Text 18465, 154 rader
Skriven 2007-08-02 23:42:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Saturday 919
========================
 -=> On 08-02-07  07:15,  Michael Loo <=-
 -=> spoke to Dale Shipp about Saturday 919 <=-

 ML> Six bean salad (Bryan) - chickpeas, white and red snap beans,
 DS> That was actually Nancy's contribution.

 ML> Ah. Anyhow, that's "white and green snap beans."
 
   The red were kidney beans:-}}

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

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

  Yep -- saw it by now.
 
 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.

 ML> My take on this comes from watching my own behavior. I'm guessing
 ML> that the dark meat people are also pork people, and as we ate
 ML> heavily of the unclean animal, there was not much room for the
 ML> chicken. I had a slice of thigh on Saturday and another on Sunday;
 ML> during that time I must have had close on a pound of pig.
 
   We saw our younger grandson take a drumstick, but it looked like he
   did not finish it.   Never did figure out where he stashed the rest
   of it:-}}   Drumsticks were the only thing that we left skin on.
   Smoking (and BJs fire roasting) make for soggy yuk skin.   If we are
   going to have skin, we want it nice and crispy like when Gail does
   her crispy chicken in the oven.

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

   Pain -- we don't want any pain!   We want good flavor:-}}   We had
   some of the leftover meatballs with the regular hot sauce yesterday.
   It was as spicy as we care to have.  The "super hot" is over the top
   for us, and went down the drain.

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

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

 ML> --mm
 ML> Bayou seafood gumbo

   My gumbo is not a seafood one, but ...

 ML> 6 c fish stock

   For that much stock, I have 1/4 ts cayenne, 1/4 ts white pepper and
   1/2 ts black pepper.   The meat I use is pepperoni which also adds
   some heat and oil.   I rarely will use more than 1/2 ts red pepper in
   a dish.

 ML> 1/2 ts pepper
 ML> 1/2 ts cayenne
 ML> 1 ts Tabasco
 ML> 1 1/2 lb smoked andouille - sub kielbasa
 ML> - in one piece

   Depending on where you get it, andouille might be as hot as the
   pepperoni, or it might have much less heat.  I've had both and would
   say one needs to know the source and/or taste test.

 ML> 1/2 lb okra, sliced

   Sacerdote will not like this!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Smoked Chicken And Pepperoni Gumbo
 Categories: D/g, Cajun, Chicken
      Yield: 6 servings
 
           -Spice mixture:
    1/4 ts White pepper
    1/4 ts Red pepper
    1/2 ts Black pepper
    1/2 ts Thyme
      1 ts Dry parsley flakes
    1/2 ts Gumbo file powder
           -(optional)
           -Vegetables:
      2 c  Onion
      2 c  Green pepper
      2 c  Celery
           -meats:
      2    Smoked chicken breasts.
     12    Inches pepperoni.
           -broth:
      6 c  Chicken broth
 
  Prepare vegetables.
  Cut half in larger hunks (say 1/2 inch) and cut rest
  in fine chop (or use food processor).
  
  Meats:
  two smoked chicken breasts, pulled from bone, skinned and
  pulled into bite size pieces by hand.  If you do not have smoked
  chicken, you may get away with using a small amount of liquid
  smoke.  I would guess no more than 1/4 teaspoon.
  one stick (about 12 inches) pepperoni, cut into moderately
  thick slices. (say 1/8 inch or about twice as thick as presliced
  pizza pepperoni usually is)
  
  Preparation:
  Using cast iron dutch oven, take the large cut onions and
  singe them over medium high heat in the dry pan for about 3-4
  minutes, stirring constantly. Then add the rest of the vegetables
  and cook for about 5 minutes more on medium heat, stirring
  frequently. Then add spice mixture and stir to incorporate. Stir
  in about 2 tablespoon dry roux. Add the broth and the pepperoni
  slices. Turn heat down to medium low and simmer for at least 1/2
  hour or until vegetables are tender and flavors are merged. About
  5 minutes before serving, add the chunks of chicken breasts to
  the mixture.  At the same time, add more roux to thicken if
  desired.
  
  Serve in bowl over lots of rice.
  
  For additional smoke flavor, wrap the chicken bones
  and skin in cheese cloth and place in the mixture at the same time
  as the pepperoni.  Remove all the bones and all the skin before
  stirring in the chicken pieces.
  
  Makes 8 to 10 servings.
  
  ==  Courtesy of Dale & Gail Shipp, Columbia Md.  ===
 
MMMMM
 



... Shipwrecked on Hesperus in Columbia, Maryland. 23:55:25, 02 Aug 2007
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