Text 21975, 85 rader
Skriven 2007-10-29 07:29:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Popeye's Chicken
========================
On 10-03-07 DALE SHIPP Scribbled to DAVE DRUM about Re: Books

DS>  Popeye's is one of the places we often can score decent coupons
DS>  for. Frequent one is "buy a three-piece dinner and drink, get a
DS>  free two piece dinner".   That suits us just fine.   Another that
DS>  would have been great if you guys had eaten all the pork at the
DS>  picnic is buy one 14 piece bucket, get a second one free.   I'm
DS>  afraid that is just a bit too much left over for Gail & I to do on
DS>  our own:-}}

Popeye's is good cold, too. I scored a 10 piece all-dark (U$7.99) on the 
way home yesterday and had half of it for lunch with some steamed 
cauliflower. About 10 o'clock I noticed that I was getting hungry ... 
and finished off the other 5 pieces - without veggies for a late night 
snack. 

Kentucky Fried Colonel has been running a 12 piece legs & thighs bucket 
for U$8.99. I am pretty sure the 10 piece at Popeye's is in response. 
And I'd rather have the Popeye's - even at five cents more per piece - 
than the KFC any old day.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp-Tarragon Tamale Pie
 Categories: Emeril, Seafood
      Yield: 6 servings
 
      1 tb Vegetable oil
      1 lb Medium shrimp; peeled,
           - deveined
      1 c  Chopped onion
      1 ts Minced garlic
  1 1/2 ts Salt
      1 ts Ground coriander
      1 c  Chopped tomatoes
      1 ts Chopped orange zest
    1/2 c  Light broth
  1 1/2 c  Yellow cornmeal
      1 tb Fresh chopped tarragon
      3 tb Butter
    1/4 c  Grated soft cheese (queso
           - fresco)
 
  In a large skillet, heat the oil, add the shrimp and cook for 30
  seconds. Add the onions, garlic, 1/2 teaspoon salt, and the
  coriander. Cook until the onions are tender, about 3 minutes. Add the
  tomatoes, orange zest, broth and 1 tablespoon of cornmeal. Bring to a
  boil, stirring, until the mixture thickens, about 2 minutes. Remove,
  stir in the fresh tarragon and set aside. Preheat oven to 350
  degrees. In a large saucepan, whisk together 4 cups of water and the
  remaining cornmeal and salt. Bring to a boil over medium heat,
  whisking frequently, until the mixture boils. Reduce the heat to low
  and cook ,stirring constantly until thick. Remove from the heat and
  stir in the butter. Put 1/3 of this mixture in the bottom of a
  buttered 8 by 11-inch casserole dish. Spoon the filling over the
  cornmeal, spreading it out evenly. Top with the rest of the cornmeal
  mixture, spreading evenly. Sprinkle on the cheese, bake for 30-35
  minutes. Remove from the oven and spread the sour cream topping over
  the entire dish.
  
  Yields 6 portions
  
  Recipe downloaded from www.emerils.com
  
  MM Format by Dave Drum - 01 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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