-=> Quoting Shawn Highfield to All <=-

 SH> So today's batch of hot sauce ... Haberno, Ancho, Chipotle,
 SH> garlic, onion, salt,

Fairly standard so far.

 SD> honey, apple cider vin (and)
 SH> black, pink and sichuan pepper.

Now that's interesting!
 
 SH> Smells amazing  ... tastes good

Noted.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spot Prawn and Asparagus Salad
 Categories: Salads, Shrimp, Condiments, Bread, Nuts
      Yield: 6 Servings
 
           FOR THE VINAIGRETTE:
      3 tb Lemon juice
      2 tb Balsamic vinegar
      1 tb Dijon mustard
           Salt and pepper
    3/4 c  Walnut oil
           FOR THE SALAD:
  1 1/2 lb Uncooked spot prawns
           -in the shell
      2 lb Asparagus; snapped
    3/4 c  Toasted walnuts; chopped
      3 tb Chopped fresh chives
      1    Head butter or bibb lettuce
           Washed, dried and chilled
 
  Prepare vinaigrette.
  
  Cook prawns in large pot of heavily salted water (about the same
  salinity as seawater) brought to rapid boil. Cook prawns just
  until they rise to surface of cooking water, then drain and ice
  immediately. Once cooled (not cold), remove prawns from shells,
  remove vein if necessary, cut in half lengthwise and marinate in
  about 1/4 cup of vinaigrette.
  
  Cut asparagus into diagonal pieces and blanch in lots of rapidly
  boiling salted water until al dente. Drain and ice immediately.
  Pat dry in paper towels, then marinate in vinaigrette a few
  minutes before combining with marinated prawns.
  
  Combine prawns and asparagus, adding more walnut oil, vinegar, or
  lemon juice to taste. Add walnuts and chives, taste for seasoning,
  and serve on platter lined with butter lettuce.

  Serve with loaf of crusty rye with walnuts (seigle aux noix).
  
  Splendor of the Grass, Mauny's Kitchen Table, 1998
  Mauny Kaseburg. The Food Bunch: Seattle, WA
  http://www.maunyskitchen.com
  
  From: Pat Hhanneman
 
MMMMM



Cheers

Jim


... Squirt some hot sauce in there. Aww yeah. Squirt some more.

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