Unicorn (Unicorn@Indenial.com)
Sat, 01 May 1999 08:27:53 -0400
:::::::::::::::::::::::: FOOD FUNNY ::::::::::::::::::::::::
Today's joke was sent in by either Ruth or Charles Justus.
Considering its "naughty" nature, my money is on Charles.
A fellow walks into a restaurant, sits at the counter and orders a cup
of coffee. He takes one sip and yells "Is this coffee or is this
water?" The waitress gives him a look and says "Mister, when I make
coffee I make coffee, and when I make water I make water." Without
batting an eye his retort was, "Well then, after this don't make them
both in the same pot."
::::::::::::::::::::::: TODAY'S RECIPE :::::::::::::::::::::
Today's recipe is really better suited to an elegant luncheon, or even
a light supper, but I couldn't wait to send it out with another week's
menu, so here it is.
Poached Scallop Salad
1 lb (500 g) whole bay scallops
Light Orange Cumin Vinaigrette (recipe follows)
1/2 cup finely diced red, green, or yellow bell pepper,
or combination of these
1/2 lb (250 g) mixed lettuce leaves, rinsed
Place the scallops in a steamer basket or in a strainer and set in a
saucepan over simmering water. Cover and steam for 3 to 4 minutes,
just until they turn opaque. Drain the scallops and place in a bowl
with 3 Tbs (45 ml) of the cumin vinaigrette and the diced bell
peppers. Toss to combine thoroughly and refrigerate at least 2 hours,
or overnight. Dress the lettuce leaves with 3 Tbs (45 ml) of the
vinaigrette and toss to mix well. Divide the lettuce leaves among
individual serving plates and mound the scallops on top. Pass the
remaining dressing on the side. Serves 4 to 6.
Light Cumin Vinaigrette
1/4 cup (60 ml) white wine vinegar
1/4 cup (60 ml) orange juice
3 Tbs (45 ml) olive oil
2 Tbs (30 ml) Dijon style mustard
3 Tbs (45 ml) finely chopped shallots
1/2 tsp (2 ml) ground cumin seed
Salt and freshly ground black pepper to taste
Combine all ingredients in a food processor or electric blender and
process until smooth. Makes about 3/4 cup (180 ml).
This archive was generated by hypermail 2.0b3 on Sat May 01 1999 - 09:00:02 EDT