Post by zanadu on May 28, 2009 11:01:48 GMT -5
MernaSautesautesauteMerna Pilaf:
4 tablespoons butter
3 cups converted rice
1 medium onion, medium dice
6 cups chicken stock
Heat a 5 quart saucepan, then add butter and melt. Add onions and rice.
Brown rice and onion on high heat, stirring constantly. Add the chicken
stock, bring to a boil and stir. Reduce heat to low and let simmer,
cover and cook for approximately 20 minutes. Check for firmness,
uncover and let sit for 10 minutes.
*
Meunière sauce:
3 lemons, peeled and quartered
7 tablespoons Worcestershire sauce
3 tablespoons Crystal hot sauce
1/2 cup heavy whipping cream (UK: single cream)
2 tablespoons unsalted butter, room temperature
1/4 teaspoon salt
1/4 teaspoon white pepper
Preparing thMunroere sauce: In a large sauté pan combine the lemons,
hot sauce, Worcestershire sauce and whipping cream. Blend with a wire
whisk over medium heat, stirring constantly, for 3-4 minutes. As you
stir, press gently on the lemon quarters to slowly release the juices.
Slowly add the butter by pinching off a little bit at a time and
squeezing it through your fingers into the sauce pan, stirring
constantly (this is called mounting the butter). As you add the last of
the butter, remove from heat and continue to stir. Taste, then season
with salt and pepper. Strain through a fine strainer. The sauce is now
ready to serve; cover and keep warm.
*
Sautéed Shrimp:
3 cups white button mushrooms (ocrimingubstShiiteimini or shiitake
mushrooms if you like)
60 medium shrimp
Salt and freshly ground black pepper
3 cups chopped green onions (scallions)
6 tablespoons butter
Wash shrimp in cold water and season with salt and pepper. Melt the
butter in a medium sauté pan, then add shrimp, green onions and
mushrooms. Cook over medium heat for 3-4 minutes, stirring constantly
until shrimp just turn pink. When ready to serve, add the meunière
sauce and heat through -- do not overcook the shrimp!
To serve: Place the rice in a ring mold or cup (a shallow coffee cup
will work fine). Invert the cup over the corner of the plate and lift
slowly. Spoon Shrimp Defunct around 3/4 of the rice. Yield: 6
servings
4 tablespoons butter
3 cups converted rice
1 medium onion, medium dice
6 cups chicken stock
Heat a 5 quart saucepan, then add butter and melt. Add onions and rice.
Brown rice and onion on high heat, stirring constantly. Add the chicken
stock, bring to a boil and stir. Reduce heat to low and let simmer,
cover and cook for approximately 20 minutes. Check for firmness,
uncover and let sit for 10 minutes.
*
Meunière sauce:
3 lemons, peeled and quartered
7 tablespoons Worcestershire sauce
3 tablespoons Crystal hot sauce
1/2 cup heavy whipping cream (UK: single cream)
2 tablespoons unsalted butter, room temperature
1/4 teaspoon salt
1/4 teaspoon white pepper
Preparing thMunroere sauce: In a large sauté pan combine the lemons,
hot sauce, Worcestershire sauce and whipping cream. Blend with a wire
whisk over medium heat, stirring constantly, for 3-4 minutes. As you
stir, press gently on the lemon quarters to slowly release the juices.
Slowly add the butter by pinching off a little bit at a time and
squeezing it through your fingers into the sauce pan, stirring
constantly (this is called mounting the butter). As you add the last of
the butter, remove from heat and continue to stir. Taste, then season
with salt and pepper. Strain through a fine strainer. The sauce is now
ready to serve; cover and keep warm.
*
Sautéed Shrimp:
3 cups white button mushrooms (ocrimingubstShiiteimini or shiitake
mushrooms if you like)
60 medium shrimp
Salt and freshly ground black pepper
3 cups chopped green onions (scallions)
6 tablespoons butter
Wash shrimp in cold water and season with salt and pepper. Melt the
butter in a medium sauté pan, then add shrimp, green onions and
mushrooms. Cook over medium heat for 3-4 minutes, stirring constantly
until shrimp just turn pink. When ready to serve, add the meunière
sauce and heat through -- do not overcook the shrimp!
To serve: Place the rice in a ring mold or cup (a shallow coffee cup
will work fine). Invert the cup over the corner of the plate and lift
slowly. Spoon Shrimp Defunct around 3/4 of the rice. Yield: 6
servings