AN ERZEKI INYENC
folder
CSI › General
Rating:
Adult ++
Chapters:
17
Views:
3,812
Reviews:
1
Recommended:
0
Currently Reading:
0
Category:
CSI › General
Rating:
Adult ++
Chapters:
17
Views:
3,812
Reviews:
1
Recommended:
0
Currently Reading:
0
Disclaimer:
I do not own CSI, nor any of the characters from it. I do not make any money from the writing of this story.
Ch 5
CHAPTER 5
Danny returned with their meals and they dove into it.
“Oh my God.” Sara exclaimed. “What is this?”
“TÉSZTA PRIMAVERANAL NÖVÉNY, is it to your liking?”
“Hell yes. It is amazing.”
Danny smiled. “What about you sir?”
“It’s just Grissom, please. This is good, what is it?”
“Special recipe. LANCTAIPVAL AMERIKAI MOGYORÓ MÁRTÁS. Catherine said you were an entomologist. I had cook prepare a special recipe with only the finest quality insects.”
“Eww.” Sara stated. “You are eating bugs.”
“Yes and they taste mighty fine too.” Grissom said as he shovelled in another bite.
“Isn’t this place amazing?” Catherine said taking her last bite. “And to think, Conrad was worried.”
“This is great food. What am I eating again?” Catherine asked.
“That is FELNÕTT SÜLT CSÕTÉSZTA.”
They tried to pick up the bill but Danny insisted it was complimentary. They returned to the lab.
The trip back to the lab was silent. They were still savouring the food they had just eaten.
“Well Catherine, thanks for the meal but we have a case we need to wrap up.” Grissom stated.
“Yeah, thanks Catherine.” Sara added.
They left and resumed to their case.
Grissom’s pager went off. “Sara we have a DB in the dessert.”
“We are working on a case.” Sara protested.
“It is nearly wrapped up. I’ll pass it on to Greg and you and I can go check out the body.”
“You are the boss, Griss.”
“Yes I am.” He smiled.
They passed their open case to Greg and headed to the dessert. Brass was to be waiting for them.
“So Griss, did you decide to go to the LVPD banquet?” Sara asked.
“Yes, Catherine convinced me to go. I told her not to expect me to stay for the whole thing.”
“No? Why not?”
“I don’t like functions, especially political functions. Too many stuffy people.”
“I’ll be there.” Sara cooed. Wow where did that come from?
“You are about the only person I will be happy to see there.” Yikes. Did I just say that?
Sara reached over and grabbed his thigh. Grissom looked at her and placed his hand on top of hers. Sara smiled at his gesture.
Grissom stopped the truck.
“What are you doing?” Sara asked.
“Something I should have done long ago.” He undid his seatbelt and leaned towards her.
“What’s that?” Sara purred into his ear.
He planted his lips upon hers and kissed her hard. Her hands went to his hair.
“Wow.” She whispered between kisses. “What prompted your sudden change of heart?”
“It’s not a change of heart, Sara. I just felt the need to act on it.”
Sara smiled at him as she caressed his beard. “What does this mean?”
“Honestly. I have no idea.”
“I know what it means to me.”
“What’s that?”
“That there is still hope.”
“What do you mean by that?”
“I was ready to give up on you.”
“You could?”
“No. I couldn’t. That was my problem. I would wait for you until the end of time.”
Grissom’s phone rang.
“Grissom.”
“Where the hell are you?” Jim Brass chimed through the phone.
“On our way.”
“Did you take the scenic route?”
“No. We stopped for a bit to eat.”
Sara had to choke back her giggle.
“Alright just hurry ok.”
“Sure thing Jim.”
Grissom put the truck in drive and pulled back out on the highway.
Zolddeg meteit
• 1 cup sliced zucchini
• 1 cup sliced broccoli
• 1 1/2 cups snow peas
• 1 cup baby peas
• 6 asparagus spears, sliced
• 10 white mushrooms, sliced
• 1 heaping tablespoon salt, preferable kosher
• 1 pound fettuccine
• 2 tablespoons olive oil
• 1/3 cup pine nuts
• 2 teaspoons minced garlic
• 1/2 cup chopped flat-leaf parsley
• Freshly ground black pepper
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 5 1/2 tablespoons unsalted butter
• 1 cup heavy cream
• 1/3 cup chopped fresh basil
• 2 tomatoes, coarsely chopped
1. Fit a steamer basket into a large pot. Add a small amount of water to the pot and bring to a boil. Place the zucchini, broccoli, snow peas, baby peas, asparagus, and mushrooms in the steamer basket, cover, and steam until tender, about 3 minutes. Rinse the vegetables under cold water and allow to drain.
