Text 18446, 109 rader
Skriven 2007-08-02 07:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Saturday 919
====================
 ML> Six bean salad (Bryan) - chickpeas, white and red snap beans,
 DS> That was actually Nancy's contribution.

Ah. Anyhow, that's "white and green snap beans."

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

Patience, my friend. We're getting there, slowly but surely.
I think in the most recent packet.

 DS> recall, you ended up only using four of the five pounds in crab
 DS> cakes and the other pound in a risotto.  The second day crab cakes,
 DS> fried in butter, were even better.

Yup - the mustard had settled down, and the butter helped.
The broiled Saturday ones were aggressively healthy.

 ML> As there was a nonpork contingent here, the Shipps brought out
 ML> smoked chicken, which was moist and tender and very toothsome.
 DS> What surprised me is that more folks took to the white meat.  There
 DS> was more of the drumsticks and thigh meat left over than there was
 DS> of the white meat.

My take on this comes from watching my own behavior. I'm guessing
that the dark meat people are also pork people, and as we ate
heavily of the unclean animal, there was not much room for the
chicken. I had a slice of thigh on Saturday and another on Sunday;
during that time I must have had close on a pound of pig.

 ML> There's not much else to say about it: it was a perfectly
 ML> ordinary mustard.
 DS> But a BLUE mustard, which is why we saved it for the picnic.

I understand and appreciate, and thank you.

 DS> I have been thinking of this.   I know that you and others like
 DS> very hot foods, but wondered why a sauce that was too hot for me
 DS> would be called mild.   It struck me that perhaps you got your taste
 DS> from the top of the container without stirring down to the solid
 DS> goodies at the bottom.

Nope! In all cases I tried to get as many pepper fragments
as I could. I still think that your very hot would rate as
mild in Cajun land or Q country, though in the more refined
northeast it would might qualify as medium. I suppose that
the arbiter of hotness should be the Everyman Eat: Burton,
what do you say to the level of pain imparted by Dale's
meatball sauces?

    You are right that it is jalapeno based.
 DS> Below is what was the "very hot".   For the super hot, I took part
 DS> of the mixed vegetables but added twice as much jalepeno to about
 DS> half the broth. I think I also doubled the cayenne pepper amount.

Of course, with us, unlike with normal folk, the heat itself
is one of the raisons d'etre of the dish.

In the following recipe I'd use the amount of cayenne and
Tabasco called for for eight servings for one serving.

--mm
Bayou seafood gumbo
cat: Cajun, Maryland, main
servings: 8

1 c oil
1 c flour
1 lg chopped onion
1 c chopped celery
1 diced green pepper
1 c minced green onions
3 Tb minced garlic
3 c peeled, chopped ripe tomatoes
6 c fish stock
1 ts salt
1/2 ts pepper
1/2 ts dried thyme
1/2 ts dried basil
1/2 ts dried oregano
1 ts Cajun or Old Bay seasoning
1 bay leaf
1/2 ts cayenne
1 ts Tabasco
1 1/2 lb smoked andouille - sub kielbasa
- in one piece
1/2 lb okra, sliced
1 lb shrimp, peeled, deveined
1 lb crawfish
1 lb claw or lump crabmeat

Make a dark roux; off heat, stir in onion, celery,
peppers, onions, and garlic. Return to medium heat
and cook until vegetables are browned, 6-8 min. Add
next 12 ingredients; bring to a boil; reduce heat and
simmer 1 hr. Remove sausage; slice and return to pot.
Add okra and simmer 30 min. Add shrimp and crawfish;
cook 5 min [M's note: recipe doesn't specify, but I
imagine this means crawfish tails - I've not seen a
gumbo with whole crawfish]. Add crab and cook 10 min
[M's note: don't cook at all]. Off heat; let stand
1 hr or more to blend flavors. Reheat and serve over
white rice.

John Shields, Coastal Cooking, adapted
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