[C320-list] Kellet preparation

[Richard A. Walker]

Adam,  tells me he usually bakes it at 350, 20 minutes per pound.  Then
serves it with a reduction of abalone minced and white wine and lemon zest. 

Cheers,
 
Dick Walker
C-320 (687) WindWalker II
740 Olive Ave.
Coronado, CA 92118-2136
619.435.8986
-----Original Message-----
From: C320-List-bounces at catalina320.com
[mailto:C320-List-bounces at catalina320.com] On Behalf Of Russell Monaco
Sent: Wednesday, January 04, 2006 1:32 PM
To: C320-List
Subject: Re: [C320-list] Anchoring

I just got a kellet, anyone use this too?  anyone with any tips on use?
  russ monaco
  commodre C320IA

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