OT-for wolfgang-fried stuffed olives
 

just read this and thought you might like another olive recipe...

1 lb mixed olives, 1 tsp lemon zest, 1 tbsp rosemary leaves, couple
sprigs of fresh thyme, 1/2 tsp red pepper flakes, i medium garlic clove,
3/4 cup goya olive oil, 6 slices prosciutto, 1/2 cup grated
parmigiano-reggiano or pecorino romano, i egg beaten lightly, i cup fine
bread crumbs with italian seasonings.

pit olives. combine olives, lemon zest, rosemary, thyme, red pepper
flakes, and garlic clove in container with cover. add 1/2 cup olive oil.
stir. cover. refrigerate overnight, stirring occasionally.

drain the olives. finely chop the prosciutto and mix with the parmigiano
or romano, and stuff it in the olives. dipn olives in egg, roll in
bread crumbs.

heat a saute pan over medium heat, add 1/4 cup olive oil to pan, and fry
olives for 3 or 4 minutes on all sides til golden brown...drain on paper
towel...serve warm

Ted Allen's recipe as given in esquire magazine- he says it's the best
bar snack ever. yeah, right. i'll go with the salty, roasted peanuts and
fried cheese sticks. g however, i think after a sufficient quantity
of vodka-gin, i *might* be able to eat a few olives prepared in this
style. looks like the "olive-ness" will be sufficiently overpowered to
allow me choke the wretched things down.

jeff

OT-for wolfgang-fried stuffed olives
 

"jeff" wrote in message
news:pOt9g.11753$8q.7513@dukeread08...
just read this and thought you might like another olive recipe...

1 lb mixed olives, 1 tsp lemon zest, 1 tbsp rosemary leaves, couple sprigs
of fresh thyme, 1/2 tsp red pepper flakes, i medium garlic clove, 3/4 cup
goya olive oil, 6 slices prosciutto, 1/2 cup grated parmigiano-reggiano or
pecorino romano, i egg beaten lightly, i cup fine bread crumbs with
italian seasonings.

pit olives. combine olives, lemon zest, rosemary, thyme, red pepper
flakes, and garlic clove in container with cover. add 1/2 cup olive oil.
stir. cover. refrigerate overnight, stirring occasionally.

drain the olives. finely chop the prosciutto and mix with the parmigiano
or romano, and stuff it in the olives. dipn olives in egg, roll in bread
crumbs.

heat a saute pan over medium heat, add 1/4 cup olive oil to pan, and fry
olives for 3 or 4 minutes on all sides til golden brown...drain on paper
towel...serve warm

Ted Allen's recipe as given in esquire magazine- he says it's the best bar
snack ever. yeah, right.

The hospital I work at has better than average cafeteria food......which is
to say it's merely disgusting. However, there are a few things they do
pretty well. They've got some deep fried stuffed olives (Tuesdays) that
aren't at all bad. This recipe sounds much better. Will give it a
try.....thanks.

i'll go with the salty, roasted peanuts and fried cheese sticks. g
however, i think after a sufficient quantity of vodka-gin, i *might* be
able to eat a few olives prepared in this style. looks like the
"olive-ness" will be sufficiently overpowered to allow me choke the
wretched things down.

Well, the upper Great Lakes region is blessed with a plentiful supply of
liquor and very liberal laws (aside from a very reasonable prohibition on
take out sales after 9:00 p.m. here in Curdistan) with regard to its
distribution. Come September, I can guarantee sufficient lubrication to
give your theory a fair test. On the other hand, the Jeff Miller I know has
probably had as much toxin as he needs (and then some) if he is even
contemplating the ingestion of any olive product. :)

Wolfgang
you sure that snake is o.k.? :(

OT-for wolfgang-fried stuffed olives
 

"jeff" wrote in message
news:pOt9g.11753$8q.7513@dukeread08...
just read this and thought you might like another olive recipe...

1 lb mixed olives, 1 tsp lemon zest, 1 tbsp rosemary leaves, couple sprigs
of fresh thyme, 1/2 tsp red pepper flakes, i medium garlic clove, 3/4 cup
goya olive oil, 6 slices prosciutto, 1/2 cup grated parmigiano-reggiano or
pecorino romano, i egg beaten lightly, i cup fine bread crumbs with
italian seasonings.

Indian Joe is reminded of old recipe for baking fresh eels----enclose the
eel in freshly dug local clay and bake in low heat for two hours.Remove
from fire- throw the eel away and eat the clay
Best with red wine