2. Bring a large pot of water to a boil. Add the salt and the fettuccine. Cook until al dente.
3. Meanwhile, in a large sauté pan, heat 1 tablespoon of the olive oil over medium heat. Ad the pine nuts and garlic and cook, stirring, until they begin to turn golden, 2 to 3 minutes. Add the remaining 1 tablespoon olive oil, and then the steamed vegetables. Next add the parsley and salt and pepper to taste. Cook until all the vegetables are heated through, 2 to 3 minutes.
4. Drain the pasta and add it to the sauté pan. Add the Parmigiano-Reggiano, butter, cream, and basil, and heat thoroughly. Toss, then scatter the tomatoes on top. Serve immediately.
LANCTAIPVAL AMERIKAI MOGYORÓ MÁRTÁS
• two to three pounds of dried caterpillars
• a few tomatoes
• an onion
• a red Chile pepper (chopped)
• palm oil
• and groundnut paste (homemade peanut butter).
First, soak the caterpillars in warm water for a few hours, then rinse and drain. Crush and mix together the tomatoes, onions, and pepper. Heat the oil in a deep pot. Fry the tomato/onion/Chile pepper mixture. Add the groundnut paste, diluted with water. Stir. Add the caterpillars. Simmer for thirty minutes. Serve with boiled Plantains, or rice.
FELNÕTT SÜLT CSÕTÉSZTA
• 8 sprigs fresh thyme
• 8 sprigs fresh flat-leaf parsley
• 12 black peppercorns
• 1 bay leaf
• 2 lemons cut in half
• 4 1 1/2 pound live lobsters, preferably from Maine
• Handful of coarse salt
• 2 1/2 pounds dried penne
• 3 tablespoons vegetable or olive oil
• 2 cups freshly grated Parmesan cheese
• 2 cups provolone cheese (imported, grated)
• 1 pound fresh spinach, washed, dried, and chopped
• 3 cups heavy cream
• 1 tablespoon truffle oil
• Coarse salt and freshly ground black pepper to taste
• Optional: 1 to 2 medium truffles (black or white), slivered
To cook the lobster fill an 8-10 quart pot three-fourths full with water. Add the thyme, parsley, peppercorns, and bay leaf. Squeeze in the juice of the lemons, and then drop them in the pot. Cover and bring to a rolling boil over high heat. Add the lobsters and cook 12 to 15 minutes. Drain the lobsters in a colander, cover with ice, and let cool.
When the lobster is cool enough to handle, pull the tail from the body and remove the claws. Discard the body, or reserve for use in a sauce or stock. Cut the shell from the tail using a knife or scissors and remove the meat. With the blunt end of a knife chop off the tips of the claws as close to the ends as possible (this will help release the meat from the claws). Crack the claws in the center, break open, and carefully remove the claw meat without breaking apart. Meat from the larger claws will have a piece of cartilage in it; this can be pulled out from the area where the claw fingers meet. Cut the tail meat into 1/2 inch slices. Leave the claws whole to use as a garnish. Set the lobster meat aside until ready to assemble the pasta dish.
To cook the pasta, fill a 6 to 8 quart pot with water, add salt, cover, and bring to a boil over high heat. Add the penne and stir. Cook the pasta for approximately 8 to 10 minutes, until al dente. Pour into a colander to drain. Do not rinse the pasta; just toss it to remove any excess water. Sprinkle the oil over the pasta and toss with a large chef's fork. Pour the pasta onto a sheet tray or shallow dish to cool (if it looks too sticky, sprinkle some more oil on at this point). Let the pasta cool to room temperature.
