On Thu 29 Dec 2005 06:44:58p, Thus Spake Zarathustra, or was it Joseph
Littleshoes?

> OmManiPadmeOmelet wrote:
>
>> In article >,
>> Joseph Littleshoes > wrote:
>>
>> > And of course this without even mentioning grilling oysters wrapped
>> > in bacon or large prawns done the same way with a port wine
>> > reduction sauce.
>>
>> <snipped cool fish recipes>
>>
>> One of my freinds at work suggested that I put prawns on skewers
>> wrapped in bacon to grill. :-)
>
> I first ran across this dish at a local Thai restaurant, while the port
> wine sauce is very good i have taken to using a Japanese sake, sesame
> and soy sauce mix or a chinese mustard for a sauce with the large
> grilled bacon wrapped prawns.
>
> Sometimes, i make a Chinese brown garlic sauce ala "Yan can cook" which
> is just 8 - 10 cloves of peeled garlic, cooked in a couple of cups of
> chicken stock and seasoned with soy sauce or other Chinese sauce like
> Hosin or oyster sauce and thickened with a roux. Once the garlic cloves
> are soft, they are removed from the stock, thoroughly mashed and
> returned to the stock with the other ingredients.
> ---
> JL

David loves the flavor of garlic and onion, but cannot abide coming across
a piece of either one in a finished dish. Rather than always using
granulated garlic or onion, I cook sliced or chopped garlic and onion as
specified in a recipe, then fish it all out and put it through the food
mill, returning the puree to the dish. Works for us, and most of the time
I don't miss the pieces. Occasionally I will make separate versions for
each of us when I simply must have the actual pieces in the dish.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.