Text 22044, 100 rader
Skriven 2007-10-30 20:21:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Republican Zucchini
===========================
On 10-04-07 RUTH HANSCHKA Scribbled to DAVE DRUM about Republican 

RH>-> RH>-> We must allow people to follow their muse: to become
RH>-> RH>-> Republicans, to eat zucchini, to grow zucchini.

RH>-> RH>I resent that remark; not all Republicans would stoop so low as
RH>-> RH>to plant zucchini.  

RH>-> Republicans eat 38% of all the zucchini grown in America. The rest
RH>-> is  thrown out. - Bob Elliot/Ray Goulding

RH>...by Democrats who can't be bothered to compost them!

Now, how do you know that???? I'd be willing to bet that some are out 
and out reactionary right wingers, others are libertarians, a few are 
rational anarchists and some greens (who probably DO compost). The 
progressives probably don't toss the zucchini any further than the 
nearest homeless shelter, soup kitchen or rescue mission.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sopa De Platanos With Smoked Shrimp And Black Bean Salsa
 Categories: Emeril, Seafood, Fruit, Salsa
      Yield: 6 servings
 
      3    Semi-ripe plantains (yellow
           - w/some spots)
    1/4 c  Vegetable oil
      1 ts Kosher salt
      1    Onion; chopped
      1 lg Carrot; grated
      1 ts Ground cumin
      6 cl Garlic; smashed
      2 qt Chicken stock
           Essence
           Salt & Black pepper
    1/2 lb Smoked shrimp

MMMMM----------------------BLACK BEAN SALSA---------------------------
  1 1/2 c  Canned black beans; drained
    1/4 c  Fine chopped red onion
      2 tb Fine chopped cilantro
      2 tb Fresh lime juice
      2 tb Olive oil
      1 sm Jalapeno pepper, minced*
      1 cl Garlic, minced
           Cayenne & Salt
 
  Preheat oven to 400ºF. Place unpeeled plantains on a baking sheet and
  rub with 2 tablespoons of the vegetable oil and sprinkle with kosher
  salt. Roast plantains in oven for 15 to 20 minutes, until skin is
  blackened and flesh is softened somewhat. While plantains are still
  warm, trim ends and peel fruit (you may need gloves or a dishtowel if
  plantains are still very hot). Cut plantains into 1/2-inch-thick
  slices.
  
  In a heavy saucepan sauté onion, carrot and cumin in remaining 2
  tablespoons vegetable oil until softened and caramelized, about 5
  minutes. Add garlic and cook until fragrant, about 1 to 2 minutes.
  Add plantains and chicken stock and bring to a boil.  Skim surface of
  soup if necessary, lower the heat and simmer, uncovered, until the
  plantains are very tender, about 20 minutes.   In a food processor or
  blender purée the mixture in batches until smooth and season with
  Essence, salt and pepper to taste. Return the soup to the pot keep
  warm until ready to serve. When serving, top each portion with 2
  tablespoons of the Black Bean Salsa and several smoked shrimp.
  
  Yield: 6 servings (about 8 cups)
  
  BLACK BEAN SALSA:
  
  In a mixing bowl, combine the ingredients, seasoning to taste with
  cayenne and salt. Cover and let blend for 1 hour before serving. *The
  jalapeno seeds can be added for a spicier Salsa.
  
  Yield: about 1 1/2 cups
  
  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
 
There never was a good war. Or a bad peace! Benjamin Franklin


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