豬頭媽的大本營!!: March 2008

Thursday, March 27, 2008

豬頭媽作文宣

在粉久粉久以前, 豬的娘曾對豬說過一句豬理明言: 你啊! 是什麼都想做, 什麼都會一點, 但是什麼都不精!

不過最懂豬的真的是娘! 豬果然是: 這也想做, 那也想做, 但是做不出什麼大事業, 也賺不了什麼大錢! 現在, 豬又多學會了一樣-作文宣!

繼做完JJCC七日遊七大奇景圖後, 豬繼續幫師父作夏令營招生文宣 --

新出爐的武術學校夏令營, 還燙的喲!

現在做完, 下一個要做JJ中文學校的年刊了! 只要作一頁, 應該會很快的!!

英明的娘: 您真是太了解女兒了! 女兒怎麼樣努力, 就是無法把家裡整理好呢! 怎麼辦?

豬想, 豬的娘一定會這樣告誡的: 女兒, 沒聽過另一條"豬"理名言嗎? 天下無難事, 只怕有心人!

Tuesday, March 25, 2008

Olive Garden Seafood Portifino

Olive Garden Seafood Portifino

Portofino Sauce:
4 oz Butter
4 oz Yellow onion, 1/4-inch dice
4 oz rue
16 fl oz milk
1 pint heavy cream
2 oz shrimp stock
1/2 fl oz old bay seasoning
16 fl oz white cooking wine
1 1/2 oz of Garlic puree

makes 1/2 gallon

Seafood portofino:
1/2 fl oz olive oil
2 oz of mushrooms
3 oz of portofino sauce (cold)
Linguine precooked (hot)
sprinkle fresh parsley
shrimp 4 oz, crawfish 2 oz, scallops 2 oz and 6 mussels

Heat oil in saute pan over medium flame. Put mushrooms in cook 30 seconds.

Add mussels and cook 30 seconds.

Add seafood. Cook 30 seconds. Flip cook 15 seconds more.

Add portofino sauce cook until bubbling throughout.

Move mushrooms and seafood to one side of pan. Add linguine to other side. Using tongs,coat pasta with sauce. (mussels should be open).

I cut the recipe for the Portofino Sauce in half because I couldn't see needing a 1/2 gallon. Also, I believe the Seafood part of the recipe is for only 1 serving. In other words, the Portofino Sauce is made up and 3 oz used at a time per serving.

PORTOFINO SAUCE:

Start by getting your ingredients ready. Dice the onion.

Make the roux (heat vegetable oil on medium/high, add flour, stir continuously until oil flour mixture browns). The amount of oil I used was equal the amount of roux required by the recipe. For instance, the original recipe calls for 4 oz of roux. So 8 tbsp oil and 8 tbsp white flour. Set aside.

Make shrimp stock. If you are using head on shrimp, set aside the heads and shells and boil with just enough water to cover. After boiling disgard heads and shells and use the remaining shrimp stock in the amount required by the recipe.

Now get started.
Melt Butter on medium heat. Add diced onion and garlic puree cover but stir occasionally.

After diced onions are sauteed add white wine and uncover. Turn up heat to high until boiling then back down to medium. Cook 5 minutes on medium.

Now stir in roux and shrimp stock and Old Bay Seasoning. Cook 3 minutes.

Now add milk and heavy cream. Turn heat on high just until mixture starts to boil. Turn on medium/low, cover stirring occasionally for 5 minutes. After 5 minutes, the Sauce is ready. I turned heat to low while I prepared the seafood. Hope this Helps Someone!