When the pasta is cooled pre-heat the oven to 425 degrees F. Toss the cooled pasta in a bowl with the Parmesan and provolone cheese, spinach, heavy cream, and lobster meat (except claws). Season with salt and pepper. Transfer to a large round, oval, or oblong baking dish and bake for approximately 25 minutes, until bubbling hot. Garnish with the lobster claws and truffle slivers (if using).
Danny returned with their meals and they dove into it.
“Oh my God.” Sara exclaimed. “What is this?”
“TÉSZTA PRIMAVERANAL NÖVÉNY, is it to your liking?”
“Hell yes. It is amazing.”
Danny smiled. “What about you sir?”
“It’s just Grissom, please. This is good, what is it?”
“Special recipe. LANCTAIPVAL AMERIKAI MOGYORÓ MÁRTÁS. Catherine said you were an entomologist. I had cook prepare a special recipe with only the finest quality insects.”
“Eww.” Sara stated. “You are eating bugs.”
“Yes and they taste mighty fine too.” Grissom said as he shovelled in another bite.
“Isn’t this place amazing?” Catherine said taking her last bite. “And to think, Conrad was worried.”
“This is great food. What am I eating again?” Catherine asked.
“That is FELNÕTT SÜLT CSÕTÉSZTA.”
They tried to pick up the bill but Danny insisted it was complimentary. They returned to the lab.
The trip back to the lab was silent. They were still savouring the food they had just eaten.
“Well Catherine, thanks for the meal but we have a case we need to wrap up.” Grissom stated.
“Yeah, thanks Catherine.” Sara added.
They left and resumed to their case.
Grissom’s pager went off. “Sara we have a DB in the dessert.”
“We are working on a case.” Sara protested.
“It is nearly wrapped up. I’ll pass it on to Greg and you and I can go check out the body.”
“You are the boss, Griss.”
“Yes I am.” He smiled.
They passed their open case to Greg and headed to the dessert. Brass was to be waiting for them.
“So Griss, did you decide to go to the LVPD banquet?” Sara asked.
“Yes, Catherine convinced me to go. I told her not to expect me to stay for the whole thing.”
“No? Why not?”
“I don’t like functions, especially political functions. Too many stuffy people.”
“I’ll be there.” Sara cooed. Wow where did that come from?
“You are about the only person I will be happy to see there.” Yikes. Did I just say that?
Sara reached over and grabbed his thigh. Grissom looked at her and placed his hand on top of hers. Sara smiled at his gesture.
Grissom stopped the truck.
“What are you doing?” Sara asked.
“Something I should have done long ago.” He undid his seatbelt and leaned towards her.
“What’s that?” Sara purred into his ear.
He planted his lips upon hers and kissed her hard. Her hands went to his hair.
“Wow.” She whispered between kisses. “What prompted your sudden change of heart?”
“It’s not a change of heart, Sara. I just felt the need to act on it.”
Sara smiled at him as she caressed his beard. “What does this mean?”
“Honestly. I have no idea.”
“I know what it means to me.”
“What’s that?”
“That there is still hope.”
“What do you mean by that?”
“I was ready to give up on you.”
“You could?”
“No. I couldn’t. That was my problem. I would wait for you until the end of time.”
Grissom’s phone rang.
“Grissom.”
“Where the hell are you?” Jim Brass chimed through the phone.
“On our way.”
“Did you take the scenic route?”
“No. We stopped for a bit to eat.”
Sara had to choke back her giggle.
“Alright just hurry ok.”
“Sure thing Jim.”
Grissom put the truck in drive and pulled back out on the highway.
Zolddeg meteit
• 1 cup sliced zucchini
• 1 cup sliced broccoli
• 1 1/2 cups snow peas
• 1 cup baby peas
• 6 asparagus spears, sliced
• 10 white mushrooms, sliced
• 1 heaping tablespoon salt, preferable kosher
• 1 pound fettuccine
• 2 tablespoons olive oil
• 1/3 cup pine nuts
• 2 teaspoons minced garlic
• 1/2 cup chopped flat-leaf parsley
• Freshly ground black pepper
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 5 1/2 tablespoons unsalted butter
• 1 cup heavy cream
• 1/3 cup chopped fresh basil
• 2 tomatoes, coarsely chopped
1. Fit a steamer basket into a large pot. Add a small amount of water to the pot and bring to a boil. Place the zucchini, broccoli, snow peas, baby peas, asparagus, and mushrooms in the steamer basket, cover, and steam until tender, about 3 minutes. Rinse the vegetables under cold water and allow to drain.
