Apollo11
Posts: 24082
Joined: 6/7/2001 From: Zagreb, Croatia Status: offline
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Hi all, quote:
ORIGINAL: JWE Making a Curried Crab Bisque, with a peanut/cilantro pesto bruschetta as a side tasty. Heat and deglaze: 2 Tbs olive oil ½ cup Vidalia onion ½ cup Gala apple 1 tsp minced jalapeno 1 tsp minced garlic 1 ½ tsp Thai curry paste 1 cup broth 4oz Coco Lopez 1 Tbs flour Add: 8-10oz real crabmeat (blue crab is tastiest in a sauce like this) Finish and garnish: ¼ cup chopped scallions 3 Tbs chopped cilantro 2 tsp lime juice The real Louisiana crab afficinados say just barely cook the crab separate, and put it in a big bowl and pour the bisque broth over it, and then garnish with the greens and lime juice. I am very partial to Mexican sweet limes, me'self. If ya want it less hot, maybe substitute 1 1/2 tsp minced poblanos for the jalapenos and cut back the Thai curry paste to 1 tsp. Enjoy. [ed] oh, this is pretty flavorful, so needs a nice red like a serious Tuscan. A good Nebbiolo or Sangiovese works like a champ. Actually an old vine Zinfandel from upper Napa or Sonoma is the perfect accompaniment. Some might find a meaty Pinot, or a light Rhone does the trick. Yummy John ! Leo "Apollo11"
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Prior Preparation & Planning Prevents Pathetically Poor Performance! A & B: WitW, WitE, WbtS, GGWaW, GGWaW2-AWD, HttR, CotA, BftB, CF P: UV, WitP, WitP-AE
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