Text 15362, 123 rader
Skriven 2007-05-13 21:56:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Picnic stuff
====================
On 04-21-07 MICHAEL LOO Scribbled to DAVE SACERDOTE about Picnic stuff 

ML> DS> This turn of events would be agreeable to me as well - I'm the
ML> DS> only one in my family that appreciates whole steamed crab
ML> DS> anyway.

ML>That's two. I don't know why I'm keeping score, I'm not the boss.
ML>But the ones who get into crab-cracking so far are Ford and Clean
ML>Dave. I believe Dale enjoys it, as do I, but we can do it any time.

Well, they're not as big as the Dungeness guys we had in Seattle - but, 
wot the 'ell - they got to be better than Snow Crab legs down the Dead 
Lobster. I'll go for it.

I don't suppose anyone runs to an AYCE crab bar or anything? No. I 
didn't think so.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Southwestern Cornbread Dressing
 Categories: Holiday, Breads, Chilies
      Yield: 8 servings
 
      1 lb Chorizo (Mexican sausage)
      2 tb Olive oil
      1 lg Onion; chopped
      1 c  Chopped celery
      1 lg Clove garlic; minced or put
           -through garlic press
      1    Poblano pepper; chopped
      1    Jalapeño; seeded, ribs
           -removed and minced
      2 tb Chilli powder
      1 ts Ground cumin
      1 ts Dried oregano, preferably
           -Mexican
     10 c  To 12 c  cornbread crumbs
           -(see recipe below)
      2 c  Corn kernels
    1/3 c  Chopped fresh cilantro
           -leaves
      2 lg Eggs; slightly beaten
      3 c  Chicken broth; or more
           -salt & fresh ground pepper

MMMMM-------------------------CORNBREAD------------------------------
      2 c  Buttermilk
      1 ts Baking soda
      2 ts Baking powder
      2 ts Salt
      2    Eggs (slightly beaten)
      2 c  Plus 2 tb yellow cornmeal
      3 tb Bacon drippings
 
  This dressing is terrific with turkey, but will stand on
  its own or accompany pork very well.
  
  Preheat oven to 450°F.
  
  In a 9x13-inch pan, melt the bacon drippings while the
  oven is preheating. Once melted and hot, sprinkle a thin
  layer of corn meal in the bottom of the pan and return it
  to the oven to brown for a few minutes.
  
  Mix together the buttermilk, baking soda, baking power,
  salt and eggs. Add the cornmeal, and stir just enough to
  moisten the dry ingredients. Remove the heated pan from
  the oven, and pour the batter into it (it should sizzle).
  Bake until lightly brown and cornbread starts to pull
  away from the sides of the pan, about 15 to 20 minutes.
  
  Make the cornbread a day before you intend to make your
  dressing. Leave it out, uncovered, overnight.
  
  For the Dressing, preheat oven to 375°F.
  
  Dice the chorizo into 1/2-inch cubes. In a large skillet,
  sauté the chorizo in the olive oil over medium heat until
  browned, about 5 minutes. Remove the chorizo from the
  skillet with a slotted spoon, and set aside.
  
  Add the onion, celery, poblano, jalapeño and garlic to the
  skillet, and sauté until onion just begins to brown, about
  10 minutes. Add chilli powder, oregano and cumin, reduce
  heat, and stir to combine.
  
  Crumble the cornbread into a large baking dish or pan.
  Combine the vegetable mixture, chorizo, corn and cilantro
  with the crumbs, and stir well.
  
  Stir the beaten eggs and chicken broth into the cornbread
  mixture, and bake at 375°F for 15 minutes. Remove pan from
  oven, and stir dressing down from the sides of the pan so
  that it cooks uniformly. Check the seasonings, and add salt
  and pepper to taste. Return pan to oven and cook for 15
  minutes more.
  
  You should cook this dressing until it reaches the
  consistency you prefer. If it gets too dry, you can correct
  it by adding more chicken stock, stirring it in, and putting
  it back in the oven for few more minutes.
  
  FROM: Texas Cooking Online
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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