2. Bring a large pot of water to a boil. Add the salt and the fettuccine. Cook until al dente.
3. Meanwhile, in a large sauté pan, heat 1 tablespoon of the olive oil over medium heat. Ad the pine nuts and garlic and cook, stirring, until they begin to turn golden, 2 to 3 minutes. Add the remaining 1 tablespoon olive oil, and then the steamed vegetables. Next add the parsley and salt and pepper to taste. Cook until all the vegetables are heated through, 2 to 3 minutes.
4. Drain the pasta and add it to the sauté pan. Add the Parmigiano-Reggiano, butter, cream, and basil, and heat thoroughly. Toss, then scatter the tomatoes on top. Serve immediately.
LANCTAIPVAL AMERIKAI MOGYORÓ MÁRTÁS
• two to three pounds of dried caterpillars
• a few tomatoes
• an onion
• a red Chile pepper (chopped)
• palm oil
• and groundnut paste (homemade peanut butter).
First, soak the caterpillars in warm water for a few hours, then rinse and drain. Crush and mix together the tomatoes, onions, and pepper. Heat the oil in a deep pot. Fry the tomato/onion/Chile pepper mixture. Add the groundnut paste, diluted with water. Stir. Add the caterpillars. Simmer for thirty minutes. Serve with boiled Plantains, or rice.
FELNÕTT SÜLT CSÕTÉSZTA
• 8 sprigs fresh thyme
• 8 sprigs fresh flat-leaf parsley
• 12 black peppercorns
• 1 bay leaf
• 2 lemons cut in half
• 4 1 1/2 pound live lobsters, preferably from Maine
• Handful of coarse salt
• 2 1/2 pounds dried penne
• 3 tablespoons vegetable or olive oil
• 2 cups freshly grated Parmesan cheese
• 2 cups provolone cheese (imported, grated)
• 1 pound fresh spinach, washed, dried, and chopped
• 3 cups heavy cream
• 1 tablespoon truffle oil
• Coarse salt and freshly ground black pepper to taste
• Optional: 1 to 2 medium truffles (black or white), slivered
To cook the lobster fill an 8-10 quart pot three-fourths full with water. Add the thyme, parsley, peppercorns, and bay leaf. Squeeze in the juice of the lemons, and then drop them in the pot. Cover and bring to a rolling boil over high heat. Add the lobsters and cook 12 to 15 minutes. Drain the lobsters in a colander, cover with ice, and let cool.
When the lobster is cool enough to handle, pull the tail from the body and remove the claws. Discard the body, or reserve for use in a sauce or stock. Cut the shell from the tail using a knife or scissors and remove the meat. With the blunt end of a knife chop off the tips of the claws as close to the ends as possible (this will help release the meat from the claws). Crack the claws in the center, break open, and carefully remove the claw meat without breaking apart. Meat from the larger claws will have a piece of cartilage in it; this can be pulled out from the area where the claw fingers meet. Cut the tail meat into 1/2 inch slices. Leave the claws whole to use as a garnish. Set the lobster meat aside until ready to assemble the pasta dish.
To cook the pasta, fill a 6 to 8 quart pot with water, add salt, cover, and bring to a boil over high heat. Add the penne and stir. Cook the pasta for approximately 8 to 10 minutes, until al dente. Pour into a colander to drain. Do not rinse the pasta; just toss it to remove any excess water. Sprinkle the oil over the pasta and toss with a large chef's fork. Pour the pasta onto a sheet tray or shallow dish to cool (if it looks too sticky, sprinkle some more oil on at this point). Let the pasta cool to room temperature.
When the pasta is cooled pre-heat the oven to 425 degrees F. Toss the cooled pasta in a bowl with the Parmesan and provolone cheese, spinach, heavy cream, and lobster meat (except claws). Season with salt and pepper. Transfer to a large round, oval, or oblong baking dish and bake for approximately 25 minutes, until bubbling hot. Garnish with the lobster claws and truffle slivers (if using).