Quoting Janis Kracht to Carol Shenkenberger <=-

That breeder did not work out at all ... I'm going to have to
charge you an addional 75 bucks a day for every day the pup is
here." ... deposit of 200 bux down the tube

I'd make her life hell: Better Business Bureau, Chamber of Commerce,
her Association if she is in one, local media etc. Most people have a
circle of influence over friends, relatives and coworkers of 200
people. In my business we always say you don't just loose a
customer, you also loose 200 future customers too. Grind her into
the ground.

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

Title: Jacketed Shrimps with Ginger and Mango Sauce
Categories: Caribbean, Shrimp, Fruit, Eggs, Sauces
Yield: 4 Servings

16 lg Prawns
1 tb Caribbean light fish spice
16 Squares filo pastry; each
-10 cm x 10 cm
2 Egg yolks
1/2 tb Grated ginger
Vegetable oil for frying
FRIED SKINS OF TOMATO:
Yellow and red tomatoes
MANGO SAUCE:
1 lg Mango; ripe
1 lg Egg yolk; hard boiled
4 tb Mayonnaise
2 tb Basil; fresh, shredded fine

First make the mango sauce. Peel the mango, then cut the flesh
from the flat central stone. Chop the flesh coarsely. You should
have about 100 g of mango flesh. Put the flesh in a food processor
or blender with the hard boiled egg yolk and mayonnaise and work
until smooth. Press the mixture through a fine sieve into a bowl.
Stir in the basil and season to taste with salt and pepper. Set
the sauce aside.

Peel the prawns, then make a shallow cut down the rounded back of
each and remove the dark intestinal vein. Rinse the prawns and pat
dry with paper towels. Marinate for 20 minutes in Caribbean light
fish spice.

Put a filo square on the work surface. Sprinkle ginger onto filo
square. Put a prawn on top. Lightly beat the egg yolk and brush a
little on the edges of the filo square. Fold 2 opposite sides of
the square over the prawn and press to seal. Press the ends
together to seal. Wrap and seal the remaining prawns in the same
way.

Heat a pan of oil for deep frying to 165-175C.

When the oil is hot, add the prawns in filo, 4 at a time. Fry for
3 minutes or until golden and crisp, turning them over a few times
so that they brown evenly. Drain on paper towels.

Spread the mango sauce on the bottom of the plate and arrange the
prawns on top.

Fried skins of tomato: Immerse the tomatoes in boiling water for
approximately 20 seconds. Refresh in iced water and peel off the
skins. Dry on kitchen paper. Deep fry in clean vegetable oil at
160 C. Place on kitchen paper. Serve with the jacketed shrimps
with ginger and mango sauce.

MMMMM

Cheers

Jim


... Toast ... some genius looked at bread and said. "Cook it again!"

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Hi Jim,

That breeder did not work out at all ... I'm going to have to
charge you an addional 75 bucks a day for every day the pup is
here." ... deposit of 200 bux down the tube

I'd make her life hell: Better Business Bureau, Chamber of Commerce,
her Association if she is in one, local media etc.

I think trashing her in local breeding circles would be a good idea, but who knows where to do that :(

Most people have a
circle of influence over friends, relatives and coworkers of 200
people. In my business we always say you don't just loose a
customer, you also loose 200 future customers too. Grind her into
the ground.

It would probably just give me agita .. <grin>

Title: Jacketed Shrimps with Ginger and Mango Sauce

Sounds like a good one :)

===Shrimp and Cannellini Beans al San Domenico===

3 1/2 ounces olive oil
20 large shrimp, cleaned and deveined 2 cloves garlic, minced
2 Tablespoons fresh rosemary, chopped 2 tomatoes, diced
1/2 pound cannellini beans, boiled
3 1/2 ounces water from boiled beans salt
pepper

In casserole, over medium heat heat 1 ounce olive oil. Stir in shrimp then the rest of the ingredients. Cook until the flavors mingle.
====

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-5
* Origin: Prism bbs (1:261/38)

Janis Kracht wrote to JIM WELLER <=-

That breeder did not work out at all ... I'm going to have to
charge you an addional 75 bucks a day for every day the pup is
here." ... deposit of 200 bux down the tube

I'd make her life hell: Better Business Bureau, Chamber of Commerce,
her Association if she is in one, local media etc.

I think trashing her in local breeding circles would be a good idea,
but who knows where to do that :(

The ubiquitous Farce-Book, the ASPCA and/or Humane Society in her area

Most people have a
circle of influence over friends, relatives and coworkers of 200
people. In my business we always say you don't just loose a
customer, you also loose 200 future customers too. Grind her into
the ground.

It would probably just give me agita .. <grin>

Title: Jacketed Shrimps with Ginger and Mango Sauce

Sounds like a good one :)

===Shrimp and Cannellini Beans al San Domenico===

3 1/2 ounces olive oil
20 large shrimp, cleaned and deveined 2 cloves garlic, minced

And here's another that is on my "round-tuit" list. Near the top.

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

Title: Sheet-Pan Gochujang Shrimp & Green Beans
Categories: Seafood, Beans, Sauces, Chilies
Yield: 4 servings

2 tb + 2 ts gochujang
2 tb Extra-virgin olive oil
1 tb Soy sauce
2 ts Honey
1 lb Large shrimp; peeled,
- deveined
1 lb Green beans; trimmed

Place an oven rack as close to the broiler as possible.
(If your broiler is in a drawer below the oven, skip
this step.) Heat broiler for at least 5 minutes.

Meanwhile, in a large bowl, whisk together the
gochujang, olive oil, soy sauce and honey until smooth
and emulsified. Add the shrimp and green beans and stir
to coat.

On a foil-lined baking sheet, spread the shrimp and
string beans evenly in a single layer, leaving behind
any excess marinade. Broil until the beans are charred
in spots and the shrimp is cooked through, about 5
minutes. (Depending on your broiler, you may need to
rotate the pan after 2 or 3 minutes so all the food gets
exposure under the heat source.)

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... Not for troglodytes to whom a mall pretzel with mustard is radical.
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