Linda (unicorn@unicorn.indenial.com)
Mon, 8 Mar 1999 14:10:04 -0500 (EST)
Thanks to reader Fred Nash for this political food funny:
Bill and Hillary were ordering dinner in a restaurant. The waiter
suggested the special for the day, Prime Rib. Hillary said that would
be just fine, so the waiter continued with the order, "And the
vegetable, ma'am?" Whereupon Hillary responded with, "Oh, he'll have
the same."
This week we have an assembly of recipes from the emerald isle in
anticipation of Saint Patrick's day on March 17th.
This traditional Irish appetizer is often served before a feast. I am
told that a "craibechan" is "any savory mixture of little bits and
pieces", and I have to assume that it's a Gaelic word because I can't
find it in any English dictionaries. I would appreciate it if one of
my readers who is better versed in these matters than I am would email
me and let us all know the meaning of the word.
Seafood Craibechan
2 Tbs (30 ml) butter or margarine
1 clove garlic, finely chopped
1 leek, cleaned and sliced
1 medium onion, peeled and finely chopped
3 cups (750 ml) cooked seafood (lobster, crab, shrimp,
salmon, cod, or any combination of these)
Salt and freshly ground black pepper to taste
Tabasco sauce to taste (optional)
For garnish:
Lettuce leaves
Lemon wedges
Radish roses (optional)
Melt the butter in a skillet and add the garlic, leek, and onion.
Cook over moderate heat for about 5 minutes, stirring frequently,
until tender. Combine the onion mixture and the cooked seafood and
chop finely using a knife or food processor. Do not over process; the
mixture should be somewhat coarse. Refrigerate for at least 1 hour.
Season to taste with salt, pepper, and the optional Tabasco sauce. To
serve, place a mound on a lettuce leaf and garnish with lemon wedges,
radish roses, or as desired. Serve with crackers, melba toast, or
thinly sliced French bread. Serves 4 to 6.
This archive was generated by hypermail 2.0b3 on Tue Mar 09 1999 - 09:00:02 EST