Text 20814, 130 rader
Skriven 2007-09-30 17:52:30 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Background Checks
=========================
On 09-12-07 MICHAEL LOO Scribbled to RUTH HANSCHKA about topsoil 124

ML> -> Weird-flavored hummus is just plain weird. Chickpeas,
ML> -> oil, sesame, garlic, lemons, something in the red pepper
ML> -> family, maybe a touch of cumin. Simple, pure, and good.
ML> -> Horseradish? Never.

ML> RH> So speaks someone who wasn't raised on horseradish.

ML>Not so. Remember, I'm almost as Jewish as you are.

Let's see, now ... hmmmmm, an Italian Jew of Chinese descent. Quite a 
mixture there.    Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: New Orleans Bbq Shrimp
 Categories: Emeril, Seafood, Bbq
      Yield: 4 servings
 
      3 lb Large Gulf shrimp; in their
           - shells
           Cracked black pepper
      2 tb Olive oil
    1/4 c  Chopped onions
      2 tb Minced garlic
      3    Bay leaves
      3    Lemons; peeled and sectioned
      2 c  Water
    1/2 c  Worcestershire sauce
    1/4 c  Dry white wine
    1/4 ts Salt
      2 c  Heavy cream
      2 tb Butter
      1 tb Chopped chives
      2 tb Emeril's Creole Seasoning

MMMMM-----------------EMERIL'S CREOLE SEASONING----------------------
  2 1/2 tb Paprika
      2 tb Salt
      2 tb Garlic powder
      1 tb Black pepper
      1 tb Onion powder
      1 tb Cayenne pepper
      1 tb Dried oregano
      1 tb Dried thyme

MMMMM----------------TRADITIONAL SOUTHERN BISCUIT---------------------
      2 c  All-purpose flour
  1 1/2 ts Baking powder
  1 1/2 ts Salt
      2 tb Butter; cold
    1/2 c  Solid vegetable shortening;
           - cold
      1 c  Milk
 
  Peel the shrimp, leaving only their tails attached. Reserve the
  shells and set aside. Sprinkle the shrimp with 1 tablespoon Creole
  seasoning and fresh cracked black pepper. Use you hands to coat the
  shrimp with the seasonings. Refrigerate the shrimp while you make the
  sauce base. Heat 1 tablespoon of the oil in a large pot over high
  heat. When the oil is hot, add the onions and garlic and sauté for 1
  minute. Add the reserved shrimp shells, the remaining Creole
  seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt,
  and black pepper. Stir well and bring to a boil. Reduce the heat and
  simmer for 30 minutes. Remove from the heat, allow to cool for about
  15 minutes. Strain into a small saucepan. There should be about 1 1/2
  cups. Place over high heat, bring to a boil, and cook until thick,
  syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5
  tablespoons of barbecue sauce base.
  
  Heat the remaining 1 tablespoon of oil in a large skillet over high
  heat. When the oil is hot, add the seasoned shrimp and sauté them,
  occasionally shaking the skillet, for 2 minutes. Add the cream and
  all of the barbecue base. Stir and simmer for 3 minutes. Remove the
  shrimp to a warm platter with tongs and whisk the butter into the
  sauce. Remove from the heat. Mound the shrimp in the center of a
  platter. Spoon  the sauce over the shrimp and around the plate.
  Arrange the biscuits around the shrimp. Garnish with chopped chives.
  
  Yield: 4 servings
  
  EMERIL'S CREOLE SEASONING:
  
  Combine all ingredients thoroughly.
  
  Yield: 2/3 cup
  
  TRADITIONAL SOUTHERN BISCUITS:
  
  Preheat the oven to 400ºF.
  
  In a large mixing bowl, combine the flour, baking powder and salt. Mix
  well. Add 1 tablespoon of the cold butter and the cold shortening and
  work it into the dry ingredients, using your hands, until the mixture
  resembles coarse crumbs. Stir in the milk. The dough will be sticky.
  Dust your work surface with some flour. Turn the dough onto the
  floured surface. Gently fold each side toward the center. Pick up the
  dough and dust the work surface with additional flour. Return the
  dough to the floured surface and fold each side towards the center
  again. Turn the dough over and press it out to 1-inch thickness. Cut
  the biscuits, straight down, do not twist the cutter, with a 2
  1/4-inch round cookie cutter. Melt the remaining tablespoon of butter
  and add to a 10-inch round cake pan. Place the biscuits in the pan,
  turning once (to coat both sides with butter), about 1/4-inch apart.
  Let the biscuits rest for 15 minutes before baking. Bake until golden
  brown, about 15 minutes.
  
  Recipe downloaded from www.emerils.com
  
  MM Format by Dave Drum - 15 MAY 2002
  
  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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