Unicorn (Unicorn@Indenial.com)
Sat, 18 Sep 1999 03:22:59 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here is a food funny from frequent contributor Kaye Noble. Thanks
again Kaye.
When the waitress in a New York City restaurant brought him the soup
du jour, the Englishman was a bit dismayed.
"Good heavens," he said, "what is this?"
"Why, it's bean soup," she replied.
"I don't care what it's been," he replied. "What is it now?"
At one time in our history, no fancy restaurant in the US would dare
open it's doors without a shrimp cocktail on the menu. Here is my
version, with a spicy hollandaise rather than the traditional red
cocktail sauce.
Shrimp Cocktail
24 to 36* shrimp, peeled and deveined
1 lemon, sliced
15 whole peppercorns
1 recipe spicy hollandaise sauce (see below)
Lemon wedges
*Plan on 6 shrimp per person if using jumbo or extra large, and 8 per
person for large or medium sized shrimp.
Combine the shrimp, lemon slices, peppercorns, and enough water to
cover in a saucepan. Bring to a simmer over moderate heat, and remove
from the heat as soon as the water starts to boil. Allow to sit in
the hot water for 5 minutes, then drain and refrigerate for at least 2
hours, until well chilled. Spoon the sauce into a small bowl or wine
glass and arrange the shrimp by looping their curved bodies over the
edge of the bowl. Garnish with lemon wedges. Serves 4.
Spicy Hollandaise Sauce
(Note: This recipe does not multiply well. If you need more than 1
cup make two separate batches rather than one double batch.)
1/4 lb (100 g) butter
3 egg yolks
2 Tbs lemon juice
Salt and freshly ground pepper to taste
2 Tbs (30 ml) ketchup or tomato sauce
Tabasco or hot pepper sauce to taste
Melt the butter over a low flame until it begins to bubble. Remove
from heat. Put the egg yolks, lemon juice, salt and pepper in the
container of an electric blender. Cover and blend on high speed for
about 5 seconds. Remove the cover and add the butter in a slow
stream, blending at high speed for approximately 30 seconds more. The
sauce should be smooth with no traces of unincorporated butter. If it
is not, replace the cover and continue blending until the butter is
completely incorporated, scraping the sides of the blender (with the
motor off) if necessary. Pour the sauce into a small bowl and whisk
in the ketchup and Tabasco sauce. Makes about 1 cup.
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