal variations.
|
|
|
Post by Henrik on Apr 16, 2003 15:47:20 GMT -5
ROFL @ Ozcar!!!
MM mmmm, sounds delicious!!
Wasabi replaced by horseradish, if you must, but I'm sure you can get hold of the real stuff. It really does make a difference...
|
|
|
Post by Cine_Man on Apr 24, 2003 19:51:12 GMT -5
Next up: Spain!
So, from someone named ElSid, I am expecting muy caliente?
Shopping list?
Cine_...
|
|
|
Post by El Sid on Apr 25, 2003 10:08:16 GMT -5
OK, I get the picture. To whom it may concern. For Barcelona I give you: Cola de Vaco !When I first saw the name of the recipe. I thought that this must have Coca Cola or Pepsi Cola with it. Now as my knowledge of the Hispanic languages is limited to "Guarde mare comme bello ....." which is not Spanish in any case (I believe it's Italian if I read Pavarotti right) Actually, I pride myself in speaking all languages. Excepting Greek, of course. And so far both Spanish and Italian are Greek to me. So no Coca Cola. Whatever Cola means in Spanish, I suppose I'll have to leave up to the imagination I may or may not told you why I am so fond of oxtail. Well, if I have, so what, I'll tell you again. It takes between 4 and 5 hours, that's why. So you have ample time to wonder what the hell is happening in that pot with the great aroma and more than enough time to put a nasty dent into a 5 litre cask of red wine. Beware of denting yourself too badly. OK, here goes Cola de Vaca - Oxtail StewIngredients: (4 people) (I'm sure it must mean for 4 people like in "for x 4" SUV's) Principal Ingredients1.2 kg Ox-Tail 150 g Onions 100 g Leeks 3 branches of Celery 300 g Tomatoes 100 g red Peppers 100 g green Peppers 2 cloves of Garlic 1 bouquet Garni 1 dl of dry white Wine 5 cl of Oil Complementary Ingredients 750 g small Potatoes 2 tablespoons chopped Parsley Highly spiced Sippets 4 cloves of Garlic Salt, red Pepper, Saffron PreparationCut the ox-tail in 8 pieces (mine is already cut). Peel, seed and coarsely chop the tomatoes. Cut the onions, the leeks, the celery and the peppers, cored, into fairly-sized portions. Put all these ingredients in an earthenware stew pan (I use my trusty old 3 leg cast-iron pot). Complete with the garlic, crushed, the bouquet garni, a pinch of red pepper and a generous pinch of ground saffron. Sprinkle with white wine and oil. Leave to soak, covered, for 12 hours in a cool place, turning over the pieces of meat several times. Pour enough water to cover all the ingredients. Bring rather quickly to the boil without covering. Skim. Salt sparingly, then continue simmering for 4 to 5 hours. Cooking is completed when the flesh comes easily off the bone. Add the small potatoes and some water if necessary.Check seasoning and cook for about 15 minutes. Remove from the fire when the potatoes are done, and allow to stand for 5 minutes. Lift out the bouquet garni. Sprinkle with chopped parsley. Serve in the earthenware stew-pan. Present the spiced sippets, and 4 cloves of garlic separately. (huh?) Anyways, I'm doing this one coming weekend already. Got all the ingredients so why not? And as you dish up, be sure to put "Barcelona" of Montserrat Caballé and Freddy Mercury on at full blast. Just to give the neighbours the assurance that, "Yes, he is nuts!"OK, almost TTFO for me, but de-flippen-initely not before a nice
|
|
|
Post by El Sid on May 14, 2003 3:26:36 GMT -5
And for the A1-Ring at Spielberg in Austria: FORELLE SCHLOSS TIROL(Castle Tyrol Trout) 4 cleaned trout Milk Flour Salt Vegetable oil Lemon peel for garnish For the sauce: 2 egg yolks Approx. 250 ml oil Mustard Lemon juice Salt Pepper Sugar Worcestershire sauce Tomato paste Ground horseradish The cleaned trout should be well salted on both sides. Dip trout in milk and flour on both sides. Heat a sufficient amount of oil to completely immerse the trout and fry until golden brown on both sides. Remove trout from oil and pat dry with a paper towel. Garnish with lemon peel and serve with the already prepared mayonnaise sauce. For the sauce, first combine the egg yolks with a small amount of mustard, a shot of lemon juice, salt, pepper and stir until smooth. Slowly add the oil drop by drop while stirring constantly until the mayonnaise binds, Flavor with a pinch of sugar, a bit of Worcestershire sauce, tomato paste and freshly grated horseradish N-joy with lotsa
|
|
|
Post by El Sid on May 27, 2003 5:12:50 GMT -5
