Have to go back to that place someday. How
much are the oysters now? I found that in
Texas near the Gulf were under a buck at
many places, especially at happy hour.

At $0.75 each, they were worth having -- but my judgement of raw oysters
is sort of like my judgement of wines, namely binary = yes or no.

At this place Xochi in Houston they were a buck
ten, but this is one of the hottest joints in
town, and they were the same big ones they
serve at other times for double the price. Most
places leave the smaller ones for happy hour.

Although we have a small container of saffron in our spice cabinet, I
don't think we have ever tried to use it. Maybe you will do something
with it one day when you are next here?

Sure - it's not a big deal; if you want we can
make a dish or two and see if you like the
stuff - and if you have a preference in a dish
with and without.

Title: SCALLOPS WITH SAFFRON

Not a bad combo.

1/4 t Powered saffron

I believe you have saffron threads? (Much
better, by the way).

2 Large tomatoes, peel, seed

No. Tomatoes in any quantity will overwhelm, and
the result will be more bitter, yellowish tomatoes
without any saffron goodness.

MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Saffron Risotto
Categories: Cyberealm, Side dishes
Yield: 4 servings

4 oz Onion,chopped,finely
3 oz Butter
15 oz Rice
1/3 c Wine white
2 qt Beef Broth,as needed
1/4 ts Saffron
3 oz Parmesan cheese,grated

1. Put half of the butter in skillet and saute the onion in it. 2.
Add the rice and saute a couple of minutes. 3. Add the wine and the
broth,stirring well. 4. Simmer, uncovered ,about 20 minutes;stirring
occasionally. 5. Add the saffron and the parmesan and serve. By Peter
P. Riestener,Tessiner Kueche,Geschichten und Rezepte,1993 Translated
by Brigitte Sealing .

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On 04-17-18 09:17, Michael Loo <=-
spoke to Dale Shipp about 601 was $6 hamburger <=-

Although we have a small container of saffron in our spice cabinet, I
don't think we have ever tried to use it. Maybe you will do something
with it one day when you are next here?

Sure - it's not a big deal; if you want we can
make a dish or two and see if you like the
stuff - and if you have a preference in a dish
with and without.

1/4 t Powered saffron

I believe you have saffron threads? (Much
better, by the way).

I believe that it is threads, yes.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: VEAL SCALLOPS WITH ASPARAGUS AND LIME SAUCE
Categories: Vegetables
Yield: 4 Servings

1 t Saffron threads,divided
2 T All-purpose flour
Salt to taste
Pepper to taste
12 Veal scallops
2 T Vegetable oil
1 2/3 c Dry white wine
1 t Lime zest
1 T Fresh lime juice
4 T Heavy cream
12 Green peppercorns
1 lb Asparagus,fresh,sm,blanched

1. Combine 1/2 teaspoon saffron threads with flour, salt and pepper.
Dust both sides of veal scallops with seasoned flour. Brown veal in
oil on both sides, about 5 minutes total. Remove veal to serving
platter and keep warm.

2. Deglaze skillet with wine, then add lime zest, lime juice and
remaining saffron. Bring lime mixture to a boil and reduce to the
consistency of syrup. Stir in heavy cream, bring to another boil and
stir in peppercorns. Surround veal scallops with asparagus and top
with sauce.

Recipe posted by: Michael Orchekowski

! Extracted By: Recipe Extractor v1.03beta, by GGM Data, (c)opyright
1994

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