Text 18378, 171 rader
Skriven 2007-08-01 00:11:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Saturday 909
========================
 -=> On 07-31-07  17:14,  Michael Loo <=-
 -=> spoke to All about Saturday 909 <=-

 ML> Saturday was pretty much an all-day eat-orgy, which was fine
 ML> with me, except that I discover that I gained 4 lb over the
 ML> weekend, most of it this day.

  I think that was the standard amount for many of us:-}}

 ML> Other things offered and eaten:

 ML> Six bean salad (Bryan) - chickpeas, white and red snap beans,
 ML> red kidneys, and a couple others. I found it a touch sweet, but it
 ML> at least got me to eat my vegetables. I noticed that it went
 ML> pretty rapidly.

  That was actually Nancy's contribution.  It was in fact a request from
  me, because I like it a lot.  Gail is ambivalent about that sort of
  bean salad so it is one of the things I get out or in a setting like
  the picnic.

  Bryan brought the baklava.   Other desserts were pecan pie (Gail) and
  peach cobbler (Ruth) plus a small microwave cake by you.


 ML> I made crabcakes out of the $66 worth of crabmeat (as it turns out
 ML> flash pasteurized and nonnative, but pretty good), a few slices
 ML> of bread, about 8 eggs, and some mustard and Old Bay. Broiled up
 ML> enough so everybody got one and had enough for a second batch for
 ML> the next day. People liked them pretty well. I thought them better
 ML> than those of most restaurants (fewer crunchies and less filler,
 ML> also not too salty) at a fraction of the price. The two batches
 ML> totaled about 35 cakes, with a little crab left over so the cost
 ML> was a little less than $2 each. Try getting a crabcake sandwich
 ML> at a restaurant for $2.

   I agree that they were very good, and better than any we have had in
   the past few months of experimenting for the picnic.   As I recall,
   you ended up only using four of the five pounds in crab cakes and the
   other pound in a risotto.  The second day crab cakes, fried in
   butter, were even better.

 ML> Helen, whom many remembered from the 1995 Echo Picnic, brought
 ML> potato salad and devilled eggs. These were much appreciated.

 ML> Two kinds of smoked pork: some brined by the Shipps and some
 ML> dry-rubbed by Dirty Dave. Both were excellent. I must point out
 ML> that expertise and care in the smoking count for more than the
 ML> pre-preparation of the meat: Dale and both Daves provided these
 ML> in abundance, and the product was as good as I've had at the
 ML> most famous pork parlors in the country.

   Most of the time when you get this sort of pork out, it comes with
   sauce of some sort on it.  It is also usually chopped or pulled into
   shreds depending on what part of the country you are in.   We put a
   variety of sauces on the side and let people add whatever and however
   much they wanted.   My observation was that the first day, people
   took portions of pork and very little sauce.   The second day, we
   sliced the hunks up more to help them warm up better in the microwave
   and many people made sandwiches using the buns we had there.  For
   that, more folks took a sauce.

 ML> As there was a nonpork contingent here, the Shipps brought out
 ML> smoked chicken, which was moist and tender and very toothsome.

   What surprised me is that more folks took to the white meat.  There
   was more of the drumsticks and thigh meat left over than there was of
   the white meat.

 ML> Sauces for the pork:

 ML> Trabi himmelblau mittelscharf Senf - this means "Broken-down
 ML> East German automobile brand sky-blue medium-hot mustard."
 ML> There's not much else to say about it: it was a perfectly
 ML> ordinary mustard.

  But a BLUE mustard, which is why we saved it for the picnic.  I agree
  that if you closed your eyes, it tasted like French's Yellow mustard,
  but more runny.

 ML> Dale and Gail also made Cajun meatballs with "very hot" and "super
 ML> hot" sauces. The balls were very tasty, made from a Louisiana
 ML> meatloaf recipe (Paul Prudhomme, I think, but maybe Emeril or
 ML> Justaing Weelsong) but formed into balls for ease of service. I

   The original recipe was from Chef Paul's "Louisiana Kitchen" book.

 ML> preferred them without sauce - the very hot I and the other
 ML> chileheads found mild as mild; the super hot had its spice but
 ML> just enough to distract from the excellence of the meatballs and
 ML> not enough to add any real piquancy - the Daves and I rated it as
 ML> medium minus. Oh, also, both had a bit more Jalapenoish greenness
 ML> than I prefer; many, those who love vegetables, might find this
 ML> a plus rather than a minus, though.

   I have been thinking of this.   I know that you and others like very
   hot foods, but wondered why a sauce that was too hot for me would be
   called mild.   It struck me that perhaps you got your taste from the
   top of the container without stirring down to the solid goodies at
   the bottom.   You are right that it is jalapeno based.  Below is what
   was the "very hot".   For the super hot, I took part of the mixed
   vegetables but added twice as much jalepeno to about half the broth.
   I think I also doubled the cayenne pepper amount.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Very Hot Cajun Sauce for Beef
 Categories: Cajun, Beef, D/g, Boat
      Yield: 6 servings
 
    3/4 c  Chopped onions
    1/2 c  Chopped green bell peppers
    1/4 c  Chopped celery
    1/4 c  Vegetable oil
    1/4 c  -plus
      1 tb All purpose flour
    1/4 ts Cayenne pepper
    1/2 ts White pepper
    1/2 ts Black pepper
      2    Bay leaves
      1 tb -to
      2 tb Minced jalapeno peppers
      1 ts Minced garlic
      3 c  Beef stock
 
  This sauce is excellent with Cajun Meat Loaf, Roast Beef, pot roast or
  sandwiches.  Make extra and keep in refrigerator or freezer.
  
  Fresh jalapenos are preferred.  The original recipe calls for 1/4 cup
  jalapenos and 3/4 teaspoon cayenne pepper.  We have toned the recipe
  down to our tastes -- and we like spicy food!
  
  Combine the onions, bell peppers and celery in a small bowl and set
  aside while you start the roux.
  
  The roux used in this recipe is light brown. Therefore, the oil is not
  heated as much as would be done for a dark roux such as you would use
  in gumbo.
  
  In a heavy 2 quart saucepan heat the oil over medium low heat to
  about 250 degrees.  With a metal whisk, whisk in the flour a little
  at a time until smooth.  Continue cooking, whisking constantly, until
  roux is light brown, about 2 to 3 minutes.  Be careful not to let the
  roux scorch or splash on your skin.  Remove from heat and with a
  spoon immediately stir in the vegetable mixture and the red, white
  and black pepers.  Return pan to high heat and cook about 2 minutes,
  stirring constantly.  Add the bay leaves, jalapeno peppers and
  garlic, stirring well.  Continue cooking about 2 minutes, stiring
  constantly.  We're cooking the seasonings and vegetables in the light
  roux and the mixture should, therefore, be pasty.  Remove from heat.
  
  In a separate 2 quart saucepan, bring the stock to a boil.  Add the
  roux mixture by spoonfuls to the boiling stock, stirring until
  dissolved between each addition.  Bring mixture to a boil, then
  reduce heat to a simmer and cook until the sauce reduces to 3 1/2
  cups, about 15 minutes. Skim any oil from the top and serve
  immediately.
  
  Adapted from Chef Paul Prudhomme's Lousiana Kitchen.
  Courtesy of Dale & Gail Shipp, Columbia Md.
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 23:51:17, 31 Jul 2007
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