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James Silverton[_2_]

wrote on Mon, 6 Apr 2009 08:50:31 -0700
(PDT):

> On Apr 4, 1:16 pm, "James Silverton"
> > wrote:
>> Hello All!
>>
>> I've got rather a lot of basil and I'd like to use it up.
>> Don't say "make pesto" :-) I've found a couple of Thai
>> recipes that look interesting and a remarkable Italian one
>> that gives as the first ingredient 1 lb meatballs, chopped.
>> Do you buy meatballs rather than make them?
>>
>> --
>>
>> James Silverton
>> Potomac, Maryland
>>
>> Email, with obvious alterations:
>> not.jim.silverton.at.verizon.not

> Hi, Jim. Coming in late here. Hope your basil isn't too limp
> by now :-)

> 1) Google for a "Pasta Salad Nicoise" that appeals to you and
> add lots of whole-leaf or shredded basil and some green beans.

> 2) "Thai" Po-Boys:
> Marinate some shrimp in lime juice, nam pla, and soy sauce.
> Stir-fry (or Panko and deep-fry) until cooked. On toasted
> sub-rolls, spread (mayo + sriracha sauce), shredded
> unsweetened coconut, lots of shredded fresh basil, perhaps
> some shredded radish or other crunchy veggie, and lettuce and
> shrimp.

> (I'm doing #2 tonight.)

Thanks, I think the key point, AFAIAC, is not to cook the basil much so
that the wonderful taste does not go away.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not