Who could believe it? Monaco once more! Well, let's get started. Locate this guy first and mention my name. Honestly, he's not a bad guy at all. He will row you over to my cruiser and probably sing "Michael Row the Boat Ashore". He sometimes cocks up so make sure he takes you to the BIG one, OK? Also make sure that he gives you these 2 bottles of Dom Pérignon before he leaves. Please don't offer him any. He probably will settle for a tip but I'll leave that to your own discretion. Just as a point of interest, you will notice that he always speaks of himself as "WE". This can be a bit puzzling at first but I have been assured that it is not a sign of schizophrenia. The chef on board will prepare the following for you: Creole Shrimp And Asparagus Delmonaco (ask him to make more if this is not enough) Ingredients 1 lb large shrimp 1 bn pencil-thin asparagus 1 tb finely minced garlic 2 tb finely minced shallots 1 bay leaf 2 tb minced fresh thyme 1 md tomato; seeded and chopped 1 c heavy cream 1 c dry vermouth 1 tb oyster sauce 1/4 ts asian chili sauce 1/4 ts cayenne pepper 1/4 ts sweet paprika 1/4 c wesson oil 1 salt to taste InstructionsDirections: Peel and de-vein the shrimp. Cut the tough ends from the asparagus, then cut the asparagus on a diagonal into 4-inch long spears. Set aside the garlic and shallots. In a small bowl, combine the bay leaf, thyme, oregano, tomato, cream, vermouth, oyster sauce, cayenne pepper, and paprika. Place in a 10-inch sauté pan over medium-high heat. Add 2 tablespoons of the oil and the minced garlic and shallots. Sauté for 10 seconds, then add the sauce. Bring to a rapid boil and cook the sauce until it thickens enough to lightly coat a spoon, about 3 minutes. Place a 12-inch sauté pan over highest heat. When hot, add the remaining 2 tablespoons oil. When the oil becomes hot, add the shrimp and sauté on both sides until lightly browned, about 2 minutes total. Add the sauce and asparagus and cover the pan. Reduce the heat to medium and steam the shrimp about 1 minute more. Shrimp are done when they just begin to feel firm to the touch and are slightly undercooked in the center. Transfer shrimp to 4 heated dinner plates. If the asparagus are not fully cooked, cover the pan and steam cook them for a few more seconds. Taste the sauce and adjust the seasonings, then spoon the asparagus and sauce over the shrimp and serve at once. N-joy this so long. I'll see ya a little later. Depending on my luck in the casino and the quality of the , that is.
|
|
|
Post by Wycco on May 27, 2003 11:50:09 GMT -5
Who could believe it? Monaco once more! The chef on board will prepare the following for you: Creole Shrimp And Asparagus Delmonaco (ask him to make more if this is not enough) Now... I'm not saying this recipe is invalid for our purposes... I'm just posing a question... Isn't a creole someone of French descent living in the West Indies (or sometimes, innacurately: a Frenchman living in the "New World")? If so- then... if the recipe was formulate in the "new world" is it still valid for Monaco? Just curious...
|
|
|
Post by El Sid on May 28, 2003 2:48:10 GMT -5
If so- then... if the recipe was formulate in the "new world" is it still valid for Monaco? Just curious... Ho, ho, ho M'sieur Wycco. Parlez vous Francais? Non? Well then, let me try Anglaise then. Certainly mon ami. It is "still valid for Monaco"You see, being a French descendant and having the means, my love to travel the world has taken me to many, many places. Also to the West Indies. It is here where I befriended a number of famous people. One in particular is Brian Lara. We discovered that both us, as children, were admirers of the beauty of late Princess Grace of Monaco (RIP). And of all the meals we prepared together, only this Creole Shrimp And Asparagus Delmonaco, as we call it, has the culinary beauty second to only that of a Princess. I will accept that you may not like this meal but I have something else on the menu that you may enjoy. Not quite the Tennessee sandwich but try this: Pan Bagnat (Sandwiches, Monaco Style) 4 Servings Ingredients 4 round rolls 2 anchovies: rinsed & chopped 1 ts olive oil 1 md onion; minced optional 2 sm black olives; rinsed, pitted 1 green pepper; thinly sliced 1 tomato; sliced 1 egg; hard boiled egg (chopped) 1 tb vinegar InstructionsPan Bagnat is the name for this stuffed sandwich in Monaco and in France (where the name is hyphenated). The fillings can vary. For example, Bordeaux-born Celine Beteta Wong, who works in the office of the Consulate in New York, says she also fills her Pan Bagnat with tuna. "It can be a complete meal - great for a picnic or bag lunch. This recipe is from the late Princess Grace of Monaco, who graciously shared it with me many years ago."1. Slice the roll in half horizontially. Remove part of the bread to allow space for the filling. 2. Divide all the filling evenly among the 4 rolls. Begin by drizzling the bottom of the rolls with a little oil. Drop some onion, bell pepper, tomato, egg, anchovy (if you are using it) and olives into each roll bottom (the filling amounts are personal choices). 3. Season to your taste with vinegar. Cover the roll with the top half. Serve cold. Aah, c'est magnifique mon ami! A is also very nice!
