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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Oral Roberts who wrote (18229)	1/3/2007 6:09:53 PM
From: Ish	Respond to of 25073

<<De-shelling is messy, and the lobster claws and knuckles will need to be cracked, using a kitchen hammer or regular hammer, or the back of a large chef's knife. To de-shell the tail, simply remove it from the body of the lobster by pulling it off. Place the tail flat on a cutting board and cut in half by first piercing the thin end of the tail with the tip of a chef's knife, then cutting straight down through the shell, splitting the tail in half. Remove the meat and rinse under cold water.>> Way back, I mean when I was a kid and you had to shift car gears by hand, we went to Islemerada on the Keys for a month. Two cabins for rent, total pop was 17 people, now 250k. Lobster traps that had broken loose were fair game. Owner of the cabins had a cage and would pick up lobsters from loose traps every day and put them in the cage and feed them fish guts. You wanted a lobster, it was free. Lobster night after night, finally we drove to Marathon and I had a cheeseburger.

To: Oral Roberts who wrote (18229)	1/3/2007 9:19:46 PM
From: Bill Ulrich	Respond to of 25073

It's always fun to score a recipe like that. I recently picked up a copy of Rao's book. Rao's, for those who don't know, is an Italian restaurant famed as the place to go for any self-respecting New York mobster. Sometimes, wiseguys would do a deal not for money -- but in trade for table reservations at Rao's. Very difficult to get a seat there. Also good in that category is "Cooking on the Run" by Henry Hill. Hill is the main character in Goodfellas. The book, in fact, reads very much like the Goodfellas movie, sort of like, "We whacked Joey Bagadonutz behind the alley on 57th, and then had some linguini w/ clam sauce. Here's the recipe:.....!" "I added Postrio to the search and low and behold the TV station in LV had the recipe on their website collection. Sweet!"

To: Oral Roberts who wrote (18229)	1/3/2007 9:44:56 PM
From: Bill Ulrich	Read Replies (3) \| Respond to of 25073

BTW, anybody here have first-hand experience w/ making tamales? I've already got a few recipes that I'm reviewing, but was looking for advance advice before I get started on what I expect to be a tedious (yet tasty) endeavour. Like, don't fry bacon naked, or other helpful tips.

To: Oral Roberts who wrote (18229)	1/3/2007 10:49:08 PM
From: Bill Ulrich	Read Replies (1) \| Respond to of 25073

BTW (again), tomorrow night (thur) the early episode (7pm, here) of Good Eats is Alton's chili show. It's hilarious and probably his best ever. I actually don't care for the recipe so much -- for example, using corn chips instead of masa harina as thickener, and his chile (with an "e") lore is a little off, for chili (with an "i"). But for all the other Alton-ness that one might like AB for, it's a "don't miss it" episode.

To: Oral Roberts who wrote (18229)	1/4/2007 7:44:01 AM
From: Oral Roberts	Read Replies (1) \| Respond to of 25073

Hey dumbo, you forgot the wine sauce. White Wine Butter Sauce for Lobster 1 teaspoon vegetable oil 2 oz shallots (about 3 medium), peeled and sliced thin ½ cup dry white wine 1 Tbsp white wine or champagne vinegar ½ cup heavy cream ½ cup unsalted butter ( 4 oz ) ½ teaspoon lemon juice salt and white pepper Method: * - In a medium saucepan, heat the oil. Add the shallots and sweat over med-low heat for 2 minutes without browning. Deglaze the pan with the wine and vinegar and reduce slightly. Add the cream and reduce the sauce by half. * - Strain the sauce into a blender and blend the liquid while hot, adding the butter in small pieces at a time until all is incorporated. If the sauce is very thick, you can thin it slightly with a small amount of hot water. * - Season to taste with salt, white pepper, and the lemon juice. Set aside on back of stove to keep warm.