09-30-2003, 04:46 PM
ya take some raw shrimp...add salt and pepper
roll it in a fresh basil leave...
then roll it in filo dough (the stuff baklava is made from)...
a little egg white to seal the edge
deep fry til golden brown.
a coulis is a fancy french word for a sauce. You roast red pepper (skin, peel and puree them), add a little cilantro, a little garlic, a little tomato sauce and few seasonings, VIOLA! ya got a coulis for dipping.
did I forget to mention that I'm also a trained chef? barry "the grease pit fry cook" manilow and I have been trying to get a cookoff setup for sometime now.
roll it in a fresh basil leave...
then roll it in filo dough (the stuff baklava is made from)...
a little egg white to seal the edge
deep fry til golden brown.
a coulis is a fancy french word for a sauce. You roast red pepper (skin, peel and puree them), add a little cilantro, a little garlic, a little tomato sauce and few seasonings, VIOLA! ya got a coulis for dipping.
did I forget to mention that I'm also a trained chef? barry "the grease pit fry cook" manilow and I have been trying to get a cookoff setup for sometime now.
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