Quoting Ruth Haffly to Dale Shipp <=-

The prime rib place took itself out of the running last week
when they said we had to be there by 5 to ensure we'd get prime
rib and they don't take reservations.

Get there by 5 and that's there specialty? That's insane. And so is
not taking reservations, especially for large groups.

The light batter and fry is what's called Calabash style in eastern
NC, named after the town of Calabash. I prefer that to the heavy
breading that so many places think that shrimp should have.

More cheap breading means less expensive shrimp which means more
profits if the dining public can be conned. Calabash style sounds
very much like Japanese tempura or Portuguese frito.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fried Scallops, Portuguese Style
Categories: Shellfish, Scallops, Portuguese
Yield: 4 Servings

1 lb Fresh bay scallops
8 tb Butter
1 c Flour
1 ts Garlic; finely chopped
3 tb Parsley; finely chopped
1/4 ts Salt
Fresh ground black pepper
1/2 Fresh lemon

Wash the scallops quickly in cold water. Spread on one layer on
pan, cover with linen or paper towel. Cover with other towel and
refrigerate for several hours to drain.

Melt butter over low heat. Place flour in large bowl and drop
scallops into it. Toss scallops about gently until they are coated
on all sides with the flour. Turn into sieve to remove excess
flour. Add the scallops to the butter and sliding the pan back
and forth, fry them for 3 to 4 minutes until they are firm but not
brown. Do not over cook the scallops. Add the garlic and parsley
to the skillet and cook for 30 seconds longer. Squeeze the lemon
juice and add the salt and pepper to taste before serving.

From: Nancy Berry

MMMMM

Cheers

Jim

... Watch people closely if they don't like chocolate.

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Hi jim,

The prime rib place took itself out of the running last week
when they said we had to be there by 5 to ensure we'd get prime
rib and they don't take reservations.

Get there by 5 and that's there specialty? That's insane. And so is
not taking reservations, especially for large groups.

It's a small place, started as more of a breakfast and sandwich
cafe/bakery off of a convenience store and gas station. They sold out
fast on prime rib (at $9.95) when we first started going there in 2009;
you had to be there early. Then they started cooking more and we could
show up later. What probably didn't help a couple of weeks ago was that
it was the night before Father's Day so they were extra busy. Checked
Texas Roadhouse and they were just as slammed (but had the beef) so we
ended up going to a little tavern type place and had hot pastrami Reubin sandwiches for supper, Hershey's ice cream cones for dessert.

The light batter and fry is what's called Calabash style in eastern
NC, named after the town of Calabash. I prefer that to the heavy
breading that so many places think that shrimp should have.

More cheap breading means less expensive shrimp which means more
profits if the dining public can be conned. Calabash style sounds
very much like Japanese tempura or Portuguese frito.

I've never had the latter, but yes, I'd agree that Calabsh style is more
like tempura. The NC State seafood restaurant cooks their seafood that
way also--and they serve good sized (enough for 2 people to split)
portions.

Title: Fried Scallops, Portuguese Style
Categories: Shellfish, Scallops, Portuguese
Yield: 4 Servings

This would probably work well with the larger scallops too, looks like a keeper.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... There cannot be a crisis today; my schedule is already full.

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