In a restaurant in Tampa, I believe it was the Bamboo Club, I had spinach
that was fried and it, like, melted in my mouth. Anyone have a recipe for
it.
thanks a bunch...
sharkman

--

wrote:
> In a restaurant in Tampa, I believe it was the Bamboo Club, I had
> spinach that was fried and it, like, melted in my mouth. Anyone have
> a recipe for it.
> thanks a bunch...
> sharkman

Very simple. Freshly washed (then let sit until well dried) spinach leaves
and hot oil in a deep fryer or wok. Doesn't take long to get it crispy at
all; 30 seconds maybe. Don't overcrowd the fryer.

Jill

Michael "Dog3" Lonergan wrote:
> "jmcquown" > looking for trouble wrote in
> :
>
>> wrote:
>>> In a restaurant in Tampa, I believe it was the Bamboo Club, I had
>>> spinach that was fried and it, like, melted in my mouth. Anyone have
>>> a recipe for it.
>>> thanks a bunch...
>>> sharkman
>>
>> Very simple. Freshly washed (then let sit until well dried) spinach
>> leaves and hot oil in a deep fryer or wok. Doesn't take long to get
>> it crispy at all; 30 seconds maybe. Don't overcrowd the fryer.
>>
>> Jill
>
> This is so good Jill. If you have some bacon crumbles on had, throw
> 'em too. Way good. I use plain old canola oil in my wok to fry the
> spinach. Have you tried blue cheese crumbles on the spinach, I have
> not but I was thinking about trying it next time.
>
> Michael

I first had this spinach in a restaurant as a "bed" for a boneless chicken
breast half. The chicken was just chicken but the spinach was to die
for!!!! The manager of the place told me how they prepared it. I use
canola oil, too. I might go for some crumbled feta; you may have the blue
cheese!

Jill

And here I thought it was a difficult process... Duh!
thanks all
sharkman


jmcquown wrote:
> Michael "Dog3" Lonergan wrote:
>> "jmcquown" > looking for trouble wrote in
>> :
>>
>>> wrote:
>>>> In a restaurant in Tampa, I believe it was the Bamboo Club, I had
>>>> spinach that was fried and it, like, melted in my mouth. Anyone
>>>> have a recipe for it.
>>>> thanks a bunch...
>>>> sharkman
>>>
>>> Very simple. Freshly washed (then let sit until well dried) spinach
>>> leaves and hot oil in a deep fryer or wok. Doesn't take long to get
>>> it crispy at all; 30 seconds maybe. Don't overcrowd the fryer.
>>>
>>> Jill
>>
>> This is so good Jill. If you have some bacon crumbles on had, throw
>> 'em too. Way good. I use plain old canola oil in my wok to fry the
>> spinach. Have you tried blue cheese crumbles on the spinach, I have
>> not but I was thinking about trying it next time.
>>
>> Michael
>
> I first had this spinach in a restaurant as a "bed" for a boneless
> chicken breast half. The chicken was just chicken but the spinach
> was to die for!!!! The manager of the place told me how they
> prepared it. I use canola oil, too. I might go for some crumbled
> feta; you may have the blue cheese!
>
> Jill

Michael "Dog3" Lonergan wrote:
>
> Easiest thing in the world. Heat a wok or pan, swirl in some oil, heat a
> bit and add spinach. I swear, adding stuff makes it better
>
All it needs is minced or sliced garlic, added about 5 seconds before
you fish all the spinach out out of the oil. -aem

deep fried basil as well as sage leaves make a great garnish also.

sha sha


"aem" > wrote in message
oups.com...
>
> Michael "Dog3" Lonergan wrote:
>>
>> Easiest thing in the world. Heat a wok or pan, swirl in some oil, heat a
>> bit and add spinach. I swear, adding stuff makes it better
>>
> All it needs is minced or sliced garlic, added about 5 seconds before
> you fish all the spinach out out of the oil. -aem
>

"aem" > wrote in news:1133222523.558883.109850
@o13g2000cwo.googlegroups.com:

>
> Michael "Dog3" Lonergan wrote:
>>
>> Easiest thing in the world. Heat a wok or pan, swirl in some oil, heat a
>> bit and add spinach. I swear, adding stuff makes it better
>>
> All it needs is minced or sliced garlic, added about 5 seconds before
> you fish all the spinach out out of the oil. -aem
>

That's how I saute my spinach

------------------------------------------------------------------------
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Godwin's Law: As a USENET thread grows, the probability of a reference
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Corollary: When such a reference is made, it is generally
recognized that the poster has LOST the argument.

One time on Usenet, Andy Yee > said:
> "aem" > wrote in news:1133222523.558883.109850
> @o13g2000cwo.googlegroups.com:
> > Michael "Dog3" Lonergan wrote:

> >> Easiest thing in the world. Heat a wok or pan, swirl in some oil, heat a
> >> bit and add spinach. I swear, adding stuff makes it better

> > All it needs is minced or sliced garlic, added about 5 seconds before
> > you fish all the spinach out out of the oil. -aem

> That's how I saute my spinach

So it's not deep fried? For some reason I pictured it being done in a
deep fryer, rather than a saute/fry pan...


--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~

S'mee wrote:
> One time on Usenet, Andy Yee > said:
> > "aem" > wrote in news:1133222523.558883.109850
> > @o13g2000cwo.googlegroups.com:
> > > Michael "Dog3" Lonergan wrote:
>
> > >> Easiest thing in the world. Heat a wok or pan, swirl in some oil, heat a
> > >> bit and add spinach. I swear, adding stuff makes it better
>
> > > All it needs is minced or sliced garlic, added about 5 seconds before
> > > you fish all the spinach out out of the oil. -aem
>
> > That's how I saute my spinach
>
> So it's not deep fried? For some reason I pictured it being done in a
> deep fryer, rather than a saute/fry pan...
>
Either way. I think what the OP is looking for is deep fried. What
MD3L described is sautéed. I was just following my usual practice of
adding garlic to everything. Garlic and nutmeg are two [unrelated]
things that marry beautifully with spinach. If you don't use one or
the other with spinach, no matter what form of cooking, you're missing
out. According to nothing more than my personal taste, of course.
-aem