|
|
|
Post by Henrik on May 28, 2003 3:41:30 GMT -5
El Sid, I would think the tuna version of the Pan Bagna is the most common one these days. It is indeed a great light meal, but you have to like the raw onions. Personally I would rather go for your shrimps though...
|
|
|
Post by El Sid on May 28, 2003 4:28:44 GMT -5
Henrik,
Half these things are news to me. I am no Cordon Bleu chef and really, I have to go into all the secret places I can find on the 'net to find this stuff. It's lotsa fun though and maybe, just maybe, one day I'll make them all.
And seeing that I'm on a roll right now let me get ahead and move off to Montréal. Let's just say that I lost all my Monégasque Dollars (M$'s hehehehe) at the casino and make an excuse for leaving before my cruiser is impounded.
cya soon!
|
|
|
Post by El Sid on May 28, 2003 4:45:12 GMT -5
I seem to have misplaced all of my maps for Canada. So navigating the St. Lawrence blind is going to be, errm, uh, blind! So maybe I'll not be visting Montréal this year after all. I'll just have to flog the boat and TV coverage will have to do in this instance. Anyhow, this is what I had in mind for Montréal: NORTHERN STEW WITH DRIED FRUITIngredients2 lbs (1 kg) either boneless venison, pork, beef or lamb, cut into bite-size pieces 1/3 C all-purpose flour 1/4 C plus 1 tbs olive oil 2 onions, chopped 3 cloves garlic, minced 3 carrots, peeled, cut into 1/2" rounds 1 small rutabago (about 2 lbs/1 kg), peeled, cut into bite-sized cubes 19 oz (540 ml) can plum tomatoes, undrained, chopped 2 tbs red wine vinegar 2 bay leaves 2 tsp minced ginger 1 tsp each: ground cinnamon, ground coriander, cumin 1/2 tsp each: toasted fennel seeds, salt and freshly ground black pepper 2 1/2 C beef broth 2 tbs liquid honey 15 dried apricots, halved 12 pitted prunes, halved 6 dried figs, stemmed, halved MethodIn a bowl or zip-lok bag, toss the meat with flour. In a large heavy Dutch oven or saucepan, heat 2 tbs oil over medium-high heat. Brown the meat in two batches, flipping often, and adding 2 tbs oil for the second batch if needed. Remove meat to a bowl. Add onions, garlic and remaining 1 tbs oil to the pot. cook 5 minutes over medium-high heat, stirring often, until softened. Stir in the carrots, rutabaga, tomatoes and their liquid, vinegar, bay leaves, ginger, cinnamon, coriander, cumin, fennel, salt, pepper, broth, honey and reserved meat with any juices. Raise heat to high; bring to a boil, scraping up browned bits on the bottom of the pan. Reduce heat to medium-low. Simmer, covered, for 2 hours, stirring occasionally. Stir in apricots, prunes and figs. Simmer, uncovered, for 45 minutes or until the meat is tender. Discard bay leaves. Taste and adjust seasoning as necessary. Serve with rice. Makes 6 servings. This stew can be cooled, covered and refrigerated for up to two days, or frozen for up to one month. N-joy and be sure to have enough on standby. PS. I'm going to be doing this one this very week-end as I've just decided the Monégasque goodies are too much like diet stuff.
|
|
|
Post by Henrik on May 28, 2003 5:04:27 GMT -5
Ah, hang on a second there ElSid! For Montréal, there is only one available option, and that is......Poutine!
Here are two recipes I found that try make gourmet food out of poutine:
But, as was once said about poutine:
|
|
|
Post by Henrik on May 28, 2003 5:08:31 GMT -5
To make it simple. here is the: Now where did I put my beer?
|
|