-=> JIM WELLER wrote to DAVE DRUM <=-

 DS> surprised that this is a Michael recipe, given his distaste for
 DS> blue cheeses.

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

 DS>       Title: Pan-Roasted Rib Eye With Gorgonzola Vidalia Onions
 DS>  Categories: Todd englis, Olive, Boston, Meat

 DD> No indication where he swiped it from.

 JW> Actually, it's there, not at the bottom of the directions where most
 JW> of us place that, but in the categories. Todd English is the famous
 JW> chef who among many other places owned the now closed Olives
 JW> Restaurant in Boston. Michael loved to get inventive and whimsical
 JW> with his categories.

Didn't think to look there. Actually I seldom read the categories on an
MLoo recipe - because of his whimsy. I try to have the categories give
some indication of what's in the dish - which makes it easier for me
to do a search.

I used to use "Tvfood" as a category of TVFN recipes. But, if I'm on a
hunt for Food Network recipes I can search the directions for their URL
in the credits. I went through all my TVFN collected recipes and removed
the "Tvfood" as a category.

I did keep the Fat Ladies category, however.
 
 DD> MLoo posted many recipes that he would not likely eat

As do I - especially as I try to "do a Burton" in every post/recipe.

This one, however, I have made and eaten con mucho gusto.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Two Fat Ladies' Scallops with Leeks
 Categories: Fat ladies, Seafood, Wine, Dairy
      Yield: 3 Servings
 
     12    Fresh sea scallops on their
           - shells
      8    Young leeks
      4 tb Unsalted butter
           Salt & fresh ground pepper
      2    Shallots; minced
    2/3 c  Dry white wine
    1/4 c  Dry vermouth
    2/3 c  Heavy cream
      1 bn Parsley; flat-leaf, chopped
 
  Remove the scallops from their shells or ask your
  fishmonger to do this. Separate the white flesh from the
  roe (if still there) and detach the hard skin around the
  whites and the tiny black sac from the roe. Wash clean
  under a running tap. Halve the whites horizontally. Leave
  to dry off on some paper towel.
  
  Wash the leeks and discard the green parts (you can use
  them for soup or stock). Slice the white stems lengthwise
  into narrow strips about 2 inches long. Place in a
  saucepan with 2 tablespoons of the butter, a pinch of salt
  and 1/2 cup of water. Cover and simmer for 20 minutes.
  Keep hot.
  
  In another pan, melt the rest of the butter and then
  gently cook the shallots until they are soft. Add the
  wine, vermouth and the scallops, with their roe if
  available. Bring just to boiling point, then turn the heat
  very low and simmer for exactly 2 minutes, or less if the
  scallops are small.
  
  Remove the leeks from their liquid using a slotted spoon
  and place in a heated dish. With the same implement place
  the scallops on top. Add the leek juice to the scallop
  juice and boil briskly until the liquid is reduced to 1/2
  cup. Pour in the cream, bring back to a boil, and bubble
  for a moment or two. Season with salt and pepper. Pour
  over the arranged scallops and leeks. Scatter the minced
  parsley over all.
  
  Recipe by: Cooking with the Two Fat Ladies
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Chile Heads don't have to worry about roommates stealing their food.

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