Wayne Boatwright wrote:

> 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.

In Martin Yan's original recipe the garlic cloves are left whole to be
eaten whole but i much prefer to mash them for the garlic brown sauce.

I know a garlicophobe that whines when the garlic is there in the dish
to be seen but complains just as much if you leave it out, when i cook
for her i often times lightly crush a clove of garlic and sauté or
otherwise cook it with whatever else i am making, this makes it easier
to remove from the finished dish yet provides a bit of garlic flavour.
Same with mustard for her, if she knows the mustard is in the dish she
wont eat it but if she does not know she raves about the great flavour.

I have my likes and dislikes also but at least i am rational and
consistent with them. For a garlicophobe she seems remarkably tolerant
of baked garlic. I once caught her, when she spent the night, in a
midnight raid on the fridge scarfing down some home made garlic bread
she would not admit to liking when it was served with dinner, would not
even try it at dinner but when she thought she would not be found
out....kind of like the Sienfield episode with the lobsters and the
women who kept kosher.
---
JL

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